Chevre with Wells sauce, olives and herbs; yard chard – 4 March 2012

Working on finishing an opened, large log of Laura Chenel Chevre, D and I decided that making this neat recipe from Patricia Wells at Home in Provence would be a great idea.

We used a 102oz (!) can of whole tomatoes from Costco to make “Wells sauce” – a simple tomato sauce from the same book, with minced (read: cuised, for this size of recipe) garlic and onion, the tomatoes, put through a food mill, and a few bouquets of celery leaves (an entire head’s worth), bay leaves, and parsley. (I left the bouquets on top for long enough to take the picture 🙂 )

We froze the sauce mostly in 1/2 cup batches, and used about 1/4 cup or less on each of these servings. To make the recipe, you break up the chevre, sprinkle minced rosemary and oregano over it, top with the tomato sauce and some halved olives (Nicoise, we usually use) and the other half of the herbs. Broil (cautiously covering the edges of the porcelain dishes with foil to reflect the heat) for about 3 minutes, till the cheese begins to melt and bubble. Serve.

I pulled quite a few chard stems from the garden – they are perfectly gorgeous, though the leaves are smaller than the ones in stores – washed each individually, and cut the stem away from the leaves. I separately chopped the stems into pieces about 3/4″ long and the leaves crosswise in cuts maybe 1 1/2″ apart. I cooked the stems in olive oil for several minutes, then added the leaves, cooked till wilted, added a bit of water, salt and pepper, and covered to steam over low heat till the goat cheese thingies were done.

D brought up a bottle of “Ol’ Red” from Healdsburg California. R got it for us at Grocery Outlet, and it’s a wonderful wine.

{Written the 8th}

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