Pâte à Choux Pastry + Simply Sweet Chouquettes

Eat Well

Pâte à choux (pronounced “pah-ta-zhoo”) is what one might call the universal French dough. From only four main ingredients — butter + liquid (water or milk) + flour + eggs — comes the basis for many types of pastries.

There are the famously French éclairs and profiteroles, and the more American cream puffs and crullers. Gougères take the dough in a savory direction, and the towering croquembouche in its spun sugar cage is an edible masterpiece. But it’s sweet little chouquettes that are my personal favorite.

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Israeli Black Bean Fritters

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I call these fritters instead of falafel because, whereas falafel are usually deep-fried – often translating to greasy + heavy – these are sautéed in a lightly oiled skillet for a (healthier) bite that’s tender + fluffy inside with a light crisp on the outside.

Calling on Israeli flavors to pair with a colorful veg chop, I incorporated cilantro, mint, cumin, chillies and lemon into the black bean base — something a bit different and unexpected for summer. In keeping with the theme, ours landed atop a mixture of spinach and arugula, fresh mint and basil leaves. Lemon-thinned tahini sauce + a sprinkle of sumac to finish.

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Clams with Brussels Sprouts, Bacon + Angel Hair

Eat Well Edibles Recipe

Though our Midwestern constitutions don’t always feel at home in the South, we fully appreciate just how lucky we are to live on the Atlantic shore where seafood is not only abundant but caught-that-morning fresh. Today’s bowl of goodness features briny sweet NC littlenecks, but takes its inspiration from memories of travelling to two other coastal areas.

First are Roaring Water Bay mussels that we steamed in a heady Sligo County brew with bacon and cabbage. A feast taken watching the moon rise over the inky black waters of Baltimore, County Cork, Ireland. The other, cherrystone clams cooked with garlic, chillies, lemon and a splash of a local white wine. In the postcard village of Lubec, ME, perched at the northeastern tip of the US, it was a meal prepared in the shared kitchen of our inn and enjoyed in our room overlooking the Quoddy Narrows and Canada in the distance.

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Colombian Chicken Stew with Potato and Corn on the Cob (Ajiaco Bogotáno)

Eat Well Edibles Recipe

Knee-high by the Fourth of July,” or so the old corn farming adage goes.

Growing up in the upper Midwest, where there are only a handful of months in which farmers could plant, cultivate and harvest, you quickly learn — and learn to anticipate — when each of these precious few crops is ready and at its peak. Here in the south, the lines blur as the growing season is twice that of my former home, if not more.

Still, no matter how quickly the stalks rise skyward, the first ears of ripe sweet corn in our kitchen will always signal it’s truly the height of summer. And this year, our corn is homegrown! A deliciously successful garden experiment.

Being that the heat and humidity practically shout that it is high season, you may be thinking, stew?! I love a good chilled gazpacho (this refreshed us twice earlier in the month), but for me, warm and cozy bowls of stews and soups are equally as satisfying any time of the year. Besides, there’s science behind heating to cool.

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