Sometimes the small things need to celebrated to keep all the wheels turning and life moving forward in a positive way. So, here's mine, especially after yesterday.
My mom is an awesome bread maker. That is not her only talent, but it is the one more requested. I have never really given bread making a try. I guess our family let's everyone's talent shine in their abilities. Mom has bread, my aunt is an amazing dessert maker, my grandmother has mashed potatoes, and I have gingersnaps and sweet kids (I jest, I jest. They are pretty amazing though.).
Anyhow, tonight was the night I decided to give bread making a try. I have to say it was a success. I made garlic knots. (If garlic isn't your thing, I'm pretty sure any other fresh herb would work.) I was surprised at how much easier they were to make than it was in my mind. There really is nothing better than the smell of rising bread... MMmm! With the knots, I made risotto. The snobby, expensive, need a tie at a restaurant kind of risotto. This is also really easy, time consuming, but easy. This risotto is one of Jay's favorite meals.
The best thing about dinner is being able to sit down at the table, pray together, and talk. The kids talk about their silliness. We listen and laugh. Nothing makes the day better. If they would just chew with their mouths closed, all might be right in the world!
Recipes
Sun-dried Tomatoe and Sausage Risotto
3 tbsp butter, unsalted
1 1/2 link 3 oz sausage, sweet italian
3/4 onion, yellow (~1/2 cup)
1 1/2 cups rice, arborio
1/3 cup tomatoes, sun-dried, in oil, sliced
1 1/2 tbsp wine, white dry
3 cups chicken broth, canned, low sodium (I used 4 cups of broth and 2 cups of water to used the entire container of broth)
3 cups water
12 spear asparagus, cut into 1" pieces (~1 1/2 cups)
1/4 cup cheese, Parmesan, low sodium, grated
Bring the chicken stock and water to a boil, then simmer.
In a separate pot, place the butter and melt over medium low heat.
Slice the sausage into 1/2" pieces and add to the butter.
Saute for approximately 3 minutes until browned slightly.
Add the onion and cook until softened, about 2 minutes.
Now add the rice and cook stirring constantly to toast the rice, approximately 2 minutes.
Reduce the heat to low and add the white wine and stir until all the wine has been absorbed.
Add the broth 2 oz at a time adding more as the liquid is absorbed.
After 12 minutes, add the asparagus and continue to cook stirring constantly for about another 6 minutes.
Once the rice has been cooked to "al dente", add the Parmesan and sun-dried tomatoes.
Season with salt and pepper.
If the broth has been used up before the rice is cooked, add hot water in it's place.
Garlic Knots
10 garlic cloves, minced
6 tbsp unsalted butter
1 tsp, plus 3/4 cup warm water
1 1/2 tsp rapid-rise yeast
2 cups all purpose flour
1 tsp salt
Warm oven to 200 degrees. Turn of when it is heated to this temp.
Grease a large bowl.
Cook garlic, 1 tbsp butter, and 1 tsp of waste over low heat, stirring occasionally, until garlic is straw
colored (8-10 minutes). Let cool for 10 minutes off heat.
Strain garlic butter through a fine-mesh strainer into a small bowl, reserving garlic solids.
Whisk remaining water, 1 tbsp of garlic butter, garlic solids, and yeast into a cup until yeast dissolves.
Mix flour and salt.
Slowly add water mixture in a steady stream until dough comes together.
Continue mixing until dough is smooth and comes away from the sides of the bowl.
Turn dough out onto a clean work surface, knead briefly to form smooth, cohesive ball.
Transfer dough into prepared bowl, cover in plastic wrap, and place in oven until dough doubled in size.
Punch down dough on floured surface, roll dough into 12x6 inch rectangle, cut into 12 strips.
Roll into ropes, tie each into a knot, and tuck in the ends into the middle.
Place on baking sheet, covered with plastic wrap, and return to oven to rise for another 20 minutes.
Remove knots, heat oven to 500 degrees, remove plastic wrap, and bake for 5-6 minutes.
Brush with remaining butter, cool on a wire rack.
Best served when warm!
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