Our traditional annual opening of Sous La Maison for Valentines occurred this year on February 20th. The best part, if you ask me, was the dessert. The heavenly baklava was more than worth the time commitment involved. We had to brush every one of the 25 layers of phyllo dough with butter, and it liked to stick and tear and rip, but it was well worth it. The rest of the meal consisted of a garlic onion bisque, steak kebabs, and a beer grain bread that totally failed because it refused to cook all the way through. Go figure. In any case, the meal was quite delicious and you can thank me ahead of time because I'm sharing the recipes with you. You can recreate the magic in the comfort of your very own home! Hallelujah!
Our garlic onion bisque, a delicious pairing of red wine, roasted garlic, and caramelized onions, will delight your tastebuds and perfectly prepare you for the main course.
Our tasty steak kabobs are marinated in our handmade sauce and accompanied by peppers, onions, and apples. With a slice of homemade spent grain bread on the side, you are sure to leave the meal happy and satisfied.
Kebab recipe here, made with apples, peppers, steak, and onions
The bread recipe, in case it turns out better for you
What better way to end your meal than with a heavenly slice of our special Baklava? Our divine mixture of walnuts, pecans, honey, and lemon will have you eager for seconds.
Let's face it. This is the recipe you've been waiting for.
Make some. Trust me, you won't regret it.
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