Saturday night, after a little excursion to Mitsuwa, we had a Izakaya style dinner. Lots of small plates to go with several different sakés. Sort of like Japanese tapas. On the menu was: Miso soup with tiny cubes of melt-in-your-mouth tofu Takuan, ume + cucumber, avocado + yamagobo sushis Cucumber, wakame, tororo sunomono (seaweed salad) [...]
Archive for the ‘Wine pairing’ Category
Osso Bucco & Risotto alla Milanese. Vegan!
Posted in Main dishes, Recipes, Vegetables, Wine pairing, tagged osso bucco, stew, Vegan, Vegan recipe on November 16, 2009 | 2 Comments »
While not particularly avant-garde, I don’t know anybody who’ll turn down Osso Bucco when the weather turns cold and rainy. This stuff will ward off even the worst fall blues, guaranteed. For osso bucco 6 large king oyster mushrooms all-purpose flour for dredging the mushrooms 90 ml (6 tbs) olive oil 350 ml (1 1/2 [...]
Pizza!
Posted in Appetizers & Snacks, Wine pairing, tagged Pizza with caramelised onions sauté mushrooms rucola and walnuts, Vegan, Wine pairing on August 8, 2009 | Leave a Comment »
with caramelised onions, sauté mushrooms, rucola and walnuts. This is just to show that not all pizza comes smothered in tomato sauce and tones of gooey cheese. This was a good winter version with rich and rounded flavours. I won’t post a recipe as the crust wasn’t as nice as I wanted it. This would [...]
Orecchiette Con Cime Di Rapa
Posted in Main dishes, Pasta, Recipes, Wine pairing, tagged Orecchiette Con Cime Di Rapa, Pasta, Pasta with Broccoli Rabe, Vegan recipe on March 1, 2009 | Leave a Comment »
I could eat this every day but I try not to. Pasta with broccoli rabe Serves 6 Ingredients: 60 ml (4 tbsp) extra virgin olive oil 175 ml (3/4 cup) fresh breadcrumbs 500 gr (1 lb) orecchiette 500 gr (1 lb) broccoli rabe very coarsely chopped 6 garlic cloves, chopped 10 ml (2 tsp) red [...]
Chestnut & Porcini Medaglioni
Posted in Appetizers & Snacks, Pasta, Sauces & Dressings, Wine pairing, tagged Chestnut & Porcini Medaglioni, Pasta, recipe, Vegan recipe on March 1, 2009 | Leave a Comment »
Chestnut & Porcini medaglioni with a porcini broth & olive oil emulsion sauce and crispy sage leaves. I took a shortcut here and simply put the stuffing between ready made wonton wrappers. The medaglioni were assembled in minutes. While they were cooking, I fried the sage in good olive oil which I then used to [...]
