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It is hot out there, so I cranked up the A/C and cooked like it was snowing!!
Spring Lamb Stew with potatoes, carrots, onions and herbs. Fresh baguette. Served with a 1995 M. Chapoutier Châteauneuf-du-Pape Barbe Rac. Life is good. Now for a good stogie...  PH |
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You do enjoy your Sunday's.  |
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Philly Cheese Steak from Taste of Italy.
I need to go to the gym after the last 4 days. |
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Fruit basket. Cheese and Merlot.
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Isn't that what they're for? A Partagas Churchill and a glass of Macallan 18 on the deck as the sun set.  Ahhh....PH |
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Mmmm Mmmm good. What's next...hot cocoa? Chicken soup? Chili?  |
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Osso buco!
PH |
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Pan fried hazelnut encrusted trout. Served with sauteed spinach, and garden ripened tomatoes with EVOO and fresh basil. A 2002 white Burgundy matched up very well with the buttery hazelnut crust.
Got acid? @@@@@@@@@@@@ Everyone has to believe in something. I believe I’ll have another glass of wine. |
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My husband is on a mini vacation and I don't have to work this week so we went out for lunch. We went to an old favorite I've recommended here, Blackbird.
We split the ahi, heirloom tomato and watermelon salad with avocado, jalapeno, coriander seed and mache. It wasn't large but it was simply one of the most beautiful salads I have ever eaten, maybe the best ever. Everything was at the peak of freshness and it didn't hurt that all of my favorite things were in the salad. Then I had crispy potato turnovers with saffron-tomato yogurt, kohlrabi, arugula, grilled sweet corn and basil. Because it was so damn good, I must add that Matt had an organic pork belly sandwich with cabbage slaw, dijonnaise, summer vegetable salad and garlic frites. For dessert I opted for watermelon sorbet with cucumber granita and gazpacho. Very nice. With all this I had a couple glasses of '04 LaRouche Chablis. |
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pizza, damn it
too much sausage lolita is getting more than me but, she's not getting any of my sandrone valmaggiore all i want, l.o.v.eeee. machine |
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Last night, I made ziti w/ sauteed sweet Italian sausage, red and yellow peppers and a yellow onion and added a can of Pastene diced tomatoes w/ puree. Very tasty.
Go HOKIES!!! |
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found an interesting recipe for roasted red bell pepper pesto pasta. adding mushrooms, green onions and grilled chicken slices. sounds good, we'll see tonight. pairing with a coriole redstone.
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Awesome meatballs and marinara made into subs last night...similar to Hunter's meatballs and pasta sauce...but better
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Going to saute some foie gras tonight and serve it with a hot fruit sauce and pair it with a Beerenauslese.
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At the advice of Pyang, I asked our server if we could do a tasting menu to be paired with the wines we brought in.
We brought: '95 Dominique Laurent Vosne-Romanee Beaux Monts 1er '95 Chateau Certan de May '95 Chateau d'Yquem The GM, Nick, came over and asked what we would like. I told him that I had spoken with Pyang (you should have seen Nick jump to attention ) and that Powell said the chef might do a tasting menu. I told Nick that I would like the chef to pair courses with the wine. He asked how many, and I basically said to tell the chef to go for it. I also told him that I wanted to start with the pork belly and a Reisling, and then whatever the chef felt appropriate. After an amuse bouche, the first course came:Pork belly with poached D'Anjou Pear and orange marmalade. It was paired with glasses of '04 Wegeler Geisenheimer Rothenberg Auslese and '04 JJ Prum Berkasteler Badstube Spatlese. Both DnVsMom and I loved it with the Wegeler, but weren't as high on it with the Prum. If you eat at n.v., you must have the pork belly. Second course was a roasted beet and goat cheese Napoleon with micro beet greens and beet paint. I will first say that I am not a fan of beets. I cleaned my plate. With the burgundy, there was an earthiness and harmony that was fantastic. Third course was a five spice marinated quail salad with watercress, red cabbage, and fried shallots. Beautifully seasoned and married quite nicely with the burgundy. The