It’s summer! That means school’s out, fun activities, and running around town. It also means less blogging (for me, anyway). Not only do I spend more time with my daughter (a good thing!) and less time on the computer (also good!), but my routine is disrupted. Even if I have the time, I have trouble fitting blogging into my summer reality. I have come to terms with all this, but I do miss checking in with my Cook the Book Fridays friends.
I am back this week with a double post of both CtBF July recipes! I was late on the slaw because I wanted to make it on the Fourth of July, and then didn’t getting around to writing about it until now.
First, let’s talk about the Raw Vegetable Slaw with Creamy Garlic Dressing:
I love this recipe because it is more of a formula than a recipe. David lists a bunch of different veggie options and gives us an idea how much we should end up with at the end. Use what you like, leave out what you don’t like! Also, it’s a great way to use up the random leftover veggies languishing in the fridge.
When I made this recipe, I used a combination of cabbage, carrots, broccoli, and radishes. I was going for more of a classic slaw. It would be fun to experiment with different combinations.
I liked this slaw and will definitely make it again!
Next up, Buckwheat Crêpes with Ham, Cheese, and Egg:
The name of this recipe pretty much tells you what you need to know. First I made crêpes out of buckwheat flour (they are technically called galettes when made out of buckwheat). I got to pull my little-used crêpe pan out of the pantry for this! It definitely made the job easier. My pan is only 8 inches rather than the 10 inches the recipe calls for, but I found that using the full 1/4 cup of batter was the perfect amount.
After the crêpes are made, then they are filled with prosciutto, grated Emmenthal cheese, and an egg. We were instructed not to break the yolk, but I prefer my yolks cooked through, so I blatantly disregarded the instructions and broke my yolk! The sides of the crêpe were supposed to be folded over the filling, but because of my smaller crêpe size I was not able to do that.
I made this savory filled crêpe for my lunch one day and enjoyed it. I am not sure I enjoyed it enough to make crêpes just for this, but I would certainly make it again if I had leftover crêpes.
I hope you are all having a great summer!
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Both of your dishes turned out well. We loved that slaw when I made it, the
creamy dressing was so delicious. I didn’t do well with the galette, my
egg did not cook at all. Not sure where I went wrong.
I love that you blatantly disregarded the instructions and I think your galette looks all the better for it! The slaw is amazing, isn’t it? Love the license to experiment that the recipe provides.
It sounds like you’re having a wonderful summer so far – there’s nothing wrong with being unplugged!
I think that your dish turned out beautifully – blatant disregard was the right way to go with these – the folding! Bah! I love runny yolks, but had to use the broiler to get them set. The slaw was a hit here too – and perfect for the 4th! So delighted that you are having a great summer.
i think it is great that you disregarded the instructions!You are the boss in in your kitchen! Both recipes look fab!
I think that’s exactly how I feel about both of these recipes. Loved the slaw as well and glad you liked it, too! For the crepes, I’ll revisit the toppings if/when I have leftover crepes (cooking the egg separately, thank you very much), but I don’t see myself choosing this on purpose. 🙂
I love that your galette kind of looks like a pizza galette 😉
I’m also having a hard time keeping up lately, with the posting, not with the cooking.
Like you, I loved the slaw and didn’t think the crepe (which was tasty) was worth the effort. I’ve made the slaw a few times with different vegetables and I’ve also tried both dressings. What a winner! Keep enjoying your summer, Karen!
You know what you like. Yhere’s nothing wrong with breaking the egg yolk or the rule. Good for you. The raw slaw will get a lot of mileage in the summer months. Enjoy the rest of your summer!
Both of your dishes turned out awesome… so clever of you not to fold over!
Your galette looks great, I am so considering a crepe pan- I think it will make life easier. I agree about the slaw, it is a wonderful recipe – one I have repeated at least 3 times since we made it the first time.
Probably breaking the egg was a good idea. It took so long for my egg to cook (and I even like runny eggs) that the galette got too crisp and wouldn’t fold properly. I liked the end result although it was not especially pretty and awfully rich. Have a good summer. Yikes, it’s almost 1/2 done!
Everything looks great, instructions be damned!
I like your open faced version! It looks great!