SyrinxxMinxx is a long time friend from La Domaine, and the only person I have bumped into in my time in NYC, twice. One time at a kinky toy store, and once at what is now my favorite Tibetan food place.
We decided it would be fun to go to the park for a picnic and to feed the birds.
I used local, fresh tomatoes from my CSA, homegrown basil, and a garlic bread from a baguette from the new bakery down the street from me. I had been eyeing these baguettes every time I got coffee at the bakery, and would try to come up with excuses as to why I, a gluten free lass for 5 years, would ever have the need to buy one.
The pastries here look so good, that I once bought my friend a strawberry ricotta muffin just to watch her eat it.
I looked longingly at the baguettes for weeks, sometimes going into the store and not even wanting coffee, and coming with the sole purpose of admiring the baguettes.
When I heard that Syrinxx was coming to town, and being quite the masochist, I knew I would make her a beautiful meal in which I could not partake, and only enjoy voyeuristically.
Tomato Bruschetta:
1 pint cherry tomatoes (I like the rainbow kind!)
small handful basil
small splash of white truffle oil (olive oil will do)
smaller splash of balsalmic vinegar
pinch of salt
SMALL pinch of hot pepper flakes
pepper to taste
1. Half the cherry tomatoes and add the diced basil.
2. Mix white truffle oil, vinegar, pinch of salt, hot pepper flakes and pepper in a small bowl, and whisk.
3. Combine the dressing and the tomatoes, and let sit in the fridge.
Garlic Bread:
1 delicious, amazing looking, glutenous baguette
so much garlic (I used 7 or 8 cloves)
Handful of shredded Parm Cheese
half a stick of butter
salt
pepper
hot pepper flakes
1. Preheat the oven to 350°. Half the baguette.
2. Dice the garlic.
3. Melt the butter in a small pot. Do not let the butter boil, it should be at the point of just finishing melting. Take off the heat and add in the garlic and seasonings.
4. Brush the butter mixture over the inside of the baguette. Put pieces of the baguette back together, wrap in tinfoil and put in the oven for 15 minutes. Turn oven off.
5. When done, sprinkle Parmesan cheese inside of your garlic bread, rewrap and stick in the cooling oven. (this is a particularly masochistic move on my part, as I am both gluten free and lactose intolerant)
Serve while warm.
Syrinxx liked the snack, and so did the ducks.
