Sometimes it takes us a while to warm up to new ingredients. We were given a wonderful assortment of grapeseed and grape skin flours from Kendall Jackson Winery after our dinner at Madrona Manor. We were so excited to receive them and we had absolutely no idea what to do with them. Fast forward to today and we made an amazing red wine radiatore using the grapeskin flour, semolina, salt, baking soda and cabernet. It's a play off a classic Italian dish where pasta is cooked in red wine and we can't wait to see what comes next. Some ideas need a little time to percolate before they come into fruition.
January 28, 2005