Denver Life with Carl and Mark: October 2017

Tuesday, October 31, 2017

New recipe, October 31, 2017

We had 1700 kids or so for Halloween! The new dish is Fall vegetable Curry from The November/December 2017 Cooking Light. This was good, we give it a 3.

New recipe, October 30, 2017

Pork Medallions with Scalliobs and Magic Green Sauce from The November/December 2017 Cooking Light. Nice, this gets a 4.

New recipe, October 29, 2017

Fall Vegetable and Lentil Salad from the November/December 2017 Cooking Light. Excellent, another 5.

New recipe, October 28, 2017

Club Cuba cocktail from webtender.com. Delicious, we give this a 5.

New recipe, October 27, 2017

Stewed Chickpeas and Chard over Garlic Toast from the November/December 2017 Cooking Light. Tasty, this gets a 4.

New recipe, October 26, 2017

The Boomerang cocktail, from webtender.com. Pretty good, this gets a 4.

New recipe, October 25, 2017

The Casablanca cocktail from webtender.com. This was ok, we give it a 3.

New recipe, October 24, 2017

The Captain Cook cocktail from webtender.com. Quite spectacular, this gets a 5.

New recipe, October 23, 2017

Stewed Chickpeas and Chard over Garlic Toast from the November/December 2017 Cooking Light. I added chanterelles because I had them. Tasty! It gets a 4.

I took a photo, but it disappeared. Today's new recipe is the Cardinal cocktail--Sofie taught us this a couple days ago, and this is the first time we made it. Often made with Creme de Cassis, we made it with 1 part Creme de Violette to 4 parts Pinot Noir. Perfect after a long trip back from France! This is delicious--it gets a 5.

Monday, October 23, 2017

New recipe, October 23, 2017

One Pot Pasta with Spinach and Tomatoes from the November/December 2017 Cooking Light. This is a riff, using what I had. Chopped fresh tomatoes instead of canned, fresh oregano instead of dried. Added a pound of chanterelles. Kale from the garden instead of spinach. Tasty! This gets a 4 as made

New recipe, October 22, 2017

The Cardinal Cocktail, as taught to us by Sofie--1 part creme de violette to 4-5 parts Pinot noir. Yum! We give this a 4.

Friday, October 6, 2017

New recipe, October 6, 2017

Steak Salad with Salsa Verde Vinaigrette from the October 2017 Cooking Light. The Vinaigrette makes this! We give this a 4.

Thursday, October 5, 2017

New recipe, October 4, 2017

Caramelized Pumpkin Seeds from cookingwithmykid.com. You had me at salted caramel. Have to be careful about how much salt you use! Simple and tasty. It gets a 4.

Tuesday, October 3, 2017

New recipe, October 3, 2017

Avocado and Arugula Omelet from the September/October 2017 Eating Well. Simple and tastes good. It gets a 3

Monday, October 2, 2017

New recipe, October 2, 2017

Tomato Tart from Cooking Light in 2014. Very tasty, it gets a 4.

New recipe, September 28, 2017

Sweet and Sour Sesame Bok Choy with Pork from the August 2017 Cooking Light. This was pleasant, it gets a 3.

Sunday, October 1, 2017

New recipe, October 1, 2017

The Deep Blue Sea cocktail from kindredcocktails.com. Very nice, gets the violette without being too sweet, it gets a 4.

New recipe, September 30, 2017

Pork Tenderloin with Golden Beets from the October 2017 Bon Appetít. We give this a 3. They say this takes less than an hour, but their own timing is quite a bit longer. There is a lovely parsley mint walnut sauce on top that adds dimension, but the sauerkraut still dominates. And they suggest braising the pork uncovered, but I think the liquid evaporates too quickly. Even with a cover watch carefully to be sure it doesn't dry out!