Sunday Dinner Photo Shoot.

When posting the Parmesan Dijon Chicken & Ancini di Pepe recipes the other night I was embarrassed that I hadn't any photos to accompany them. It made tonight's menu decision an easy one. I'm also sharing photos of the entire finished product so you can see just how much doubling the recipe will get you.  
I was elbows deep in raw chicken when I realized we were out of bread crumbs, so I used panko chips instead. (Hence the lighter hue of chicken than you'd normally get.) The panko chips ended up being a great substitute, I'll probably end up using them by choice in the future.


Without further adieu, here is tonight's (and tomorrow's) dinner of Parmesan Dijon Chicken and Orzo (Ralph's was out of AdP) with Spinach and Feta:

*The lemon slices on the dish are from our very own dwarf meyer lemon tree in the backyard -- it only took 10 months to start regularly producing fruit and we are very proud!

Died and Went to Heaven...

...in downtown Los Angeles.

I've lived in LA for 6 years now, and just this afternoon made my very first excursion to Pete's Cafe and Bar downtown.

How it took this long to visit is beyond me, but I'm just grateful it happened. I would never have guessed such an unassuming cafe would be so cheese-centric!

It took 10 minutes and a waiter recommendation before I was able to decide between the

Mac and Cheese (made with Vermont extra sharp white cheddar, asiago, goat cheese and tarragon), and the Supreme Grilled Cheese.

I chose the latter.

Words can't describe the level of bliss experienced when the plate was presented in front of me.

Pete's makes their special sandwich by stuffing it with blue, goat, cheddar, and mozzarella cheeses. I'd never heard of such a combination between two slices of bread, but the flavors blended beautifully. (I think I even giggled after taking my first bite.)

Along with the grilled cheese came a cup of delicious tomato basil soup - the perfect amount for dipping - and a side of french fries swimming in a rich and creamy blue cheese sauce that I never wanted to end.

I practically rolled out the door at the end of the meal... and can't wait to do it again.

Easy Weeknight Meal.

These 2 recipes combine to make my fiancé's very favorite meal.

(so he says)

I'm almost disappointed that they've won the title as it is one of the easiest, quickest and least complicated meals to create. (What about the 4-hour braised short ribs?)

I usually double the recipe so we have plenty of leftovers.

Part 1:

Parmesan-Dijon Chicken

(bettycrocker.com, plus my own additions/alterations)

Yields: 3 - 4 people

1/4 Cup butter or margarine, melted

2 tablespoons Dijon mustard - I use equal parts butter to dijon

3/4 Cup Progresso dry bread crumbs

1/4 Cup grated Parmesan cheese - I use equal parts bread crumbs to cheese

6 boneless skinless chicken breast halves (1 3/4 lbs) - I found that cutting the chicken breasts into bite size pieces coats each piece with far more flavor than a whole breast

Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed - Use a big bowl for this instead: see why in next step. Mix bread crumbs and cheese in large plastic bag.

Dip one piece of chicken at a time into butter mixture, coating all sides - Far less time consuming to dump all chicken pieces into the large bowl and mix with spoon - or hands - until every piece is coated.

Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture

Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches - I also dump the leftover soaking bread crumb mixture over the top for extra flavor

Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. - No turning necessary. Though I usually turn up the oven 100 degrees for the last 5 - 7 minutes to give it just a little extra crisp on the outside.

Part 2:

Ancini di Pepe with Spinach and Feta

(epicurious.com, with my own additions/substitutions)

Yields: 6 side dish servings - 3 in reality. Another reason I always

double the recipe.

• 1/2 lb acini di pepe or orzo (1 1/4 cups)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced (1 tablespoon)
• 1/4 teaspoon dried hot red pepper flakes - I use closer to 1 - 2 Tbsp - we like a good kick of spice
• 3 scallions, chopped - I use 3 shallots
• 1 (10-oz) package chopped frozen spinach, thawed and squeezed dry
• 1/2 cup crumbled feta (3 oz; preferably French) - I use a full 6 oz. package

• Accompaniment: lemon wedges - I find its crucial to the dish to add the juice of about 3 lemons, with an additional 4 - 6 thin slices of lemon for presentation.

Cook pasta in a 4- to 6-quart pot of boiling salted water, uncovered, stirring occasionally, until al dente, then drain well in a course-mesh sieve.

Transfer to a bowl and keep warm, covered.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions (shallots), stirring occasionally until garlic is golden, about 2 minutes.

Add spinach and cook, stirring until heated through, about 4 minutes.

Toss pasta with spinach mixture and feta (and lemon juice) until combined.

Season with salt and pepper - I usually sprinkle a few more red pepper flakes here, to taste.

Place lemon slices on top of pasta for presentation.

No rocket science here, but both recipes are packed with flavor.

I hope you enjoy them as much as we do!

(I realized just now that I've never taken a photo of this dish. I will do that the next time I make it and update this post!)

A Lotta Burrata

Burrata is one of my favorite cheeses - in the mozzarella family, actually developed from mozzarella and cream. The outside "pouch" is made of mozzarella, then filled with mozzarella bits and cream before it's knotted closed. Once cut open, the thickened cream oozes out into a gooey, buttery heaven.
When I ever get around to learning to make cheese. . . creating this will be a priority.

I serve burrata split open in the middle of a cheese board, drizzled with a nice olive oil, sprinkled with freshly ground pepper and surrounded by extra thin slices of prosciutto di parma and/or heirloom tomatoes... It happens far more often than it should.  

Cheese is Good for You!

Cheese gets a bad rap because of its high fat content and while yes, sitting down and eating the entire cheese plate (sometimes we just can't help ourselves) will do your cholesterol - and skinny jeans - no favors, when supplemented with fruits and fibers, cheese is actually quite good for your health. Hooray!

