July 7: Vegetable soup with basil purée
July 21: Panisse puffs
(I’ve made sure it isn’t written as “pansies puffs” this time.)
Category: Schedule
June Schedule
thank you for the votes!
Our June schedule:
June 2: Hummus (p. 60)
June 16: Lentil salad with goat cheese and walnuts (p. 233)
June 30 “Extra Edition”: herbed fresh pasta (p. 230)
May Schedule
Thanks for your nominations and for voting!
May 5: Frisée salad with bacon, egg, and garlic toasts (p. 99)
May 19: Multigrain bread (p. 241)
April Schedule
The votes are in!
April 7: Salted olive crisps (p. 42)
April 21: Coffee crème brûlée (p. 253)
February Schedule
Yet another delectable month coming our way.
I do want to let you all know that I made an administrative override in pursuit of balance: 2 main dishes won and as much as I, too, want to make that soufflé, the Merveilleux were only one vote shy…and we haven’t made many desserts from this cookbook.
Thus, the February schedule:
Friday, February 3: Coq au vin (177)
Friday, February 17: Merveilleux (281)
January Schedule
The votes are in! I had to break the tie for the second recipe.
January 6: Fresh herb omelet (p. 133)
January 20: Salt cod fritters with tartar sauce (p. 73)
December Schedule
And the votes are in!
December 2: Grated Carrot Salad (p. 123)
December 16: Onion Tart (p. 69)
December 30 (Extra Edition): Salt Cod and Potato Puree (p. 144)
Note for the salt cod recipe: you can freeze the other half of the brandade to make the fritters on page 73
October Schedule
the votes are in!
Though we still have our first “Extra Edition” post at the end of September, here’s our October plans!
October 7: Butternut squash crumble (p. 215)
October 21: Baked Eggs with Kale and Salmon (p. 151)
September Schedule
Another great month ahead for us!
September 2: spiced meatballs with sriracha sauce (p. 74)
September 16: gazpacho with herbed goat cheese toasts (p. 121)
September 30 (inaugural “Extra Edition”): sardine spread (p. 78)
Remember that the Extra Edition is an optional Friday.
August Schedule
Okay, the votes are in with 2 clear winners!
August 5: Apricot crumble tart (p. 309)**
August 19: Cherry tomato crostini with homemade herbed goat cheese (p. 110)
**
for the tart, you can also save the apricot pits, extract the kernels (instructions on p. 312) and make the Apricot kernel ice cream David recommends. He mentions making a half recipe in the head notes. Even if you don’t make the ice cream, save the kernels in the freezer for when you do make it!
FYI I scheduled this first because a) it’s not too hard to make and b) apricots have such a short season in which they’re perfect and that’s either right now (July-August) in northern climes or it’s passed for some areas!
