New recipe, May 7, 2012

Spinach and Cheese Ravioli from Costco, with Pea Pancetta and Cream Sauce from Sally Griffiths' Great Pasta Sauces (sorry, no online version). Served with a green salad with the avocado ranch dressing from yesterday.  Nice sauce, we give it a 3.

Wine: Liana Pino Grigio 2009

New recipe, April 6, 2012

Orecchiette with Pork Saffron and Basil Sauce (couldn't find this online--sorry) (we used turkey) from Sally Griffiths Great Pasta Sauces. Tasty dish, we give it a 3.
No wine, we are headed to the theater.

New recipe, March 15, 2012

Butternut squash ravioli (from Costco) with Truffle Oil Black Pepper Parmesan sauce from Sally Griffiths Great Pasta Sauces. It's nice--we give it a 3.
Served with a tomato green onion basil salad.
No wine--we are headed to the theater.

New recipe, March 2, 2012

Fennel and Pancetta Sauce from Sally Griffiths' Great Pasta Sauces, served with bowtie pasta and grilled chicken. Tasty! We give it a 4.  Sorry, I could not find the recipe online.
No wine, we are headed to Tabernash

New recipe, July 17, 2011

Tonight's new recipe is the sauce on the mozzarella and pistachio ravioli (which came from Costco). The sauce is very simple--an Oil, Garlic and Herb Sauce, from Sally Griffiths' Great Pasta Sauces. Very simple, but the fresh oregano and chives from the garden really make it! Simple salad on the side with lettuce from the garden, Viandox Vinaigrette and toasted sesame seeds

Wine: F Rosado, Bodegas Los Frailes 2007 Monastrell. We finally had a hot day with no rain in Denver--so I felt like having a rose! This one has hints of dried strawberry--perhaps a Pinot Grigio would have been a better match, but I liked it just fine!

New recipe, May 1, 2011

3 more days til Carl gets home!

This morning I had brunch with an old friend from medical school, Lainie Friedman Ross. It was nice to see her! We were able to get a table at Rioja, in downtown Denver, where they have a very nice brunch. I enjoyed a Veloute of Spring Ramps (never had ramps, really wanted to try them) and a Duck Confit Hash.

Tonight I made spaghetti with a Prosciutto and Goat Cheese Sauce, from Sally Griffiths' Great Pasta Sauces. The sauce has some shallots, chicken stock and wine, but is mostly melted goat cheese, with prosciutto added at the end. Such a lovely aroma! I agree with the author that it would have been beautiful on green pasta (which I did not have)--the sauce is very white. In appearance it made me think of Chipped Beef, but the flavor was much better than that! It needs to be piping hot, as the cheese starts to solidify again as soon as it cools. I had an arugula salad on the side.

The wine was a 2009 Estancia Pinot Grigio, given to me by my friend and colleague Amber Bisgard. The wine was very nice, but of course I was ignoring all the advice in the world by not pairing the goat cheese with a sauvignon blanc. I still thought they went together very nicely!

New recipe, April 29, 2011

5 more days til Carl gets home!

I cheated slightly today. I cooked some Monterey Bay Pasta Company Portabella Mushroom Ravioli, but the new recipe was a Red Onion and Black Olive Sauce from Sally Griffiths' book Great Pasta Sauces. It was delicious!

The wine was a 2004 Vale do Bomfim Douro Reserva. It has enough fruitiness to match the sweetness of the onions and balsamic, and still matched the olive and salt in the sauce. A very nice match!