Tomme Cheese Eggs
During our cheese 101 class at Murry’s Cheese we learned about Tomme which could be either cow’s milk or goat’s milk – the main charactericterisc is that the milk is it heated at a low tempeture and pressed into molds giving it a soft creamy texture. We loved the cheese so much, we brought some home and made these two dishes.
With the right set of tools this is an easy dish to make.
Tangine is a dish that is named both for the food and the vessel it’s made in. However, just because you don’t have a tangine, it doesn’t mean you can’t make this dish at home. While we have a clay pot with a lid handy (more on the awesomeness of clay pots later), you really only need a oven-save pot/dish and some tin foil to cover it. » Continue Reading…
Walnut Pesto Pasta
A few weeks ago, I had a craving for pesto. We went over to Fairway and the basil looked great but when we went down the nut isle- pine nuts were $13 for a 1/2 cup!! There was no way I was about to pay that, so I thought to myself what to do next. Next to the pine nuts were the walnuts – $4 for a 2 cup bag – much better. » Continue Reading…
Stuffed Mushrooms
These are two very simple dishes, but complex in flavor. The idea for the brussel sprout salad came to us after we purchased the mandolin and started shredding everything. My new favorite salad is shaved brussel sprouts, walnuts, Pecorino Romano cheese with a lemon olive oil vinaigrette. I like Sebicca’s flavored olive oils based out in “the breadbasket” of northern California.