We like to make things that sound fancy, such as galettes. Doesn’t that sound fancy? Galette. Perhaps we should have thrown in épinards et champignons, too. Then we really would have felt as if we were living the life of Reilly, sounding as though we spent hours slaving away in the kitchen for our dinner. Instead, these are quite easy, as you’ll see.
We we looking through The Way to Cook, by Julia Child, just the other day, hoping to find an interesting way to cook up a few potatoes, when we stumbled upon a picture of stuffed pattypan squash. Naturally, since the book was published in the early 1990s, it doesn’t have the slick, glossy food-styled shots that you see in today’s cookbooks (You do know that much of that stuff isn’t even food, right? The stuff is just props. And, in the spirit of full disclosure, everything we photograph is part of our meals. No props, no styling.), so it didn’t really stand out as anything very interesting.
Even though it’s hitting over a hundred degrees every day, you can be sure that we’re still churning out things in the kitchen. But, sometimes, we have to cool down with some ice cream for dessert. This was nothing other than Angel Food Cupcakes, sliced strawberries, and a scoop of Strawberry Balsamic Ice Cream. Delicious.
When we made the Chèvre and Sage Gnocchi the other night, we casually mentioned that you can use any remaining dough to make gougères, and referred you to a earlier post. We thought that, since we’d just made up a small batch the other night, we’d actually show you how.
The fourth of July is closing in on us here in the US, so we thought we’d get out a quick post for nearly everyone’s favorite Fourth of July treat: ice cream. Now, we’ve posted ice cream several times before, but never strawberry. And, we’re not talking about that stuff with the fake strawberry flavor you get in a store. We’re talking real strawberry ice cream. With real strawberries.
It’s not really a goose, but, to our minds, it looked like one, sitting there in the squash bin as we went down the pickup line. Naturally, we picked it right up to bring home, figuring that we could work it into our post somehow. We also worked it into the batch of Pasta Primavera we had for dinner last night, so that goose was cooked (sorry, but we couldn’t resist).
This week’s selection included:
- Watermelon (1)
- Cantaloupe (1)
- Summer squash (5)
- Peaches (3)
- Tomatoes (3)
- Cucumbers (6)
- Grapefruit (3)
We get a nice, mild, fresh goat cheese (chèvre) every other week from Black Mesa Ranch. It’s shipped directly from the ranch and we pick it up along with our CSA produce, making it easy to source some of our dairy products locally. The downside is that we often don’t know in advance what we’ll be making with the goat cheese. In that case, the cheese log goes into the freezer until we can figure out something. As we did with today’s post.