Denver Life with Carl and Mark: November 2020

Monday, November 23, 2020

New recipe, November 23, 2020

Farro Salad with Roasted Root Vegetables from the October 2020 Food and Wine. We would reduce the salt in the farro modestly ( 1 1/2 tsp instead of 2) but this is otherwise wonderful. We give it a 5.

New recipes, November 22, 2020

White Beans Au Vin from NYT Cooking and Steam Baked Summer Squash (with our last garden zucchini) from the September 2020 Eating Well. We love both, they get 5s!

New recipe, November 21, 2020

Roasted Fennel and Delicata Squash with Olive and Parmesan Breadcrumbs from the November 2020 Eating Well. Another very tasty dish. We give this a. 4.

New recipe, November 20, 2020

Penne with Sausage and Eggplant Bolognese from the November 2020 Eating Well. This is a delicious comforting dish. We enjoyed it! It gets a 3

New recipe, November 29, 2020

Roasted Cauliflower with Pancetta Olives and Crisp Parmesan from NYT Cooking. This is wonderful! We give this a 5. A great dish for my birthday!

New recipe, November 18, 2020

I forgot the photo again. The new dish is Pad Kee Mao from the November 2020 Eating Well. The lists of Basil make this sing. We give this a 4.

New recipe, November 17, 2020

Bitter Greens Salad with Persimmons Manchego and Hazelnut Vinaigrette from the November 2020 Eating Well. This is delicious, we give this a 5!

The Perfect Chocolate Chip Cookie from NYT Cooking. The name certainly got reactions from readers! We found they did not spread as expected. These are good, but perfect is a bit of an overstatement. We give these a 3.

Sunday, November 22, 2020

New recipes, November 15, 2020

Onion Tart and Pumpkin Stick Toffee Puddings from NYT Cooking. Both are delicious! We give them 5s

New recipe, November 14, 2020

Crisp Braised Duck Legs with Aromatic Vegetables from NYT Cooking. Delicious, this gets a 5

New recipe, November 13, 2020

I forgot the photo! Lentil and Orzo Stew with Roasted Eggplant from NYT Cooking. Another very tasty dish, we give this a 4.

New recipe, November 12, 2020

Penne with Carrots Chanterelles and Sausage from NYT Cooking. Nice flavors, we give this a 4.

New recipe, November 11, 2020

Three Cup Chicken from NYT Cooking. This is a tasty dish, we give this a 4.

New recipe, November 10, 2020

Brussels Sprouts with Pickled Shallots and Labneh from NYT Cooking. We love this, it gets a 5.

New recipe, November 9, 2020

Spiced Pomegranate Molasses Thighs from the November 2030 Eating Well. This is really delicious, we give it a 4.

New recipe, November 8, 2020

Giant Couscous Cake with Roasted Pepper Sauce from NYT Cooking. This is wonderful! A lot of steps, and each contributes something to the whole dish. We give it a 5.

New recipes, November 7, 2020

Yum Phonlamai and Fall Larb, both from the October 2020 Bon Appetít. These are both delicious, and together they are extraordinary. We give these a 5

New recipe, November 6, 2020

Hanger Steak with Chimol from the October 2020 Bon Appetít. This is fabulous. We give it a 5.

New recipe, November 5, 2020

Cauliflower and White Bean Soup with Herb Croutons from the November 2030 Eating Well. This is very nice, we give it a 4.

New recipe, November 4, 2020

Geng Dang Muu from the October 2020 Bon Appetít. This is tasty, though we would have preferred a bit more fire. Would try a different brand of red curry paste next time. We give this a 3.

Wednesday, November 4, 2020

New recipe, November 3, 2020

Glazed Sweet Potatoes with Lentils from the October 2020 Bon Appetít. This is just marvelous, and it happens to be vegan! This is a total 5!

Monday, November 2, 2020

New recipe, November 2, 2020

Lentil and Bean Stew with Gremolata from the October 2020 Food and Wine. Another dish that takes a great combination of simple ingredients and turns them into a memorable dish. We give this a

New recipe, November 1, 2020

Skillet Mushroom Lasagna from the October 2020 Bon Appétit. This is very good with lots of umami goodness from the mushrooms. We give this a 5.

