New recipe, March 7, 2013

We attended the Maverick Thinker dinner for Urban Peak tonight, honoring Roxane White. So the new recipe is the Copper Swan cocktail, from the Joy of Mixology by Gary Regan. A pleasant scotch based cocktail, we give it a 3.

New recipe, March 6, 2013

Grilled Steak Panzanella with Pickled Vegetables from the June 2012 Cooking Light. Wonderful! We give it a 5! Yum!

Wine: Matteo Correggia Roero 2006. This is a Piedmont wine, nearly all Nebbiolo. Tasty!

New recipe, March 5, 2013

Lamb Stew with White Beans and Artichokes from the March 2013 Eating Well. The lemon, artichoke and dill make this dish--we give it a 4!

No wine, as we had a theater event

New recipes, March 4, 2013

Three Cup Chicken, and Garlic Stir Fried Snow Peas and Pea Greens, both from the April 2013 Eating Well. We found them both tasty--they both get a 4!

Wine: Côté Est 2009

New recipe, March 3, 2013

Spiced Chicken with Coconut Caramel Sauce and Citrus Salad, from the March 2013 Food and Wine. We changed the recipe a little--we used bone skinless thighs instead of skin on boneless breasts, and we used lite coconut milk instead of the full fat version. This is still absolutely delicious, and we give it a 5. Served with Thai style cucumber salad.

Wine: Chateau La Rame Bordeaux 2010. This is made from sauvignon blanc-it went nicely with the citrus salad, but argued a bit with the caramel and sweetness in the sauce.

New recipe, March 2, 2013

Tonight's new recipe is Capretto alla Romano from the New Basics Cookbook. The recipe is intended for baby goat ribs--we had an older goat. The flavors are good, but the meat was far from tender. Lesson learned! Ribs of mature animals need a long slow cooking. This would be fun to try with kid, but as we made it, we give it a 2, mostly because the meat was really hard to chew. Served with steamed asparagus dressed with olive oil, lemon juice salt and pepper.

Wine: Luigi Bosca Malbec 2009

New recipe, March 1, 2013

A repeat of the Coffee Rubbed Pork Tenderloin from the Denver Post. This time, served with sautéed mushrooms with Grand Marnier and orange marmalade. Even better, still gets a 4. The new dish is Beets with Shallot Vinaigrette from the March 2013 Cooking Light--delicious, we give it a 4.

No wine, as we were traveling.