New recipe, May 19, 2012

We repeated Braised Winter Greens (we used turnips greens from the garden) from the Cook's Illustrated Cookbook (still gets a 5), with Pork Roast with Black Bean Sauce from Epicurious (we picked this because we needed a recipe with plantains). The pork was ok, but we did not get to marinate it as long as called for, so that might be our problem. The black bean sauce and plantains, however, were great! We give the pork a 3 as we made it, the sauce gets a 5.

Wine: Terredora Dipaolo RosaeNovae Irpinia 2011 Rosé--lovely wine, and a good match with all these flavors!

New recipes, May 18, 2012

Broccoli Rabe with Pine Nuts and Raisins from Epicurious, and Fresh Spinach Salad with Carrot Orange and Sesame from the Cook's Illustrated Cookbook. The broccoli and spinach came from the garden. The broccoli gets a 3, and the salad a 4. Served with D'Artagnan Saucisse de Canard al'Armagnac.

No wine tonight

New recipes, May 16, 2012

From the Cooks Illustrated Cookbook, Braised Winter Greens, and Simple Pan Seared Steak (top sirloin for us) with Mustard Sauce. Carl knows greens best--these get a 5. The steak and mustard sauce are not complex but are delicious. We give them a 4.

Wine: Bodegas La Cartuja Priorat 2007--a great match!

New recipes, May 15, 2012

Glazed Pork Chops with Asian Flavors, and Sautéed Mushrooms with Sesame and Ginger, both from the Cook's Illustrated Cookbook. Very nice--we give the mushrooms a 3, and the chops a 4. Served with brown rice and a green salad with an Asian style dressing.

Wine: Mas des Chimères 2003 Coteaux du Langedoc--very nice, still excellent, and a great match

New recipe, May 14, 2012

Sautéed Baby Spinach with Leeks and Hazelnut, from the Cooks Illustrated Cookbook--we give it a 4! Served with Dartagnan Wild Boar Sausage and Roti Chapati. Yum!

Wine: Kosta Browne 2009 Russian River Valley Pinot Noir. Great match, great wine!

New recipe, May 6, 2012

We had a simple grilled New York Strip Steak, with a salad served with the Creamy Avocado Ranch Dressing from The Cooks Illustrated Cookbook. We love this--we give it a 5.

New recipes, May 5, 2012

We did an old favorite from Epicurious, Lamb Chops with Pomegranate and Dried Fig Relish. Still gets a 5! The new dishes are from the Cooks Illustrated Cookbook: Roasted Green Bean and Potato Salad with Radicchio, and Roasted Fennel and Mushroom Salad with Radishes. The very successful trick with both of these is combining roasted and cooled vegetables with fresh vegetables. We give the fennel salad a 5, and the bean salad a 4. A great dinner, and very enjoyable after a long ride!

Wine: Small Gully Wines Robert's Shiraz, 2006

New recipes, May 4, 2013

Both are from the Cooks Illustrated Cookbook: Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar, and Grilled Pork Tenderloin with Chili Mustard Spice Rub.

The salad has a great interplay between the fresh arugula (from our garden!), the caramelized asparagus and onion, and the earthy sweetness of the beans. We give it a 4. The pork was very tasty-we give it 3.

No wine--traveling to Tabernash.

New recipe, May 3, 2012

Grilled Tuna Steaks with Vinaigrette from The Cook's Illustrated Cookbook--a nice dish, gets a 3. Served with chapati and a green salad with Indian Cucumber.

Wine: Brophy Clark Pinot Noir 2009

New recipes, April 30, 2012

Thanks Marguerite Burns for the Penzeys blends. We had chicken thighs with the Galena Street Rib & Chicken Rub, Sautéed Yellow Squash with the Fox Point Seasoning, and from the Cooks Illustrated Cookbook, Orange and Radish Salad with Arugula. The salad gets a 4! Both spice mixes are great, so while there isn't a formal recipe, we give then 4s as well!

Wine: 2011 Bieler Père et Fils Coteaux d'Aix en Provence Rosé