Tag Archive: Riesling


Sunday Slap-Dash

No burning penises or loose testicles in this post, if that’s what turns you on (must be I got so many likes on the last two posts) then I suggest you desist now before disappointment sets in and becomes a moribund fascination…

Sunday is a day to relax.

Unless of course you are religiously tainted, then its a mad panic to scrub the kids and make them look presentable before heading of to church to be relieved of the horrendous angst accumulated through the week. Then you don’t get a chance to relax

ConchayToroRiesling

Great Chilean plonk

But on Sunday I have the luxury of relaxing, because I am not so tainted.

I have blogged today, I have napped today, I have watered the plants today and I have turned the compost over… This is called relaxing.

Having had a replete morning relaxing, I decided on lunch; which one tends to do if one missed breakfast. Well, I had three steaming mugs of coffee.

With my thoughts turned toward lunch, I remembered a recipe I saw yesterday on Kitchen Ventures. I had some of the ingredients, and had to improvise on others.

Prosciutto, for example became bacon.

Asparagus retained its original identity, albeit from a jar.

I didn’t have any wild mushrooms, but they were pretty pissed off by the time I put them in the pan.

Heavy cream became, well, cream.

White wine became a Chilean Cocha y Toro Riesling.

The rest of the ingredients more or less resembled themselves.

The first step in my Seared Prosciiuttoless Asparagus etc… was the wine. The chosen wine needs to breathe. So, open the wine and check; if it’s not breathing, give it mouth to bottle resuscitation.

what i started with

what I started with

I like cooking with wine. As on this occasion, sometimes I even add it to the food.

Once one has ascertained that the wine is, in fact, breathing. One slices good thick rashers off the block of bacon and cooks off to a crisp orangy-goldy colour, which is about the stage before burnt-to-a-crisp.

Take the bacon out and set aside.

bacon

Add oniony garlicky mushroomy things to bacon fat with a sprinkle of rosemary.

stuffinthepan

Stuff in the pan

Cooked off to golden colour, add wine… add a splash more just to be sure.

Reduce… (that does NOT mean tasting it yet!)

While that is reducing, layer the asparagus on the bacon in the tray.

Check that the wine is still alive.

Add pseudo ‘thick cream’, stir, while it thickens a bit, make toast. (Yes, I know this wasn’t in the original recipe!)

Pour sauce over asparagus and bacon, allowing the hot sauce to reheat the bacon and asparagus.

offendingproduct

Offending mixture

Divide off about half the offending mixture and serve on hot buttered toast.

It is about this time that the remaining wine, whether breathing or not, should be dispatched humanely and put out of its misery.

That is a slap-dash, because everything is slapped in the pan with a dash of this and a dash of that. You’ll notice that I haven’t included measurements; if you know what you are doing, they’re irrelevant.

Consume ravishingly while watching The Incredibles. I don’t have cable so I had no choice. The wine makes them bearable.

The rest of the day to relax…

Later, much later.

How to Cook Lunch

Should look like this… Mine doesn’t! image: Deelish recipes

Step 1 :: Open a bottle of wine, preferably a good Riesling. Allow it to breathe, if the wine is not breathing, give the bottle mouth-to-mouth.

Step 2 :: Sample the wine to check the quality. If you aren’t sure, have a second glass to confirm.

Step 3 :: Chop half a big onion and some garlic into the pan with some dripping. Don’t be a wuss and use butter like a housewife, dripping preferably used because it has a myriad of flavours. Besides, it saves chucking it out.

Step 4 :: Check that the wine is still breathing.

Step 5 :: Grab the cat food out of the fridge. It was far too much for him to eat anyway. Leave enough cat food to appease him after lunch, he won’t feel so bad, and it’s less painful. Add mincemeat to the onions and garlic in the pan.

Step 6 :: Chuck in some parsley, thyme and a stock cube.

Step 7 :: Change wine glass for beer mug, wine glass was too small.

Step 8 :: If there is enough wine left, add a healthy splash, then splash in some more. Add sliced mushrooms. Add soy sauce, otherwise the end product looks insipid, needs the colour. Simmer until the wine is nearly gone.

Step 9 :: Add a box of fresh cream…. Hahahaha LOL, fresh cream in a box…

Stir in the cream, serve on hot buttered toast, wash down with remaining wine. If you were stupid enough to drink and cook with ALL the wine, open another bloody bottle – Like I’m doing.

Warning to American readers – Don’t, I repeat don’t be a total dork and put ketchup on it!

You can get the real recipe (mine was modified for expediency) from Deelish Recipes

You will note that the above recipe doesn’t deal with quanities. A real cook doesn’t need them. If you need them, I would respectfully suggest that you get out of the kitchen.

The time frame for this lunch… as long as it took me to write this!

No cats were hurt in the process.

Day Off

dayoffcalendarYes, today is a day off.

While having days off is pleasant, one doesn’t earn enough to ensure that the beer money jar is always full.

My day off is due to the fact that my student broke her hand while on holiday and has been off work for more than a month. As she lives a long way away, it’s not possible to get to class. Hopefully she returns next week.

The other niggling factor is this week already has a public holiday on Thursday for Corpus Christi.

Finca Terranostra Riesling 2011

Finca Terranostra Riesling 2011

My plans involve cogitating, and a high possibility of a bottle of wine being sacrificed in the process. I have chosen an Argentine Riesling from FincaTerranostra in Mendoza.

Can you believe that google doesn’t have a piccy of this wine. So I took one. You can tell by the shitty quality it’s my photo, I hope the wine is a better quality. I tried to get the bottle upright, but failed, so you have a ‘Leaning-Tower-of-Pisa’ effect.

My demon feline (Lixo) watched the process with interest. I could almost hear him laughing as I slowly got up. “That’ll teach you to sit on the floor!” I don’t often get down to floor level, in fact I pretty certain that’s the first time he’s seen me down there.

My mean green leaf eating machine is still eating leaves. I’m sure he’s green, no not the colour, that’s obvious, but he denudes a branch almost totally leaving the leaves at the very end alone.  He poops a lot too, I hope it’s good composting material.

I took a small video clip of him today. Compared with the one I posted on Nature Ramble on Sunday, this is an action movie. The swaying motion is due to the slight breeze, I haven’t hit the turps yet; later.


Now that he’s turned himself upside down, I want to see him turn inside out and become the glorious moth that he’s destined to become.

Could be this…

ahawkmoth1

Or this…

ahawkmoth2

From the images on google these appear to be the most likely options. The caterpillar is not the right colour for a Death’s Head moth, which is also a hawk moth species.

I find the whole process quite fascinating. I feel like an expectant father…

Oh, I measured him, rather than guessing; he’s almost 5″ long, that’s 12.5cm. Bigger than I guessed.

Breakfast this morning resumed ‘normal’. I had marmalade on toast, I don’t always stoop to lowest levels of debauchery like yesterday. But it is fun sometimes, if only to see the reactions of the locals.

The day has been productive, I have blogged on all except Genes.

For those of you with a musical sense of humour I posted something different on Tomus Arcanum yesterday, Music … or Flatulence? It may/may not appeal to those of you with an  earthy sense of humour.

Lunch time, and there’s nothing substantial in the fridge.

Pondering the possibilities.

Later

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