Today is my 5th wedding anniversary. So, I’m going to talk about things to do with love and marriage. I hope you will indulge me. I will talk about food too. 
I didn’t know how much I loved to cook until I got married. I wasn’t forced to be the one to cook, I did it by choice and I grew to really love it. Now it’s one of my favorite things to do. I find it relaxing and at the same time invigorating. It’s a fun, rewarding challenge. One of the first things that I remember making for my new husband was Sheila’s Chicken Parmesan. It looks and sounds fancy, but can I tell you a secret? It’s actually pretty easy to make. I’ve made it many times since, and have it on the menu for this month.
Another thing that I have always loved is photography. Our wedding photos were taken by Shinn Photography, a husband and wife team based in the Central Valley of California. We became good friends with them after our wedding, and have been so blessed by their friendship. Can you find us in their slideshow?
I don’t wish I could change anything about our wedding. I loved it, the whole thing. I loved my dress, I loved the pink roses everywhere, we had family and friends from all over in attendance, Darth Vader brought in my ring, the garden where we had our reception was beautiful… It was awesome! All in all, it was the perfect day for us… However, a friend of mine recently started a wedding business. She’s so talented that I wish she could have worked on ours, just because I love what she can do. She is Alexandra, of Alexandra’s Joys. She has a wonderful, creative, inspiring wedding business, in case you want to check it out.
Our wedding cake was an amazing carrot cake. It was made by a friend of the family, and is the best carrot cake either of us have ever had. Pat Dahlgren, if you’re reading this, I’d love to have your recipe, if you’re willing to share!
My in-laws gave us a bottle of wine a few years ago. It’s a 2006 from Francis Coppola’s winery. We don’t know a lot about wine, as we usually stick to 2 Buck Chuck. But, since we love movies, we thought it was a great fit for us. They said we should save it for our 5th or 10th anniversary. 5th it is. Today’s the day. It will go with dinner. Here’s what I have planned (unless we go out to eat, then it’s for tomorrow):
anniversary menu
Mindy’s Gorgonzola and Honey Crostinis
Top Sirloin Braised in Balsamic Vinegar and Red Wine, topped with Mushrooms in a Reduced Balsamic Vinegar Sauce
Green Salad with Gorgonzola, Tomato, and Cranberries with a Creamy Dressing
Roasted Honey-Glazed Carrots
Burned Butter Pasta
Baguette with Rosemary Infused Olive Oil
Cabernet Sauvignon
Bruléed Pears topped with Vanilla Bean Ice Cream
I realize it’s a lot of food. I’m sure there will be leftovers. (There were.) I intend to make some sort of Beef Pot Pie with the Sirloin and Honey Carrots (while attempting Marie’s piecrust!), and my Philly Cheesesteak Pizza, or French Dip Sandwiches, or Beef Fajitas, and maybe a French Onion Pasta Soup with the Burned Butter Pasta. (I didn’t. It was so good I did something I don’t normally do: we had leftovers as they were the first time.)
(Here are a few photos of what the anniversary dinner looked like. Sorry you couldn’t taste it with us… you’ll have to make it for yourself!)
Beef before cooking.
Beef after searing.
Beef after braising – ready to eat!!
Pancakes (anniversary lunch).
Mindy’s Gorgonzola and Honey Crostinis
Last modified on 2012-04-28 02:07:42 GMT. 0 comments. Top.
| Mindy’s Gorgonzola and Honey Crostinis |
- 1 baguette
- gorgonzola
- honey
- Slice baguette and top with Gorgonzola.
- Bake for about 10 minutes (until cheese is melted and bread is slightly crispy).
- Drizzle with honey.
Top Sirloin with Mushrooms
Last modified on 2012-05-10 23:32:41 GMT. 0 comments. Top.
| Top Sirloin with Mushrooms |
- 1 Top Sirloin (about 2 pounds)
- 1 C red wine (I used a Charles Shaw Cabernet Sauvignon)
- 1/2 C balsamic vinegar, divided
- salt
- pepper
- olive oil
- 1 C mushrooms, quartered (I used button mushrooms, but use whatever kind you have)
- Sear all sides of beef in a bit of olive oil, salt and pepper in the cast iron pan you’re going to braise it in, then add red wine and balsamic vinegar.
- Braise/bake at 375F for 1 hour.
- Meanwhile, cook mushrooms in balsamic vinegar, until mushrooms are cooked and vinegar is thick and syrupy.
Save the leftovers for another meal: Philly Cheesesteak Pizza, Beef Stew, Beef Pot Pie…
Green Salad with Gorgonzola
Last modified on 2012-04-28 02:07:44 GMT. 0 comments. Top.
| Green Salad with Gorgonzola |
- lettuce
- Gorgonzola cheese
- dried cranberries
- tomato, chopped
- creamy dressing
- Toss all ingredients together in a medium or large bowl. Serve. Enjoy.
Honey Roasted Carrots
Last modified on 2012-04-28 02:07:48 GMT. 0 comments. Top.
| Honey Roasted Carrots |
- 2 carrots, sliced on an angle
- 2 T (or more) honey
- olive oil
- salt
- Place carrots on a baking sheet and drizzle with honey, olive oil and a bit of salt.
- Bake at 375F for 10-20 minutes until soft and slightly browned.
Burned Butter Pasta
Last modified on 2012-04-28 02:07:51 GMT. 0 comments. Top.
| Burned Butter Pasta |
- 1/3 lb pasta (I used Rotini)
- 4-6 T salted butter
- 4-6 sage leaves, chopped (opt.)
- Cook pasta.
- Brown some butter (like really brown it – it will be bubbly and brown and smell rich, nutty, amazing!). Then add some sage leaves.
- Mix pasta and burned butter together.
Bruléed Pears
Last modified on 2012-04-28 02:07:47 GMT. 0 comments. Top.
| Bruléed Pears with Vanilla Bean Ice Cream |
- 1 pear, halved and cored
- vanilla bean ice cream
- Place pear halves cut side down on a baking sheet in an oven that has just been turned off. Leave for about 30 minutes or so (they should be warm and softened).
- Sprinkle with sugar and torch (like you would a Crême Brulée).
- Top with ice cream.
If you had leftover pears (bruléed or not), you could eat them for breakfast topped with granola and yogurt!
Comments
Powered by Facebook Comments
I will post the recipes for the Anniversary Menu today, if all goes according to plan… It was absolutely delicious!! Can’t wait to share!
Or tomorrow… not feeling so well today. Booo to having a cold.
Pingback: Sheila’s Chicken Parmesan | De Ma Cuisine
Pingback: Fancy Pizza – This Week’s Feast | De Ma Cuisine