Passport Day 1: Barndiva

After a day of drinking wine, I really want something OTHER than wine. Barndiva has become one of our Passport traditions because of their cocktail selection. I started the night with the Grow a Pear (Spiced Pear Vodka, Domaine de Canton, Luxardo Maraschino, Meyer Lemon Juice) but I think the hit of the evening was Debbie’s requested Mojito (made with Ginger Beer instead of Simple Syrup). John will soon be trying to replicate that at home. Dinner was wonderful as always! We started with Goat Cheese Croquettes for the table and we were able to avoid any fighting. Heirloom Beet & Endive Avocado, Apple, Walnut, Warm Chèvre Bacon Wrapped Gleason Ranch Pork Loin Yukon Gold Potato Purée, Crème de Morel, Spring Favas Delicious!!...

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Passport Day 1: Passalacqua

Passalacqua was our last stop for the day. Wines featured included: 2008 Dry Creeek Barrel Fermented Chardonnay, 2008 Dry Creek Valley Estate Zinfandel, 2007 Dry Creek Valley Old Vine Zinfandel, 2007 Dry Creek Valley Saini Farms Sangiovese, and the 2007 Dry Creek Valley TR Passalacqua Cabernet Sauvignon. The wines were paired with Pizza Margherita with Proscuitto di Parma; Pizza Blanco with Mozzarella, Parmigiano, Ricotta and Arugula; Cheeses from Cowgirl Creamery – Parmigniano Reggiano Organico & Fiore Sardo with Sourdough Baguettes; and Stracciatell Gelato by Massimio. Seven wineries in one day is a lot!!!! And probably one too many....

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Passport Day 1: Quivira

Another winery that John and I discovered years ago. Quivira was a last minute addition to the winery list for the weekend thanks to Gateway to Passport. During Gateway, they were pouring a Sauvignon Blanc – Gewürztraminer blend which was limited release ONLY available at the winery. In addition, John and I picked up some of the very last 2007 Quivira Zinfandel. Yippee!!!...

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Passport Day 1: A. Rafanelli

John and I have been visiting Rafanelli since we first started coming to Dry Creek 20 years ago. A family owned winery known for their Zinfandel, they go all out for Passport Weekend. In addition to the wine from last year, everyone was looking forward to the estate grown olives marinated in the secret family recipe. We tasted both the Cabernet Sauvignon and Zinfandel along with an unbelievable amount of food. Rafanelli is a must visit for Passport weekend....

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Passport Day 1: Michel-Schlumberger

I wanted to visit Michel-Schlumberger because (1) they are organic and (2) because of their sister winery, Humanitas. Humanitas is a unique winery with a very compelling story.  Simply they make wine, sell it, and give the profits to charity!  PERFECT! We tasted the 2010 Michel Schlumberger La Bise Pinot Blanc, 2006 Michel Schlumberger La Source Syrah, and the 2006 Humanitas Gaps’ Crown Pinot Noir....

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Passport Day 1: Lambert Bridge

Everyone was looking forward to our stop at Lambert Bridge and we were not disappointed. Lambert Bridge wines were paired with food from Chef Andrea Mugnaini’s recipes from Discover the Art of Wood Fired Cooking. We are looking forward to Rodney and Don’s wood oven.   2009 Bevill Vineyard Sauvignon Blanc Chilled Thai Chicken Mince in Endive Leaves 2008 Forchini Vineyard Zinfandel Moroccan Spiced Pork Tenderloin with Zinfandel Jelly 2006 Sonoma County Merlot Quattro Fromaggio, Fresh Oregano, Fra’Mani Lardo Pizza Last year, as Club Members John and I “snuck” off to the VIP tasting area. It is hard to sneak in 8 other people. So...

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Passport Day 1: Armida

Next stop was Armida which starts with a heaven and hell barrel tasting. We got stuck in the barrel tasting room not realizing that there was more to taste (and eat) outside. So I’m not sure we really gave them a fair shake. Although, you notice John looks right at hom...

