Just returned home from an Up North retreat with girlfriends: camaraderie, cross-country skiing and wine tasting on Old Mission Peninsula were some of the highlights. Most of us are passionate cooks — some having made it our livelihoods — so we eschewed the great restaurants in the area, preferring to scratch-cook our dinners and enjoy them by the fire.
We divvied up meals to prepare, and the dinner I’d planned was a favorite, yet relatively simple, Chicken and Radish recipe. My plans were thwarted when the other enthusiastic cooks brought enough incredibly delicious food to feed an army. I ended up using the chicken for poached chicken sandwiches, carting home the tarragon and radishes.
Craving grains, I decided to make a dish with barley. The result (recipe below) scratched my itch; the butter adding to its lusciousness, but you may substitute with olive oil, if desired, to cut saturated fat. I love the slight cauliflower flavor of radishes when roasted, and the licorice hint of tarragon adds to its depth of flavor.
I made extra tarragon butter, and froze it for last minute seasonings on quickie fish and chicken dishes.
Gad! What a week. A book launch + 24 hours in planes & airports + contracting purple diabunghi (some ghastly airborne virus) before arriving in Detroit delivered a woman ready to be scraped from the runway. Shakily recovered, healthy comfort food that MUST INCORPORATE BEANS is what my body screams for. This Curried Lentil and Whipped Potato casserole fits the bill. This take on a … Full recipe post »
If seasons were named a color, Autumn might be Orange. Or some variation more enticing, a Benjamin Moore tinted swatch in the Fall family you might paint your room, say, Harvest Moon, Warm Sunglow, Pumpkin Pie. I recently received a comment from a reader who’d enjoyed a carrot soup I make. Memories of the lovely flavor profile–autumnal aromatherapy–lodged … Full recipe post »
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trips and favorite associated recipes. Browse my travel recipes...
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