Spaghetti with haricots and olive tapenade – 25 June 2012

And a radish, but we’ll get to that.

This is one of D’s signature dishes. It’s from Chez Panisse Pasta, Pizza and Calzone. Haricots, boiled; Gaeta olives, garlic, anchovies, and cognac, pounded into something that is not yet a paste. Serve over spaghetti.

We also made a new bread today. D mixed it yesterday: 2 cups King Arthur bread flour, 1/2 cup Central Miling Company flour, 1/2 cup King Arthur “white whole wheat” flour; random toss of Grape Nuts fines (plus 1/4 tsp yeast, 1 1/2 tsp salt, and 1 1/2 cups water). I did the baking, starting the sequence about 7am b/c we had to be out of the house by 11:30. The bread was really good, and with the warmth this time of year (relatively speaking), it also rose spectacularly well and was, as usual, beautiful.

Oh, and D cut up two radishes and gave me half of each, and ate the other halves.





D got some wine to try at Grocery Outlet today: a Chianti with two names, “Pian d’Asinelli” and “Santa Dorotea colline e cantine“.  I liked it really well with this dinner. Good meal 🙂 Oh, also new water glass from E’s online friend D, who is moving. Nice glass.


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

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