Hello long lost readers. It’s hot as hell in Washington, DC, so when it came to making a French-themed fete for Bastille Day, Coq au Vin was out of the question. Essentially anything Julia Child would make was out of the question. We needed light, refreshing, and fresh. So the dinner I ended up making was more of a French-inspired dinner, but with lots of good stuff from all over.
It began in the early afternoon with some prep. Pate Brisee in a food processor, i.e. the best kind:
I also made some basil sweet syrup (more on that later…)
And of course, very slowly caramelized onions
The meal commenced with this plate of goodies (with Manchego, Havarti, Jarlsberg and Feta)
It continued with a little appetizer of stuffed fried zucchini blossoms (I stuffed them with red onion instead of shallots)
It went on to this onion tart