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Passport Day 1: Mill Creek

Our starting winery is Mill Creek. We enjoy being the first guests to arrive because it gives us a chance to talk to Dan and Ann…two of the volunteers who greet us. The theme at Mill Creek is Hawaii and some great deals 35% off a case of wine. Yippee!!!   Our welcome wine was the 2009 Estate Sauvignon Blanc. We also tasted the 2010 Dry Rose, 2007 Reserve Chardonnay, 2006 Kreck Family Zinfandel (Gold Medal Winner), and 2006 “Pocket Corner” Syrah (Gold Medal Winner). We had Huli-Huli Pork, Coconut Prawns with Mango Chutney, Coconut Rice with nuts and peas, and Hawaiian Fruit Skewers with raspberry yogurt dressing. In addition to the Passport...

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Passport Weekend: Gateway to Passport

Gateway to Passport at Charlie Palmer’s Dry Creek Kitchen is the kickoff for the weekend. We didn’t attend this event last year…a mistake we will never make again. The wineries participating were: Dry Creek Vineyards, Rued, Quivera, Pasterick, Williamson, Montemaggiore, West, Pezzi King, Dutcher Crossing, Del Carlo, Mantra, and Truett Hurst. (Photo: John Smith and John Germroth enjoying the sun and a little vino) Charlie Palmer and the staff at Dry Creek Kitchen really outdid themselves. I had about 6 cups of the Wild Mushroom Veloute…and can’t figure out how I missed the Panko and Sesame Crusted Shrimp. TRAY PASSED HORS D’OEUVRES Wild...

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Passport Weekend: Just Getting Geared up

After getting a manicure and pedicure at The Spa @ Hotel Healdsburg, it was off to explore the town before the rest of the Dayton contingent arrived. Lunch at Bistro Ralph, a favorite that John and I love to visit when we are here. Unfortunately, it is not conducive to large groups. We had the special Skate Wing with a Kelley and Young (as in Robert Young) Rose followed by a cheese plate (a hard goat cheese, crottin, and a nice Point Reyes blue). Then it was off to taste wine at a few of the many tasting rooms right in Downtown Healdsburg. First stop, The Wine Shop which is home to the distribution of many small wineries. We were specifically...

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Passport to Dry Creek: The Adventure Begins

So, after bring awaken by storms 3 hours before my alarm and not bring able to go back to sleep, my day began with only 3 hours sleep. Flights were ontime and I planned on taking the Sonoma Airporter where John would pick me up. Unfortunately, the bus broke down. Not wanting to wait around any longer, I'm now on the Bart headed to Pittsburg/Bay Point where (hopefully) John will pick me up. Finally made out to Healdsburg around 2pm and made a quick stop for lunch at restaurant Charcuterie. Potato leek soup, Risotto cake with duck and mushrooms and a Hawley Sauvignon Blanc. Fabulous! Off to the hotel to shower then out and about....

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Belgian Rocket

For 42 drinks (roughly the drink dispenser): 4 cans frozen concentrated limeade 208 oz water (26 cups) 42 oz fresh lime juice (1 btl Sysco plus 1¼ cups) 42 oz vodka 42 oz club soda added last Stir first four ingredients until well-blended. Stir in club soda. Serve in a tall ice-filled glass with lime wedge....

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Star Daisy

Equal parts gin, Applejack, orange Curacao, fresh lemon juice 1/4 oz blood orange bitters...

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Warday’s

1/4 oz green Chartreuse 1 1/4 oz sweet vermouth 1 1/4 oz London dry gin 1 1/4 oz apple brandy or Calvados Mix and strain into cocktail glass....

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Star

1/4 oz grapefruit juice (5 dashes) 1 dash sweet vermouth 1 dash dry vermouth 2 oz apple brandy or Calvados 2 oz London dry gin Shake and strain into cocktail glass...

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Star

1/4 oz grapefruit juice (5 dashes) 1 dash sweet vermouth 1 dash dry vermouth 2 oz apple brandy or Calvados 2 oz London dry gin Shake and strain into cocktail glass...

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Ante

1 3/4 oz apple brandy or Calvados 3/4 oz Dubonnet 1/4 oz Cointreau 1 dash Angostura bitters Serve in a cocktail glass (6.0 oz)...

