This November my blog will be 16 years old. To celebrate I have asked you my readers to submit a Guest Post for my blog as a way of celebrating our connectedness as a community through social media.
I hope you will send me your story or at least a glimpse into your life I feel I know so many of you through the comment section and emails I hope this will introduce you to one another. Thank you in advance for being part of French la Vie / Tongue in Cheek.
An Old Story and a New Recipe
Hi, my name is Denise and I am the main character in the “panty lady” story that graced the columns of the French La Vie blog a few years ago.
You may remember that one day, when Corey and Yann came to lunch at our place in Cotignac, Yann did what he always does and went out the French doors straight onto the terrace to take in the little stream that ran alongside our apartment to breathe in the fresh air and maybe to hop over the stream and take a few fat, fresh figs off the tree by the stream. That day, while he was taking in the natural beauty, he spotted an unusual black mass laying perilously close to the stream. Within seconds he had hopped over the railing and retrieved the offending object which he brandished with glee upon re-entering the apartment. He had found an errant pair of my panties that had no doubt flown off the clothes drying rack. Needless to say, I was horrified.
(Side Note… Denise aka Panty Lady and Weenis Rubber)
So, on another note, here is my version of my new favorite appetizer recipe. Had we gone to France this year as was our habit, I would have looked forward to serving this dish to Corey and Yann knowing that they would have loved it and eaten it ALL.
In these particular times we are living in, you might think of making little individual plates of this easy, delicious dish. Although you might think that it is a summer dish, it can be served at any time because this dish contains sunshine, good on any day of the year.
Photo via Taste Love and Nourish
Loaded Hummus
Loaded hummus can be served as an appetizer or as a main if you include a green salad. You can make a lot or a little and can change it according to what you find in your refrigerator and pantry.
Ingredients for a large Loaded Hummus for 8 to 10 people as an appetizer
Garlic or regular hummus about 11/2 – 2 cups
Roasted red pepper (from a jar) cut in strips about 1/3 cup
Mixed olives (I have used Kalamata, green, small, large) 1/3 cup
Cherry/grape tomatoes cut in half about 1/3 cup
Crumbled Feta about 1/3 cup
Parsley, chopped, about 1- 2 Tbsps.
Roasted pine nuts a little less than ¼ cup
Garlic oil 2+ Tbsps.
Zaatar about 1 – 2 tsp.
Method
Take a large-ish platter say 15 inches long by 10 inches wide and spread the hummus unevenly all over the platter leaving a 1-inch space all around the perimeter. I like the unevenness because it adds interest to the topography of the dish and offers the guest peeks and vales of deliciousness…
Next, spread olives and tomato pieces artistically over the hummus then, arrange the red pepper strips in between the olives and tomato pieces. Don’t be afraid to leave some bare spots as this too adds interest.
After establishing a good foundation of a comfy, colorful bed of hummus and veggies, sprinkle the feta and parsley all over. Finally, putting your thumb over the opening of the olive oil bottle, sprinkle a little oil (or more if you like) over most or all of the dish and crown the with a good sprinkling of Zaatar for looks and depth of flavor.
Serve with naan bread, crackers, Italian bread, or toasted pita bread. Your people will fall to their knees in appreciation.
Variations: Add some slices of hearts of palm or edamame beans or anything else you might have in your refrigerator. Don’t have Zaatar? Add a little Sumac or a little garlic powder or finely chopped garlic if you don’t have garlic oil. If you like things hot, think of adding a little hot sauce or chili oil…
Denise and her husband Vlad.
Denise's Baked Garlic in Broth
Another favorite recipe
I (Corey) have had roasted garlic before, but never served still intact such as the photo above shows. The broth was an added taste pleasure. Vlad told us to dip our sliced baguette into the broth and then place a clove of garlic on top. Denise served a salad, cheese and wine as well.
Recipe for Roasted Garlic by Denise
Take 7 or 8 heads of garlic and cut off the top 1/4 to expose the cloves.
Set the heads of garlic in an oven-proof dish and dot them with butter.
Sprinkle the heads with herbes de Provence and 4 or 5 tablespoons of olive oil.
Add 1 to 1 1/2 cup of vegetable broth, and 1/2 cup of white wine.
Roast in a slow to medium oven for 1 to 1 1/2 hours until the tops of the heads
of garlic start to brown.
Best when eaten warm by picking out the cloves of garlic and spreading them on baguette. or French bread.
Roquefort can be added along with the butter for a little added taste.
Denise Moulun Pasek
Leave a Reply