Tag: okra

dinner, April 9, 2009

  • roasted whole small squid, with tentacles, brushed with oil, then covered with crumbled dried chilies and dried oregano, briefly baked in an enameled, 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