As promised...

Oh.My.Gosh. These gougères are to die for. T is a complete convert. Here are some step-by-step pics. I don't usually dress so nicely to cook but we were just back from Contagion, and I was thirsting for these yummies. They completely hit the spot, were not hard and will definitely be made again. I love the Gruyère/Asiago/Thyme blend, and as in Louisiana cheese straws & balls, the hint of cayenne as you swallow is great. We also enjoyed some pea tendrils quick-seared in sesame oil and szechuan pepper (isn't that color green just fantastic?!), some garbanzo beans and Spanish goat cheese in Romesco, and the remaining bit of potato leek gratin. All were fab, we opened an OR Pinot to go with it all -King Estate '07- and still have time to read and head to bed. So nice.

Contagion was good, very enjoyable, but not a-maz-ing. Lots to think about though, and I'd be lying if I said we didn't talk about should we or should we not pack an emergency kit to stash away.

Tomorrow to the farmers market- I'm hoping there are still some more peaches, and we'll see what other goodies strike our fancy. And at the very least, I plan to can some Raisin-Haters Apple Chutney tomorrow. I do love raisins but whatever...

If the lovely woman I met today in the canning aisle is reading this, I hope your canning session(s) is successful and fun. I enjoyed meeting you.

Tonight was apple-themed dinner night

Yum! This cabbage is sooooo good. I just had to have T take it away from me. You braise red cabbage with apples, in apple cider and add apple cider vinegar at the end. There's also a delicious seasoning of allspice and caraway in there. How can anything this color be bad for you? It's not! For another side dish, I roasted parsnips with honey and olive oil. Now, there is no apple in that dish, but the flavors mesh so well, so yum. Parsnips/honey/apples, they're compatriots! Finally, I slivered a Gala apple and an Asian pear and caramelized those in butter and the coriander sugar I'm always going on about. Atop those I put King salmon filets and pan-roasted it all. Sadly, the thawed King salmon was totally inferior to its fresh counterpart so I won't freeze it again, but hells bells on the coriander sugar-caramelized apples. That would make a freaking amazing tarte tatin. OMG! Look at this gorgeous, sticky, brown, unctuous deliciousness. Aah! I might make a whole pan of them tomorrow.

Have I mentioned how delish the Qupe' Viognier/Chard is? Dios mio.

Ode to Tuscany-pasta with a Spanish wine sidekick, hah!

I'm going to be honest: this pasta was TO DIE FOR. We ate all but two lone rigatoni (but I think T ate them while doing dishes). Anyway, I will post this recipe (entitled Em-i-lis' Ode to Tuscany) but had to share the in-progress pics. Think: garlic, onions, sweet Italian sausage, preserved lemon, toasted fennel, kale, mascarpone. And y'all, if you have not had the Muga Reserva Rioja, it is just so delicious. You must go get some. You can almost chew it but in a velvety, lovely way. Bene, buono!