IF no one entices me further, I'm going with Bill's dinner from last night!! I played with a compound butter yesterday that will go with the Portobellas/Pasta much better than it did with the clam chowder (but, wasn't too bad there either ) -
Tomato butter
These are approx. quantities, still playing with it -
4 oz. butter - room temp.
2 T. tomato paste
2 T. chopped fresh basil
2 T. toasted pine nuts, chopped
1 T. fried capers, chopped (I have the BIG ones)
1 large clove garlic, minced.
Mix all together, roll in a log with plastic wrap.
I smeared on some sourdough and stuck under the broiler for a minute - my, it was yummy!!
What are you guys up to?
Tomato butter
These are approx. quantities, still playing with it -
4 oz. butter - room temp.
2 T. tomato paste
2 T. chopped fresh basil
2 T. toasted pine nuts, chopped
1 T. fried capers, chopped (I have the BIG ones)
1 large clove garlic, minced.
Mix all together, roll in a log with plastic wrap.
I smeared on some sourdough and stuck under the broiler for a minute - my, it was yummy!!
What are you guys up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com