Okay, so I know I’ve been posting a lot of photos of food lately, but i really can’t help it. My husband has been on a serious gourmet cooking spree. As some of you know this past Sunday was our 1st anniversary. My husband clearly knows how much i love brunch since I woke up to this: hash browns with asiago cheese and roasted red peppers, eggs with aged provolone, basil, onions, chorizo, and sun dried tomatoes.
I know, you’re probably jealous. You should be.
My husband made this dinner for me the other night. He convinces me every day that he’s the gourmet cook in the family. Potatoes with goat cheese and sun dried tomatoes. Chicken with shallots, fig balsamic, garlic and parmesan. YUM!
This past Sunday we had a dinner party at our condo. My husband, the creative genius he is, put this meal together. Ciabatta bread, prosciutto, chorizo, black olives, roasted red peppers, sun-dried tomato tapenade, three different types of olive oil: basil, rosemary, tomato/parmesan/garlic, two balsamic vinegars: regular and fig and three types of cheeses: goat cheese, aged provolone, and parrano. I’ve got to say, there were so many different flavors going on. The meal reminded me of Estadio in DC. Best meal I’ve had in a while.
Sun-dried tomato tapenade recipe:
2 cups boiling water
1 cup sun-dried tomatoes (not packed in oil)
1/2 cup kalamata olives, pitted
several shakes crushed red pepper
2 Tablespoons dried basil
1 clove garlic, chopped
2 teaspoons extra virgin olive oil
salt and pepper to taste
Pour boiling water over tomatoes and cover for about 15 minutes, until soft. Drain, reserving 3/4 cup of the tomato water. Combine tomatoes, water, kalamata olives, crushed red pepper, basil, lemon juice, and garlic in food processor until coarsely chopped. Stir in oil. Season to taste with salt and pepper, if necessary. Sprinkle with toasted pinenuts and green olives. Spread on crostini.
Original Recipe here.