mushrooms

Rabbit in Mustard Sauce (ou en Francais, Lapin à la Moutarde)

Rabbit with mustard sauce - Lapin a la moutardeWednesday nights are reserved as date night for Cheryl and me.  Most of the time we go out for dinner but occasionally she lets me cook a ‘fancy’ mid-week one for her.  The whole point is to spend some quiet time together while trying something new.  I’m pretty sure the idea for rabbit came up while we were in a butcher shop (What’s that? Rabbit. Can you cook it? Sure).  So, when I was in my favorite butcher shop last week I picked one up.  While I was pretty confident I could successfully cook rabbit I still needed to figure out how to present it, and present it well enough for date night. (more…)

Creamy Polenta and Mushrooms

Creamy polenta and mushroomsWe love polenta and during the fall and winter months I like to add it to dinners in place of pasta, rice, or potatoes.  It’s a perfect side dish which pairs well with roasted or braised meats, especially ones with sauces and/or gravies.  Depending on how much liquid you add when cooking, polenta can be either cake-like or porridge-like.  The cake-like style is great for grilling in the summer but I think we prefer the loose, creamy style of polenta, especially when it’s colder. (more…)

Spinach and Mushroom Ravioli – A Refreshingly Light Sunday Dinner

Spinach and Mushroom ravioliAfter New Year’s and the end of carb-overload season I’m always looking to create some lighter yet fulfilling meals and I think pastas are a great blank canvas for this.  It had been a while since I made ravioli so I decided we’d have some for Sunday dinner.  The only major question was, what kind of filling for the ravioli?  Like most people who overdo it in December (paying for it at the gym this month), January is the month where I crave green leafy vegetables, probably because I haven’t seen one since Thanksgiving.  Actually I’m game for just about any vegetable, just so long as it’s not candied, sweetened, or glazed.  So with the goal of incorporating more green into our diet in mind, I made some spinach and mushroom ravioli.  (more…)

The Best Thanksgiving Stuffing Ever!

Ready to be stuffed into the turkey!

This was one of my first posts when I started this blog a year ago and seeing as how Thanksgiving is just two weeks away I’m re-posting it, and I’ve added some pics I took when I made it last year to go along with the “recipe.” 

Every Thanksgiving the one thing I look forward to most is the stuffing.  I really could care less about the turkey.  For me that is the vessel by which you cook the stuffing.

This is the stuffing my Grandmother (on my father’s side) made and we used to have it every year.  It was one of the first recipes of hers I took from my mother.  As with many grandmothers, the things she cooked were normally not written down in recipe form, it was all a pinch of this, a couple of these, etc. (as you’ll see).  Thankfully, my mother recorded them as best she could when she was learning them.  I had a pretty special bond with my Grandmother, we had the same birthday, and I remember her a lot around this time of year when I make this recipe and her special Hungarian Christmas “cookies” in December. (more…)

Mushroom and Carrot Risotto

Ah risotto.  Siiiiiiiigggghhhhh.  I’d say this is one of those dishes every budding home chef ate at a restaurant or saw Mario make on tv and said to themselves “I have to learn how to make this!”  Risotto’s not quite the Holy Grail of home cookery but I’d say it’s one of the top adventures on the quest.  And like Percival, you might be forever searching.  (Oh man is Cheryl going to roll her eyes and shake her head at that obscure Arthurian/Grail legend reference.)  You try and try and try to get this one right every time and feel so good when it all works out but a little disheartened when something goes wrong.  I love making this at home and instead of King Arthur, I’ve got Molto Mario to thank for it.  (more…)

The Best Thanksgiving Stuffing Recipe!

Every Thanksgiving the one thing I look forward to most is the stuffing.  I really could care less about the turkey.  For me that is the vessel by which you cook the stuffing.

This is the stuffing my Grandmother (on my father’s side) made and we used to have it every year.  It was one of the first recipes of hers I took from my mother.  As with many grandmothers, the things she cooked were normally not written down in recipe form, it was all a pinch of this, a couple of these, etc. (as you’ll see).  Thankfully, my mother recorded them as best she could when she was learning them.  I had a pretty special bond with my Grandmother, we had the same birthday, and I remember her a lot around this time of year when I make this recipe and her special Hungarian Christmas “cookies” in December. (more…)