New recipes, March 17, 2013

I'm afraid these had nothing to do with St Patrick! Citrusy Chicken Tenders, from the April 2013 Food and Wine (we oven fried instead of deep frying--still working on getting the crispiness), and Rocco DiSpirito's Panzanella (no link available) from Eat This Now: Italian. Both also tasty, and we have them both a 4.

Wine: Flowers Chardonnay 2010

New recipes, March 16, 2013

Pork Tenderloin Marinated in Amber Ale, from the April 2013 Food and Wine, and Italian Beet and Gorgonzola Salad (sorry, no link available)from Rocco DiSpirito's Eat This Now: Italian. Both delicious, both get a 4.

Wine: Gérard Bettrand Minervois 2008

New recipe, February 5, 2013

Rocco DiSpirito's Chicken Piccata from Eat This Now: Italian. Flavorful and much lower fat than traditional, we give it a 3. Served with Brussels Sprout Slaw with Hazelnut and Pomegranate from the February 2013 Food and Wine, which still gets a 5.

No wine, as we are headed to the theater.

New recipe, January 26, 2013

Our new recipe is Cauliflower Oreganata from Rocco DiSpirito's Eat This Now: Italian. Very flavorful! We give it a 4. Served with the amazing Chile Shrimp with Butter Beans and Lemony Couscous from the February 2013 Food and Wine. Still a 5!

Wine: Guy Drew Unoaked Chardonnay 2011. A great match, and a lovely wine that is VERY reasonably priced, and it comes from Colorado! We'll be getting more!

New recipe, January 25, 2013

Cotechino with Lentils from Rocco DiSpirito's Eat This Now: Italian. This is delicious (the pork may need a little additional seasoning after you cut it), and we give it a 4.

Wine: Rivetto Nebbiolo d'Alba 2005

New recipes, December 3, 2012

Pan seared sirloin, with 2 new recipes from Rocco Dispirito's Eat This Now Italian: Radicchio with Balsamic Vinegar, and Peas and Pancetta (for which I had to leave out the mint, as ours was brown!). We give the radicchio a 4 (simple and wonderful), and the peas get a 3 (want to try it with the mint)

Wine: Rivetto Nebbiolo d'Alba 2005--a lovely match!