12 January 2010 – Linguine with grilled radicchio and endive, roquefort, and walnuts

A challenge tonight – arriving home at 6:22, could I get dinner on the table by 7? Almost… we sat down at 7:08pm. This is a recipe from the Weber Grill  Book – one of the greatest cookbooks we have, in the sense that pretty much everything we have made from it has been especially good (only one ho-hum so far). Convenient (for a tight schedule) that it has enough veggies in it, as well as a bit of cheese, to be a meal in itself.

You brush the halved endive and quartered radicchio head with olive oil and grill for 8 or more minutes (endive takes the longer). We have an gas grill on our stove – this was not done outside, or the short prep time would have been impossible. Toast some walnuts, skoodge roquefort into a walnut oil and red wine vinegar dressing, and toss the cooked linguine with everything, adding a small handful of chopped parsley. I also already had the parsley indoors and washed, as I tend to overpick parsley, and end up with a small batch in a little vase on the kitchen island, all ready to use.

The bread was, as usual, stunningly beautiful today. D mixed it last night and cooked it this morning.

We had a major favorite wine: Chateau Saint-Sauveur Cotes du Ventoux ($8.99 at the Bowl).

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