November 9: Scotch and Wiild Mushroom Risotto

4 cups warm beef stock (keep over low heat on the stovetop)
2 ounces dried porcini mushrooms
2 tablespoons extra-virgin olive oil
3 crushed garlic cloves
1 medium onion, finely chopped
1 portobello mushroom cap, finely chopped
16 shiitake mushroom caps, finely chopped
1 cup Arborio rice
   Salt and freshly ground black pepper
1/3 cup really good Scotch
1 cup grated Parmigiano-Reggiano
2 tablespoons chopped fresh thyme leaves
   A handful of fresh flat-leaf parsley, finely chopped
   Dark green salad

Steep the dried porcini mushrooms in the warm beef stock to reconstitute.

Preheat a deep, sloped skillet over medium-high heat. Add the EVOO, garlic, onions, portobello and shiitake mushrooms. Cook until the mushrooms darken, then season with salt and pepper.

Add the rice, then cook for 1 to 2 minutes more. Add the Scotch and cook away, 1 minute. Add a few ladles of the warm stock, just to cover the rice. Stir frequently and continue to ladle in stock until the rice is cooked al dente, and the risotto is very starchy, about 22 minutes total cooking time.

When all the beef stock is added, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto. Stir in the cheese, thyme, and parsley and serve.

4 SERVINGS

RR says: "John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch - more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)" This risotto was pretty tasty. I didn't have any Scotch, and I didn't want to buy a huge bottle of it, so I used the vermouth that I had in my cabinet. I guess it did the trick.

November 8: Mexican Tomatillo Stoup with Chorizo

3/4 pound chorizo, casings removed, diced
1 1/4 to 1 1/2 pounds diced peeled Idaho potatoes
1 large yellow onion, finely chopped
1 leek, sliced, washed, and drained
4 garlic cloves, crushed
2 jalapenos, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
2 tablespoons EVOO
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
   Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup grated Manchego cheese

Saute the chorizo in a tablespoon of EVOO to start the stoup.

Remove with a slotted spoon and cook the potatoes, onions, and leeks in the renderings.

Add the garlic and jalapenos and cook for another minute or two. Add the beer or first cup of stock and cook off. Add the tomatillos, cilantro, just a little salt (you'll get a lot from the chorizo), and pepper and cook for 10 minutes.

Place the chorizo back in the pot. Add the remaining quart of stock and crank up the heat to a boil, then reduce to low and adjust the seasonings. Serve with the crushed chips and grated Manchego to garnish.

4 SERVINGS

RR says: "A stoup is thicker than soup and thinner than stew." I made this for the potluck at church because I knew my husband wouldn't like it. But we wound up taking most of it home as leftovers. I liked it, except that it was very spicy. I had to put a lot of tortilla chips in there. I didn't have any Manchego cheese, so I left it out.

November 7: Boo-Sotto

2 tablespoons extra-virgin olive oil
3 crushed garlic cloves
1 medium onion, finely chopped
2/3 cup Arborio rice
2/3 cup barley
   Salt and freshly ground black pepper
1/2 cup dry white wine
4 cups warm chicken stock (keep over low heat on the stovetop)
1 pound ground veal or turkey
1 cup grated Parmigiano-Reggiano
   A handful of fresh flat-leaf parsley, finely chopped
   Dark green salad

Preheat a deep, sloped skillet over medium-high heat. Add the EVOO, garlic, and onions. Cook for 2 to 3 minutes, add the rice and barley, season with salt and pepper, then cook for 2 to 3 minutes more.

Add the wine and cook away, 1 minute. Add a few ladles of the warm stock, just to cover the rice and barley, then drop the ground meat in small bits. Wash up.

Stir frequently and continue to ladle in stock until the meat is cooked, the rice and barley are cooked al dente, and the risotto is very starchy, about 22 minutes total cooking time. Stir in the cheese, adjust the pepper, and serve with the chopped parsley.

4 SERVINGS

Rachael Ray says: "This is a risotto my mom and I created for my dog Boo. As she got older, she needed a careful balance of carbs and meat: mostly carbs (that's my girl!) Mom and I would eat as much as Boo. Now that she has gone on, we eat this in her honor."
I know this looks like dog food, but it's really not that bad. I don't think the veal was necessary. It is just a glorified hamburger helper, so ground beef would have sufficed.

November 6: Mexican Pasta with Tomatillo Sauce and Meatballs

   Coarse salt
1 pound fettuccine

MEATBALLS
   Extra-virgin olive oil, for drizzling
1 pound ground pork or chicken
1 egg
1/2 cup plain bread crumbs
2 tablespoons fresh cilantro, finely chopped
2 tablespoons finely chopped fresh thyme
3 scallions, finely chopped
1 teaspoon allspice
   A few dashes of hot sauce
   Coarse black pepepr

SAUCE
2 tablespoons EVOO
4 garlic cloves, crushed
1 large yellow onion, finely chopped
2 jalapenos, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
   Salt and freshly ground black pepper
1 cup grated Manchego cheese
   Crusty bread

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente.

