Nicoise of small round things; Romano beans 18 August 2017

D wanted to use up the radishes and Tokyo turnips, as well as the last three itty quail eggs,  by making another Nicoise salad “with whatever we have around,” rather than shopping for stuff. The other half of the tuna can we plan to use for tuna sandwiches shortly. Adding marble potatoes and Nicoise olives to the mix continued the theme of “small round things.”

D added a chopped filet of anchovy for each of our salads, and made up the dressing using the last of the white onion we’ve used in just about every meal for a week (instead of a shallot, since I used up the last of the last one in the chevre pasta). Basil – lots. D topped a few branches and I washed and dried the leaves, cut thin strips of the large ones and left the tiny ones whole. Ah, and one tomato – this must have been from Dirty Girl Produce last Tuesday, but I’m surprised I got such a large one. It had the “dry-farmed” signature on the underside – a dried, light brown part of the skin that I normally cut off. It was a very good tomato. I washed up, trimmed, and cut the remainder of the Romano beans D had bought, (probably early this week, maybe last), and boiled them in salted water. I just put the beans into the water in which I had boiled the small potatoes (for 15 mins) – putting in the large beans first, the small ones after 1 minute, and leaving them for 4 and 3 minutes, respectively. This was close to perfect timing. I let them drain till I was ready to serve (they were still hot) then reheated in butter with some salt and pepper. As always. Had some more of the Semifreddi sourdough baguette that I bought for lunch, and which, being fresh and all, convinced us to go with this dinner instead of freezing the baguette and having the otherwise-planned puzza.

I had brought up previously a most excellent wine that I had found on the sale, “orphan” shelf at Wine Mine – Saintsbury Carneros chardonnay (2013). It’s a rich, velvety sort of chard, with a very special signature taste that I really love, and I was happy to find it on sale (for $14 instead of $18).

The pottery by the late Mary Grabill, and was a gift of D’s Dad.









We are using up a small log of Laura Chenel chevre, and this was one of the recipes I proposed (which I found on this blog :). Just sourdough baguette slices (this is not a very sour-tasting baguette, I have to say) lightly toasted, topped with chevre (mixed with a bit of milk so it spreads well), sun-dried, oil packed tomatoes (use the brand Californian), and basil. D complained last time we had this (per blog) that there was not enough basil, so I put a leaf under the cheese this time as well as strips over the top… but IMO there was still not enough basil. Good taste, but perhaps tweak the recipe a bit?

A couple of days ago at the Bowl I bought two avocados, one of which was ready to eat, from what I could tell, so I was eager to use it before it went too far in the ripeness direction. I had put it immediately into the fridge, and in fact it was excellent. We mixed this with one farmers’ market (Dirty Girl? We’ve gotten tomatoes from three places lately) tomato, diced, and I added finely chopped onion (the ubiquitous white one we finally finished for dinner, above), and D added salt, pepper, balsamic vinegar, and a touch of olive oil. It’s an outstanding taste!


Here are some nicely mismatched dishes 🙂 The bowls are Russel Wright (produced 1939-1959 – an attempt to let America escape from following the formality of Europe and have its own style) “Iroquois” style rom eBay. The painted plate is from Tunisia, via The Spanish Table, and the blue plate is from Urban Ore, where D found it and a few other different ones and thought I’d like them (correct). The bottom says Century Stoneware, and it’s made in Japan.

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