Well, here we are Wednesday and hadn’t made the Sunday meal post yet. Ah sure, it seems easy to write a blog continuously, but sometimes life really gets in the way. These long days are making my brain shut down and all I think about are these Sunday dinners. They have begun to bring together our family, our love of wine/food and of course centering our thoughts. What do you think about when you’re cooking or baking? Everything else going on in your life? Not me, I think about the recipe, what ingredient comes next, how will it look when it comes out. Then it’s done and nothing has really turned out the way you wanted it to, but the Taste! The taste makes it all worth it.
This Sunday’s menu: Stuffed portobello mushrooms with roasted brussels sprouts and lemon bars
Paired with: Five Blocks, a Pinot Noir from Oregon from a Winery called Lúmos 2011
As I’ve previously touched on, nothing went the way I wanted it to. I baked the mushroom caps first and they shrunk to what looked like little tiny stones on parchment paper. When I turned them over they were as flat as pancakes… how does one stuff a pancake?? Instead, I used them like a mushroom tostada piling my mixture of cannelini beans, wilted kale, herbs and prosciutto on the cap; topped then with breadcrumbs and parmesan cheese and baked until crispy. (Notice the un-stuffed-ness of the mushroom??)
The brussels sprouts were roasted in olive oil and balsamic glaze until done, easy. It was my dad’s birthday on Monday so I wanted to make his favourite dessert, but I was trying to keep it a secret. This was extremely hard to do as everyone was in the kitchen and they were all secretly wondering why I was making a shortbread crust and had 5 lemons? In the end, everything was delicious. It really had great flavour and the lemon bars came out of the oven right on time.
For this meal I chose a Pinot Noir from Oregon. 1. Mushrooms pair very nicely with Pinot Noir because of their earthiness and because the mushroom can stand up to a red wine. 2. Oregon is known for the earthiest of Pinot Noir. This time I went to Sip… a wine store in Cary to pick out my wine. I had my dad come with me to choose which one he wanted. The store had about 200 bottles of wine in it, there were about 4 from Oregon and 2 that were Pinot Noir; it took my dad about 30 minutes to choose. Typical eh?
The Five Blocks was aged in French Oak for 15 months. It was said to be more earthy than the other one in the store. It had dark fruit flavours and lovely spice. I didn’t pick much up on the earthy side when I first tasted it. To me it was much more bright than I expected. The tannin was medium and smoothed by the overall meal. The wine paired nicely with the portobello mushroom, not so much with the lemon bar 🙂
I guess all that really matters in the end is the effort we put into something to make someone else happy. The more we do for someone else, the more we find we want to do. Sitting at the table with our food and wine, room dimly lit by candles and filled with conversation and laughter. Who could pass that up?
Happy Birthday dad.