While the pasta works, add a generous drizzle of EVOO to a mixing bowl. Place the meat in the bowl. Add the egg, bread crumbs, cilantro, the thyme, scallions, allspice, hot sauce, salt, and pepper, and mix to combine. Form 2-inch meatballs and arrange on a rimmed nonstick cookie sheet. Bake for 15 minutes.

While the meatballs bake, make the sauce. Heat a deep-sided skillet over medium-high heat. Add the 2 tablespoons of EVOO, the garlic, onions, and jalapenos.

Cook for 5 minutes, add the beer or stock, and cook for 1 minute. Add the tomatillos and the cilantro, season with salt and pepper, and cook until tender and saucy, about 10 minutes.

To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese. Ole! Pass crusty bread for mopping.

4 SERVINGS

Rachael Ray says: "Tomatillos look like green tomatoes, but they're not. They are related to gooseberries and they are sour to taste. This dish is a funky, fun twist on spaghetti and meatballs. It's crazy - crazy good!" My husband and I have never had tomatillos before, and we know now that we don't like them very much. This pasta sauce was pretty sour. The meatballs and the pasta were pretty good otherwise. I couldn't find any Manchego cheese, so I used Parmesan.

November 5: Sausage, Fennel, and Tomato Soup with Triple-Cheese Toast

1 tablespoon extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 softball size firm yellow onion, sliced
1 thinly sliced fennel bulb
4 garlic cloves, crushed
   Salt and white pepper
1 cup white wine
2 cups beef stock or broth
1 28-ouce can crushed tomatoes
8 1-inch-thick pieces of crusty bread
1 cup shredded Fontina cheese
1 cup shredded Provolone cheese
1 cup shredded Scamorza cheese (smoked, firm mozzarella)

Heat a medium soup pot over medium to medium-high heat. Add the EVOO and brown the sausage.

Remove with a slotted spoon. Slice and drop the onions, fennel, and garlic into the pot as you work. Cook for 10 minutes.

Add the sausage back, deglaze the pan with the wine and cook for 1 minute, then add the stock and tomatoes and bring to a boil. Reduce the heat to low. Season with salt and white pepper to taste.

Preheat the broiler.

Char the bread under the broiler on each side.

Mix the grated cheese and cover the bread with the cheese. Return to the broiler and melt. Serve shallow bowls of soup with a gooey, cheesy floater on top and a second piece of cheese toast alongside, for the second half of the bowl.

4 SERVINGS

This is the variation on the triple onion soup. I like it much better. The broth has a good flavor and the sausage adds a lot. Instead of Provolone and Scamorza, I used 2 cups of an Italian blend, and I used the smoked Gouda instead of Fontina. I liked this cheese toast a lot! (No harvest grain this time.) I put the toast on the side instead of on top of the soup and just dipped it a little at a time so it didn't get too soggy.

November 4: Turkey Tacos

1 package super-size taco shells, such as Old El Paso or Ortega brands
2 tablespoons extra-virgin olive oil
1 package ground turkey breast
   Salt and freshly ground black pepper
2 teaspoons poultry seasoning
3 garlic cloves, chopped
1 medium onion, chopped
1/4 cup golden raisins, chopped
2 tablespoons chili powder
2 teaspoons cumin
1/2 cup beer or chicken stock
1 cup tomato sauce
2 cups shredded Pepper Jack cheese
1 romaine lettuce heart, shredded
2 firm plum tomatoes, diced
1/2 cup green olives with pimiento
1 cup salsa verde, green chili salsa, or your choice of salsa or taco sauce

Preheat the oven to 325 degrees F. Place 8 large taco shells on a rimmed cookie sheet and bake for 6 to 7 minutes, until crisp but not brown. Remove.

Meanwhile, heat a large  nonstick skillet over medium-high heat. Add the EVOO. Add the turkey and break up with a wooden spoon. Season the meat with salt and pepper and poultry seasoning. Add the garlic, onions, and raisins to the meat, then season with the chili powder and cumin. Cook for 5 minutes, then stir in the beer or stock and deglaze the pan. Stir in the tomato sauce and simmer over low heat for 5 minutes.

Fill the shells with a couple of spoonfuls each of meat sauce. Top with the cheese and return to the oven to melt, 3 minutes. Top with the lettuce, tomatoes, olives, and salsa verde, green chili salsa, or your pick of salsa or taco sauce. Serve.

