I haven’t talked much about food lately and unless you’ve been checking out the House Proud section, you may think I haven’t been talking about anything lately.
So here I go about the food.
At the end of last week I made a delicious mushroom and bleu cheese polenta using a recipe from Real Simple (the magazine that’s not that simple any more) as my guide. I improvised a little. The results were pretty awesome and we ate the dish one night as a main dish and the second night as a side dish. I had to respond quickly to the fact that when a box of polenta says instant polenta it means it. The recipe called for instant polenta and then lots of cooking time. Maybe there are different definitions of instant? I had laid out all my ingredients so there was no problem.
Last night I made a mushroom risotto while the better-half grilled chicken that had been rubbed with a cajun blend we whip up. The subtle mushroomy creaminess of the risotto and the fieriness of the chicken complimented each other nicely.
For tonight’s dinner, I have two small freezer bags of beef (when we buy a tenderloin from BJ’s we slice steaks and then we take the ends and whatever can’t become steak and pop them into freezer bags for stews or kabobs), a parsnip and a turnip. I think a hearty stew is just the thing.
Mmmm, mushroom risotto. Jim has started trying to grow mushrooms, so we may need tons of mushroom recipes next summer.