Cooking Method: Sautéing
Barley and Roasted Tomato Risotto
This Barley and Roasted Tomato Risotto is a hearty and flavorful dish. The roasted tomatoes add a sweetness and acidity that pairs well with the earthy barley. The parsley adds a freshness that brightens the dish. This risotto is perfect for a vegetarian or vegan meal, and it can also be easily made gluten-free by using gluten-free barley.
By - Prep: 15 mins
- Cook: 1 hrs 30 mins
- Yields: 8 Servings
Rosemary-Brined Pork Chops with Apples and Potatoes
After finishing all 3 seasons of The Lost Kitchen, I am a little obsessed with Erin French. I suppose my love for Maine also fueled the fire. I know this is a rather autumnal recipe, but I made Rosemary-Brined Pork Chops with Apples and Potatoes. By brining the meat for 24 to 36 hours, it insures these pork chops will be juicy and flavorful. This is served with sautéed apples, shallots, potatoes, and rosemary.
- Prep: 10 mins
- Cook: 45 mins
Pan-Roasted Salmon with Tomato Vinaigrette
This Pan-Roasted Salmon with Tomato Vinaigrette is a recipe from Ted Allen, from the TV show Queer Eye and host of the TV cooking competition series Chopped. This salmon is topped with a vibrant combination of
sautéed tomatoes, shallots, capers, and red wine vinegar.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Creamy Chilli, Bacon and Tomato Spaghetti
Spaghetti, four strips of bacon, a can of diced tomatoes, a bit of cream, spices, and viola, you've got a satisfying meal. This Creamy Chilli, Bacon and Tomato Spaghetti is of course topped off with parmesan cheese. These are all ingredients that I always have on hand. Made this last night when our kids came for a spontaneous dinner. We even made garlic bread out of some leftover hot dog buns! Talk about haute cuisine!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Coq Au Vin Blanc
Coq au vin is a classic French dish of chicken that is braised in wine, with bacon, and mushrooms. A red Burgundy wine is typically used, though there are variations in the different regions of France, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, and coq au Champagne. I actually prefer it using white wine. Coq au vin is basically a chicken stew.
- Prep: 35 mins
- Cook: 1 hrs
- Yields: 6 Servings
Ham, Potato, and Leek Soup
This Ham, Potato, and Leek Soup has few ingredients and is quick and easy to make. You can replace the cream with stock if you want it dairy free. It's similar to Vichyssoise, though this version is served hot instead of cold.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 6 Servings
Roast Beef Sliders
These roast beef sliders are delicious! Slices of roast beef, caramelized onions, and cheese are layered between sweet Hawaiian rolls, which get a savory butter sauce on. Oh, and there is also au jus to dip them in! These are great for parties. Your guests will reach for seconds before they finish their first bite!
- Prep: 15 mins
- Cook: 50 mins
- Yields: Makes 12 sliders
Salmon with Rhubarb Sauce
I somehow woke up and decided I wanted to make some sort of sauce with rhubarb for salmon. It's a ridiculous idea in February when rhubarb is not exactly available, so I ended up buying some rhubarb preserves. This Salmon with Rhubarb Sauce is a revelation. The tartness of the rhubarb preserves works well to cut through the richness of the salmon.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Gordon Ramsay’s 10-minute Turkey Pasta
Gordon Ramsay's 10-minute Turkey Pasta is obviously quick to make, though it took me slightly longer because I used dried pasta instead of fresh. It has leeks, shallots, and sage, which gives it a wonderful aromatic depth of flavor. It's then topped with buttery, sage-infused breadcrumbs.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 Servings
Salmon Glazed with Orange, Rosemary & White Wine
This Salmon Glazed with Orange, Rosemary & White Wine is pan-fried until crispy and topped with this citrusy rosemary sauce. It's ready from start to finish in less than 20 minutes, which makes it perfect for a busy work night dinner.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
