New recipe, June 28, 2015

We had more of the Lamb with Green Olives Prunes and Roasted Shallots. The new dish is Charred Okra with Tomatos, from the July 2015 Cooking Light. This is excellent--we give it a 5. Not the same as the Charred Okra with Tomatillos from a few days ago, but similar and just as good!

New recipes, June 27, 2015

Our Christmas present to Mark's parents was a dinner party for their friends and it was tonight! We were joined by the Farleys, the Wohlgenants, the Morans, Betty Jamieson, Beth Wright, and of course Mike and Ann Groshek.

We had 6 courses.

The Amuse Bouche was Ricotta Stuffed Rigatoni with Spring Vegetables and Pesto Oil from Rick Tramonto's Amuse-Bouche.  This is a lot of fun—we give it a 5!

This was followed by the Spicy Red Pepper and Eggplant Confit on crackers from Epicurious.com. Excellent—we give this a 5.

The wine with these courses was Le Grand Ballon Rose 2014

The next course  is the salad, which was a reprise of the Spring Panzanella with Asparagus from the April 2012 Food and Wine. We still give this a 5.

Wine: Chateau Argadens Bordeauz 2012

The soup course was Curried Carrot Soup with Tarragon Oil from the March 2012 Food and Wine.  Remains a favorite—we give it a 5! 

Wine: Skyline 2013 Artisan White.  This is 61% Riesling 39% Sauvignon Blanc, excellent match.

The main course is Leg of Lamb with Green Olives, Prunes and Roasted Shallots from Mario Batali's Molto Italiano. This is very tasty, it was very moist and tender, we give this a 4.

Wine: Schild Estate Barossa Valley Shriraz 2012

Dessert (not pictured) is the Buttermilk Panna Cotta from the November 2007 Non-Appetit.  This was great, and we give it a 7.

Wine: Carod Freres Clairette de Dies—an excellent match.

Mark Groshek

mgroshek@me.com

Check out what we are eating today--one new recipe every day, for more than 4 years! http://denverlifewithcarlandmark.blogspot.com/

New recipes, June 26, 2015

We are celebrating the Supreme Court decision today. The first new recipes is from the July 2015 Food and Wine: Cheater Chorizo Burgers; and Creamy Broccoli and Carrot Slaw from the July 1996 Bon Appetít. We give both a 4.

No wine: we enjoyed a rare Buddha Nuvo beer from Rockyard Brewer

New recipe, June 25, 2015

A cocktail--the Vesper Martini from Gary Regan's The Joy of Mixology. A tasty variation on the Martini--we give it a 4.

New recipe, June 23, 2015

Another breakfast--Brown Rice Porridge with Hazelnuts and Jam, from the June 2014 Bon Appetít. Good flavors but a bit sweet. So it gets a 3, could easily be a 4 with a bit less sugar.

New recipe, June 22, 2015

Happy summer! Today's new recipe is breakfast, Carrot Pancakes with Salted Yogurt from the June 2014 Bon Appetít. Actually pretty good! It gets a 4.

New recipe, June 21, 2015

Charred Okra with Tomatillos from the July 2015 Cooking Light. This is excellent--it gets a 5. Served with a reprise of the Pork Medallions with Grainy Mustard Sauce and chopped vegetable salad.

No wine: had a Leffe instead

New recipe, June 20, 2015

Pork Medallions with Grainy Mustard Sauce from the July 2015 Cooking Light. Delicious! It gets a 4. Served with an impromptu chopped vegetable salad.

Wine: Domaine de Fondrèche Ventiux Rosé 2014

New recipe, June 18, 2015

We had dinner with Ana and Jeremy Law. Two from the July 2015 Cooking Light: Grilled Flank Steak with Cherry Pecan Rice, and Butter Lettuce and Beet Salad. We give the steak and rice a 4. The salad is simple, but nice contrasting flavors--also a 4.

Wine: Capanna Brunello di Montalcino 2008--thanks Ana and Jeremy!

New recipe, June 17, 2015

We're back. We had 2 lovely weeks in France, so no regular cooking. Tonight's new recipe is the Bibb Lettuce Chicken and Cherry Salad with Creamy Horseradish Dressing from Epicurious June 2015. Tasty, nice flavor combination--we give it a 4.

Wine: Domaine de las Fouquette Cuvée Rosée d'Aurore 2011