Supper Club: February 27, 2008

Back to our usual menu. I think we have now decided to incorporate some wine with every meal. It’s a great opportunity for all of us to try something new and for Bob to boost his Cork’d profile.

Appetizer: Baked Beef Empanadas Instead of top sirloin, Kim just used ground sirloin, SO much easier to work with. Bob calls them “meat-stuffed chips” and he couldn’t stop eating them, he probably ate most of them (we had made a lot).

Dinner: Sirloin and Vegetable Stir-Fry This was a stir-fry and can be easily whipped up. Simple and tasty.

Dessert: Apple-Cinnamon Coffeecake I have come to realize that I need a pastry blender because I’ve been making a whole lot of streusel lately and the knives just aren’t cutting it anymore. (Tee-hee, I just channeled Bob there.) You don’t need to use Granny Smith apples, I just used Fuji apples, it was what I had in my refrigerator.

Wines: Toasted Head 2005 Cabernet Sauvignon and Chateau Ste Michelle 2006 Gewurtztraminer Columbia Valley

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4 thoughts on “Supper Club: February 27, 2008

  1. My devious plan has worked… Also click on those links to Corkd and be my drinking buddy. Brandon did it. He’s a good friend.

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