New recipe, December 15, 2011

I still had asparagus, so I roasted it in a little olive oil, salt and pepper at 425 for 15 minutes. Topped it with some grated Parmesan and Pomegranate avrils. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping (we have a lot of leftovers, but almost gone!)
Wine: Bleasdale Vineyards The Red Brute Sparkling Shiraz

New recipe, December 14, 2011

I riffed off the Roasted Asparagus from Epicurious, to make Roasted Asparagus and Red Bell Pepper. Delicious! Basically, I used the recipe for the asparagus and added thin strips of red bell pepper. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping (we have a lot of leftovers!)
Wine: 1998 Château de Bellevue Lussac St Emilion

New recipe, December 13, 2011

Sweet Radish and Cucumber Salad from Epicurious. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Wine: Villa Antinori Toscana 2007

New recipe, December 12, 2012

Shaved Brussels Sprouts Salad with Fresh Walnuts and Pecorino from Epicurious. Very tasty, and very easy. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping.
Wine: Oak Grove Petite Sirah 2009 Reserve