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+--- Thread: What the Debbil is goin (/thread-13428.html)
- winoweenie - 08-29-2009
on? I go on sabbatical and not one teeny post on which to latch my winoimagination onto! Get in them cellars and break open some juice..........ww
- Drew - 08-29-2009
I'm sorry...been drinkn' but not postin'
Drew
- Innkeeper - 08-29-2009
Drink'n the same ole stuff. Killed the last '07 Knapp Riesling last night smoked mussels in alfredo sauce on pasta. We do have some '08s to dip into.
- hotwine - 08-29-2009
Have been hammering the supply of red bubbly.... the Marques de Galida Cava '05... been through two cases in the past couple of months and have four boxes in the cellar. Wonderful, versatile stuff.
- Thomas - 08-29-2009
The stuff I drink doesn't turn you on anyway, W.W.
Last night, a 2007 Heron Hill Reserve Dry Riesling matched an apple-roasted turkey quite nicely.
Tonight, I'm making an eggplant/tomato/pepper sauce for penne pasta. Will have a Sardegnian Cannounau (sp) with it.
Tomorrow will be drinking from a magnum of Petrus with a straw, just for the fun of it.
- VouvrayHead - 08-29-2009
I'm drinking a crummy local "rhine"-style thing.
blech.
It works with the atomic spicy food I've been cooking.
- Drew - 08-29-2009
Foodie I'm drooling thinking about the eggplant/tomato/pepper sauce for penne pasta....love, love that kind of food.....
Drew
- hotwine - 08-29-2009
Yeah, same here. She's promised eggplant parmesan for tomorrow night. I'm already slobberin' on the keyboard.
- Thomas - 08-29-2009
Here's what you do:
Roast two small or one large eggplant and a red or yellow pepper at 350 for about 50 minutes.
Drop some olive oil in a large pan, slice about a dozen plum tomatoes and cook on a low flame for about five minutes. Add fresh bay leaf, oregano, basil, a small cayenne, chopped garlic clove, 1/4 cup sweet dessert wine like Madeira, plus a 1/2 cup chicken stock and simmer under a cover until the roasted vegetables are done.
Start the pasta water to boil.
Slip the skin off the eggplant and pepper, chop a small onion, and add them plus the tomato sauce in the pan into a blender for one quick pulse--to lumpy, semi-liquid. Then put it all back into the pan and heat on low flame.
Put the penne into the boiling water for 9 minutes; then, drain the penne and add it to the sauce; stir it all together and serve with fresh chopped parsley and basil as a garnish.
[This message has been edited by foodie (edited 08-29-2009).]
- winoweenie - 08-30-2009
This will be one of the 1st dishes on the agenda AFTER I get off this sabbatical. 'Twould be shamful to eat that withoput a nice red. WW