Four Spice Duck Breasts with Carrots from the October 2013 Food and Wine. Nice flavors, we give this a 4. Served with Sautéed Mushrooms.
Wine: Chateau de Ségriès Lirac Réservée 2010
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
Mark
Carl
Popular Posts
-
Dinner on 1/31/2011 came from the Denver Post . The recipe for Braised Rabbit with Mustard and Mushroom was published on 1/19/2011. It to... -
Today was Anne's birthday. She asked for seafood and lemon cheesecake, so we made Zuppa di Pesce , a lovely seafood stew. The recipe f... -
Citrus Marinated Chicken Thighs , served with Grilled Corn with Herb Butter , both from the August 2013 Bon Appétit . Both very nice--they... -
Hazelnut Granola from the October 2013 Bon Appétit . This is simple and very tasty. We give it a 4. -
Lentil Salad with Red Peppers Red Onions Feta and Mint from https://www.denverpost.com/2018/12/26/get-cooking-lentil-salad/ . We forgot... -
The Chihulytini , from the Denver Post . This cocktail was created in honor of the Dale Chihuly Show at the Foothills Arts Center. Yum! V... -
Both from the August 2012 Food and Wine : Shrimp Salad with Sherry Vinaigrette , and Grilled Okra with Red Curry Lime Dressing . Both are ... -
Happy Summer Solstice! After yesterday's wild blizzard in the mountains, the warmer, drier weather was a relief! We could have lived wit... -
Rwanda is working diligently to overcome the effects of the genocide in 1994. Today we visited this remarkable program that helps homeless s...
-
Walnut and Rosemary Oven Fried Chicken , with Toasted Garlic Escarole , from the November 2012 Cooking Light . Both are delicious, and the...
No comments:
Post a Comment