We had 6 courses.
The Amuse Bouche was Ricotta Stuffed Rigatoni with Spring Vegetables and Pesto Oil from Rick Tramonto's Amuse-Bouche. This is a lot of fun—we give it a 5!
This was followed by the Spicy Red Pepper and Eggplant Confit on crackers from Epicurious.com. Excellent—we give this a 5.
The wine with these courses was Le Grand Ballon Rose 2014
The next course is the salad, which was a reprise of the Spring Panzanella with Asparagus from the April 2012 Food and Wine. We still give this a 5.
Wine: Chateau Argadens Bordeauz 2012
The soup course was Curried Carrot Soup with Tarragon Oil from the March 2012 Food and Wine. Remains a favorite—we give it a 5!
Wine: Skyline 2013 Artisan White. This is 61% Riesling 39% Sauvignon Blanc, excellent match.
The main course is Leg of Lamb with Green Olives, Prunes and Roasted Shallots from Mario Batali's Molto Italiano. This is very tasty, it was very moist and tender, we give this a 4.
Wine: Schild Estate Barossa Valley Shriraz 2012
Dessert (not pictured) is the Buttermilk Panna Cotta from the November 2007 Non-Appetit. This was great, and we give it a 7.
Wine: Carod Freres Clairette de Dies—an excellent match.
Mark Groshek
Check out what we are eating today--one new recipe every day, for more than 4 years! http://denverlifewithcarlandmark.blogspot.com/
Posts
No comments:
Post a Comment