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stoney321Oh, 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.)
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.)
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Date: 2010-10-06 05:01 pm (UTC)Cookies! I need to take a couple cubes of butter out of the fridge right this minute.
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Date: 2010-10-06 05:03 pm (UTC)I'm trying to imagine that.
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Date: 2010-10-06 05:09 pm (UTC)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
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Date: 2010-10-06 05:10 pm (UTC)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!
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Date: 2010-10-06 05:10 pm (UTC)no subject
Date: 2010-10-06 05:11 pm (UTC)Mmmm, pork loin! I'm hoping the Mr. get a pig this weekend so we can have pork loin again! SO DELICIOUS.
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Date: 2010-10-06 05:15 pm (UTC)When
Still...berry and pepper. That sounds interesting.
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Date: 2010-10-06 05:18 pm (UTC)no subject
Date: 2010-10-06 05:20 pm (UTC)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
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Date: 2010-10-06 05:22 pm (UTC)(OMG, I am so sad to hear that you are allergic to Parmesan! That's the saddest news OF ALL.)
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Date: 2010-10-06 05:36 pm (UTC)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.
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Date: 2010-10-06 05:39 pm (UTC)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)
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Date: 2010-10-06 05:57 pm (UTC)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.
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Date: 2010-10-06 06:09 pm (UTC)Also, thanks for the link, whee!
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Date: 2010-10-06 06:10 pm (UTC)And ... there are wild boars in Texas??
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Date: 2010-10-06 06:15 pm (UTC)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.
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Date: 2010-10-06 06:42 pm (UTC)But yeah, once or twice a year is about right.
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Date: 2010-10-06 08:01 pm (UTC)no subject
Date: 2010-10-06 08:20 pm (UTC)Um...I have ribs in the crockpot? LOL.
Do you guys take what Mr. Stoney bags to a local butcher? Or did you make your own sausage (did Em get to roast the pig's tail????) Because if you made your own sausage, I'm more impressed with you than ever before (and I've been pretty impressed.) The dinner sounds delicious! Roasted vegetables are a hit around here, too.
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Date: 2010-10-06 08:55 pm (UTC)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.)
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Date: 2010-10-06 09:03 pm (UTC)I'm so impressed with your sausage making that there aren't words. (Tell me you made inappropriate "sausage tools" jokes.)
Jonah likes all squash except yellow summer squash (butternut is his fave.) He doesn't care for mushrooms (neither do Eddie or I) but will eat zucchini anyway it's cooked. A popular side dish this summer was roasted zucchini and crookneck squash, and he'd just pick the yellow squash out. I've always been impressed with the variety your kids eat.
(And thank you! I saw your other question, too, but my head's not in the game. I will cast a gander tomorrow if you still need fb. *Enormous Hug*)
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Date: 2010-10-06 09:08 pm (UTC)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.
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Date: 2010-10-06 09:22 pm (UTC)I keep picturing you as Audrey Griswold in the scene from European Vacation where she looks at the plate of kielbasa and says, "I miss Jack SOOO bad!" and LOLing for srs.
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Date: 2010-10-06 10:11 pm (UTC)AHAHAHAHAHAHAHAHAHA.
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Date: 2010-10-06 10:58 pm (UTC)except for your unholy love of horrid prawns. feh.
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Date: 2010-10-06 11:03 pm (UTC)(Ooooh, I just mixed up a batch of chocolate chip cookies. They are REDONK.
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Date: 2010-10-06 11:11 pm (UTC)no subject
Date: 2010-10-06 11:56 pm (UTC)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!).
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Date: 2010-10-07 12:01 am (UTC)no subject
Date: 2010-10-07 12:04 am (UTC)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
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Date: 2010-10-07 12:07 am (UTC)no subject
Date: 2010-10-07 12:44 am (UTC)no subject
Date: 2010-10-07 01:14 am (UTC)no subject
Date: 2010-10-07 03:02 am (UTC)I lived up there for 30 years, I know! But my blood has thinned!