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“25”

Johns Notes: unappealing color, probably from pink grapefruit instead of yellow. Calvados astringency and finish dominate but don’t overwhelm. Gin flavor (Beefeater) very subtle, more a balancing factor. May need ¾ oz Grand Marnier vs. ½, or a little more grapefruit juice. Considerable alcohol kick. 1 1/4 oz Calvados 1 1/2 oz gin 3/4 oz grapefruit juice 1/2 oz Van der Hum (South African tangerine liqueur…substitute Grand Marnier?) Shake and strain. Serve in a cocktail glass (6.0 oz)...

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Jack Rose

lemon wheel or lime wheel 1 oz grenadine (1 oz, 3 cl, 1/4 gills) pomegranate liqueur 3 oz applejack or Calvados (3 oz, 9 cl, 3/4 gills) Shake and strain into cocktail glass Serve in a cocktail glass (6.0 oz)...

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Calvados Cocktail

1 1/4 oz Calvados 1 1/4 oz orange juice 3/4 oz Cointreau 3/4 oz orange bitters Add plenty of ice and shake carefully Serve in a cocktail glass (6.0 oz)...

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John’s Green Ghost

A WORK IN PROGRESS 2 oz Bombay Sapphire gin 2/3 oz lime juice 1 oz green Chartreuse 1/3 oz simple syrup Consider reducing simple syrup or replacing with Chartreuse....

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Riviera

1/2 oz Galliano 1 oz vodka 1/2 oz creme de cassis 3/4 oz fresh lime juice 1/2 oz cranberry juice Shake and strain into martini glass. Substituted Chartreuse for Galliano and used 1½ oz vodka. Consider 1 oz vodka....

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Watermelon Martini

2 oz vodka (grape-distilled preferred, e.g. Boomerang or Ciroc) 2-2/3 oz watermelon puree 1-1/3 oz fresh lime juice 2/3 oz simple syrup Shake ingredients with ice and strain into martini glass....

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Martinez Variation

Stir in mixing glass with ice & strain 2 oz Plymouth gin (3.5 cl, 5/16 gills) 1 oz dry vermouth or Lillet Blanc (preferred) (original Martinez uses sweet vermouth) 1/4 oz orange curacao (Substitute maraschino liqueur e.g. Luxardo) (original uses dash of simple syrup) 1-2 dashes orange bitters (original uses dash of aromatic bitters) Add strip of orange peel (no pith) (not in original)...

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Tyku

With John spending so much time browsing what is available at the liquor store, I sometimes stumble on something that I want to try. I liked the Tyku bottle. 2 oz Ciroc or Boomerang vodka 2 oz Tyku ¼ oz Cointreau...

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Mango Tutu-Tini

From Meeker Vineyards 1½ parts Meeker Tutu Luna 1 part citrus vodka (Citron or Limon) 2 parts fresh mango juice Kiwi slice...

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Strawberry Tutu-tini

From Meeker Vineyards 1½ parts Meeker Tutu Luna 1 part vodka 2 mashed strawberries Shake with ice and strain into martini glass. Garnish with a strawberry....

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Hendrick’s Martini

2.5 oz Hendrick’s gin ½ oz dry vermouth Cucumber slice or lemon twist Shake with ice and strain...

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Pear or Peach Tutu-Tini

Another recipe from Meeker Vineyards 1½ parts Meeker Tutu Luna 1 part vodka 1 T pear or peach nectar Shake with ice and strain into martini glass....

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Frozini

We picked this recipe up at Meeker Vineyard tasting room. 1 part Meeker FroZin 1 part vodka Orange twist Stir with ice until well-chilled and strain into martini glass. Rim with dark chocolate (optional) and garnish with orange slice....

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Pama Martini

2 oz vodka (Ciroc or Boomerang) 2 oz Pama 2/3 oz Grand Marnier...

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Chocolate-Coffee Martini

This is one of my favorite after dinner beverages. One part chocolate vodka One part coffee vodka One part Starbucks liqueur Stir with ice until well-chilled and strain into a martini glass....

