New recipes, March 31, 2012

We are in Tabernash with our friends Christine and Pat, and Kris and Tony. We are celebrating Pat's 50th birthday!
We had Roast Leg of Elk (we used Elk Sirloin) using a recipe from Food.com, Potato and Root Vegetable Mashers from the March 2012 Cooking Light (we skipped the potatoes and did more turnips and sweet potatoes), and the wonderful Spring Panzanella from the April 2012 Food and Wine. Thanks Pat and Chris for the elk! We give the elk a 3 (the sauce was a little overwhelming), and the mashers get a 3-they would have been great with rosemary. The Panzanella still gets a 5.
Dessert was a chocolate bread pudding with homemade dulce de leche thanks to Kris. Yum! If we had made this, we would definitely make it again!
Wine: Domenico Clerico 2005 Ciabot Mentin Ginestra Barolo--thanks Tony and Kris!

New recipe, March 30, 2012

Tonight's recipe was a riff on the Shrimp Corn and Red Pepper Salad Sandwiches from Epicurious. We basically deconstructed the sandwich, and left out the mayonnaise, which we did not miss. So we had a salad with toast on the side. We give it a 4!
No wine--traveling to Tabernash

New recipe, March 29, 2012

Rusty Nail from Epicurious. We had a play this evening, so didn't cook.
Very nice--we give it a 4

New recipe, March 28, 2012

Frisco Sour from Mr Boston Official Bartender's Guide. It is tart! We both had meetings, so no food recipe.
We give this a 3.

New recipe, March 27, 2012

Roasted Moroccan Spiced Grapes and Chicken from the April 2012 Cooking Light. Tasty! We give it a 4.
Wine: Terredora DiPaolo Aglianico 2008. I thought of this because of the olives, but it would have been a better choice for olives and a more acidic dish

New Recipe, March 26, 2012

Carl's birthday (though we have been celebrating for 3 days!!). From the April 2012 Cooking Light: Pasta Pork Bolognese (yum--we give it a 4), with a yummy repeat, Steamed Sugar Snap Peas (still a 4).
Wine: Casanova de Neri 2004 Brunello di Montalcino

New recipe, March 25, 2012

First day of cycling for us!
Today's new recipe is Duck and Wild Rice Salad (go to the recipe name in the index, and click on the page numbers to get the recipe), from Ruth Reichl's The Gourmet Cookbook. Great mix of flavors, we give it a 4.
Wine: LAN Crianza Rioja 2006--nice fit!

New recipes, March 24, 2012

We got to spend the day with Mark's nieces, Georgia and Julia Burns, doing a Top Chef type experience! We all had fun, the food was great, and a great meal was had by all (grandparents, Ann and Mike Groshek, and the rest of the Burns Family, parents Kenny and Mary, and brother Brett):

Appetizer: Scallops alla Caprese from Mario Batali's Italian Grill, rating always a 5!

Wine: Pére Sauvignon 2007 Sauvignon Blanc

Salad: Spring Panzanella with Asparagus, from the April 2012 Food and Wine.  Still a 5!

Wine: still the Pére Sauvignon, still as good match!

Pasta: Potato and Beet Gnocchi, from the March 2012 Cooking Light.  Rating 4.

Wine: liana Pinot Grigio 2009

Main Course: Beef Braciole Pinwheel Style, from Mario Batali's Italian Grill.  A 5!!

Wine: Bionzo, 2006 Barbera D'Asti Superiore--fantastic match!

Dessert: Triple Chocolate Mousse Cake from Martha Stewart, with Oreo Truffles.  Ratings 4. Thanks girls, for creating this?  A wonderful dessert, suitable for celebrating Carl's birthday!  Actually worked very well with the Bionzo wine!

New recipe March 23, 2012

From the April 2012 Cooking Light: Shrimp Vodka Pasta and a riff off the Creamed Spinach and Mushrooms (we eliminated all the dairy), both get 4s!

New recipes, March 22, 2012

Sesame Tuna with Edamame and Soba, and Napa Cabbage Slaw, both from the April 2012 Cooking Light. Both get 4s! Tasty, simple and quick!
Wine: Paco & Lola Albariño 2010

New recipe, March 21, 2012

From the April 2012 Cooking Light: the new part is the Cheddar Cheese Sauce, served over pan grilled flank steak on sourdough toast. Accompanied by sautéed snow peas, and a tomato basil salad.
The sauce is good--gets a 3--and really quick to make, which is very nice! Together it all makes a pleasant meal.
Wine: Gnaughty Vines Old Vine Zinfandel 2008

New recipes, March 20, 2012

Three wonderful new recipes from the April 2012 Cooking Light: Pan Grilled Flank Steak with Soy Mustard Sauce, Garlic Mashed Potatoes, and Garlicky Asparagus.
Ratings: potatoes were a 3; the asparagus is a 4 (but be careful about overcoming it). The steak is a solid 4.
Wine: Chateau de Bellevue 1998 Lussac St Emilion. One of the nice things about learning about and tasting wines is that we can recognize when a bottle has gone bad, but that is also the downside! With the uncorked bottle, this worked rather nicely!

New recipes, March 19, 2012

Blackened Chicken with Dirty Rice, and Steamed Sugar Snap Peas from the April 2012 Cooking Light.
We give them all 4s
Wine: Guy Drew 2010 Russell Vineyard Riesling

New recipes, March 18, 2012

Two fabulous recipes from the April 2012 Food and Wine: Spring Panzanella with Asparagus, and Vinegar Braised Chicken with Leeks and Peas.  We adapted a bit with both--used feta instead of ricotta salata in the panzanella, and used boneless skinless chicken thighs in the chicken, and nonfat greek yogurt instead of crème fraîche.  Both were 5s--we especially loved the panzanella, but they both are great!

