Chevre, tomato sauce and olives; sugar snap peas – 7 December 2013

I decided on this dinner b/c D was going to be arriving late at the airport and I needed something I could cook quickly after picking him up, and also b/c we had a lot of goat cheese that wanted using.

main131207I pre-washed the marjoram and picked rosemary from a branch sitting in water on the kitchen island, defrosted 3 Wells sauce cubes, and destemmed and washed the rest of the sugar snap peas from the discount bag D bought last week. When we got home, all I had to do was turn on the broiler and some salted water to cook the snap peas, then assemble the goat cheese dishes: about 2 oz (slightly less is called for in the recipe by Patricia Wells) chevre per person, four olives, halved, some chopped herbs, and Patricia Wells’ tomato sauce. The recipe is here.

131207-settingI boiled the sugar snap peas about 4 minutes, in what is probably a deep fryer but I use as a boiling strainer, and then drained and left them suspended till ready to put into butter. wine131207I warmed perhaps 1-1 1/2 tsp butter in the saucepan and dumped the peas into it, and salted them. They stayed either here, in the water, or suspended warm in the strainer, too long, as they were a bit overdone, but still pretty tasty.

D chose Friday wine, which he missed on Friday, and it was great. Cantina Zaccagnini Montepulciano d’Abruzzo from Costco, about $12. I bought an Acme Sweet Rustic Baguette this morning so I could have a sandwich for lunch and then use more for this meal.

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