Gougeres with Arugula, Bacon, and Pickled Onions
Gougere is just a fancy word for cheese puff. Unfortunately, the Cheetos brand destroyed that word for us Americans, so we revert to that fancy word that nobody can say or understand. A gougere is a savory pastry made with Gruyere cheese that is traditionally stuffed and served as an appetizer for a cocktail party. They are supposed to be light and airy. Crispy on the outside and almost hollow on the inside. Mine were nothing of the sort. Actually, they were more just like little biscuits with cheese oozing out of them. Who cares. They tasted amazing, and they were gobbled up as fast as they were put out on the tray. I do need to work on my pate a choux skills though.
Summer Chicken Salad in Lettuce Cups
Remember how I was complaining that it was TOO cold? Now, it is too HOT! Seattle needs to make up it’s mind.
I decided to make this recipe because one, it required no heating of a stove or oven. B., I have no air conditioning or refer back to reason number one. Three, I didn’t have to cook, just chop. And lastly, It is a light summer dish that doesn’t weigh you down.
Erik, Cashew, and I just returned from a two-day backpacking trip to the coast with our friends Rob and Dane. After eating powdered eggs, Lipton Noodles, and my specialty trail mix, we were ready for something healthy, and refreshing.
I first made my version of these lettuce wraps for a bridal luncheon for my Sister-in - law, Annalise. They are always delicious, and even better the next day. Erik and I eat about 2 or 3 lettuce cups per person. If there are any leftovers, you can make a Summer Chicken Salad Sandwich out of it!
French Onion Soup with Gruyere Croutons
So, it is not getting warmer in Seattle. Not at all.
I should not be making soup in the middle of June. Is anyone else having a problem with this weather? Luckily this weekend, Erik and I are taking a trip to a winery in Eastern Washington. I looked at the weather there. It’s an average of 90 degrees and no clouds. I am smiling just typing this.
This recipe a homage to Paris. I was there at this time last year with my Mother and Sister for a little girls vacation. The food there was beyond amazing, but I wasn’t brave enough to recreate the gourmet delicacies that I had. I will just leave those tastes until I can visit again. Maybe next time I will go with my hubby.
Turkey Meatloaf with Smashed Red Potatoes
This meatloaf is dedicated to my best friend, Drew. She also happens to be the wife of my husband’s best friend. Are you still with me?
Best friend is actually an understatement. Drew is more like my long lost sibling. Someone who I believe I was destined to be friends with. My children will only know her as Aunt Drewey.
She introduced this meatloaf to me on the wildest Valentine’s Day I have ever had. 2008. We drank too much wine. We shaped our meatloaf into a heart.
Drew, as promised, here is your meatloaf.
Cumin-Scented Ratatouille with Halibut Filets
Ratatouille comes from the word touiller which means “to toss” in French. That is just what this dish is: tossed vegetables. I have never made ratatouille, but after making it, I realized I have had it multiple times. My foodie friend Michael recently made a spanish version of this dish for his wife’s birthday. I was inspired, so I decided to make my own version, roughly based on his recipe.
Ratatouille was originally a poor farmer’s dish. The farmers would use the fresh summer vegetables they had from their crop, and create a meal based on those ingredients. However, culinarily speaking,“poor man’s food” is very trendy and chic right now. On a recent trip to New York City, I ate at a restaurant called Diner that my friend Alexis works at. They have a menu of all seasonal and sustainably-farmed food. The experience was outstanding, because everything was in the peak of its freshness.
This dish would obviously be the best in the summer when all of these ingredients are at their peak. Luckily, Whole Foods makes all food season-free!
Pork Chops with Baby Beets and Cipollinis
I recently got a new cook book. The author is an Australian Chef named Donna Hay. Her recipes totally suit my cooking style because they are easy to create, yet elegant in presentation and flavor. I have had a wonderful time reading through her book, and learning the basics of her recipes.
