But this time back home, after thorough provisioning at Sahadi and in Chinatown; we’re set for exotic staples and condiments for quite a while. Chris, Sirkka, and Nissa came, so I had defrosted some short ribs, and combed through the garden for baby vegetables; this bowl is honestly one of the greatest things I’ve seen in quite a while. I blanched everything separately to perfect al dente tenderness, and rubbed the skin off beets and carrots to let the pure color show.
The ribs browned, got aromatics added, and wine, and simmered for about 4 hours. I strained the liquid and poured it back over them on low while I steamed a giant sweet potato, caramelized shiitake, braised pak choi, and made summer rolls with tofu, lettuce, mint, mustard greens, and bean thread noodles for an appetizer (with tangy peanut sauce.) Chris made a mash out of the galia endive, and picked a killer salad while I finished the plates with jus and parsley:
We drank their gorgeous 1990 Batasiolo Barolo “Vigneto Bofani,” and our 2000 Hilberg-Pasquero Nebbiolo d’Alba. It’s always interesting to compare two wines, and having the same varietal a decade apart from two different producers in adjacent regions shed a lot of light on how many variables can influence a wine.