New recipe, March 31, 2013

The new recipe tonight is the Potato Salad with Asparagus and Olives from the April 2013 Bon Appetit.  This seems to simple, yet has a wonderful depth and smokiness you might not expect from it.  We give this a 5.  Served with more of the Orange and Mint Stuffed Lamb with Sweet and Sour Cabbage, from the Denver Post.

Wine: Terredora DePaolo Aglianico 2010, a great match

New recipes, March 30, 2013

First, it just has to be said, we had a fabulous day of spring skiing!

The new recipes were Orange and Mint Stuffed Lamb with Sweet and Sour Cabbage, from the Denver Post, served with Grilled Asparagus with Harissa from the April 2013 Bon Appetit, and sliced Watermelon Radishes, just because they are so beautiful.  We give both of these 4s--very tasty!

And our friend Pat McKeon was up with us, on the eve of his birthday, so we finished with Molten Chocolate Cake with Caramel Filling.  Still a 5!

That is edible gold on the cake.  Because it is spectacular.

Wine: Joseph Drouhin Chorey Les Beaune 2010 Burgundy

New recipe, March 29, 2013

We had leftover Lamb Roast with Mustard Sauce, from the April 2013 Food and Wine. The new recipe was the Asparagus and Red Quinoa Salad from the April 2013 Bon Appetit.  This was very tasty, and oh so springy!  We give it  4.

No wine, as we were travelling.  

New recipe, March 28, 2013

Carl was away, and Mark got home late enough that dinner was all (tasty) leftovers.  So the new recipe is the Vesper Martini, from Gary Regan's The Joy of Mixology.  Pretty good!  I give it a 4.

New recipe, March 27, 2013

Chipotle Seasoned Pot Roast with Mexican Vegetables from Rick Bayless' Mexican Kitchen. We did this in a slow cooker, and we give it a 3 overall.

Wine: Vila Bonarda Reserva 2009

New recipe, March 26, 3013

Happy birthday Carl! The new recipe is a celebratory cocktail, the Boulevardier from the March 2013 Bon Appétit. We give it a 4.

For dinner we had a wonderful goulash made by Dwight Davidson for Carl's birthday. Carl also made (on his birthday!) Roasted Brussels Sprouts with Toasted Pecans and Avocado, from the March 2013 Food and Wine. Still gets a 4!

Wine: Bleasdale The Broadside 2008

New recipe, March 25, 2013

Fennel Risotto with Crispy Lamb Sausage from the April 2013 Food and Wine. Great flavors, this gets a 4. Served with leftover Spring Panzanella.

Wine: Exem Bordeaux 2010

New recipe, March 24, 2013

Our friends Paulanne and Diane joined us for dinner. They brought a lively canapé of smoked salmon and host cheese on cucumber, and a truffled pecorino. We didn't make these, but they get s 5! Served with Pascal Doquet 1er Cru Rose Champagne.

The second course was the Spring Panzanella with Asparagus from the April 2012 Food and Wine. Shows off the beautiful watermelon radishes, and still gets a 5! Served with Benziger North Coast Sauvignon Blanc 2011.

The new dish is the Lamb Roast with Mustard Sauce, from the April 2013 Food and Wine. The filling, made from ground lamb and fennel with spices, makes this dish a 5! Served with a spectacular match, the Labastide Dauzac Margaux 2005 (thank you Anne Trégloze!).

Dessert was the wonderful Molten Chocolate Cake with Caramel Filling from the September 2008 Food and Wine.  5 before, still a 5!
Served with KWV Tawny Port, a great match.

New recipe, March 23, 2013

From Rick Bayless' Mexican Kitchen, Tinga de Pollo y Papas (Smoky Shredded Chicken and Potatoes with Roasted Tomatoes). This is pretty easy but has amazing flavors--we give it a 5--you must make it (and you get to pick how spicy by deciding how many chipotles to add). Perfect for our snowy day. Served with a green salad with watermelon radishes. As you can see in the background, these have a green skin and a beautiful blush pink center, and a sweetness most radishes don't have. I've only found these in the spring at the Whole Foods on Cherry Creek--a rare treat!

Wine: Joseph Drouhin Chorey les Beaune 2010. Who'd have thunk a Burgundy would be a good match to Mexican? But the fruitiness and earthiness are great with this dish, and the tannins are quite mild, do it works well.

