I knew I would be late getting home, so I planned this meal. It also was based on the fact that I opened a 1-lb vat of Laura Chenel chevre from Costco for my pizza Saturday. This is a recipe from Patricia Wells, and uses what we call “Wells sauce,” and she calls “Tomato Sauce.”
I weighed out something less than 4 oz of chevre and divided between two casuelitas, topped with finely chopped herbs (rosemary and marjoram) something less than the called-for 1/4 cup (each) of Wells sauce, four halved Nicoise olives (each) (Gaeta would also work well), and more of the herb mix. I have some aluminum foil that I keep with the casuelitas that is folded into shape to sit over the edges of the dishes to protect them from the broiler, and I drop these onto the dishes, then broil about 3 minutes, till the cheese begins to bubble. I put them onto a tray for convenience, and move them onto plates for serving using canning tongs, which are perfect for picking up large, round things.
Broccoli – the usual: I cut up a small head of broccoli, peeled the stems and cut them up, put them, topped with florets, in a steamer and steamed 3 minutes, then poured the hot water into the serving bowls to heat them, added 1 Tbsp butter to the pan, and tossed the broccoli in the butter, salting it in the process.
An Acme Italian Batard was perfect with this meal.
We had a new wine from The Wine Mine tonight – a Corbieres D found, only $10. I didn’t think it had what we regard as “the Corbieres taste,” however, we both really liked the wine and will definitely buy more.
A Dinner Blog 