The Potato, Greens & Goat Cheese Quesadilla recipe was nice and quick but the flavors were sort of a let-down.
The salsa + the chili powder + the pepperjack cheese gave it nice spice but also made it sort of acidic. I think if I made it again I’d leave the salsa out of the quesadilla and serve it as a condiment along with sour cream. I might add cumin and cilantro to the quesadilla itself.
I think I will serve an off-dry white wine, like a Viognier, with this dish if I prepare it again. However, I must mention that last night it paired exceptionally with Diet Coke.
(We are trying to refrain from drinking wine with dinner every night. It gets expensive and, strangely, encourages excessive sleeping in.)
I’ll try to post a new recipe every day, but I’m not going to post another recipe for tonight -- because I’m not cooking.
Chef Jon Mortimer of Mortimer’s Restaurant is hosting Rich Salvestrin, winemaker and owner of Estate Vineyard and Winery in Napa Valley, for a vintner dinner.
The menu?
Seared Sea Scallops / 2006 Sauvignon Blanc
Cedar-roasted Chinook Salmon and Field Greens / 2005 Rettagio (I know all my friends think I’m a wine snob, but I’m here to admit that I have never heard of this varietal… so there.)
Fennel-Braised Herb-Crusted Pork Loin / 2001 Cabernet Sauvignon (Rumor has it this is very rare – the wine – not the pork.)
Beef Wellington / 2004 Cabernet Sauvignon
Strawberry Cheesecake with Mascarpone Filling in a Hazelnut Graham Crust / (This course doesn’t appear to be paired with a wine – I guess they just assume we’ll all be too toasted by this point to appreciate it anyway…)
I’ll fill you in on the details of the evening (and all that yummy food) tomorrow.
Hopefully my husband will go easy on me and not tease me too badly about the little crush I have on the chef…
Talk foodie to me ...
