Two at the Table

Dinner Monday night – Greek Salad with Oregano-Roasted Salmon – was perfect for summertime: it features tomatoes, which are starting to come into season, and only requires that the oven be on for a short while, which keeps the kitchen from getting too hot. Tony got this on the table, from start to finish, in 30 minutes. Here’s how he did it:

I started by doing all the prep work first, as I usually do: chopping the oregano, olives, chives, and Romaine lettuce and slicing the onions, tomatoes, and cheese. (We forgot to order cucumbers, so we skipped that step, but would definitely add them when we make this again.)

I then turned to the fish. I lined a baking pan with foil, put a rack into the pan, and laid about ten sprigs of oregano on the rack. I rubbed the salmon (a single fillet weighing about 3/4 of a pound) with olive oil, sprinkled it with salt and pepper, and put it on the oregano, skin side up. I then put the fish into a 425 degree oven for about 12 minutes.

While the salmon was cooking, I made the salad dressing by combining the oregano, lemon juice, and olive oil in a large bowl and then adding the olives, plus some salt and pepper. I put aside about two or three tablespoons of dressing and then added all the veggies to the bowl and mixed everything together until the veggies were well-coated with dressing.

When the salmon was done, I took it out of the oven and let is rest for a couple of minutes, at which point I peeled off the skin. I broke the salmon into about eight pieces, plated half the salad onto each of two plates, and then laid the salmon on top. I then broke the feta cheese slices into big pieces and arranged them on top of the salad. I finished by drizzling the salmon with the dressing I had put aside.

The salmon was cooked perfectly; it was flaky and moist. The salad was super-flavorful, with the lemon juice and olives in the dressing combining with the feta to give the salad a nice zing. We paired it with (appropriately enough) a Greek wine suggested by Michael from Wines by the Flask: a 2012 Antonopoulos Moschofilero, which was light and crisp and stood up well to the powerful flavors in the salad.

As I mentioned above, I would add the cucumbers to the salad next time. We’re planning another trip to Greenport in August and will stock up on heirloom tomatoes, which will give this dish an interesting twist!

The  Tomato, Chard, and Gruyère Casserole, (also known as a panade, a giant Provençal casserole) was a fair amount of work—but well worth the effort for a delicious dinner with either plenty to share or leftovers.

I started first with the five and a half pounds (!) of Swiss chard which has to be de-stemmed and then boiled for two minutes. It is a lot of chard to de-stem! For me it was about four large bunches. Since I knew it was going to be eventually chopped, I did not worry about how beautiful my de-stemming efforts were and simply worked quickly. I had smartly started the water to boil so as I had a good amount of chard de-stemmed, I would start it to boil. Much like spinach it quickly cooked down. I ended up boiling the chard in three batches and then let it cool in the colander as I worked on the other prep. After the chard cooled, I squeezed out the excess water.

I thinly sliced the two large onions and stripped thyme leaves from the stems. I had purchased a loaf of peasant bread that was pre-sliced in perfect half-inch slices so that was one step I could skip.

Since I knew the onions would take a while (12 minutes) to sauté, I got those going in some olive oil with the thyme. While I kept an eye on the onions, I turned my attention to slicing the tomatoes, grating the cheese and also got the oven pre-heating to 400 degrees. I also had a few moments to butter the baking dish, put in the first layer of bread and tomatoes and add a sprinkling of salt and pepper to the tomatoes. I also started the three cups of chicken stock simmering.

Once the onions had softened, I added the wilted chard and dry white wine. Things were really starting to smell good!

Once the onion/thyme/chard mixture was cooked, I added half of it on top of the bread/tomatoes and then sprinkled on half the cheese. For the next step, I felt the directions were a bit vague and I think I was supposed to do another layer of bread, then tomatoes, then onion/thyme/chard and then cheese, then more bread. But despite having a bit more bread than the recipe called for, I definitely did not have enough for three layers of bread. The recipe had called for using a 10-by-15-inch baking dish but the pictures from the magazine version of the recipe clearly showed a large round casserole, which I thought was the same size as mine. Clearly not based on running out of ingredients, but (spoiler alert!) the dish still turned out great.

So, I just added a layer of tomatoes, then a layer of the onion/thyme/chard mixture and the remaining cheese. I then put the remaining bread slices on top. I then poured on the stock over the casserole and pressed it with a spatula (kind of reminded me of making stuffing!). Then I brushed the top pieces of bread with melted butter.

