Timm and Jake returned home, healthy and happy, and only slightly sunburned. They were delighted to be back in the land of hot water and fresh food, and we were all grateful to welcome them back to normal life.
This week at Hurley House we began the first of several goodbyes as members of our summer staff began to leave for college. It felt like everyone on our staff was out of town, and in fact, we were closed on Saturday simply because we did not have a staff available to work or make food. This is what summer looks like for our business. It is quiet and slow.
Meanwhile, my house felt so good. I was building momentum and getting better at executing certain tasks that had laid dormant for too long. Cooking dinner became my joy each day, and I tried to lean in to the slower pace and drink it in.
WHAT I COOKED
Bangers & Mustard Mash, How Easy Is That?
Herb Roasted Onions, At Home
Fresh Raspberry Gratins, Back to Basics
Seafood Chowder, Barefoot Contessa Parties!
Seafood Stock, Barefoot Contessa Parties!
Parmesan Crisps, Barefoot Contessa Foolproof
Baba au Rhum, Barefoot in Paris
Steak with Béarnaise Sauce, Barefoot in Paris
Brussels Sprouts Lardons, Barefoot in Paris
Crispy English Potatoes, Barefoot Contessa Foolproof
Plum Crunch, Back to Basics
Blue Cheese Soufflé, Barefoot in Paris
Zucchini Pancakes, At Home
Fennel & Garlic Shrimp, Barefoot Contessa Foolproof
Anna’s Tomato Tart, Cooking for Jeffery
Fruit Tarts, Barefoot Contessa Parties!
California Pizzas, Barefoot Contessa Parties!
Smoked Salmon Pizzas, Cooking for Jeffery
Kitchen Clambake, Barefoot Contessa Cookbook
Baked Blintzes with Fresh Blueberry Sauce, Back to Basics
Fish & Lobster Cakes, Cooking for Jeffery
Vegetable Tian, Barefoot in Paris
WHAT I LEARNED
BANGERS AND MUSTARD MASH.
This was amazing, and the only substitution I would suggest is using beef or pork sausages instead of chicken. This dinner came together so quickly, and adding whole grain mustard to the mashed potatoes made this the perfect side dish for the sausages.
BRUSSELS SPROUTS LARDONS.
This is the recipe that showed me how much I really do love Brussels sprouts. I discovered this recipe years ago, when my only frame of reference for this vegetable was not a positive one. I watched Ina make them on her show and was convinced they would taste delicious. They did. The salty pork, the sweet acidic balsamic vinegar, and the just-done Brussels sprouts are perfection.
BLUE CHEESE SOUFFLÉ
If you’re going to learn to make a soufflé, Ina is an excellent teacher. That being said, this is the kind of dish that everyone should make once in their life, and then never again. It’s a lot of trouble (although not difficult) for a dish that basically tastes like air. I liked it, but I will not be making a repeat performance.