It's Crazy Town around here with me leaving for the conference on Wednesday. It's been so challenging to get out of my own head, away from thoughts about next week, and just be in the moment with my family before I leave. Luckily, I'm distracted by the joy that my best friends in the world - nay, members of my family - are moving to NYC in a month. The male half of that pair, Brian, was here last week and through this weekend, looking for apartments and getting a feel for the lay of the land. I haven't thought about my damn conference at all for the last two days. That is the magic that is Soul Twin and Brian moving here.
Tonight we sat up on our roof deck for dinner, something we haven't done yet since moving into this apartment three months ago. And I made my first recipe from Patricia Wells' new cookbook, SALAD AS A MEAL: Scrubbed Bread Tartines with Chorizo, Manchego, and Tomatoes*. It was so easy and required hardly any heat to be turned on; in short, it was the ideal summer meal. Here's the lovely dish:
I paired it with a Vinho Verde, which was just lovely. Vinho Verde is bright and slightly effervescent, and it's lower in alcohol than most wines so it's really the perfect wine on a very warm summer night. The guys shared a large bottle of Dogfish Head's Squall IPA. I don't know how it paired for them, though...I'd ask them but I'm back in the apartment typing this and they're back on the roof, smoking cigars. Overall, between apartment shopping with my best friend and dining al fresco, I'm just the happiest, glowingest gal today. And right before a conference, that's no small feat.
SCRUBBED BREAD TARTINES WITH CHORIZO, MANCHEGO, AND TOMATOES
adapted from SALAD AS A MEAL by Patricia Wells
4 thin slices hearty bread, toasted or grilled
4 ripe heirloom tomatoes, cut into thin slices
Fleur de sel
8 oz. Manchego cheese, cut into small cubes
8 oz. thinly sliced or cubed smoked chorizo sausage
24 large Spanish olives or green Picholine olives
Brush bread slices with olive oil and grill on stovetop castiron grill (or you can toast them). Scrub a toasted bread slice with the bottom slice of tomato, until all that is left of the tomato is the skin. Sprinkle with a little fleur de sel. Top with a quarter of the tomato slices. Place the bread slices on a platter. Scatter some of the cheese, sausage, and olives around the bread.
Eat, drink, and thank goodness for chosen family.
* On my menu, I just wrote "Spanish Tartines" because I'm sick to death of these looooooong recipe titles that tell you every single ingredient in the dish. For heaven's sake, it's just gotten ridiculous.