Not Our Average Wednesday Night

JUNE 20, 2012

D –   We are eating at home since there is no choir rehearsal.  Time to enjoy some more of our FarmHouse produce!  Lucky for us, we have a couple of pieces of cheese to start off the evening from our newest culinary find in Austin – Antonelli’s Cheese Shop (www.antonellischeese.com ).

Check out the photo and cheese descriptions in Marc’s entry below.

M- It’s true. The cheese plate has become a featured staple of fun.  Cheese- we have been picking two cheeses with a variety of hard/firm/soft and goat/sheep/cow milk.  Wine- something that can go with selected cheese.  Our latest wine challenge is to work for the “perfect pairing.”  Not only in cheeses, but also in entree.  One wine for both courses.  Additional treats- usually some nuts, jam, something of contrasting texture or unique adventure.

On this tray- Firm bleu and hard Italian cheeses.  Almonds. Ginger Peach preserves.  Ritz crackers (only cracker on hand).  The wine- One of our favorites discovered at Wink Wine Bar- Tommasi Pinot Griggio. It has a unique copper color because the skins of the grapes are left in the “must” a bit during fermentation to add depth to the flavor and changes the color.  Fantastic wine.  Bonus!!  Available at Specs!

D- Dinner included rosemary potatoes, grilled veggies (zucchini, summer squash and peppers) in a herb vinaigrette  (recipe by Giada De Laurentiis), quick pickled cucumbers (recipe by Tyler Florence) and grilled BBQ pork tenderloin (pre-marinated by HEB).

Grilled Vegetable Vinaigrette

  • ·  1/4 cup plus 2 tablespoons olive oil
  • ·  Salt and freshly ground black pepper
  • ·  3 tablespoons balsamic vinegar
  • ·  2 garlic cloves, minced
  • ·  1 teaspoon chopped fresh Italian parsley leaves
  • ·  1 teaspoon chopped fresh basil leaves
  • ·  1/2 teaspoon finely chopped fresh rosemary leaves

 Whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the grilled vegetables (brushed with olive oil and seasoned with salt and pepper before grilling). Serve the vegetables, warm or at room temperature. – Giada De Laurentiis)

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