Oven Roasted Romanesco
Like a curry-rubbed califlower, I oven roasted this beautiful Romanesco, after brushing olive oil onto the detailed surface and dusting it with red chili powder, salt, pepper and cumin. Oven was at 375°F and the cruciferous head in it for about 60 minutes. It was delicate but well cooked. The only problem was how dark the spices turned through the roasting. I may have shaken some salt and red flakes on later and it would have been a better presentation.
The lamb chop was grilled in a hot pan, and served with a reduction of red wine and dried apricots from our trees. Round all this out with some purple potatoes.
The Wine, Chateau Cap De Faugers, Bordeaux
Oddly, my notes on drinking this wine, with a nice loin chop of local lamb was that it smelled of black current, compost and possible tomato. The taste was nice and dry and had a deep ruby color. I think we enjoyed it, but maybe was too tired by ski season that we couldn’t really enthuse about it. Another bottle awaits us in the cellar, so I am going to make sure I make more extensive notes of my impressions. This is a 2014 and we haven’t been cellaring it for that long, so if this wine is really as great as I think it was in January of 2025, then we got a great deal. We paid less than $20 for this wine, around that when you include the shipping. I’d like more of these wines.