By mlb, on May 30th, 2006%
We always have tons of yogurt in the house. Little containers of Tillamook Vanilla, Strawberry and Peach, as well of large containers of vanilla or honey for smoothies and plain yogurt for Indian-ish and Mexican-ish dishes.
So, when I saw Alton Brown make Yogurt Cheese on a Good Eats recently, I immediately went rummaging through my kitchen drawers looking for cheesecloth (I just knew I had some somewhere). Because — wow! Cheese from yogurt, you say? That’s sounds so fun.
After locating the cheesecloth and blending my yogurt and herbs together, five hours later I had this easy and tangy yogurt cheese spread. I used a seasoning blend that I had on hand, but fresh herbs could easily be used in this recipe. Chives, thyme and rosemary would be . . . → Read More: Things to do with Yogurt When You’re Bored (or Hungry)
By mlb, on May 29th, 2006%
This last week here in Portland has been cold and rainy. A few nights ago, jwa and I even contemplated using the last of the firewood. We considered it briefly, but decided it was cozy enough lazing on the couch watching the Daily Show and the Lost finale with the cats (they make surprisingly good lap and leg warmers).
Feeling the need for more warmth and a little comfort while the rain pounded the roof and the basement collected a little bit of water, I decided to whip up a pot of asparagus risotto. It’s a very good dish but it can be tricky to time it right. Ideally, you want to make it in the Spring, when asparagus is in season, but when it’s too hot, the last thing . . . → Read More: Risotto Weather’s Last Stand: Asparagus Risotto
By mlb, on May 25th, 2006%
Once Upon a Feast came up with a great theme for his month’s Sugar High Friday — Ginger. Ginger is a very fun ingredient, as it can be in spicy, savory dishes or sweet (and a little bit spicy) dishes. It’s versatile!
Of course, this is Sugar High Friday, so I went with the sweet option. In addition, ginger is very good for the digestion, which makes it a great choice for a dessert theme.
While looking for a recipe, I came across this one from Gourmet Magazine and immediately knew it was what I would be making. jwa gave me a crepe pan a few years ago and I am always looking for things to cook up in it — mainly crepes. I also, have never made dessert crepes . . . → Read More: SHF19: Honey-Ginger Pineapple Crepes
By mlb, on May 24th, 2006%
If it were sunny and warm again, I would be wanting a light, cool, pasta salad for dinner. That is, if it wasn’t 60 degrees, cold, grey and rainy. But that’s okay — I actually prefer cooler weather. I also don’t mind a pasta salad for dinner when it’s not Summery out. Besides, a pasta salad that isn’t cold is really just a bowl of hot pasta. Yeah. So there.
Spinach Pasta Salad
2 cups spinach leaves
1 small handful basil leaves
1/2 cup olive oil
salt & pepper
2 garlic cloves
1/2 cup parmesan cheese
1/2 can garbanzo beans, drained and rinsed
1/2 cup feta cheese
dash red pepper flakes
1 package cooked pasta — fusili works well, so does rigatoni
10-12 chopped kalamata olives
1 can artichoke hearts in water, drained well and quartered
2 tomatoes chopped
1 yellow bell pepper diced
Add . . . → Read More: Spinach Pasta Salad for the Hot & Hungry Masses
