Before we go any further, I believe I owe you a certain picture of me making crêpes when I was a tween. It took me a minute to dig out the album, but here you go:
Observe the level of concentration! Yes I was wearing a mood ring!
Anyway, I had stayed the night at my friend’s apartment in Manhattan, and her dad made crêpes for us. With Nutella! I had never been exposed to either before this point and I was sold. This must have been after our annual jaunt to Montauk because I would never have made them for my family without the Nutella, and I definitely remember insisting that mom take me to the specialty food shop in Montauk, while we were there, to procure a jar of it. I was exacting (and eccentric) even as a kid! Wheee!
Incidentally it was about this time that I first saw the Galloping Gourmet on PBS (also while out in Montauk) and I was mezmerized. My mom humored me when I asked her to recreate, at home, the lemony chicken dish that he made on that show with only half of a scribbled recipe. There was no dvr in “those days”.
This week’s challenge was the Cherry Tomato crostini:
I couldn’t find goat’s milk yogurt so I used grass-fed cow’s milk yogurt instead. I used shallots, garlic, sage, chives, and rosemary in my cheese, and I am just realizing that I totally forgot the basil on top.
OMG though. Were these not transcendent? I don’t know what else to say except that these were a total mic drop. I will definitely make these again for company. Or maybe just for us. I think my mouth is watering just thinking back on this.