2 September 2010 – Brie and baguette with fresh tomato slices

I seriously underestimated how much time it takes to put together a pie crust dough, and also how much time 90+50+10 minutes is! (That last is hard to underestimate, being a simple addition problem, but I managed.)

Ambition: serve the wondrous Paul Bertolli tomato tart for D and possibly R after their hard setup day. But when I realized – after making the crust and putting it in the fridge – that I couldn’t get that on the table before 8:30 or so, D said why not freeze the crust and have something simple. As it turns out, the guys had bought but not used a rather strong-smelling brie, now thoroughly warmed by being out for hours. I bought a baguette at the Bowl, and set out some olives and sliced Dirty Girl dry-farmed tomatoes, and that was it! The cheese turned out to be terrific with the Semifreddi seeded baguette. I also bought a bottle of Chateau Saint-Sauveur Cotes du Ventoux at D’s suggestion, just b/c it would go so well with this. Ordinarily we never buy single bottles of wine at the Bowl b/c of the case discount, but what the heck, we blew off a whole 90 cents extra on this… That’ll teach us to run out…

(Written the 5th)

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