New recipe, September 9, 2015

Squash and Red Lentil Curry from the September/October 2015 Eating Well. Pretty easy, very tasty! Definite 4. Served with a Dwight Davidson impromptu salad, every bit as good!

No wine, had an Erdinger Dunkelweizen

New recipes, March 26, 2014

Carl's birthday dinner, which we celebrated with Dwight Davidson. From the April 2014 Food and Wine: Seared Scallops with Caper Raisin Sauce (a definite 5!) and Endive and Grapefruit Salad with Pistachio Vinaigrette (we give this a 4).

Wine: Comte de Saint Venant Vouvray 2010--a nice match

After dinner: The French Intervention, from The Drunken Botanist, by Amy Stewart

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, March 26, 3013

Happy birthday Carl! The new recipe is a celebratory cocktail, the Boulevardier from the March 2013 Bon Appétit. We give it a 4.

For dinner we had a wonderful goulash made by Dwight Davidson for Carl's birthday. Carl also made (on his birthday!) Roasted Brussels Sprouts with Toasted Pecans and Avocado, from the March 2013 Food and Wine. Still gets a 4!

Wine: Bleasdale The Broadside 2008

New recipes, November 11, 2012

We went to see "A Day in Pompeii" today at the Denver Museum of Nature and Science with Dwight Davidson. It is a great exhibit! So naturally we left with . . .the cookbook! The Classical Cookbook by Andrew Dalby and Susan Grainger, to be specific. The new recipe today came from that book, Toronaean Shark or Tuna (we used tuna). A wonderful tuna with a rub of cumin, parsley, mint and oregano. We gave it a 4. The accompanying salad with a dressing of olive oil, red wine vinegar and fish sauce gets a 3.

Wine: Ribbonwood Marlborough Sauvignon Blanc 2010. While not apparently typical of Roman wine (which was sweet), it was a good match!

New recipe, July 18, 2012

Today we celebrated Dwight' s birthday with the always fabulous Thai Chicken Red Onion and Peanut Salad from Bruce Cost's Asian Ingredients. Still a 5!
Our new recipe is a Mai Tai from Epicurious. This is a great cocktail, and worked really well with the salad. We give it a 4.

New recipe, September 11, 2011

Tonight's new recipe, which we enjoyed with our friend and favorite sculptor, Dwight Davidson, was a Roast Beef Salad from Epicurious. We had some roast beef in the freezer and this was the perfect way to use it!

Wine: LAN Rioja Crianza 2006

New recipes, August 28, 2011

Tonight's meal, featuring Dwight Davidson's smiling face, is Brazilian Feijoada (sorry, I can't find a link to the recipe, but this is like chile con carne--a million variations are out there), from Perfect Pairings, with sautéed turnip greens with garlic, lemon juice and korean pepper threads (from the garden), orange slices and rice.

Wine: 2009 Predator Old Vine Zinfandel, Lodi Appellation. Nice with this dish!

March 16, 2011 new recipe

This evening's dinner is Grilled Italian Sausage with Warm Pepper-Onion Salad from Epicurious.com, along with steam broccoli with seasoned lemon butter made by Dwight. Both were fairly simple but very tasty! Delicious food does not have to be complicated!

The wine was the 2006 Santa Margherita Chianti Classico--wonderful!

February 21, 2011 new recipe

This evening's new recipe was Goat Cheese and Scallion Ravioli with Black Olive Butter, from Mario Batali's Molto Italiano. If you use the linked recipe, we did not use the sun dried tomato in the sauce, thought I think it would be a very nice addition. We had it with a celery, tomato, grapefruit and cucumber salad that Dwight and Anne made from scratch.

Here is Carl making the pasta. And the finished product!

The wine, which was a very nice match, was the Santa Alicia Reserve Sauvignon Blanc 2008, from the Maipo Valley in Chile.

Several kind people have told us that they can't believe we are doing a new dish every day. This is not so hard for us, as we cook almost every day anyway--for us, it is just a matter of deciding to try something new instead of fixing something familiar. Now that we are in the swing of it (and planning ahead for new things), it is pretty easy. But it flows from the fact that we cook every day anyway. If you don't cook every day, try something new every week. We are having a lot of fun!

Though we've made fresh noodles before, this is our first foray into ravioli. It is not as hard as we expected. Carl had made the pasta before I got home, and started the filling. I finished the filling, and then put a little dollop on each little piece of dough, while he and Anne came behind and folded and sealed them. This would have been a big deal for one person to finish, but with a little assistance it was quick and easy!

January 20, 2011 new recipes

Dinner on 1/20/2011 was a Stuffed Red Pepper, accompanied by an Arugula, Spinach, Pear and Celery Salad created by our friend Dwight Davidson (http://www.davidsonsculpture.com/).

Both were new to us--we are looking for the source of the stuffed pepper recipe.

The wine was a Yealands 2008 Sauvignon Blanc.