Dinner between vineyards
This is not a classic recipe in which everything is measured out to the gram. This is about inspiration and the feeling that you will get (I hope) from the photos to create something similar. I didn’t really plan on writing this down, but rather just have dinner. After a walk through the vineyards of the Black Stallion winery, I understood that nothing more was really needed – the garden rows had everything you could possibly need – unbelievably sweet tomatoes, colourful eggplant, honey-sweet plums, many herbs, padrón peppers, and so much more. All that was missing was meat and cheese. And they could be found at the nearby Oxbow Market in Napa. So we drove there, bought a heavenly steak and locally made burrata – and dinner was ready.
Prepapre
Everything to make a meal that is light – vegetables, herbs, and fruit. On a serving plate, arrange tomatoes, plums, a few peaches, radishes, fresh fennel (don’t toss the leaves that look like dill), basil, and a mix of lettuce or arugula and top it all with cut fennel leaves. Drizzle with oil, arrange burrata on top, and top with some pepper.
Preheat the grill, brush oil on the steak, sprinkle with fresh rosemary and thyme and garlic. Cook to your desired doneness and serve.
Enjoy everything with a fresh baguette and a glass of good wine. If you happen to have Black Stallion wine available, try the Los Carneros Pinot Noir. If you’re a steak lover, pair it with Napa Valley Cabernet Sauvignon, but if salad is more your style, try the Poseidon Vineyard Chardonnay.
Even if you have none of the above-mentioned ingredients, don’t be afraid to replace them with something else. Prepare your meal thinking about lightness and use what you have growing in your garden. Don’t be afraid to combine vegetables with fruit, and creaminess can be achieved with the addition of cheese. Think light!
Recipe: Signe Meirane
Photo: Armands Meirans
From my book Crazy About
