Mains

My frequent dinner guests have come to expect that I will be serving spit-roasted lamb, braised lamb shanks, or skewers of lamb tenderloin as the main course. I really do love lamb! Especially because it pairs so well with red wine! For that same reason I also love roast pork - well really anything that pairs perfectly with a beautiful pinot noir is right up my alley. After teaching my courses in Spain, I came home and immediately bought a paella pan and quite often I'm stirring a big pan of chicken, prawn, and sausage paella out on my back deck for a large dinner party. Paella can really be made with any combination of proteins you like. And it's an instant party when you serve it!

Agnolotti with Fontal, Fontina, Butter and Sage
Beef Tenderloin Rolled with Spring Greens
Braised Beef Ragu in Two Courses
Fettuccine with Tomatoes, Basil, and Crisp Bread Crumbs
Paella with Chicken, Shellfish and Chorizo
Penne with Tomatoes, Spicy Fennel Sausage and Cream
Pork Roasted the Way the Tuscan Do
Red Wine-Braised Chicken with Tomatoes and Olives
Rigatoni with Caramelized Pearl Onions, Bacon and Parmesan
Roulade of Herbed Lamb with Stewed Garlic
Shellfish Pot Pie with Flaky Biscuits
Ten-Minute Roasted Leek and Gruyère Soufflé
Three Bean Vegetarian Chili