Wishing everyone and their families a wonderful holiday. Looking forward to more culinary exploration and discoveries (and sharing them) in the new year!
Sunday, December 25, 2011
Merry Christmas To All...
And to all a good night.
Wishing everyone and their families a wonderful holiday. Looking forward to more culinary exploration and discoveries (and sharing them) in the new year!
Wishing everyone and their families a wonderful holiday. Looking forward to more culinary exploration and discoveries (and sharing them) in the new year!
Saturday, December 17, 2011
Parmesan Crisps
Why not?
Using a cheese plane, "peel" as many slices of parmesan as you like. Lay them on a baking sheet (using parchment paper would be a good idea) and bake at 350 for 15 minutes.
Serve with apricot preserves. (Or crumble and use as a salad topping)
Using a cheese plane, "peel" as many slices of parmesan as you like. Lay them on a baking sheet (using parchment paper would be a good idea) and bake at 350 for 15 minutes.
Serve with apricot preserves. (Or crumble and use as a salad topping)
I... I... Iloveit.
So I'm getting married this spring. (woah) As an early and off-guard-catching bridal shower gift four of my very best friends from home sent me a KitchenAid mixer. The 5-quart artisan stand mixer in the color I've been drooling over for months: Aqua Sky.
I've used it at least twice weekly since it came into my life.
Check out this culinary accoutrement of beauty:
I've used it at least twice weekly since it came into my life.
Check out this culinary accoutrement of beauty:
Tuesday, December 13, 2011
Potato, Leek, and RACLETTE Soup.
It doesn't roll off your tongue as smoothly but it goes down a lot moreso.
Last night's laziness lead to tonight's productivity, and Jamie Oliver is on a roll in my book. This is the second soup I've ever made, also the second of which is his recipe. While his calls for Taleggio, I wasn't entirely thrilled about spending $28.99 / lb for cheese I would be cubing into my soup. So I opted for a nice French Raclette, similar in nuttiness and the end result (though I suppose I can't compare) was equally delectable.
Ingredients:
1 small onion
1 stalk celery
2 medium leeks
1 pat butter
3 cups vegetable broth
2 small potatoes
1 small bunch fresh thyme
3 oz (I used half a tub) créme fraîche
3 oz taleggio (or raclette) cheese
2 slices ciabatta (or an entire sliced sourdough baguette. I'm not ashamed)
1 clove garlic
olive oil, sea salt, black pepper
-Roughly chop the onion and celery.
-Trim the leeks and halve them lengthwise, then cut across into chunks - rinse well under cold running water and set aside to drain.
-Place a deep pan (this'll be your main soup pot) on a low to medium heat and add butter
-Once butter has melted add the onion/celery/leeks, a lug of olive oil and a "splash" of water (I used 1/4 cup and this was probably not enough.) Stir and cover, cook for 8-10 minutes or until veggies have softened.
-Fill another deep pan (soup pot) with vegetable broth and bring to gentle simmer over medium heat.
-In the meantime peel the potatoes and roughly grate them onto cutting board - add to the pan of simmering broth and cook for 5 minutes.
-Pick the thyme leaves from the sprigs - add half of the thyme to the stock.
-When potatoes are cooked through pour the broth mixture into the pan of vegetables and bring everything to a boil
-Stir in the créme fraîche and let it simmer for a few minutes.
-Chop the cheese into chunks.
-Put the grill pan on high, dry (no olive oil!) and slice your bread, cut the garlic clove in half.
-Take the soup off the heat and add the cheese - stir for a couple minutes until it's melting, and blend with a hand mixer (I used my emersion blender as I wanted more of a puree -- I highly recommend this!)
-Flavor soup with sea salt and pepper (it'll need it)
-Rub the garlic on each side of the bread slices and then lay the slices on the grill to toast for a minute or two a side.
-Put your soup in bowls (Jamie says to warm the bowls on low in the oven first. I'm not that fancy), add a sprinkle of thyme & pepper in the middle, a drizzle of olive oil around it, and one of your garlic bread slices.
I'd double the recipe for a decent amount of leftovers!
