Dinner last night began with the 1-hour oven roasting of a kilogram of jitomates salade, medio-kilo of chile poblanos, olive oil, and Fagundes seasoning. Meanwhile the garlic/ajo, onions/cebolla, and olive/aceite de Oliva were cooking on the stove, along with the ground sirloin/carne molida.
The roasted veggies came together with the pure de tomate (tomato sauce) in a blender. Then all of the ingredients were married with a couple tablespoons of brown sugar.
The $2 bottle of wine was breathing (20 seconds) and after one sip, it was clear that I was only drinking a $1 bottle of wine. My dad would have called me Jaunstein.
I boiled the spaghetti rigati in chicken stock and brought the meal together. Ok, it needs some work. Perhaps it will taste better tomorrow when all the flavors have melded.
Bon Appetite!
Juan Marcos
The roasted veggies came together with the pure de tomate (tomato sauce) in a blender. Then all of the ingredients were married with a couple tablespoons of brown sugar.
The $2 bottle of wine was breathing (20 seconds) and after one sip, it was clear that I was only drinking a $1 bottle of wine. My dad would have called me Jaunstein.
I boiled the spaghetti rigati in chicken stock and brought the meal together. Ok, it needs some work. Perhaps it will taste better tomorrow when all the flavors have melded.
Bon Appetite!
Juan Marcos
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