dinner, April 9, 2009
2009 April 11
- roasted whole small squid, with tentacles, brushed with oil, then covered with crumbled dried chilies and dried oregano, briefly baked in an enamelled, cast-iron pan in a very hot oven with finished with lemon and oil (from “Italian Easy: Recipes from the London River Cafe); served with sauteed young okra with red pepper flakes (major entrée ingredients, and the cheeses, all from Whole Foods)
- three cheeses: Zamarano (Castile-Leon, sheep), Nevat de Oveja (Catalunya, sheep), Pata Cabra (Zaragoza, goat), served with thinly-sliced ciabatta toasts (Sullivan Street Bakery, via Garden of Eden)
- wine: NAIA 2007 Rueda (Verdejo) by Jorge Ordonez, from K&D Wine
