Dinner Party: Tri-Tip Roast

There is nothing quite like a Sunday roast for entertaining guests and filling the house with delicious smells.

For the best flavor, I suggest letting the meat marinate overnight.






Ingredients:
2 lb tri-tip roast

1/2 cup olive oil
3/4 cup white wine
1 cup orange juice
rosemary
thyme
salt
pepper

(optional)
sliced carrots
yellow onion
celery

Directions:
Combine olive oil, wine, juice and seasonings. Pour over meat and marinate for 12 - 24 hours, rotating occasionally.

Preheat oven to 425 degrees. Slice carrots, onions and/or celery place in bottom of roasting pan. Remove roast from marinade and place on top of vegetables.

Cook meat at 425 for 15 minutes. Lower temperature of oven to 350 degrees continue cooking for an additional 20 - 30 minutes until meat reaches an internal temperature of 135 degrees Fahrenheit (for medium rare doneness).

Remove from oven and let sit for 5 - 10 minutes to seal in juices.

Best Served With: Roasties, Yorkshire Pudding, Green Beans, Salad, Red Wine

Portobello Mushroom Ravioli in a Shitaki Basil Cream Sauce

Few things more enjoyable than good wine, good food and good company - except perhaps having all three together. For my first dinner party back in a full kitchen, I choose a few of my favorite ladies, a Clos Du Bois Chardonnay and Portobello Mushroom Ravioli in a Shitaki Basil Cream Sauce. Pretty amazing combination.

Ingredients:
24 oz. mushroom ravioli
2 T butter
8 oz shitaki mushrooms (sliced)
3 green onions (chopped)
2 garlic cloves
1/2 t dried oregano
1/4 t dried basil
1/4 t dried thyme
1 can diced tomatoes (drained)
2 T fresh basil
1 c whipping cream
1/2 c parmesean chesse (grated)
1/2 t salt


Directions:

Heat water in pot and bring to boil. Add ravioli to boiling water and cook per instructions.

While ravioli is cooking, melt butter in saucepan over medium heat. Add mushrooms, green onion, garlic and seasonings to butter. Saute until mushrooms are tender.

Stir in diced tomatoes, basil and cream. Bring to boil. Reduce heat and simmer for an additional 5 minutes. Add Parmesan cheese and salt. Remove from heat.

Drain ravioli when cooked. Add to sauce. Tossing to coat.

Served Best With: White Wine, Salad, Fresh Bread.

Tea Time

It's tea time at the studio and to be hostess with the mostest, one must always be prepared. Here are a few things to always have on hand for any spontaneous guests:

- Quality loose leaf teas with brewing pot
- Plenty of cups and saucers

- Cream or Milk

- Sugar
- Good Manners

- Biscuits or Cake