Monday, September 20, 2010

Bison Lasagna

Bison Lasagna. It just sounds kind of weird. However, it couldn't be any closer to normal. Lying around were pasta sheets, ricotta, fresh mozzarella, more Rao's sauce, fresh basil, and ground bison. This seemed like the obvious (and easy) follow up to Oktoberfest.

I browned some onion and garlic in a little olive oil, browned the ground bison until just barely cooked, then added the sauce to the bison and built the lasagna. Pasta, fresh mozzarella, ricotta, and whole basil leaves were the only items used, layered with generous scoops of the sauce.

For the wine we had Abbaye de Saint-Ferme. The most interesting thing about this wine was that I couldn't remember spilling any wine while pouring it but noticed the horrendously wine-streaked label after pouring. A search on the wine brought up this blog entry which featured a similarly stained label. This leads me to believe that this is some intentional printing detail done to shame the buyer into thinking they are a sloppy pourer. Indeed I had the 2004 vinatage, the same as the author of the exquisitely-named blog shows on his site. Yet our labels do not match.

So either we are both terribly clumsy pourers or this is an intentional print detail. I could probably look this information up using Ask Jeeves or Altavista or something but I'm far too lazy for that.

Or perhaps I've been buffaloed!

(I apologize for what just happened there.)

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