Category Archives: Main dish

Cornmeal pate brisee

From the Bojon Gourmet 1 cup all-purpose flour 1/4 cup cornflour (finely ground cornmeal) or cornmeal 1/2 teaspoon salt 4 ounces (1 stick) unsalted butter, cold, cut into 1/2″ chunks 1/4 cup ice water I use a food processor because … Continue reading

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Baked Haddock

1 lb. haddock, rinsed and patted dry (or other mild-tasting white fish, such as catfish, flounder, pollock, or cod) 2/3 cup Ritz crackers, crumbled 6 tablespoons butter, melted salt and pepper, to taste lemon wedges/slices, for serving (optional) Preheat oven … Continue reading

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Buttery Pappardelle With Mushrooms

¾ pound pappardelle 6 tablespoons unsalted butter 1 large sweet onion, thinly sliced 8 ounces crimini mushrooms, sliced Sea salt and black pepper ½ small sugar pumpkin (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces [may substitute butternut, acorn, … Continue reading

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Quick Moroccan Chicken

1 1/2 pounds skinless boneless chicken breast halves, thinly sliced 1 large onion, chopped 2 tablespoons olive oil 1 tablespoon ground cumin 2 teaspoons chili powder 2 garlic cloves, minced 1/4 teaspoon ground cinnamon 1 teaspoon salt Heat olive oil … Continue reading

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“Slow-Cooker Butter Chicken”

This recipe is from the New York Times Cooking page. I put the title in quotes because some of the commenters challenged its authenticity as “Butter Chicken”. Doesn’t matter – whatever you call it, it is darn good! Note: I … Continue reading

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Tender Cube Steak with Mushroom Sauce

2 lbs. Cube steaks 2 Tablespoons flour 1/4 cup olive oil 1 can cream of mushroom soup (I use Progresso) 1 cup beef broth 1/2 onion, chopped 2 dashes worcestershire sauce 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black … Continue reading

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Eggs for Dinner

When it is hot out, you really want something quick but still need it to be satisfying. And there are always eggs in the fridge. 2 large, ripe tomatoes 2 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped (optional) … Continue reading

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