Cook the Book Fridays – August Recipes

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Happy Cook the Book Friday Tuesday! My daughter is back to school, so I hope to be back to more regular blogging, at least for now. The next few months will be pretty hectic for my family, so my blogging may be sporadic for the rest of the year. I’m OK with that, but I hope to keep up with my Cook the Book Fridays cooking. We do have to eat after all!

The last couple of weeks I have struggled to get it together enough to make consistently decent meals. I blame the change in our after school schedule. Last week was particularly bad. I have always been a meal planner (I usually plan a week at a time), but last week I just didn’t plan well. I failed to fully appreciate just how little time I would have to cook on Wednesdays now, so I resorted to a box of tomato soup. Also, two of my planned meals relied on cherry tomatoes from the garden, but the tomatoes did not cooperate, so I had to wait until I had enough. Hence this late post for the the Cherry Tomato Crostini.

Before we talk about the crostini, let’s discuss the first CtBF recipe for August:

Apricot Crumble Tart

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Apricot Crumble Tart is a wonderful recipe! I loved the technique for making the pastry dough; it was more like making a cookie dough than pastry. And the crumble topping is fantastic! I have a fondness for crumble toppings, and this one may be the best I have ever had.

Rather than making a giant tart, I used my 6″ springform pan. I used half the pastry dough and froze the rest. I cut the filling and crumble topping parts of the recipe in half. It worked out perfectly!

That photo up there of my apricot tart looks delicious, doesn’t it? Well, it wasn’t. My apricots were not very good, and they were super tart, ruining the rest of the dessert. My Mom had good luck making the tart with peaches, so I took the extra pastry dough out of the freezer and remade the tart with peaches. Much better!

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I may just make this with peaches from now on.

Cherry Tomato Crostini with Homemade Herbed Goat Cheese

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Cherry Tomato Crostini with Homemade Herbed Goat Cheese it a great way to celebrate the best of summer tomatoes.

The cherry tomatoes were roasted simply with olive oil, garlic, herbs (I used rosemary and thyme), salt, and pepper. I allowed them to sit for most of the day to concentrate the flavors.

The homemade herbed goat cheese was fun to make! I found a wonderful, semi-locally made, whole goat yogurt that was thick and creamy. After draining it for 24 hours to thicken it even further, I mixed in herbs (chives, thyme, and basil), minced shallot, garlic, cayenne pepper, and salt. The result was delicious!

The combination of flavors here is fantastic. The sweet, rich tomatoes, against the piquant goat cheese was delicious. I was very impressed by the homemade goat cheese. It was good on it’s own, and I even scrambled a couple of tablespoons with eggs to make a tasty breakfast.

All in all, August was a delicious month! September looks like it will be pretty good too. If you would like to join in the fun, check out the September recipes: September Schedule.

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8 Comments

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8 responses to “Cook the Book Fridays – August Recipes

  1. Hey, better late than not at all! The dishes look so good! I used peaches too! Loved both of these! 😚😚😚

  2. Everything looks wonderful.

  3. I was just thinking about you yesterday and hoping all was okay! That tart sure is photogenic, but yeah. Lebovitz himself also notes elsewhere he skews toward the less-sweet side of things. Thanks for the tips re the half recipe and that peaches worked so well! I’m going to remember that. And man, that tomato dish. So good!! Glad to “see” you!

    • It’s nice to know someone was thinking about me 🙂 I’ve just been busy, and then it’s hard to get back into the habit of blogging. I look forward to catching up with everyone!

  4. Emily

    When in doubt, its always better to make the whole recipe and use half of everything; giving you a Plan B! Both recipes worked out super fine for you!

  5. Welcome back!! You’ve come back with two fabulous recipes, that’s for sure! They both look wonderful! Hang in there in this very busy season!

  6. Both of your recipes look fabulous. I’m looking forward to the September
    lineup, it looks quite interesting.

  7. So glad you’re back! My apricots were a little tart, but not enough to spoil the dish. And I love your idea for using the goat cheese in scrambled eggs. I really enjoyed both these dishes. I hope autumn isn’t too hectic for you!

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