Wine
Heidsieck & Co. Monopole Blue Top Champagne Brut
Dao Cabriz Portugal White Wine 2007
Whispering Dove 2002 Oakville Reserve Cabernet Sauvignon (2 bottles)
Joseph Phelps Cabernet Sauvignon 2004
Domaine La Bastide Syrah 2005
We started with a great new (to us) Champagne that Bea brought. It was delicious. At The Cheese Store of Silverlake we picked up a Roasted Cashew Pesto that we served as an appetizer. We also had some delicious Almonds.
For a first course we made Asparagus Pasta. We love this pasta in the spring when Asparagus is young. Asparagus, Brown Butter, Parmesan Cheese – what could be simpler?
We decided to grill steaks for Memorial Day. Once again we purchased Dry-Aged Porterhouse Steaks from Harvey Guss. After much discussion of how best to grill them, I proceeded to use the Webber Grill. I started the fire with Mesquite Wood and then added mesquite charcoal and spread them evenly across the bottom of the grill. I singed the steaks on one side and then cooked them with the Webber cover on to smoke them. I then flipped them and returned the cover. The steaks when served, were cooked rare and were not only delicious but extremely tender. Sometimes the grilling Gods are with you! They were this time! Bea had brought two bottles of Whispering Dove that we drank with the steak.
We made a Fava Bean Hash. Corina who has a wonderful neighborhood restaurant, Canele, had shared the recipe with us. It is a delicious recipe.
For dessert we had Lemon Bars from L.A. Bread. We know it is one of Kevin’s favorite.
We drank a lot of great wine with this dinner. Thanks to all!
Fava Bean Hash
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From Corina at Canele
Portions according to taste
Potatoes Quarter then Slice
Green Garlic – Confit it
Cipollini onions
Salt
Sauté all in ¼ olive oil
Add to Pan
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Double shucked Fava beans
Chopped mint leaves
Cracked Picholine olives
Warm through and serve
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