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Oh, how I love cold weather, for it makes Cabernet and Bordeaux so delicious to my mouth. I figured that I wasn't setting a good example to my kids by drinking a bottle of wine and moaning as I clutched it to my bosom, so I made some food to go with a bottle I sampled this weekend.

The Wine: Marietta, Alexander Valley 2006 Cab Sav. Delicious, easy drinking, and will just get better with age. Until I have a wine cellar, I'll just have to drink it now. Upfront with berry and pepper, doesn't linger too much. (Hence the easy drinking. *hiccup*)

The Dinner: I cubed the following veggies that I had on hand: 2 onions, 2 carrots, 3 parsnips, 4 celery stalks, 1 butternut squash, 1 red bell pepper, 1 potato, 4 large portobello mushroom caps. I minced about 4 cloves of garlic. I tossed all of that in olive oil, generous pinches of salt and pepper + a few sprigs of thyme ziiiiiped! off their stems and sprinkled hither and such, then spread it on two baking sheets and roasted it at 375 for a good hour. I didn't stir, I didn't shift it, just let it get all crackly and caramelized.

Next, in a non-stick skillet I browned a pound of the last of our wild boar sausage (any pork sausage would do, we're just only eating meat from hunting), drained off any fat, tossed the roasted veggies in to mingle the flavors, then served that up on a plate with shredded Asiago cheese sprinkled over the top and croutons on the side.

There were hardly any leftovers, but guess what I just polished off? My son said that I needed to make this every week. (He also thought the butternut squash was pumpkin, and I didn't challenge his thinking because he hates squash. Hahaha, jokes on you, bub!)

Tonight I'm going to try to make my own cream of mushroom soup with those portobellos and see if I can't make a jazzier version of tuna casserole. (Hey it's better than the other request I got, which is Frito Pie. Although I won't lie. Every year I like to have a Frito Pie. So bad, but so good.)

We're also baking our sandwich bread later when the kids get home and making cookies, so we'll see how well I stick to my resolve to not use the stuff from a can. (Mostly because I don't have the canned stuff.)

Comments

( 34 comments — Leave a comment )
brunettepet
Oct. 6th, 2010 05:01 pm (UTC)
This cold snap is making me happy! I can bake bread again and Sunday was baked ziti with roasted veggies - the portabellas sound like a great addition.

Cookies! I need to take a couple cubes of butter out of the fridge right this minute.
stoney321
Oct. 6th, 2010 05:09 pm (UTC)
Portobellas are always a great addition, imo! Mmmm, ziti.

COOKIES. They're the ultimate chocolate chip cookies I posted a while back. They are just redonk. I usually make a double batch, form balls, and freeze them so I always have cookies on hand. Except for how we ate them all up. :D
menomegirl
Oct. 6th, 2010 05:03 pm (UTC)
berry and pepper???

I'm trying to imagine that.
stoney321
Oct. 6th, 2010 05:10 pm (UTC)
Um, it basically takes like all good cabs? That juicy berry flavor and the spiciness (pepper) of the oak barrels? (Are you not a huge wine drinker?)
menomegirl
Oct. 6th, 2010 05:15 pm (UTC)
No, I'm not. I have at least one post of yours in my memories because I found it so fasinating. But I never went and bought any.

When gingerpig was visiting here a couple of years ago, she bought some she thought maybe I'd like but I didn't.

Still...berry and pepper. That sounds interesting.
stoney321
Oct. 6th, 2010 05:20 pm (UTC)
I wasn't sure if you were baffled by the pretentious wine speak (lol - it always sounds so to me "this had notes of grass, dreams, and tar with a finish of asphalt and chocolate." HUH?) or that you just weren't a wine drinker.

It really does taste like a juicy grape - I mean, fermented obv. - and spiciness like pepper. MMMMMMMMM.

I didn't like wine for the LONGEST. Once I had a good bottle (I'm talking, crazy good) I realized that I'd never had high quality wine before. But I get that it's not to everyone's liking. I mean, I get all pretentious and snobby about tequila and most people don't care for that. :D
menomegirl
Oct. 6th, 2010 05:39 pm (UTC)
I realized that I'd never had high quality wine before.

