We dined the other night at Passionfish in Pacific Grove, where they have a very civilized wine pricing policy. This lets us try more (and more interesting) wines without breaking the budget. For us, it is mandatory to start with the fried oyster and arugula salad. My dinner was scallops with tomato truffle butter and thyme risotto; the Princess had sea bass with tomato aïoli and niçoise style vegetables.
I ordered the wine because it was a rarity: Tokaji Furmint 2005 from Gróf Degenfeld. How often do you see a Tokaji, let alone a dry one? It was crisp and somewhat aromatic; we smelled peaches and apricots. Happily we had enough to take home.
Next day: I felt like having something truffly again, so I did pasta with truffle oil. No recipe, just feeling my way through it. Soaked some dried morels in a little warm water, sliced them, strained the soak water and added to the pasta water. Whole wheat penne, butter, black truffle oil, shavings of Parmesan. At the table, we decided the truffleness was lacking, so rather than getting up for more oil, we grated more cheese on top. That did the job - the extra salt amplified the flavors.
The remaining Furmint was ... yum.
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