January 1: Salmon, Potatoes & Mushroom
The salmon was left over from New Year's Eve, when we had salmon and champagne. Sauteed mushrooms and baked potatoes rounded out the meal.
That's the table and the serving dish. 
Our local wine store apparently overstocked this wine that is really good; 60% Cabernet Sauvignon, 35% Merlot and 5% Cabernet Franc. Since they overstocked, they sell it cheap. 
Finally, of course, we had to have dessert: cheese, M&M's, crackers and fig jam, and a hopalicious from Ale Asylum in Madison; Kate's nephew gifted us with lots of good Wisconsin beer when we went to Sheboygan before New Year's--I'll have to get him some local Minnesota beers!
Monday, January 31, 2011
Dinner: Jan 1
I'm starting a project of sorts: taking pictures of my dinner, (almost) every day for a year. As I get better at this, I should be able to cover a couple of days in one post.
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3 comments:
I thought we ate well, but... Our Jan. 30 meal was Va country ham, scalloped potatoes, glazed lemon carrots and baked apples. We had a Merlot, but the salty ham overpowered it. What's a good wine to serve with salty Va. country ham?
hey dr brain!
Looking around the web, it seems that a sweet white is the preferred pairing for a salty ham. We usually have red, so a sweeter, fruitier red, maybe? A young beaujolais maybe.
Actually, I think we usually handle wine-food mismatches by taking a big swig of water to clear out the mouth after eating some food, and then drink the wine.
Thanks for the wine tip. My mom sends that ham every Christmas, so next time we'll try your suggestions.
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