Cheese Recipes

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Yorkshire Pudding (Popover) Recipe

Yorkshire Pudding (Popover)

01.18.10 by Jackie

Yorkshire pudding batter contains very basic ingredients that I'm sure are already in your kitchen; eggs, milk, flour and oil (or fat drippings). The final product is greater than the sum of its parts, and there are few things more dramatic than a basket full of Yorkshire pudding.

Food has an incredible ability to evoke memories, and for me, Yorkshire pudding really takes me back in time to my childhood vacations in England. I stayed 2 years in a row at Tracy's house during Easter break in 1989 and 1990. It's been almost 20 years since the last time we met but we've kept in touch ever since. Tracy is an amazing cook, and I have fond memories of her delicious meals. A typical dinner would be roast beef, Yorkshire pudding, some greens and carrots and a wonderful banana mousse. Tracy, if you're reading, send my love to your lovely girls Emily and Alice!


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Ricotta Pasta with Fennel Recipe

Ricotta Pasta with Fennel

12.18.09 by Jackie

Ricotta pasta is ideal for cold winter days when you're in need of good comfort food. Ricotta is very mild, so I boosted the flavor with parmesan cheese and braised fennel. For extra protein, I added white beans and pine nuts. You can use any shaped pasta, but I happened to have some trottole pasta in the pantry so I went with that. I find the shape so cute; they are corkscrew curled rings with a center stalk. 

I usually make this dish with mascarpone, but after all the decadent holiday treats we've been eating, I was in the mood for something light. Even though the pasta isn't bathed in cream, it's not lacking in flavor.


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Saffron Cauliflower Gratin (Gratin de Chou Fleur au Safran) Recipe

Saffron is not a standard addition to cauliflower gratin, but I've seen it used at several upscale restaurants in Paris. Gratin de chou-fleur is a very common French dish, so the addition of saffron creates a new dimension of color and aroma.

As a child, I remember being served this side dish quite frequently during the winter. Cauliflower may not be considered by some as a comfort food, but when it's cooked in a béchamel sauce and smothered in mozzarella cheese, it will make even the most die-hard cauliflower haters reconsider their position.


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Vegetarian Cheese Quesadilla Recipe

Vegetarian Cheese Quesadilla

10.16.09 by Jackie

Quesadillas are easy to make and fun to eat. We had relatives over for dinner tonight, so I made some quesadilla canapés as an appetizer. I prepared two fillings, one with shredded beef and a vegetarian option as well.

I wanted the vegetarian ones to have a chewy consistency, so I did not use vegetarian chorizo as I usually do when I make vegetarian Mexican dishes. I used shredded, fried tofu that I blended with harissa to add a little kick to the dish. Harissa is a spicy paste that is used as a condiment in Northern African cuisine. I think the grainy paste blended with the shredded tofu loosely resembles the texture of the meat version. I'll post the recipe for harissa tomorrow.

Vegetarian Cheese Quesadilla Recipe


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Brussels Sprout Salad with Marinated Feta Cheese Recipe

We're in a funny period. It's not cold enough to make soup, but we're starting to get fall and wintry ingredients such as figs and Brussels sprouts despite the hot weather. I bought some Brussels sprouts from the local market and decided to make a salad with them. I think the brininess of the feta complements the flavor of the Brussels sprouts really well. I marinated some feta cheese with lemon juice, lemon zest and pink and green peppercorns, and added it to the steamed and grilled Brussels sprouts. The result is something that in no way resembles the boiled, lifeless Brussels sprouts that are reviled by kids and adults alike. In fact, the girls absolutely love Brussels sprouts, and they completely inhaled the salad. 

This winter, I'll post a Brussels sprout gratin that no one can resist . Stay tuned!


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