Our Picks

White chocolate whip with aquafaba with crumble topping and fruit - not to much complicated - RecipeGullet .

 

 

More peach treats from Deep Run Roots - this one is the Country Ham-Wrapped and Roasted Peaches p 456. 


Peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted.  They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of sweet & spicy pecans (the recipe calls for Viv's Addiction but I used my own pecans based on these Spicy Sweet Walnuts. 

Very decadent.

I spent two hours waiting in line for a beach sticker yesterday morning.  Ugh.  By the time that torture was complete, there was no parking at any of the beaches.  We ended up giving up and bringing the cars back to the house and walking in to town for lunch.  Boring but we went back to Winslows to enjoy the lovely shaded patio. Oysters

 


 

Repeats for the kids of pear apple salad

 


 

and burrata salad

 


 

fig pizza

 


 

scallop roll

 


 

grilled chicken paillard

 


 

Pulled pork sandwich

 


 

 

salted caramel tart

 


 

chocolate strega

 


 

Later I grilled burgers for the kids.  Bean burger on left, beef on right.  The adults shared a grilled clam pizza.  Part of it fell into the grill so no picture.  What did not fall in was tasty.

 


 

 

we did get to the beach eventually

 


 

We are booked for a whale watch this afternoon.

 

Quick Gobble meal: Thai red curry with shrimp and brown rice.  Quick and easy.  We extended it with additional mixed seafood and cherry tomatoes (they provided one roma).

 

A selection of photos from our demo & tasting at Atelier Melissa Coppel on Friday, 19 May. What a gorgeous place to work & learn!

Courgette cutlets

 

I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 
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The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

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Ingredients:<br style="padding:0px;">
400g of courgette<br style="padding:0px;">
1 egg<br style="padding:0px;">
150g of feta cheese<br style="padding:0px;">
110g of breadcrumbs (+ 4 tablespoons for the batter)<br style="padding:0px;">
2 tablespoons of minced dill<br style="padding:0px;">
1 tablespoon of thyme<br style="padding:0px;">
salt and pepper

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Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.

 

 

What do you do with all those leftover cheese ends in the fridge? How about cedar plank salmon, broccoli, and very rich mac and cheese?

 

One of our members is having trouble getting Lardo to melt evenly --
can you help? https://forums.egullet.org/topic/155384-melting-lardo/