Tag Archives: Shallot

Farm Fresh Challenge: Summer Sausage Scampi

box shot

Box shot: Starting at the 6:00 position and moving clockwise around the picture we have heirloom tomatoes, garlic, fennel, purple basil, mini carrots, baby beets, more carrots, scallions, and arugala. In the center are some of the shallots  and potatoes..

Nothing says summer more than a big juicy tomato, right?  — Well, except, maybe four big juicy tomatoes…that’s what I found in my box this week.  There were so many culinary  possibilities with this box from our CSA (Calvert’s Gift Community Support Agriculture farm north of Baltimore, Maryland) that it was hard to choose what to make. But when I saw the Roaming GastroGnomes weekly blog on Paella something clicked. No… I didn’t have the chicken, or green beans, or saffron of the right kind of rice… but maybe I could make something akin to the amazing dish he’d shared.

My goal, as usual, was to use what was on hand along with the treasures I found in my CSA box for …

[Not associated with the real Chopped, the Food Network or Ted Allen.]

[Not associated with the real Chopped, the Food Network or Tim Allen.]

FROM THE BOX:

  •  1 Garlic
  • 1 Tomatoes
  • 1 Shallots
  • 1 Onion
  • 1 cup Carrots

FROM THE PANTRY & FRIDGE:

  • 1 lb Fresh Sweet Italian Sausage
  • Basmati Rice (prepared — I used 2 packs of Uncle Ben’s Ready Rice )
  • 1/2 cup of whole Almonds
  • 3 cups of water
  • 2 teaspoons of Olive Oil
  • 1 teaspoon of Tumeric
  • 1/8 teaspoon of cumin

DIRECTIONS

1. Form Sausage into 1 1/2″ meatballs and place into a large, hot, frying pan. Brown on all sides, cooking the meatballs through.

browned Sausage balls

These sausage meatballs have one more turn to go.

2. Turn down the heat. Add two cups of water and simmer for 5 minutes.

3. Prepare the vegetables. Chop the Carrots  and Tomatoes into 1/2″ pieces. Dice the Onions and Shallots into 1/4″ pieces. Finely mince the Garlic.

4. When the meatballs are done remove them to a medium bowl and set aside. Put the Carrots int he hot water (do not change the water) and cook for 5 minutes.

5. Transfer the carrots and and any water remaining in the pan to meatball bowl. Put the Olive Oil into the hot pan and add the Garlic, Onions and Shallots. Increase heat and brown the vegetables until Onions are translucent.

6. Put the Meat, Carrots and water back in the frying pan and stir. Add the Tomatoes, remaining one cup of water and stir.

7. Add the Basmati Rice and the spices and mix. DON’T STIR AGAIN until your serve. Sprinkle with the almonds.  Cook on medium heat for 5 minutes. REDUCE heat to simmer and cook an additional 5 minutes. Move the pan around the heat source to distribute the heat evenly.

Note the crisping rice at the edges. This is almost done cooking.

Note the crisping rice at the edges. This is almost done cooking.

8. Plate and serve. This is delicious as is… but I think the next time I make it I’ll add raisins for a touch of sweetness. I’ll also pump up the volume with an extra tomato.

On the plate and ready to eat.

On the plate and ready to eat.

(for more Farm Fresh Challenge recipes type “Farm Fresh” in the search field at the top of the blog.

More recipes I want to try:


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