Into the oven it went, covered in foil for one hour. In about 20 minutes it started to smell AMAZING and it seemed like a long wait (but ultimately worthwhile) for dinner. After an hour, I removed the foil and let it bake another 10 minutes. It was so heavy that Tony had to be the one to get it out of the oven and then it had to rest for another, very long 10 minutes.

The panade was gooey and delicious as promised and it paired nicely with Wines by the Flask’s suggestion of a 2012 Chateau des Tours Brouilly, a light bodied red that provided a nice balance with the rich cheese and savory vegetables.

I would definitely make it in the round casserole again using more bread to make three layers of bread and probably would also add one or two more tomatoes to account for the change is size of the dish. In addition, the recipe suggested that you could do the chard up to two days in advance, which I think is a nice idea to spread out the work (and the multiple dishes wash!). Based on Tony’s request, this dish will be making reappearance a little later in the summer when tomatoes will be even more plentiful so stay tuned for updates.

As we mentioned when we posted last week’s menu, Tony came back from Amsterdam a little obsessed with tarragon. In addition to making tarragon mayonnaise to go on a roast beef sandwich and tarragon mustard to go on a ham sandwich, Tony also decided to make Tarragon Chicken with Spring Greens. Here’s how it went.

There was nothing about this dish that was very complicated, but it did take about 90 minutes to make from start to finish. This was partly because I almost forgot to make the rice that goes with it (more on that later) and was working at a lower temperature than the recipe calls for, but mostly because chopping the greens, cooking them, and then browning and cooking the chicken takes a bit of time. This was fine for a Sunday night, but would be harder on, say, a Wednesday.

The first step was to do all the slicing and chopping. I sliced about five ounces of baby arugula and one head of romaine lettuce into ribbons. I only used half the leek (it was pretty enormous), which I cut into very thin crosswise slices. I also chopped up one bunch of watercress (after removing most of the stems) and three tablespoons of tarragon.

I then started on the chicken. I melted the butter and oil in a Dutch oven over medium-high heat and cooked the chicken skin side up for about 15 minutes. (This was about twice as long as the recipe called for, but “High” on our oven – which is the setting the recipe recommends – is pretty damn high; I was willing the invest the extra time to make sure the chicken didn’t burn.) Once it was browned on the bottom, I transferred the chicken to a platter and poured off all but about one tablespoon of the butter/oil/chicken fat that was left in the pan.

I cooked all the greens – arugula, romaine, watercress, and leek – with the tarragon and caraway seeds for about two minutes, until everything had started to wilt. I added the wine and cooked everything until the liquid was reduced by half. This took closer to 10 minutes that the 5 mentioned in the recipe, but again, I was working on lower heat. I then stirred in the broth and crème fraîche, placed the chicken skin side up on top of the greens (the recipe says to “nestle” the chicken in the greens, but I didn’t have quite enough space to do that), and put everything into a 425 degree oven.

The chicken had only about 10 minutes of cooking time left when Kim asked me a very logical question: “What are you serving the chicken with?” It was at this point that I realized I had forgotten to make the rice. I looked at the instructions on a bag of basmati rice we had in the panty and figured it would take about 25 minutes to cook the rice and another 10 to let it steam in the pot before serving. I started the rice and turned the oven down to about 300 degrees; I figured it could finish cooking at this temperature for 25 minutes and would come out fine. The nice thing was that the chicken was also supposed to brown under the broiler as a final step for 10 minutes, exactly how long the rice was supposed to steam. I managed to get everything cooked correctly and finished at the same time.

Everything was cooked perfectly: the chicken was juicy and tender with nice, crisp skin; the greens were soft without being mushy; and the rice was light and fluffy. The flavors came together very well too, with the greens balancing out the tarragon and the crème fraîche giving the sauce a nice body. I would have liked a bit more tarragon (I will use four tablespoons the next time I make this) and a slightly thicker sauce (I will reduce the sauce much more the next time), but dinner was great. The best part was taking the leftovers for lunch on Thursday, which was a nice change of pace from the sandwiches I had on Tuesday and Wednesday!

