Irene & Mark Dress up Fettuccine Recipe

Irene and Mark took my basic Fettuccine w/ Red Pepper Flakes and put their spin on it by adding sausage and mushrooms.  I'm not sure if Matt was there as a co-chef, or if he was just there to eat, but he said their version of this recipe was great. They served it up with Garlic Toast using a baguette left over from their french toast feast the day before. Keep cooking guys and let us know us your versions turn out! IrenePasta


John Cooks First Meal in His Christmas Pan

I had John's name in our Christmas gift drawing, and knew he liked Le Creuset pans, so I bought him a dutch oven. Here's the picture he just texted me showing his first work of art in his new pan! The recipe is from "Cooking with Quinoa" by Rena Patton.  John says this one is like meatloaf . . . never the same twice. You can use any grain - brown rice, farrow, etc., and it's both sweet and savory. A variety of herbs and other vegetables can be used. John used 2 sweet potatoes - baked and scooped out, Monterey Jack cheese and feta.  Adapt it based on the ingredients you have on hand. Recipe follows. IMG_3380 IMG_3384 (1)




Really? A Syrah?

We were having dinner at Tuskie's the other night, and as usual, I elected to try a glass of "Marko's Red" wine recommendation of the day - a Syrah blend from Columbia Valley, Washington. Now normally a Cote de Rhone style wine would not be something I would choose, but I have often tried this sommelier's recommendations, and have never been disappointed. Although this wine was a departure from the big cabs I normally choose, it had a hearty nose, was full bodied and the finish was silky smooth. Click here to buy this wine. Pundit

Winemaker's Notes:

#34 Wine Spectator Top 100 of 2015 Dark color with bright ruby highlights. Intense nose of dark cherry, cocoa, vanilla and hints of black truffles. The mouth feel is unctuous, with flavors of candied plum, cherry pie and vanilla. The finish is soft and seamless. Blend: 94% Syrah, 3% Grenache, 2% Mourvèdre, 1% Viognier

Wine Spectator: 92 Points

"This shows nice tension between the ripe, dark flavors and crisp, lively structure, featuring a sleek core of plum and smoky tea flavors that carry easily into the long and deftly balanced finish. A little cellaring should soften the tannins. Best from 2017 through 2020."


Matt Makes French Toast for His Crew

Matt selected French Toast as the first recipe to make from the Cookbook.  What better way to hone your skills than to make something like this for 10 people!  Sounds like a great way to start the morning with friends. FB_IMG_1452721032174french toastFB_IMG_1452721059056 Yum! This looks great! FB_IMG_1452721047707
I can make French Toast too! Confectioner's Sugar on the top is key!

I can make French Toast too! Confectioner's Sugar on the top is key!