Incredible. This recipe was billed as a last chance for comfort food before winter comes to an end. I can’t limit it to just that timeframe. With a cooking time over three hours, we had ample opportunity during the day to wander through the house and breathe the intoxicating aroma emanating from our kitchen. Six cloves of garlic, the [...]
Archive for February, 2008
Cabernet-Braised Beef Short Ribs
Posted in Food, Meat, tagged Beef, Wine on February 24, 2008 | 2 Comments »
Spinach Salad with Maple-Dijon Vinaigrette
Posted in Food, Salad, tagged Salad on February 24, 2008 | Leave a Comment »
The vinaigrette for this salad is simply wonderful. There are so many flavors happening, and they truly marry well in the mouth. I love spinach salad anyway, and I don’t think you can go too far wrong with crispy, crumbled bacon.
This recipe from our friends at Cooking Light magazine.
Ingredients
1/4 cup maple syrup
3 tablespoons minced shallots
2 tablespoons red [...]
Honey-Buttermilk Bread
Posted in Bread, Food, tagged Bread on February 24, 2008 | Leave a Comment »
Ingredients
1/2 cup warm water
1 packet yeast
1 teaspoon sugar
1-1/2 cups buttermilk, slightly warmed
4 tablespoons butter, melted
1/4 to 1/2 cup honey
6 cups flour, separated
egg wash (1 beaten egg, with 2 tablespoons water)
sesame seeds (optional)
Preparation
Pour the warm water into the bottom of a large bowl, add yeast. Sprinkle in the sugar to activate the yeast. Whisk together and [...]
Goat Cheese and Grape Crostini
Posted in Appetizers, Food, tagged Appetizers on February 24, 2008 | 1 Comment »
A surprising burst of flavor! I originally purchased plain goat cheese rather than herbed, so I chopped fresh rosemary and parsley and combined with the cheese. The crisp baguette, the savory cheese and the juicy grapes combined to produce an eye-popping treat. I highly recommend it!
This recipe brought to us by our friends at Bon Appetit magazine.
Makes 16
Ingredients
1 sourdough baguette
Extra virgin [...]
Rutherford Ranch Cabernet Sauvignon 2005
Posted in Wine, tagged Wine on February 24, 2008 | 1 Comment »
Wine: Rutherford Ranch Cabernet Sauvignon 2005
Price: $12.49
Region: Napa Valley, CA
Grape Variety: Cabernet Sauvignon
Purchased: Surdyk’s, Minneapolis, MN
This was our second go-round with this particular wine, and in reviewing my notes our experience was very consistent. The color was a deep ruby red, beautiful as we swirled it in the glass for our first taste. The nose had a [...]
Asparagus and Prosciutto Thin Crust Pizza
Posted in Food, Pizza, tagged Pizza on February 15, 2008 | 2 Comments »
One of my great pleasures in cooking is imagining a flavor combination and then creating the recipe to find out what happens. It doesn’t happen often enough, but it sure is fun when I get it right. Asparagus and prosciutto is a combination that gets it right, especially on our simple thin crust pizza. The kosher [...]
Lemon-Basil Chicken with Basil Aioli
Posted in Food, Poultry, tagged Poultry on February 12, 2008 | Leave a Comment »
This was a welcome burst of flavor on a cold winter evening. The aioli combined the sharp citrus ping of lemon with the pungent taste of minced garlic. Meanwhile, the gently carmelized surface of the chicken breast provided a striking contrast in texture. This was delicious over a simple bed of egg noodles, with a [...]
French Chicken in Vinegar Sauce with Pepper-Spiked Polenta
Posted in Food, Poultry, tagged Poultry on February 11, 2008 | 1 Comment »
This dish has been a favorite for a very long time. The sauce has the sharp tang of vinegar which is almost reminiscent of a summertime barbecue, but it’s refined enough to serve to serve to a more formal gathering of friends. It’s also worth noting that this is the recipe that made us fans of [...]
Pepper-Spiked Polenta
Posted in Food, Side Dishes, tagged Side Dishes on February 11, 2008 | 2 Comments »
This polenta provides a terrific complement for a dish with a tomato-based sauce. We vary the amount of red pepper to suit our sense of adventure on a given day. Choosing cayenne pepper or crushed red pepper flakes also makes this dish interesting.
Ingredients
Cooking spray
4 cups water
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 [...]
Do You Sharpen Your Knives?
Posted in Cooking Tools, tagged Cooking Tools on February 5, 2008 | 2 Comments »
How often do you sharpen your knives? Do you sharpen them at all? I’m guessing you probably pay attention to your equipment, so chances are good you don’t let your knives go dull. That’s great, but do you grind them until they’re dull before sharpening, or do you hone them every day?
When we first became [...]
