This is our go-to recipe for a simple but delicious (and quick) Mexican meal. We often use what is on hand and omit whatever isn’t so we don’t have to make a store run. The recipe is very flexible and we let everyone make their own.
Read More →Beef Wellington
For the last six years or so, Paul and I have made a tradition of cooking Beef Wellington on Christmas Eve. We open our presents to each other while it’s in the oven, crack a bottle of fine wine with the meal and then watch “It’s a Wonderful Life” and always, always cry at the end (even though we know every word of the movie!).
Read More →Roast Chicken with Mustard Cream Sauce
On a cool, dark, fall or winter night, there is nothing more comforting that a great roast chicken (it beats turkey every time in our book!). This is our go-to recipe that features a seductively simple French-style mustard sauce that was one of Van Gogh’s favorites when he lived at the Auberge Ravoux (his last home).
Read More →Pickled Beets with Goat Cheese and Pistachios
This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, roast them and pickle them.
Read More →Apple, Manchego and Chive Salad
This is another recipe adapted from a restaurant – Cafe Lurcat in Naples, Florida. It is only four ingredients but it was a crowd pleaser at the tasting!
