In House: A Summer BLT and Chips Night
IN HOUSE: A SERIES CELEBRATING COOKING AND ENTERTAINING AT HOME.
July: A simple Sandwich moment featuring summer BLT’s, kettle chips, and wineberry schaum torte
This summer stop-in was planned the morning of. This is how it started: I got a DM request to make a BLT. And truth be told, my little Virginia heart was warmed. Of course, I will supply a BLT at any moment because we always have the necessary ingredients on hand in July. Chris and I went back and forth deciding if it was “worth it” to show you such a simple In House edition. I’m glad we did…every meal does not have to be a fully layered and executed to-do. In House’s June edition was all about comfort food. We kept the theme.
I think our guest that night said it best- sometimes what we each really want is for someone to just put a little effort into the food they make, no matter how simple. The bottom line is this: everyone loves something as simple as sandwiches. Invite people over to consume sandwiches. Don’t go crazy.
Because it’s summer in Virginia, we started with something super cold: a shandy made into a slushy (we made an Aperol Spritz Shandy version in our book), accented with pineapple, amaro and garnished with anise hyssop. After that we moved to a very jammy red wine, best served a tiny bit cool. It worked perfectly with the dessert.
The main, the starter…the everything quite frankly…was a BLT with a side of kettle chips. We always toast our bread, start with Kerrygold butter, then mayo, salt and peppered tomatoes, lettuce, and crispy bacon (don’t you dare give me chewy bacon).
Dessert was our go-to schaum torte. This time we topped it with basil powder, a wineberry reduction, whipped cream, and sweet woodruff. If you’re looking to make something comparable, try raspberries with a little orange zest to get the wineberry effect.
After dinner, our guest whipped out an amazing aged rum and an out-of-this-world mezcal. Pro tip: always bring fun things to taste test. We like to do this when we go somewhere, but it will basically guarantee you a return invite to our house.
THE MENU:
Cocktail: Lemon Pineapple frozen shandy with amarO and anise hyssop
Wine: laurence et Rémi dufaitre premices le millesime Beaujolais villages 2018
Le Goûter BLT with toasted sourdough Pullman loaf, garden tomatoes, CSA lettuce, hickory bacon
Kettle chips
wineberry Schaum torte with basil powder and sweet woodruff
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