Sunday, June 29, 2008
Sunday Dinner at Grandpa's
Probably looks, at first glance, a lot like last week, and--sure enough--there are broad similarities; I'm learning to use parchment paper, no matter what time of year it is, so whitefish from the oven: this week, a whole trout with butter, lemon oil, lemon pepper, Tarragon, and celery salt, being too lazy to go downstairs to fetch in some Lovage. The Pasta is Whole Wheat Orioccioche ("Little Ears"); Bionaturalae makes the only one I've tasted I really liked.
The Vegetables bring some familiar cast members back: Fava beans and Asparagus, with a odd little addition: Seawort. I love Favas, despite their association with a certain fictional evil genius (Still: Fava beans with Chianti and Liver??!! Anyway.) and despite the fact they are almost as much trouble as they are worth. They deliver what Butterbeans promise. Seawort is tender, grassy, and Salty, with many minerals, as it is a sea plant; it works as a seasoning as much as an additional vegetable element.
The wine is an Austrian 06 Huber Gruener Veltliner.