Torres, Mas La Plana 2001, it’s clearly the week of exquisite wines
I had a little jar of confit d’onions in porto someone had left me in the fridge, so I heated them up in the wine-deglazed pan with a dash of butter.
Instant polenta – we say it’s not as delicious as making it from scratch, but it’s damned good, I say.
A treat for a Queen – organic farm filet mignon seared in butter, salt and fresh pepper, served atop a cushion of parmesan polenta surrounded by a moat of confit d’onions in porto and topped with the homemade ricotta-spinach-garlic purée from two days back and toasted pine nuts. This really was fantastic, and I do say so myself.