Unlike Harry's quip in When Harry Met Sally... when Jacob and I went to Cafe Colucci, an Ethiopian restaurant, we did not order two empty plates and then leave. We feasted. All the flavors were bold and big. Meat dishes, vegetable dishes. And we washed it all down with Ethiopian beer and honey wine. Normally I wouldn't enjoy a wine that sweet, almost syrupy. But it was the perfect pairing for the meal. I am definitely going to make Ethiopian as one of my month's culinary adventures. Maybe for Fathers' Day. Now I just have to locate a local source for that wine!
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
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