It seems, these days, that this quote is the story of my life.
Right after I published A Summer Burger Menu, I realized that the Jewish High Holy Days were right around the corner…a week away, to be exact. I immediately began to think about what to make & serve for Rosh Hashanah. Since we were joining the Wainers…Kim is a second mom to Émilie…Kim & I discussed the menu, and we decided to go gluten-free…she even was making gluten-free matzo ball soup, which was simply delicious. I decided to try & make gluten-free challah…surely, one of the ingredients in gluten-free flour will react with the yeast to make a wonderful holiday bread? So I embarked upon my experiment & learned one vitally important fact…bread will not rise unless the yeast has gluten. It was a mess. At least I had great success with Gluten-Free Honey Cake…
…which I served with caramelized apples & vanilla ice cream…OMG.
Did I have time to blog during this time? No.
So, onto Yom Kippur. Certainly, I could find some time to get the menu published before the Day of Atonement. Well, while we may have atoned for our sins, there still wasn’t any time to get the blogging done. Emilie’s schedule was in full swing. Taxes were getting due. Drats…I hate when that happens. I never understood why we took that extension in the first place. It was the end of September…already?
By the beginning of last week, I went into blogging withdrawals. No website updates. No social media. Most importantly, no time with just me & the laptop, writing recipes, uploading all the photos, publishing…not thinking about anything else. Forget about anything financial for a while. Sorry, I needed to blog…finally…I always get those darn taxes done anyway…I needed to share my latest menu…
…a gluten-free menu, especially since it involves Summer produce, which I hope isn’t completely destroyed with all this rain we’ve had.
I cannot tell you how good it feels to blog. Especially because this menu is one of our favorites…Seriously. The menu is light, clean, fresh, & most importantly, bright & flavorful. I love color, & to me, this is a happy plate because of all the color. Even though it’s October, & Fall everything is everywhere, including in recipes, I’m just not there yet. If there’s even one tomato left at the Farmer’s Market this morning, I’m buying it…& cucumbers, so we can make a bowl of Quinoa Tabbouleh…
…which has become a staple in our home…it’s so simple & easy to make…it’s fresh, healthy & gluten-free…& best of all, it’s versatile…you can keep it vegan with just tomatoes & cucumbers tossed in a Meyer lemon-parsley-mint dressing, or you can add a protein…chicken, shrimp, tofu…& after one serving, you will have zero desire to eat anything else. Consider this dish the ultimate protein load.
Since we’ll have cold weather produce long enough…we’re buying eggplant, zucchini, & peppers till the first frost hits…
…so we can continue to make Grilled Provençal Vegetables! This dish was initially inspired by Alice Waters’ recipe for Ratatouille, which is one of my favorites, but after a while, I thought tomatoes in both this & the quinoa would be redundant. Plus, I really wanted the colors of all the vegetables to really stand out on the plate. So, instead, I grilled eggplant, yellow & green zucchini, and assorted peppers, “peeled/seeded/cut”, then tossed the veggies with herbes de Provence, sea salt, pepper & a squeeze of lemon. Simple & fresh. Alice would be proud.
As you may have figured out, we are carnivores. So, a protein had to be added to the main course.
Camp…she had the best time. She was also in need of using her knife skills, & had asked me to buy a whole chicken earlier in September, right around Rosh Hashanah. “Why not kill two birds with one stone?” I thought. “She can butterfly the chicken & I can grill it to go with the tabbouleh & vegetables. Grilled Butterflied Rosemary Lemon Chicken. Funny how a menu is created.
Émilie did a great job removing the backbone for me. If you do not have someone who can help you, & if you’re not up for the task yourself, ask one of the butchers in your grocery store…I’ve never had one refuse…even in larger chains.
In many ways, Reto & Emmy were the inspiration for this menu. Since this past July when she attended the Ecole de Cuisine, Émilie has become quite enamored with French cuisine. Emmy & Reto, thank you. When I began working on this menu, Émilie thought the menu should have a French flair, gluten-free or not…High Holy Days or not. It needed to be French. Voilà!
For an appetizer or starter, I thought Salmon Watercress Roll-Ups would be quick & easy, & go well with this menu. This starter also has French influence…smoked salmon, watercress & crème fraîche…yep, French. I originally made the Roll-Ups as part of a St. Patrick’s Day Menu, but why not include it in a gluten-free menu as well? For Yom Kippur, the Roll-Ups are the perfect gluten-free “Break Fast” dish…no bagel needed.
So that’s it for this week…I hope you’ll try this menu…I think you will be happy you did. I still cannot believe that it’s been nearly a month since I posted a menu blog! Jeez. Once I get taxes done this weekend, I promise that you will have a new menu for next week. Cheers!