I think that's what it is. What I've had smells great but I taste it and just shudder. (And yeah-wine speak is a little daunting)

I love tequila! MMMMM. But I'm all out right now. We went through 2 bottles of Patron silver on my birthday. (The liquor store was out of Milagro because we live in Bumfuck, Egypt so Vikki bought the next best thing)
stoney321
Oct. 6th, 2010 05:57 pm (UTC)
I'm not joking, a minute after your previous comment came through my email, I got my daily wine newsletter that was all about pretentious wine speak. HAHAHAHA!!

You might look at wines from the right bank in France's Bordeaux region - they're a fairly inexpensive way to have a quality, full-bodied red. (Or if you like sweetness, try a Reisling.)

TEQUILA. Having none in your house makes me want to cry on your behalf. Herradura Silver is a good backup for Patron, and is a touch cheaper, too. Well, here it is. Also, if you're the type that enjoys peaty Scotches, you might look for El Jimador tequila. That's about as old school Mexico as it gets, and a good price, too.
ann1962
Oct. 6th, 2010 05:10 pm (UTC)
A splash of sherry in the cream of mushroom soup really does wonders.

My MIL does a breaded pork loin dish with extra mushroom soup. Bread and fry the pork, and then bake for a while in the thickened soup. It is one of my fav meals. Over potatoes or rice.

Roasted pumpkin is one of my favs too. So tasty. I love your food posts!
stoney321
Oct. 6th, 2010 05:11 pm (UTC)
Oh, if only I had any sherry! Next time I'm at the shop, I'll be sure to pick some up - I always forget the sherry!

Mmmm, pork loin! I'm hoping the Mr. get a pig this weekend so we can have pork loin again! SO DELICIOUS.
enigmaticblues
Oct. 6th, 2010 05:18 pm (UTC)
I've found that adding lots of cheese, green chiles, and roasted red peppers really jazzes up tuna noodle casserole (which I love beyond the telling of it, OMG). I've also made a version with artichoke hearts and red bell peppers, along with my own white/cheese sauce. That recipe called for parmesan, which I am allergic to, so I generally use mozzarella.
stoney321
Oct. 6th, 2010 05:22 pm (UTC)
I love me some green chiles, esp when they're Hatch chilies, but my kids will just pick those out. (Or they'll spend an hour at the table wondering why I profaned their beloved tuna noodle casserole, lol.) Ooooh, artichoke hearts and roasted red peppers, now that sounds like something they'd go for! OM NOM.

(OMG, I am so sad to hear that you are allergic to Parmesan! That's the saddest news OF ALL.)
enigmaticblues
Oct. 6th, 2010 05:36 pm (UTC)
Actually, name a hard, aged cheese, and chances are I can't eat it, because I will want to DIE. The last time I had Swiss cheese, for example... Dude. I contemplated putting myself out of my own misery. It's just a good thing that I can still eat softer cheeses, because I do love cheese.

Here's the recipe I used with the red peppers and artichoke hearts. I didn't know if I'd be able to find it.
stoney321
Oct. 6th, 2010 06:09 pm (UTC)
I AM FILLED WITH SORROW AND SHADOW ON YOUR BEHALF.

Also, thanks for the link, whee!
zyrya
Oct. 6th, 2010 06:10 pm (UTC)
What is a Frito pie?

And ... there are wild boars in Texas??
stoney321
Oct. 6th, 2010 06:15 pm (UTC)
There are wild boar all over the US! They're a real nuisance here.

Frito Pie: Oh god, don't judge me. It's so American, and so bad for you, and so delicious.

Layer in a casserole: Frito corn chips, beef chili, shredded cheddar cheese (and if you're not me, diced onion.) Repeat until you can fit no more in your dish. Bake at 350 F for about 30 min., until the cheese is bubbly.

Consume. Hate yourself. Eat more. Realize why your butt jiggles the way it does.
ryokomusouka
Oct. 6th, 2010 06:42 pm (UTC)
My daughter requested this for her birthday over the weekend, and my mother made an extra dish of it for us. I was SO SICK of it the next day.

But yeah, once or twice a year is about right.
kseenaa
Oct. 6th, 2010 08:01 pm (UTC)
Good GAWD! Merry me?
(Deleted comment)
stoney321
Oct. 6th, 2010 08:55 pm (UTC)
Ribs in the crockpot! Unless they're country cut, consider yourself dead to me, woman. (Ha.)

