Beet and Walnut Salad

This roasted beet and walnut salad was a surprise hit with a slightly sweet flavor enhanced by the crunch of the nuts and the tang of blue cheese. The kids poked at it suspiciously while the adults went back for seconds and thirds. It's the perfect chilled accompaniment to the warm dishes sharing the plate. Just remember to serve with the blue cheese...it wasn't until we were putting the few left overs back in the fridge did we realize we forgot the wedge in there!! And after Anne specifically hunted the cheese shelf for non-crumbly blue cheese for the perfect wedge.

Anne found these beautiful beets at the local food co-op, but this time of year, Farmers Markets are filled with these little gems that are all too often only served pickled.

Roasted Beet and Walnut Salad

INGREDIENTS
2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese



INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. (Anne roasted the beets the evening before to ensure they were cooled in time)
2. Serve with wedges of blue cheese on the side.

 

Gougères (Cheese Puffs)

These little cheese puffs were more puff than cheese. With a consistency and taste similar to cheese straws, the kids ate them faster than they could come out of the oven. They reminded me of eclairs with the filling (which is the only reason I for one enjoy an eclair). They left you longing for something filling the air-pocket in the center. This did not stop the kids, but I am not sure these will be gracing my oven again any time soon.

Gougères (Cheese Puffs) Recipe

INGREDIENTS
½ cup milk
8 tbsp. unsalted butter, cubed
½ tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated

INSTRUCTIONS
1. Heat oven to 425°.
2. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat.
3. Add flour; stir until dough forms.
4. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes.
5. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth.
6. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
7. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets.
8. Place in oven; reduce temperature to 375°.
9. Bake until golden brown, about 30 minutes.

Cheesy Grits Recipe

The kids thought this twist on a Southern staple tasted like macaroni and cheese; the adults agreed. With a creamy, cheesy texture even one-year-old Holden couldn't get enough.


Never cooked grits? Scared to cook grits? These are so easy Sarah made them with a newborn on her chest.

Cheese Grits

Ingredients


2 cups whole milk
2 cups water

1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded

Directions

1.  Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Sarah's Le Creuset Dutch oven worked perfectly.

2.  Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. 

3.  Decrease the heat to low and cover. Cook for 20 - 25 minutes, whisking the mixture every 3 or 4 minutes until mixture is creamy.

4.  Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually add in the cheese.

5.  Serve immediately or as soon as you can wrangle your Supper Club friends to the table from the roof top perch where they were enjoying a Hurricane.

The kids inhaled these!

Enjoy!