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Rhum Manhattan

A nice little cocktail for after dinner 2 oz aged rum (e.g. Metusalem or Neisson Rhum Agricole Reserve Speciale) 2/3 oz Sweet vermouth 3/8 oz Orange bitters 1 oz Cointreau...

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Old-Fashioned

Sugar cube 2-3 large dashes of Angostura bitters 3 ice cubes 2 oz bourbon, rye, aromatic gin, aged rum, Armagnac, or Calvados Strip of lemon peel without pith Add bitters to sugar cube and crush until dissolved. Add ice and stir in liquor. Twist lemon peel to release oil....

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John’s Rye Manhattan

2 oz Russell’s Reserve rye 1 1/3 oz Grand Marnier (DO NOT substitute Cointreau because it will be too sweet) 2/3 oz sweet vermouth Stir in an ice-filled glass....

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John’s Bourbon Manhattan

2 oz Jim Beam Black label 1 1/3 oz Grand Marnier (can substitute Cointreau which is slightly sweeter) 2/3 oz sweet vermouth (Carpano Antica) (Lillet Blanc makes more astringent…dry vermouth even more astringent...dubonnet blanc in between) Stir in an ice-filled glass....

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Apple and Ginger Cocktail

1 3/4 oz applejack 1 oz ginger liqueur 3/4 oz lime juice...

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Bourbonella

2 oz bourbon 1 oz Carpano Antica 3/4 - 1 oz orange curacao 1/8 oz blood orange bitters or grenadine...

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Kiss

1 oz gin, sweet vermouth (Carpano Antica), red dubonnet 1/4? oz Luxardo maraschino...

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Opera

2 oz gin 3/4 oz Dubonnet blanc 3/4 oz Luxardo maraschino stir/strain...

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White Port Spritzer

One part white port Half-part fresh lime juice Pour in a tall ice-filled glass. Top with tonic water and stir....

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JOHN'S YUZU COCKTAIL

1/4 oz lime juice 1/4 oz yuzu juice 1/2 oz St Germain 1/2 oz Cointreau 1 1/2 oz Hendrick's gin Stir in an ice-filled glass, top with Q tonic (cut St Germain and Cointreau in half if using grocery tonic)....

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GINGER LEMONADE (aka CHATHAM COCKTAIL)

2 oz gin 1 oz ginger syrup or ginger liqueur 1/4 oz grenadine if using ginger liqueur 1-1.5 oz fresh lemon juice Stir in a tall ice-filled glass. Top with club soda, Q tonic, or champagne....

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BOIS DE ROSE

¾ oz St. Germain ¼ oz Aperol/Campari 1 oz gin ¼ oz fresh lemon juice Shake with ice, strain into Champagne flute, top with Champagne...

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Floradora

I love the Pama version that John has created for me. 2 oz Hendrick’s gin 1/4 oz lime juice 1/4 oz yuzu juice ½ oz raspberry syrup, cassis, or 1 oz Pama (more tart, less sweet than cassis) or 1 oz Campari Bermuda-style ginger beer or Q tonic or tonic (sweeter) Stir first 3 ingredients in a tall ice-filled glass. Top with ginger beer and stir. Top with lime wedge....

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ST. GERMAIN GIN & TONIC

1.5 oz Hendrick’s or Plymouth 1 oz St. Germain 3 oz tonic water Stir in tall ice-filled glass....

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Blue Star

Stir with ice and strain into cocktail glass ¾ oz blue curacao ¾ oz gin (tried with Plymouth) ¾ oz Lillet ¾ oz fresh orange juice Strip of orange peel...

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Polo Variation

2 oz Hendrick’s or Plymouth ½ oz fresh grapefruit juice ½ oz fresh orange juice Shake and strain into cocktail glass...

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Ella

This is a cocktail John adjusted for our neighbor Lillian…he was trying to recreate a cocktail she had somewhere else… 1 1/3 oz lemon juice 1 oz limoncello 2 oz Tito's or Buckeye vodka 1/2 oz simple syrup...

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Aviation

2 oz gin 1/4 oz apricot brandy 1/4 oz Luxardo maraschino 3/4 oz lemon shake/strain...

