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By mlb, on May 6th, 2011%
Short and sweet today, because I am tired. French Fridays with Dorie: Goat cheese cheesecake edition. Delicious! Go!
1. I was the lazy this week and used store bought crust. Oh, the shame!
2. But to make up for that, over half the chevre I used was homemade! In that mound, I layered in dried lavender and orange zest so my tart had those flavors too.
3. Berries on top were delicious!
4. I hope it freezes okay, because half of mine is now sitting in the freezer.
5. My springform pan is about 6 inches, so I kinda of 2/3rd-ed the recipe. Seemed to work fine!
6. I couldn’t decide between vanilla or brandy so I added a smidge of both.
7. I really liked this. Next time, I may try to make it just a bit sweeter or serve with more fruit.
Check out everyone’s posts here. Okay, on with the . . . → Read More: FFwD: Tourteau de Chevre
By mlb, on May 1st, 2011%
This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.
Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.
And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.
Risotto All’Arancia con Carote (or Orange Carrot Risotto)
Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings)
3 medium carrots, diced
1 large orange
3 tbsp olive oil (divided)
1 shallot, . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)
By mlb, on April 7th, 2011%
Ah, Spring! Rain, freak hail storms with thunder, mud…asparagus! This was a tart that I was very happy to make because I was super excited to try out my new, skinny, rectangular tart pan and also because I love asparagus. My expectations were met as this was a very good tart and honestly, it could be a much simpler meal if you used pre-made pie crust and skipped the roasted garlic and Parmesan chips.
But, if you want to go all out and you have some time, make your own crust and do the garlic and Parmesan! You won’t be sorry.
Asparagus Tart with Roasted Garlic and Parmesan Chips
Adapted from Bon Appétit Magazine
1 ready-to-use pie crust (or your favorite pie crust recipe made and ready to go. Mine is this one by Dorie Greenspan. When I use it for a savory pie or tart, I replace the 1/4 . . . → Read More: Asparagus Tart with Roasted Garlic and Parmesan Chips
By mlb, on March 19th, 2011%
So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.
The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). Here’s a link to that recipe: Simple Creamy Goat Cheese.
Since I did take the class though, I purchased some culture, which you can find online at New England Cheesemaking Supply or also in Portland at the Urban Farm Store on Belmont, in SE Portland.
Before I start with the step-by-step, here are a . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre
By mlb, on March 9th, 2011%
This, as I mentioned on Twitter last weekend while making it, was the very first recipe that I ever made out of a cookbook as an adult. It’s in one of my most-favorite-ever cookbooks, The Farmhouse Cookbook. It was really fun going back and making the same dish again…it’s one of those recipes where I have literally been saying, “Oh! I need to make that again!” for about the last 15 (20!!@#!) years. I really need to stop procrastinating. Hmmm…maybe tomorrow?
Anyway. In this version, I substituted canned tomatoes for the fresh (if it is Summer, and you feel so inclined, use 2 1/2 pounds fresh tomatoes for the sauce). I used a full can of whole, peeled tomatoes and about one half of a leftover can of diced tomatoes that I needed to use up. I only used two jalapenos, but in retrospect, I think . . . → Read More: Mary Navarette’s Garlicky Enchiladas
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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.
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