Thursday, July 7, 2011
Around My French Table. It is a Savory Cheese and Chive bread and it is fabulous. I have made it twice, it is very easy and the texture is so tender. The key is to not over stir. You can vary the flavorings by using different cheese and herbs. The first time I made it I used Gruyere and Cheddar cheese. This time I used Gruyere and Comte cheese, both were delicious! I can't wait to try more recipes in her cookbook.
The second picture is my new favorite salad. I clipped the recipe out of our local newspaper. It is a recipe adapted from Jacques Pepin. It is a warm bean and bacon salad. How can you go wrong?
Warm Bean and Bacon Salad (adapted by Jacques Pepin)
8 ounces of Pancetta
1 medium yellow onion, chopped
6 garlic cloves, crushed and chopped
two 15 1/2 ounce cans of Navy or small white beans, rinsed and drained
1/2 teaspoon kosher salt
1/2 cup chopped fresh Italian parsley
3 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 teaspoon fresh ground black pepper
Place pancetta or bacon in a medium saucepan over low heat. Saute, covered, for about 8 minutes until the meat has rendered and is crisp. Add the onion and garlic and cook, until soft and translucent. Take care not to burn the garlic. Transfer the contents of the saucepan and 1 tablespoon of rendered fat to a large bowl.
Add beans, salt, parsley, vinegar, oil and pepper. Mix well then serve warm or at room temperature. Slice avocados and toss with fresh lemon juice. Add alongside the salad of toss with the salad.