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Tuscan

John’s Cocktail Collection 1 1/4 oz Tuaca 1 1/4 oz lemon juice 3/4 oz Luxardo maraschino shake/strain, garnish with real maraschino cherry...

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Bitter Sweet

Adding this one to John’s cocktail collection Shake with ice and strain ½ oz Cerasella or Luxardo 1 ½ oz gin ¾ oz apricot brandy ½ oz orange juice lemon if required more dry...

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Orange Burst

  1.5 oz Hendrick’s gin ¾ oz orange juice Splash Angostura bitters Equal parts ginger ale and soda water (try with ginger beer) Lemon wedge Stir in tall ice-filled glass....

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Pomegranate-Champagne Punch

2 bottles chilled brut Champagne 1 1/2 cups white rum 1 1/4 cups pomegranate juice 1 large lemon, thinly sliced Pomegranate seeds Fresh mint leaves 1 ice block Bring 1/2 cup water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, and pomegranate juice in punch bowl. Mix lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl....

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Blueberry Pomegranate Margarita

Picked this recipe card up at Dos Caminos in New York City. 1 1/2 oz Gran Centenario Plata Tequila 1/2 oz triple sec 1/2 oz lime juice 1 oz blueberry pomegranate juice Fill cocktail shaker with ice and shake all ingredients twenty times. Strain over rocks glass filled with fresh ice. Garnish with three blueberries...

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Rue Dumaine Rose Wine Tasting

Domaine du Salvard, 2010 Cheverny Rose Domaine de Fontsainte, 2008 Gris de Gris Rose Chateau Trinquevedel, 2010 Tavel Rose Butternut squash soup with pancetta-shallot-thyme relish Fricassee: Chicken fricassee with mushrooms, spring peas, and fingerling potato coins Frick Zinfand...

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Fig Charoses

This recipe was sent to me in an email and I wanted to capture it for later. Fine Cooking by John Besh Our Southern contribution adds figs to the classic sweet apple-and-nut mixture that symbolizes mortar for the bricks the Jews made in Egypt. Serves 6     1/4 cup rice wine vinegar 1/4 cup sugar 1/4 cup white wine 1/4 cup diced onion 1 apple, peeled, cored, and diced 1 cup diced dried figs 1/2 cup diced pitted dates 1/4 cup chopped roasted pistachios 1 pinch ground allspice 1 pinch ground cardamom 1 pinch ground cinnamon Put the vinegar, sugar, and wine into a small saucepan and cook over moderate...

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Lazy Sunday Dinner

Looks like it has been a lazy weekend… Grilled Pork with Garlic Lime Sauce Grilled Sweet Potatoes Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions Okay…we are using frozen fresh corn from last season, not lima beans because we are apparently out of those, and substituting shallots for the onion Drinking 2006 Gloria Ferrer Brut Rose - #wine http://cellartracker.com/w?824656...

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Lazy Saturday Dinner

It’s 7:30 and we are just starting to think about cooking dinner. So it will be something quick and easy. The greens from the CSA are starting to pile up so I think we’ll tackle those tonight. Grilled Halibut with Hoisin Grilling Sauce (Cook’s Illustrated, May 2011) Tuscan Kale with Shallots and Crispy Salami (or Bacon) (Fine Cooking) Fettuccine Alfredo Drinking 2006 Montevina Zinfandel Terra d'Oro S.H.R. Field Blend - #wine http://cellartracker.com/w?595805...

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Tuscan Kale with Shallots and Crisp Salami

by Susie Middleton from FineCooking.com The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan. Watch a quick video tip from our Test Kitchen to learn how to trim the kale. Serves four. 2 tsp. honey 1 tsp. sherry vinegar Kosher salt 14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale) 2 tsp. extra-virgin olive oil 2 large or 4 small shallots (about 4 oz.), sliced into thin rings 2 oz. thinly sliced Genoa...

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John’s Daigueri

Again, John is again experimenting from the H2hotel bar menu. 2 kinds of light rum, lime juice, simple syrup (substituted for agave nectar), marashino liqueur, and angostura bitters. John used a light and dark rum but thinks it might be better using 2 light rums. Check back as he experiments more with this recipe....

