|
|
By mlb, on February 8th, 2012%
This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.
The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!
I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!
Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!
Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches
By mlb, on February 5th, 2012%
This week’s French Fridays with Dorie was for a very interesting quiche — Apple & Gorgonzola. And, as is my way, I changed it quite a bit. I actually feel a little bad, it seems like I’m always fiddlin’ with these Around My French Table recipes, which I know would be very good great made exactly as written. I just…can’t help myself.
Actually, I usually make changes based on what I have at home or what I maybe don’t like. Take for instance Gorgonzola shudder. I am just not a fan of the blue cheeses, so I swapped that out for some feta and a little cheddar.
Here’s what else I changed this week (and some notes):
1. We went out to dinner Tuesday night and last night, and I just couldn’t make a (delicious!) butter-laden crust in good conscious. So, I made this Whole Wheat Olive . . . → Read More: FFwD: Apple, Feta & Baby Kale Quiche
By mlb, on September 27th, 2011%
I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!
Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.
1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
By mlb, on September 6th, 2011%
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
By mlb, on August 19th, 2011%
Okay, Summer, welcome! The garden missed you and so did jwa. I could go either way, but I know the garden enjoys you so it’s okay. Except that it’s hot. Which I guess is okay because then I can make huge salads for dinner. Hey, kind of like this one!
I used the Alton Brown recipe for inspiration and then sort of changed it. A bit less spinach, less bacon, balsamic for red wine vinegar and I added garbanzos and feta for more of a dinner salad type thing. It was delicious! Plus, it gave me an excuse to buy bacon outside of the traditional bacon season in this household (Oct – Feb). Hooray for rule-breaking!
Spinach and Feta Salad with Warm Bacon Dressing
Recipe adapted from Alton Brown
6 ounces baby spinach
2 large eggs
4 pieces bacon
2 tbsp balsamic vinegar
1 tsp sugar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black . . . → Read More: Spinach and Feta Salad with Warm Bacon Dressing
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
