Tumbet

Our friends Jose-Luis and Gloria, whom many of you met at River House, were married on Saturday night. They were gorgeous in their wedding togs, fun and funny and sweet. Close to a hundred guests, wine and beer and lots of fancy hors d'oeuvres followed by a full dinner and, in typical Spanish fashion, dancing until 3:00 AM - or so we were told! Wimps that we are. 

Those who know them fully understand their choosing Disney World for the honeymoon!

We will settle happily for Mallorca's brilliant weather and cuisine: Tumbet*, the Mallorcan bread, chorizo, lomo, sobrasada (the incredible spreadable sausage), meat pies, vegetable paella, snails cooked with . . . 

Tumbet* 

Heat an inch or two of olive oil in a wide pan. Cook four or five cloves of garlic gently, without browning, to flavor the oil. Remove with a slotted spoon and reserve. Next three or four potatoes sliced about 3/8 inch thick until just cooked through. Remove from the oil, drain and spread in a casserole. Sprinkle with salt. Next sliced zucchini, same treatment but shorter, then eggplant. Peppers - red, green, yellow - also boiled in oil and interspersed between the layers wouldn't hurt but are not necessary.

Cool the oil carefully and save for other cooking adventures.

Top the casserole with a fresh tomato sauce (chopped onion sauteed in olive oil, the reserved garlic, also chopped, peeled and diced tomatoes, salt and pepper, herbs if you wish). Bake at 325 or 350 degrees until heated through, 20 to 25 minutes. Serve hot or at room temperature with anything or nothing. 

Except vino, of course.