“Cooking With The Seasons”
“SUMMER INGREDIENTS”
apricots, arugula, basil, berries, blackberries, blueberries, canteloupe, celery, chanterelles, cherries, chickpeas, clams, corn, crabs (soft-shell), cucumbers, currants, eggplant, figs, frogs’ legs, garlic, goat, gooseberries, grapes, guavas, halibut, honeydew melons, ice cream, lobster, mangoes, melons, muskmelons, nectarines, new potatoes, okra, peaches, peppers, plums, porcini, raspberries, ratatouille, salmon, sardines, scallions, shallots, shellfish, sherberts, squashes, tomatoes, tropical fruits, tuna, watermelon, zucchini
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Poppin’ “Popovers” Going to be real good dipped in the Au Jus.
1 1/4 cups whole milk
1 1/4 cups flour
1/2 teaspoon salt
3 large eggs
Baking some Meringues for tonights dessert, “Eton Mess” Recipe follows
24 Organic Egg Whites
4 Cups Organic Sugar
4 Cupd Powered Sugar
Whip to Stiff Peaks
CHEF KAROLY 