Sunday, November 16, 2014
Last Night's Dinner
Green salad consisting of romaine lettuce, dandelion greens, tomato, cucumber, grated carrots, and chopped basil, all topped with a homemade balsamic vinaigrette. (3/4 cup olive oil to 1/4 cup balsamic vinegar, tbsp honey, tsp of minced garlic, pinch of salt and ground pepper)
Mustard Greens with diced pancetta. First the pancetta was fried up and set aside on a paper towel to drain. The mustard greens were then sauteed in the remaining fat from the pancetta, with some olive oil, minced garlic (1 clove) and 1/2 a thinly sliced shallot.
Linguini in browned butter sage sauce. Linguini was cooked according to package directions while I browned about 4 tablespoons of butter with chopped fresh sage until the butter just started to turn brown and the sage was crisp. The linguini was drained and tossed with the butter sauce and served with the mustard greens on top.
This all tasted fantastic while watching Big Jake and sipping a glass of Cabernet.