January 21, 2011 new recipes

Dinner on 1/21/2011 had a fabulous new dish for us, Persian Style Chicken, with Walnuts, Onion and Pomegranate Sauce (Fesenjan), from the Gourmet Cookbook, edited by Ruth Reichl, and Flemish Brussel Sprouts, from Everyone Eats Well in Belgium by Ruth van Waerebeek. They were both quite good, but they did not seem pefrectly suited for each other.

The wine was a 2003 Kendall-Jackson Chardonnay, which worked very nicely with both dishes.