New recipe, September 10, 2014

Tomato Soup with Feta Olives and Cucumbers from the September 2014 Food and Wine. It comes from David Chang, and meets our high expectations-a definite, delicious 4

Served with pan fried tilapia with lemon juice and dill.

Wine: Wild Thing Rendezvous Rosé 2013

March 7, 2011 new recipe

Carl made a fabulous Shrimp with Mango, Avocado and Sweet Chili-Ginger Vinaigrette from Epicurious.com. He accompanied with the Roast Brussels Sprouts with Fish Sauce Vinagrette from David Chang's Momofuku--we love this dish, and keep coming back to it.

The wine was a 2009 Domaine de Pellehaut. While this a very nice wine, with grapefruit and peach aromas, I think IO overestimated its ability to balance the very spicy brussels sprouts. Ah well!

March 4, 2011 new recipe

Today's dishes are both new for us. The Lime and Coconut Shrimp with Curry Sauce is from Epicurious.com. My first thought, seeing deep fried shrimp, was that this was going to be too much. Well it was fabulous, and it made a great lunch the next day, as well! Peas with Horseradish came from David Chang's Momofuku. As someone who enjoys Wasabi Peas, I have to say this was definitely better!

The wine was a Wolf 2009 Gewürztraminer. A great match to these flavors!

January 4, 2011 new recipe

Dinner on 1/4/2011 was an Asian affair. As he has many times before, Carl made the Roasted Brussel Sprouts recipe from David Chang's Momofuku. The roasting gives them a lovely caramelized flavor, but the key is the spicy fish sauce dressing. David Chang serves them over puffed rice--so far we haven't tried that, but they are also spectacular with some white rice.

The new dish was Fried Chicken Wing Drumettes in Cilantro Batter, from David Cost's excellent cookbook, Asian Ingredients. These wings have a fantastic flavor, but I think we both decided that it was more fried food than we would usually eat.

Once again, I can't remember what the wine was.

December 28, 2010 new recipes

So our grand experiment is to prepare at least one thing we have never made before, everyday. Here is the first dinner on this adventure--December 28, 2010. Carl made Mesquite Smoked Chicken in Garlic, Shallot and White Wine Sauce. It was served with Maple Infused Fingerling Potatoes, and a green salad.

The chicken and the potatoes were both new. The chicken was smoked with my Christmas present, the smoking gun--it is an indoor cold smoker, very convenient for smoking small amounts of something without heating it at all.

Carl created the chicken recipe. The potato recipe came from David Chang's cookbook, Momofuku.

The wine was a Pinotage, though at the moment I can't remember which one.