This week’s recipe is a simple chickpea hummus.
Surprisingly, it turned out better than expected. It was so easy to prepare since I used a can of chickpeas rather than cooking fresh. After blending the tahini and lemon juice with the garlic and sea salt in the food processor, I added the chickpeas and whipped it into a very smooth dip. I did have to add additional cooking juice and lemon to thin it out, but it worked perfectly.
I am also adding the two selections that I missed for the month of May, both of which were delicious.
The Frisée salad was an absolute delight. The first time I ever tasted this type of salad was in a small restaurant just off the Rue Saint Honoré in Paris. It is amazing to think that a poached egg and lardons could add so much flavor to a simple salad. We have also had the same salad with a topping of toasted goat cheese rounds instead of the egg, and both were winners.
I could not find frisée in the super market so I used a spring mix instead.
The fresh croutons, which my grandson thought were fantastic, were quite easy to prepare, and I used the tiny little butter potatoes.
Since Tricia and I were trying a new shrimp recipe that night, we decided to use a hard boiled egg rather than trying to cook too many things on the stovetop at the last minute.
My second recipe is the Multi grain bread.
Even though I had only regular flour and instant yeast, I decided to go ahead with the recipe.The starter turned out well after leaving it overnight, so I continued.
I realized that I did not have cornmeal to use on the bottom of the pan but used plain flour instead.
Not pretty, but it worked.
The bread was amazing, and tasted wonderful.