Go directly to recipe
Very bad wine!
I have lazy, bad wine.
We did our part.
We trimmed in March, just like we were supposed to.
We sprayed Bouille Bordelaise every 2 weeks, just like we were supposed to.
We trimmed, tended, tidied and tied.
We picked carefully on a warm sunny afternoon.
We crushed carefully using an ancient crusher that has seen many a bushel of grapes. It knows it's job.
We killed the bad yeast and fed the good yeast.
We did everything that everybody told us to do. It always worked in the past but this year it won't!
The wine, I mean….it won't WORK! Ferment! Bubble and hiss! Convert plain, old, ordinary grape juice into the nectar of the gods!
We have lazy, bad wine. It just sits there, doing nothing.
Thinking that maybe I had killed the yeast (although it did 'proof' fine) I went to the farm store and bought more yeast. I proofed it more carefully, fed it more carefully, dumped it into the must more carefully and stirred it more carefully. I even gave it a pep talk! Nothing.
Fine! I sent mon mari down to rack it today…. That ought to teach it a lesson! Now if it will only get to WORK!
I think I am finally done making pasta salads for the season. I'm starting to seriously think about fall and winter cooking. We eat very seasonally, as, I think do most people in Europe, or at least those that don't live in large cities. One of my favorite autumnal meals is Veal Saltimbocca alla Romana alla Katie, primarily because it uses fresh sage, which I love and it's at it's peak right now.
What has this to do with pasta, you ask? What else would you serve with it? Orzo!
The first time I had orzo was in a Greek restaurant. The flavor was lovely but the dish was dry with a texture like wallpaper paste. There had to be a better way. And there are - lots! It has since landed high on my list of favorite pasta shapes. It works well in soups, gooey baked dishes, and on it's own. Plus it's easy to eat….
1 tbs butter
1/2 cup orzo
1 cup chicken stock
1/4 cup white wine
1/4 cup fresh Parmesan cheese, grated
1 tbs snipped fresh parsley
1 tbs snipped fresh chives
Melt butter over medium-high heat in small saucepan. Add orzo and cook for 1 minute, stirring constantly. Add wine, stirr and cook for a minute or so. Add stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese and herbs. Remove from heat and serve. This should be creamy but a bit stiffer than my normal risotto. The orzo doesn't release the starch so the grains stay separate.
Be sure to stop by Once Upon A Feast on Friday for the round-up of all of the wonderful pasta dishes.
Now I'm off to have a heart to heart chat with the wine-to-be…. It had better get to work!