Urban Hike and Sofritto

July started with a bang! A 6.5 mile urban hike from our house, across the Golden Gate Bridge, and to Covallo Point (http://www.cavallopoint.com/) for cocktails and lunch. The fog had settled into the bay by the time we crossed the bridge but we still enjoyed 80 degrees and sunshine! Covallo Point was quiet and lovely. JB ordered the burger that came with their take on Onion Dip and homemade potato chips. I had the vichyssoie soup and a salad of greens, pickled strawberries, and goat cheese. After lunch we walked 2 more miles to the lovely town of Sausalito for bubbles at one of your favorite places, Poggios (http://www.poggiotrattoria.com/) where the Travel Channel was filing a special on the restaurant and hotel.

JB usually comes up with a fabulous menu or recipe at the most random times for dinner and during our walk he came up with Californian Sofritto. A delicious blend of white beans, fresh tomatoes, garlic, and more!

Californian Sofritto


1 can of white beans, rinsed and drained

1 cup of cherry tomatoes, halved

1 white onion, diced

1 red pepper, diced

2 cups of vegetable stock

3 cloves of garlic, diced then put in a small bowl and coated with olive oil

2 cloves of garlic, set aside

1/4 cup of Italian parsley finely chopped

1/2 cup of grated pecorino romano

Whole Wheat Baguette

1 can of organic tomato paste

1. In a large saute pan add onion and red pepper with a dash of olive oil and saute. As they cook ladle in the vegetable stock. Once peppers and onion are fork tender, add white beans and cherry tomatoes. Then fold together and then ladle in a little more stock.

2. Slice Whole Wheat Baguette in 1/4 inch slices. Take cloves of garlic and rub onto the bread slices. Top bread with grated cheese and put in oven for about 6 minutes until cheese is melted and edges of break are golden brown.

3. Add 1-2 tablespoon on tomato paste to veggie (sofritto) mix to thicken. Add ladles of stock to keep sauce from being to thick. It shouldn’t be soup like, it should be sauce like. Sprinkle half the cheese and half the parsley into the vegetables. Turn off heat. Cheese will thicken the sauce.

4. Place 2 pieces of bread on the plate and top with the California Sofritto. Sprinkle with cheese and parsley and serve.

Good Times, Good Friends, Good Food,

Tricia and JB


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