V-Day

Last night, I cooked for my wife a 3 course dinner. The first was a bruschetta of fresh tomato puree with kalamata olives and EVOO. Lightly browned French bread cut on the bias and then lightly spread the tomato mixture. EVOO was drizzled onto the bread prior to toasting, and it made the bread so delicious.

Second course, steamed fresh mussels with Yellowtail Chardonnay, fresh chopped tomatoes, red bell peppers, carrots and onions. Perfect for dipping the juices with bread.

Last course, homemade raviolis. Stuffing included ground pork, diced ham, dill, sauteed onions, and cream cheese; an interesting mix. After boiling the raviolis, they were then sauteed lightly with sliced mini portabella mushrooms in a butter and marsala wine sauce.