Panini; beets with lemon, butter and parsley – 11 June 2012

I finally made red pepper puree out of the peppers I roasted the other day. For each pepper, 1/2 Tbsp oil, rounded 1/2 tsp salt, and something like 1/8 tsp pepper, but who measures? I tucked away one of the remaining peppers for a tapenade/potato pizza, and made the rest into sauce, and froze in an ice cube tray – which turns out to be about 2 Tbsp/cube, a good thing to know. I decided that, since D was buying me a ciabatta roll from Semifreddi, and the dinner would be ultra-quick, I could sneak in a workout, which I did.

Ciabatta: slice off the top to level it, then split the roll into two slices. Spread 1 ice cube of pesto on the top slice and 2 Tbsp red pepper sauce on the bottom. Slice Fontina Valle d’Aosta (this one was somewhat aged, from The Cheese Board) and lay it over the red pepper sauce. Put the sandwich together and grill on the panini press till done.

Beets! I bought these at Riverdog Farm at the Berkeley Saturday farmers’ market just over a week ago. I served the greens almost immediately (as one would) and finally got to the three roots. I peeled, them, grated on largish grater holes, and cooked in 3 Tbsp butter, with about 3 Tbsp lemon juice, for about 10 minutes, covered (checking to be sure they did not burn). At the end, stirred in four stems parsley leaves, chopped. This delicious dish is from what we call The Joy of Vegetables, but the publisher calls it The Victory Garden Cookbook. It’s one of those “must haves” if you’re a serious cook.

We got some wines at Grocery Outlet yesterday and tried one tonight, a Crianza, using Monastrell, Tempranillo, and Cabernet, in that order. I had a late sip that had a really good taste, so it may have needed a lot of airing, but overall we were not terribly impressed with it. It’s called Terra Grande, and has English on both the front and back labels, so maybe it is made for export?

{Written the 11th, edited, photos added, and posted the 17th}

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