Brussels Sprouts and Shiitake Lo Mein

Recipe 33 - May 11, 2012

Success!

Brussels Sprouts and Shiitake Lo Mein

This recipe comes from Sunset, January 2012

Chef: Billy Ngo

This recipe was very nice.  It took longer than 30 minutes to prepare, but not significantly longer.  The portions were good size and it warmed up well as left-overs.  It does need the addition of soy sauce.  

Asparagus Salad with Parmesan Dressing

Recipe 32 - May 6, 2012

Success!

Asparagus Salad with Parmesan Dressing

This recipe comes from Bon Appetit, May 2009

Restaurant: Gracie's in Providence

This recipe was pretty quick and easy.  It may end up being a dinner party go-to recipe as it is pretty fancy for everyday eating.  The dressing is really nice, but you melt a lot of cheese that goes to waste in preparing it.  Overall a success, but will be saved for fancier times.  

Squash Stuffed with Quinoa and Wild Mushrooms

Recipe 23 - March 10th, 2012

Success!

Squash Stuffed with Quinoa and Wild Mushrooms

This recipe comes from Food and Wine, November 2011

Chef: Kevin Kathman

I used two gold nugget squash from our CSA for the squash.  It added great color.  Mine doesn't quite look like the picture in the magazine, but still is an attractive dish.  It takes a while to prepare and at one point I had the timer on the microwave, stove, and my cell phone timing the squash, quinoa, and mushrooms as they cooked separately.  The cream, sugars, and maple syrup add a sweet note to the savory squash, quinoa, and mushrooms.  Together all the tastes are very nice.  We had it as a main dish alone and the serving size was filling.  The leftovers are quite nice warmed up too.      

Mushroom and Root Vegetable Potpie

Recipe 8 - January 22nd, 2012

Success, but not a keeper.

Mushroom and Root Vegetable Potpie

This recipe comes from Cooking Light, March 2011

Chef: Jeanne Kelley

It was fun to use parsnips and rutabaga.  And all of my ramekins in multiple shapes and sizes.  The end result was really nice.  I'm a bit of a traditionalist and like my potpie with more of a pastry crust, not the crumble in this recipe.  The filling is really good.  But overall the amount of preparation and cooking time, plus multiple steps did not make this recipe worth repeating.