I brought Begonia and Rich a bottle of Urki from the Basque country via Rockridge. We put it in the freezer for a half hour and then enjoyed it on the roof with the Euskadi cocktail picks I found in a little store in Hondarribia. We baked in the sun, waited in anticipation for the occasional breeze, and misted ourselves over the kiddie pool with the hose. No better way to spend an impossibly hot Augest New York day.
In the tradition of my dinner-for-one posts, here is the special meal I made for me last night.
Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc from Gourmet, February 2002
I cut the recipe down to three scallops (purchased at the fine Hapuku Fish Shop), took out my “good” china (Haviland) and served the scallops on a bed of frisee.
I had an unseasonal yet delicious bottle of mildly sparkling Spanish white with dinner (strong enough to hold up to the ginger and cilantro flavors). It is called Vi D’Agulla:
…a charming and slightly frizzante wine from the Penedes region of Spain located just outside of Barcelona. Its name means “wine with a prickle” and is intended as a summer thirst quencher.
Other notes: this recipe is super easy, and you can up the healthiness factor by going light on the beurre blanc, as I did.