HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, September 10, 2014

A Perfect Dinner Party Dish: Shrimp, Chicken and Sausage Gumbo adapted from Bon Appetit


The Pool was tented for the occasion.
What makes a dish perfect for a dinner party?  I’d suggest something that keeps the cook out of the kitchen so that he or she can really enjoy their dinner guests’  company as much as possible.  Last weekend, we were entertaining The Bride and Groom, that is our two friends, Jill and Steven, who have the distinction of being the only
The Wedding was
covered in "Vows"
in the New York Times.
couple who have been married at our house.   Turns out, this was a mere 6 years ago.  I thought it was longer, likely because it seemed to take a decade for the lawn to come back.  This year, the lawn had completely recovered from its wedding bell blues—except, of course, where a small dog, who shall remain nameless, left its marks this summer. 
Jill and Steven made the guest list of people they wanted to see.  And since there were both some new and familiar faces, Andrew and I wanted to be part of the group and not confined to the kitchen.

Monday, September 8, 2014

Galette of Late Summer Vegetables with (or without) Cheddar Cheese Ice Cream

        



Melissa Clark is one of my all-time favorite recipe makers. I look forward to her weekly columns in the Times one of which is called
“A Good Appetite”.   I sometimes think it also be called “Playing with Your Food” because Melissa treats her readers to any number of machinations and generally allows her followers free reign with her recipes.   And that’s exactly what I did with a recent foray Melissa took us on into the world of the galette.  A galette and its Italian cousin the crostata are free-form pastries that require no pie plate or tart pan. Instead dough is rolled out flat in something approaching a round shape, the filling is loaded on top and the edges of the dough are folded over the filling.  It’s completely undemanding and if filling oozes out of the side that’s all chocked up to the rustic charms of this particular offering.   Real butter is must when making the pastry and using the best filling you can find will turn out a gloriously golden dish that even the most novice baker can be proud of.   Andrew has shared his share of galettes and a superb crostata which you can find using the search function on the left side of this page.  But this would be our first savory version of the dish.  But I seemed to remember that pleasure of these was greatly increased when topped with a scoop of ice cream.  So when he and I made this one, I couldn’t help but wonder if that wouldn’t also be true here.  So I made Cheddar Cheese Ice Cream to top off our dish.  But first we made the galette.