<Back
Next>
  <
  >

Wine Thoughts

White Wine:  If you must drink white wine with this dinner go with one that could be described as "rich and creamy".  You are going to just break the $20.00 barrier but I'd go with a Sonoma Cutrer.

Red Wine:  Chateau Montelena Cabarnet Sauvignon 2009.  Jeff and his girlfriend brought the wine for dinner and it complemented the food perfectly.  I suspect that it too would have broken my price point of under $20.00!!


Mimi's Shopping List

PRODUCE
1/2 lb baby red potatoes
1/2 lb small yukon gold potatoes
3 shallots
1 bunch rosemary
1 bunch basil
2  5 oz containers baby greens
1 pt strawberries

DAIRY
butter

MEAT
2 - 2 1/2 lb London broil

GROCERY
dijon mustard
worcestershire sauce
balsamic vinegar
extra virgin olive oil
granulated sugar
capers (optional)

OTHER
Dry Sherry
Store made angel food cake

The Week is Half Over Let's Celebrate!

Organization and Other Thoughts

  • Check your pantry.  Do you already have butter, dijon mustard, worcestershire sauce (I now have 3 bottles in my pantry right because I didn't check!), balsamic vinegar?
  • We like the way the red and gold potatoes look together.  If you can, buy them individually so you can pick the best looking ones.
  • Get a nice London broil, at least 1 1/2 inches thick.  The thin ones you find in the grocery store just don't taste as good.
  • Don't break the bank on the balsamic vinegar and on the other hand don't skimp on your extra virgin olive oil.
  • Capers are optional because not everyone likes them.  If you don't like them, eliminate them from the recipe.
  • You can use a number of alternatives for this recipe.  I selected dry sherry but, madeira, dry marsala or dry port will work equally as well.  Any fortified wine is fine (i.e. wine with alcohol added) because the alcohol burns off and you are left with flavor.
  • Don't even think of trying to bake an angel food cake in the middle of the week.  The ones you can buy in the grocery store are delicious, especially when soaked in a fruit syrup!



Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays