White Bean Salad with Fresh Tuna Confit
I tried out my new Villaware Panini Grill today. I made sandwiches for lunch - tomatoes, pesto, and sharp white cheddar cheese on sourdough bread. They were excellent. I also made some appetizers for Jay and Larry before dinner - just mushrooms, olive oil and salt on sourdough. I think they look really nice. Jay and Larry thought they were good, not fantastic.
- This bean salad is one of our summer staples. It's really good. I've never actually made the tuna confit part of the recipe - I just use albacore that I poach in olive oil, lemon slices, rosemary, salt and pepper.
- I absolutely loved these popovers. They were really easy and come together quickly in the blender. I'd like to try some of the variations - herbs, parmesan, etc. Jay and Larry thought they were okay, but they don't love popovers like I do.
- Cremini Mushroom Toasts (Nancy Silverton's Sandwich Book, Nancy Silverton, p. 17)
- White Bean Salad with Fresh Tuna Confit (Fine Cooking #46, September 2001, p. 69)
- Popovers (Fine Cooking #50, May 2002, p. 44)
- Hearts of romaine with Caesar Dressing (The Best Recipe, p. 42)
Wine: David Coffaro 2002 Pinot Noir (Sonoma County, California). Good everyday Pinot. A bit young and closed, but nice.
I bet the panini are AWESOME! Man, you cook for some tough critics. You need to cook for ME!
How "eggy" are the popovers? I've had "eggy" and "not so eggy". I prefer the latter.
They were medium-eggy. It's just a matter of turning off the oven and leaving them in there to dry out a bit. I don't like them eggy either.
I'll cook for you!
No, no, not "wet/dry" eggy, but how eggy tasting?
Medium-eggy. I don't know how eggy is too eggy for you, but I'll bet teh addition of cheese would take away any eggy flavor.
heh. Everything is better with cheese!