Year end was a busy time for cooking. Learned how to make pure levain bread — no added yeast. Made one version with whole grains, plus olives and walnuts.
Puréed San Franciscano beans, topped with sautéed greens with salt and garlic — yummy.
I really love beans, especially in the winter. This was a mushroom-bean soup that was very satisfying. Hearty sustenance for wintry weather.
Several glugs of Puglia olive oil are essential to every meal.
How about grilled homemade levain with a red pepper-bean purée and some chopped red onion?
Sometimes I go back to cookbooks I haven’t examined in decades. One of those was Cirò and Sal’s Cookbook from 1987. This was from an acclaimed chef of a famous Italian restaurant in Provincetown on Cape Cod.
I had some small calamari to play with, so I made this dish, but without the cream (unnecessary in my view). It was perfect!
Another day I had some leftover pasta that Barbara had made. It had butternut squash and a good bit of cheese in it. I chose to add some contrast to the rich flavors, using radicchio di Treviso and some almond milk, then roasting it in a very hot oven. Crispy and good. Barbara decided to add a French chocolate cake to the menu that night. That was pretty special, too.
Of course, we must remember to stay in tip-top physical condition. This tea towel says it very well. Thank you, Lynn and Dave.