Scotch
Head Chef
Had a wonderful Valentine's Day dinner at home with my wife last night. Menu was all her requests.
For the main course I made a Rosemary Roast Chicken with Onion-Garlic Gravy from the The San Francisco Chronicle Cookbook and served it with fresh steamed asparagus, corn muffins (frozen left overs) and a 2005 Beringer Vineyards "Sbragia Limited Release" Chardonnay.
Dessert was Brownies Cockaigne from an old edition of the Joy of Cooking, which for my money are perfect, with vanilla ice cream, of course.
For the main course I made a Rosemary Roast Chicken with Onion-Garlic Gravy from the The San Francisco Chronicle Cookbook and served it with fresh steamed asparagus, corn muffins (frozen left overs) and a 2005 Beringer Vineyards "Sbragia Limited Release" Chardonnay.
Dessert was Brownies Cockaigne from an old edition of the Joy of Cooking, which for my money are perfect, with vanilla ice cream, of course.