a food lover’s chronicle of all things culinary

Goat Cheese Toasts with Walnuts, Honey and Rosemary

Ellen found this recipe in the November 2006 issue of InStyle magazine. We made these as a quick appetizer and we will be sure to serve them again at our dinner party in February. The honey adds the perfect amount of sweetness just at the finish. The rosemary flavors poke right through the subtle goat cheese. I paired them with a 2002 Constant Vineyards Diamond Mountain Vineyard Cabernet Sauvignon. The pairing was decent, albeit a blind one. The wine may be a bit too dry to pair with these flavorful toasts.

Continue Reading Add comment January 1st, 2007

Your Best Vegetarian Recipes

Ellen and I have recently been doing a sort of theme-week for our dinners. We’re trying to eat much healthier and cut out fatty foods. After Thanksgiving, it seems everyone is burnt out on poultry. On Christmas, we have prime rib, and since we don’t eat red meat often, we’re cutting back on that until then.

That left us with seafood for this week. For next week, we were thinking of all vegetarian meals. We haven’t experimented much with tofu but would love to try. We do some good vegetable sautées as side dishes. So, I ask you:

What’s your best/favorite/most tasty/easiest vegetarian recipe?

Use the comments section below to recommend yours!

4 comments November 30th, 2006

Baked Salmon on Chard

Baking salmon on top of Swiss chard keeps the fish moist and eases the removal of the delicate fillets from the baking dish. The fresh cucumber relish pairs very well with the salmon. Use the freshest looking cucumber you can find. I used an English or hothouse cucumber because its quite mild and has very small seeds and a very thin skin.

Continue Reading Add comment November 28th, 2006

Sleepy Hollow Cider

I found this recipe in the October 2005 issue of Sunset Magazine. The recipe is originally from the Luna Park restaurant in San Francisco. The idea is to let folks add their own amount of pumpkin- and vanilla-bean-infused vodka to hot spiced cider.

Continue Reading 1 comment November 28th, 2006

Arugula and Endive Salad with Pine Nuts and Parmesan

This salad pairs perfectly with the Grilled Swordfish Steaks with Basil-Caper Butter. It has the perfect balance of sweetness from the tomatoes with tartness from the lemon juice with the added sharpness from the parmesan. This salad would serve as a great bed to serve most any fish or lightly flavored meat. I can definitely see serving a beef tenderloin over it one day.

Continue Reading Add comment August 21st, 2006

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