May The Stars Light Your Way
Oh, Wendy & I adore Christopher Moore! He’s one funny writer, as nice as he can be in person, and writes enjoyably messed-up stories. YOU SUCK is a follow-up to BLOODSUCKING FIENDS that Mr. Moore has written at the request of his readers. I’m only…
                     -= Exported from BigOven =-                           Shrimp Volavent Recipe By: Doug Johnstone, CEC Serving Size: 12 Cuisine: Main Ingredient: Categories: Hors dOeuvres, Appetizers -= Ingredients =- 2 each sheets Puff Pastry 1 large Egg 2 tablespoon Heavy Cream 36 large Shrimp ; Peeled And…
On Saturday, February 3, 2007, Wendy & I joined Gail, Bill, Joanne, Bob, Mike, Greg, Laramie, and Mark at a table at the Iron Horse Inn for their first-Saturday Wine Dinner. While it wasn’t the best wine dinner we’ve ever attended, it was still an enjoyable evening out with good food, friends, and wine. Here’s what was on the menu:
First Course
Parsnip Puree, Vanilla Oil, Blue Crab
Lobster Cove Chardonnay
This was a nice, warming pureed soup to start the meal. Though I am not a fan of Chardonnay in general, this unoaked wine went well with the course.
Second Course
Peanut Butter & Strawberry Jelly Foie Gras
Gold Leaf Merlot
Loyal readers of this site know that I am a big fan of foie gras. However, this dish has to be considered a ‘miss’… First, the peanut butter was overpowering and the white bread didn’t add anything. The foie was good, but it was cold.
Third Course
Southern Fried Arctic Char, Smoked Trout Pasta Salad, Red Pepper Oil, Chive Oil
Four Kings Meritage
I enjoyed the components of this dish, but the combination did not add up. Eaten seperately, the char was very nice, the smoked trout pasta salad was good. Eaten together, I was left scratching my head as to the combination. The Four Kings Meritage was an enjoyable wine.
Fourth Course
Slow Braised Veal Osso Bucco, Roasted Root Vegetable “Cassoulet” Style, Pork Confit
“Handprint” Merlot
I really like Osso Bucco, and it was a perfect dish for the cold weather we’re enduring in Cincinnati right now. I missed the bones (and the marrow!) which for some reason weren’t included on the dish. The wine was a lovely compliment to this dish, and the hand-painted bottles are beautiful.
Dessert
Chocolate Fig Newton Crème Brulee
Fro-Zin Icewine
The Icewine was really, really tasty — a ‘keeper’ from this menu. The brulee was good, but overly rich.
Our first Happy Mouth of 2007 was Kristy’s selection. She selected BELLA LUNA on Eastern Avenue for their imported Italian pastas and house-made delights. The restaurant is quite informal and very friendly. We had a really nice time, and the food was very good. I sampled…
                     -= Exported from BigOven =-                          Mini White Castles Recipe By: Joan Fisher at University of Cincinnati Serving Size: 30 Cuisine: Main Ingredient: Categories: Easy, Sandwiches, Appetizers -= Ingredients =- 1 1/2 pound Ground Chuck 1 package Lipton Onion Soup Mix 3 ea 20…
                     -= Exported from BigOven =-
                  Meat Sauce — Professional Chef
The classic “spaghetti” sauce loved by children and adults; this sauce also works well with lasagna and heavier pasta dishes.
Recipe By: THE NEW PROFESSIONAL CHEF, page 539
Serving Size: 2
Cuisine: Italian
Main Ingredient:
Categories: Sauces
-= Ingredients =-
2 tablespoon Olive Oil
2 each Garlic Cloves ; Minced
3 ounces Onion ; Minced
2 1/2 pounds Chuck ; or Combination Of Veal And Chuck
1 quart Tomato Puree
1 1/2 ounces Tomato Paste
1 teaspoon Salt ; To Taste
1/2 teaspoon Pepper ; Freshly Ground To Taste
1 tablespoon Basil ; Fresh Chopped
1 tablespoon Oregano ; Fresh Chopped
1 tablespoon Thyme ; Fresh Chopped
-= Instructions =-
1. Heat the olive oil in a large skillet.
2. Add the garlic and onion and saute them until the onions are tender and light and brown.
3. Add the ground meat. Saute the mixture, stirring with a wooden spoon to break up any lumps, until the meat is browned, about 3 minutes.
4. Add the tomato puree and 2 tablespoons of the tomato paste.
5. Season the sauce to taste with salt & pepper. Add the herbs.
6. Degrease the sauce if necessary.
7. Adjust the seasoning or consistency with additional tomato paste if necessary.
** This recipe can be pasted into BigOven without retyping.    **
** Easy recipe software. Try it free at: http://www.bigoven.com   **
Â
Tonight we attended a Wine Dinner at the IRON HORSE INN. Wendy and I have been attending most of the wine dinners there for the last four years or so, and this was a particularly enjoyable one, as it contained one of the best single courses &…