Coco Vin

Was that a pinch more salt?

Pear Salad with Blue Cheese

Thick Dark Wine Sauce on the Chicken and Mushrooms

Tart Tartin

Great wines tonight

At Cathy’s Birthday party we had opened a large bottle of wine and hadn’t even started to drink it. Robert said he would make Beef Bourgogne with it and serve it at our house.

Somehow, happily, the dish morphed into Coco Vin which was absolutely wonderful. He had reduced the wine to a thick sauce. He brought all of the ingredients over and proceeded to wow us with the dinner. The dish was made with loads of mushrooms. It was exceptional. I am glad he switched to chicken from beef.

Darryl made a great Rice Pilaf. It was great watching him chop away. Great knife skills were displayed.

I contributed a Pear Salad with Blue Cheese.

I had been thinking about the Tart Tartin that we used to get from The Ivy on the west side of LA. I didn’t even know if they made it anymore. I called and found out they did still make it. I ordered one and schlepped over to the west side to their bakery called Dolce Isola to pick it up. It was a very rich and good dessert - worth the drive.

With the dinner we opened some excellent wines!

The idea of a cooperative dinner, with everyone participating is a wonderful. It makes it much easier on all of us. Dinner was fabulous.