Live Qualitarian: Eat Well
September 1, 2022 Steak, baked potato and panzanella The steak was a rib-eye – about 3/4 of a pound – that we split. Simply grilled on the barbecue this was the epicenter of this meal so the side and our wine selection was made to co-ordinate with it. We bought
Halibut with Brown Butter Sauce Pour a tablespoon or two of olive oil into a well-made heavy skillet and set on barbecue, two burners going if possible, at medium high heat. When oil is hot, but not smoking, use a oven mitt to swirl to evenly coat the pan, then
Cheese – grated Guyère – will melt into a creamy sauce to surround a mound of great noodles and easily become the comfort food staple Mac ‘n Cheese. Simply boil the noodles for about 10 minutes until they are slightly less than perfectly done. You can use the pan you’ll
Three day old french bread – baguette cut in 1/2 inch slices – was toasted on the barbecue. The shallots, eggplant and garlic were sautéed on the side burner after being tossed with some lemon agrumato olive oil from Santa Fe Olive (Oil and Balsamic). When slightly browned, the eggplant
With no kitchen — yet — we make everything we possibly can on our newish barbecue, a Rogue from Napoleon, like these Nachos. Who would have guessed that nachos would benefit from smoking on the grill? But when you warm up chilies the flavor increases, and everything set in the
One-half pound of sea bass, painted with lemon agrumato olive oil was set on a bed of fresh sorrel in a 1/4 size hotel pan. A few thin lemon wedges and some curls of shallot were sprinkled on top. Then a 1/4 cup of dry white wine poured into the
Images: Assemble the sandwich With Kale Slaw Hot from the barbecue, a chicken sandwich on BBQ-toasted brioche bun topped with a kale slaw. After grilling the chicken was sliced and tossed in a mix of Trader Joe’s garlic aioli and leftover Alfredo sauce. How to make this? If you’re
Radishes, Toasted nuts and seeds A fresh baguette was warmed on the barbecue, while we chopped together a salmon salad to spread on it. We made our own open-faced sandwiches at the table, alternating between salmon and a butter & radish one. Meanwhile, the nuts where roasting on the barbecue
As members of the monthly wine club at Susan’s Fine Wine & Spirits, we were given two free drink tickets when we picked up our two wines of the month – Italian: a red and a white. It was 3 o’clock so we said ‘okay,’ to cocktails in their lounge
This AOC has become a new favorite for us, and so we ordered a half dozen from the Garagiste. Here’s our first taste: Look: straw, viscosity medium Smell: pear, one of us said orange and another lemon, so Meyer Lemon is our second smell, and for non-fruit: butter, leaves, not