Tonight we needed to clean out the refrigerators, so I defaulted to making a simple starter: A Jacques Pepin recipe for tapenade. My usual recipe includes pine nuts and parsley; this one uses dried figs and mint. A very different yet pleasing effect ... and it tasted great on the semolina bread made by my neighbor Ron, who has a wood-burning bread oven in the backyard that he cranks up on the weekend.
We also ate a hash of potatoes, onions, and venison sausage, topped with parsley, tomatoes, and some grated cheddar.
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