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!
Crab Filling:
1 lb. fresh crab, cleaned
1 c. ricotta
1 egg
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.
Bechamel sauce:
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
Layer:
Béchamel sauce
Sheet of fresh pasta
Crab filling
Parmesan cheese
Repeat
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.
