This evening I started making Salade a la d’Argenson, a potato and beet salad recipe from Mastering the Art of French Cooking (volume 1) by Simone Beck, Louisette Berthold, and Julia Child.
This salad is refrigerated for at least 12, preferably 24 hours, but as a little experiment I had a small amount for dinner tonight to compare with how it will taste tomorrow night... just to see how exactly 12 hours of marinating will effect the flavors.
Salade a la d’Argenson
Rice with Squash and Cumin
Cucumber Tapa (Martha Stewart, July/August 1995)
This Cucumber Tapa recipe is one of my favorites, as it's so delicious and easy to put together, and involves fate cheese. It's basically cucumber boats, filled with diced cucmber and feta cheese, with lemon juice or white wine vinegar, olive oil, oregano, salt and pepper. The filling is also great on top of avoadco.