Last night, I had a hankering for a meaty-style meal (without meat itself, which no longer appeals), so I made seitan cutlets, pan-fried, and finished with a self-styled vegan onion gravy. We agreed it turned out quite good, somewhat reminiscent in texture and flavor of Veal Marsala. We were running low on vegetables, so I made what we had: carrots, Jerusalem artichokes, and chickpeas (spiced with coriander, cumin and marjoram) braised in olive oil and water, plus several new potatoes oven-roasted with olive oil, Sicilian rosemary, and sea salt. I list all of that so that I can tell you about the wine: a 2004 Gini Morellino di Scansano — smooth, charming, and lovely, from the Maremma section of Tuscany. I must have purchased it some time ago, based on the vintage (and the price: $15). Made from Sangiovese grapes, it recalls the color and flavor Rainier cherries. Fortunately, I had plenty of wine left over for lunch today, which is the subject of this post.
The food was a reprise of recent mid-day successes, and it allowed me to use up the last cooked beet, more micro greens, and leftover roasted vegetables. First, I made a salad with the beet (cut into wedges); greens and endive from last night’s salad fixings; wild arugula leaves; leftover braised carrots, chickpeas and Jerusalem artichokes; chopped organic walnuts; a bit of Olympiana Greek feta cheese; micro watercress and winter purslane; red wine vinegar; and Barbara’s vinaigrette.
Next, was a toasted sandwich — two thin slices of whole grain levain, pan-toasted crisply and filled with roasted radicchio, yellow peppers, and a couple of slices of Pecorino al Tartufo. All of which went swimmingly with the Morellino di Scansano.