From the department of “dreams do come true”…
Our new friends Sonia and Steven came over for a school-night dinner last night and what a school-night it was! We were utterly floored by the bottle they brought over: 1995 Raveneau Monts Mains 1er Cru.
“I thought you might enjoy this,” said Steven wryly.
My goodness, what a bottle of wine! Such a nuanced nose of fruit and herbs, so steely and rich in the mouth. At 12.5% alcohol (according to the label), one of the most balanced and complete wine. Simply stunning. (Those are Tracie P’s rice balls in the photo btw.)
With Labor Day imminent, I’ve been wearing my Seersucker jacket all week and indulging in the foods of summer, including my guacamole (of which, I will admit it, I am extremely proud). The trick is to purge the tomato of its water before assembly. Check out the recipe below.
Steven’s from Texas originally and has recently returned to Austin: he and Sonia have a lot of big plans, culinary and otherwise… More on that later.
In the meantime, seems that Tracie P and me aren’t the only ones eating and drinking well this summer. Pastrami mia: I guess Alfonso gave up on his health kick when tempted with the pastrami of Shapiro’s in Indianapolis. I think I feel an acute case of pastrami envy coming on!
Happy Labor Day ya’ll!
American Spanish guacamole, adaptation of Nahuatl ahuacamolli, from ahuacatl avocado + molli sauce (OED online edition).
1 medium-sized tomato
1 bunch cilantro
½ white onion
1 jalapeño pepper
1 clove garlic
2 ripe avocados
freshly ground pepper
Finely dice the tomato and transfer to a colander. Sprinkle lightly with kosher salt and allow the tomato to purge its water for about 30 minutes.
In the meantime, rinse the cilantro, dry well, and finely chop. Peel and mince the white onion. Deseed and finely chop the jalapeño. Peel and mince the garlic and combine all of the above ingredients, including the tomato (water purged), in a mixing bowl. Peel and finely dice the avocado and fold into the mixing bowl. Squeeze and strain the limes directly into the guacamole. Season with kosher salt and freshly ground pepper to taste. Add chili flakes to obtain desired heat (and/or use some of the discarded seeds from the jalapeño).
* Jar, my nickname from childhood, still used by my rock ‘n’ roll friends.