8 December 2010 – Patricia Wells’ chevre with tomato sauce and olives; ultra-thin asparagus from Mexico

I was planning on making spaghetti sauce, for lack of any other ideas, but realized I needed to use up the Laura Chenel Chevre. This is a recipe from Patricia Wells’ book At Home in Provence, one of our greatest cookbooks (thanks to R, who heard PW on NPR and gave me the book for one or another holiday).

Chevre on the bottom, herbs, tomato sauce, halved olives, more herbs – broil 2-3 minutes till bubbling. In this version, which I’ve done once before, I used frozen sauce from “32 Zesty Pizzas” instead of what we call “Wells sauce”, and oddly, it worked well. I got marjoram from the garden (in the rain) and used up the last 7 Gaeta olives. I stopped at the Bowl on the way home (actually parked in the under-store lot, which is very nice and well-lighted, and, relevantly, protected from rain!) and ran across some less-than-pencil-thin asparagus from Mexico for 99 cents/pound. I steamed that for about 4 minutes, then added a bit of butter to the pan and added back the asparagus, and tossed it with the melting butter ans salt. It was very good!

The bread is an Acme levain, which I had to buy Sunday b/c I forgot to start a dough Saturday. It has been good with these cold weather meals, but is about at the point of needing toasting.

To celebrate not going to the Planning Commission meeting being held tonight, D brought up a Medoc from Eric Stauffenegger, which was terrific.

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