Barley and Sausage Risotto

I am slightly reluctant to call this a risotto since there is no rice in it, but this dish is similar to risotto in cooking methodology and composition.  Barley has a little more chew to it then rice, is heartier, and higher in protein.  This dish is the perfect end to a cold wintery day…

Cranberry Soy Chicken

I made some homemade cranberry jelly about a week ago, and have been brainstorming non-Thanksgiving ways for using it.  So far, this is what I have been able to come up with – a soy, cranberry, and garlic sauce on roast chicken that has been roasted on a bed of garlic seasoned potatoes, mushrooms, and…

Apple-Brined Turkey Breast

This recipe came to me via my mother, who, I believe, clipped it out of the Washington Post food section.  She has been using tips from this brining recipe for years now, and every Thanksgiving she digs out one of her massive 5 gallon zip-lock to brine her turkey in a mixture of apple juice,…

Grilled Potatoes with Chard

This au gratin inspired dish is arranged into a potato rosette, sitting on a bed of sautéed chard and mushrooms, and sprinkled with a sharp cheddar cheese.  It falls short of being an au gratin since the top of the dish will not brown on the grill, but its rich cheese and potato flavors mimic…

Hamburger Tetrazzini

Hamburger Tetrazzini: because eating 15+ leftover Memorial Day Weekend BBQ burgers is probably not a good idea.  Tetrazzini is one of those recipes that my Mom used to make regularly when I was growing up, that her mom used to make for her, and that I now make occasionally when nostalgia strikes.  One of those classic…

Fontina Stuffed Chicken with Artichoke Hearts

Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce. Ingredients: 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts 1/2 cup Buttermilk Salt and Pepper for seasoning 1-2 cup Panko Bread Crumbs 2-3 thick block slices of Fontina Cheese 2 tbsp Butter…

Brie & Portobello Sandwiches

A few summers ago, while dinning at a small outdoor cafe, I discovered the wonders of portobello mushrooms marinated in Madeira wine.  It was one of those combinations that I would have never thought of on my own, but now that I have tried it, there is no turning back – it is ingeniously brilliant….

Mushroom Pâté

If you love mushrooms, pâté, and are a little squeamish when it comes to grinding up squishy animal organs (I love the taste of pâté but try to avoid thinking about what actually goes into it) this is a recipe for you.  This is an old recipe of my Mom’s that I stumbled upon recently….