I tried this recipe and did not feel that the Escarole and Halibut complemented each other very much. We did have a bottle of the 2006 Artesa which was a great paring, but something between the Halibut and Escarole didn't mesh well. I think I'd use a bed of sauteed baby spinach next time.

By tomladam | 

May 16, 2009

This is the best meatloaf recipe I have ever made. I am usually very generous on the herbs. Delicious.

By tomladam | 

May 14, 2009

These appetizers are very popular with all my guests. I usually add a teaspoon of the creme fraiche to the salmon mixture to give them some stickyness so they don't drop pieces all over when being eaten.

By tomladam | 

May 14, 2009

I have made this recipe a dozen times with fantastic results. I usually double the herbs, and only serve half the goat cheese.

By tomladam | 

May 14, 2009