Potatoes with gouda; broccoli – 3 May 2012

D whipped up a quick and simple but tasty dinner.

He boiled some cubed Yukon Gold potatoes, then spread them on a baking sheet, covered with sage leaves and flowers, and topped with planed “Vlaskaas gouda” (which I bought at the Pasta Shop on Fourth Street last weekend) and broiled just enough to melt the cheese. He boiled large florets of broccoli and sprinkled some good balsamic vinegar over them.

He made a new no-knead bread today, after several days of store-bought breads and dinners out. It is 2/3 King Arthur bread flour, 1/6 King Arthur “white whole wheat,” and 1/6 Central Milling Company unbleached white flour, with a dose of Grape Nuts fines tossed in for good measure. A most excellent and beautiful bread!

 

He also brought me a little appetizer of radishes before dinner.

 

 

 

 

 

 

D chose a bottle of Volteo tempranillo, which I got from Grocery Outlet, and it was most enjoyable.

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