New recipe, May 31, 2013

Chicken Arugula and Radish Pizza from the June 2013 Cooking Light. Very nice, and super fast. We give it a 4!

Wine: Al Verdi Sangiovese 2008--nice, getting a bit oxidized

New recipe, May 30, 2013

Vietnamese Pork Chops from the June 2013 Bon Appétit. Wonderful flavors--this gets s 4! Served with an arugula salad and rice.

Wine: The Velvet Devil Merlot 2010

New recipe, May 29, 2013

Between travel and meetings, tonight's new recipe is the Fizzy Old Fashioned, from the May 2013 Cooking Light. Nice enough, it gets a 3.

New recipe, May 28, 2013

Perfectly Peppery Pasta from the June 2013 Cooking Light. The arugula came from our garden, what could be better? This gets a 5!

No wine, enjoyed a Leffe Blonde with it!

New recipe, May 27, 2013

The new recipe is Grilled Chicken Thighs with Cucumber Mint Salad from the June 2012 Eating Well--nice, it gets a 3. The Whole Roasted Cauliflower with Whipped Goat Cheese from the May 2013 Bon Appétit still gets a 5!

Wine: Flowers Sonoma Coast Chardonnay 2010

New recipe, May 26, 2013

Beef Burgers with Sweet-n-Smoky Ketchup and Creamy Cucumber and Grilled Potato Salad, from the June 2013 Food and Wine. The potato salad gets a 3, but the burger (really the ketchup) gets a 5!

Wine: Oak Grove Petite Sirah 2009 Reserve

New recipe, May 25, 2013

Today's recipe is a cocktail, as we enjoyed dinner with Kristin and Mark Lodmill. The cocktail was Marfa Light, from Cowboy Cocktails by Grady Spears and Brigit L Burns. It's nice, not spectacular-we give it a 3.

New recipe, May 24, 2013

Grilled Vidalia Onion Salad, from the June 2013 Cooking Light, served with the Green Curry Pork Tenderloin from the May 2013 Bon Appetit. The pork still gets a 5, and the onions get a 4.

Wine: Kosta Browne 2011 One Sixteen Russian River Valley Chardonnay

New recipe, May 23, 2013

Steak Salad with Herbs from the June 2013 Bon Appétit--a delightful palate of flavors (with steak and eggplant perfectly grilled by Carl!), we give this a 4.

Wine: Poggiotondo Chianti Superiore 2009

New recipe, May 22, 2013

We had a nice top sirloin with alder smoked salt. The new recipes are Pot Roasted Artichokes from the May 2013 Bon Appétit, and Mango Salad from the January 2002 Gourmet. The artichokes are awesome, they get a 5. The mango salad gets a 4.

Wine: Forgeron 2009 Cabernet Sauvignon--great with the meat and mango salad, predictably does not play well the the artichokes!

New recipes, May 21, 2013

From the June 2013 Bon Appétit: Ricotta Omelets with Cherry Tomato Vinaigrette. Served with sliced bell peppers with Shallot Yogurt. We give the omelette and vinaigrette both 4s. The yogurt is a much healthier kind of onion dip, and it gets a 3.

Wine: Schloss Gobelsburg Kamptal Reserve Riesling Tradition 2010. At last we've found a genuine dry Riesling here! This is wonderful!

New recipes, May 20, 2013

Both from the June 2013 Bon Appétit:
Spaghetti with Parsley Pesto, pleasant flavors, which we give a 3. Accompanied by the Strawberry Almond and Pea Salad. A little less expected and traditional, with great flavors. We give this a 4.

Wine: Domaine de Vaugondy Vouvrsy Sec 2010

New recipe, May 19, 2013

The new recipe is the Whole Roasted Cauliflower with Whipped Goat Cheese, from the May 2013 Bon Appétit. Fabulous flavors, we give this a 5! Served with Green Curry Pork Tenderloin, from the same issue, which gets a 5 again.

Wine: Domaine de la Chauvinière Muscadet Sèvre et Maine 2011

New recipe, May 18, 2013

We attended the annual CPMG Celebration this evening, so the new recipe is a cocktail--Sitting on the Porch, from Cowboy Cocktails by Grady Spears and Brigit L Binns. This is a very tasty sweet cocktail--it definitely earns its name, and it is so easy to sip! We give this a 5--remember that means we can't wait to make it again. So we had another!

New recipe, May 17, 2013

We attended Project Angelheart's Art for Life fundraiser, to we had a new cocktail this evening.

Goldminer's Cocktail, from Cowboy Cocktails by Grady Spears and Brigit L Binns. This has too much vermouth for us--we give it a 2.

New recipe, May 16, 2013

Chicken Salad with Tahini Yogurt Dressing from the June 2013 Food and Wine. Not your average chicken salad! Great flavors, we give it a 4. Served with basmati rice.

