Fridge Cleaning Deliciousness

Things got off to a relatively slow start on Friday. As I recall, it was a 2-coffee pot morning. Then there was some reading and laundry. After lunch (which was a green salad, a confit tomato buffala mozzarella salad and bread), I cleaned and sliced ALL the shallots and two whole cloves of garlic and roasted them in olive oil with a bay leaf at a low temperature for 90 minutes. Thenwe rode our bikes (over the fields via St. Marcellin and Vaison) to Villedieu for a pastis (two in fact) and then home for dinner. Not much to say about this route – it is so familiar by now.

Dinner, if I may say, was delicious. I pureed the roasted garlic, and added it to about 3-4 cups of vegetable stock (with generous salt and pepper) and then reduced it, and added about ¾ cup of red wine ( the very bon marche bottle Glenn had purchased), and continued with the reducing, whilst adding the roasted shallots. Rosanna toasted some sourdough and put it in the bowls. We topped it with the shallot and reduced stock mixture, sprinkled grated gruyere on top, and browned under the broiler. Very very successful. Especially when consumed with a bottle of the Chateau d’Hugues sylviane.