New recipes, December 21, 2013

Roast Chicken with Walnut Pesto from the December 2013 Food and Wine. We used game hens. Both the birds and the pesto were good, we didn't really see the benefit of combining them. We give this a 3.
Served with an off the cuff salad--arugula dressed with walnut oil, white wine vinegar and Viandox, with perfect pears, toasted walnuts. This was great--we give it a 5.

Wine: Brophy Clark Santa Barbara Pinot Noir 2009