Tuesday, August 31, 2010
Swiss Chard Sandwich with a hint of German
Tomato, lightly fried German Speck (cured pork, in spices like juniper berries, nutmeg...), Swiss Chard sautéd in Riesling wine, Altemburger (semi-soft German cheese from goat's milk), fresh Basil... on toasted rustic German bread....
Oh I so suffered making this one... sigh... such a labor of love. ;-) Glass of wine? I say, if you want white, go with a Chardonnay, unless you come across a gem of a dry Riesling. Red? Pinot Noir. Beer kinda guy? In the summer, go with a Weißbier (Wheat beer). In colder temps, perhaps a Bock.