Piquillos with brandade

Eastside Road, September 9, 2010 —

I AM AS LUCKY a guy as I know for more reasons than I can imagine. At the head of the list, my wife; among her many qualities, those of an excellent cook. The other day she saw some handsome piquillo peppers at the Farmers Market in Healdsburg, and she remembered this recipe. She's not only a good cook; she's a thoughtful and resourceful provider. There was some salt cod in the icebox; we always have garlic and potatoes on hand; there's no shortage of olive oil. Piece of cake.

With the stuffed peppers, as you see, garlic-rubbed oil-drizzled toast and broad beans. Afterward, the green salad. Forever, my heartfelt thanks, for this and so much else.

Nero d'Avola