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John’s Not So Pedestrian

Last year, John discovered cocktails. And because he doesn’t do anything halfway, he is constantly tweaking and experimenting with things that he finds. He’s got this crazy notebook where he is tracking the things he tries. I’m hoping to get him to post them here. Today, he went out to get Vodka. Dayton now has a locally produced vodka called Buckeye…only available in the State of Ohio. Pretty hilarious since Ohio has some of the craziest liquor laws on the books anywhere. So, tonight we are experimenting with vodka beverages made with Buckeye Vodka. John’s variation on something called a Pedestrian 2 oz Buckeye Vodka 1/3 oz Lime Juice 1/3 oz Yuzu 1/3 oz Grenadine 1 oz Ginger Liqueur Shake with ice and serve in a martini class. Very, very nice!! NOTE: Pedestrian would normally...

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He got home at 7pm dinner!

Okay…it really didn’t matter that he got home at 7pm because I already had dinner planned. But it was really quick and easy so that worked to my advantage. Asian Glazed Salmon Coconut Rice from Cook What You Love by Robert and Melinda Blanchard Grilled Asparagus with Orange Olive Oil and Smoked Sea Salt 2007 Lambert Bridge Cabernet Franc - #wine http://cellartracker.com/w?822911 Mt. Tam Cheese with Walnut Raisin Bread   Quick, Easy, Delicious!...

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Back to Work Sunday After the #Readathon Dinner

I was sitting here playing around on the computer just before we decided to start cooking dinner when I told John I was trying NOT to read anymore today. He looked at me like I was crazy. I LOVE my husband! Looking for something quick and easy! Grilled Pork with Garlic Lime Sauce Black Bean and Tomato Quinoa And the rest of the 2009 Dutch Henry Rose I wouldn’t let John finish last night...

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2011 April Readathon Dinner

John is a great #readathon supporter…making sure I’m well fed and taking care of the clean up afterwards. Okay, I admin started with one of his Pama Flora Dora’s….probably shouldn’t have but they really are irresistible. Grilled Chicken Thighs Fettuccine Alfredo Grilled Carrots 2008 Dutch Henry RoseOkay, I had one glass and I forbid John from drinking any more of it because it was absolutely fabulous. Saving the rest for tomorrow…after I wake up. Chocolate!!!!!...

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Grilled Chicken Thighs

This is one of our favorite quick, week night dinners yield: Makes 6 servings Dark meat stands up nicely to bold Asian flavors.   ingredients 3/4 cup soy sauce 1/3 cup (packed) dark brown sugar 2 tablespoons chopped peeled fresh ginger 4 large garlic cloves, chopped 12 skinless boneless chicken thighs (about 3 pounds) Sticky Rice Seasoned Nori Wrappersprint a shopping list for this recipe preparation Whisk soy sauce, brown sugar, ginger, and garlic in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Prepare barbecue (medium-high heat). Add chicken to marinade; toss to coat. Let marinate at room temperature...

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Late Getting Home from Work Weeknight Dinner

John  is still at work so I want something super quick for dinner tonight. Using the leftover Asian BBQ sauce from Sunday’s meal. This time over portabella mushroom caps which I will grill on the grill pan. Serving with Fettuccine with Lemon Cheese Sauce…this is a new recipe that I haven’t tried before. I like that it calls for spinach (or I can substitute any of the greens that we are luckily getting from the CSA right now). UPDATE: After making this, I thought it was just so...so. Liked the citrus and the greens but the pasta got gummy when the cream cheese cooled a little. Will probably try an alfredo style sauce but add greens and/or citrus to it to give it a little different flair. Drinking 2009 Fritz Winery Estate Rosé - #wine http://cellartracker.com/w?915260 #noumena12_dining...

