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Originally posted by wine+art:
Originally posted by PurpleHaze:
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... Cool


You do enjoy your Sunday's. Wink

Isn't that what they're for? Cool A Partagas Churchill and a glass of Macallan 18 on the deck as the sun set. Smile Ahhh....

Originally posted by PurpleHaze:
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... Cool

Mmmm Mmmm good.

What's cocoa? Chicken soup? Chili? Big Grin
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.
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 Big Grin ) 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.
Congrats DVD on the anniversary!!!

I had nothing anywhere close to that last night. Frown 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.
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!

Originally posted by Bella Donna:
Got a recipe?

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.
Great dinner last night. Oliveto's secured 3000lbs of prime tomatoes from small local growers and went all out to dazzle guests. The only slip up I could find was the way suckling pig was served at room temp, which is not my favorite, but I guess, I have to be thankful it was on the menu at all, so I don't hold it against them. One of the unexpected highlights of the dinner was bottle of '03 Faiveley Mercurey Clos Rochette.
Not August, but Labor Day:

Shrimp with remolaude sauce on various toasted breads along with various other appetizers to be determined.
20 pounds steamed King Crab legs
4 pounds aspargus grilled over charcoal with orange butter.
20 steamed artichokes with drawn butter and horseradish sauce
10 pounds jumbo shrimp grilled over charcoal with various spices and olive oil.
Baby greens salad with strawberries and alvacado and secret red wine vinegarette.
Blackberry marcopone for dessert.
Have not decided on the wines yet, but will have 24 each Heineken's, Shiner Bock and Miller Lite. Dessert port to be determined.
The night before last, enchilada suizas:

Recipe from
1 1/2 lb bone-in chicken breasts, skin removed
2 teaspoon salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 teaspoon vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6" each)
1 1/2 oz Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-¬high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.

Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.

Last night:
Rotini tossed with sauteed onions, sliced ribeye, shredded carrots with EVOO, salt, pepper

My BFF made an onion casserole:
In the biggest casserole dish you can find
-Layer of sliced onions
-Layer of crushed Ruffles
-Layer of sliced onions
-Layer of crushed Ruffles
-Cream of mushroom soup mixed with half a cup of milk, poured on top of the layers
-Bake for 1 hour at 350

Somehow, our 1 hour ended up being almost 3 hours because the onions weren't getting soft enough. Confused

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