4 SERVINGS, 2 TACOS EACH

RR says: "This one is fun for kids, like me. Serve as is, or accompany with black beans or refried beans and plain or flavored rice, prepared according to the package directions." Her tidbit is: "The golden raisins keep the meat moist and balance the spice. You don't even notice them once they are plumped and cooked." I completely disagree. The raisins were very noticeable and very out of place. Other than that, these tacos were really good. I didn't read the part about melting the cheese in the oven, so we skipped that part. It probably wouldn't have worked anyway, because I couldn't find the super-sized taco shells.

November 3: Triple-Onion Soup with Triple-Cheese Toast

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 softball size firm yellow onions, sliced
2 shallots, thinly sliced
2 leeks, trimmed, cut into half-moons, then washed and drained
2 tablespoons chopped fresh thyme
   Salt and white pepper
1 cup white wine
6 cups beef stock or broth
8 1-inch-thick pieces of crusty bread
1 cup shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese

Heat a medium soup pot over medium to medium-high heat. Add the EVOO, then the butter. Slice and drop the onions, shallots, and leeks into the pot as you work. Add the thyme, salt, and white pepper.

Cook for 20 minutes, or until the yellow onions are soft, lightly golden all over, and sweet. Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce the heat to low.

Preheat the broiler.

Char the bread under the broiler on each side. Mix the grated cheese and cover the bread with the cheese. Return to the broiler and melt.

Serve shallow bowls of soup with a gooey, cheesy floater on top and a second piece of cheese toast alongside, for the second half of the bowl.

4 SERVINGS

This soup was very weird. I don't think I'd ever make it again. There were just too many onions, and the broth didn't taste very flavorful. The onions were not cooked right either. The toast was good, but I used some nutty kind of bread (harvest grain, I think), and it would have been better with just white bread. I used Swiss instead of Gruyere (it's much cheaper). The toast was better out of the soup.

November 2: Smoky Chipotle Chili Con Queso Mac

  Coarse salt
1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
1 ½ pounds ground beef sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chipotle powder
   Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 ½ cups smoked Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
½ cup fresh flat-leaf parsley leaves, chopped
1 14-ounce can diced fire-roasted tomatoes
4 scallions, chopped, for garnish

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Add the beef to the hot skillet.

Season the beef with cumin, coriander, chipotle powder, salt, and pepper. Cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.

Stir the tomatoes into the cheese sauce once the cheese has melted. Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the skillet and all of the cheddar sauce, and stir to combine.

Transfer to a baking dish and place under the broiler to lightly brown.

Garnish bowlfuls of chili con queso mac with chopped scallions.

4 SERVINGS

This is the variation of the southwestern pasta bake. Again, it would have benefited from some cilantro, but it really was much better than yesterday's. The tomato added a lot to keep it from being so "stodgy." The beef tasted much better than the chicken. And I added more cheese to the top to melt under the broiler. My family really liked that part. I didn't have any scallions, as well as parsley or cilantro, so I left them out.

November 1: Southwestern Pasta Bake

   Coarse salt
1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
   Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound sharp yellow Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the cheddar sauce, and stir to combine.

Transfer to a baking dish and place under the broiler to lightly brown.

4 SERVINGS

I took this recipe from June 2. It was switched with Springtime Bows with Asparagus, Ham, and Peas. This one seemed like more of a Fall meal anyway. It was good, but, like yesterday's meal, the chunks of chicken were just too big to be appetizing. I should have cut them up into smaller pieces. Also, it had a weird, fatty, powdery flavor. It's pretty good comfort food, but not something I'd make very often. My parsley and cilantro went bad before I made this, so I left them out. The cilantro especially would have added so much to this meal.

October 31: Baby and Big Bella Mushroom and Chicken Stew

4 tablespoons extra-virgin olive oil
2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced
1 10-ounce container cremini mushrooms, brushed clean and cut into quarters
4 boneless skinless chicken breast halves cut into bite-size pieces
   Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 large yellow onion, chopped
4 garlic cloves, chopped
4 medium red bliss potatoes, thinly sliced
1 medium carrot, peeled and thinly sliced
1 celery rib with greens, thinly sliced
1 bay leaf, fresh or dried
1 tablespoon fresh thyme leaves, chopped
3/4 cup dry white wine
1 quart chicken stock or broth
1 cup frozen peas
1 cup fresh flat-leaf parsley leaves, chopped
   Crusty, farmhouse-style bread

Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO. Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.

Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.

Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot.

Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.

4 SERVINGS

I took this meal from June 1 and switched it with today's recipe: Zucchini and Bow Ties. That is more of a springtime meal, while this one is a Fall meal. It was nice for cold weather. I ran out of carrots, so I didn't add them. Too bad, because they would have been really good in this stew. This was not a bad meal, but it had a lot of ingredients so it took a while to make, and the potatoes were just too big. I think I should have cut the slices into halves or quarters. The chicken also should have been cut into very small bite sized pieces. Pieces that big of the breast are rather unappetizing.