Two at the Table

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 months ago, we made Rachel Khoo’s Boeuf Bourguignon and absolutely loved it. We found a great vegetarian spin on this classic French dish in the Smitten Kitchen’s Mushroom Bourguignon. We love mushrooms and have made so many tasty things from the Smitten Kitchen cookbook that we know this one is going to be spectacular. We also know that our friends at Wines by the Flask will pair this up with something great!

Kim will be at a meeting of the New York Junior League Monday night, so Tony will be on his own. Since work has been a little crazier than usual for Tony the past few weeks, he thought it would be nice to take a night off and order something pre-made. We know – Two at the Table? Eating something pre-made? Sacrilege! – but even we can’t always find the time or energy to  cook!

We’ll bounce back in style on Tuesday with both a main course and a side. Kim was in the mood for swordfish, so we’ll be making Food & Wine’s Grilled Swordfish with Cilantro-Chile Vinaigrette. We wanted a fun side to go with the fish, so Kim found Food 52’s Moroccan Vegetable Cous Cous. Despite the fact that the cous cous contains chick peas, one of the very, very few things Tony won’t eat (seriously, it’s a short list: liver and other, similar bits from inside the animal; whole chick peas (though hummus isn’t an issue); and whole, hard-boiled eggs), we think it’s going to be a big hit.

We were struggling to find a recipe for Wednesday. There’s a good chance we’ll both be home late from work, but also a good chance that we’ll be home at a pretty normal time, so it was hard to find something simple that was also satisfying. In the end, we just decided to order in. (One of the beauties of living in New York City is that that’s always a very viable option!)

Kim will be at her book club on Thursday, so Tony will be on his own and will have some of the Winter Vegetable Chili left over from last week

With a little more time to cook on Friday, we’ll make Ina Garten’s Coquilles St. Jacques. We have some scallops in the freezer, so we wanted to use those, but we mostly picked this recipe because it was so good when we first made it last month. You might remember that the last time we used larger sea scallops, which we had to cut into quarters, and went heavy on the mushrooms. We’ll use smaller bay scallops this time, which will save a little work, but we’re going to go just as heavy on the mushrooms. Tony goofed a bit in making the sauce last time, so he’ll try to fix that error, and we’ll make sure we have plenty of French bread on hand to get all of that delicious sauce.

We won’t be cooking on Saturday night, as we’ll be at the New York Junior League’s Winter Ball, but we’re excited to try all the dishes on this week’s menu!

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 Goat’s Milk Ricotta that didn’t go into Rachel Khoo’s Sun-Dried Tomato and Ricotta Tapenade from our joint adventure with Wines by the Flask, so she decided to make Ricotta, Olive Oil and Honey Toasts with delicious results for a lovely late breakfast. Kim discusses how it came together.

I started by slicing a baguette into four nice pieces and brushing it with olive oil. Since we don’t have a  toaster oven, I toasted the beard in the oven for about 15 minutes at 350 degrees. When it came out of the oven, I let it cool for just a moment and then, using a small spatula, I spread on the ricotta. We had both lavender honey and wildflower honey around so I decided to make two pieces with each kind of honey to see if there was one we liked better. After drizzling with honey, I sprinkled on some fleur de sel and added a quick grind of pepper and breakfast was served!

We both enjoyed the unique combination of olive oil, ricotta, honey, and salt and pepper. Both kinds of honey were delicious, but the lavender honey really stood out. Paired with some hot, black coffee, the toasts made for a very special breakfast.

We had our Valentine’s Day dinner at home as planned and it was wonderful. We teamed up to make dinner, with Kim making Ina Garten’s Herb-Marinated Pork Tenderloin and Tony making Roasted Brussels Sprouts and Mushrooms using a recipe from The New York Times. And of course, we shared the “task” of drinking the bottle of 2012 Albert Boxler Riesling we were opening for this special occasion. Tony and Kim describe how they each made their dish as well as their overall impressions of the dinner.