This Week’s Menu: Two at the Table Menu Week of May 31 2015

One of our New Year’s resolutions this year was to listen to more live music. We haven’t done a great job on it, but plan to make up for that this week, as we will be seeing Mumford & Sons on Wednesday and attending the Governor’s Ball music festival on Friday, Saturday, and Sunday. We won’t be making many dinners, but we do have some great dishes planned for this week. We’re also looking forward to the food at Governor’s Ball, especially Mighty Quinn’s BBQ, Mayhem & Stout, Asia Dog, and Cafe Habana for lunch/dinner and Cool Haus and Van Leeuwen for ice cream.

First up for this week is a Sunday dinner of Tomato, Chard, and Gruyère Casserole, or panade, an ambitious dish ideally suited for a Sunday. Kim is going to tackle this one, though Tony had already done his part by finding space in the fridge for 5 1/2 pounds of swiss chard. This dish makes a lot, which will come in handy, as we have to attend the annual shareholders’ meeting for our building on Tuesday and won’t really have time to cook afterwards.

We’ll make fish on Monday night, specifically, Greek Salad with Oregano-Roasted Salmon, a dish that uses plenty of fresh oregano, which, if you haven’t used it before, it worth buying for how great it smells alone. The dish is pretty quick to make, so perfect for a weeknight.

We ended up with a lot of left over leek last week when we made Food & Wine’s Tarragon Chicken with Spring Greens. (Not leeks, but leek; the one we used was enormous – about two to three times the size of what we used to consider a “big” leek.)  Tony wanted to make something simple that also would use up the leek and settled on Eggs with Leeks and Mushrooms. The recipe makes 4 to 6 servings, so we’ll probably end of having the leftover for breakfast the next day.

Weekly Menu: Two at the Table Menu Week of May 24, 2015

We had an awesome trip to Amsterdam and enjoyed lots of great dinners and lunches. While we enjoyed having other people cook for us, we’re excited to get back to cooking for ourselves. The main theme for this week is cleaning out the freezer and using up the things we’ve frozen over the past couple of months, especially sauces. We thought that would be a good way to ease back into things.

We have tickets to the Yankee game on Sunday night, so no cooking for us. Since Monday is a holiday, we decided to make something new, using one of the ingredients we enjoyed so much in Amsterdam: tarragon.

Tony had two dishes on our trip that featured tarragon in a sauce or dressing. The first was a tarragon butter sauce that accompanied a steak at Brasserie van Baerle and the second was a tarragon vinaigrette used to dress a simple ham sandwich at a bar not far from the Albert Cuyp Market. It never occurred to us to pair tarragon with steak or ham, which is part of why these dishes had such an impact on Tony. He’s going to try to recreate them this week in the form of a roast beef sandwich with tarragon mayo and a ham and cheese sandwich with tarragon mustard. But before then, we’re going to make Food & Wine’s Tarragon Chicken with Spring Greens. We’ve never made anything that featured tarragon so prominently before, so we ‘re very anxious to see what Michael at Wines by the Flask comes up with as a wine pairing.

We have a simple dinner planned for Tuesday night: Seared Tuna with Cilantro-Chili Vinaigrette and Grilled Zucchini. We had the vinaigrette  in the freezer from when we cooked Food & Wine’s Grilled Swordfish with Cilantro-Chili Vinaigrette. We enjoyed this dish when we first made it, as you can read about in this blog post, but since tuna was rated pretty highly on Fresh Direct and on sale to boot, we decided to change things up. We both like our tuna very rare, so the only challenge here will be making sure we sear it very well without over cooking it.

We had some leftover ground beef and ground lamb in the freezer, plus some leftover chimichurri, so we’re having a dish of our own creation on Wednesday: Lamb and Beef Burgers with Chimichurri. We’ll make one burger from each type of meat and share them so we can both try each combination. We’ll have the burgers with a simple salad.

We have another simple dish for Thursday: Cavatappi with Kale Pesto, using the leftover pesto from when we made Rigatoni with Lemony Kale-and-Pecorno Pesto. This will also help us use up the dried pasta from when we made Grown up Mac and Cheese.

Last but not least for this week is Closet Cooking’s Duck Tacos with Cherry Chipotle Salsa and Goat Cheese. We had most of what we need to make it leftover from the last time—namely, the duck and the salsa–in the freezer, but we are mixing things up by using some aged goat cheese that we purchased in Amsterdam.

We’ll have dinner out on Saturday, which should wrap us what looks to be a tasty and easy slate of meals for this week!

