I always thought cheesemaking was out of reach for a plebe(*) such as myself. Then I saw recipes by Mercedes of Desert Candy and Heidi of 101 Cookbooks, and thought, “Hey, that looks easy.” (*)Here defined as someone who has only purchased cheese, never made it. Not meant as derogatory, just as an observation. Well, […]
Tag Archives: cheese
Baked macaroni and cheese
Sunday, 21 January 2007
I have this fond memory of the cheesy, creamy goodness of the baked macaroni and cheese from the Netscape cafeteria. That memory cropped up recently, along with the thought, “Hm, it’s been a while since I’ve made or eaten mac-n-cheese.” This recipe is influenced, of course, by others: The one from The Joy of Cooking […]
Chocolate Chestnut Torte
Sunday, 15 October 2006
Recently updated on 10 December 2011. This newer version does away with having to separate the eggs. 🙂 This is my variation of Sunset’s Italian Chocolate-Chestnut Torte. I’ve used sweetened chestnut vanilla purée instead of marrons glacées: either the Minerve or Clément Faugier’s brands could be found in European specialty shops, as well as at […]
Vegetarian Carbonara Pasta
Thursday, 24 August 2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery. This recipe would serve two people. Boiled peas, or sautéed zucchini, nicely complements this […]
Variations on risotto
Wednesday, 23 August 2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven. Here are some ingredient ideas: While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the […]
My Mother’s Pancakes
Monday, 16 February 1998
Serve these pancakes with butter, pure maple syrup (my favorite!) or fruit preserves. You can store leftover pancakes in the refrigerator for a day or two, and reheat them in a microwave oven. I ought to try substituting crème fraîche and lowfat plain yogurt for the sour cream.
Hot Artichoke Dip
Monday, 16 February 1998
This recipe is from Robyn Carillo, who got it from a former coworker of hers. Best served with fresh bread, like a baguette, or crackers.