Submitted by Stuart Broz on Tue, 12/13/2011 - 6:55pm
Tonight's dinner was fairly simple, but quite tasty. I took a couple of chicken breasts, sliced them up, and sauteed them with butter until they were beginning to get nicely browned. While they were cooking I added 2/3 of a medium shallot and a handful of pecans. While that was going, I lightly toasted some orzo in a sautee pan, added the rest of the shallot, and doused it with some pecan liquor. Then I poured in some boiling water, salted it, and let it simmer until done. I added the drained orzo to the chicken. The result was very brown, so I decided to add a bit of frozen spinach.
Submitted by Stuart Broz on Tue, 09/07/2010 - 8:36pm
Fresh figs + Gorgonzola are awesome.
That is all.
Submitted by Stuart Broz on Sun, 11/29/2009 - 10:53pm
This Thanksgiving, I tried two new dishes, both of which worked as well as I could have hoped. The first of these was a butternut squash dish. My brother had requested squash. I was concerned because we'd already worked out the rest of the menu and it was heavy. I wanted a lighter vegetable in there.
I decided to try to make something light using butternut squash.
I started off with a maple-balsamic dressing: balsamic vinegar, olive oil, maple syrup, a couple cloves of garlic, and some mustard to emulsify it a bit.