Last Friday, we had our "Cookbook Reveal" party. Everyone made a dish that they submitted to the cookbook and brought it! It was a night full of good friends and delicious foods! I have some new favorites! The best thing was that every time you tried something you liked, you didn't have to ask for the recipe!
It also gave me the chance to make a couple of my favorites that I can share! (remember the moment last week about not getting to share favorites on here?) Well here they are!
Tomato- Sausage Risotto adapted from Martha Stewart Living
- 1 can (28 oz) diced tomatoes (I use garlic basil or fire-roasted)
- 3 C water
- 1 Tbs olive oil
- 3/4 lb sweet Italian sausage, casings removed
- 1 small onion, finely chopped
- 1 C Arborio rice
- 1/2 C dry white wine (or chicken broth)
- 1/2 C grated Parmesan cheese
- 2 Tbs butter
1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is cooked through and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine or chicken broth and cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in Parmesan and butter. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan.
This is actually an easy recipe, just takes a little patience to consistently stir for a bit! The result is worth it.
I really debated which dessert to bring to the party. I had a can of pumpkin in my cabinets and I wanted to try to use things that I already had. But pumpkin is a fall food. It took me forever to get over the notion that 'pumpkin is only for fall.' However, the cake was a hit so I think it can be an any season food :)
Pumpkin Coffee Cake with Brown Sugar Glaze
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| This is what happens when you are rushing to 'throw' pumpkin into the mixing bowl! |
- 1/3 C water
- 1 (15 oz) can pumpkin
- 2 eggs
- 1 Tbs vanilla
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 tsp baking soda
1. Combine in a mixing bowl and pour into a buttered 9 x 13 in. pan.
Topping
- 1/2 C brown sugar
- 1/2 C flour
- 4 Tbs melted butter
2. Mix and crumble over top of cake.
3. Bake at 350* for 25-30 minutes.
Glaze
- 1/4 C white sugar
- 1 tsp vanilla
- 1/4 C heavy cream
4. Bring to a simmer, remove from heat, and stir until sugar is dissolved.
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