Whatever we turn into a specific sausage (brats) goes to a butcher, everything else is done here at the house. And don't I love the bloody mess. Last year I had a 200 pound boar sitting on my kitchen island with tarps on the floor. GLEH. (But damn, they made EPIC tamales and carnitas.) The Mr. makes the "italian" pork sausage here - he got a meat grinder and sausage tools last Christmas. :)

What does Jonah think about roasted squash? Sauteed zucchini and mushrooms were The Boy's favorite toddler meal. Shows ya why he's such a weirdo. (And just saw your post, I'd hug you if I could.)
(Deleted comment)
stoney321
Oct. 6th, 2010 09:08 pm (UTC)
Thank god, I thought the world was coming to an end. LOL to single entendre, and I should mention that I've been asking for a bladder to make a soccer ball with, but my pleas go on ignored.

THERE ARE ALL SORTS OF INAPPROPRIATE COMMENTS. Like "stuffing." And how the sausage casings look like condoms. (And it's all the Mr. - I have no hand in the sausage making!)

No mushrooms?! How did I not know this? Oh my gosh, I will eat an entire plate of them cooked down in butter and olive oil, salted, and a little garlic and parmesan. YUM.

I always value your FB, but you might be a leeeeetle too busy for that, toots. :) Poor babies, I'm so sorry for them.
(Deleted comment)
stoney321
Oct. 6th, 2010 10:11 pm (UTC)
I actually loooove onions, but for some reason I don't like semi-cooked diced. Like diced onions on a burger grosses me out. (I think it's because Brenda put them - red ones to boot - on EVERYTHING.

AHAHAHAHAHAHAHAHAHA.
elizardbits
Oct. 6th, 2010 10:58 pm (UTC)
I WANT TO EAT AT YOUR HOUSE UNTIL I AM SO FAT THAT THEY HAVE TO WINCH MY VAST FLABBY CORPSE OUT WITH A TOWER CRANE

except for your unholy love of horrid prawns. feh.
stoney321
Oct. 6th, 2010 11:03 pm (UTC)
SKRIMPS ARE THE FOOD OF THE GODS. In fact, instead of just having mushrooms in a brown butter sauce with sage from the garden served over pasta, I THINK I'LL PUT SOME SEA CREATURES IN IT. I'll get you so 'faced on red wine you won't notice and then won't we all laugh!

(Ooooh, I just mixed up a batch of chocolate chip cookies. They are REDONK.
elizardbits
Oct. 6th, 2010 11:11 pm (UTC)
NO MATTER HOW DRUNK YOU GET ME I WILL STILL NOTICE BEING DEAD LAURA
stoney321
Oct. 7th, 2010 12:01 am (UTC)
EH MEH GHED ARE YOU ALLERGIC? Then I shall provide some delicious seitan. OR POSSIBLY STEAK.
elizardbits
Oct. 7th, 2010 12:07 am (UTC)
MEATPLZ
entrenous88
Oct. 6th, 2010 11:56 pm (UTC)
*casts you in a cooking show*

Wild boar! I feel like Mr. Stoney came home with it on a spit, and you were wrapped in a fur minidress, and then the two of you did an exciting jerky dance around a bonfire. Hup hup hup!

Caramelized vegetables are my favorite. Mr. Nous likes them, but he doesn't get all swoony the way I do (like when I roasted some cauliflower the other day and it got all brown and crinkly and om nom NOM!).
stoney321
Oct. 7th, 2010 12:04 am (UTC)
HEEEEE. There were spears and cave drawings, too!

ROASTED CAULIFLOWER. I mean, does it get much better than that? I think not! (Mmmm, roasted leeks or roasted zucchni or roasted...)

<3 <3 <3
(Deleted comment)
stoney321
Oct. 7th, 2010 01:14 am (UTC)
#2 just looked at me as she washed up tonight's dinner and said how great last night's was. :) (Oooh, and tonight I made a "deconstructed tuna casserole" and it turned out great. Recipe to be posted tomorrow!)
txvoodoo
Oct. 7th, 2010 03:02 am (UTC)
Every time I say we're having cold weather here, my NE friends jump on me saying “You don't KNOW what's cold!”

I lived up there for 30 years, I know! But my blood has thinned!

( 34 comments — Leave a comment )

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