Fettucine with grilled radicchio and endive, toasted walnuts, and gorgonzola dolce – 5 February 2019

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.”

Lunch:

Lunch was leftover sorrel soup, with an end of bread and a tangerine (in season). We had a few chives growing up, and I pretty much harvested them all. Great lunch 🙂

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.

 

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