New recipe, October 9, 2011

We are living large! The new dish is Indian Spiced Pork (Tenderloin) with Raita from Cooking Light. Fantastic. With it we had a salad of yellow pear tomatoes and basil from the garden with balsamic, leftover Truffled Lentil Spoon with Bacon Viniagrette (we did faux bacon by using olive oil and some smoked paprika) from Rick Tramonto's Amuse-Bouche, and the Salad of Watermelon, Goat Cheese, Micro Greens and Figs. Not really related to one another, but a delightful combination, nonetheless.
Wine: Sebastiani Sonoma Coast Pinot Noir 2009

New recipes, August 13, 2011

Tonight we had a wonderful dinner with our friends Pat and Chris, who brought us elk for dinner. We made Venison Steaks with Gin and Juniper, (we used elk) from Everyone Eats Well in Belgium. We remade the Heirloom Tomato Salad with Parmesan Tuiles from Food and Wine, but used the Parmesan Tuiles recipe from Rick Tramonto's Amuse Bouche. It was a fantastic dinner!

Wine: Barnard and Griffin Columbia Valley Cabernet Sauvignon 2008. This was a great match for the dinner.

New Recipe, August 3, 2011

Today's new recipe is another fun sorbet from Rick Tramonto's Amuse Bouche, a Pea Mint Sorbet in Almond Tuile Cones. Once again I can't find his recipe online. The peas give this an unusual creaminess for a sorbet--you would swear there is milk or cream in it, but there isn't. It is as tasty as it is green!

New recipe, August 1, 2011

Today's new recipe was a Saffron Champagne Sorbet in Orange Tuile Cones, from Rick Tramonto's Amuse Bouche. This was a surprise hit, even with most of the kids! Yum!

New recipe, July 31, 2011

Today's new recipe was Cucumber Sorbet on Microgreen Salad(sorry, I couldn't find it online), which is from Rick Tramonto's Amuse Bouche. This was delicious, and a hit with most of my family!

New recipe, July 30, 2011

We are now in Snowmass, for the annual Groshek family reunion. Each family is responsible for dinner one day. Since today was not our day, we made an amuse bouche, Watermelon Cubes with Balsamic Vinegar, from Rick Tramonto's Amuse Bouche. Simple and tasty--a delicious bite!