Chevre with tomato sauce and olives; kale – 12 February 2013

Happy Darwin’s Birthday!

I finally made the dish I had intended to make on Friday, when I stopped at Arizmendi for a baguette and ended up buying a terrific pizza. This is a recipe from Patricia Wells At Home in Provence. Per person: break up about 1 2/3 oz chevre into a small dish that can withstand the broiler; I put aluminum foil over the edges of the dish to reflect the heat, and then keep the foil with the dishes for reuse. Chop marjoram and rosemary – perhaps 1 tsp per person, with more of it marjoram than rosemary – and strew half of it over the cheese. Top with less than 1/4 cup of Patricia Wells’ tomato sauce; you can probably substitute any good, simple but well-flavored sauce. Cut some olives in half – I used Gaeta, but often use Nicoise – and put them over the top, and then sprinkle on the rest ot the herbs. Broil 2-3 minutes, until the cheese has melted and is bubbling a bit.

I cut some of the nice small kale leaves from our volunteer plant in the back, and took off the tough stems, then boiled them in salted water for five minutes. I chopped up a clove of garlic and heatd it in a bunch of olive oil, and then reheated the drained kale in this. It was great!

D chose a Trader Joe’s wine called Chateau Moulin de Beausejours 2011, a Bordeaux Superieur. We both really enjoyed it, so I hope we can get more. It was about $7, and not too high in alcohol.

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This entry was posted in Goat cheese, Meatless, Vegetarian and tagged , , , , , . Bookmark the permalink.

1 Response to Chevre with tomato sauce and olives; kale – 12 February 2013

  1. Pingback: Chevre, tomato sauce and olives; sugar snap peas – 7 December 2013 | A Dinner Blog

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