New recipe, March 22, 2013

Another from the April 2013 Cooking Light, Tuna Salad Niçoise with Goat Cheese Crostini. Our tuna was beautiful, but turned out to be a bit fishier in flavor than we would expect. But this is such a classic salad with wonderful flavors! We give it a 4.

Wine: Flowers Sonoma Coast Chardonnay 2010. Fabulous wine, works very nicely with this salad.

New recipes, March 21, 2013

Three from the April 2013 Cooking Light, all get a 4. The Manhattan Glazed Chicken really does capture the flavors of the cocktail! The Glazed Baby Carrots are very nice, with a good balance between the vinegar and sugar in the glaze. The Quick Chive Mashed Potatoes have great flavors, but we found that the frozen mashed potatoes, while a great time saver, are too salty for us.

Wine: Loosen Brothers Sparkling Riesling, a nice match!

New recipes, March 20, 2013

Carl made 3 new dishes, a delightful surprise for me after a trip to California! All from the April 2013 Cooking Light:
Chicken Cutlets with Tarragon Mushroom Sauce (we give this a 4), Quinoa with Toasted Pine Nuts (fabulous, we give it a 5!), and Snap Pea and Radish Sauté (yum, it gets a 4). Overall, a delightful meal!

Wine: Black Diamond Russian River Valley Pinot Noir 2009, excellent, especially with the mushrooms in the chicken, and with the quinoa.

New recipe, March 19, 2013

Black Pepper Caramel Shrimp from the May 2013 Cooking Light. Delicious, it gets a 5!

Wine: Evolucio Tokaj Furmint 2011

New recipe, March 18, 2013

With Mark on the road, the new recipe is the Jockey Club #2, from the Joy of Mixology by Gary Regan. Great stuff, it gets a 5!

New recipes, March 17, 2013

I'm afraid these had nothing to do with St Patrick! Citrusy Chicken Tenders, from the April 2013 Food and Wine (we oven fried instead of deep frying--still working on getting the crispiness), and Rocco DiSpirito's Panzanella (no link available) from Eat This Now: Italian. Both also tasty, and we have them both a 4.

Wine: Flowers Chardonnay 2010

New recipes, March 16, 2013

Pork Tenderloin Marinated in Amber Ale, from the April 2013 Food and Wine, and Italian Beet and Gorgonzola Salad (sorry, no link available)from Rocco DiSpirito's Eat This Now: Italian. Both delicious, both get a 4.

Wine: Gérard Bettrand Minervois 2008

New recipe, March 15, 2013

We had a repeat of the Orange Scented Pot Roast from the April 2013 Eating Well. The new recipe, which we give a 4, was Vegetable Ribbons from Epicurious.

No wine--we were traveling.

New recipe, March 14, 2013

Orange Scented Pot Roast from the April 2013 Eating Well. Delicious! We give it a 4.

New recipe, March 13, 2013

Chicken Pho, from the April 2013 Eating Well. Very nice, definite pho flavors. We wonder if it would be even better with beef. But it is a slow cooker meal, so astonishingly easy! We give it a 5.

Wine: Damilano Barolo 2004. This might seem improbable, but it is a good match

New recipe, March 12, 2013

We had a new cocktail--but I can't tell you what it was! I forgot to post it, and now I am having trouble remembering what it was.  The Forgotten Cocktail, poor thing!

New recipe, March 11, 2013

Pinto Bean Stew with Jalapeño Corn Dumplings from the April 2013 Eating Well. Don't forget the radishes and cilantro--they really make this dish! We give this a 4.

Wine: Chateau de Segries Lirac 2007--Grenache and Syrah, perfect for this meal!

New recipe, March 10, 2013

Negroni Chicken with Braised Blood Oranges, from the January 2011 Bon Appétit. Great layering of flavors, we loved this and give it a 5! We used a combination of boneless skinless breasts and thighs, but otherwise made it as written. Make this!! Served with a mixed salad.

Wine: Droin Chablis 2010

New recipe, March 9, 2013

Pork Chops with Cherry Couscous, from the July 2011 Cooking Light. Served with a mixed green and bell pepper salad. We give this a 4.

Wine: Bleasdale The Broadside Langhorne Creek 2008--perfect with this meal

New recipes, March 8, 2013

Honey Orange Pork Tenderloin, with Steamed and Sautéed Brussels Sprouts, from the December 2012 Cooking Light. This was a great combination--we give these a 4.

Wine: Random Pinot Noir 2006

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.