You make these two recipes! When I got the tomatoes at this weeks CSA pick up the only thing I could think of to do with them was make pasta sauce or something. Then I remembered I had an amazing recipe that called for 28oz. diced tomatoes and voila! I made this for dinner!
Tomato and Sausage Risotto
Adapted from Martha Stewart Everyday Food
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
- In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
- 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 opaque and onion has softened, 3 to 5 minutes.
- Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
- 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).
- Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Now the next ingredient I was stumped on what to do with, was the nectarines. Thank goodness for Smitten Kitchen’s search bar. I just typed in Nectarine and got this beauty.
Nectarine Brown Butter Buckle
3/4 cup (6 ounces or 170 grams) unsalted butter, plus additional for greasing pan
1 1/2 cups (6 3/4 ounces or 190 grams) all purpose flour
2 teaspoons (9 grams) baking powder
3/4 teaspoon (4 grams) salt
Pinch of allspice
1 cup (7 ounces or 200 grams) sugar
2 large eggs
2/3 cup whole milk or buttermilk
1 1/2 pounds nectarines, halved, pitted and cut into 1/2-inch thick wedges (about 4 cups)
1 tablespoon lemon juice
Reserved butter from cake (above)
1/2 cup (3 1/2 ounces or 100 grams) sugar
1/2 cup (2 1/4 ounces or 64 grams) all purpose flour
1/4 teaspoon cinnamon
Pinch of salt
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will hasten this along).
Prepare you pan: Preheat oven to 350°F. Line the bottom of a 10-inch round cake pan, springform or cast iron skillet with parchment paper and butter the paper and rest of the pan generously; set aside.
Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.
Make the streusel and bake the cake: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form.Sprinkle the nectarine-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.