Wednesday - November 14, 2007
- 4 servings
1 1/2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 tablespoons butter
2 medium onions
2 pints Brussels sprouts
1 teaspoon (about 1/3 palmful) ground allspice
1 tablespoon sage
4 cups chicken or vegetable stock
1 small radicchio
1 cup whole milk
1 cup quick-cooking polenta
1 box frozen butternut squash
2 teaspoons honey
A dash freshly grated nutmeg
4 to 5 sprigs thyme
1/4 to 1/2 cup (about 1 to 2 handfuls) grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil (EVOO)
2 pounds mixed wild mushrooms such as cremini, shiitake and/or porcini
4 shallots
1 cup marsala wine
2 tablespoons chopped parsley
