New recipe, December 31, 2016

Happy New Year! This is our. Ea recipe, the Midnight Sparkler Cocktsil from Epicurious. Odd color, ok flavor--we give it a 3.

New recipe, December 30, 2016

Shortcut Risotto with Brussels Sprouts from the December 2016 Cooking Light. This was surprisingly good--we give it a 4.

New recipe, December 29, 2016

Roasted Eggplant and Cauliflower Salad with Tahini Green Goddess Dressing from the Jsnuary 2017 Food and Wine. This is delicious and satisfying. We give it a 5!

New recipe, December 28, 2016

Garlicky Spaghetti with Mixed Greens, from the January 2017 Food and Wine. This is good, we give it a 3.

New recipe, December 27, 2016

Seared Scallops with Mint Peas and Bacon from Epicurious. This is very nice (what isn't with seated scallops?). We give this a 4.

New recipe, December 26, 2016

Chicken with Bell Pepper and Hominy Stir Fry, from the November-December 2016 Eating Well. Carl said it tastes like a fajita taco, but as a salad, which is true. Lots of nicely cooked vegetables, we give this a 4.

New recipe, December 25, 2016

Our contribution to the Clark Family Christmas dinner--Goat Cheese Queso Dip from the December 2016 Cooking Light. This is delicious, and with a healthy turn as it uses blended cannellini beans to substitute for some of the sour cream. The goat cheese gives it a great flavor. As suggested, we served it with veggie chips. Very nice, it gets a 5.

New recipe, December 24, 2016

Diner Style Western Omelette from Epicurious. These turned out to be huge, and taste just like the title. We give them a 4.

New recipe, December 23, 2016

Ricotta Yogurt Parfait from the November-December 2016 Eating Well. Simple, nice flavors. We give this a 4.

New recipe, December 22, 2016

Muffin Tin Quiche from the January-February 2017 Eating Well. Very enjoyable as well as fairly healthy, we give these a 4.

New recipe, Decembet 21, 2016

Happy Solstice! Our new recipe is Four Bean and Pumpkin Chili from the January-February 2017 Eating Well. Very nice! We give this a 4, be sure to add a bit more salt.

New recipe, December 20, 2016

Zappa all a Pavese (Bread Soup From Pavia) from Twelve Months of Monastery Soups by Brother Victor Antoine d'Avila-Latourette. Simple, very satisfying, we give this a 3.

New recipe, December 19, 2016

Buttermilk Sage Mashed Potatoes from the November-December 2016 Eating Well. Nice flavors, this gets a 4. Served with a New York strip, and a beet salad.

New recipe, December 16, 2016

The Ancient Mariner cocktail from serious eats.com. Nice flavors, it gets a 4.

New recipe, December 18, 2016

Lamb Curry from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Yum! 5!

New recipe, December 17, 2016

Chicken with Golden Raisins from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. This didn't work out very well. The flavors are good, but it was overcooked. We did not use chicken thighs with skin, and it may be that our slow cooker is hotter than some. But either way, it seems like there was not enough liquid in the recipe--we wonder if there is something that got left out of the recipe. At any rate, we give it a 3. Served with blistered haricots verts.

New recipe, December 16, 2016

The Lion's Tail cocktail from serious eats.com. Very enjoyable, we give it a 4.

New Recipe, December 15, 2016

Ancho Chicken Breast with Black Beans Bell Peppers and Scsllions from the January-February 2017 Eating Well. Very nice flavors, we give this a 4.

New recipe, December 14, 2016

Steak Diane from the December 2016 Cooking Light--really nice flavors, this gets a 5. Served with a reprise of the Sauteed Haricots Verts with Rec Bell Pepper and Lemon.

New recipe, December 13, 2016

Roasted Brussels Sprouts with Cumin and Coriander from the November 2016 Food and Wine--tasty, these get a 4. We were fortunate to have quite a few leftovers, so served with another reprise of the Lemon and Prosciutto Stuffed Pork Loin Roast with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

New recipe, December 12, 2016

Sauteed Haricots Verts with Red Bell Pepper and Lemon from the December 2016 Cooking Light-excellent, it gets a 5. Served with another reprise of the Lemon and Prosciutto Stuffed Pork Loin Roast with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping.

New recipe, December 11, 2016

Jalisco Pear Recipe, a cocktail from seriouseats.com. This is very good, we give it a 5.

New recipes, December 10, 2016

We did a reprise of the Lemon and Prosciutto Stuffed Pork Loin Roast with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping, both from Epicurious. We still love these--the pork a 4, and the root vegetables a 5.

The new recipes are the Arugula and Golden Beet Salad from the December 2016 Cooking Light, which we give a 4, and Hibiscus Poached Pears from the November 2016 Cooking Light--this knocked it out of the park, and gets a 5!

