I’ve only had it for two weeks but I am absolutely in love with my Biltmore cookbook. The recipes while of an elegant nature, are neither laborious nor intimidating (points guilty finger at Madam Julia Childs). And the pictures are just stunning. Since this past Tuesday marked the first day of summer, I decided to try out some recipes from the cookbook’s summer section. As I mentioned in a previous post, the recipes in the cookbook are divided into the four seasons of the year, so I bid adieu to spring and rang in the summer solstice with:
Tomato Vidalia Gratin (tomatoes on the very bottom followed with a generous
heaping of Vidalia onions and basil only to be topped with a mixture of mozzarella and cheddar cheeses, mayonnaise, and bacon).
Shrimp Chowder-delicious if I may say so myself and still as good with having used more skim milk than heavy cream!
And for a wonderfully sweet finish, strawberry pie! The epitome of summer cuisine in my opinion:
It smelled so good I had some as a mid-afternoon snack!
And in case you’re thinking this, I did go a little pie crust crazy this cooking time.