Wednesday, August 05, 2009

Tuesday: Baguette with summer vegetables; boiled beef with arugula

Cuisine de Kuhlschrank indeed: 

"Tessiner toast": cook some minced garlic in olive oil with a diced onion. Add zucchini and cook until the zucchini starts to soften. Add diced tomato and cook another couple minutes. Add chopped basil and cook another minute or so. Set aside. 
Cut a piece of oldish (but not hard) baguette in half lengthwise. Toast briefly in the broiler. Drizzle with olive oil and salt. Top with vegetables (and liquid). Top with diced mozarella and a grind of black pepper. Throw back under the broiler until the cheese looks good.

Beef with arugula (idea from Hazan). Boil a piece of beef in broth (bouillon, bones, garlic, onion, bay leaf, celery, clove) until tender. Let cool in broth, thinly slice. Serve with lemon wedges, arugula dressed with olive oil, and grated carrot.

Very, very nice eating.

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