Kim: I had made this pork tenderloin before, but if I recall correctly it was a weeknight and I think I only let the pork marinate for 30 minutes, not the suggested three hours, so I was really excited to try it again. Our dear friends Tom and Sharon had also made it recently and raved about it so I knew I was off to a good start. Three pork tenderloins is a lot, so we cut the recipe by two-thirds and purchased one pork tenderloin that was just over three-quarters of a pound. To make the marinade, I started by zesting not quite all of a lemon and squeezing the juice from two lemons. I then minced two cloves of garlic and added that to the lemon juice/lemon zest mixture that I put into a zip top bag. I added rosemary and thyme (we really love these herbs so I probably added closer to the full amount in the recipe, which is enough for three pork tenderloins) and the Dijon mustard (a little less than one teaspoon). I was then ready to add a little salt and the pork. I made sure the marinade coated the pork and then put it into the fridge for three hours.

When it was time to cook, I debated on whether to sear the pork and then put it in the oven as the recipe suggested or simply put it under the broiler for 10 minutes (turning once mid-way through) as I’ve done with previous pork tenderloin recipes such as Chili-Glazed Pork Tenderloin. I opted to go ahead and sear the pork on all sides in a pan, which gave it a nice golden-brown color, and put it into a 400 degree oven for 10 minutes. I let it rest for 10 minutes while Tony finished the veggies and was very pleased with how it turned out when I cut into it, despite the very messy pan from the searing. Next time around, I might cook it for a minute or two less just to see if I could have made it even juicier.

Tony: The Brussels sprouts and mushrooms were an amazing side and couldn’t have been easier to make. After lining two sheet pans with foil and brushing the foil with olive oil, I cut the stems off the Brussels sprouts, sliced them in half, and put them on one of the pans. I next turned to the oyster mushrooms. The recipe said to cut them into quarters, but they were quite large so I cut them into eighths and put them onto the other sheet pan. Since it was still several hours until dinner, I put the two pans into the fridge.

When it was time to cook the sprouts and mushrooms, I drizzled about one and a half tablespoons of olive oil over each pan, sprinkled both pans liberally with salt and pepper, and put them into a 425 degree over. After 10 minutes, I stirred the contents of both pans and put them back into the oven for 10 minutes more.

While the sprouts and mushrooms were cooking, I made the gremolata, which is a mixture of garlic, parsley and lemon juice. I wasn’t sure I wanted to make it, but when I looked at the overlap of the ingredients in the pork marinade and the gremolata, I knew they would go together beautifully.

As a final step, I put the mushrooms into a large bowl, added the Brussels sprouts, and then added the gremolata. I mixed everything together until it was well combined. Kim and I then plated dinner: a few slices of pork tenderloin with a few scoops of mushrooms and Brussels sprouts with some goat cheese sprinkled on top.

Kim: The combination of the herb marinated pork tenderloin with the roasted Brussels sprouts and mushrooms was terrific, especially with the lovely touches the goat cheese and gremolata added. All these flavors were enhanced with the 2012 Albert Boxler Riesling. Everything complimented each other in a fantastic way–the wine made the flavors in the food come out without sacrificing any of the flavor of the wine. Every bite and sip was a terrific experience and I was sorry to have it end!

Tony: This would have been a wonderful dinner no matter what we drank with it but the wine pairing made it spectacular.  As Kim noted above, the wine made the food better and the food made the wine better – you can’t ask for much more than that. I think what stood out for me the most was how the wine really made the flavors of the gremolata stand out; I savored every bite and was just as sorry as Kim when dinner was over. 

   Photo Credit: Manon Cooper

For our wine pairing dinner with Wines by the Flask, Kim was inspired by their suggestions based on classic pairings for Sauvignon Blanc, which Eric told us not only include simple salads or seafood but also include oily fish (like sardines or mackerel), sharp cheeses, risottos, artichokes, as well as dishes that are lightly breaded like crab cakes, spinach tarts, or seafood crepes.

For the menu, Kim planned Rachel Khoo’s Sun-Dried Tomato and Ricotta Tapenade, Ina Garten’s Spinach in Puff Pastry, Food 52’s Cilantro Lime Salmon Cakes with Chipotle Mayo and a simple green salad with a lemon-Dijon vinaigrette. (Please note that the first two links will take you to Rachel and Ina’s websites, while the third will take you to the recipe for the salmon cakes.) Kim describes how she prepared all the dishes so that everything would be ready at the same time for the podcast.

