New recipes, February 14, 2022

Two from the February 9, 2022 Denver Post: Individual Beef Wellingtons, and No Churn Olive Oil Ice Cream with Hot Fudge. The Wellingtons are delicious! The ice cream is quite good, but took me a bit of time to warm up to. It looks like vanilla ice cream but is salted and has the olive oil. When you combine it with the fudge sauce it is like a salted chocolate ice cream sundae—quite good after getting over my preconceptions. We give the beef a 5 and the ice cream a 4.

New recipe, February 13, 2022

Hot Chicken Salad from NYT Cooking. This is apparently a classic comfort food, though it is not familiar to either of us. It is basically a chicken salad that has been baked. We give it a 3.

New recipe, February 12, 2022

The Nuitcap cocktail from NYT Cooking. This was enjoyable, we give it a 3.

New recipe, February 11, 2022

The Bijou cocktail from NYT Cooking. This has an interesting blend of flavors which we enjoyed. It gets a 4.

New recipe, February 10, 2022

Cider Roasted Pork Loin with Pickled Apples and Chiles from NYT Cooking. Another flavorful dish! We give this a 4.

New recipe, February 9, 2022

Pears and Radishes with Gorgonzola and Nori from the February 2022 Bon Appetít. What olive oil, lemon juice and Gorgonzola do to pears is magical. This is simple and really good. We give it a 5. Served with a reprise of the Stuffed Pork Loin with Figs from NYT cooking, still yummy!

New recipe, February 8, 2022

Grilled Portobellos with Chile Sauce Sour Cream and Corn Nuts from NYT Cooking. You may know we are huge fans of Yotam Ottolenghi, who created this recipe. He is so creative! Leave it to him to raise Corn Nuts to haute cuisine! This has many layers of flavor and texture, and takes less than an hour. A total 5! Make this soon!