Monthly Archives: February 2015

Venison Bourguignon

Slow cooked venison shoulder is substituted with amazing success in this classic stew. If no venison is available then the standard beef roast can be used. Use a young full bodied wine like a cotes du rhone or chianti. Venison … Continue reading

Posted in Dinner, Food, Recipes | Tagged , , , | 15 Comments

Sunday Suppers: Strawberries and Bubbly

We hope you all have a fantastic Valentine’s Day. Here’s a meal that’s rich, but not too heavy. Add a salad or an appetizer if you wish, but save room for dessert and more bubbly. Gingered Prosecco Duck Wellington On … Continue reading

Posted in Dessert, Dinner, Food | Tagged , , , | 7 Comments

Veal Cutlets in Milk

This is a very quick meal that pairs well with wilted greens and polenta. Veal Scallops with Milk 1/2 lb veal cutlets pounded out to 1/8″ thick Flour 1 cup semolina flour 1 egg mixed with 1/8 cup dry white … Continue reading

Posted in Beef, Dinner, Food, Italian, Recipes | Tagged , , , | 5 Comments

The Classic Margarita

Accept no substitutes. Margarita 3 oz reposado tequila 1 oz fresh lime juice 1 1/2 oz triple sec Mix together and pour into a glass filled with ice. Salt on the rim is optional.

Posted in Mexican, Spirits | Tagged , , | 1 Comment

In Our Kitchen

Above is the first course/munching tray Katherine made for my birthday while we grilled the steaks and deep fried the potatoes. It featured some homemade pickles, deli favorites like pimento cheese and excellent pates and cold cuts from a new … Continue reading

Posted in Food, Rants, Restaurants | Tagged , | 13 Comments

Sunday Suppers: Wine and Potatoes

We’ve been posting fewer new recipes in 2015, which gives us a long overdue chance to revisit some recipes we haven’t made in several years. On a recent Sunday, Greg cut up a whole hen to make coq au vin. … Continue reading

Posted in Chicken, Dessert, Dinner, Food, Sides | Tagged , , , , , | 1 Comment