Spaghetti with tomato-mushroom sauce; bruschetta with cannellini, boquerones, and piquillo peppers – 10 January 2012

I chose the main picture tonight b/c it was the more novel end of the meal, and also the coolest looking.

This is a bruschetta of cannellini beans recooked with garlic and herbs, then topped with boquerones (white anchovies) and piquillo peppers. The recipe (with video) is from the Culinary Institute of America. My version is one of convenience – used the bread we had, not the bread we wished we had. (Ok, we are very happy to have this excellent bread, but it’s not properly what is called for. See below.) Anyway, it worked just fine – this was a very tasty dish. The piquillo peppers were canned, and I used up one pepper split between two bruschettae like the one shown. Two anchovy fillets per person in this vesion, and finally a bit of chopped parsley.

The real main dish was a tomato sauce D put together. I bought a bag of “used tomatoes” – those bagged by the bowl and priced at 99 cents for quick sale – on Monday. D immediately peeled them by the plunge-into-boiling-water-3-minutes method and then made up a sauce later, with garlic, some red onion, and a ton of oregano from the garden (our plant is attempting to take over).

Tonight he added sliced crimini mushrooms to a part of the sauce, and it was good.

He chose an Epicuro Aglianico for the meal, and we enjoyed it, but thought last night’s Salice Salentino was more delicious. Both are great deals at about $5 from Trader Joe’s.

Lunch was built around the bread, which had come out of the oven a half hour earlier. D believes he used about 1 1/4 cup Costco Central Milling Company white flour, 1 cup King Arthur white bread flour, 1/4 cup King Arthur whole wheat flour, and 1/4 cup buckwheat flour, and 1/4 cup Grapenuts. Sorta. This was no-knead bread put together the afternoon before.

The cheeses were the last of the P’tit Basque from Costco, and some Rosemary Asiago from the Bowl, both of which are outstanding tastes. I think D also cooked up some baby bok choi by sauteeing it in oil or butter or both.

{Written and posted the 11th}

This entry was posted in Beans, Fish as a flavoring, Pasta and tagged , , , , . Bookmark the permalink.

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