As per our normal ritual, my wife wrote the New Year’s Eve dinner menu and I cooked. First Course – Curried Pea and Mint Soup, Second Course – Bison Tenderloin, Glazed Carrots and Scalloped Potatoes. Third Course – Creme Brulee.
In 2005, on vacation in Napa, I buy a bottle of 2002 Plumpjack Cabernet. I fly home with it, store it and pull it out on New Year’s Eve 2010. I open it, let it breath, drink it and don’t like it. This wine business thing is starting to feel like a racket.
Bright flavors make this Pea soup stand apart. I don’t make a lot of soups, but this one fits my cooking criteria: it’s fast and it’s fun (I guess those two things have defined many things in my life). I originally made this back in March.
Scalloped potatoes are always a crowd pleaser. Layers of thinly sliced Yukon Gold Potatoes mixed with Parmesan, Heavy Cream and Salt. Here is a version from September.
