Vegetarian Menu- February 2017

To both push ourselves and accommodate a vegetarian friend, we elected to attempt an all vegie menu with only some success. The menu was:

Vegetarian Wine Menu

Kanda Bhaji (Vegetable Pakora) with Tamarind Sauce

Vegetarian French Onion Soup

Creamed Mushrooms in Puff Pastry Cups

Cauliflower- Goat Cheese Soufflé

Parsnip Nut Loaf with Red Wine Gravy

Paneer Tikka Masala

Endive Boats with Cherry-Walnut...

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Parsnip, cranberry, and chestnut loaf


  • 4 tbsp butter
  • 3 onion, chopped
  • ½ ounce pack sage, 6 leaves reserved, rest shredded
  • 7 ounce pack cooked chestnut
  • 3½ ounces walnut
  • 3½ ounces breadcrumb
  • ½ tsp mace
  • 1 egg, beaten
  • 1 pound cranberry
  • 6 ounces sugar
  • 1 pound parsnip, choose long, thin ones if you can, peeled then halved lengthways
  • 1 tbsp honey


  1. Melt 1 tbsp butter in a large non-stick pan, add the onions and gently ...
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Vegetable Pakoras

This is a slight modification of a straightforward recipe for pakora. Serve with Indian sauces (tamarind, mint, spicy tomatoes) and enjoy.


  • 1 cup chickpea flour
  • ½ teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • 2 cloves garlic, crushed
  • ¾ cup water
  • 1 quart oil for deep frying
  • ½ head cauliflower- broken into smal...
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Wild Mushrooms in a Béchamel Sauce

The staple recipe for mushrooms.


For the Mushrooms:

  • 1 pound assorted mushrooms, rinsed and ¼ inch sliced
  • ½ medium onion, finely diced
  • 3 tablespoons butter for sautéing
  • ½ cup white wine

For the Sauce:

  • 1½ tablespoons butter
  • 1½ tablespoons flour
  • 2 cups simmering cream (can use milk, half-and-half, light cream or heavy cream)4 frozen puff pastry cups

4 frozen puff pastry cups


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Return of the scribbles!

Although we have continued to cook our (vaguely) monthly wine dinners, the time constraints of parenting, work, and general life have kept us from updating this for a long time. Given the non-existence of a following, we are changing the format to be  “us friendly” rather than an attempt to be for public consumption. As such, we are re-arranging the design to be more recipe and topic focused...

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April Dinner 2015


Often things don’t come together as planned. The April dinner was a semi-last minute affair that was scheduled to feed 8-10 people. Through a series of unanticipated events, it ended up at the last second with just four participates with only 2 wine drinkers. The original menu was:



Fried Mozzarella Balls

Nino Franco Rustico Prosecco Superiore NV


Kirsch Kaltschale (Cold Wine- ...

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Boxing Day Dinner

Like many folks, the Christmas holidays includes several gatherings of the various parts of the clan. Two days after Christmas, my brother, son, daughter, and their nuclear families joined us for dinner...

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January 2015 Dinner

Set Table

January 2015
The January dinner is always a special affair. We tend to go big and a little crazy, especially where the wine is concerned. The past two years we have had wines in the double digits; twenty-one the first year, and fourteen the second. We showed some restraint this year and managed to keep it to a mere nine.The theme for this year was Old World vs. New World...
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Oktoberfest and Fall Harvest Dinner

Table Set

Fall is my favorite time of year. The leave change, the air gets crisp, and I have a good excuse to break out my hoodies again. Most importantly however, the Fall harvest is in.

For the October dinner, we looked to both the Fall harvest, as well as Oktoberfest for inspiration...

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Labor Day Dinner

The Diners.

The Diners.

Some of our dinners are well planned, tested, and carried out in military precision. Others are not. Labor Day’s dinner was one of the latter. The menu was selected by leafing through recent cooking magazines, websites, and rejected previous menu items. Despite the ad hoc nature of the endeavor and the resulting ethnic jumble, the meal came together in a reasonable fashion.


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