Truffled egg toasts with asparagus; avocado and olive salad – 9 June 2013

LOL! As I write this, the previous post on this blog is… truffled egg toasts with asparagus, on the 6th. Since I still had asparagus (and the season is ending) and wanted to try these with a different bread, and a different wine, I made them again quickly.

main130609The differences are: instead of Acme Pain de Mie, which I found to be rather small in size for this dish, I tried using Semifreddi ciabatta rolls. Also, we had a different – and fabulous – wine, which I think went better, though it was still not a perfect mesh. Oh, and I used 5 asparagus spears for two of us. The recipe suggests fewer, but I think that’s not optimal.

130609-twodinners130609-saladI asked D at lunch whether he wanted romano beans or salad, and he wanted the romano beans, so we had the salad for dinner. My standard: avocado, good black olives (Nicoise in this case) romaine, and a simple dressing of olive oil, red wine vinegar, salt and pepper.

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Here’s the dinner wine: Mendocino Ridge Chardonnay from Cal Star – a really special wine. Today must be a holiday 🙂

Since I’ve mentioned the romano beans: I just boiled them 5 minutes in salted water, per D’s suggestion, and put some shavings of butter over the top. They were delicious, but I think I would cut the boiling time to 4 minutes.

130609-lunchprepThe sandwich was kinda cool, though: I had 1/2 ball of mozzarella di bufala left over, and the 2/3 cup of Margherita sauce from the container could have another 1/3 cup taken out for a second pizza like last night’s, but would have an odd bit left. Ergo: panini. I picked several basil leaves from the garden, removed tough stems from leaves that had them, strewed them over the bottom of a Semifreddi ciabatta, and coated the top with the odd lot of Margherita sauce. winelunch130609I cut the fresh mozz into slices as thin as I could manage, and spread them over the basil. I grilled this in the panini press. It turned out well, but that’s hardly a surprise – just a different bread for the Margherita!

D suggested we drink up the last of the Marlborough Sauvignon Blanc in the fridge. This is one I got at Trader Joe’s for $7.99 last week. They’re all good.

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1 Response to Truffled egg toasts with asparagus; avocado and olive salad – 9 June 2013

  1. Pingback: Truffled egg toast with asparagus; cranberry beans; persimmon and walnut salad – 15 November 2014 | A Dinner Blog

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