The day after returning to Boston from Christmas break, we had a friend over to try out my new fondue pot. A creamy blend of gruyere, emmenthaler, and aged gouda with white wine was perfect for dipping chunks of bread, cured meats, and veggies. Sorry, I was so excited I forgot to take a picture of the spread until we had annihilated the entire pot of cheese and only scraps were left. Maybe next time...
The next night I made Moroccan style braised chicken legs with couscous. I use my new Le Creuset saucier pan for this and it was wonderful for braising a couple of chicken legs. These are tender and delicious and you can find the recipe here.
Here's an easy dish with grilled pork, arugula and grapes. It takes less than 15 minutes to make! Recipe
I like red.
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