Simple Meal, Short Post, Unusual Wine, Few Dishes

Sometimes I take the easy route — not often, but tonight was one occasion.  Supper was a simple affair: Bobby Flay’s version of a Grilled Asparagus Panzanella Salad and some leftover spaghetti enlivened with a few fresh vegetables and legumes.  I had downloaded one of Bobby Flay’s cookbooks to my iPad awhile ago, but had not looked at it in some time.  Last night I decided to upgrade from iOS 5 directly to iOS 7.0.2 on my old iPad, and while I was testing things out after the upgrade, I ran across the recipe.  Tonight, after Sarah and the grandsons left, I decided to make it, since I had all the ingredients.  Below is the Internet version of what was in the cookbook.  One adaptation: I used one yellow heirloom tomato and one fresh San Marzano from the farmer’s market, instead of the cherry tomatoes.

Bobby Flay's Grilled Asparagus Panzanella

The other dish was pasta.  Barbara had made a good whole wheat spaghetti dish last night, with just garlic, parsley and oil, and we had about a pint left over.  To fill out the dish, I first sautéed a chopped celery stalk and one diced leek in olive oil with salt and pepper.  As the leek was beginning to brown, I added a 1/4 cup of white wine and cooked it down almost completely, then added a handful of Cavolo Nero (already boiled and chopped), plus about a cup of Chef Paul’s black-eyed peas in broth with a little tomato and cooked kale.  With all the vegetables simmering away in the sauté pan, I threw in the leftover spaghetti and a couple of tablespoons of olive oil, heated it all up and served.

Red wine or white would work with this meal.  You also know I am predominantly a red-wine guy.  However, variety is the spice of life, so I selected another of Jan D’Amore’s gems, a Lazio Occhipinti wine made from red Aleatico grapes — but vinified as a white wine (vinificato in bianco).  The wine is appropriately named Alter Ego.  Unusual, bright, and delicious — also a good counterpoint to all the vinegar in the Panzanella.

Alter Ego front

Alter Ego back

This entry was posted in Food, Vegan, Wine. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s