The book Eat, Pray Love, the spelling and definition of the word onomatopoeia and the demise of the economy were some of the things we talked about at dinner last night with Ross and Virginia + Dave and Therese.
Ross and Virginia brought a bottle of La Ferme du Mont Chateauneuf-du-Pape Cotes Capelan 2005 over..... what a treat! The wine was perfectly balanced, it felt like it was floating in my mouth and past my palate. Very smooth.
We spoiled ourselves even more by opening up some Botrytis Affected Riesling (Henry of Pelham 2005) and then the Fonesca Guimaraens Port 1978 Rob and I were saving for a special occasion.
By this time we were all in high enough spirits to enjoy Rob's table-side demo of the use of a Neti pot.
I made some of the favourites from my Vegetarian Cooking class - Butternut Squash Bosc Pear Soup + Pumpkin Stuffed Cannellonli + Spinach Salad with Roasted Red Peppers and Blood Oranges.
I'm surprised Dave and I made it to our early Sunday morning yoga class!
Here's the recipe for the salad...
Spinach Salad with Roasted Red Peppers Blood Oranges, Asiago Cheese and Cashews in a Warm Orange Balsamic Vinaigrette
(yield 6 servings)
1 large bunch fresh spinach (about 1 pound), stems removed rinsed, well drained and spun or towel dried
1/2 cup loosely packed fresh Basil leaves, chiffonade
2 Blood Oranges segmented
2 roasted red peppers, skins and seeds removed, julienne
2 ounces asiago cheese, shaved
1/4 cup unsalted cashews, roasted
Warm Orange Balsamic Vinaigrette
1 small shallot, finely minced
1 small clove of fresh, minced garlic
1/3 cup extra virgin olive oil
2 Tbsp balsalmic vinegar
zest of one blood orange (about 1/4 tsp)
1 Tbsp honey
1/4 tsp fresh ground salt and pepper to taste
1. Sweat the shallots and garlic in oil over medium-low heat until softened about 2 minutes
2. Whisk in remaining ingredients rmove from heat and adjust seasoning if required. Cool slightly before tossing with salad
- Recipes Sara Harrel, The Veg Company