We ate, we laughed, we ate some more, we swam/bobbed around the pool in our lavish fullness!
Our 3rd annual two-bite appie and pool party was another resounding success, with all manner of deliciousness to devour. Huge thank you to Lisa for hosting us again!
Our next meetup will land around the 3rd week of September. Who is up for Harvest Showstopper?
In the meantime, let’s relive the glory of August. Starting with the two dishes for which I have recipes to share!
Fougasse is a type of bread mostly associated with Provence and is often slashed or sculpted to resemble and ear of wheat. One thing is for sure – Jean is far braver with bread than I am. And what a result!
- 500gr.bread flour
- 1/2 tsp. salt
- 1 tsp. yeast
- 2 tbsp. Extra virgin Olive Oil
- 1 cup warm water (115′)
- 11/2 tsp. dried oregano
- 11/2 tsp. chopped rosemary
- 11/2 tsp. chopped thyme
- 1/2 tsp. dried oregano
- sea salt to finish
Grease a large container with a little olive oil. Line 2 large baking sheets with parchment paper.
Put flour, salt and yeast into the bowl of Kitchen Aid(don’t put yeast on top of the salt) Add olive oil and 3/4 of the water. Mix on low. As the dough starts to come together add the remaining water, very slowly.Add herbs and continue to mix. This is a tough dough and need a lot of work. Add a little more olive oil to loosen it a bit.
Put dough in greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour. Punch down.
Tip dough out onto counter(greased with some more olive oil) Divide dough in half.
Roll out 1st piece into an oval-shape to cover your baking sheet. Using a pizza cutter, make 2 consecutive cuts down the middle. Now cut 6 diagonal cuts(6 on each side) of the centre cut, forming a leaf design, the stretch the dough out slightly to emphasize the holes. Cover and alow to rise again about 20 minutes. Preheat oven 450′ . Brush bread with olive oil and sprinkle with the other dried oregano. Bake 15-20 minutes until fougasse sounds hollow when you tap the bottom. Remove from oven and while still hot, brush with more olive oil and sprinkle with salt.(I also put a pan of hot water in the oven under the bread-creates a little steam)
Janice’s Shrimp Dip (with cucamelons!)
According to Wikipedia, the Cucamelon (or Melothria scabra if you really want to get into it) is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. They’re so adorable. There is no better name for them than the one they already have. And the shrimp dip emerged perfectly from the mold and looked so elegant before we decimated it with our cracker spoons.
- 1 can tomato soup
- 1 envelope gelatin, unflavoured
- 8 ounces cream cheese
- 2 cans shrimp
- 1 cup mayonnaise
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
Heat soup and dissolve gelatin, stirring constantly. Let cool slightly, then put in mixer with cream cheese and mayonnaise. Mix in the shrimp, celery and onion by hand. Pour into a greased mold to set in the fridge, then unmold to serve with crackers.
That’s all the treats! We’re really rather splendid, I think. I didn’t manage to get a good photo of Margaux this time, but Lisa & Harry’s home is now resplendent with this artwork inspired by the glorious mini fur nugget that I adore. So I shall leave you with “Chapeau Margaux” in all its loveliness.