Baked Broccoli Polenta with Roasted Mushrooms

I saw this recipe for Baked Broccoli Polenta with Roasted Mushrooms in Saveur magazine. I have to say, it was outstanding. You make the polenta, stir in roasted broccoli and grated Parmesan and put it in a loaf pan, refrigerate over night.  Then it's sliced and roasted  and serve with roasted mushrooms. It calls for maitake mushrooms, but I used cremini mushrooms. This would be a great addition to your holiday meal for your vegetarian guests or all guests! Oh, and it's gluten free!

By Leslie Blythe

Brown Butter Salted Caramel Tart

For an easy “wow,” grace your holiday table this year with Erin Clarkson’s Brown Butter Salted Caramel tart (@cloudykitchen). Perfectly balanced and make-ahead-friendly, this recipe calls for making more brown butter than necessary, leaving your with your own stash of beautifully browned goodness to use at your leisure (enter ravioli, sage, and parm!). A quick word to the wise, while this is tart is easy easy easy, make sure your crust is packed tight and cooled completely before filling to avoid crumbling.Happy baking!

By Leslie Blythe

Pasta with Sausage, Basil and Mustard

My husband made Nigel Slater's Pasta with Sausage, Basil and Mustard for dinner. It was absolutely delicious. The spicy Italian sausage goes really well with the creamy mustard sauce and basil. It's perfect for a cool fall or winter evening.

By Leslie Blythe

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts is sautéd in a pan and finished in the oven. You can use chicken breasts or thighs, skin on or off. It's very versatile. I used hot honey which works really well with the sweetness of the potatoes.

By Leslie Blythe

Linguine with Lemon, Garlic and Thyme Mushrooms

My friend Barbee from San Fransisco sent me this recipe for Linguine with Lemon, Garlic and Thyme Mushrooms by Nigella Lawson last night.

Nigella created this recipe in which the mushrooms are not cooked, but steeped in oil, garlic, lemon and as she says “gorgeously scented thyme leaves”. You then toss them into the hot cooked pasta. What could be easier? I will be trying this soon because I have to have lots of fresh thyme in my herb garden. Thank you Barbee for sending me this inspiring recipe!

By Leslie Blythe

Pasta with Pancetta, Sage, and Mushrooms

I always like trying new pasta recipes. This Pasta with Pancetta, Sage, and Mushrooms has a wine and beef broth reduction, which infuses a lot of flavor into the mushrooms. You could use bacon instead of pancetta, but make sure you drain most of the fat before proceeding. 

By Leslie Blythe

Ham Shepherd’s Pie

I made this Ham Shepherd’s Pie because I had some random ingredients in my fridge. If you don't have a leek, use an onion. The recipe can be adapted to what you have on hand. The best part is the cheesy mashed potato topping. What's not to love?

By Leslie Blythe

Sweet Miso Steak with Ramen

This Sweet Miso Steak with Ramen is broth-less. It's a simple stir-fry recipe that is easy to make and satisfying. I have modified it and I think it needs a touch of chili to add a bit of spiciness.

By Leslie Blythe

Lemon Chicken

My brother-in-law Russell was visiting his friend Julia in Ann Arbor Michigan and she made Ina Garten's Lemon Chicken. Ina's recipe uses chicken breasts, but thighs work equally as well. Julia says that the important details of the recipe are the bed of aromatics on which chicken roasts, the herb and salt infused oil, and the high heat. I just wish I was there to partake!

By Leslie Blythe

Fideos with Chorizo and Arugula

I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.

By Leslie Blythe