Last week I entered a giveaway on Sauce Magazine's blog. They were giving away Ferran Adria's cookbook, The Family Meal. Adria is know for his ultra-fancy molecular gastronomy cooking... recipes very few home cooks could make at home. This book, however, is aimed at the home cooks. Simple recipes that anyone can make, complete with step-by-step photos!
It's a great book. So great, that I actually bought myself a copy online before the results of the giveaway were announced (I won!)... so I have 2 copies! Whoops. I figured it was the perfect excuse to hold Iron Stef's first-ever giveaway! See details on how to enter after the recipe.
The recipe I chose from the book for this post is one of the simplest. Sausage and Mushrooms. The key to many of the recipe is the quality of the ingredients... this one called for a sausage called "Butifarra" or any other good-quality coarse-ground pork sausage. I had some potato bratwurst from Swiss Meats, a wonderful meat processor about an hour from St. Louis. It's probably nothing like Butifarra, but it is good quality, and the dish turned out fantastic. I also discovered the joy of squeezing sausage from it's casing. Is it weird that I enjoyed that so much?
When I first read that you cook the mushrooms in a separate pan from the sausage before combining them, my lazy voice piped up..."you'll have to wash 2 skillets. is that really necessary?" But then realized that questioning Ferran Adria was really really stupid. I'm glad I followed directions. The mushrooms got nice and browned, as did the sausage, and I bet that cooking them together, the shrooms would have let off too much liquid and there would have been less caramelization. And even though you use 2 pans, this dish is SUPER simple, with richly flavored delicious results.
Sausage with Mushrooms1 lb. good-quality pork sausages4 Tablespoons olive oil8 garlic cloves, peeled and smashed1 sprig fresh rosemary1 teaspoon dried thyme (orig. recipe calls for fresh, 1 sprig)1 lb. white mushrooms, cleaned and quartered1/2 cup dry sherryhandful of fresh parsley, chopped fineSqueeze the sausages from their casings, pinching into walnut-size balls. Heat 2 Tablespoons of the oil in a skillet, and fry the sausage balls until golden brown on all sides. Add the garlic, rosemary and thyme to the sausage, and fry for 5 minutes. Pour the Sherry into the pan and scrape up all the browned pits from the bottom of the pan. turn heat to low.In a separate pan, fry the mushrooms in the other 2 Tablespoons of olive oil for about 5 minutes until they are nice and browned. Add the mushrooms to the sausage, turn the heat to medium and let cook, stirring occasionally, for 15 minutes. Turn off heat, stir in parsley and serve with crusty bread.
Now... about this giveaway. I am giving away 1 copy of The Family Meal by Ferran Adria. To enter: leave a comment on this post about your favorite 2 or 3 ingredient recipe. For an additional entry, "Like" Iron Stef of Facebook, and leave another comment here saying you've done so (if you already "like" me, leave a comment telling me that). Entries must be made by Noon CST on Tuesday, January 3. I will draw a random winner on Tuesday, January 3, 2012. Good luck!!
EDIT: GIVEAWAY IS CLOSED! I used a random number generator:
The Winner of the Cookbook is comment number 21... Congratulations to Troy!! I'll be getting in touch with you. Thanks to the rest of you for commenting... some great ideas for simple meals here! Happy New Year!!