I'm suffering from anti-camera-itis. Not sure why, I just forget to dig the camera out. The weekend was pretty quiet. R was due to have a sleep-over Friday night and one of her guests was grounded Friday afternoon, so that shot that. To make her feel better I made her a special wild mushroom and truffle pizza. It was gorgeous and tasted great - do you think I remembered to take a picture of it? NO!!!!! Simple recipe - roll out some frozen pizza dough (after it's thawed - obviously), brush with a little truffle oil. I buy mine from this local purveyor, JD Gourmet and it's pungent as all get out. Saute wild mushrooms, shallot and baby bellas in a little olive oil and butter. Spread over the dough, add shredded mozzarella and drizzle white truffle oil over top. Bake at 425 for 10 minutes and you're in heaven.
Saturday I had to run errands, get the car fixed and see my mom for a bit. The kids built my latest addition to the wine rack while I made dinner - can't even remember what it was now... Watched the Graduate and fell asleep on the couch.
Sunday, went into the winery and Louis told me I was ready to give tasting's. I did okay, still need to remember a lot more, but it was fun. The 06 Cabernet Reserve is drinking so well right now - smooth, full with nice berry and some plum, not the least bit tannic...it's drinking more like a Bordeaux than a straight cab. The 06 Chardonnay has turned the curve, it's getting more golden and is becoming more buttery than ever. All I can say is WOW. While we have a loyal following, this place is the best kept secret in NJ!
After we closed, Louis' mom made us some incredible pasta fagiole which we happily paired with the Cab Reserve. She's a lovely lady and my co-worker and I had a wonderful time eating and laughing with her in the kitchen of the tavern. A great ending to the day.
3 comments:
This entry made my taste buds perk up (hell, every entry does that, to be honest) -- but this one especially because you said the magic words "pasta fagiole". My mom was Neapolitan and her version was pronounced like the Neapolitans say it -- pasta fazool. It was a winter staple in our house. Of course as kids we didn't get to pair it with wine, so imagining that pairing got my glands flowing. Hope you had some good bread to wipe the dish with, too.
Is it lunchtime yet? I'm suddenly so hungry...
Sounds like a wonderful job :) Wine is tasty. :) I hope things are going well, I finally got my glasses and can catch up on all the things in my reader.
Please share the secret!! Where in NJ is this place?
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