Monday, June 12, 2006
Rose and sweet potatoes?
Sorry I've been remiss in keeping this up. Time for a little catch-up (catsup??). Grilled pork chops -- salted with a nice dry rub for two days since they were over an inch thick. Sweet potato puree, and a Chinook Rose of Cab Franc. What a combination! Everything tasted better together. And I've gotten into roasting/grilling heads of romaine lately. Very nice just rubbed with olive oil and salt, then drizzled with a good balsamic vinegar. They go great with almost anything, rack of lamb last Friday. Wrapped some asparagus in foil with some sliced baby Walla Walla sweet onions to go with both, and it was a pretty quick dinner based on stuff that was already sitting in the fridge. (Yes, I do consider a rack of lamb a pantry staple sometimes :) Two things we are really liking this time of year are those baby Walla Wallas and fresh garlic. With the garlic, you don't have to peel it, just chop up the whole thing. That's what I used in the eggs I talked about last week. Also great with some shrimp and capers for a quick picatta sauce over angel hair pasta.