Home Cooking: Mushroom Pate with Chard Pasta and Herb and Almond Pesto
Today I decided to make a nice 2-course dinner, starting with a mushroom pate I found in Food & Wine, Nov. 2010. The pate was good on its own, but was even better with anchovy on top and served with fresh baguette. I paired it with a 2009 Carma Camenere, a smoky, oaky red that matched the umami flavor of the anchovy nicely.
I also made fresh pasta today for the first time in who knows when. It was fun, and as always, delicious.
I made it to pair with chard and herbed almond pesto, a recipe I got from Lidia Bastianich online. It was wonderful, and the almond and mint flavors mixed very well.
A great dinner that reminded me of how much I love food and wine :)