fourth course was certainly a stunner. Grilled foie gras with sliced apricots and blackberry compote. It was DnVsMom's maided Yquem voyage (and only my second time), and it was sheer bliss. The apricots were a little on the tart side which provided a nice contrast, but the foie was perfect. I really wanted to ask for another, but I figured we had a few more courses coming, so we just finished sipping on the glass of Yquem. The fifth course was a sake glazed cod with "forbidden rice" and hen-of-the-woods mushroom broth. The glazed cod seemed a little strong for the burgundy, but the rice and mushroom broth worked fantastically. Then came the Sonoma duck breast with fresh figs, rainbow chard, and balsamic port reduction. Wow. Cooked to a beautiful medium rare, the duck was wonderful with the Pomerol. The skin was crispy with a saltiness that I really enjoyed (although it was a bit salty for DnVsMom). Highly recommended. The seventh course was a beef short rib with carrots and onions on a "potato foam". Another great choice to go with the Certan de May. It was a great ending for me, although a little heavy for DnVsMom. Melissa, our server, asked about dessert, but with more Yquem in the bottle, we decided to pass. Service was extremely attentive without hovering, and it was a wonderful place to have an anniversary dinner. When the check came and DnVsMom asked how much and I said, $400, she didn't even flinch, so I know that she fully enjoyed the evening. When I told her the real cost (a little more than half of that), she simply laughed and smiled and asked when we would be back. Even though the restaurant has a two bottle limit corkage policy that is waived with purchase from the list (we asked later in the evening), we brought three bottles in and weren't charged corkage. We left some of both the red wines in decanter for Nick and his staff, and he had some of the Yquem as well. We retired to the lounge while awaiting a cab, and DnVsMom had a glass of '01 Shramsberg Sparkling Rose and I saw '93 Yquem by the glass, so I had to go for it. It was nice, but nowhere near the class of the '95. After about three hours in the restaurant, we were getting ready to leave and Pyang and Ttepper came into the lounge, so we stuck around, had a cocktail and chatted for awhile before moving on to The Bounty Hunter for a final final final.... As have others before me, I highly, highly recommend n.v. Romeo and Juliet are together in eternity.... |
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fresh pineapple, roasted red pepper hummus with baked tortillas, mango with cayenne and lime, homemade ginger ale, handfulls of curly parsley.
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Congrats DVD on the anniversary!!!
I had nothing anywhere close to that last night.  We have a neighbor who is an 80 year old Italian man, and he grows the best tasting tomatoes I've ever had. So we usually buy 5-6 pounds from him every week. So last night, I cooked up some penne pasta. I sliced up two huge tomatoes, chopped 1 clove garlic, finely chopped 5 basil leaves, and chopped up 4 sundrued tomatoes. I tossed it in to the pasta when it finished cooking, and stirred in some evoo. It was a very nice, light summertime meal.Go HOKIES!!! |
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Pasta Bransoni
Saute some cloves of garlic and onions along with basil and oregano in a big sauce pan. Marinate 1/2 cup minced clams in a basil marinara sauce add to sauce along with a can, or two depending on your taste of crushed tomatoes. Simmer. Add 1/2 cup of chopped procuitto. Sprinkle a little olive oil over stir in. Simmer. When sauce is ready add 1/2 cup of chopped baby portabella shrooms. Simmer another minute or two. Finally right before serving add very thin slices of smoked mozzarella and melt over sauce. Take cooked pasta (al dente) and add to sauce pan and stir in. Best with penne or thin spaghetti. Serve and enjoy. Great with a nice Pinot Noir or a buttery Chard! cabsandzins |
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My Mother in-laws fresh cut by hand homemade spaghetti. Nothing like it!
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Angel hair pasta, pesto, procuitto, and pine nuts...served with warm foccacia. Yummmmm......  |
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Got a recipe? |
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Hold on ok? This is quite complicated. Are you sitting down? PLEASE, try not to modify this too much. 3 1/2 cups unbleached all-purpose flour 4 extra-large eggs Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired. |
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Just one more sip. |
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Sure. Right after I show you how to enrich uranium. |