Thanks to everyone who entered the drawing for “Fresh Italian Cooking,” from Academia Barilla. The winner is Jill Fuller. I’ll pop it in the mail today.
If you are not Jill Fuller, you are eligible to enter the drawing for “A Time to Cook: Dishes from my Southern Sideboard,” by James T. Farmer III. This is one big, beautiful, hardback cookbook with deep Southern heritage recipes, most of wish I would gladly take a month off of work to cook. And then start over again.
Rosemary Shrimp and Garlic Grits caught my eye, as did a Scallop and Pear Salad, Peach Bread and Okra Fritters. The one I want to make tonight, though, is Sausage and Wild Rice Bake, recipe follows.
To enter the drawing, send an e-mail to email@example.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I’ll draw from the pool of names next Thursday.
For those just here for the food, feast your eyes on this:
SAUSAGE AND WILD RICE BAKE
1 pound or more link sausage, sliced into rounds
1 medium Vidalia onion, chopped
1 cup sliced mushrooms, such as baby portobellos or crimini
1 can cream of chicken soup (now it’s a casserole!)
1 1/2 cups chicken stock
1 cup sour cream
1/2 cup flour
1/2 teaspoon minced garlic
Pinch of oregano
Pinch of thyme
Pinch of rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups uncooked wild rice or Carolina Gold rice
Crushed crackers or breadrumbs for topping, optional
1. Preheat oven to 400 degrees.
2. Arrange sausage rounds in a large iron skillet or baking dish, and bake until crispy on top. Reduce heat to 350 degrees. Drain sausage, reserving about 1/2 cup drippings and set aside.
3. In frying pan over medium heat, cook onion in reserved sausage drippings until translucent or slightly browned.
4. Combine all remaining ingredients, except rice and breadcrumbs, in a large bowl. Add the sausage and rice to this mixture. Transfer to a lightly greased casserole dish (You can add crushed crackers or breadcrumbs for a crunchy topping)_ and bake 35 or 40 minutes, until bubbly. Remove from oven and allow to rest and set before serving.
– “A Time to Cook: Dishes From My Southern Sideboard,” by James T. Farmer III