New recipe, December 31, 2012

We had a great dinner out with Mark's family, so our new recipe was the Blue Steel Cocktail, from the January 2013 Food and Wine. We give it a 4-a fun tiki bar type drink.

New recipe, December 30, 2012

Italian Wedding Soup, from the February 2012 Food and Wine. This is amazing--great ingredients, added at the perfect moment, virtually no spices, and still delicious! We give it a 5!!

Wine: Tenuta Sant' Antonio Nanfrè Valpolicella 2008

New recipes, December 29, 2012

José Andrés' Roast Chicken Thighs with Lentil Stew, from the February 2012 Food and Wine. Wonderful! We give it a 4. Served with a Fattoush Salad freely adapted from a bunch of recipes--the dressing had not only lemon juice, garlic, salt and olive oil, bit also some honey and balsamic vinegar--also a 4.

Wine: Chateau Ste Michelle Merlot Columbia Valley 2009

New recipe, December 28, 2012

Emeril Lagasse's Pasta with Roasted Squash, Sausage and Pecans, from the February 2012 Food and Wine. Lovely--we give it a 4!

Wine: Garnacha de Fuego Old Wines 2009

New recipe, December 27, 2012

Toasted Farro and Scallions with Cauliflower and Egg from the January 2013 Food and Wine. Delicious! This gets a 4.

New recipe, December 26, 2012

Carl was traveling, so we had a cocktail as the new recipe--the VPB Daiquiri, from the folks that make St Germain. It is nice--we give it a 3.

New recipe, December 25, 2012

My contribution to Christmas Dinner, from the December 2012 United Airlines Hemisphere's Magazine -- Whipped Ricotta and Pear Crostini. This was a lot of fun--we give it a 5!!

New recipe, December 24, 2012

From the February 2012 Food and Wine: Cellared Vegetable Salad--my contribution to the delicious prime rib dinner at the Ver Steegs. We liked this--it gets a 4.

New recipe, December 23, 2012

From the January 2013 Food and Wine, Stir Fried Noodles with Roast Pork--gets a 4.

No wine, but enjoyed a Petrus Winter #9 Ale

New recipes, December 22, 2012

From the January 2013 Food and Wine, our appetizer--7 Minute Salmon Caviar Sushi Bites--and the main dish, Asian Brined Pork Loin. The appetizer gets a 4, the pork gets a 3--nice flavors, but fairly dry, to my surprise. The salad was the Tomato, Red Onion and Yellow Pepper Salad with Yogurt Dressing, from Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid. This also gets a 3.

Wine: Siciliana Nero d'Avola 2011

New recipes, December 21, 2012

Happy Solstice!

We had to take a hiatus from cooking while we were in India--after more than 23 months with at least one new recipe a day. We did at least eat something new every day. We left India just after midnight on 12/21, and here we are nearly 36 hours later, still on 12/21--if this is the end of the world, we decided to make it a long day!

A bit jet-lagged, but 2 new recipes, from the January 2013 Food and Wine: Bitter Greens Salad with Melted Cheese, and Asian Sloppy Joe Sliders. We give the sliders a 5 (we used about half the hoisin the recipe called for). The salad gets a 4, and they were not a great match.

Wine: Paco & Lola Albariño Rías Baixas 2010.

New recipe, December 8, 2012

We has a party to attend, and brought the Two Potato Gratin from the December 2012 Cooking Light. Delicious, and way less calories than a traditional gratin. We give it a 4.

New recipe, December 7, 2013

From Prevention Magazine: Chicken Stew Provençal, served with an Arugula Salad. We enjoyed this--we give it a 3.

Wine: Richesse Domaine de Garrou 2002

New recipe, December 6, 2012

We went to see a very funny play at the Denver Center for the Performing Arts, "When We Are Married," so the new recipe is a cocktail: the Blue Eyed Blond, from Gary Regan's The Joy of Mixology. This is in the sweet drink category, and fun. We give it a 3.

New recipe, December 5, 2013

We screwed up and forgot to take a photo--pity, the sliced roasted baby beets from our garden were beautiful! The new recipe was Honey Orange Pork Tenderloin from the December 2012 Cooking Light--very nice, has a nice savory balance--we give it a 4, same for the lovely sliced roasted beets with a tiny drizzle of apple cider vinegar.

Wine: Guy Drew Russell Vineyards Riesling 2010

Sent from my iPhone.

We are cooking something new every day for a year! denverlifewithcarlandmark.blogspot.com

New recipe, December 4, 2012

Rocco DiSpirito's Polenta from Now Eat This! Italian, served with a chicken breast with more of Mario Batali's Basic Tomato Sauce. The polenta is very tasty--gets a 4!

New recipes, December 3, 2012

Pan seared sirloin, with 2 new recipes from Rocco Dispirito's Eat This Now Italian: Radicchio with Balsamic Vinegar, and Peas and Pancetta (for which I had to leave out the mint, as ours was brown!). We give the radicchio a 4 (simple and wonderful), and the peas get a 3 (want to try it with the mint)

Wine: Rivetto Nebbiolo d'Alba 2005--a lovely match!

New recipe, December 2, 2012

The new recipe is Mario Batali's Basic Tomato Sauce, from Molto Italiano. We added browned ground turkey to the sauce, and served it over Fettucine. We had it with left over Roasted Turnips and Butternut Squash with Five Spice. We give the sauce a 3.

Wine: Villa Medoro Montepulciano d'Abruzzo 2008

New recipes, December 1, 2012

From the December 2012 Eating Well: Lamb Chops with Peas and Mint, and Roasted Turnips and Butternut Squash with Five Spice Glaze. Both were quite nice, they get 4s.

Wine: Vigneron Réunis À F. Côtes du Rhône 2009--nice match!