this morsel so sweet
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[Subject line from Laurence Sterne's The Supper]
About four years ago, or more (back when wine was allowed in carry-on luggage), a friend gave me a bottle of red (Snoqualmie Syrah 2001) with the idea that we'd drink it over a dinner soon.
Well. We finally got around to it earlier this week. There was also a bottle of Meursault burgundy (2004 Jean Monnier et fils) that the BYM had picked up during his day trip to Dijon back in May.
So, the menu was planned with those two wines in mind, in tandem with my friend's other preferences (does not eat red meat; loves cheese; ok being my guinea pig). So we ended up with:
Appetizers:
* a "cave-aged" Gruyere that the Turnip Truck recommended as good with Burgundy. It was very tasty.
* sugar snap peas
* goat cheese (overshadowed by the Gruyere)
Main:
* plum-glazed salmon
* red peppers stuffed with an eggplant-ricotta-pesto mixture
* sweet potato biscuits...
...which, meh. Baking is not my strong suit to begin with, but the recipe was clearly out of whack, and the results tasted more like play-doh than fluffy pillows of starchy goodness.
On the plus side, my attempt made the dog happy (she hoovered up a cubic foot of dough when I left the kitchen for a minute) and my friend took the leftovers home to combine with apples for bread-pudding.
We ended up not having any room for dessert - which was just as well, since the praline cheesecake pie turned out to be significantly undercooked. *wince*
So much for the "jiggle" test. Learn and practice...
The leftover salmon and peppers were terrific as leftovers, and I still have some of the Gruyere left. Yum!
About four years ago, or more (back when wine was allowed in carry-on luggage), a friend gave me a bottle of red (Snoqualmie Syrah 2001) with the idea that we'd drink it over a dinner soon.
Well. We finally got around to it earlier this week. There was also a bottle of Meursault burgundy (2004 Jean Monnier et fils) that the BYM had picked up during his day trip to Dijon back in May.
 |
| From dinner 1 Oct 2009 |
So, the menu was planned with those two wines in mind, in tandem with my friend's other preferences (does not eat red meat; loves cheese; ok being my guinea pig). So we ended up with:
Appetizers:
* a "cave-aged" Gruyere that the Turnip Truck recommended as good with Burgundy. It was very tasty.
* sugar snap peas
* goat cheese (overshadowed by the Gruyere)
Main:
* plum-glazed salmon
* red peppers stuffed with an eggplant-ricotta-pesto mixture
 |
| From dinner 1 Oct 2009 |
* sweet potato biscuits...
 |
| From dinner 1 Oct 2009 |
...which, meh. Baking is not my strong suit to begin with, but the recipe was clearly out of whack, and the results tasted more like play-doh than fluffy pillows of starchy goodness.
 |
| From dinner 1 Oct 2009 |
On the plus side, my attempt made the dog happy (she hoovered up a cubic foot of dough when I left the kitchen for a minute) and my friend took the leftovers home to combine with apples for bread-pudding.
We ended up not having any room for dessert - which was just as well, since the praline cheesecake pie turned out to be significantly undercooked. *wince*
 |
| From dinner 1 Oct 2009 |
So much for the "jiggle" test. Learn and practice...
The leftover salmon and peppers were terrific as leftovers, and I still have some of the Gruyere left. Yum!
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