Monthly Archives: February 2015

Special Feature: Blueberry Buttermilk Pancakes

For Tony’s birthday on January 11, we talked about going out for breakfast, but I wanted to make a special breakfast for him. He loves Ellie Krieger’s whole wheat pancakes (I use the recipe in her cookbook, “The Food You Crave”, … Continue reading

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Grilled Swordfish with Cilantro Chile-Vinaigrette and Moroccan Vegetable Couscous

Tuesday night featured a Moroccan theme with Food & Wine’s Grilled Swordfish with Cilantro-Chile Vinaigrette and Food 52’s Moroccan Vegetable Couscous. This was a little bit more than we normally tackle on a weeknight and Kim shares how it went. I started first by … Continue reading

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February 22, 2015 – Mushroom Bourguignon

After falling in love with Rachel Khoo’s Boeuf Bourguignon, we thought we’d make Smitten Kitchen’s Mushroom Bourguignon for a vegetarian twist on this French classic. Kim tells how it went. I started by doing almost all the prep in advance, which was … Continue reading

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Puy Lentil Salad with Goats’ Cheese, Beetroot and Dill Vinaigrette

For Thursday night dinner, Kim made Rachel Khoo’s Puy Lentil Salad With Goats’ Cheese, Beetroot, and Dill Vinaigrette which paired in a charming way with Wines by the Flask‘s suggestion of 2013 Louis Metaireau Muscadet. Kim tells how it went. I started first by … Continue reading

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Menu for the Week of February 22, 2015

Menu for the Week: Two at the Table Menu Week of February 22 2015 We continue this week with our mostly meatless menus, with recipes from favorites old and new, from Ina Garten to Smitten Kitchen to Food 52. A few … Continue reading

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February 20, 2015 – Winter Vegetable Chili

On Friday night, we made one of our vegetarian faves: Winter Vegetable Chili from “Food + Wine”. We already had some carrots in the fridge, so it was a simple thing to buy some parsnips and red bell pepper to complete the … Continue reading

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Special Feature: Ricotta, Olive Oil, and Honey Toasts

Since we had the day off on Monday, Kim wanted to do something a little different for breakfast. She was reading Real Simple’s most recent issue and spotted a whole section on ricotta. She knew we’d have the leftover Coach Farm … Continue reading

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