On Friday, February 2, we will be joining a large group of Slow Travellers for a wine and food GTG in Paso Robles, California! Twelve of us will be sharing a rental house, http://www.cottageatcapitolhill.com/, where large group meals will take place. Brad and I will be staying at the house with Shannon, Colleen, Marcia and David, Beth, Marta and George!
Friday night kicks off the weekend with a pizza dinner, and meeting old and new friends.
Saturday's wine tasting agenda is as follows:
11:30 AM Wild Horse Winery
12:45 PM Castoro Cellars, Templeton. Shannon will be serving up cheese, pate and bread at this stop.
2:15 PM This is where the group will split up! There are four wineries to choose from.
4:00 PM Back to the house for the party.
I am going to hit the shops in Cambria in the morning ( and a BEAD store). I will meet the group (and see how much fun they are having) at Castoro Cellars. Well, I might need a snack! Then I'm back in downtown Paso to check out the Olive Oil shop and cheese store, and maybe a nap. I'm guessing Brad will need one before the party!
I'm bringing crab lasagna for Saturday night's dinner. We made two big pans last weekend, and they are waiting in the freezer!
1 lb. fresh crab, cleaned
1 c. ricotta
3 chopped green onions
1 T. butter
7 oz. gruyere cheese, grated
zest of one lemon
salt and pepper
Sauté green onions in butter for 2 min.
Combine with crab and other ingredients in a bowl.
6 T. Butter
6 T. flour
4 c. milk
salt and pepper to taste
In med. saucepan, over med. heat, melt butter and flour, cooking for 2 min.
Whisk in milk. Cook, stirring until thick and boiling. Set aside.
Makes one 9x13 pan or 7-8 individual ramekins
Sheet of fresh pasta
Depending on pasta. If you use homemade pasta that is very thin, you will have 4-5 layers. If using purchased semolina pasta sheets, it will be 3-4 layers.
On very top, end with pasta, béchamel, parmesan, and pine nuts.
Bake at 350 for 30 minutes. Can be made the day before and refrigerate until baking.