It was a great week for Two at the Table last week, as we made everything we had planned and every dish came out perfectly.  Each one was very easy, most were very fast, and all were delicious.

There’s no menu for this week, or next week for that matter, but for a very good reason. If you haven’t guessed based on the photo above, Two at the Table is taking a trip to Amsterdam! We’re very excited–Kim has never been and Tony has been a couple of times, but can’t wait to go back–and we have a lot of fun things planned. We’re going to visit several museums, including the Rijksmuseum and Rembrandt House Museum for two late Rembrandt exhibits as well as the Foam photography museum; take a day trip to The Hague (more museums, and what looks to be a fun lunch at le Bistrot de la Place); spend plenty of time wandering around; and have lots of great meals. Here’s a sample of the restaurants we plan to visit in Amsterdam:

Restaurant Blauw—An Indonesian restaurant we found based on the suggestion of our friends Marie and Jeff, who lived in Amsterdam for several years. They recommended that we indulge in rijstaffel, or “rice table”, which consist of several (we’ve read anywhere from 10 to 40!) small dishes accompanies by several kinds of rice. We figured this would be a fun start to our trip!

Marius—This is a lovely little bistro near the main train station. We learned about it from a write up by Rachel Khoo and figured if Rachel liked it, it must be awesome. (Tony is especially excited because Marius shares an owner with Worst, which is located right next door and specializes in charcuterie.)

D’Vijff vlieghen—While the name (“The Five Flies”) may not sound very appealing, the menu certainly does, as does the restaurant’s rating in the Michelin Guide. As you’ll see if you follow the link above, the restaurant itself is quite beautiful, so we’re excited just to see it!

De Silveren Spiegel—“The Silver Mirror” dates back to the 17th century. As the website states, “…the building is kept in its original state so you can experience the ambiance of this time period.” It will be interesting to have dinner in a restaurants that was founded more than 150 years before the Declaration or Independence was written. Oh, and the menu looks great too!

De Kas—This restaurant was recommended to us by Kim’s creative agency, Mustache, which created “The Original Cool” campaign with The Netherlands Board of Tourism and KLM Royal Dutch Airlines. (You should watch the video – it’s pretty awesome!) We managed to get two seats at the Chef’s table, so we will get an inside view of how this farm-to-table restaurant really works! (The restaurant is featured in the video, with a voice-over that says: “You call it organic and artisanal–we just call it food.”)

We don’t plan on making many–if any–dinners this week or next. We’re either going to scrounge up something from the fridge (Tony is eyeing some bacon in the freezer for BLTs on Monday) or order in. However, we are going to take the blog in a slightly different direction for the next two weeks and will write about our travels as much as we can. We hope you enjoy it!

This Week’s Menu: Two at the Table Menu Week of April 26 2015

Last week marks what might be a first for Two at the Table: we made none of the dinners we had planned. Not a one. We’re not happy about this, but our schedules got a little crazy during the week and by the time we got home on Tuesday, Wednesday, and Thursday nights, it was late enough, and we were tired enough, to justify ordering in. The Grilled Shrimp with Salad (our own creation), the Roasted Spring Vegetables and Greens with Goat Cheese Toasts, and the Roasted Chicken with Lemon Dill Yogurt Sauce (another of our own creations) with Martha Stewart’s Roasted Asparagus with Lemon and Dill will all have to wait for another day. (Sunday is going to be “another day” for the chicken and asparagus, as you’ll see below.) To be fair though, things were a bit our of our control Saturday night: we had made the pistachio rub only to discover that the lamb was past its prime (no pun intended). This did not stop us from enjoying the bottle of 2008 Coto De Imaz Rioja that Michael at Wines by the Flask suggested for us with dinner that we ordered in.

For this week’s menu, then, since our schedules have not gotten any easier, we decided to try to keep things simple during the weekdays, but to be a bit more adventurous during the weekend.

As mentioned above, on Sunday night, we’ll make a dish of our own invention, Roasted Chicken with Lemon Dill Yogurt Sauce and serve it with Martha Stewart’s Roasted Asparagus with Lemon and Dill. There’s something satisfying about a chicken dinner on Sunday night, so we’re going to stick with them as long as the weather is cool enough to keep the oven on for an hour or so.

With our schedules being what they are, and us preparing to leave for a vacation to Amsterdam next week, including scrambling to get all our planning and shopping done, we’re going to have to find dishes that require minimal prep time and either very little time to cook or enough time in the oven to free us up to do other things.

