After stuffing yourself on Thanksgiving, do you hanker for some "comfort food" that is tasty, easy to make, and not so filling? If you're wild about mushrooms, try Wild Mushroom Risotto (don't use those "Honey" mushrooms we saw today --- forage for creminis, chanterelles, or portobellos at the farmer's market or your grocery store) with a green salad and crusty bread? Or if you want a more substantial meal, but are tired of eating Thanksgiving leftovers, grill some chops, chicken breasts, or fish, and serve Wild Mushroom Ragout (made from a combination of chanterelles, shiitakes, oysters, or creminis) as a side dish. (Click on the recipe name to view and download a PDF copy from Scribd.com).Dick Jordan has made both of these tasty dishes taken from the cookbook of The Girl & The Fig, one of his favorite restaurants (serving French bistro-style food accompanied by Rhone-style red and white wines) located on the plaza in the Town of Sonoma. (The cookbook is available for $30 plus tax at the restaurant, or from the restaurant's on-line store with an extra charge for shipping, at the same price from Book Passage Bookstore in Corte Madera, and from Amazon.com for $19.80, plus tax or shipping if applicable).
Coming to the blog soon: A Perfect Delightful Holiday Dinner (Menu and recipes only; food, wine, and chef not included; some assembly required).
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