This recipe comes from the most recent edition of Food and Wine magazine. I made a pot of chowder because today it feels as if the fall season is here. This soup is very easy to create, but I will say that it is not for someone who doesn’t like their food spicy. I am … Continue reading
Garden To Plate, Pole Beans And Pancetta
It’s Monday evening. Yesterday afternoon, my one day off this week, I plucked pole beans from the vines, cherry tomatoes from their little green highways and pulled onions from the ground. Tonight I cut the veggies, cooked them with small, diced pancetta squares and served them along side of thin, grilled pork chops and local … Continue reading
2004 Vincent Girardin, Bourgogne, Cuvee Saint-Vincent, Pinot Noir
This wine is an old favorite of mine. Practically any of the Vincent Girardin Burgundies are old favorites of mine! I opened this the other night to have with the “Filet Mignon With Stilton and Port Reduction” and it held up nicely with the rich food flavors. This is just a nice little Burgundy with … Continue reading
Tomato Tart (vegetarian)
Sandy made this tart last night and it was hard to stop after two slices! This recipe comes from the “Once Upon a Tart” cookbook by Frank Mentesana and Jerome Audureau. As you can see, our tart is small and that is because Sandy cut the recipe in half. Also, the recipe calls for plum … Continue reading
Filet Mignon With Stilton and Port Reduction
I adapted this very simply recipe from one that I pulled out of Traditional Home magazine. I served it with fresh boiled, buttered and herbed beets from our garden. The filet looks thin in this photograph, but it is, in fact, tied and 2 inches thick! Enjoy! 2 (8 ounce filet mignon), tied to a … Continue reading
Homemade Fettuccine Al Limone (vegetarian)
This recipe comes from the recent La Cucina Italiana magazine; the pasta issue. So very easy, so deep in flavor, it is an instant favorite. I made fresh fettuccine, had a couple of lemons in the fridge and picked fresh basil from the garden. serves 4 2 lemons Fine sea salt 1 cup packed basil … Continue reading
Red Wine, White Wine, Fine Food Too! 