This month’s Wine Night party found us celebrating one of the best wines I’ve ever sipped. A Barolo from Italy. Barolo wines are derived from the Nebbiolo grape and are produced in Italy’s Piedmont region. Nebbiolo is a black-skinned red wine grape variety most famous for creating the ‘tar and roses’ scent that is prominent in Barolo wines. This
Archives for November 2012
Coriander Crusted Pork Tenderloin
Extremely easy Pork Tenderloin Recipe. One pan, 4 ingredients and you’ve got a quick dinner recipe. Coriander Crusted Pork Tenderloin is a breeze to make and very satisfying one at that. Before we get to this super easy, non-recipe pork tenderloin, I’d like to address coriander seed. Coriander is the dried seed or fruit of the
Braised Tarragon Chicken Recipe
Slow cooked braised chicken recipes are quickly becoming a favorite cold weather dish in our house and this tarragon version didn’t disappoint. So savory and melt in your mouth delicious. Let’s take a look.
Thanksgiving Cocktail Recipe, Pumpkin Pie Martini
Looking for a Thanksgiving Cocktail recipe to serve your guests? How about a Pumpkin Pie Martini.
Indian Chicken Stew
I have to admit my fearless kitchen attitude suddenly turns fraidy cat when it comes to Indian food. Even with two Madhur Jaffray cookbooks in my possession, I just don’t prepare it much.
Recipe For Potato Soup With Cheese
My mom put Potato Soup on the dinner table at least once a week while I was growing up. Simple with ingredients, and so big on flavor, it’s definitely towards the top of my comfort food list. I make it on a regular basis also, but never seem to think it taskes as good as
Easy, Healthy, Shrimp White Bean Salad Recipe
This Easy, Healthy Shrimp salad recipe is big on flavor with greens and an exciting vinaigrette, this is a salad you’ll want to make over and over again. I saw this shrimp salad recipe on Sam’s blog on Thursday morning and it was on our dinner table Thursday evening. Or at least a similar version
Green Chili and Eggs, Fall Colors
I had a crisper drawer full of chile peppers from various September and October CSA deliveries. The jalapeno’s had kept their brilliant green color, a few other varieties had turned a bright red, a couple had taken on an orange hue and some were gold and yellow. I threw them all on a baking sheet,