The Sweet Magnolias Cookbook (15 page)

Strain defatted drippings into a saucepan. Bring to a boil.

Add mushrooms, and cook 5 minutes.

Dissolve cornstarch in the cold water. While stirring, gradually add to sauce. Cook and stir until thickened. Reduce heat to low.

Stir in sour cream. Heat through. Do not allow sauce to boil once sour cream has been added.

1 pound dried pasta

SAUCE

1 medium onion, chopped

1 teaspoon minced garlic

½ cup butter

1 pound asparagus, trimmed, cut into 1" pieces

8 ounces sliced mixed mushrooms

8 cauliflower florets

1 medium zucchini, cut into thin slices

1 medium carrot, cut into thin slices

1 cup heavy whipping cream

½ cup chicken stock

3 tablespoons chopped fresh basil or 1 tablespoon dried

1 cup frozen young green peas, thawed

5 green onions, thinly sliced

Salt and pepper to taste

2 cups (8 ounces) grated smoked Gouda cheese

In a large skillet over medium-high heat, sauté onions and garlic in butter until softened.

Add asparagus, mushrooms, cauliflower, zucchini and carrot. Sauté 3–5 minutes, stirring often.

Add cream, stock and basil. Bring to a gentle boil. Cook 3–5 minutes, stirring often, until liquid is slightly reduced.

Stir in peas and green onions. Cook 1 minute.

Season to taste with salt and pepper. Stir in grated cheese. Cook until cheese melts.

2 cups medium-diced Vidalia onion (or other sweet yellow onion)

1 pound fresh mushrooms (use a variety), thinly sliced

3 tablespoons olive oil

4 garlic cloves, minced

1 (16-ounce) package arborio (Italian short-grain) rice

6 cups hot chicken broth

1 cup dry sherry

1 cup heavy whipping cream, room temperature

1 cup freshly grated Parmesan cheese, room temperature

Salt and pepper to taste

Sauté onions and mushrooms in hot oil in a Dutch oven over medium heat until tender.

Stir in garlic, and sauté 1 minute more.

Add rice; stir to coat grains well.

Combine broth and sherry in a saucepan until very hot. Add a ladle of hot broth to rice mixture, stirring constantly until almost all liquid is absorbed. Continue to add broth, a ladle at a time, stirring constantly until liquid is absorbed with each addition. This should take approximately 25–30 minutes. Rice should be cooked until it is al dente (still a tiny bit firm in the center of the grain).

Remove from heat. Add whipping cream and Parmesan cheese. Stir to combine. Season as desired with salt and pepper. Serve immediately—risotto waits for no one.