On The Menu




  • Cauliflower soup: I know the recipe calls for truffle oil, but I tend to find it too aggressive, especially for this delicate dish. I think the soup is much better with a drizzle of excellent olive oil — olio nuevo if you can get your hands on it. I pre-purchase mine from McEvoy Ranch in California every year as this neon green, liquid delight is seasonal and sells out quickly. The soup is thick, velvety and flavorful on its own, but the vibrant oil really makes this first-course soup restaurant-worthy.
  • Roasted mushrooms with garlic and rosemary
  • Tuscan-style porterhouse steak with red wine-peppercorn jus: I am splurging on a beautifully crusty, dry-aged hunk of meat (bone-in, of course). It is Valentine’s Day after-all. Dibs on that bone!
  • Wine. We are opening something fabulous from our cellar. Most likely a Napa cab.


  • Omelets with caramelized onions, sun-dried tomatoes, spinach and goat cheese
  • Green salad with walnuts and lemon-tarragon vinaigrette


  • Pan-roasted halibut with herbed corona beans: I admit, I did splurge and order an $11 bag of dried heirloom beans online. I know, I know, ridiculous. I hear it’s worth it, however. My understanding is that my life will forever be changed once I taste the magic of super duper special beans. We shall see. I will not hold my breath.
  • Roasted root vegetables with cumin, paprika and cayenne


  • Slow-cooker chicken cacciatore: a healthy, one-dish wonder. Well, here’s hoping anyway. I have not yet made chicken cacciatore in the slow-cooker. I will likely tweak this recipe as I go, but it’s a good start.


  • Leftover night

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