- Raspberry-Balsamic Chicken (from The Complete Cooking Light Cookbook)
- Savory Polenta (Alton Brown's recipe)
- Sauteed Mushrooms (improvised)
Our thoughts:
- The raspberry-balsamic glaze/sauce is a tish on the sweet side for our liking. Shocker, right? Should've known.
- I used regular cornmeal for the polenta; I think we'll locate, buy, and try the coarsely-ground stuff next time.
- I used a bit of marjoram and thyme (dried, not fresh) for the sauteed mushrooms. Yum. I want to buy some wild mushroom varieties and Madeira next time, in an attempt to recreate Cork's yummy sauteed mushrooms.
