New recipe, December 31, 2014

We are a couple days into our 5th year of a new recipe a day! Today's is lunch--a Five Herb Frittata with Prosciutto and Parmesan  from the January 2015 Food and Wine. We used truffled pecorino--nice added touch! The recipe has good flavors, but 1/2 tsp salt is way too much--cut it in half! Because of the salt, we give it a 3. Would be least a 4 with less salt.

New recipe, December 30, 2014

Grilled Chicken Pitas with Sesame Drizzle from the January/February 2015 Cooking Light. We used arugula instead of lettuce, and naan instead of pita. Still tasty--it gets a 5.

No wine tonight.

New recipe, December 29, 2014

Roasted and Charred Broccoli with Peanuts from the January 2015 Bon Appetít. Served with naan. Simple but full of great flavor, we give this a 5

Wine: Oak Grove Sauvignon Blanc 2010 Reserve

New recipes, December 28, 2014

Roasted Citrus and Avocado Salad from the January 2015 Bon Appetít. Served with Lemony Roast Chicken (sorry I can't find a link) from the January 2015 Food and Wine. The salad recipe says you can use regular or Meyer lemon. We would definitely use a Meyer lemon--the regular lemon was quite tart. As we made it, we give it a 3. The chicken is tasty, thanks in no small part to the chicken fat. We give it a 4

Wine: Flowers Sonoma Coast Chardonnay 2010

New recipes, December 27, 2014

Both from the January 2015 Food and Wine: Brussels Sprouts with Sausage and Cumin, and Toasted Cauliflower and Grapes. Both excellent, both get a 5.
Wine: Villamedoro Montepulciano d'Abruzzo 2008

New recipe, December 26, 2014

Casa Santo Domingo cocktail from the January 2015 Food and Wine--very tasty! We give this a 4

New recipe, December 25, 2014

Sweet Potato and Caramelized Onion Hash with Baked Eggs from Epicurious.com. We give this a 3--a little sweet overall.

New recipe, December 24, 2014

Hearty Chicken Soup from the December 2014 Cooking Light. This is a delicious soup--we give it a 4.

New recipe, December 23, 2014

Our contribution to the Clark Family Christmas--Black Eyed Pea Bacon and Pickled Okra Bruschetta from the December 2014 Cooking Light. Southern, and tasty! We give these a 4.

New recipe, December 22, 2014

Weeknight Porchetta from the January 2015 Bon Appetít. Served with Cacio e Pepe style Braised Kale from the December 2014 Food and Wine. We give both a 5!

New recipe, December 21, 2014

Breakfast Amaranth with Walnuts and Honey from Epicurious.com. This is a filling, tasty breakfast! We give it a 4.

New recipe, December 20, 2014

Beets with Goat Cheese, Nigella Seeds and Pistachios from the January 2015 Bon Appetít. This is delicious--might use a little less goat cheese, as it was quite rich. It gets a 4. Served with leftover Smoky Cabbage Soup.

New recipe, December 19, 2014

Pork Chops with Carrots and Toasted Buckwheat from the January 2015 Bon Appetít. Very good flavors--we give it a 4.

Wine: Tablas Creek 2007 Esprit de Beaucastel

New recipe, December 18, 2014

Brothy Poached Chicken with Mushrooms and Fresh Chile, from the January 2015 Bon Appetít. This is simple and very tasty! And healthy! A definite 4.

Wine: Dry Creek Dry Chenin Blanc 2012

New recipe, December 17, 2014

Smoky Cabbage Soup from the December 2014 Cooking Light. This is quick, easy, and flavorful (I did add some smoked paprika to bring out the smokiness. We give it a 4

Wine: Banyan Monterey County Geeürztraminer 2013

New recipe, December 16, 2014

Golden Beet Soup with Toasted Grains, from the December 2014 Cooking Light. You have to enjoy the flavor of beets (which we do!). We give this a 4.

Served with pan seared sausage and naan.

Wine: Von der Leyen Riesling 2012

New recipe, December 15, 2014

The Honey Highball, from the Spring 44 Honey Vodka website. Nice flavors--we give it a 4.

New recipe, December 14, 2014

The new dish is the Salad with Pistachio Goat Cheese from Cooking Light. Very good--we give it a 4. Served with a reprise of the Lamb Stir Fry with Pomegranate and Yogurt from the March 2014 Bon Appetít. I only sautéed the lamb for 2 minutes, and it came out much better than the first time. Cooked this way, we give it a 5!

Wine: Black Diamond Russian River Pinot Noir 2009

New recipe, December 13, 2014

Pulled Pork Sandwiches with Sriracha BBQ Sauce, from the December 2014 Cooking Light. We loved this--it is spicy, so if you are not fond of spicy foods, dial back the Sriracha. It was perfect for us--we give it a 4. Served with a mixed green salad.

Wine: Mouton Noir Love Drunk Rosé 2013

New recipe, December 12, 2014

The Oliveto. This is a cocktail with olive oil (!) from the December 2014 Hemispheres, the United Airlines magazine. And it is pretty good! We give it a 4.

New recipe, December 11, 2014

Pork Cutlets with Butternut Squash Apple and Cranberry Sauté from the November 2014 Cooking Light. Nice flavor combination, and very easy! We give this a 4.

Wine: Chateau de Ségriès Cuvée Réservée Lirac 2010

New recipe, December 10, 2014

Blue Devil cocktail, from Mr. Boston Official Bartender's Guide. Very tart. We give it a 3

New recipe, December 9, 2014

The Divine 44, a Spring 44 Honey Vodka cocktail from their website. A four

New recipe, December 8, 2014

The Blarney Stone cocktail, from Mr. Boston's Official Bartender's Guide. Very nice--we give it a 4

New recipe, December 7, 2015

New recipe, December 6, 2014

Steamed Bacon Buns with Hoisin from an advertisement in the December 2014 Food and Wine. This captures the essential flavors of steamed pork buns, but much simpler--it uses packaged biscuits! We give this a 5!

New recipe, December 5, 2014

Lemon Parsley Pasta from the October 2014 Cooking Light. Simple and tasty, we give this a 4. Served with pan fried tilapia with dill.

Wine: Franclieu Récolte 2011 Macon Charnay

New recipe, December 4, 2014

The Continental Cocktail (sorry no link available), from the Mr. Boston Official Bartender's Guide. We give this a 3. A bit medicinal tasting.

New recipe, December 3, 2014

The Deep Sea Cocktail, from the Mr. Boston Official Bartenders Guide. A 3. With gin vermouth absinthe and a dash of orange bitters, it sounded more interesting than it really was.

New recipe, December 2, 2014

Kale and Almond Brussels Sprout Salad from the October 2014 Cooking Light. Very good-it gets a 4! Served with leftover Lamb and Apricot Tagine with Almond Couscous.

Wine: La Cartuja Priorat 2007--fabulous wine!

New recipe, December 1, 2014

Lentil and Smoky Eggplant Stew from the December 2014 Food and Wine. Be sure to add all the toppings! We give this a hearty 4.

Wine: Black Diamond Russian River Valley Pinot Noir 2009. An excellent wine and an excellent match.