Sole Meuniere

I found myself craving a some fish, so we decided to revisit Sole Meuniere, which we really liked the last time we made it. We bought some sole from the Asian supermarket and used the same recipe as last time. This dish really is so simple we should really make it more often! We had some sauteed swiss chard on the side, which was a nice light complement to the main course

Went Spanish with the appetizers since we wanted to use up some Pimientos de Padron we had, and also had some of the Jamon Iberico we brought back from Spain. For dessert, we had Picandou, a french soft goat cheese.


We drank 2 different white wines with this dish. With the appetizers and the fish, we had some Ledson Sauvignon Blanc that we had bought from the winery from our last trip to Sonoma. With the cheese, we had a half bottle of Grgich Hills Fumé Blanc.

Squid Ink Pasta

When we were at the Ferry building the day before, we saw some squid ink pasta for sale. Curious, we decided to give it a try. I found a recipe for Squid Ink Pasta with Parsnips and Pancetta so we decided to try it out. The only modifications we made are using regular bacon instead of pancetta (too lazy to go to TJ's to get some), and added some fresh squid.

We drank it with a bottle of Bartolo Fiano 2007 that I got from one of our SCMWA passport days. It was nice and light, complementing the pasta