From Our Table to Yours

Note - this post was originally published 04.12.2015

I love nights when culinary inspiration strikes our kitchen and my mood lends itself to a great pairing.  Tonight's wine: Rudd Mt. Veeder Sauvignon Blanc 2012.  If you ever have an opportunity to enjoy this wine, take it.  It is spectacular and not your every-day Sauvignon Blanc.  The pairing: Salvadorean Pupusas with Pickled Cabbage.  Yum.

This takes a little time, but is well worth the effort for this little satisfying meal.  So pop the cork, pour yourself a glass, and make the beans ahead of time.  We prefer pinto beans.  Rinse the beans, and boil them for a couple hours until tender. Don't forget to add a little salt. (Can be done the day before and stored in the refridgerator)

Tonight I started with the Pickled Cabbage Salad.  I used 1/4 the ingredients for our dinner for two, and this recipe from Smitten Kitchen.

Pupusas - I used a reduced version of this recipe: Fried the beans, made a mixture of corn meal and water, and lightly fried the pupusas in canola oil. No cheese, no onion, no masa. Delicious.

Salut!