Dinner Tonight at June Hersh’s

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june dinner tonight1

My children are grown and on their own, so my husband and I eat like it is Friday night almost every night of the week. I’ve been known to roast (and eat) an entire duck for myself, or to braise a 5-pound brisket because it looked too good to leave behind at the butcher’s and we had a yen for a pulled brisket sandwich.

smoky chicken and sausage stew

Smoky Chicken and Sausage Stew

Smoky Chicken and Sausage Stew served with Sautéed Garlicky Kale
This robust stew is even better the next day. I’ve been caught fork in hand, well past midnight, dipping in for seconds. My husband loves to take some chunky rustic bread and sop up the sauce, so be sure to buy a loaf on your way home.

pan seared duck breast

Pan Seared Duck Breast with Ligonberry Reduction

Pan-Seared Duck Breasts with Lingonberry Reduction and Forbidden Rice
Lingonberries, Sweden’s answer to the cranberry, have that sweet-tart flavor which beautifully balances the richness of the duck.  I developed this recipe for my daughter and her friends when they popped in for a weeknight dinner. I love to use any leftover breast in salads or tacos the next day.

beefy mushroom barley soup

Beefy Mushroom Barley Soup

Beefy Mushroom Barley Soup with June’s Caesar Salad
You can eat as a soup, or add more barley and serve it thick.  My husband is a huge fan of this soup.

Herb-Crusted Roasted Lamb Shoulder

Herb Crusted Roasted Lamb Shoulder

Herb Crusted Roasted Lamb Shoulder

Herb Crusted Roasted Lamb Shoulder with Israeli Couscous
I make this when my dad comes to dinner. This recipe is reminiscent of a classic French preparation called a persillade, which builds flavor
from an abundance of parsley, garlic, and lemon zest. For this recipe, I recommend a shoulder of lamb, but the very same prep can be used
for a veal shoulder or breast.