Mushroom Bisque

 Delicious, rich, and very creamy.  This is an adapted recipe of a very famous soup from a local Dallas restaurant. 

 One bowl with some nice fresh french bread to dip....oh yeah. 

Paired it with a very smooth Russian River Valley Pinot.  As always Pinot and mushrooms = delicious.

Oxtail

 6 hours for braised oxtails, served along with a celery root puree.  The sauce was strained through a sieve before serving, the result was a super smooth and deeply layered braising liquid. 

We had delicious red blend from Napa that worked really well with the depth of this dish.

Coq Au Vin

 First time making this classic French dish, and wow was it good.  Paired our meal with a smooth and rich St. Emilion Bordeaux.  It was excellent!

The pearl onions caramelized and really added another layer of flavor, we could not stop soaking up the broth.

Thanksgiving 2010

 Roasted butternut squash soup with sour cream and fried sage

 Best gravy ever....period

New tradition here, rustic herb stuffing with italian sausage, it was a hit (the kale really brought out some nice flavors)

Turkey all cut up, we brined it overnight then cooked it.  Always juicy and delicious. 

The wine for dinner was a fruit forward knockout Zin from our wine country trip earlier in the year.

Some soups

 Chicken tortilla shoup with fresh queso fresco.

Butternut squash soup, getting fancy with the sour cream



The original butternut squash....still the best



Turkey Osso

Turkey Osso Bucco, a delicious way to make turkey.  I prefer the taste of dark meat, so we used legs and thighs together from Whole Foods.  The pairing with a good Pinot Noir was great!

Thai

This is a Thai tilapia dish with a red curry sauce.  We paired it with a Alsace Riesling which was a great complement to the spice of the sauce.