Check out this recipe from Bon Appetit. I found it in a bar food discussion. Talk about amazing bar food!!!
Flatbread with Arugula, Asparagus, and Fried Eggs: Recipe : bonappetit.com.
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 Mushrooms - Rice - Risotto. Risotto is a traditional Italian dish that capitalizes on rice and its starch. The starch is converted into a creamy, delicious sauce that envelopes the rice in a sauce flavored by whatever you can think of. I made a mushroom risotto tonight for dinner. Shiitake mushrooms looked good today. I found some sliced cremini Continue reading Mushroom Risotto Eggplant - Gratin - Tian - Wisconsin - Zucchini. Tonight we had roast chicken with a wonderful tian. I am a big fan of the gratin (my favorite being the classic potato gratin). This dish hails from Southern France and pays great respect to fresh summer vegetables in their prime. The recipe I used comes from the June issue of Cooking Light Continue reading Tian…A gratin from Provence Pasta - Pasta Sauce - Vegetarian. Saturday was a long day for Dale and I. We started by getting our yard back in order. The lawn hadn’t been mown in over a week and the heavy rains and flooding from the past few weeks certainly wasn’t slowing down growth! After tending to the lawn, doing some much needed weeding, Continue reading Great vegetarian pasta dish Barbeque - Chinese - Pork. I had the opportunity to make something with a set of baby back pork ribs that I purchased. I found this recipe in my Gourmet magazine arsenal. I’ve never made anything with pork ribs on the bone before. This was a great mid-week meal. The flavor was wonderful. The only complaint that I would Continue reading Chinese BBQ Baby Back Ribs Basmati Rice - Chicken - Mission Figs. For dinner tonight, I made a wonderful chicken dish. After spending a great week with our friends in San Francisco, we’re still in low-cal mode. This dish, from Cooking Light, is quite flavorful while not breaking the calorie budget. I’ve placed an image of the dish below as well as included the recipe. The Continue reading Chicken with Pancetta and Figs Given the fact that I have a lifetime supply (okay, a week’s supply) of chicken breasts in the house, I decided to make a series of chicken dishes this week. Tonight, I pulled again from the garden and grabbed up some basil. I marinated the chicken with olive oil, basil, garlic, salt and pepper. Continue reading Basil Chicken with Fig and Gorgonzola Salad |
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