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Dinner at St. Jerry's

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	Dinner at St. Jerry's Tags: chicken piccata 4:28 PM EDT 9/5/08 Top And so, Chicken Piccata served on a creamy risotto. Bob will be pouring the wine.

< maddog > Posts: 357 Join Date: 5/11/03 Recent Posts	RE: Dinner at St. Jerry's 2:26 PM EDT 9/8/08 as a reply to Mary Beth Sancomb-Moran. Top Omigosh that is delicious! An important part of a pleasurable dining experience is the presentation and you made me feel right at home with that very special dish!

Bob Watson Posts: 1136 Join Date: 5/11/03 Recent Posts	RE: Dinner at St. Jerry's 2:55 PM EDT 9/8/08 as a reply to < maddog >. Top The wine will be 2006 Chateau St. Michelle Eroica Riesling, in honor of all the Washington State WebJunction folks. Most of us will have it served in crystal. St. Jerry's does have alternatives for our four-legged friends.

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	RE: Dinner at St. Jerry's 3:25 PM EDT 9/8/08 as a reply to < maddog >. Top Glad you liked it! Good dog!

< maddog > Posts: 357 Join Date: 5/11/03 Recent Posts	RE: Dinner at St. Jerry's 6:03 PM EDT 9/8/08 as a reply to Mary Beth Sancomb-Moran. Top I spilled a little on the rug but then I made sure to lick it clean! I may have eaten a tiny bit of the rug as well though...

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	Comfort Food 1:27 PM EDT 9/11/08 as a reply to Mary Beth Sancomb-Moran. Top It's cold and rainy here in Minnesota. It's comfort food time. Dinner this evening will be Chicken Fricassee served with garlic mashed potatoes and fresh green beans. <tips a glass to her great-grandmother> Thanks, Mimi! Bartender, as always, the wine selection is up to you.

Bob Watson Posts: 1136 Join Date: 5/11/03 Recent Posts	RE: Comfort Food 4:14 PM EDT 9/11/08 as a reply to Mary Beth Sancomb-Moran. Top The Andretti Chardonnay Napa 2005 will do, I think. Your chicken fricassee is a comfort food I could enjoy ... the closest my poor mom could ever come to it was a greasy fried chicken. She wasn't much of a cook. :-( But we loved her anyway and I now (of course) like greasy fried chicken. So I'm definitely moving up the food chain. :-)

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	RE: Comfort Food 4:40 PM EDT 9/11/08 as a reply to Bob Watson. Top One of my favorite comfort foods from childhood is Creamed Tuna on Toast - tuna, peas, and cream of mushroom soup warmed and served on toast. Darling Husband thinks this sounds like a fate worse than death, but I love it. You can't take the Norwegian out of the girl, I guess! ; )

Sharon Streams Posts: 94 Join Date: 5/1/07 Recent Posts	RE: Comfort Food 4:46 PM EDT 9/11/08 as a reply to Mary Beth Sancomb-Moran. Top Ooh, I also have a soft spot for creamed tuna. We made it a bit differently: it's scallions cooked in a roux, then milk till thick, some white wine, the tuna, and stir in sour cream at the end. Served over homemade powdermilk biscuits. Alas, since I have had to go gluten-free, I have not dined on this heart-warming delicacy. I will need to investigate a flourless version! (Also, my older brother still teases me about the time I requested tuna casserole for my birthday dinner as a kid. What can I say? I love it!) Sharon

Bob Watson Posts: 1136 Join Date: 5/11/03 Recent Posts	RE: Comfort Food 9:32 AM EDT 9/12/08 as a reply to Sharon Streams. Top My wife's family ... for some mysterious reason since 1) they're Scotch/Irish or German/English and 2) from Spokane ... have raised home made tacos to the "comfort food" level. Except that the tortillas, salsa and sauce are store bought. You're basically frying ground beef with onion and dicing a few vegetables. I think it's because tacos were somewhat exotic in the 50s and 60s. Mind you, I like them too. :-)

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	Ahh.... 5:29 PM EDT 10/13/08 as a reply to Bob Watson. Top Back from vacation and time for a lovely dinner. It's getting cold again here in Minnesota, so you guessed it: it's comfort food time again! No cream of mushroom soup this time, but the real stuff. Chicken with Wild Mushroom and Balsamic Cream Sauce. I think instead of the orzo, we'll be serving it on garlic mashed potatoes. A lovely wine for dinner, bartender.....and perhaps a Brandy Old Fashioned afterwards?

Bob Watson Posts: 1136 Join Date: 5/11/03 Recent Posts	RE: Ahh.... 7:07 PM EDT 10/13/08 as a reply to Mary Beth Sancomb-Moran. Top The old fashioned are easy enough ... but those mushrooms with the chicken make for a bolder flavor. How about a white burgundy? How about the 2005 Vincent Girardin Cuvée Saint-Vincent Chardonnay? It is getting to be colder. The Chicagoland summer has lingered, but it will be getting much colder by the end of the week. Much the same happened last year, but I hope we can avoid all of last year's snowfall!

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	RE: Ahh.... 9:23 AM EDT 10/14/08 as a reply to Bob Watson. Top Oh, the white burgundy would be wonderful! The weather is on its was - it hit here about noon yesterday, so any time now. I'm OK with the snow, as long as Darling Husband and I are safe and sound and watching it snow in front of a roaring fire.

Mary Beth Sancomb-Moran Posts: 52 Join Date: 4/5/04 Recent Posts	Pepper Steak 5:12 PM EST 11/7/08 as a reply to Mary Beth Sancomb-Moran. Top It's snowing and chilly. Time for a glass of red wine and a hearty dinner that will complement. Pepper Steak will do nicely, I think. As always, I'll leave the choice of wine to the bartender. Pepper Steak 1 lb. Beef steak Flour, for dredging Olive oil Onion, chopped Garlic, minced Mushrooms, chopped Red wine Tomatoes, diced Bell peppers, diced Beef broth Cut the beef into bite-sized pieces and dredge in flour. Fry in olive oil until brown; remove from pan. Add a bit more oil and sauté onions, garlic, and mushrooms until onions are soft. Sprinkle a bit more flour in the pan and stir until incorporated. Add wine to deglaze the pan and scrape up all the lovely brown bits. Add the beef back into the pan, along with the tomatoes, peppers, and beef broth. Cover and simmer until beef is tender. If necessary, simmer uncovered to reduce the liquid and thicken the sauce. Serve over rice with a crusty bread and a dry red wine.

Bob Watson Posts: 1136 Join Date: 5/11/03 Recent Posts	RE: Pepper Steak 11:48 AM EST 11/10/08 as a reply to Mary Beth Sancomb-Moran. Top Hmm. Another hard one ... perhaps the 2002 Blackstone Zinfandel? The wine needs to be fairly fruity to cut through the green pepper.