Had a last-minute crowd of 17 on Friday night so pulled together an impromptu supper where we made the guests do all the work by setting up a “Build your Own BLT” Bar. That, a couple of bottles of rosé, and a big salad made for a successful evening. Not hard since who doesn’t love a BLT?
Cooking bacon for such a big crew was the only challenging part, so I decided to simplify matters by doing it in the oven. Kind of a breeze using sided sheet pans at 375 degrees. Takes 15 to 20 minutes depending on how thick the bacon is and how crispy you like it.
I’ve been jonesing to try these silicon pop molds for ages, but have never seen them in a store before this week. Snatched up a box and promptly filled them with a mixture of 2/3 mango juice and 1/3 Greek yogurt. They came out like a creamy dream. No more store bought yogurt tubes for us.
Made too much French toast on Sunday (can you have too much French toast?) so warmed up the leftovers on Tuesday, slathered them with raspberry jam, cut them into strips, and re-branded them “French toast sticks.”
It was a tomato extravaganza this week. We ate them bare naked with coarse salt, slow roasted with basil and olive oil, diced with garlic for bruschetta, and set out in all their glory as a table centerpiece because they’re so darn pretty.Leftovers that were ready to head south went into a big pot and were cooked down over low heat into a sauce that I stored in the freezer for a rainy day.
Had to show this little veggie and ranch crudite set up I did for my first booking signing/cooking class this week. I’m now a little bit in love with serving veggies in tiny cups.
P.S. Everyone was really nice at the signing, people actually bought books (phew), and it was sort of a thrill to sign them.
How was your week in food?