We had all the groceries delivered Saturday morning so that I would have time on both Saturday and Sunday to prep.  I started by making the tapenade, since I knew that giving it  a chance to sit over night would only make the flavors blend more thoroughy. Plus, it was the only dish I was using a food processor for, so I could get that out and then put it away, freeing up counter space for the next dish. (Got to love a small NYC kitchen!)

For the tapenade, we used the same Coach Farm Goat Cheese Ricotta as the last time we made it, which I think gives the tapenade a nice, tangy flavor.  The tapenade is so easy to make, with everything (ricotta, sun dried tomatoes, capers, lemon juice and parsley) going right into the bowl of the food processor. A few pulses of the food processor and a few grinds of pepper and the tapenade was made. I put it into two small mason jars that I thought would look cute for serving. Best of all, we had just a bit left over to try it on Saturday night before our Valentine’s Day dinner.

Photo Credit: Manon Cooper

To be ready for more intensive prep on Sunday, I put the frozen spinach and puff pastry (or so I thought;  more on this later) into the fridge after dinner to defrost overnight. Dinner was not going to be until about 8:30 p.m., so I had time on Sunday to prep for the salmon cakes and spinach in puff pastry. I knew that having everything prepped in advance as much as possible would make it much easier to get everything on the table at the same time.

On Sunday, I started by roasting the salmon for the salmon cakes as that could easily go into the oven while I worked on items for the spinach in puff pastry. While the salmon was roasting for 12 minutes, I started making the spinach mixture by squeezing out the water from the now-defrosted spinach and chopping the onion, scallions, and garlic as well as toasting the pine nuts. Tony was a big help, grating the Parmesan and Gruyère while I was sautéing the onions. They took a little longer to cook than the five to seven minutes the recipe stated but I think I might have used a bit more than called for in the recipe. (I think next time I would measure more carefully and possibly cut down on the onion so that the spinach flavor could come through.) I added in the garlic for the last minute of cooking. Once the onion/garlic mixture was ready and cooled just a little bit it could be added to the spinach, scallions, cheese, egg, bread crumb mixture.

Photo Credit: Manon Cooper

I had everything ready to go and then realized I never actually put the puff pastry into the refrigerator to thaw! I looked at the directions that noted it could be left out at room temperature for 40 minutes, which worked just fine. Once thawed, I put the spinach mixture on the first sheet of pasty, leaving a one inch border as suggested in the recipe, and brushed it with egg wash. I then rolled out the second sheet to be about an inch bigger all the way around than the first sheet and pressed it into place, sealing the edges by crimping the dough with the tines of a fork. I then cut three slits into the top, brushed it with the egg wash, and finished by sprinkling with salt and pepper. Into the refrigerator it went to be baked later, timed to come out at about our 8:30 p.m. start time.

I then turned my attention to prepping the salmon cakes, I first diced the red onion and red pepper and the chopped the cilantro. By this point, the salmon was cooled and easily broke into nice flakes to be mixed with the veggies, breadcrumbs, mayo, and egg. I then shaped the mixture into eight patties and put them into the fridge on a plate covered with plastic wrap. I decided that dipping them in breadcrumbs right before cooking made more sense than doing that step in advance and I knew would only take a few moments. Meanwhile, Tony made the chipotle mayo, first by grinding some chipotle flakes into powder and then mixing it with the mayo with just a touch of salt.

The last item I wanted to make in advance was the salad dressing, which was a simple vinaigrette of freshly squeezed lemon juice from one lemon, about a teaspoon of Dijon mustard, olive oil, salt, and pepper. I specifically picked lemon as the acid in the dressing as I thought it would be a nicer and brighter pairing with the wine than vinegar.

And with that, the prep was done and we could relax for a few hours and focus on other details like setting the table with many, many wine glasses.

At about 7:30 p.m., I started to preheat the oven to 375 degrees so that I could put the spinach in puff pastry in a few minutes before 8:00 p.m. so that it would come out at about 8:30 p.m. Since it had been in the refrigerator, I knew the cooking time would be closer to the 40 minutes suggested in the recipe . It was a great decision timing-wise and when the Wines by the Flask team of Michael, Eric and Eric’s girlfriend, Manon arrived, the apartment already was filled with the delicious smell of the spinach in puff pastry. I also got out the tapenade so that it would not be so cold when we ate it, thus allowing the flavors to come through a bit more.

