New recipe, April 8, 2016

Savory Chickpea Waffles, from the May 2016 Cooking Light. These are awesome--they get a 5.

New recipe, Decembeg 6, 2015

The new recipe is Braised Brussels Sprouts with Balsamic and Grapes, from the November 2015 Cooking Light, which is very nice and gets a 4.

Served with a reprise of the Shawarma Spiced Braised Leg of Lamb, and Herb Salad with Pickled Red Onion and Preserved Lemon from the December 2015 Bon Appetít, which still get 5s.

New recipes, November 7, 2015

Braised Brussels Sprouts with Mustard and Thyme from the November 2015 Cooking Light, and Glazed Roasted Delicata Squash from the November/December 2015 Eating Well. Served with pan seared duck breast.

We would sautée the sprouts longer to get more caramelization. We give them a 3. The squash is excellent--it gets a 4

New recipe, November 5, 2015

Tofu Banh Mi Wraps from the November 2015 Cooking Light. Easy, pleasant. We give this a 3.

New recipe, November 4, 2015

Orecchiette with Turkey Sausage Broccoli Rabe and Walnuts from the November 2015 Cooking Light. We liked this, it gets a 4.

New recipes, October 26, 2015

Tahiree Vegetable and Rice Casserole, and Indian Chopped Salad, both from the October 2015 Cooking Light. These were both nice, with many layers of flavors. We give the casserole and the salad gets a 5.

New recipe, October 24, 2015

Smoky Sunchoke Sausage and Pepper Hash from the November 2015 Cooking Light. The instruction to boil the sunchokes and then peel them seemed odd, but the flavors were great--we give this a 4.

New recipe, September 25, 2015

Roasted Butternut Squash with Pomegranate and Tahini from the October 2015 Cooking Light. Great flavors, don't be afraid to add salt if it needs it. We give a 4.

New recipe, September 23, 2015

Fast Chicken Chili with Butternut Squash from the October 2015 Cooking Light. This is delightful! We give it a 5.

Wine: Carramimbre Roble 2005

New recipe. September 21, 2015

Spiced Beef Tostadas with Cilantro Lime Rice from the October 2015 Cooking Light. Nice, classic flavors, these get a 3.

Wine: Coto de Hayas Campo de Borja Crianza 2010

New recipes, September 19, 2015

We had dinner with Ron and Beth Eller. The first course was the Buffalo Mozzarella with Neat and Messy Roasted Tomatoes from the September 2015 Food and Wine. It is definitely messy, best done with a fork. We thought it needs a bit more salt than the recipe allowed for, and give it a 4.
Wine: Jonathan Didier Pabiot Pouilly Fumé 2013

Next, Carrot Ribbon Salad with Lavendar Ricotta Dressing from the October 2015 Cooking Light. Fantastic, it gets a 5.
Wine: Palladium Pinot Grigio 2013

Main course: Pork Chops with Fennel and Juniper also from the September 2015 Food and Wine. Great flavors, but over cooked when I followed the recipe--gotta check the meat sooner! We give it a 3, easily a 4 if cooked right.

Wine: Corte Oavone 2004 Brunello do Montalcino

Dessert: strawberries and Kiwi with sweetened yogurt, and fresh dates stuffed with goat gouda

New recipe, August 18, 2015

Shrimp and Broccoli Rotini from the September 2015 Cooking Light. Pleasant, simple, we give this a 3.

Wine: Skyline Artisan White 2013

New recipe, August 17, 2015

The new recipe is Sweet and Spicy Carrot Soup from the September 2015 Cooking Light--very nice, it gets a 4! Served with 2 repeats: Grilled Okra and Hot Peppers from the July/August 2015 Eating Well, and Beef Tenderloin Steaks with Chipotle Butter from the September 2015 Cooking Light--both still get a 5!

Wine: Chateau de Montfaucon Baron Louis Lirac 2011

New recipe, August 14, 2015

We celebrated the 50th birthday of Mark's sister Mary yesterday, so the new recipe after the festivities is a new cocktail, the Sbagliato Spritzer from the September 2015 Cooking Light. This is light and refreshing. We give it a 4

New recipe, August 13, 2015

Brown Rice Bowl with Miso Poached Egg and Kale Radish Slaw from the September 2015 Cooking Light. This is really tasty--we give it a 4.

Wine: Victor Hugo Les Mis 2013 Paso Robles Estate Bottled Rosé

New recipe, August 12, 2015

Orange and Fennel Couscous from the September 2015 Cooking Light. Pleasant, we give it a 3.

New recipes, August 31, 2014

We had dinner with our friend Martin Moran, who has arrived in town to perform his play "All the Rage" at the Curious Theatre. We shared Hanger Steak with Shallots and Jeursalem Artichokes from the September 2014 Bon Appétit. Absent sunchokes in the markets, we used rutabaga. It gets a 4. Served with Charred Broccoli with Orange Browned Butter from the September 2014 Cooking Light. This was nice-- a bit too much orange, perhaps--it gets a 3.

Wine: Poggiotondo Chianti Superiore 2009--a good match.

New recipes, January 11, 2014

We had dinner with our friend Dwight Davidson, and will Paulanne and Diane, and Diane's sister Susan.

The appetizer was pate de foie gras.
Wine: Champagne Laurent Perrier Brut (thanks Paulanne!)

The first course was Celeriac Cress and Spinach Salad with Parmesan Crisps from the January/February Eating Well. This is great--we give it a 5! We decide to use pomegranate seeds instead of dried cranberries.
Wine: Paco & Lola Albariño Rias Baixas 2010

The second course is the Quinoa Mushroom Soup from the January/February 2014 Eating Well--a reprise.  We tweaked this by chopping the vegetables more finely, browning the mushrooms more deeply, and using beef broth instead of chicken.  It moved it up from a 3 to a 4!

Wine: Nicolas Potel Beaune 1er Cru Clos des Vignes Franches 2006

The main course is Chicken Braciole with Spinach from the January 2014 Food and Wine.  This is spectacular--it is a perfect 5!

Wine: Radio Coteau Anderson Valley Pinot Noir 2010--a perfect match!

Dessert is the Orange Gratin from a January/February 2014 Cooking Light--this is nice, we give it a 4.

Wine: Aresti Curicó Late Harvest Gewürztraminer Reserva 2007 

New recipe, January 3, 2013

Meyer Lemon Chicken, from the January/February 2013 Cooking Light. Very nice--we give this a 4.

Wine: Jean-Paul & Benoit Droin Chablis 2010

New recipes, January 1, 2013

We celebrated the new year with Dwight Davidson. From the Jan/Feb 2013 Cooking Light, Black Eyed Peas and Cornmeal Dumplings (gets a 4), Warm Bacon Vinaigrette on Swiss Chard (but we used Kale) (it gets a 4), and Pan Seared Steak with Chive Horseradish Butter (gets a 5). From The Good Cook Techniques Abe Recipes Vegetables, Baked Butternut Squash (no recipe online) (gets a 3).

Wine: Rutz Cellars 2004 Maison Grand Cru Russian River Valley Pinot Noir