Every year for our family reunion, my dad and Irene truly outdo themselves planning activities for us that showcase the beauty and resources of Napa and Sonoma. Our visit to Lynmar Estate was no exception – we had the pleasure of meeting Lynn and Anisya Fritz, took a tour of the thoughtfully tended gardens, enjoyed a summer seasonal lunch, and tasted some exceptional wine. No surprise that we couldn’t resist leaving with a few bottles of the 2009 Russian River Chardonnay and the 2008 Quail Hill Vineyard Pinot Noir.
Lynmar Estate Gardens
Dining room at Lynmar Estate
Truffle popcorn to start…
Colorful summer seasonal menu by Chef David Frakes
Soon after arriving in Istanbul, we noticed several people drinking Ayran – a popular Turkish drink made from yogurt, water, and salt. Of course, we had to try it – especially after hearing that it goes well with Lahmacun which Jeff was on a mission to try. Lahmacun is a round, thin soft piece of dough topped with spicy sauce, minced meat, and parsley – squeeze some lemon and wrap it around some lettuce and it’s ready to eat.
Next on our list of Turkish drinks to try…Raki – a non-sweet, anise-flavored spirit which turns white when water is added. Our guide in Cappadocia told us of a Turkish saying, “if you don’t drink Raki after eating fish, the fish won’t know which animal ate it.” And in fact, when we ordered some Raki with our fish for dinner that night, our server happily brought us some on the house!
This year we spent Christmas with Jeff’s family in Cleveland - and Jeff spent most of Christmas Day (and part of the day prior) prepping and cooking up a meal that was greatly enjoyed by family and friends. And it’s a good thing we enjoyed ourselves on Saturday because the next day we spent 12 hours driving back to NYC in the blizzard.
Christmas Dinner:
Spinach and Goat Cheese Salad (me)
Au Gratin Potatoes (Jeff)
Sweet Potatoes (Alma)
Beef Wellington with Red Wine Reduction and Cognac Peppercorn Sauces (Jeff, of course)
Christmas Cookies (Alma)
Spinach and Goat Cheese Salad
Jeff prepares the Au Gratin Potatoes
Prosciutto that will be wrapped around the beef tenderloin
Beef Wellington ready to go in the oven
Cognac Peppercorn Sauce
I think Jeff has perfected the Braised Short Rib. Period.
Dinner at our place always starts with a cheese plate.
But before the cheese, Jeff spent hours in the kitchen preparing the short ribs…
Step 1 – season short ribs with salt and pepper
Step 2 – sear short ribs
Step 3 – sautee carrots, onions, celery, garlic and thyme
Step 4 – add wine then stock and braise the short ribs
Step 5 – reduce, strain, and reduce liquid further
Step 6 – Add short ribs back to the sauce
Jeff also prepared cheesy polenta, baby onions, and roasted brussels sprouts.
Sooooo delicious – a perfect winter dish.
Oh, and we might have opened a bottle of Peter Michael.
This year we spent Thanksgiving with my mom and family in Wisconsin – and my cousin, amazing cook that she is, treated us to a wonderful Thanksgiving dinner that left us stuffed yet wanting to eat more….here are a few highlights….
A few weeks ago, Jeff and I made a last minute decision to head over to The Breslin for dinner after work. Though we had to wait a while to get a table, it was well worth it – the food was amazing! We were also joined by some of Jeff’s friends…in case you were wondering if we ate all this food between the two of us. The Pork Belly & Mash was to die for – a must if you see it on the menu. (These pics were taken with my iPhone4 – not too bad).
We started with a Terrine Board (not shown) which came with all kinds of goodies…and then got a little adventurous -
blood sausage with fried duck egg and tarragon cream
seafood sausage with beurre blanc and chives
chargrilled lamb burger with feta, cumin mayo and thrice cooked chips
pork belly and mash
warm apple walnut crumble
brioche doughnuts with 3 types of dipping sauce