As Michael and Eric set up the equipment for the recording, I dipped the salmon cakes into the bread crumbs cooked them, which I knew from past experience took a little longer than the 2 minutes per side that the recipe suggested. Manon was a huge help as I plated the salmon cakes and salad just as the spinach in puff pastry was coming out of the oven. I then cut the spinach in puff pastry into squares and we were ready to start pouring wine and start the recording for the podcast.

Photo Credit: Manon Cooper

Menu for the Week: Two at the Table Menu Week of February 15 2015

We have two exciting things going on with the menu this week. The first, which we posted about Saturday, is the wine and food pairing we will be doing Sunday night with Eric and Michael from Wines by the Flask. The second is that this week (Ash Wednesday, to be precise) marks the start of Lent. We always try to give up something for lent (last year it was desserts), not so much for religious reasons, but as an exercise in discipline and self-control. This year, we will be giving up meat: beef, pork, chicken – everything except seafood. We didn’t think we could realistically go entirely vegetarian, because we really like to make seafood, so this seems like a good middle ground that takes things one step past the standard “Fish Fridays” that Tony grew up with. This will be a little challenging, as we eat chicken and pork pretty regularly, but we’re up for it. Despite our mixed feeling about leftovers, you’ll probably see us making whole recipes more than half recipes, because we’ll have to plan for meatless lunches too.

For dinner on Sunday, the guys at Wines by the Flask gave us some suggestions for what would go well with Sauvignon Blanc, but also let us know that it would be just as interesting if things didn’t pair up perfectly. Kim planned the menu for the evening and decided to make: Rachel Khoo’s Sun-Dried Tomato and Ricotta Tapenade, Ina Garten’s Spinach in Puff Pastry, and Food 52’s Cilantro Lime Salmon Cakes with Chipotle Mayo. (Please note that the first two links will take you to Rachel and Ina’s websites, while the third will take you to the recipe for the salmon cakes.) We’ve had all of these dishes before, and we think they will pair up well with the wine, though were very interested to see how the cilantro, lime, and chipotle work with the wines.

Since we’re giving up red meat for lent, we decided to splurge on Monday and make filet mignon. No blue cheese, no compound butter, just simple, good, red meat. We’ll pair, that up with Weight Watchers’ Kale and Escarole Caesar Salad, which will let us use up the kale and escarole we still have in the fridge from last week. We’ll have the steak and salad with a 2013 Southern Right Pinotage from South Africa that Wines by the Flask picked out for us.

We’ve had a tradition over the past few years of making shrimp and grits to celebrate Mardi Gras. We’re going to try a new recipe this year: Skinnytaste Shrimp and (Kiss My) Grits. We’ll pair this up with an Abita Amber beer, which is brewed 30 miles north of  New Orleans, for a fun dinner. We’ll have to find a fun dessert too, because as is his custom, we are also giving up junk food snacks, like potato chips, and dessert for Lent.

Wednesday night will be the first day of lent, so we’ll be ready to start our mostly meatless month (give or take) with Food & Wine’s King Oyster Mushroom “BLT” with Basil Mayonnaise. We’ll pair this up with a 2013 Gianfranco Alessandria Barbera d’Alba.

On Thursday night, we’re making a dish that we had planned to make last week: Rachel Khoo’s Puy Lentil Salad With Goats’ Cheese, Beetroot, and Dill Vinaigrette. We had this on last week’s menu for Thursday, but when we got home, we were not quite feeling the lentil love, so we ordered in. We still have all the ingredients, of course, and it’s a vegetarian dish, so we thought it would be a perfect fit for this week. We’ll have this with a 2013 Louis Metaireau Muscadet.

Last but not least is Friday, when we’ll be returning to a favorite Food & Wine’s Winter Vegetable Chili. We figured we should make this once more before winter is over and parsnips, one of the key ingredients, are harder to find. Chili calls for beer, so we’ll have this with a Stone IPA, which should be more than hoppy enough to stand up to the spices in the chili. This dish, align with the lentils above, will give us some fun options for lunch next week.