On Monday, we’ll use up the shrimp we bought last week and make something of our own creation – Sautéed Shrimp with Cherry Tomatoes and Basil over Cous Cous. It should be quick and simple, which is the theme for the week.

On Tuesday and Wednesday, we’re going to make two sheet pan dinners suggested by The Kitchn. Tuesdays night’s dinner will be Lemon-Herb Fish Fillets on Crispy Potato Rafts. This dish features minimal prep – slicing potatoes, tossing them with olive oil, garlic, salt and pepper – and about 45 minute of total cooking time, so we’ll be able to get other things done.

Wednesday night’s dinner, also from The Kitchn, will be even simpler: Broiled Steak with Asparagus and Feta Cream Sauce. For this dish, not only is the prep minimal, but everything cooks at once and very quickly. The recipe says to place the asparagus in a foil-lined sheet pan, lay a wire rack on top of the asparagus, place the steak on the rack, and put everything under the broiler for about 10 minutes. In the time the steak is cooking you can make the feta cream sauce.

We’ll order in Thursday night (just because we want to) and go out to dinner Friday night (because we really haven’t in a while), which brings us to Saturday night. We’ll be making Rachel Khoo’s Lemon Lavender Chicken, one of our favorite recipes from Rachel. The motivation here is that we’ve always made this dish with Herbs de Provence, which contains lavender, but Kim was able to find lavender recently and immediately thought of making this chicken again. We’ll make sure we have lots of crusty French bread on hand to sop up all the savory-sweet-lavendery juices that this dish makes.

This week’s menu: Two at the Table Menu Week of April 26 2015

We have lots of fun plans this week, so not a lot of dinners at home. Plus, in the interests of using up some ingredients we have in the fridge, we have designed a few of our own dishes. That said, we still have three new recipes to share with you: two main dishes and one side.

On Sunday night, we’re going to the Yankees – Mets game at Yankee Stadium with our friends Tom and Sharon. The Yankees won the game on Friday and the Mets won the game on Saturday, so tonight will be the rubber match. Both teams are off to a surprisingly good start (the aged and infirm Yankees are doing better than anyone expected while the young, untested Mets have the best record in baseball), so it should be a good game. We’re not sure what will be on the menu for us for dinner tonight, but odds are it will be a Lobel’s  steak sandwich.

On Monday, Kim is having dinner with her friend Julie and Tony will be at his parents’ house again as he continues to help them plan their 50th anniversary party.

On Tuesday night, we’re having a very simple dinner of our own creation: Grilled Shrimp with Salad. We have lots of fun salad ingredients in the fridge, like radishes and scallions, plus both parsley and cilantro, so we decided to just buy some salad mix and wing it. The warm weather has started to arrive, so the grill plan will make its first official appearance of the season.

Wednesday night will see us making Real Simple’s Roasted Spring Vegetables and Greens with Goat Cheese Toasts. This is a quick, easy recipe that caught Kim’s attention, so we decided to give it a try. We’re going to pair this up with a 2013 Domaine de la Pinardiere Muscadet that Michael at Wines by the Flask suggested for us.

We have plenty of dill left over from when we made Rachel Khoo’s Eggs in Pots last week, so we decided to use it up. We’ll be using it in a dish of our own invention, Roasted Chicken with Lemon Dill Yogurt Sauce and serving it with Martha Stewart’s Roasted Asparagus with Lemon and Dill.

On Friday night, we’re going to hear James Ellroy speak at the 92nd Street YMCA on the Upper East Side, so we’ll have dinner afterwards somewhere nearby.

On Saturday, we decided to do something extravagant and are making Food + Wine’s Pistachio Crusted Rack of Lamb.  We’ve made this before and it’s surprisingly easy, despite sounding a little intimidating the first time we made it. The recipe says to wrap the lamb in pancetta, but we’ve always skipped this step, partly because it’s easier to leave the pancetta out, but mostly because we’re afraid it’s going to overpower the lamb. We haven’t quite decided on a  side, but we will probably go with a simple green salad. We’ll have this with another wine Michael picked out for us: a 2008 Coto De Imaz Rioja.

This week’s menu: Two at the Table Menu Week of April 19 2015

We’re a little later than usual with the menu this week, but we’ve planned several dinners worth waiting for, we think!

