I was working on differentiating from previous food bits for Backyard Wine Tasting, so these dishes vary greatly from former times (which I haven't yet shown you). Our neighbour has been regularly dropping in to join us and this time brought over some of his barbecue, salmon and ribeye (sorry no photos)
This was made with the Bamix (C) chopping blade: half dozen garlic scapes, handful cilantro, ~12 oz sour cream, 4 oz fresh goat cheese, salt and couple tablespoons lemon juice.
Using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next was an olive tapenade made with garlic clove, variety of olives, handful cilantro, generous tablespoon of Kozlik's Sweet & Smokey mustard, zest of large lemon, a tablespoon or so of lemon juice, several drizzles of fine olive oil, pinch salt.
Also using Eric Ripert's VEGETABLE SIMPLE as inspiration, the next is hummus made with Rancho Gordo black chickpeas (Desi Chana), tahini, lemon, good olive oil, garlic and paprika.
Served with all the crackers remaining in the house!
And 5 bottles of wine! 🤣