We’ve mentioned our friends’ Michael and Eric’s podcast, Wines by the Flask, several times on our blog and we are honored to say that we will be recording an episode with them tomorrow night. In the spirit of the great comic book crossovers of the 70’s and 80’s, we are teaming up, with Michael and Eric bringing the wine, which will include three different styles of Sauvignon Blanc (one from New Zealand, one from California, and two from France) and Kim and I providing the food. Check back in on Monday to read about what we drank, what we ate, and how it all went together!

With a little more time to cook on a Saturday, we decided to make Real Simple’s Enchiladas with Mushrooms, Beans and Cheese, with some of our own creative and special twists. Kim tells how it went:

I love mushrooms and poblano peppers and when I saw this recipe in the December 2014 issue of Real Simple, I knew I wanted to make it. I was not disappointed!

In reading the recipe, I noticed that it used a can of red chili enchilada sauce, but I thought I could probably make my own. Some Internet sleuthing turned up a tasty-sounding and  easy recipe by Emeril Lagasse called . I decided to go for it.

I started by making the enchilada sauce and decided to cut in half because that was all I needed. I’ll put it right out there—I’m sorry I did. The sauce was so tasty, I wish I had made the whole recipe and saved half for another round of enchiladas. Lesson learned. I followed the directions exactly (they worked perfectly), with one modification that I would definitely recommend. Rather than using just regular chili powder, I used a mix of half regular chili powder and half ancho chili powder. It was a wonderful change that made the sauce somewhat smoky and gave it a real depth of flavor. I absolutely agree with the statement in the directions that the sauce smooths out. I felt it tasted even better after it cooled a bit and sat as I was assembling the enchiladas.

With the sauce done, I then began making the enchiladas, first starting with the prepping of the onions, poblanos and mushrooms; grating the cheese; and draining and rinsing the black beans. The minimum order for poblanos on Fresh Direct was two so I used two in this dish and it worked out just fine. (They were on the small to medium side and not very spicy.) I then got to sautéing the onions and poblanos and the apartment was already starting to smell great when combined with the nice, smoky enchilada sauce I had made. I added the mushrooms and they browned in about five minutes, just as the recipe indicated. I opted then to add the black beans but not half the cheese as the recipe suggested as I thought it might make a big sticky mess in my pan!

As suggested, I put a layer of the delicious enchilada sauce at the bottom of the casserole dish. I then turned to warming the tortillas in a small skillet on medium low heat in a little olive oil. This is highly recommended as it makes it much easier to roll them up. I added the filling to the tortilla and then sprinkled a little cheese inside and gently placed it in the casserole dish. I had a bit of extra filling left so I just sprinkled it around—which worked out just great! I topped with the rest of the enchilada sauce (again, wondering why I didn’t make more!) and the remaining cheese. Into the oven it went, leaving time for quick clean-up of the kitchen.

Out of the oven it came, bubbly and gooey as expected. Since we didn’t have cilantro, I topped it with sliced scallions.

We loved the combination of the mushrooms, poblanos, and beans. I loved that there was a nice amount of cheese but it wasn’t overwhelming. After the ease of making my own enchilada sauce, I would never consider buying canned. Finally, we loved that we could get four servings out of this—it’s made for excellent lunches this week!

On Sunday night, we tried a new recipe: The Smitten Kitchen’s Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss. While it took a bit of time to make (which was partly due to how Tony staged the steps), it was incredibly easy and absolutely worth the effort. Tony describes how it made it.

Kim was nice enough to do the prep work for me while I went out to confer on our weekly wine selections with Wines by the Flask. She sliced the sweet onions, cut the kale into ribbons, and grated the Swiss (we used Emmentaler). She even measured out the butter and breadcrumbs.

I was using two different kinds of rice for the recipe and while they took the same amount of time to cook (about 30 minutes on the stove top followed by a 10 minute rest) I decided I would cook them separately, just to be sure they both came out right. While I could have also started caramelizing the onions at this point, I decided to wait as I just didn’t feel like having three pots going not he oven at once. I started pretty early in the evening, so time wasn’t a big concern, plus I guessed (correctly) that if I put the cooked rice in a bowl and covered it with plastic wrap, it would keep warm enough that it would still be easy to work with when the time came.

Caramelizing the onions was easy, but took a little bit longer than I anticipated: about 45 minutes, rather than the 30 in the recipe. Again, time wasn’t a big issue, so I was OK. Wilting the kale was also easy and only took about five minutes.

