I’ve pretty much given up trying to keep this blog chronological. When I get behind, there’s so much material to share that I pull it up as best I can. This brief post is about some fine dishes during this October.
One of my favorite wines this year is Villa Creek’s 2013 Fiano, a Campania grape that somehow appears to do beautifully in Paso Robles, CA. The other night I needed a late night snack. The solution was pan-fried Shishito Peppers with sea salt from Ibiza, some slices of a vegan cheese (Chao), and two glasses of Fiano. Perfetto!
Another night I decided to use my favorite small French copper pot to braise some small white and red onions from our CSA. I bought the pot over 20 years ago at Dehillerin in Paris, and I have always loved how well it cooks. Here is the before and after braise views:
For a different dinner, Barbara and I collaborated to make Spinach and Tofu Wontons in Homemade Vegetable Broth, from Martha Rose Shulman in the New York Times. This is a superb recipe, and we were delighted with the results.