Fresh Tart

Here's the perfect way to kick off summer: Get yourself invited to Debbie & Stu the Wine Genius Williams' home for dinner.  There is no lovelier place to be on a first-summer's-blush evening, on the patio in their lush back yard, chatting with them as well as Sue & Louis Ainsworth, sipping incredible wine, eating beautiful food, celebrating the end of another Minnesota winter.  It's over, it's really, really over!  Those leaves are real, those flowers smell like heaven, I am wearing sandals, and it will not snow for at least five months.  Cheers to that.

Drinking wine with Stu is an honor and pleasure.  He delights in sharing the unexpected, the fascinating, the obscure, collecting our reactions and observations like a child collects toys.  He remembers what his guests like and dislike, then reaches into his cellar for something new and interesting the next time we get together.

Yeah, he thinks like that.  I wish I had one-eighth of that talent, but it is not so.  That's OK.  I accept my limitations and happily sit back and enjoy the ride.

A ride that includes food worthy of the wine.  Debbie & Stu always pull together colorful, fresh-from-the-market meals, this time grilled Scottish Highland beef, Boer goat, and St. Croix lamb from Blue Gentian Farms in New Richmond, WI (available locally at the Minneapolis Farmer's Market).

Alongside new potatoes with fresh morels and grilled asparagus, it was a spectular meal.  Especially bookended by foie gras sprinkled with black Himalayan salt and Rustica Bakery rhubarb tarts.  Yeah.

What we tasted:

Pierre Peters Cuvee Reserve Blanc de Blanc NV Champagne

Pierre Peters 2001 Brut Cuvee Speciale Les Chetillons Champagne

2006 Nicholas Joly Les Clos Sacres Savennieres

2005 Domaine Vincent Girardin Mersault Les Narvaux

1975 Chateau Montrose

1975 Chateau Pichon Lalande

1977 D'Oliverias Reserva Terrantez Maderia

Rare Wine Company's Historic Series Charleston Sercial Maderia

Hello summer.

My son is a big fettucine alfredo fan.  Restaurant versions are terrifyingly caloric, unnecessarily soaked in cups of cream and cheese, some even enriched with egg yolks. I've come up with a not-so-over-the-top version for him that I actually prefer.  I use real cream, but not too much.  A little goes a long way.

Nathan likes his as pictured, but if I were making this for myself I'd saute a handful or two of spinach leaves with the garlic.  Or a handful of peas would be pretty too (and a bit of diced ham?  That's a classic, for good reason, yum.)  Fresh herbs are always a delicious finish, or a pinch of truffle salt.  Lots of options, all good.

Nathan's Fettucine Alfredo
Serves 2-4

1/2 lb. dried fettucine (or spaghetti, good with cappelini too)
1 Tbsp. olive oil
1 clove garlic, minced
1/2 c. heavy cream
salt
1/4 c. Parmesan cheese, plus more for garnish
freshly ground black pepper

Cook pasta in salted water according to package instructions.  While the pasta cooks, heat a small skillet over medium-low heat.  Add olive oil, then garlic, and gently saute until garlic is tender and about to brown at the edges (do not fully brown the garlic, it will be bitter).  Stir in the cream and a generous sprinkle of salt.  Simmer for 1-2 minutes, stirring a few times, then remove from heat and set aside.  When pasta is done, before draining it, remove 1/3 c. of the pasta cooking water.  Drain the pasta, return it to the pot, and add the cream, Parmesan cheese, pasta cooking water, a sprinkle of salt, and a few grinds of black pepper.  Toss until sauce is creamy and pasta is coated.  Serve immediately.