Wine:
La Bastide Dauzac 2000 Margaux
Valle Dell’ Acate Zagra Sicilia 2006
Donnhoff Niederhauser Hermannshohle Riesling Auslese 1998
This will be our FINAL dinner before our trip to Japan and India. To follow a blog of our trip click here.
Bea came over and brought some wonderful wine. We made a salad of Smoked Trout. For the dressing we use Crème Fresh, Lemon, Walnut Oil, Salt Pepper and horseradish.
Knowing that we would NOT be eating a lot of meat on our trip we made one of our favorites: Tendrons de Veau Le Cameleon (Braised Veal with Fresh Pasta). It is from a great cookbook: Bistro Cooking by Patricia Wells. We serve it over pasta and it is very rich and good.
For dessert, Shelley had given us Chocolate Truffles that she had made. They were delicious.
1 comment:
It's a wonder that Bea doesn't weigh 500 lbs; if I lived anywhere close to your house I certainly would!
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