New recipe, August 15, 2012

In honor of Julia Child's 100th birthday, we made Bifteck Sauté Béarnaise. The Béarnaise did curdle as it finished (note to self, make the Béarnaise last!), but the flavor was spot on! It gets a 4! Perfect Béarnaise would make it a 5. Served with roasted baby potatoes with sautéed onion and mushroom, and fresh heirloom garden tomatoes.

Wine: Chateau Simard 1999 St Emilion

New recipes, July 31, 2011

Today we cooked dinner with Mark's nieces and nephews. The appetizer was Rocky Ford Cantaloupe wrapped in Prosciutto, served with Gruet Brut sparkling wine. Then we had a Ratatouille from AllRecipes.com, and Julia Child's Steak Au Poivre (with less butter than she called for), served with Amethyst Cabernet Sauvignon 2003. Dessert was Crispy Belgian Waffles with Salted Caramel Coulis from Epicurious (pictured here), served with KWV Tawny Port.

The ratatouille gets a 3, the beef a 4, and the waffles with sauce get a 5.

New recipe, November 9, 2011

Bifteck Sauté Bercy from Julia Child's Mastering the Art of French Cooking, with Couscous with Peas and Truffle Salt, and a fresh garden salad, with a few more late ripening tomatoes from our garden.
Wine: Craneford Barossa Valley 2005 Merlot

New recipes, November 1, 2011

Bifteck Sauté au Beurre from Julia Child's classic Mastering the Art of French Cooking, sautéed onions and mushrooms deglazed with sweet vermouth (just went with the riff), and Roasted Red Pepper Salad with Harissa from Epicurious. All quite delicious!
Wine: Château Les Rosiers Bordeaux 2009