From here, it was pretty easy to wrap things up. I mixed the onions and kale with the rice and half the cheese and poured the mixture into a buttered casserole dish. I sprinkled the remaining cheese on top and covered that with the breadcrumbs, which I had mixed with a tablespoon of melted butter. The dish went into ta 375 degree oven and after 30 minutes, dinner was served.

First things first – this recipe is a winner. It was not hard to make and was richly flavorful and truly comforting. The sweetness of the onions came through, but was balanced by the bitterness of the kale. The creaminess of the cheese was complemented by the crunch of the breadcrumb topping. We’re leaning toward a traditional Thanksgiving this year (yes, we really think that far ahead when it comes to food!) as a counterpoint to last year’s Frenchgiving, and this dish is going to make an appearance!

This Week’s Menu: Two at the Table_Menu_Week of February 8 2015

We have lots of fun stuff on tap this week, with a lovely Valentine’s Day dinner built around a very special bottle of wine.

Tony’s obsession with kale continues unabated, so on Sunday night, he’ll be making The Smitten Kitchen’s Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss. We haven’t made anything from The Smitten Kitchen in quite a while and we thought this sounded perfect for a Sunday night in winter. What’s more, it will make enough to let us bring it for lunch too. We’ll pair this up with a Lagunitas IPA.

Kim has a Junior League meeting on Monday, so Tony will be on his own.

We made a monkfish stew back in September (Emeril Lagasse’s Escolar Stew with Saffron Broth and Wild Mushrooms). We liked it so much we wanted to make it again and decided to do that on Tuesday, but this time will try Food + Wine’s Monkfish Stew with Saffron Broth. This version is very different from Emeril’s version, as it uses carrots instead of mushrooms and also has some shallots and thyme in it (but no tomatoes, spinach, or basil, like Emeril’s recipe), so we’re excited to give it a try. Our friends at Wines by the Flask recommended a 2011 De Ladoucette Pouilly-Fume, which is a wine we’ve never tried before, so we’re excited to taste it.

We felt like having chicken on Wednesday night, but wanted to try something new, so we’re making Food + Wine’s Chicken Alambre. This dish is a little like fajitas in that it  has peppers and onions, but also has some great additions unique to this dish: bacon and fresh chorizo. Plus, it’s made with chicken thighs, which we think are richer and more flavorful than chicken breasts.  We usually don’t pair wine with dishes like this, so we thought we would offer this as a challenge to Wines by the Flask. They recommended a 2013 Statti Lamezia from Calabria, which is where Tony’s Very Italian Father (VIF) is from. We doubt we could convince Tony’s dad to try the Chicken Alambre, as he’s more of a pasta-and-red-meat kind of guy, but the wine would be an easier sell!

Kim made the Savory Cake for a work party last week, so we have a little goat cheese left over (not to mention a little cake too!). Kim decided to make Rachel Khoo’s Puy Lentil Salad with Goats’ Cheese, Beetroot and Dill Vinaigrette on Thursday. This will probably use up the last of the lentils we brought back from Paris a while ago, so it will also be a nice reminder of that fantastic trip. Wines by the Flask thought this would pair up well with a 2013 Louis Metaireau Muscadet.

Kim will be at the Junior League again Friday night, when our dear friend Sharon is honored as an Outstanding Volunteer (OV) for 2014. Tony will be there too, in his capacity as the event’s unofficial photographer. We’ll probably grab dinner with friends after the event, so no cooking for us on Friday.

We decided to stay home for Valentine’s Day this year, mostly because we have a fantastic bottle of wine we’re dying to try: a 2012 Albert Boxler Riesling. The wine is kind of special to us, because it was one of Tony’s 5th anniversary gifts to Kim. (An aside on the gift: The traditional 5th anniversary gift is wood. After Tony had exhausted the obvious jokes, he had the bright idea that we should exchange gifts that were not made of wood, but aged in wood. Hence Tony’s gift to Kim of two bottles of very nice Riesling and Kim’s gift to Tony of a very special Linkwood single malt Speyside scotch.) Since pork pairs so well with Riesling, we decided to make Ina Garten’s Herb-Marinated Pork Tenderloin. We’ll also have Roasted Brussels Sprouts and Mushrooms, which we’ll make using a recipe from The New York Times.