On Sunday, we finally made Ina Garten’s Roasted Shrimp with Feta. This dish has been on the weekly menu for a while now, but we just haven’t had time to make it. We had our friend Lynee over for dinner, which was all the push we needed. We paired this up with a delicious 2012 Marchione Langhe Arneis from Italy. (Spoiler alert: the shrimp was fantastic – using the anise flavored Pernod made a big difference – and the wine was a perfect pairing.)

One of the dishes we thought about making during Lent was the The Homesick Texan’s Tortilla-Crusted Tilapia. Unfortunately, one of the other things we gave up for Lent besides meats, sweets, and quacks was snacks, as in salty snacks like potato chips and tortilla chips. With Lent over, we’re free to make this dish. (Kim is working on it as I type!) This will be the first Homesick Texan seafood dish we try, so we’re excited about that. Along side the tilapia, we’ll have Ina Garten’s Grapefruit and Avocado Salad. We think Shiner’s Ruby Redbird beer will be a perfect pairing for the fish and the avocado/grapefruit salad.

On Tuesday, we’ll make pasta, specifically skinnytaste’s Orecchiette with Sausage, Baby Kale and Bell Pepper. Michael at Wines by the Flask suggested that we pair the pasta with was a 2012 Sottimano Barbera D’Alba. We’re excited to try this dish, alone and with the wine. The fact that we’ll have leftovers for lunch just makes things better.

On Wednesday, Kim has a meeting at the Junior League. Tony was originally going to have (leftover) New York Times’ Roasted Chicken Provencal, which we made Saturday night and thoroughly enjoyed. Instead, he’s going to visit his mom and dad to help them work on the guest list for their 50th wedding anniversary party, which will be in October. He’ll have dinner with them, which means pasta two nights in a row. Having basically had pasta six nights a week from the time he could eat solid food to the day he left for college, Tony is completely unfazed by this…

Thursday night will feature Rachel Khoo’s Eggs in Pots. The last time Kim made this dish, she was not entirely happy with how it turned out, so this is a chance at redemption. We’ll have the eggs with a 2014 Familia Mayol Garnacha Blanca from Argentina. Grenache is usually a red wine, so we’re excited to give the white variety a try.

Friday and Saturday will feature some fun activities – dinner out on Friday to celebrate our friend Joy (that’s Dr. Joy to you!) receiving her PhD and a night at the opera on Saturday – so no cooking to close out the week.

This Week’s Menu: Two at the Table Menu Week of April 13 2015

Last week was busier than we anticipated, so we only ended up making one of the three dishes we had planned. As a result, we’re rolling a few recipes forward to this week.

The first few days of the week will be pretty busy, so we won’t be cooking. On Sunday night, we’re going to the Yankee-Red Sox game with our friends Krista and Lynee, so we’ll have ballpark food for dinner. This will be the first game of the year in our season seats, so we’re very excited about that. Kim has dinner plans with friends on both Monday and Tuesday. Tony plans to have dinner with his mom and dad on those nights, partly so he can enjoy his mom’s cooking, but mostly so that he can help them plan a party for their 50th wedding anniversary, which is coming up in October.

On Wednesday, we’ll make one of the recipes that we couldn’t get to last week: Real Simple’s Mustardy Kale Salad With Roasted Sweet Potato and Apple. This is a new recipe for us, so we’re excited to give it a go. We still have the bottle of Wines by the Flask recommended white burgundy (2013 Domain Daniel Pollier Macon-Fuisee) in the fridge, so we’ll open that on Wednesday night.

On Thursday  we’ll make Ina Garten’s Roasted Shrimp with Feta. We’ve made this dish before, but we’ve always left out the Pernod, an anise-flavored liquor from France. We bought a bottle recently, so we’ll be able to experience this dish in its full glory.

On Friday night, we’ll make the other dish we didn’t get to last week; The New York Times’s Roasted Chicken Provencal.  This one is definitely a Friday night dish, as it has to cook for about an hour. We are determined to give it a try this week. As we originally planned, we’ll serve this with a simple green salad with a mustard vinaigrette, lots of crusty French bread, and a 2012 Cuvee Marie Juracon Sec.

Fear not for the fate of the Hip Foodie Mom’s Mushroom, Onion and Thyme Galette, which Tony was planning to make on Thursday night! We’re going to make this for lunch today, Sunday, so that we can have leftovers to take for lunch later this week.