Thawed out a bone in rib steak and when Suzette came home we
decided to make pasta to serve with it.
Suzette went to the garden and picked three kinds of cherry
tomatoes; sunburst yellow, chocolate and red cherry, and some of the long
fushimi sweet peppers grown from seeds we ordered from Kitzama Seed Co.
She sautéed the chopped up onion, peppers and tomatoes in a
skillet and grilled the steak and I fetched a bottle of 2009 Caves Saint-Pierre
La Riacre du Pape Chateauneuf Du Pap
e from the basement and opened t to let it breath.
When the Casarecce pasta was boiled, Suzette added a couple of cups of it to the sautéed vegetables and added two or three Tbsps. of her homemade pesto and cut the steak and chopped it into slice and laid them on the pile of pesto soaked pasta for a wonderful dinner.
e from the basement and opened t to let it breath.
When the Casarecce pasta was boiled, Suzette added a couple of cups of it to the sautéed vegetables and added two or three Tbsps. of her homemade pesto and cut the steak and chopped it into slice and laid them on the pile of pesto soaked pasta for a wonderful dinner.
The wine’s blend of 60% Grenache, 15% Mouvedre, 15%
Cinsault, and 10% Syrah made a terrific complement to the tender steak and
flavorful past dish.
I had bought a pint of Heidi’s fresh raspberries at the
Growers’ Market on Saturday and Suzette garnished a scoop of Neapolitan ice
cream with raspberry liquor soaked fresh raspberries for a lovely dessert.
Bon Appétit
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