I ended up skipping a couple of French Fridays with Dorie weeks in December. I didn’t want to – in fact I’d made most of the December recipes ahead of time. But then the holidays kind of took over and I slacked off in the Dorie department.
So I was quite determined to get back on track this month. And what a lovely way to start – mushroom soup!
And it couldn’t be simpler.
I made a batch of chèvre recently. Have I mentioned how much I love cheeses made with goats' milk? Something about that tang…yum. I wish we had more land. I'd raise goats.
When we were planning the menu for this year's Oktoberfeast (and, FYI, Bill apparently hates when I refer to it as Oktoberfeast. "Because it's OktoberFEST!" he said with great exasperation yesterday. I told him on my blog I'm focusing on the food part of it, and so it's a FEAST. And it's my blog. So there.) we knew we'd make the sauerbraten, the spaetzle, the sauerkraut, red cabbage…decided against the Onion Cake this year…Bill requested Linzertorte…and it was up in the air as to whether I'd make bread or not. It's not like we NEED the additional starch in the meal – the spaetzle is plenty. But…I like to bake bread…and it's good for sopping up that last bit of gravy…so…in the end, I made bread. But that's another post.
I could eat risotto every day if I didn't like so many other foods as well.
On Saturday I made a large batch of risotto and I used some wild mushrooms that our friend, John, had picked in the fall. (This is why I've called the mushrooms "Really Wild" rather than just plain ol' "Wild.") John was on a mushroom-foraging kick for quite a while, and fortunately he shared some of his findings with us.
Sometimes I take photos of something I'm making, but then get busy with other posts and forget (or neglect) to post some of the older recipes and photos. Like with these eggrolls. I made them in…early June. Okay, so that's only about 5 weeks ago. Could be worse, I suppose.
I made a bunch of pizzas last night. Just for fun, I added some dried herbs to the dough.
Here's what I used for the dough:
Again – comfort food. You walk into the house while the chicken is roasting, and you want to stay for a while. At least, that’s how it should be. I don’t do anything ultra-fancy – no herbs, no lemon cut up and inserted in the chicken…mine is very basic. And I think that’s why it’sContinue reading “Valentine’s Day Ideas: Roast Chicken with Onion Mushroom Gravy”
From Keo's Thai Cuisine, by Keo Sananikone. I mentioned the Spring Rolls in this post earlier today. Here's my version – slightly different but basically the same. Mine are larger – like egg roll size – and the actual version has them smaller – little bite sized appetizers.
My sister and my brother-in-law went out to eat the other night at Arturo Joe's – a fabulous restaurant in Narragansett. They both had the Tortellini Carbonara for their meals – my brother-in-law had chicken added to his – and of course the food was sublime.
Anyway, I couldn't figure out a way to sneak down to their house and steal the leftovers, so I figured I had to make my own.
