D had said we had Roquefort to use up, and I didn’t check on that, but planned this dinner for the purpose. When I went to get it out of the fridge (at 6:15) it was not Roquefort at all, but gorgonzola dolce, with a film of slightly pink stuff on it. I asked R if he were still to go to the Bowl, in case he could pick up some Roquefort, but he had realized he didn’t need a trip, so I decided I might as well fulfill the original purpose of the dinner and use the gorg instead. The recipe does say “or other blue-veined cheese,” but my notes say to use the best Roquefort available b/c it makes a difference. After I trimmed off the pink parts, there was 1.5 oz of cheese left, which is half what the recipe (half-recipe for us) calls for. So, it had a lot less punch than usual, but still, pretty nice dinner. I oiled and grilled half a teensy (0.28lb, from the charge slip) head of radicchio and a small (0.19 lb) endive (split lengthwise) on medium. They cooked rather quickly, but seemed quite nicely done. I tossed the exterior leaves from the radicchio, removed the small core, and cut lengthwise into attempted-1/4-inch strips. I cut the endive crosswise also into small strips, and discarded the small bits of core (should have eaten them!) I pan-toasted 1/4 cup of walnuts, defrosted and cut into maybe 4ths or 6ths, starting at low, but working up to medium b/c nothing was happening. I mixed the 1 1/2 Tbsp walnut oil and 1 Tbsp red wine vinegar, and tried to mash the gorgonzola into this, but it was too solid. After I left it out for awhile, it was easier, but still not easy. It melted ok when I mixed it in the drained pan with the drained pasta. Finally tossed in the veggies and nuts, plus more than the called-for 1/8 cup chopped parsley. I kept some back to sprinkle over the top for beauty.
The recipe says a sweet white from the Loire, such as a Vouvray, would be perfect, but we don’t have any chenin-blanc-based wines at the moment so D tried a red we got from Paul Marcus, based on 1) its being from Slovenia, like my Mom’s parents, and 2) the rec that it was “Exquisite,” and 3) it was a Cabernet Franc, which D loves. We really thought it was an excellent wine. If we get another, I’d like to open it sooner, though. The wine is called “Batic” and there’s a little “V”-type think over the “c” but I don’t know how to do that in WP. It further says Vipava [since] 1592. It’s a 2016, imported by Blue Danube in Los Altos. Good for them. For the record, the bottle also says “V.O. Vipavska Dolina, Kakovostno vino ZGP.”
The soup is not part of the veggie portion of our program, since it is based on a chicken stock, but if you wanted to, you could use a veggie stock instead.