Monday, February 9, 2015

Sometimes, the news is good - Pan de Provence con Queso

Sometimes the news is good ... for a change, and I would like to share with you:

This baby is having a baby!

Iris and Jason are expecting a baby!  Which means Mark and Sandy are going to be grandparents again, and Jason's lovely mother Carrie is going to be a grandmother for the first time.  Heartfelt happiness to everyone in the Fendrick and Joyce families.

Congratulations to Starr on the occasion of her engagement to her young man.  He proposed while they are riding a Ferris wheel!  The ring is pink and gorgeous.  May you both enjoy a long, happy, healthy life together!

I tried Vietnamese food tonight.  Not bad at all. And the company was wonderful.  Thank you Tony and Carmen for joining us for dinner.

Yeah, I'm being silly in naming this recipe, since it has nothing to do with Spain or Spanish food, but all that good news left me feeling a trifle tipsy.  Drunk on happy news.

Pan de Provence con Queso

1 slender baguette, about 8.5 oz.
1 stick butter
4 tablespoons extra virgin olive oil
2 cloves garlic, chopped fine
1-2 teaspoons capers, chopped fine
kosher salt
black pepper
herbes de Provence
granulated garlic
1 tablespoon chopped fresh basil
2 tablespoons chopped oil-packed sun-dried tomatoes
Pecorino-Romano cheese, grated
8 slices unsmoked Provolone cheese

Embrace the caper

Preheat oven to 350 degrees.

Cut the baguette into half-inch slices and lay them flat in an aluminum baking dish.

In a small saucepan melt the butter over medium low heat.  Add the olive oil, the garlic, the capers, and salt, pepper, herbes de Provence and granulated garlic to taste.  Cook over low until the garlic softens, but don't let it brown.  Remove from the heat, then stir in the basil and sun-dried tomatoes.

Distribute the solids evenly over the bread, then spoon over the oil and butter mixture.  Sprinkle on some of the Pecorino-Romano.  Finally, lay the sliced Provolone over the bread.

Bake for 15 minute until cheese melts and starts to brown.  With a small, sharp knife, cut the melted cheese between the bread slices so they separate easily.

I am already addicted.

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