It Comes Together

You know those days...weeks...months, even...where it feels as if, no matter how much you accomplish in a day's work, you never quite manage to get it all done?  Do you have those too?  About a year ago, I noticed myself saying things like:  "It'll all calm down after _______________(fill in the blank with any of the following:  the holidays, the end of school, summer break, birthday parties, the flu, renovating the house, selling the house, moving, and so forth)."  This naive, wistful thinking went on for some time until one fateful day awhile back, when I had a small sort of epiphany.  Not necessarily the leaves-you-enlightened-and-at-peace-with-the-world sort epiphany, alas.  More of your garden variety, "Ahhhh.  I see.  Well that sort of sucks," epiphany.  The realization being that, guess what?  This, my friends, is what it means to be a Grown-Up.  Capital G.  Life, in all its awesome variety, in its astounding array of choices on how to live our lives, in its long-sought-after independence...life. is. busy.  Freaking hugely busy.

And so it goes.  You all know, you're living it too.  So when I don't happen to pop on here for a wee bit, from time to time, I'm pretty sure you'll forgive me.  Without me even needing to go into the mundane details of why I can't get my shit together sometimes.  And I thank you for that.

So.  When, in the midst of the pandemonium that is Grown-Up Life, a teeny, tiny, wee thing comes together smoothly, I feel rather pleased.  Nay, I feel bloody stoked.  So stoked, in fact, that I must share it with you.  And fortunately, this coming-together moment happens to be concerning some food.  (Hurrah!)

Since we're on the verge of a move, I'm making an effort to deplete some of my lingering food stores, at least the refrigerated ones.  This weekend, I combed through the jars on the door of the fridge (aren't there always so many nearly-but-not-quite-empty jars in there?!), and through some pantry shelves, and came upon some serious goods.  Well, actually, some quite ordinary goods, but, as luck would have it, it all came together.  And how.

My stash?  Not even a handful of green olives, half a red pepper, and a paltry amount of sun-dried tomatoes.  Not so exciting, you think?  Oh, but just put on these rose-colored lenses of mine, and you'll see:  It Comes Together.

Roasted Red Pepper Tapenade - makes a wee bit

Ingredients*
1 large red bell pepper
1/3 cup pitted green olives (mine were the ordinary, pimento-stuffed sort)
1/4 (ish) cup sun-dried tomatoes**
1 small clove garlic, minced
dash red wine vinegar
small glug olive oil
pinch red pepper flakes

*I've doubled the ingredient amounts that I had in my house at the time, to give you a larger quantity of tapenade.  You really can't mess this recipe up, I dare say, so don't worry if you don't have everything exact.*

**My sun-dried tomatoes were the dry sort, but if you have the oil-soaked ones, that's fine too, just omit the olive oil in the recipe.**

Slice the red pepper in half, lengthwise, and remove the stem and seeds.  Place on a baking sheet, cut side down, and put under the broiler until blackened.  This took about 10 minutes in my oven.  Just keep checking every few minutes.  Remove peppers, and place in a bowl, cover with plastic, and leave for about 20 minutes (or until you remember to come back to it).  Peel the skin from the peppers and discard.

Toss all the ingredients into the food processor, and pulse a few times, until of a uniform size, but still slightly chunky.  Let the tapenade rest for half an hour, if you can swing it, then serve, atop warm bread, like this one, or this one.  Preferably with a glass of wine.  Or two.

I love with it comes together.  Don't you?

Have a lovely evening.

Change of Plans

I had grand plans yesterday for dinner.  Grand, I tell you.

And they would have worked too...if I hadn't made a minor...erm, correct that...major faux pas.

Alas.

Soufflés really do want to be thoroughly mixed before they go baking away.  The egg yolk-bechamel  with the beaten egg whites that is.  It was going to be really lovely too, if only I hadn't been such a muppet, and too gingerly mixed those egg whites into the bechamel.  We had a couple of bunches of arugula from our CSA box, and some gorgeous chives, along with a sheep's milk cheese...ohhhhh, it was meant to be perfection.

It looked perfect:

Right?  Sadly though, when I went to dish it up, I learned a rather humbling, if not downright painful, lesson.  Mix those damn ingredients, and don't be such a coward about it.  I've successfully made a soufflé before, but well, not this time.  Bit of an uncooked soupy mess at the bottom.  Argh.

I will try it again, and once (if) I get it right, I'll be back to blog about it.

Instead, I've got tonight's dinner to share with you lovely people.  Super quick, super simple, and everything can be prepped several hours ahead.  My kind of dinner.  Not like that blasted soufflé.

Aprés soufflé bomb, I headed back to my tried-and-true Around My French Table.  Ah, Dorie, I know I can always count on you.  Now, before you turn your nose up in disgust, as I once would have, prior to living and traveling around Europe, hear me out.  Sardines are good.  Sardine Rillettes particularly.  Rather like a paté, smooth and creamy, surprisingly un-fishy.  Seriously, milder even than tinned tuna, wouldn't you know.  Served atop a nice crusty slice of bread.  Oh, delight.

And alongside, a green salad, of which I don't think I need to share a recipe...because, well, I am pretty sure anybody can throw some veg into a bowl and call it good.  But how about this for a tasty dressing...Sundried Tomato-Balsamic Vinaigrette!  Oh yeah, baby.  I will take some of that, thank you very kindly.

So, here's tonight's rather more successful meal.  And yes, I took the photo after I'd already begun eating.  Not due to any oversight of course.  Just so you know it's that tasty.

Okay, it was an oversight.  Forgive me and my novice ways.

Willie Green's Sun-dried Tomato-Balsamic Vinaigrette - adapted from The Northwest Vegetarian Cookbook

-makes approximately 1 to 1 1/4 cups

3 Tbs soaked and softened sun-dried tomatoes
1/3 to 1/2 cup extra virgin olive oil (I used 1/3 cup, I like a little zing)
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1 tsp minced garlic
1 1/2 tsp minced shallot
2 tsp finely chopped fresh herbs (I used chives, because that's what I had.  The recipe calls for 1 tsp each summer savory and basil)

Soak the sun-dried tomatoes (not the type stored olive oil) in boiling water for 20 minutes, then drain, and save the water for soup or to cook grains.

I threw all the ingredients into my mini-food processor and gave it whiz about half an hour before serving.  Dreamy.

Sardine Rillettes - adapted from Around My French Table
-makes 1 cup

Two 3 3/4 oz cans boneless sardines packed in olive oil, drained (Trader Joe's has some lovelies)
2 1/2 oz cream cheese
2 tsp minced shallots
1 - 2 scallions, white & light green parts only, thinly sliced
Juice of 2 limes, or 1 lemon, or to taste
2 - 3 Tbs minced fresh herbs (I used chives and cilantro)
Salt and freshly ground pepper
Pinch of cayenne or Piment d'Espelette (I used cayenne)

Throw all ingredients, except sardines and 1/2 lime, into the food processor, and blend til smooth.  If you'd like a smooth, paté-like consistency, throw in the sardines next, and whiz to combine.  If you prefer a bit of texture, mix them in with a fork.  I chucked it all in the food processor.  Easy peasy.

Taste for seasoning, and add a little more citrus, or salt and pepper, if necessary.

Cover and chill for at least 2 hours, or as long as overnight.  Will keep for up to two days.

Bon Appetit!