New recipe, March 14, 2016

Japanese Style Spinach (Gomae) from the March/April 2016 Eating Well. Very good, we give this a 4. Served with a reprise of the Gruyere Asparagus and Pea Baked Pasta.

New recipe, March 13, 2016

Gruyere Asparagus and Pea Baked Pasta from the March/April 2016 Eating Well. This is pleasant, we give it a 3.

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, September 16, 2015

Japanese Chicken Noodle Soup from the September/October 2015 Eating Well. Subtle, really nice flavors. We give this a 4.

Wine: Los Vascos Sauvignon Blanc 2014

New recipe, September 14, 2015

Beef and Bulgur Burgers with Blue Cheese from the September/October 2015 Eating Well. This was good, did not blow us away. We give it a 3.

Wine: La Truffière Côtes du Rhône 2003

New recipe, September 12, 2015

Red Flannel Hash from the September/October 2015 Eating Well. This is a very simple but very tasty and satisfying meal. We give this a 4.

Wine: Yalumba Sangiovese Rosé 2013

New recipe, September 11, 2015

Freekeh Tabbouleh with Spiced Lamb Kofta from the September/October 2015 Eating Well. The lamb and yogurt were the best part of this, we give it a 4 overall.

Wine: Black Diamond Pinot Noir Russian River Valley 2013

New recipe, September 10, 2015

Millet Stuffed Peppers with Ginger and Tofu from the September/October 2015 Eating Well. Very tasty--baked tofu is s new ingredient for us. It gets a 4.

No wine, had a Smithwick's Winter Spirit Ale

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 recipe, September 8, 2015

Balsamic Glazed Beets with Pecans from the Sepember/October 2015 Eating Well.  If you don't like beets these won't change your mind, but the recipe is really quite good--we give it a 4. Served with an arugula salad and more of the Roast Pork Shoulder with Star Anise and Soy Sauce,  from the July 2015 Bon Appetít.

Wine: Exem Bordeaux 2010

New recipe, September 7, 2015

Roasted Autumn Vegetables and Chicken Sausage from the September/October 2015 Eating Well. Very nice! We give this a 4.

Wine: Poggiotondo Chianti Superiore 2009

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 8, 2015

Golden Beet Green Beans and Fennel Salad with Scallops, from the July/August 2015 Eating Well. A really excellent blend of flavors, that works beautifully together, nothing dominating. We give this a 5!

Wine: we had the St Germain cocktail.

New recipes, August 3, 2015

Two from the July/August 2015 Eating Well: Green Salad with Peaches Feta and Mint--our peaches weren't perfect yet, but the mangos were--it gets a 5. Served with Tofu Ratatouille Kebabs--nice flavors, it gets a 4.

No wine: enjoyed an Erdinger Weissbier.

New recipes, August 1, 2015

Happy Colorado Day! We did another meal for the family reunion, with assistance from nieces and nephews.

New dishes:

Grilled Halloumi Cheese with Blueberry Balsamic Jam from the July/August 2015 Eating Well. Tasty! This gets a 5.

Also from Eating Well, Spicy Tomatillo Quinoa. This gets a 4.

From the July 2015 Bon Appetít, Bitter Greens with Sautéed Corn and Shallots. You can never go wrong with bacon dressing. This gets a 4.

Finally, a repeat from the same Eating Well, Juniper Marinated Flank Steak. This remains very good, and gets a 4.

New recipes, July 30, 2015

At the Groshek Family Reunion, it was our night to cook. All 5 of these are new.

Grilled Eggplant and Babaganoush from the July/August 2015 Eating Well. We liked the Baba Ghanoush, but it would have been better on bread or crackers than on grilled eggplant slices. We give it a 4.

Grilled Corn and Chili Dip from the July 2015 Bon Appetít--delicious! We are thinking yogurt in place of the sour cream might make it healthier while keeping the flavors, but it is tasty! It gets a 4.

New recipes, February 9, 2015

Two from the January/February 2015 Eating Well Magazine: Shrimp Ham and Pepper Couscous, served with a mixed green salad with Sherry vinaigrette, feta, sliced almonds, and dried cranberries. These are both good and good together. We give them a 4.

Wine: Aires Montepulciano d'Abruzzo Fosso Corno 2009

New recipes, August 6. 2014

Grilled Breaf with Eggplant and Basil from the August 2014 Bon Appétit, and Grilled Okra and Hot Peppers from the July/August 2014 Eating Well. Both are great! We give the okra a 5, and the eggplant a 4. Served with roast pork loin.

Wine: Wild Thing 2013 Rendezvous Rosé

New recipe, March 8, 2014

Lamb Stir Fry with Pomegranate and Yogurt, from the March 2014 Bon Appétit. Tasty, and we think a slightly shorter cooking time did the lamb would be even better. We give this a 4. Served with a riff on the Roasted Cabbage with Chive Mustard Vinaigrette from the March/April 2014 Eating Well--we did an olive walnut vinaigrette, once again a 5.

Wine: E Guigal Saint Joseph 2003--an excellent 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