New recipe, November 30, 2014

Lamb and Apricot Tagine with Almond Couscous from the December 2014 Food and Wine. Delicious - we give it a 4.

Wine: Louis Jadot Beaujolais Villages 2011

New recipes, November 29, 2014

Chicken with Citrus Sauce, and Coriander Carrots, both from the December 2014 Cooking Light. We liked them both but we do think they benefit from a little more salt. They get 4s.

Wine: Fire Road Marlborough Sauvignon Blanc 2012

New recipe, November 28, 2014

We did a riff on Roasted Turkey with Avocado Bacon Balsamic Onion Marmalade and Mayonnaise, from Tastebook.com. We used leftover turkey from Thanksgiving, and crescent rolls instead of ciabatta. Nice combination of flavors - we give it a 3 - I was a bit heavy handed with the bacon. Served with a green salad.

Wine: E Guigal Côtes du Rhône 2010

New recipe, November 27, 2014

Our contribution to Thanksgiving, Spatchcocked Turkey with Anise and Orange from the November 2014 Bon Appetit. Spatchcocking is removing the spine and then flattening the bird. It cooks much faster and more evenly (90 minutes for a 17 pounder!). We liked this - it gets a 5 - flavorful and moist.

Served with all the other goodies: mashed potato, green bean casserole, dressing, sweet potato casserole, cranberry salsa, rolls, and pumpkin and pecan pies.

Wine: E Guigal Côtes du Rhône 2010

New recipe, November 26, 2014

Cranberry Rum Punch, from the November 2014 Bon Appetit. This was a nice cocktail, and easy to make for our pre-Thanksgiving family gathering. We give it a 4.

New recipe, November 25, 2014

Sautéed Chanterelles from by times.com. Great flavors, it gets a 4.
Served with leftover Northwoods Roasted Chicken and Dilly Beans.

Wine: Huia Marlborough Dry Riesling 2010

New recipe, November 24, 2014

Barley and Butternut Risotto, from the October 2014 Cooking Light. This is tasty. The sage is a nice touch--we give it a 3.

Served with a spinach and pomegranate salad.

Wine: Francis Coppola Emerald Label Pinot Grigio 2010--an ok match

New recipe, November 23, 2014

Red Cooked Chicken with Potatoes and Eggs from the December 2014 Food and Wine. Delicious! Carl likes the traditional pieces of chicken. Mark thinks this would also be excellent with boneless chicken pieces and more potatoes and carrots. The broth is great. We give this a 4.

Wine: Black Diamond Russian River Valley Pinot Noir 2009

New recipe, November 22, 2014

Kale with Pomegranate Dressing and Ricotta Salata from the November 2014 Bon Appetit. We used feta, as ricotta salata is hard to find. This was our contribution to dinner at the Nobles (you can see Scott's excellent posole too). We give it a 4.

New recipe, November 21, 2014

Northwoods Roasted Chicken with Dilly Beans. This came to Mark from Epic with a selection of Penzeys spices. It was very tasty--we give it a 4.

Here is the recipe:

Ingredients:
1 roasting chicken, 4-5 lb
6T Penzey's Northwoods Blend Seasoning
4T extra virgin olive oil
1 lb green beans, stemmed
2 quarts water, salted
2 T salted butter, softened
2 T chopped fresh dill
fresh ground pepper for the beans

Method:
1) the day before cooking, mix the olive oil with the Northwoods Seasoning Blend.  Coat the chicken with this mixture.  Place on a baking sheet lined with parchment paper, cover with plastic wrap, and return to the fridge.

2) Pre-heat the oven to 350 F.  When heated, place the chicken on a roasting rack in a roasting pan in the center of the oven.  Roast for abut 1 hour 45 mins, or until a meat thermometer placed in the thigh reads 170 F.  Remove from oven and allow the chicken to rest for 30 mins.

3) While the chicken rests, mix butter and dill together, set aside.  Bring water to a boil in a large sauce pan over high heat,  Once boiling, place beans in the water and add salt.  Blanch about 5 minutes.  Drain in a colander, place in serving bowl, and toss with dill butter.

4) Carve chicken in quarters and cut the thigh from the leg.  Place on serving platter and serve with the dilly beans.

Wine: Tabali Pinot Noir 2011 (thanks Mary!). A solid match

New recipe, November 20, 2014

Chickpea Rosemary Crepes with Pepper Relish from the October 2014 Cooking Light. Vegetarian, easy, with sophisticated flavors--we give this s 4.

Served with a spinach salad.

Wine: Wild Thing 2013 Rendezvous Rosé

New recipe, November 19, 2014

This slow cooker Chili con Carne from the December 2014 Cooking Light is a delight--we give it a 4.

Served with a spinach salad with a pomegranate vinaigrette.

