Sub Categories in Cheese

Category of: Cheese

Black bean quesadillas with cherry tomatoes and cilantro salad

March 6, 2015

It’s always interesting to see what other food bloggers write about. I have looked around on the internet and it seems the trend at the moment is to reflect about the change of season. It’s very tempting to talk about the change in weather and how one is emerging from winter hibernation. Some are still writing about making soups and curling up on the sofa with a cashmere blanket and a good (cook)book, others are... View Article

Grilled eggplant and kale panini with asiago and parsley pesto

September 21, 2014

My last meal would have to include bread. It’s one of those thing I would not want to do without and I am not talking about the gluten free versions. Good, hearty, country style loaf with thick, chewy crust and dense, moist crumb, that’s what I am talking about, the kind of bread you’d bake in a community oven in a village in Tuscany or Provence. Needless to say there is always bread at our... View Article

Zucchini Tarts with Feta

July 20, 2014

Every now and then I make pastry dough, both sweet (with sugar) and savoury (without sugar) and keep them in the fridge for a few days so when I get in the mood to bake tarts I have the dough all ready to go. I make a full recipe but cut the ball of dough in half and wrap each individually before refrigerating. This way  I can make only 4 tarts at a time if... View Article

Gougères (Cheese Puffs) – and Okanagan wine trivia

July 13, 2014

I consider gougères the ideal appetizer to serve with drinks. Gougères (or cheese puffs) are light and flavourful (it’s the cheese) and lend themselves to various flavours using herbs, spices and different cheeses (caveat: only dry cheese type). They are made from the same pastry as  eclairs but you make it savoury instead. They are easy to make and even if something goes wrong you can still serve them. What can go wrong? the most common mistake is... View Article

Fig and gorgonzola crostini

June 20, 2014

If I see figs at the store I have to get them, provided they are ripe of course. Figs are one of the fruits that do not continue to ripen once it has been picked. If it is not ripe when you buy it it will not ripen in your kitchen. The figs should be soft to the touch but not mushy and should not ooze the syrupy juices. Here is a simple but so... View Article

Spain – Stuffed Dates with cheese and walnuts

February 26, 2014

I haven’t been posting many recipes lately so I thought I’d offer this simple one to go with my last post since we drove through date palm groves on the way up from Marbella to Barcelona. Here is a simple but delicious way to make a different kind of “tapa” that I have seen served here and sold in food stores. You can serve it as  part of a tapas offering or with a cheese... View Article

Grapes with Gorgonzola and Caramel Crunch

November 21, 2013

I don’t care what anybody says, these are just the best flavour combination ever. Juicy, sweet seedless grapes wrapped in creamy and salty gorgonzola rolled in a coating of caramel crunch, heaven. It’s as simple as that. I can pop a chilled one of those into my mouth any time. It’s refreshing (the grape) sophisticated (the gorgonzola) and salted-caramel sweet. I rest my case (I am a lawyer, it’s a habit). I used to make... View Article

On a Spoon: Smoked Salmon and Cucumber Salad with Goat Cheese Mousse

October 20, 2013

I  recently jumped on the bandwagon for spoon appetizers, I wonder where they started. I liked the idea right away, when they first came into vogue, but it took me a while to follow this trend. Once I begun making them though, I was hooked. Yesterday I had the opportunity to make some pre-dinner appetizers and my inspiration was a lunch at Noble Ridge Vineyard and Winery prepared by Chef Darin Patterson of Bogner of Penticton restaurant.... View Article

Oeuffs en Cocotte: Baked Eggs with Mushrooms and Goat Cheese

September 20, 2013

One of the most luxurious experiences is a leisurely breakfast and we have made quite a ritual of it at home or wherever in the world we are. Good food, beautiful table setting, freshly squeezed juice, a steaming cup of coffee, this is my idea of luxury. It doesn’t happen everyday, but I do make a point of carrying out this ritual now and then, creating moments to remember for my family, friends and myself.... View Article

Radicchio and Endive Salad with Gorgonzola and Honey Vinaigrette

June 25, 2013

Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves,... View Article

Pizza with Nectarines, Brie and Creme Fraiche

September 28, 2012

If you follow this blog you probably know that I make a lot of pizzas. I do have some favourites (Roasted Peppers with Goat Cheese is one) but I also have new surprises every week. I get my inspiration from what is in the market, in my fridge or on my kitchen counter.  This week I had a bunch of beautiful nectarines hanging around wondering what’s to become of them. Some made it into a... View Article

Roasted Smashed Baby Potatoes with Brie and Ancho Chili Jam

September 20, 2012

I am not entertaining too much lately but still, have been in the mood for making all kinds of little appetizers. Why do we have to make these just for guests? When my kids say not to fuss, it’s “just” them, I always tell them that they are the most important audience I have. Whatever you do, it has to start at home first. So I have made a few things to be posted in... View Article