New recipe, December 9, 2016

Two from the December 2016 Cooking Light: Mongolian Beef and Vegetables, and Sesame Soba Noodles. They did a nice job of making a lighter version of these and still with great flavor, we give them a 4.

New recipe, December 8, 2016

Kimchee and Vegetable Soup from bonappetit.com, November 30, 2015.  Decent flavors, we give this a 3.

New recipe, December 7, 2016

The Ferrari Cocktail from Mr Boston's Official Bartender's Guide. Very nice, it gets a 4.

New recipe, December 6, 2016

From the December 2016 Cooking Light: Buttered Beet and Carrot Sauté. Simple and delicious--it gets a 5

New recipe, December 5, 2016

The Chanticleer Cocktail from The Joy of Mixology by Gary Regan. Very nice--the orange flavors blend well with the dry vermouth. We give it a 4.

New recipe, December 4, 2016

Shanghai Stir Fried Chunky Noodles from the New York Times. Fresh udon is hard to find, so we used fettuccine. Flavors are good, some of the noodles charred, even with added oil. We give this a 3, instant 4 without the burnt noodles.

New recipe, December 3, 2016

Radicchio Salad with Turkey, Pear, and Pomegranate from the December 2014 Bon Appetít. Very tasty, we give this a 4.

New recipe, December 2, 2016

Roasted Brussels Sprouts from the November/December 2016 Eating Well. Excellent, we give these a 5. Served with leftover steak from Shanahan's and Leftover Cabbage with Caraway.

New recipe, December 1, 2016

Quick Chicken Tikka Masala from Epicurious. Nice, fairly typical tikka masala, we give this a 3

New recipe, November 30, 2016

Hendrick's Gin and Tonic with cucumber slices. A small variation, but very nice. It gets a 4

New recipe, November 29, 2016

Sent from my iPhone.

We have been cooking something new every day for more than 5 years! denverlifewithcarlandmark.blogspot.comJuniper Lamb Chops from The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach. Served with a caraway cabbage wedge and mashed rutabaga. We give the lamb a 4--nice flavors!

New recipe, November 28, 2016

Two from the December 2016 Cooking Light: Creamy Lemon Orzo with Peas and Shrimp, and Caramelized Baby Carrots. Both get a 3. The orzo was made with the risotto cooking method, but it never got to the consistency of risotto--more like an orzo soup. Pleasant flavors, though.

New recipes, Thanksgiving 2016

Three from the November 2016 Cooking Light: Smoky Spatchcocked Turkey and Tuscan Turkey, and Classic Herb Stuffing. The turkeys were both excellent, and get a 4. The stuffing was fine, it gets a 3. A wonderful Thanksgiving

New recipe, November 26, 2016

We had Thanksgiving leftovers, so the new recipe is a cocktail from Epicurious: Hot Mexican Cider
This is very tasty, we give it a 5.

New recipe, November 27, 2016

Spicy Lamb and Potato Stew, from the Best Ever Indian Cookbook, by Mirdula Baljekar, Rafi Fernandez, Shehzad Husain and Manisha Kanani. We used the rutabaga as big as my head that my sister Barb gave me in place of the potatoes, and this is very tasty. We give it a 4.

New recipe, November 25, 2016

Spicy Cabbage Salad with Turkey and Peanuts from the November 2016 Bon Appetít. Delicious! This gets a 5.

New recipe, November 23, 2016

Honey Cider Beer Cocktails from the October 2016 Cooking Light. This is fine, we give it a 3.

New recipe, November 22, 2016

Apricot Rosemary Chicken with Roasted Carrot Salad from the November/December 2016 Eating Well. This is really nice, we give it a 5.

New recipes, November 21, 2016

Spiced Lamb Meatballs from the November 2016 Bon Appetít, and Kale Jicama and Orange Salad from the October 2016 Cooking Light. The kale came out of our garden. We give the meatballs a 4, and the salad a 5.

New recipe, November 20, 2016

Lamb Shanks with Pomegranate and Walnuts from the December 2016 Bon Appetít. This is a 5! Takes a bit of time since you braise the shanks, but not hard and stunning! Served with some remaining tomatoes from the garden.

New recipe, November 29, 2016

Following the great sushi at Sushi Harbor, the new recipe is the Count of Monte Cristal from Tim Federle's Tequila Mockingbird. Simple and tasty, it gets a 4.

New recipe, November 18, 2016

We had a nice dinner with Charlie and Denis and friends. So the new recipe is Rye and Prejudice from Tim Federle's Tequila Mockingbird. It is nice, but unidimensional--we give it a 3.