Kefir Goat Cheese with Roasted Garlic and Caramelized Onions
To be continued
Author: jgrusse
Kefir Goat Cheese
I saw on the internet an interesting article from Louetta Hill on an easy and relatively quick way to make a blue cheese log out of goat’s milk. The main problem with implementing this idea was that I found that all the goat’s milk I could locate in Richmond was ultra-pasteurized, and thus useless for Read More …
Korean Chicken Tacos
This is an excellent example of genuine fusion cuisine. Some years ago in Los Angeles, someone had the idea to use Korean-style grilled chicken as a filling in a taco. Another Asian touch was a soy vinaigrette to dress the vegetables in the taco, while two American touches were the flour tortillas and grated cheese. Read More …
Brioche Monkey Bread
The staff of Food52.com raved about a monkey bread recipe in the cookbook Hot Bread Kitchen. That was the starting point for this dish. Instead of basing it on their challah dough recipe, I based it on Pain Brioche Commune because it was a recipe that I could start on Saturday afternoon, have rest overnight Read More …
Boursin-style fresh cheese with garlic and herbs
There are many recipes on the internet which aim to duplicate the popular French fresh cheese Boursin. Most of them start with purchased cream cheese and butter, which are mixed together and then flavored. I was looking around for a version which involved actually making a fresh cheese as a starting point. I found a Read More …
Overnight 40% Whole Wheat Bread
A recent article in Food52.com about the best bread books had very favorable comments about this bread, which appears in Ken Forkish’s recent book, Flour Water Salt Yeast. I liked the idea of a bread with a mixture of whole wheat and white flour, so I made it, and it turned out very well. We Read More …
Sauteed Duck in Vinegar Sauce
Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup. As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …
Goan Sausage and Peppers
Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa. I bought 5 lbs. and have been looking for recipes to use them in. Last night I fixed a sausage and pepper stir fry, inspired by a Read More …
Biscuit Bombs
Biscuit bombs are North Carolina’s answer to the Texan sausage and cheese kolache ( Kolaches ). I heard about them when Nick and Anna got a kit to make them from “Farmer and the Dail”, a restaurant in Snow Hill, NC (an unlikely name for a town in eastern NC where it very seldom snows!) Read More …
Enfrijoladas
Enfrijoladas are a culinary cousin to enchiladas, in which the sauce for the tortillas is based on beans rather than on vegetables. This version is adapted from a recipe on www.weareneverfull.com, which was in turn adapted from Rick Bayless. I made two primary changes. First, since I had a lot of leftover refried beans, I Read More …