Mom came to town this weekend which means that we typically spend a lot of quality time with food & wine. We now have a pretty established routine where I cook the night she arrives (dinner waiting on the table – aren’t I a great daughter?!?!), she cooks one night and we go out another night (or two). Her visits alway evoke an awakening of the taste buds. We like to comb through recipes & then pair the meals with just the right bottle of wine. I mean, does life get any better than this?
So, Thursday night I prepared Food Blogga Susan’s String Beans & Tofu with Thai Peanut Butter Sauce. This was the first time I had actually ever cooked with tofu (I’m from Texas, remember). Everyone loved the meal! I wish I had taken a picture, but my ever-loving & patient family was a bit anxious to eat. Take a peek at Susan’s photos…. Mine looked “just” like hers, I promise. 😉
Friday night was the feast that I was really looking forward to because I had found a Greek dish on Peter’s Kalofagas site, Lamb Giouvetsi. This recipe really spoke to our senses – rich & meaty. Honestly, we love these types of meals because they’re not really complicated recipes, you have that time while it bakes in the oven to sample cheeses with a glass of wine, and we love just trying new things.
Everyone thoroughly enjoyed this meal and my boys went back for seconds. We served a Seghesio Old Vine Zinfandel with the Giouvetsi which went along nicely with it. One or two bottles? I don’t remember…. Mom whipped up a tasty salad to compliment the meal. Lettuce, almond, green onions, pear, blue cheese – all typical stuff. However, her salad dressing was excellent & certainly worth sharing.
Sandra’s Salad Dressing
- Extra Virgin Olive Oil (2 parts)
- Lemon Juice or Apple Cider Vinegar (whichever you happen to have) (1 part)
- Dijon Mustard (about 1 t)
- Freshly Sliced Garlic (to taste)
- Sea Salt & Freshly Ground Pepper (to taste)
Combine all then toss with salad.