Wine: M. Chapoutier Belleruche Côtes-du-Rhône 2007--worked beautifully with both dishes!

Mark and I are relaxing at Indian Peaks Lodge today. This is our place near Tabernash, Colorado. The weather is unseasonably warm. 51 degrees at the moment and windy. The snow is melting fast so we are not sure if the ski areas will stay open as long as they had planned. Off for a walk in our neighborhood.

New recipes, March 17, 2012

It may only be mid-March, but the ski conditions are like late spring.  We had a great day skiing, and I suspect the areas are not going to make it to closing day! It will take a lot of snow to get to late April, which is not in the forecast.  Ah well, this is when one's attention turns to the bike!

Since we had an Irish Ale in honor of St Patrick, we didn't go Irish with tonight's dinner. We had Shaking Beef, from the April 2012 Food and Wine, with Shanghai Bok Choy with Ginger, from Epicurious, and long grain brown rice.
We give the Bok Choy a 3. The beef gets a 4--our red onion was very hot, and with a milder onion this could have been a 5--it is very elegant.
Wine: Vinum Africum Cabernet Sauvignon 2004

New recipe, March 16, 2012

Grilled Chicken Breast, served with the Mushroom Sauce, from the April 2012 Cooking Light. We used shiitakes, quite tasty! The wine balances out the other flavors nicely--we give it a 4.
Served with roasted potatoes and a tomato green onion salad.
No wine--headed to Tabernash

New recipe, March 15, 2012

Butternut squash ravioli (from Costco) with Truffle Oil Black Pepper Parmesan sauce from Sally Griffiths Great Pasta Sauces. It's nice--we give it a 3.
Served with a tomato green onion basil salad.
No wine--we are headed to the theater.

New recipe, March 14, 2012

Asparagus Green Bean and Wasabi Salad (no recipe online) from John Gregory Smith's Mighty Spice. This was a bit underseasoned as written, so we give it a 3. Served with a Mâché and Tomato Salad, Beef Tenderloin with Mushrooms in a Port Wine Reduction (both done on the fly) and roti chapati.
Wine: Bookcliff Vineyards Cabernet Franc Reserve 2009 - delicious!

New recipes, March 13, 2012

From the January 2012 Food and Wine: Classic Chicken Teriyaki, and Farro Salad with Winter Fruit Pistachios and Ginger. Both are great, and work together nicely--we give them 4s
Wine: Garnacha de Fuego 2009--good match!

New recipe, March 12, 2012

From John Gregory Smith's Mighty Spice: Char Grilled Cilantro and Mint Chicken (sorry, I can't find the recipe online). Tasty! Gets a 4. Served with a repeat 5, the Jetalah Pineapple Cucumber and Chili Salad
Wine: Velvet Devil Merlot 2010

New recipes, March 11, 2012

Both from John Gregory Smith's Mighty Spice: Indian Chicken Pomegranate and Herb Salad (sorry, I can't find the recipe online), and Sri Lankan Fried Rice with Cashew Nuts and Egg. Both tasty--we give them 4s
Wine: Andrew Rich Vin de Tabula Rasa 2009. A lovely wine, but too tannic for this meal--I knew that was a risk, but how do you know if you don't try it?

New recipe, March 10, 2012

Kona Swizzle from the March 2012 Bon Appétit. It's a cocktail because we went to a Hush Concepts dinner this evening. Tasty drink! We give it a 4.

New Recipe, March 9, 2012

Scallops and Oyster Mushrooms with Soy Ginger Butter, from the October 2011 Bon Appétit--fabulous, we give it a 5! Served with a fresh heirloom tomato salad and roti chapati.
Wine: Paco& Lola Albariño Rias Baixas 2010

New recipe, March 8, 2012

Alaska Cocktail, from Mr Boston's Official Bartender's Guide. We had a wonderful dinner with Mark's friends from medical school, Jeremy Law, Ana Cajade Law, and Lynn Schnapp.  We give the cocktail a 3.  Dinner was priceless!

New recipe, March 7, 2012

We are going out to dinner with friends so the recipe is a cocktail-- the French Connection, which we found in Mr Boston Official Bartender's Guide. Very tasty--we give it a 4.

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, March 5, 2012

Our new dish tonight was inspired by Cecilia Chang's Shanghai Stir Fried Pork with Cabbage recipe, in the January 2012 Food and Wine. "Inspired" because we made a lot of substitutions--Shao Xing for dry sherry, baby bok choi for napa cabbage, fresh oyster mushrooms for dried shiitakes. Served with brown rice. We give it a 3, for our version!
Wine: The Formula Small Gully Robert's Shiraz, 2006

New recipe, March 4, 2012

Turkey and Pork Meatballs with Orecchiette Pasta and Spinach Almond Pesto, from Top Chef The Cookbook. We used mini farfalle, since we could not find orecchiette. Very tasty! We give it a 4!
Wine: Antis Torrontés 2010. Excellent match.

New recipe, March 3, 2012

Prosciutto and Cheese Pizza, from Top Chef The Cookbook. We used Mangalica ham instead of prosciutto. Served with an arugula and yellow pepper salad.
The pizza was nice, and we think the flavors could be jazzed up a bit. We give it a 3.
Wine: Al Verdi Sangiovese 2008. Good match.

New recipe, March 2, 2012

Fennel and Pancetta Sauce from Sally Griffiths' Great Pasta Sauces, served with bowtie pasta and grilled chicken. Tasty! We give it a 4.  Sorry, I could not find the recipe online.
No wine, we are headed to Tabernash

New recipe, March 1, 2012

We both had dinners to attend, so it is a cocktail--the Americano Cocktail from the Morton's Cookbook. The recipe link is a different site, but the recipe is the same.  It is a pleasant cocktail, so we give it a 3.