New recipe, August 21, 2012

From the September Bon Appétit: Braised Chicken with Capers and Parsley. Sounds very simple, but the flavors are so nice! We give this a 5--you should try it, and we can't wait to make it again! Served with bread, and fresh garden tomatoes.

Wine: 1749 Sauvignon Blanc Vin du Pays de Val du Loire 2009

New recipe, August 20, 2012

Garlic Rosemary Steak from the September 2012 Bon Appétit. Next time I will slice the steak a little thicker to ensure a nice medium rare. The flavors of the garlic and rosemary oil are wonderful. We give it a 4. Served with roasted corn and amazing tomatoes from our garden.

Wine: Tenuta Sant'Antonio Nanfrè Valpolicella 2008

New recipe, August 19, 2012

Black Bean Cakes with Mixed Greens and Eggs from the September 2012 Cooking Light. Served with garden tomatoes topped with some leftover pickled peaches. We give everything a 3.

Wine: Este de Bodegas Alto Almanzora 2007

New recipes, August 18, 2012

We had some Bifteck Sauté Béarnaise remaining from the other night, so we had that with 2 new salads: Heirloom Tomato Salad with Anchovy Vinaigrette from the August 2012 Food and Wine (with tomatoes from our garden), and Celery Apple Salad from the September 2012 Cooking Light. The Tomato Salad gets a 4, and the apple salad gets a 5--so simple and so tasty!

Wine: Small Gully The Formula 2006 Robert's Shiraz

New recipe, August 17, 2012

Sage Rubbed Pork Chops with Pickled Peach Relish from the August 2012 Food and Wine. Delicious! We give it a 4.

No wine, as we were traveling.

New recipe, August 16, 2012

Kale Salad with Chicken, from the July 2012 Food and Wine. Deliciously, we give it a 4

Wine: Santa Alicia Maipo Valley Sauvignon Blanc 2008. Nice match!

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