On The Menu Tonight….

To celebrate the completion of the spring semester, wherein we, like Obama, will look forward to a promising future and not backwards to a time of stress and conflict, a return to the Wine Lover’s Cookbook is in order for assistance in preparing a menu for tonight’s supper. From the book:

Wine: Sauvignon Blanc

Dish: Radish Slaw with Remoulade and Pistachios – The tangy bite and bitterness of radishes provide interesting flavor components for wine matching, particularly when amplified by a light spicy remoulade. In this case, the crisp, fruity character of Sauvignon blanc is the perfect counterpoint to the bitterness and creamy texture of the slaw. An Oregon Pinot Gris with a hint of fullness and a crisp acid backbone is a worthwhile option. This dish is a great accompaniment to a summer barbecue, particularly with grilled lamb or pork dishes.

Wine: Zinfandel

Dish: Grilled Flank Steak with Roasted Corn-Pancetta Salsa – Here’s a special summer dish with a sassy kick to get your juices going. While chile heat and red wines are not necessarily always a match, this combination works due to the restraint of the marinade and salsa. A zinfandel that’s a little lower in alcohol (under13.8 percent) helps immeasurably in making the connection work. The juicy cherry-fruit flavors and good acidity of Sangiovese will also support this pairing quite capably.

Both recipes will require some prep time (I’m planning about 1 hr this afternoon) and some preliminary marinading and such, but it will be a very pleasant interlude and a welcome diversion from the seemingly endless grind of study. Sprinkled throughout the afternoon will be other diversions; a short nap, a nice bike ride with the iPod, watering of just re-potted plants, and so forth.

It’s going to be a great evening!



A few weeks ago, the Agricoli cooked a great meal that met an undeserved fate. Tonight, we are going to break new ground in our favorite cookbook.

On the board tonight: Braised Pork with Apples, Mushrooms, and Calvados. Yes, I cannot drink alcohol, but the recipe says that the brandy will cook off. We’ll let you know.

Updates to follow….

Update: As good as we thought it would be. And, even better for our reduced budget, the cost of the pork shoulder was a bank account friendly $7.35.