Category Recipes

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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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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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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Morels and Carrots and Crab Meat Oh My!


Morel mushrooms are only available for about two weeks in the spring time and are outrageously expensive to get fresh. Mr. Dr. decided to spend the money this year to get them shipped out. While this is a delicious and special treat, there is a bit of a panic factor; what are we going to do with them? We got some ingredient inspiration from the rest of the menu...

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February Dinner

February Italian Wine 2014

One of the problems with planning a tasting dinner with a “go-to” cuisine, such as Italian, is to balance the comfort of familiar dishes with the challenge of unfamiliar and untried recipes. We were also faced with need to create parallel courses for a vegetarian and dietary needs that excluded dairy and onions...

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December Dinner

The December dinner was a particularly special event. Not only was it baby Molly’s first Christmas, but it was the first of our “blogworthy” events that Cathy was able to be a full participant in since she was no longer pregnant.

In celebration, we decided to pull out all the stops in both the food and wine departments...

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November Dinner

So much Deliciousness, So little time.

So much Deliciousness, So little time.

This weekend, Mr. Dr. and I decided to get together again for another dinner. We have both been experiencing turmoil at work and declared ourselves deserving of good food and wine.

We discussed the menu over the phone prior to Cathy and I driving up and decided to go with small plates. The menu was as follows:

Salt and Pepper salad (yes, the same one from l...

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