Happy Summer!

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Not only is this Sunday Father’s Day, it is also the first day of Summer! As you know, I am very passionate about cooking and entertaining seasonally, so I always get excited for the official start of the new season. From cocktails to dishes to wine (hello, Rosé season!), I am so ready for summer meals and parties! So this Sunday, as you cheers to your dad and all he’s done for you, raise a glass to summer and all the fun that is to come in the next few months!

Stay tuned this summer for more events, recipes, and entertaining ideas to come!

Bacon Wrapped Dates with Bleu D’Auvergne

If you have been reading along for a while, you already know how much I love two things: simple, delicious appetizers, and cheese! For my fourth recipe from The Cheeses of Europe, I used Bleu D’Auvergne to create an easy, mouth-watering appetizer: Bacon Wrapped Dates. Screen Shot 2015-06-12 at 2.25.43 PMBleu D’Auvergne has a delicious flavor with undertones of wildflower, so it pairs amazingly with the sweet dates and salty bacon. The best part about this recipe is the ingredient list – you only need five simple, wonderful ingredients to throw this appetizer together!

Screen Shot 2015-06-12 at 2.27.57 PMA short shopping list and prep time makes this dish a great choice for entertaining guests – and who doesn’t get excited when you walk in and smell bacon?

Screen Shot 2015-06-12 at 2.28.19 PMSee the full recipe below, or watch the video to see how I prepared this delectable dish!

Ingredients:

20 Medjool dates
1 tablespoon chopped parsley
3 ounces Bleu d’ Auvergne cheese, cut into chunks
Small handful pistachios, crushed
10 bacon slices cut in half lengthwise

Directions:

  1. Preheat oven to 375°.
  2. Cut slits down one side of the dates just large enough to remove the pits—careful not to cut entirely in half.
  3. Fill each date with some chopped parsley, a chunk of Bleu d’Auvergne cheese, and a sprinkle of crushed pistachios. Lightly squeeze them shut.
  4. Wrap a strip of bacon around each date and secure with a toothpick. Bake on a parchment covered baking sheet for about 15-20 minutes, until bacon is crispy.Screen Shot 2015-06-12 at 2.29.13 PM

Summer Sizzle Table

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The fun continues!

I have had so much fun in the whirlwind of the past few weeks, but when it comes down to it, my true passion will also be found in food. Being able to do what I am passionate about, and get to share it with people, is a dream come true! Which is why I am excited to share that I will be hosting a summer edition of Kristin’s Table, my five-course food & wine tasting event, next week! Join me for “Summer Sizzle Table” at 7pm on June 9th at Bocca di Bacco Chelsea for a truly unforgettable evening of food, wine, and learning together. Reserve your seats today by emailing monica@kristinsollenne.com. See you there!

What A Week: Domestic Chíc

Screen Shot 2015-05-29 at 3.36.58 PMLast week I invited you to the pre-release party for my new book Domestic Chíc, and now I’m so excited to show you a few moments from this whirlwind week! From signing books at Book Expo America 2015 to debuting my Cellini aprons at Il Bastardo, this has been a week I’ll never forget. I’m thrilled to get to share my tips for both cooking and entertaining with all of you in this book!

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(photo by @curvily)

This LBD apron is one of my favorites, and is perfect for those last-minute touches on dinner you finish as your guests arrive! Domestic Chíc at it’s finest.

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Seeing my own book among so many other amazing publications at Book Expo America has truly been a dream come true!

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The amount of supporters and friends old & new that came to celebrate with us at Il Bastardo was humbling and exciting. I’m so thankful for the amount of support and passion that surrounds me as I continue on these endeavors. Thank you for a great week – I can’t wait to see what’s next!

Stay tuned to purchase Domestic Chíc and Cellini aprons!

Save the Date: Domestic Chic!

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I can’t tell you how excited I am to be inviting you all to my Pre-Release Book Launch and Designer Apron Preview! Domestic Chic has been an amazing project to work on and a dream come true, and I am so thrilled to finally get to share it with all of you! Join me at Il Bastardo for complimentary cocktails and hors d’oeuvres this week, May 28th, from 6-8pm. This event is free, but please email monica@kristinsollenne.com to reserve your spot. I can’t wait to celebrate with you! What an exciting time!

Have a great long weekend and I will see you at Il Bastardo!

Flatbread with St. Nectaire and Raclette

I love making Flatbread. Not only is it delicious and simple, but you can change it up however you want depending on what you’re craving that day, what the occasion is, or just what is in your refrigerator at the time! It makes for a great meal, or you can make a few varieties and cut into small pieces for appetizers at your next party.

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For this recipe with The Cheeses of Europe, I wanted to stay true to the magnifique flavors of the two cheeses, St. Nectaire and Raclette, so I kept the recipe very minimal and VERY delicious! With quality ingredients like olive oil, garlic, mushrooms, and truffle oil, this Flatbread is both indulgent and simple – perfect for making the everyday amazing.

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Screen Shot 2015-05-08 at 12.36.34 PMYou can see the recipe below, or check out the video here!

Ingredients:

1 ball pizza dough
Flour for dusting
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 pound mixed mushrooms, thinly sliced (chanterelle, porcini, oyster, shiitake)
Sea salt and freshly ground pepper to taste
1 tablespoon chopped parsley
5 ounces Raclette cheese, grated
5 ounces of St. Nectaire cheese, crumbled
2 tablespoons white truffle oil

Directions:

  1. Preheat oven to 375°
  2. Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
  3. While the flatbread is in the oven, heat olive oil in a sauté pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
  4. Remove the flatbread from the oven, sprinkle the grated Raclette and crumbled St Nectaire over it, and place it back in the over for 3-4 minutes until the cheese melts.
  5. Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese