Mushroom Risotto, for Stephen
You know, risotto’s never been my bag. Don’t get me wrong, I like the taste of it just fine, quite a bit in fact, and the texture can be mighty comforting. But generally I find myself getting a little, how you say, bored with it when it’s all alone on my plate. In all my ...Keep Reading
Braised Chicken with Artichoke Hearts, Mushrooms, and Pappadew Peppers
After this weekend’s pity party, I’ve recovered nicely, thanks to all of you (and some gym-induced endorphins). We now return you to your regularly scheduled programming… I’ve been eating—and loving—pappadew peppers for quite a while, but it never occurred to me to cook with them. They’re so good raw (well, they’re sorta pickled, so they’re ...Keep Reading
Brisket with Dried Cherries and Crimini Mushrooms
Now that I know I can make a nice brisket by following a recipe, I decided it was time to experiment. On Saturday I picked up a buffalo brisket at the farmer’s market—buffalo being an extremely lean, low-cholesterol meat, I figured it would allow me and S to enjoy it with abandon. There was an ...Keep Reading
Beef Barley Soup
I’m not much of a beef eater. If you’ve been reading Words to Eat By at all regularly, you may have noticed a distinct lack of red meat recipes—beyond the health concerns (mine as well as S’s, since he has cholesterol issues), I’ve just never really liked it. Growing up poor and kosher, beef was ...Keep Reading
Chicken Puttanesca with Mushrooms
Finally, a chance to do a little real cooking! On Thursday I had a doctor’s appointment in the late afternoon, and instead of returning to work I just went home. I’d thought ahead and defrosted chicken, but I hadn’t thought ahead enough to actually decide what to make. The fridge was nearly devoid of fresh ...Keep Reading