Last night's laziness lead to tonight's productivity, and Jamie Oliver is on a roll in my book. This is the second soup I've ever made, also the second of which is his recipe. While his calls for Taleggio, I wasn't entirely thrilled about spending $28.99 / lb for cheese I would be cubing into my soup. So I opted for a nice French Raclette, similar in nuttiness and the end result (though I suppose I can't compare) was equally delectable.
Ingredients:
1 small onion
1 stalk celery
2 medium leeks
1 pat butter
3 cups vegetable broth
2 small potatoes
1 small bunch fresh thyme
3 oz (I used half a tub) créme fraîche
3 oz taleggio (or raclette) cheese
2 slices ciabatta (or an entire sliced sourdough baguette. I'm not ashamed)
1 clove garlic
olive oil, sea salt, black pepper
-Roughly chop the onion and celery.
-Trim the leeks and halve them lengthwise, then cut across into chunks - rinse well under cold running water and set aside to drain.
-Place a deep pan (this'll be your main soup pot) on a low to medium heat and add butter
-Once butter has melted add the onion/celery/leeks, a lug of olive oil and a "splash" of water (I used 1/4 cup and this was probably not enough.) Stir and cover, cook for 8-10 minutes or until veggies have softened.
-Fill another deep pan (soup pot) with vegetable broth and bring to gentle simmer over medium heat.
-In the meantime peel the potatoes and roughly grate them onto cutting board - add to the pan of simmering broth and cook for 5 minutes.
-Pick the thyme leaves from the sprigs - add half of the thyme to the stock.
-When potatoes are cooked through pour the broth mixture into the pan of vegetables and bring everything to a boil
-Stir in the créme fraîche and let it simmer for a few minutes.
-Chop the cheese into chunks.
-Put the grill pan on high, dry (no olive oil!) and slice your bread, cut the garlic clove in half.
-Take the soup off the heat and add the cheese - stir for a couple minutes until it's melting, and blend with a hand mixer (I used my emersion blender as I wanted more of a puree -- I highly recommend this!)
-Flavor soup with sea salt and pepper (it'll need it)
-Rub the garlic on each side of the bread slices and then lay the slices on the grill to toast for a minute or two a side.
-Put your soup in bowls (Jamie says to warm the bowls on low in the oven first. I'm not that fancy), add a sprinkle of thyme & pepper in the middle, a drizzle of olive oil around it, and one of your garlic bread slices.
I'd double the recipe for a decent amount of leftovers!
Monday, December 12, 2011
Happy Rainy Days.
Sourdough, tomato soup, cheddar.
The quintessential rainy day meal.
The quintessential rainy day meal.
I stopped by Say Cheese in Silverlake this afternoon to pick up a nice extra sharp cheddar. The kind suggested was a 2 year aged Cabot (good old Vermont made.) Delightfully flaky, sharp and salty.
Combined with Trader Joe's creamy tomato soup (flavored with Sriracha, sea salt and pepper) and slices of grilled sourdough and I was in my own world for each of the 5 minutes it took to devour.
Homemade Dog Treats.
The easiest recipe in the history of all recipes. This was an easy afternoon task that kept my little buddy by my side eager with anticipation.
Passed on from a friend of a friend, the recipe (found here) is as follows:
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth - I use Jif Natural Peanut Butter)
1 cup milk
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet (or use parchment paper) until lightly brown. Cool on a rack, then store in an airtight container.
Beware: these burn easily.
Passed on from a friend of a friend, the recipe (found here) is as follows:
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth - I use Jif Natural Peanut Butter)
1 cup milk
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet (or use parchment paper) until lightly brown. Cool on a rack, then store in an airtight container.
Beware: these burn easily.
The Absentee Blogger.
While I began this blog more as a hobby for myself and an outlet for my passion du fromage (and food in general) I did mean to post far more often than I have. Goal for 2012.
Since my last post I've experienced the most incredible event in my cheese-loving history: I. Made. Cheese. I was so excited during the entire process, I stretched the damn mozzarella into more of a rubber ball, but I enjoyed it just the same. Paired with fresh garden heirloom tomatoes and drizzled with olive oil.
Since my last post I've experienced the most incredible event in my cheese-loving history: I. Made. Cheese. I was so excited during the entire process, I stretched the damn mozzarella into more of a rubber ball, but I enjoyed it just the same. Paired with fresh garden heirloom tomatoes and drizzled with olive oil.
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