Tag Archives: cheese

[83] White Wine, Onion and Leek Soup

No cookbook link here, because this is out of my “recipe stash”. I can, though, link you to the person who gave it to me, because I got it while I was “taking the six week ‘How to Think Like a Chef’ course in Baltimore”:http://www.fortheloveoffood.com/Adult_Cooking_Classes.php which I have mentioned more than once here.

One of the nice things about this challenge, I can tell, is discovering what recipes I have in the stash. I know this, because I’d completely forgotten I had this recipe. I found it while looking for a completely different recipe that Chef Diane had provided with the class.

You see, leeks are beautiful and Bill and I like them a lot. So while we were at the farmers’ market the other day, we saw a pile of leeks being sold, and decided it would be nice to make a leek soup.… Continue reading →

[65] Classic Lasagne, Italian-American Style

How to Cook Everything, Revised Edition by Mark Bittman

So, the last lasagne in the freezer had all been eaten, and it wasn’t exactly what I’d had in mind when I first envisioned a pile o’ lasagne in the freezer anyway. Given all of that, I decided to try again with Bittman’s “Classic Italian-American” version of lasagne.

h2. Ingredients

Salt (Assuming you boil your noodles.)
Lasagne noodles, fresh or dried (Dried is about a pound.)

~1 c ricotta cheese

~1 c mozzarella cheese

2 tbsp softened butter or extra virgin olive oil

~3 cups, Meat Sauce, Bolognese Style

1.5 c freshly ground Parmesan Cheese (We used 12 month aged Manchego)

h2. Instructions

This is a lot like the last lasagne, so the directions are going to be almost exactly the same. You might get a sense of déjà vu.… Continue reading →

[60] The Pumpkin Tureen

the cover of The Enchanted Broccoli Forest

When I saw this recipe’s title, I was curious. When I read the recipe, I had to make it. It’s soup. BAKED IN A PUMPKIN!

Seriously, as I think regular readers of this blog will know, I have been itching to make this recipe since the moment I laid eyes on it. Admittedly, I haven’t gone on and on about it, but at least two posts (maybe even three) mention that I’m planning to make it “soon”. It took awhile, but I managed.

Part of why it took awhile was because I wanted to make it when we had at least one dinner guest. While Bill and I are totally worth a lot of effort “just because”, this seemed like a lot of food and a lot of effort.… Continue reading →

[59] Creamy Butternut Squash

cover of Cook With Jamie

I love butternut squash. I don’t think I had it a lot as a kid, but I definitely had it some. Mostly, my mother would cut one in half and put a little butter and brown sugar in the cavity and bake it until it was soft and delicious. In fact, I don’t think I had it any other way until years after I started making it at home. Of course, over time that sort of preparation makes you wonder if you’re having a veggie or a dessert, so I started looking for other ways to make it. Mostly, I found soups. I like them, but I still wanted something else.

That’s part of what’s been making this challenge so neat; I’m being forced to branch out in two ways.… Continue reading →

[55] Stuffed Shitake Mushrooms (Actually Portabellas)

Cover of Simply Organic, by Jesse Ziff Cool

As you are all aware at this point, Bill had a birthday recently. This was one of the many (okay, four) recipes concocted that day, and one of only two I’d planned to make earlier than the day before.

Actually, it’s kind of funny. I’ve mentioned a couple of times on this blog that try to plan out our menu about a week in advance, coinciding with our CSA delivery, and trying to take advantage of what I’ve seen at the farmers’ markets and expect to still be able to get my hands on. This meal plan started as just a day to have these mushrooms and the onions. Then we had to move it a couple of times.

Then I forgot it was Bill’s birthday.… Continue reading →