Girls’ Dine In May 5, 2008
Opportunities to host dinner tend to be few and far between since I live at home with my parents. But just my luck, the past weekend my folks were off to a wedding up north and I would have the place all to myself. So I snatched up this chance to have a little dinner gathering with my girl friends. I kept the menu quite simple and assigned each girl to match a wine to the course of their choice to make things little more interesting.
We started off with the romesco queso fundido which was basically a base of romesco sauce, a layer of smoked gouda, pepper jack, gruyere, and lastly a topping of sauteed peppers and onions all blasted together in the hot oven until the cheese was bubbling beautifully. This was an adaptation of Rick Bayless’s queso fundido con rajas y chorizo - melted cheese with roasted peppers and chorizo. We scooped up this cheesy goodness with French baguette toasts and accompanied it with a glass of refreshing prosecco provided by Han Nah.
Next up was a farmer’s market salad of baby chard, baby romaine, frisee, radicchio, baby spinach, toasted hazelnuts, cherry tomatoes, avocado, and parmigiano reggiano. I dressed it simply with lemon juice, red wine vinegar and olive oil. This salad satisfied my vegetable needs. I could have eaten another plate of this nutritious goodness. Natasha matched this salad nicely with a Whitehaven Sauvignon Blanc 2007, Marlborough. This wine was great - light, fruity and nicely acidic. The palate descriptions on the website state that it is “a full flavored, medium-bodied wine, with an abundance of archetypal currant and gooseberry flavours, that linger on the dry, clean finish.”
I recently got a manual pasta roller so I finally got to try my hand at fresh pasta. This was my first batch so I gave a fair warning to the girls beforehand but the noodles actually came out edible and dinner disaster was averted. I made fresh pasta with white asparagus, black truffle butter and fines herbs. It was finished with a beautiful shower of parmigiano reggiano. Yum. I paired this with a 2005 Lacrima di Morro d’Alba, a DOC designated medium-bodied ancient vine Italian red. The flavors of this wine are described as violet, lychee, berry, and rose. Honestly all I remember is that it was delicious and that I will be looking for another bottle soon.
We finished the meal with homemade ice yogurt and macerated strawberries. We sipped on Lindeman’s Framboise while enjoying the sweet juicy strawberries and the tart and cold ice yogurt (aka frozen yogurt). It was a nice relaxing time eating some good food and gabbin it up with the girls. What’s better than the combination of good company and good food?
As always you amaze me. I’m excited that you have a pasta maker and look forward to what delights come from it. I have one and have used it not too many times, perhaps half a dozen, but after a few misses, now I’m quite pleased with the results. There’s nothing quite like that texture of freshly made pasta.
I have to say that my favorite was the fundido! I think I ate way too much of it because I was full by salad.
The fundido was definitely my favorite too — but everything was delish. What’s great about eating with Susan (or eating Susan’s food) is that you can relive the entire experience through her blog, although my ‘puter screen doesn’t taste nearly as good.
Susan, I didn’t know you lived at home with your folks, too. I want to move out some time this year. Why don’t we move out together so you can expand my culinary horizons? I will make a stellar sous chef, really! All kidding aside, your girls’ night in dinner looked fab! But what less could be expected from you?
just wanted u guys to know i’ve started a torrid love affair with romesco