Wine: Flowers Sonoma Coast Chardonnay 2010

New recipe, May 15, 2013

Seared Scallop Salad with Prosciutto Crisps from the June 2013 Cooking Light. Served with couscous. Who doesn't love a perfectly seared scallop? With the salad, we give this a 4.

Wine: Chateau La Rame Bordeaux 2010

New recipe, May 14, 2013

Green Curry Pork Tenderloin from the May 2013 Bon Appétit! We loved it-it gets a 5! Served with a Thai cucumber salad.

Wine: Cantele Negroamaro Rosato 2010

New recipe, May 13, 2013

Spicy Grilled Shrimp with Quinoa Salad from the June 2013 Cooking Light. This is delightful-we give it a 5. And while the shrimp is a nice addition, the salad was great by itself, do it is a great vegetarian dish. Yum!

Wine: Antis Torrontés 2010

New recipes, May 12, 2012

Happy Mothers Day to all the wonderful mothers in our lives, especially our own, Ann and Virginia!

Tonight's recipes are from the June 2013 Cooking Light: Honey Lime Chicken Kebabs with Mango Slices, and Baby Potatoes with Tomato Corn Sauté. Both are quite nice and get a 4.

Wine: Evolucio Tokay Furmint 2011

New recipe, May 11, 2012

Pasta Salad with Melon Mint and Parmesan Cheese from the May 2013 Cooking Light. Nice flavors, not as nuanced as some of our recent recipes, this gets a 3.

Wine: Chateau Peyruchet Bordeaux 2007

New recipes, May 10, 2013

Grilled Chicken with Tomato Avocado Salad from the June 2013 Cooking Light, and Grilled Watermelon Salad from the July 2011 Bon Appétit. We can imagine these would both be 5s with mid summer garden tomatoes and watermelon. The veggies now are not quite at their peak, so these both get a 4, but we'll try them again later!

Wine: Giovello Pinot Grigio 2009

New recipe, May 9, 2013

Asparagus Salad with Poached Eggs and Tapenade Toasts from the June 2013 Cooking Light. What a lovely surprise! The asparagus has an orange vinaigrette, and the tapenade is really livened up by the use of some orange juice and fennel. We love this--it gets a 5!

Wine: Fire Road Marlborough Sauvignon Blanc 2012--nice match!

New recipe, May 8, 2013

Spring Sautéed Greens with Bacon and Mustard Seeds from the June 2013 Food and Wine. If you like bitter greens, you'll like this (we used all mustard greens)--it gets a 4. To make it vegetarian, skip the bacon and add 1/2 to 1 tsp smoked paprika.

Served with tamales and mole (strictly what was in the freezer!).

Wine: Vin de Tabula Rasa 2009

New recipe, May 7, 2013

Shrimp Tacos with Tomatillo Salsa from the June 2013 Food and Wine. In the absence of tomatillos, we substituted the Roasted Tomato and Arbol Chile Salsa from the same issue. The lime dressed celery makes this dish.
This was excellent, we give this a 5!

No wine, we enjoyed a Maudite with this meal.

New recipes, May 6, 2013

We started the day with a new breakfast--Strawberry and Blue Cheese Bruschetta from the June 2013 Eating Well. Fabulous, we give this a 5!

Dinner was Cheesy Penne with Broccoli from the March 2013 Cooking Light. We give this a 3.

No wine, enjoyed a Duvel with dinner

New recipes, May 5, 2013

Scallop and Pepper Tacos (sorry, no link), from the June 2013 Eating Well, served with Cilantro Slaw from the June 2006 Bon Appétit. We give the tacos a 3, and the slaw a 4.

Wine: Paco & Lola Rias Baixas Albariño 2010

New recipe, May 4, 2013

Mustard Crusted Pork Loin (we used tenderloin) with Farro and Carrot Salad from the April 2013 Bon Appétit. Delicious, we give this a 4.

Wine: Droin Chablis 2010--great match!

New recipe, May 3, 2013

Herb Crusted Chicken with Fresh Strawberry Relish (sorry no link available) from the June 2013 Eating Well. Delicious, it gets a 4!

New recipe, May 2, 2013

Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl from the March 2013 Cooking Light. Great flavors, easy to make--we give this a 4.

No wine, as we were headed to the incredibly funny production of God of Carnage at the Curious Theater.

New recipes, May 1, 2013

May Day in Colorado brought a new snow storm.  Go figure!  Tonight's new recipes were the Blood Orange Aperitif, from the Denver Post (it whetted my appetite!) and Cider and Sage Pork from the December 2011 Cooking Light, served with steamed snap peas.  We give the aperitif a 3 (a bit sweet for us), and the pork a 5--wonderful stuff!

Wine: Black Diamond Pinot Noir 2009