Weekend Food and Beverage
We had a relaxing weekend, which was welcome after all the travelling we did recently. We spent a lot of time, as usual, eating and drinking things. Here’s a short round-up.
On Friday night, we had dinner al fresco at Red Red Wine Bar, which is a perennial favorite. We were having such a good time that I didn’t take any pictures. I had their New Orleans-style barbecued shrimp. They were slightly different than the bbq shrimp I’ve had in the past, but delicious. The best part was probably the sauce, which I soaked up with a bunch of baguette. No surprise there.
On Saturday, we ate lunch at a little beer garden a couple blocks from our house. We’ve eaten there a bunch of times, but this was the first time we’d ordered the sweet potato fries. They were so interesting! The fries had cinnamon sugar sprinkled on them with a little syrupy drizzle. There was sugar overload potential, but they were actually just fine, particularly once we dipped them in a little bit of dijon mustard. Yum.
This restaurant gets creative with their plain fries, too. They add rosemary, truffle oil, and shaved parmesan.
We ate dinner at home on Saturday night. I made pasta with butter roasted tomato sauce.
On Sunday, it was so hot that we were craving something cold. We ended up having salads for lunch, and then taking the water taxi to the Chart House for drinks before dinner. Tom had what we affectionately call The Barnacle (after our friend’s boat). Everyone else calls this a Mount Gay and tonic. The lime is really critical here. If you can also add a water view (like we did), all the better.
We took the water taxi back home, where I made a mushroom and leek gallette for a light dinner. It was a first-time recipe that I kind of made up, and it turned out really well. I just sauteed a pound of sliced mushrooms in butter, with salt and pepper, until they were golden brown. I added a clove of minced garlic, cooked for another minute or so, and then de-glazed the pan with some wine. We had a rose open, so I just used that. Any kind of wine will do because you only need a couple of tablespoons. Meanwhile, Tom sauteed two leeks and a quarter cup of shallots (plus salt and pepper) in a separate pan until they were soft. We combined those two things, and set the mixture aside. I put a prepared pie crust (the rolled kind) on a cookie sheet lined with parchment. Tom sprinkled the crust with grated gruyere cheese. Next, I filled the crust with the vegetables (leaving a 2″ border), sprinkled the veggies with more gruyere and parmesan, and then folded the crust up around the veggies. I brushed the crust with olive oil, and sprinkled salt and pepper over it. Then I baked the whole thing at 425 for about 25 minutes until the crust was done. Once it cooled a little bit, we just cut it into wedges and served it with a small green salad. Delish.