Tag Archives: polenta

A Hearty Mushroom Ragout

4 Oct

A delicious Autumn meal I eat year round.

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I love fall. Hands down my favorite season. It’s not because I look my best in fall clothes… although, to be honest, that is part of it. I love everything about fall: cool crisp sweater weather, football games at twilight, County Fairs, Halloween, Thanksgiving, Fall Back from Daylight Savings Time (an extra hour of sleep, yes!!), earth tones, melancholy (can’t be beat) and of course all kinds of fall food… from soups to stews to root vegetables to pie to, well, any food that warms the soul and speaks to Autumn.

I love Fall so much I even have a playlist I created that makes me feel like Fall, all year round:

“The Fall” on Spotify

To start fall off right I present to you a divine Mushroom Ragout, one you can serve in a variety of ways. Vegetarian to the max (and even Vegan if you omit the final pad of butter) you’ll never think of this as a vegetarian dish, it’s so hearty and meaty and satisfying.

A twist on a ragout by the incredible chef David Tanis (his books are wonderful) this easy ragout will satisfy your soul.

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Mushroom Ragout over polenta

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A Fall Supper

9 Nov

(Note: I’ll be doing some posting about Thanksgiving on the Facebook page. Be sure to like the page. I won’t clutter up your newsfeed needlessly, don’t worry.)

I love fall. Love everything about it. Crisp sweater weather. Football games. The first fires of the season. Long coats in which to get lost. Gray cloudy days. Even rain.

Have I mentioned I also love to eat?

He loves fall, he loves to eat, so what could be better than a Fall Supper?

For me, Fall Suppers mean comfort food. Long braised meats. Lots of greens. Root vegetables. Apples and pumpkins. Personally, I can (and do) eat this food all year long. But it was supremely satisfying to have the first true fall supper last Sunday, serving a few of my favorite dishes I’d not prepared in a while. Some very good friends were coming over for dinner, one of whom unexpectedly and wonderfully became engaged two days before. So we turned the dinner into a small celebration. And even though it was #@%$ 90 degrees in November, we had a great fall supper which I present to you. 

This is a very easy supper to prepare, particularly if you have time to stick something in the oven the day before. Most of the ‘work’ is done well before, so you can relax and not stress the day of. 

Braised Lamb Shanks over Polenta with Roasted Brussels Sprouts

and Sautéed Winter Greens


Get the rest of the post…and the recipes…here!