Summer Soup de Jeanne
This super easy recipe for a summer soup with cucumber, goat cheese, and mint comes from Marmiton, a French recipe site. For those anglophones out there:
- 1 cucumber, peeled
- 8 ounces of fresh goat cheese
- 8 ounces plain yogurt
- Handful of mint leaves
- 1 small garlic clove, crushed (optional)
- Salt and paper to taste
Blend ingredients together and chill for 1-2 hours before serving. Bon appetit!
Merguez in Two Parts
This summer I admittedly went a little marguez-happy. There’s something about spicy lamb sausage that I just can’t say no to, especially when it’s mixed in with yummy sweet goat cheese. The first venture was a recreation of the endive boats we made for my “going to France” party in August 2010. The recipe is completely made up on the spot:
Remove the merguez from the packaging and brown it in a pan like hamburger meat. Let it cool completely and mix in goat cheese. Spoon into endive leaves and voilà:
Very tasty!
The second go-around was a bit more time intensive, but still not a serious undertaking: Summer Squash Stuffed with Merguez and Goat Cheese. The website has some great video recipes (think Food Network but less corporate-feeling). Anyway, the frustrating bit is that I had been seeing summer squash all over town and then as soon as I needed to use up the rest of the merguez, I couldn’t find any - sooo I substituted eggplant. Still Very Tasty:
