DAY Recipe

A hearty combination of textures and flavors.

4 servings

INGREDIENTS
1 1/2cups ruby port
8ounces small shallots plus 1 large shallot, peeled1 1/2cups dried lentils (about 12 ounces), rinsed, drained1tablespoon olive oil
DIRECTIONS
Combine Port and small shallots in heavy medium saucepan. Simmer over medium [...]

Makes 4 servings.

INGREDIENTS
4tablespoons (1/2 stick) butter
2large garlic cloves, sliced
1large shallot, sliced
1 1/4cups canned beef broth
1cup ruby port
1/4cup dried cranberries45- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2teaspoon minced fresh rosemary
1/2cup crumbled gorgonzola cheese
DIRECTIONS
Melt 2 tablespoons [...]

“Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz,” says Allison Webb of Seattle, Washington . “When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese.”At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.

[...]

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he’d ever had. Although the restaurant calls it Fall Salad on the menu, it’s enjoyable year-round.
Dried cranberries would make a good alternative to the dried cherries.

[...]

INGREDIENTS

1/2 cup port wine
1/4 cup butter , melted
16 ounces cheddar cheese , grated
1 cup sour cream
1 1/4 teaspoons salt
1/8 teaspoon cayenne

DIRECTIONS

In a small bowl, combine wine and melted butter.
In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
Gradually add the butter and wine mixture, processing until smooth.

Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted [...]