Disclaimer: It has been so very long since I have had the strength to prepare a wine dinner that I would probably be effusing mightily had I opened a bottle of NV Mogen David last night.
Yesterday was some kind of holiday for most, be it Hanukkah, Christmas, Kwanzaa or whatever. The half dozen thick lamb chops had been thawing in the ice box (that dates me, doesn't it?) for a day. In the afternoon, I did all of the prep work: Peeled and sliced Carrots, Mushrooms and Garlic, and cut off the bottoms of the white Asparagus.. Cringing at the thought of my problem child handling a sharp knife and the dinner winding up in the emergency room of the hospital, I wisely opted to de-bone her portion of meat.
An hour and a half before the intended dining hour, the plates were in the warming drawer and I drew the cork. Poor man's heaven beckoned beyond the horizon. First, I sautéed the Garlic in good Olive Oil and as is my custom removed it from the pan to avert bitterness once it had given up its essence. Next, the Mushroom slices went in, received their due treatment and were relegated to the warming drawer. The Carrot slices were parboiled in a little vinegared water, then partially drained whereupon some Ginger and Brown Sugar were added to the remaining liquid. My timing of steaming the Asparagus to when the Lamb was done came out pretty close.
Shortly before the Lamb was ready, the Mushrooms were returned to the pan. The meat went on the warmed plates, while I deg-lazed the pan with some of the wine to make the sauce. Quickly arranging the two vegetables, I got to sit down at last. :-)
Oh yes, the wine. Still peppery, chewy and fragrant with legs that could earn it a place in a World Class Ballet Company. The pairing was beyond reproach.
Then, came my nightly ritual of taking the problem child to the bathroom, showing her which is a toothbrush, which is the toothpaste, and putting her to bed. Following this, I decided to have my "Fun and Games" of washing the dishes, silverware and glassware and scouring the pots and pans FIRST. Then and only then I cut a large tranche of Pappilon Roquefort, returned to the table alone and finished the glorious wine. :-)
Godzilla