An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! Like I said before, I love barley. If I have leftovers, they will become part of a soup. You … Continue reading Barley Pilaf
Ramps (also known as wild leeks), can be found either in the wild, if you know where to look, or at the Farmer’s Market in the spring. They are really, really tasty and something I hunt for in the spring! Figuratively speaking that is! Makes 4 – 6 First Course Servings 2 Tbsp. butter ¼ lb. Italian … Continue reading Ramp & Sausage Risotto
For a printer friendly version of this recipe, click here. Joe likes it! That’s what the note at the top of the recipe says! The polenta is prepared in the microwave then finished in the oven. I think it would be excellent with chicken, perhaps Joe’s Tuscan Chicken or chicken with barbecue sauce & a nice salad. … Continue reading Baked Polenta With Onions And Bacon
I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free to change it up & do it the traditional way! I love the saffron in … Continue reading Milanese Rice
For a printer friendly version of this recipe, click here. This version of polenta is basically one that requires very little stirring; a good thing in my eyes! 4 cups water 1 tsp. salt 1 cup polenta (not quick-cooking) 2 Tbsp. unsalted butter **If you like you can put a bit of fresh thyme in the … Continue reading Creamy Polenta
I made this polenta the first time on a rainy November night and served it alongside braised lamb shanks. It was the absolute perfect thing to accompany the lamb. But, don’t hesitate to serve with steak, chicken or pork. How about grilled Italian sausages or Italian sausages braised with bell peppers, onions & tomato sauce? Go … Continue reading Polenta With Fontina And Thyme
This couscous would make an excellent accompaniment to Lamb. Makes 6 Servings 1 ½ cups water 2 Tbsp. butter 1 Tbsp fresh lemon juice 1 tsp. salt 1 ½ cups couscous ½ cup green peas, blanched if fresh or thawed if frozen 1/3 cup dried apricots, diced 1/3 cup raisins, soaked in hot water if dried out … Continue reading Middle Eastern Couscous
I think this makes a great side dish for barbecued chicken, fish or seafood but you could have it any time of the year! Makes 6-8 Servings ¼ cup EVO 1 large onion, chopped 1 large red bell pepper, chopped 3 large garlic cloves, minced 2 cups long-grain rice, such as Uncle Ben’s ¾ lb. … Continue reading Saffron Rice With Chorizo
Quite simply, I love barley whether in soups or a casserole or in my version of barley risotto. It is creamy and dare I say it, “good for you”. Makes 4 – 6 Servings 1 cup pearl barley, placed in a bowl & covered with cold water for up to 6 hours 1 cup leeks, cleaned … Continue reading Barley Risotto With Leeks and Peas
