We had delicious leftover Roast Beef Tenderloin with Horseradish Cream (still a 5). The new recipe is the Crispy Root Vegetable Latkes with Beet Purée from the December 2012 Cooking Light. Another lovely dish, gets a 4. Served with a green salad with pomegranate.
Wine: Barnard Griffin Cabernet Sauvignon 2008
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