Herb slab with mushrooms and cannellini; asparagus – 13 March 2014

D invented this dinner for finance night. He didn’t like it, but it was hearty and filling and enjoyable, if not the most delicious thing on the planet.

main140313He cooked mushrooms with some onions in olive oil, and used some cannellini he cooked the other day in garlic and rosemary. He put these, plus some grated parmaggiano, atop an Herb Slab from Acme Bread, split in two horizontally, and broiled.

setting140313He also boiled or steamed up some asparagus, which is now in season. I’m adding this and the following paragraphs on the 24th(!) so can’t ask him which he did.

I think we must have had leftover wines with this – the Cotes du Rhone from the 12th and the Montepulciano d’Abruzzo from the 10th –      of which, IIRC, the Cotes du Rhone held up better in storage, but of course, it was stored only 1/3 as long.

Finally, later in the evening, we had the first of the fruitcake that D&R brought back from Mom’s. Delicious! This is the second piece – the first I ate before remembering to photograph it.

dessert140313

This entry was posted in Beans, Meatless, Sandwich, Veggie-centered and tagged , , , , , , , , . Bookmark the permalink.

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