Wine: Espiritu de Chile Carmenere 2007--an excellent match, and in great shape.

New recipe, November 17, 2014

Spicy Lamb Patties With Nutty Garlic Sauce from the November 2014 Bon Appetít. This has an excellent combination of flavors that work together beautifully. We give this a 5 (and it is quick and easy!).

Wine: Black Diamond Russian River Valley Pinot Noir 2009

New recipe, November 16, 2014

Celery Fennel and Apple Salad with Pecorino and Walnuts, from the December 2014 Food and Wine. We enjoyed this--we give it a 4.

Served with pan seared sirloin and sautéed chanterelles.

Wine: Amethyst Cabernet Sauvignon 2003

New recipe, November 15, 2014

The Adonis Cocktail, from the The Proof.  This is a sherry based cocktail. It was ok, we give it a 3.

New recipe, November 14, 2014

Today's new recipe is breakfast, Mexican Frittata from Food Network. We added a couple chopped chipotles and some chanterelles. It is very tasty--we give it a 4.

New recipes, November 13, 2014

From the December 2014 Food and Wine, The first new recipe is Blood Orange-Pine Nut Agrodolce, served over seared scallops. It is interesting, but we think the orange overwhelmed the other flavors. We give it a 3.

The second new recipe is Hasselbach Sweet Potatoes, from Cooking Light. The chipotle crema was a great add-we give this a 4.

New recipes, November 13, 2014

Merguez Spiced Colorado Lamb, and Grapefruit and Escarole Salad, both from the December 2014 Food and Wine. Both are delicious--we give the lamb a 5. The salad is great--toasted fennel seed and rosemary add so much to the dressing. We would use a bit less of the dressing. It also gets a 5.

Wine: Este de Bodegas Alto Almanzora 2007

New recipe, November 11, 2014

Beef and Farro Soup from the December 2014 Food and Wine. This is fabulous--we give it a 5!

Wine: Matteo Correggia Roero 2006--a marvelous wine.

New recipes, November 10, 2014

Lamb and Butternut Squash Stew, and Roasted Cauliflower, both from the October 2014 Cooking Light. We give the stew a 3, and the cauliflower a 4.

Wine: La Truffiere Côtes du Rhône 2005

New recipe, November 9, 2014

Roast Chicken and Pomegranate Farro Salad, from the November/December 2014 Eating Well. This is very tasty--we give it a 4.

New recipe, November 8, 2014

Apple and Bacon Pita Pizzas from the October 2014 Cooking Light. Simple, seems a little light on the cheese--we give it a 3. Served with a quick Asian cucumber pickle.

New recipe, November 7, 2014

Pecan and Blue Cheese Brussels Sprouts Salad, from the October 2014 Cooking Light. Very nice, we give it a 4. Served with left over Kale Feta and Olive Stuffed Leg of Lamb from the November/December 2014 Eating Well.

New recipe, November 6, 2014

Apple and Pistachio Brussels Sprouts Salad, from the October 2014 Cooking Light. This is delicious--we give it a 5! Served with a pan grilled New York Strip.

New recipe, November 5, 2014

The Little Princess cocktail, from Mr Boston Official Bartender Guide. Good, nothing special--we give it a 3.

New recipe, November 4, 2014

The Red Raider cocktail, which we give a 4. From the Mr. Boston Official Bartender's Guide

New recipe, November 3, 2014

Chard and Herbed Ricotta Galette from the November/December 2014 Eating Well. Wonderful flavors, we give this a 4--thinking the addition of some olives would bring it to a 5.

Wine: Chateau La Rame Bordeaux 2010--a very nice match

New recipes, November 2, 2014

Kale Feta and Olive Stuffed Leg of Lamb from the November/December 2014 Eating Well. Excellent flavors, we over cooked the lamb a bit, so we give it a 4. Server with Arugul Salad with Chanterelles Pears Parmesan and Cider Vinegar from the October 2002 Gourmet (rediscovered via Epicurious). It contrasts with the lamb in a good way, and is delicious! We give this a 5.

Wine: Terredora DiPaolo Aglianico 2010--great match with the lamb

New recipe, November 1, 2014

Lemongrass Pork and Spaghetti Squash Noodle Bowl with Peanut Sauce from the November/December Eating Well. Nice Asian flavors--the spaghetti squash is a nice stand in for noodles! We give it a 4.

Wine: a match that was even better than we expected--Champagne Jean Milan Symphorine Selection 2008 Blanc de Blanc Grand Cru Brut

New recipe, Halloween 2014

West African Beef Plantain and Kira Stew from the October 2014 Cooking Light. Really tasty, we give this a 4.

No wine, we enjoyed it with new Belgium Salted Chocolate Stout