Crispy Quesadilla with Pecorino and Onion & Garlic Jam
Pretty much everyone loves a quesadilla. Whether you are feeding a 3-year old with mild Monterey jack, or a sophisticated foodie with taleggio and grilled figs, a tortilla and melted cheese is quick to make and irresistible. Let me tell you about a simple trick which will …
Grilled Eggplant And Shiitake Bruschetta
I cannot tell a lie. This was a totally failed experiment, but a yummy bite of food.
Experiment first: I’ve been interested for awhile in the idea of using the microwave to glaze a plate with sauce. The way I’ve tried it, I put maybe a tablespoon of a fairly thin sauce …
Gougères with Blue Cheese and Rosemary
Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka ) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, they rise from steam and the structure created from gluten and eggs. The same dough (minus the cheese) is used to make …
Panko-Crusted Egg With Cherry Smoked Asparagus, Smoked Paprika, And Sherry Gastrique
This was the third course for my recent “underground” dinner party, and definitely my favorite. The panko-crusted egg was a late-night inspiration. I’ve been on a hunt for new ways to add crispy textures in unexpected places. The crunchy panko makes a really cool counterpoint …
I "met" Ivy Manning when my wife gave me her terrific first cookbook. Since then, we've become frequent visitors to each other's blogs, and we keep up on Twitter as well. (Come follow me or Ivy, we'd love to hear from you).
We've discovered that although she's an omnivore and I'm a vegetarian, our taste …
Syrian Style Labneh (Spiced Yogurt Cheese)
This recipe is adapted from Poopa Dweck’s cookbook, Aromas of Aleppo, The Legendary Cuisine of Syrian Jews. I wrote more about that book in this post on Syrian Red Lentil Soup.
Labneh, aka Lebneh, is eaten all over the Middle East. The term can cover a wide range of yogurt-based products …
Asparagus Caviar
(By the way, if you like this post, please give it a Thumbs Up on Stumbleupon – much appreciated!)
So, I’m working more on dishes for my first Herbivoracious dinner party. I want the amuse bouche to be traditional buckwheat blini with creme fraiche and asparagus caviar. The caviar is made using the spherification technique …