Sunday, November 1, 2020

New recipe, October 27, 2020

Butternut Squash and Chorizo Hash from Epicurious. This is quite simple, but the chorizo is a great contrast to the squash—we give this a 5.

New recipe, October 30, 2020

Khoresh Bademjan from the October 2020 Bon Appétit. A tasty Persian eggplant-tomato stew, and we got to use eggplants and tomatoes from the garden. Very tasty, we give it a 5.

New recipe, October 28, 2020

The Rothko No.1 cocktail, from tales of the cocktail.com. This is a Negroni variant, we found it pleasant. It gets a 3.

New recipe, October 29, 2020

I forgot to take the photo, but it was delicious—we give it a 5! Creamy Chipotle Skillet Chick Thighs from the October 2020 Eating Well. Yum!

New recipe, October 25, 2020

Cheeseburger Soup from the Food and Wine site. We wanted something warming for a frigid night. This really tastes just like a cheeseburger—delicious, fun, whimsical. We give it a 5.

New recipe, October 26, 2020

Sautéed Cavolo Nero with Nut Butter and Ricotta Salata from the September 2020 Food and Wine. Kale can be a bit bitter for me, but it works really well with the other ingredients here. We give this a 4.

New recipes, October 23, 2020

Brussels Sprouts Salad with Parmesan and Marcona Almonds and Gnocchi with Truffle Parmesan Sauce, both from the September 2020 Eating Well. They are really quite tasty, we give both a 5.

New recipe, October 22, 2020

Wonton Soup with Shrimp Mushrooms and Brussels Sprouts from the October 2020 Eating Well. This is kind of a comfort food, and it was really comforting as well as tasty. We give this a 4.

New recipe, October 21, 2020

Toasted Coconut Rice with Bok Choy and Fried Eggs from NYT Cooking. This is simple, but really enjoyable. We give it a 4.

New recipes, October 20, 2020

Crispy Sour Cream and Onion Chicken, and Stir Fried Swiss Chard and Red Peppers, both from NYT Cooking. Both of these were really flavorful, and complemented one another. We give both of them a 5.

New recipe, October 19, 2020

Gilgeori Toast (Korean Street Toast with Cabbage and Egg) from NYT Cooking. This is fun and had great flavors. We found it a bit sweet, and would not add the sugar a second time. We give this a 4.

New recipe, October 18, 2020

Chapli Burgers from NYT Cooking. The burgers are gloriously spiced, and the sauces add to the whole experience. We give these a 5.

New recipes, October 17, 2020

We grew kohlrabi this year, and today we learned you should harvest it before the bulbs are as big as your head. Much of it was too fibrous to eat, but we did manage to get enough to make the RoasteD Kohlrabi from the Cooking on the Weekend site. It's pretty good, and gets a 4. Carl also created a butter sautéed kohlrabi leaves dish, with a hint of spicy red pepper that was also excellent.

New recipe, October 16, 2020

Spicy Wok Charred Snow Peas from NYT Cooking (served with a reprise of the French Onion Soup). This is simple and really good—we give it a 5.

New recipe, October 15, 2020

One Pot French Onion Soup with Porcini Mushrooms from NYT Cooking. We could not find any dried porcinis (!!) so we used shiitakes. This is very good. We had some discussion about whether one should mess with classic french onion soup, but we did agree that the mushrooms add some great umami to the soup. We give this a 4.

New recipe, October 14, 2020

Corn Polenta with Baked Eggs from NYT Cooking. The combination of flavors is quite good, we give this a 4.

New recipe, October 13, 2020

Shrimp Grits and Tabasco from the September 23, 2020 Denver Post. This really is darn good—we give it a 5.

New recipe, October 12, 2020

Duck Breast with Braised Belgian Endive Shaved Cauliflower and Green Peppercorns from NYT Cooking. This was interesting—the duck came out perfectly and was delicious. The vegetables didn't quite grab us as much, and didn't seem to harmonize with the duck the way we would have expected. Overall we give this a 4.