Wild Mushroom Risotto

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Wild Mushroom RisottoIf you were to ask my nearest and dearest what my “signature dish” is, the answer would probably be some sort of bean soup or risotto.  I know, I know…beans or rice–boring.

But is it really?  No way; simple beans can be coaxed into velvety, comforting deliciousness and a pot of risotto made with care can taste like a total luxury.

This mushroom risotto is no exception.  It’s a little bit splurgy, loaded with wild mushrooms and enriched with creamy mascarpone cheese.  It’s cooked slowly and thoughtfully, the kind of dish that demands you stay in the kitchen, sipping wine as it comes together.  You’ll eat it, enjoy it, and have no regrets about giving it signature dish status in your kitchen too.

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Roasted Chicken with Apple Cider Pan Sauce

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Roasted Chicken & New Potatoes with Apple Cider Pan SauceRoast chicken with potatoes ranks pretty high on my list of things I like to cook, as I bet it does with most home cooks.  It’s simple, it’s easy, and yields heart-warmingly delicious results, every time.  Who wouldn’t love that?

This time around I took a very minimalist approach with the chicken, just rubbing the skin with salt and pepper and stuffing a few rosemary sprigs and sage leaves in the cavity.  I roasted it in my (beloved) cast-iron pan over new potatoes and wedges of onion and made a quick apple cider pan gravy to serve alongside.  The result?  Total comfort food bliss and a beautiful dinner that tasted like I went to a lot more trouble than I actually did.

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Red Cabbage & Apple Slaw with Toasted Walnuts

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Cabbage and Apple Slaw with Walnuts

There are situations in life that just call for slaw.  I’m thinking any meal that involves bratwurst, is centered around fried items, or involves copious amounts of cheese.

My sister invited me over for cheese fondue this past weekend and I was put on salad duty.  It’s a strange fate to be dealt; normally when given dinner party salad responsibilities, I’d want to show off and make something flashy with gobs of blue cheese or rounds of melty goat cheese.  But when cheese is already the star of the evening, you’ve got to regroup.  You’ve got to eliminate any thoughts of dairy.  You’ve got to go light, fresh, crisp, acidic.  You’ve got to slaw!

Seeing how we’re smack dab in the heart of fall, I opted for a red cabbage slaw with honeycrisp apples and toasted walnuts.  It’s a refreshing counterpoint to rich dishes.  It’s simple, it’s pretty, and I think it’d be a hit at any fall dinner.

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Beet & Carrot Salad with Golden Raisins & Pistachios

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Beet & Carrot Salad with Golden Raisins & Pistachios

When summer begins, you always have such good intentions.  You think you’re going to be super fit, eating nothing but fresh produce and jogging every morning.

And when September arrives, you realize your summer has been full of excuses: it’s too nice to do anything but grill steaks and sit in the backyard, it’s too warm out to run but it’s summer and you just can’t bear to lock yourself in the gym, it’s too hot to eat anything other than ice cream for dinner.  You realize you’d better get a grip on your habits before entering serious baking and braising territory.

You, of course, is actually me and I’m feeling like my summer livin’ is catching up with me.  I’m feeling ready to acknowledge the fact that the weather is absolutely perfect for jogging and long walks and that I’m ready to make salads a big part of my life for the next couple of weeks.

I really shouldn’t act like it’s a huge sacrifice.  This salad is kind of amazing–julienned red beets and carrots jazzed up with golden raisins, crushed pistachios, and mint.  It’s a recipe I found in Bon Appetit with a few of my own touches, namely fennel and orange zest (big surprise!).  It’s crunchy, refreshing, and addictive, not to mention down-right beautiful.  But, enough talk, let’s put this salad together.

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Quinoa & Tuna Stuffed Tomatoes

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Quinoa & Tuna Stuffed TomatoesAs I was plodding home from where I abandoned my broken-down car, I was thinking about how I’d grade the past week.  D, I’d give it a solid D.

Then I got home and uploaded my food pictures for the week and realized I had totally forgotten about these little gems!  Somehow I’d forgotten about a really enjoyable weeknight dinner on the patio of roasted stuffed tomatoes and an arugula salad.  I’d forgotten the lovely little cheese plate with plum jam that followed and the bottle of white wine that washed it all down.  Suddenly, things came in to focus; I remembered what actually mattered instead of thinking of the ailing car, the struggles with a half-broken website, crusty burnt sugar-covered pans, and anything related to work.

So let’s push past what could be just another crappy Monday/Wednesday/week/month/et cetera and put together a dinner that will be worth remembering.  We’re going to stuff tomatoes with quinoa, tuna, and capers and roast them ’til they’re a little shriveled and way too cute.  We’ll eat them outside while it’s still the season to dine al fresco.  We’ll open a bottle of wine just for the fun of it, forget about the crud that’s going wrong, and focus on what’s going right: dinner.

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