I am currently reading a cheese textbook by one of America's greatest masters of cheese, Max McCalman, titled (wait for it...)

Mastering Cheese. And. It. Is. Awesome.

I was never stellar at paraphrasing and I'm too eager to share my findings so I'm going to pretty much lift them right out of the chapter,

A four ounce piece of solid farmhouse cheese supplies more than half the adult nutritional requirements for protein, fat, calcium, and phosphorus as well as significant portions of vitamins A, B2, and B12. If you compare the nutritional content of a 3.5 ounce chunk of a hard, aged Cheddar or Emmenthal cheese to an equivalent amount of chicken eggs (approximately 2 eggs), the cheese contains about twice as much protein and one quarter the cholesterol.

Three of the world's highest per capita cheese-consuming countries - Greece, Italy, and France - have some of the lowest rates of cardiovascular disease and some of the longest-lived populations. (Not to mention the world's most beautiful people. Coincidence?)

Along with the physical benefits of cheese, he goes on to tell us how it's great for our psyche, too,

The amino acid tyrosine (which humans cannot manufacture ourselves) exists in relatively high concentrations in cheese. When we eat cheese, molecules of casein (milk's primary protein) are broken down and digested in our bodies, releasing tyrosine for absorption into our bloodstream. The casein gets broken down further into a feel-good chemical, casomorphin, which is an opioid (in the same family as morphine and heroin, hence our feelings of addiction towards cheese)... and the tyrosine reacts with an enzyme called tyrosine hydroxylase to form such neurotransmitters as epinephrine (adrenaline), norepinephrine (helps fight depression and increases our attention skills and ability to focus), and dopamine (activates the brain's reward system).

Who needs uppers when you have cheese?

And that is just chapter one. If Santa Monica College offered a course on cheese, I would be first in line at registration.

Faking Gourmet.

With football playoffs upon us (Go Pats!) and the Superbowl around the corner, I wanted to share an appetizer that is sure to impress and never fail. It is the perfect combination of savory and sweet.

My boss introduced it to me almost 6 years ago, and has since become my go-to for parties. The presentation looks fancy, but I promise it's easy and quick to assemble!

Pancetta Crisps with Goat Cheese and Pear

(Bon Appétit 2004 via Epicurious.com)

Yield: Makes 16 (I usually double the recipe for parties because lets face it, if given the opportunity I could eat 8 all by myself)

Ingredients:

• 16 thin slices pancetta (found in the packaged meat section of the market)
• 16 teaspoons soft fresh goat cheese (from 5-ounce log)
• 2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
• Fresh thyme leaves (I use rosemary instead because I love it)

Preparation:

Preheat oven to 450°F.

Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper (if desired).

Bake until golden, about 10 minutes.

Using spatula, slide pancetta crisps onto platter.

Top each with 1 teaspoon goat cheese and 1 pear slice.

Sprinkle with thyme (or rosemary) and serve.

Graciously receive compliments.

Cheese Plates.

Arguably my favorite dishes to create, admire, and enjoy.

My two hands-down most favorite cheese plates are those found at Ludobites and Father's Office, whose components vary with each attendance. I have yet to NOT feel giddy with anticipation at either restaurant as their cheese plates are presented in front of me.

It's the little things, right?

When entertaining in my own home, my cheese plate usually consists of the following:

* Toasted baguette slices (slice thin 1 loaf of french or sourdough baguette, lay slices out on cookie sheet, drizzle with olive oil and sprinkle with pepper, heat in oven at 250 for 12 - 15 minutes - until outside edges are crispy and insides still a bit soft)

* Wedges of the following cheeses:

-Saint Agur Blue

-D'affinois Double Cream

-Port Salut

-St. André Triple Cream

-Five Year-Aged Gouda

* A variety of grapes or berries strewn about the platter is always fun, as well as a spoonful of quince paste in the center.

Other exciting accompaniments could be honey, dried apricots, or nuts (for those of you unlike me, who is allergic to them).

Tough to go wrong with a cheese plate, and unless hosting a support group for the lactose intolerant, always a crowd pleaser.

The Breakfast Sandwich.

A few months ago, after discussions of just which restaurant in town has the BEST breakfast sandwich, we challenged ourselves to re-create the chosen sandwich: The Cafe Surfas Breakfast Panini (half a Surfas breakfast panini on the right side of the dish).

Only slightly modifying the ingredients and technique (due to time and ingredient constraints) our delivered dish was, dare I say, as good as the restaurant's.

To construct our masterpiece, we used freshly sliced sourdough bread, eggs fried over easy, 1 hour "quick-roasted" tomato slices, Applewood smoked bacon, herb-mayonnaise,

and of course, Vermont Extra Sharp White Cheddar Cheese.

It was a proud day.

Welcome.

If you told me you knew someone who loved cheese more than I do, I wouldn't believe you.

This blog was born almost a year ago with a different intended direction than I'm about to take it.

My friend Kristine and I had planned on visiting wine and cheese joints around the city and blogging about our experiences.

Our first night was at Suzanne Goin & Caroline Styne's fabulous Wine and Cheese Club at Tavern in Brentwood - that first glass poured by a not-soon-forgotten, friendly bartender named Juan.

And so it began.

Unfortunately, it's nearly a year later and there lives not a single entry about any of our experiences. So I've decided to take this blog in a slightly broader direction and use it more as my outlet to share adventures, experiences both in the kitchen and as a diner, recipes, and opinions regarding great food in general, but mainly regarding cheese.

If someday this blog has more than 4 readers, well then I hope you all enjoy it.