New recipe, March 6, 2012

Beef Tenderloin Steaks with Port Rosemary Sauce from Epicurious (we skipped adding all the butter too finish the sauce), with Baked Parsnip Fries with Rosemary from the March 2012 Bon Appétit, and steamed asparagus.
We give both a 4, and they all worked well together.
Wine: The Velvet Devil Merlot 2010

New recipe, February 13, 2012

Roast Beef Hash (click "Look Inside," and type "Roast Beef Hash" in the search window), from David Waltuck's Staff Meals. We used left over Steak Au Poivre and Minty Roasted Potatoes, and we loved this dish! So simple, so delicious, it gets a 5! Served with steamed asparagus.
Wine: Le Clos Millésime 2008 Vin de Pays de Hauterive Domaine Sainte-Eugénie

New recipe, December 6, 2011

Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette, from Epicurious. Delicious, and easy--make this. We had it with rice and steamed asparagus with lemon zest.
Wine: Oak Grove Sauvignon Blanc 2010 Reserve--nice match!