I picked up some delicata squash at the market, as well as Point Reyes blue cheese. I had an idea for a salad in the back of my mind. I roasted the squash until it was soft and camelized, then drizzled it with honey balsamic vinegar. I topped it with sliced apples, the blue cheese, chopped almonds and a drizzle of local honey.
Saturday afternoon, we went to the local butcher and picked up chateaubriand. I made a wine sauce to go with it (no, I did not use the special wine -- it was decanting on the counter, waiting for dinner).
I rounded out the meal with baked potatoes.
Dinner paired beautifully with the wine. We drank the entire bottle; it was that good.
That was a worthy dinner!
ReplyDeleteI had missed your earlier post about changing jobs. Congratulations! I hope your new one is a positive addition to your life. What a wonderful dinner and compliment to that wine. Yum! 😍
ReplyDeleteGlad you enjoyed the wine. Let's keep in touch.
ReplyDeleteCarol Z.
How do you cook your beef so beautifully?!
ReplyDeleteI always end up either too rare or overcooked.
Please let me in on your secret!!!
By the way, the salad looks beyond delicous!!!
I'm not a wine drinker, but the dinner looks like it would be fit for a king! =)