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Fettuccine with Lemon Cheese Sauce

Source: The Housewives Understudy UPDATE: After making this, I thought it was just so...so. Liked the citrus and the greens but the pasta got gummy when the cream cheese cooled a little. Will probably try an alfredo style sauce but add greens and/or citrus to it to give it a little different flair. 3 tbsp cream cheese 2 c spinach (loose chiffonade) 1 tbsp lemon juice 3/4 c pasta water lemon zest to garnish salt and pepper to taste Bring a pot of salted water (should taste like the sea) to a boil and add enough Fettuccine for three servings. Melt the cream cheese in a small pan on very low heat. This should take about 10 minutes. While you're melting the cheese, juice one lemon, zest the rhind, and loosely chiffonade 2 cups of spinach. When the cheese is melted, whisk in 1 tbsp of lemon...

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Hedges Family Wine Tasting @ Rue Dumaine

Hedges Family Estate 2009 CMS White Hedges Family Estate 2008 CMS Red Hedges Family Estate 2007 Red Mountain Mushroom Crepes and Pomme Frit...

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It’s a Week Night: What’s for Dinner?

  Basketball is on tonight…and while it felt like Spring yesterday…not so much today. Chile-Glazed Halibut with Avocado-Tomatillo Sauce Instead of grilling the Halibut, we will pop it in the oven to bake it making it even simpler to prepare. Fettuccine Alfredo Drinking 2007 Frick Winery Cotes du Dry Creek - #wine http://cellartracker.com/w?826306...

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Fettuccine Alfredo

This is one of my favorite side dishes to make on a weeknight. It is quick and easy! Gourmet  | October 2008by Shelley Wisema yield: Makes 4 servingsactive time: 10 mintotal time: 20 min This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan. ingredients 8 to 9 ounce egg fettuccine in nests 1/2 cup heavy cream 1/2 stick unsalted butter, cut into pieces 1/3 cup grated Parmigiano-Reggiano preparation Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta. Meanwhile,...

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Chile-Glazed Halibut with Avocado-Tomatillo Sauce

    Bon Appétit  | July 2006Barbara Pool FenzlRead More http://www.epicurious.com/recipes/food/views/Chile-Glazed-Halibut-with-Avocado-Tomatillo-Sauce-235337#ixzz1IbBRpQu0 ingredients Glaze 6 tablespoons fresh orange juice 6 tablespoons honey 1 1/2 teaspoons minced canned chipotle chiles* 1 garlic clove, coarsely chopped 1/4 teaspoon ground cinnamonSauce 1 large avocado, halved, pitted, peeled 2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped** 1/4 cup fresh orange juice 1/4 teaspoon (or more) hot pepper sauceFish 6 5-ounce halibut fillets (each about 1 inch thick) 1 orange with skin, cut lengthwise in half, thinly sliced crosswise Ground cumin preparation For glaze:Mix all ingredients in blender until smooth. Season with salt and pepper. Do...

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Sunday Dinner

Tonight  we are having people John works with for dinner because they “got” to spend the weekend in Dayton. Asian BBQ Marinated Hanger Steak(Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison) Potato & Leek Gratin (Fine Cooking) Honey Glazed Carrots and Parsnips Lemon Crunch Cake (DLM) with Balsamic Glazed Strawberries and Whipped Cream I’m leaning toward another Lambert Bridge Cabernet Franc…the 2006 and 2007 have both been very good....

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Potato & Leek Gratin – Fine Cooking

  Potato & Leek Gratinby Beth Dooley, Lucia Watson read reviews (1) The ham in this gratin is optional. If you do use it, however, taste it first. If it's very salty, use a bit less ham and be careful with the added salt.Serves four.   1/2 cup homemade or low-salt chicken or vegetable broth1-1/2 cups heavy cream1 clove garlic, crushed1 bay leaf2-1/2 lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thickKosher salt and freshly ground black pepperFreshly grated nutmeg to taste1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)4 oz. thinly sliced baked or cured...

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Family Dinner

Family dinner in this house applies to anyone who happens to show up. It is come as you are. Tonight it is Bruce, Ellen and NCAA Final Four basketball Grilled Chicken with Soy Lime Sauce Honey Glazed Roasted Carrots and Parsnips Coconut Rice (Cook What You Love by Bob and Melinda Blanchard) Drinking 2007 Lambert Bridge Cabernet Franc - #wine http://cellartracker.com/w?822911...

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