Sometimes when Friday rolls around, I’ll have renewed energy. Maybe it’s the thought of it being the last day of the week before the weekend! So today I made a casserole for dinner and baked a cake, that’s me being energetic. They both need an oven temperature of 350F so I put one in after another.
The casserole was from a food magazine I picked up last Sunday. It was Baked Risotto with Sausage and Artichokes (I left out the artichokes) and got a “Best casserole ever!” comment from picky Big Kid. It truly was very delicious. The risotto was creamy and tasty and the flavours of the Italian sausage, fennel and thyme so good!
The marble cake is a new recipe for me and after trying it, I’m making it my favourite marble cake recipe! I used to favour Donna Hay’s recipe but after a while I found it too ‘milky’. Dorie Greenspan’s recipe was alright but not fantastic. This one from Sarabeth, however, is a delight! It has a nice crust, moist inside, not too buttery, and the chocolate batter has a touch of almond flavour. If you like marble cakes, you got to try this one. I’m thinking here of my mum, my sisters and my cousins (SM H and SY H)! Thanks to Kitchen Flavours for posting this recipe.
Baked Risotto with Sausage and Artichokes
From Better Homes and Gardens Ultimate Casseroles 2011
1 pound bulk Italian sausage
1 cup chopped fennel (1 medium bulb)
1 cup chopped onion (1 large)
2 cloves garlic, minced
3/4 cup arborio rice or long grain rice
2 9-oz packages frozen artichoke hearts, thawed, drained and halved (I left this out)
1 cup coarsely shredded carrots (2 medium)
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground black pepper
2 cups chicken broth
1/3 cup dry white wine or chicken broth (I used broth)
1/2 cup panko or soft bread crumbs
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon finely shredded lemon peel
Parmesan cheese shards (optional)
1. Preheat oven to 350F. In a 12-inch skillet combine sausage, fennel, onion and garlic; cook over medium-high heat until meat is browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add uncooked rice to meat mixture in skillet; cook and stir for 1 minute more.
2. Add artichoke hearts, carrots, thyme and pepper. Stir in broth and wine. Bring just to boiling. Transfer to an ungreased 2-1/2 quart casserole. Bake, covered, about 1 hour or until rice is tender, stirring once. (I forgot to stir and it was fine. I stirred only at the end of the hour.)
3. Meanwhile, in a small bowl combine panko, Asiago cheese, butter and lemon peel. Top casserole with crumb mixture. Bake uncovered, for 10 minutes more. Let stand for 5 minutes before serving. Spoon into individual bowls. If desired, garnish each serving with Parmesan cheese shards. Makes 6 to 8 servings. (My family of 2 + 2 finished it up!)
(Note: I used only 1 cup + 3 tablespoons of sugar)