February 11, 2010
Date Walnut Goat Cheese Spread
If someone had told me five years ago that in 2010 I’d lie in bed concocting recipes for sweet and savory goat cheese spreads, or day dream about goat cheese baked with herbs and pizza topped with goat cheese and caramelized onions, I would have (nicely) called them crazy. Hate is such a strong word, but I hated creamy goat cheese. I figured it was just one of my few taste aversions, similar to how some people strongly dislike the taste of onions or fish or capers even if they’ve never had a bad experience with them. I loved cow’s milk feta and blue cheeses, but soft goat’s milk cheeses didn’t fly with me. And then, about two years ago, something changed, my palate got a grip, and suddenly goat cheese wasn’t so repulsive. The more I ate it the more I enjoyed its tangy flavor. And as of late, I’ve been having mad cravings for it. Stubborn as I may be, I would have to acknowledge that the aforementioned crazy person’s prediction was true. I do dream of goat cheese. Which brings me to this ridiculous spread.
January 27, 2010
Crisp Thyme Flatbread
Here are some ways you can impress your friends at your next dinner party:
1) Prepare a 6-course dinner Iron Chef style alongside your very own local Iron Chef (ahem, Michael Symon).
2) Invite Julia Roberts (a la Notting Hill). Clive Owen would be just as smashing. Yes, actually, I highly recommend inviting the latter.
3) Serve beluga caviar as an appetizer and top the entree with shaved white truffles.
4) Perform that tablecloth trick with your great-great-great-grandmother’s antique china dishes.
5) Carve an ice sculpture fountain in the shape of the Rockies from which some fancy beverage flows freely (no, not Coors Light).
What? I’m just getting started! These are all too impossible, you say? Hmm. Ok, yes, I see what you mean.
January 17, 2010
I’m about to go where I’ve never gone before. It involves salmon. Um, well, it involves salmon from a shelf stable pouch. (I implore you to keep reading; this has a happy ending.) About a week ago I spotted a recipe for salmon croquettes which I tore out and tucked into my bulging “to make” folder. Earlier this week I was attempting to plan a few nights’ dinner menus and pulled out the salmon recipe (which I could not get out of my head) to complete my grocery list. And then I saw it. Something I hadn’t noticed before. Listed among the panko breadcrumbs and seasonings was this: 2 6-oz pouches of boneless salmon. Quel horreur! Why does pouched (or canned, for that matter) salmon give me the heebee jeebees? Tuna in a pouch is no problem. We are on very good terms. In fact, we meet for lunch about twice a week. But salmon in a pouch? Something about it seemed illegal.
January 6, 2010
You will quickly discover that I have a thing for pulses. Truthfully, I haven’t met a bean, legume, pea or lentil I didn’t like. And if it weren’t for the fact that I vowed to love and cherish (and feed) a tried and true carnivore for as long as I live, heck, I’d consider going vegetarian. Well, maybe I’d consider it. I do like steak. And chicken. And bacon (oops; sometimes). Oh, never mind. Flexitarian works just fine for me. You can’t argue with moderation.