Summer calls for Gazpacho. I find it gets better the longer it sits in my fridge. I would make this the day before you plan to serve it.
Below is a new recipe from Epicurious I am making this afternoon.
My daughter had this for dinner last weekend when we were out.
This is our “made-up” recipe for two.
6 oz cubed pancetta
1/2 cup sliced cooking onions
1 cup heavy cream
1/2 cup freshly grated Parmesan Cheese
Salt and pepper to taste
Chopped fresh Italian Parsley
8 oz cooked linguini or spaghetti
Sauté pancetta and onions, add cream, cheese along with salt and pepper and bring to a simmer.
Cook pasta al dente and drain. Return drained pasta to pot and add beaten eggs. Once eggs are fully combined add the cream sauce and stir until everything is mixed together.
Serve immediately and garnish with parsley.
Every once in a while, I crave white sandwich bread. Below is a recipe from the Pioneer Woman.
Allow lots of time for the dough to rest. You don’t need a mixer, but I used mine.
I think this is a good excuse to make Croque Madames for dinner tonight.
I was watching The Kitchen and Kathy Lee made this dish. When I am in France, this is my lunch most days. I adore it. Tonight I am going to make it for my dinner along with a simple salad. Obviously, I reduced the recipe since it is just me for dinner tonight.
The recipe is below.