November 14, 2013 New Recipe - Tomato Stroganoff and steamed
asparagus
Today I had to go to the Court House to process some
paperwork and then to Uptown to deliver a document, so I decided to make a loop
out of those two activities and go shopping along the way.
After the Court house I drove up 2nd Street and
stopped at Pastian’s Bakery where I bought day old whole wheat bread and a bag
of biscochitos.
Then I drove to Costco and bought olive oil and a few items
for the Book Club meeting on Thursday, the 21st , and ate a Polish
Dog for lunch.
After lunch I drove to Sprouts at Academy and San Mateo,
where I bought an eggplant ($.88), asparagus ($1.88/lb.) and Bratwurst
($2.99/lb.).
After I delivered my document in Uptown I drove to Trader
Joe’s where I bought two bottles of a close out wine named Four Grape Blend Rare
Rosé ($4.99), an interesting new bottle of Les Portes de Bordeaux Sauvignon Blanc ($6.99), artichokes, and yogurt.
I arrived home from my bike ride to Paseo del Norte, at a
little after 5:00 at the exact moment that Suzette arrived.
She had had only a small lunch so we decided to cook a quick
dinner rather than drink and watch TV news, although I had a few sips of a hot
buttered rum to warm up a bit. Suzette suggested
we sauté the PPI penne pasta in the fresh tomato sauce with some pork I had thawed
out yesterday. Suzette took out the
largest skillet and sautéed the about 1 lb. of pork de-boned from a steak first and then added the two cups of penne in tomato
sauce and then added about three Tbsps. of additional PPI tomato Sauce to make the dish soupier and
saucier. I steamed a handful of asparagus
and we added a couple of heaping tablespoons of sour cream to the pasta skillet
and Suzette said “It is a tomato stroganoff”.
And it was except it used tomatoes instead of
mushrooms.
So when the sauce had thickened a bit, we were ready to
serve. She got out pasta dishes and I opened
the Rare Rosé 4 Blend wine. The RR rosé
tasted like a four grape blend; that is, it lacked clarity but had lots of complex
fruitiness all mixed up in a mass of flavors.
It was made by Eagle Rock Vineyards in Lodi, CA but the label did not
disclose the identity of the grapes, but I found a location on the internet
that said that Eagle Rock’s red four grape blend contains:
|
I guess its rosé is made with the same blend of grapes.
I thought the slightly complex fruity rose went well with
the creamy tomato dish, but Suzette did not like the wine. She described it as musty and I guess that
means she did not like the smash up of four grapes.
The Tomato Stroganoff dish was lovely. The sour cream and
marinara sauce combination created a sauce that was not too creamy and not too
acidic, like a good stroganoff, rich and creamy with that tiny edge of acidic bite. I liked it. Suzette had added some fresh
chocolate grape tomatoes from our garden that gave the dish a bit more freshness.
Bon Appétit
Today I had to go to the Court House to process some
paperwork and then to Uptown to deliver a document, so I decided to make a loop
out of those two activities and go shopping along the way.
After the Court house I drove up 2nd Street and
stopped at Pastian’s Bakery where I bought day old whole wheat bread and a bag
of biscochitos.
Then I drove to Costco and bought olive oil and a few items
for the Book Club meeting on Thursday, the 21st , and ate a Polish
Dog for lunch.
After lunch I drove to Sprouts at Academy and San Mateo,
where I bought an eggplant ($.88), asparagus ($1.88/lb.) and Bratwurst
($2.99/lb.).
Then I delivered my document in Uptown and drove to Trader
Joe’s where I bought two bottles of a close out wine named Four Grape Blend Rare
Rosé ($4.99), artichokes, and yogurt.
I arrived home from my bike ride to Paseo del Norte, at a
little after 5:00 at the exact moment that Suzette arrived.
She had had only a small lunch so we decided to cook a quick
dinner rather than drink and watch TV news, although I had a few sips of a hot
buttered rum to warm up a bit. Suzette suggested
we sauté the PPI penne pasta in the fresh tomato sauce with some pork I had thawed
out yesterday. Suzette took out the
largest skillet and sautéed the pork first and then added the penne in tomato
sauce and then added some additional PPI tomato Sauce to make the dish soupier and
saucier. I steamed a handful of asparagus
and we added a couple of heaping tablespoons of sour cream to the pasta skillet
and Suzette said “It is a tomato stroganoff”.
And it was except it used tomatoes instead of
mushrooms.
So when the sauce had thickened a bit, we were ready to
serve. She got out pasta dishes and I opened
the Rare Rosé 4 Blend wine. The RR rosé
tasted like a four grape blend; that is, it lacked clarity but had lots of complex
fruitiness all mixed up in a mass of flavors.
It was made by Eagle Rock Vineyards in Lodi, CA but the label did not
disclose the identity of the grapes, but I found a location on the internet
that said that Eagle Rock’s red four grape blend contains:
|
I guess its rosé is made with the same blend of grapes.
I thought the slightly complex fruity rose went well with
the creamy tomato dish, but Suzette did not like the wine. She described it as musty and I guess that
means she did not like the smash up of four grapes.
The Tomato Stroganoff dish was lovely. The sour cream and
marinara sauce combination created a sauce that was not too creamy and not too
acidic, like a good stroganoff, rich and creamy with that tiny edge of acidic bite. I liked it. Suzette had added some fresh
chocolate grape tomatoes from our garden that gave the dish a bit more freshness.Bon Appétit
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