Let’s join with the French this week in the celebration of Bastille Day! And why not do it with enjoyment of some French Food! Check here on The Grain Bin this week for treats from across the Atlantic. Make Bastille a week of French Food.

Why not start your week with a simple but delicious summer combination. Fruit, Cheese, and Baguette Tray. With a nice glass of wine. Don’t make it complicated. Choose some fruit that is easy to eat. Cherries, grapes, melon and/or strawberries. These are so easy to wash/clean and put out on your tray. Add some cheese. Choose a soft cheese like Brie, a hard sharp cheese like Cheddar or Gruyere, and a pungent blue or gorgonzola. Leave them in large pieces with implements for guests or cut them up as you want. Some picks might be supplied for eating.

For the wine, please make it a favorite of yours. If there are enough guests, you may want more than one variety. If the gathering is more intimate, choose a favorite and go with that.

And finally – That wonderful French Baguette. Baked in your own oven. It’s available from Sturdiwheat and is as easy as the rest of this simple service. You can’t do better than this bread for your guests. And it is so easy to make. As with most Sturdiwheat products.  Just add water.  You will be an artisan baker with everyone enjoying this very special treat without having to travel to France. You might have guests just tear off pieces of the bread, or you could slice it in diagonal pieces to be enjoyed with the fruit and cheese. You might put out some unsalted butter for those who desire it. Your choice.

You can form these loaves so easily and bake them just before serving. Or you can bake it early and serve at room temperature. But think about it – that smell of fresh bread in the oven for your guests. What an added indulgence!

Enjoy the tray – Sip a favorite wine – and savor this warm, delicious baguette. It makes me hungry!

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I know we think of French Onion Soup when we connect soup and France.  But it is summer.  Why not try a cold soup that is often attributed to the French.  Vichyssoise is actually a soup created by a French chef from the Ritz-Carlton in New York in the early 20th century.  The ingredients are leeks, potatoes, cream, and chicken stock.  Here is Chef Diat’s recipe from the Ritz-Carlton.  There are many variations on that soup today.

Chef Diat based his recipe on his childhood memories of his mother’s chilled Leek and Potato Soup.  Here is a recipe from Julia Child for that Leek and Potato Soup.  Either one will be a true delight on a hot summer day in mid-July. 

Now – to really enjoy that soup, don’t forget the baguette.  Is any soup truly complete without bread?  Sturdiwheat has it! Just add water.  Easy.  Healthy.  Natural. There is nothing better than the aroma of that fresh bread baking in your home.  And you can be that Master Baker with this baguette mix from Sturdiwheat.  Go for it.  You won’t be disappointed.  And the French will think you are one of them!  How’s that for a bonus!