Money being
tight these days, we are spending a lot more time at home cooking and playing on Sundays that we would normally do during the summer. I really, really wanted to go to Glen Manor Vineyard this weekend, but that costs money we don't have, so I shut my mouth and we put together a great menu for the day.
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Wine Line Up: Argyle Pinot Noir and Elk Cove Pinot Gris |
It ended up being an Oregon wine day. We had Elk Cove Pinot Gris with our shrimp croquettes for lunch and Argyle Pinot Noir with our mussels for dinner. We had a local Catoctin Creek Petit Verdot on hand as well, but it never got opened.
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Annie Frying Her Shrimp Croquettes |
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Shrimp Croquettes: Roux and Shrimp, Chilled and Breaded |
Sometime this past week, Ann had made shrimp croquettes by folding cooked shrimp into a thick roux, chilling it, molding into croquettes, and rolling them in panko. She fried them up for lunch on Sunday. They were delicious with the Pinot Gris.
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Watermelon Salad with Mint, Feta, and Red Onions |
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Mussels with Chorizo, Red Onions, Fennel, Garlic, and Orange Zest |
For dinner, I made a watermelon salad by dicing seedless watermelon and feta and mixing that with thinly sliced red onion and chiffonaded fresh mint from the garden. A pinch each of salt and pepper and a splash each of extra virgin olive oil and Sherry vinegar finished the salad.
A big bowl of mussels accompanied the watermelon salad. I started by cooking the onion, garlic, and chorizo, then adding a bit of fennel confit (grilled, slow poached in oil, and covered in a tangy vinaigrette) and white wine. The mussels went in and finished steaming in a couple of minutes. I pulled them out and then reduced the sauce just slightly and poured it over the mussels. A good loaf of crusty bread hot out of the oven finished our lazy summer Sunday supper. A great day at home with my wife!
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