Wednesday, May 23, 2007
I played chef and tried an Italian dinner last night with Pete & Sharon as guests. I began with a 2-year old White Wisconsin Cheddar with slices of a crisp Gala apple topped with a few roasted walnuts and drizzled with Roberson Oregon honey. (sorry Jamie, the store had no pecorino and pears) This first course was served with a chilled Australian Chardonnay. The word pulchritude comes to mind. (look it up) The main course was Garlic & Basil linguine alla carbonara made with Italian parmigiana that I had purchased in Rome last Sunday. This was served with another Australian wine a Shiraz/Cabernet. For desert we sampled several Italian chocolates with a 10 year old Tawny port. It actually turned out quite nice, if I have to say so myself. And I just did.
No leftovers, but I have enough ingredients to repeat the meal. You’re invited! One of my goals is that I attend cooking classes in Italy. Someday!
I played chef and tried an Italian dinner last night with Pete & Sharon as guests. I began with a 2-year old White Wisconsin Cheddar with slices of a crisp Gala apple topped with a few roasted walnuts and drizzled with Roberson Oregon honey. (sorry Jamie, the store had no pecorino and pears) This first course was served with a chilled Australian Chardonnay. The word pulchritude comes to mind. (look it up) The main course was Garlic & Basil linguine alla carbonara made with Italian parmigiana that I had purchased in Rome last Sunday. This was served with another Australian wine a Shiraz/Cabernet. For desert we sampled several Italian chocolates with a 10 year old Tawny port. It actually turned out quite nice, if I have to say so myself. And I just did.
No leftovers, but I have enough ingredients to repeat the meal. You’re invited! One of my goals is that I attend cooking classes in Italy. Someday!
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