Author: Lori Lynn

Tastiest of 2007

The Top 10 favorites from my kitchen this past year…

Panko Crusted Scallops
Mixed Lettuces, Cilantro Mint Vinaigrette


Schnitzel à la Holstein
Veal Cutlet, Fried Egg, Anchovy, Parsley Caper Lemon Butter Sauce


Matzoh Ball Soup
Homemade Chicken Soup, Fresh Parsley and Dill


New Zealand Greenshell Mussels
Spicy Tomato Herb Broth, Angel Hair Pasta


Spinach and Soybeans
Sesame Oil, Shaved Garlic, Red Chile Flakes


Filet Mignon, Madeira Sauce
Madeira Wine, Shallots, Thyme, Beef Stock, Butter


Wild American Black Cod in a Potato Crust
Lemony Butter Sauce


Sweet & Savory Brisket
Israeli Couscous Medley, Horseradish Cream


Littleneck Clams with Italian Sausage
In a Fragrant Broth, Served with Linguine


Sole Meunière
…in honor of Julia Child’s birthday

Pho Bo
Vietnamese Beef Noodle Soup

Happy New Year Everyone!

Now I’m off to watch the Rose Bowl.
Go Illinois, my alma mater! YAY!

Château Cos d’Estournel St. Estephe 1982

A 25 Year-Old Bordeaux with Christmas Dinner.

“Just like a novel writer can be the same and yet different through his works, a Grand Cru can express the same style through its different vintages.

Impressive in its youth by the intensity of its structure and the strength of its fruit, the wine of Cos evolves slowly to reach a wonderful melting quality and an aromatic complexity when it comes to complete maturity.

Great vintages of Cos d’Estournel can have an exceptionally long life, sometimes exceeding a hundred years.” Cos website


And an Old-Fashioned Christmas Dinner Menu:

Traditional Relish Tray, that spins 🙂
Beef Wellington with Green Peppercorn Port Wine Demi-Glace
Potatoes with Sour Cream & Horseradish
Carrots, Parsnips & Sweet Potatoes with Butter and Parsley
Steamed Green Beans
Roasted Beets
Eleanor’s Delicious Home-Baked Desserts & Cookies
Served on Virginia’s Christmas China

My Wine Notes:
60% Cabernet Sauvignon 40% Merlot
The cork: in fine shape, just slightly crumbly. Using an ah-so was helpful.
First impression: deep inky-purple color, surprising.
Bouquet: underwhelming.
Taste: austere to begin. But over time of about 3 hours it became more and more intriguing. Smooth with balanced acidity. There was certainly fruit there, but specific fruit flavors were not evident.
Overall: this wine is mature, not flamboyant, elegant, with a lingering finish and surprisingly no sediment. Quite enjoyable.

A special thank you to Lou and Lauren for including me in their family celebration.

Where were you in 1982?
I was working for the old Velvet Turtle Restaurants.
Beef Wellington was one of our signature dishes back then.

Pho Bo

Vietnamese Beef Noodle Soup
“The aroma is captivating and the taste a deliberate collusion of salty, sweet, and umami all in one.” Ann Le

The star of this extraordinary soup is the broth.

In a very large stockpot 3 lbs. beef short ribs and 2 lbs. oxtail are covered with water and brought to a boil.
Two large yellow onions and a knob of ginger root are charred over an open flame.
Toasted anise pods, cloves, peppercorns and smashed garlic cloves are wrapped in cheesecloth to make a spice bag.
The charred onions and ginger root, spice bag, cinnamon sticks, daikon, and shallots are added to the pot.
The broth is simmered for many hours. Then fish sauce, sugar and salt are added to taste, and simmered some more.
The fragrant broth is cooled and strained.

Cook’s Tip: The process takes quite a while, so make a large batch. After chilling overnight in the refrigerator, freeze a portion of the broth for another time.


The broth is re-heated and cooked noodles (traditionally flat rice noodles) are added.

Thinly sliced beef is cooked right in the bowl of hot broth.

The Pho Bo is garnished with bean sprouts, sliced scallions, fiery chiles, cilantro, lime. Vietnam Hot Garlic Sauce and Fish Sauce served on the side.

This recipe was inspired by Ann Le in the Little Saigon Cookbook, Vietnamese Cuisine and Culture in Southern California’s Little Saigon

Stuffed Chicken Breast, Champagne Herb Sauce


Stuffed chicken breast served with a baby arugula salad with a light Champagne herb sauce.

Sauté minced shallots in butter, add Champagne and reduce slightly. Add equal amounts of chopped tarragon and parsley, then whisk in a small dollop of crème fraîche. Season to taste.

Cook’s Tip: To keep the sauce light, reduce the champagne by less than half.

Take a double boneless breast, make two vertical slices into the meaty part of the breast to make pockets for the stuffing.

The stuffing is made with ground chicken, butter, onion, celery, parsley, thyme, chicken stock, and seasoned bread cubes (store-bought, follow package instructions). Season the chicken then pack the stuffing into the pockets. Use a wooden skewer to secure.
Bake at 350 degrees for about one hour.

The slightly chilled Champagne sauce is used as the dressing for baby arugula, tomato, herb salad.