D & R were out till 6 getting ready for the market in the (early!) morning, then busy till almost 8 worrying the catch on one of the truck doors, which declined to open when asked. Not a good thing. After my seniors’ “breakfast” (brunch – who eats breakfast at 9:30?) and interview with a student for a letter,
I came home and offered to cook up a potato salad, using some of the enthusiastic tarragon from the garden, and the 2 lb of fingerlings in the cabinet, which were already looking sprouty a few days ago. And OMG, sprouts! LOL! Zillions of teeny sprouts!
Took off about 10 oz total mass of potatoes and sprouts – admittedly cutting rather deep at times, but I ended up with a good batch of fingerlings. Scrubbed them and cut into rather small pieces – something like quarters of a normal-sized fingerling – and boiled about 15 minutes (could have stopped a bit earlier but being cautious – I hate undercooked potatoes). But I actually had about 2lb potatoes remaining, which is what the recipe calls for. You immediately toss the hot, drained potatoes with 3 Tbsp vinegar (used apple cider this time – usually use white), 3 Tbsp chopped tarragon, a finely chopped shallot, and a generously considered 1/4 tsp salt (from my notes – recipe says “to taste” and notes say 1/4 tsp is “not too much.” But I think more would be preferable, at least 1/3 tsp, possibly 1/2 tsp). After cooling in the fridge, add 3-4 Tbsp mayonnaise. Have faith, this really is plenty, even though it doesn’t look it at first.
Also boiled up the fava beans that D had shelled, cooking 4 1/2, 3 1/2, 2 1/2 and 1 minute, depending on size, then popped half of them out of their skins and left the other half in the fridge for a future dinner. Heated the beans in olive oil with salt and pepper. Also added a couple strips of Cowgirl Creamery’s Wagon Wheel cheese; it had gotten too thin to plane for sandwiches, so having chunks was a good use for this remainder.
Our friend R was here yesterday (delivering some wine we bought) and left us a bottle of unreleased Russian River Vallen 2014 Pinot Noir that he had opened but barely used for a tasting. I put it in the fridge, since we were going out last night, and took it out in time to warm to red-wine-temperature before dinner. CalStar wines are most excellent.
After the brunch/letter interview, I went to the Post Office for mail, and then to return some shoes I decided I didn’t love, which put me in a free parking space only a few blocks from The Cheese Board (and right across the street, after dropping off the shoes. One must use such advantages! So I called D and we convinced oursevles that a Cheeseboard Suburban Bread would be great for dinner (City=white, Country, now I believe extinct, was whole wheat, and the mixed flours ended up as Suburban). Beautiful loaf!
So pretty I couldn’t decide how to photograph it, so here are three pictures. Oh, I also bought some of their own sweet butter and had a bread and butter snack in the afternoon when I got home.