Dinner with Kirsten

Dinner with Kirsten header image 4

Entries Tagged as 'cheese log'

Souffléed Macaroni and Cheese

February 1st, 2009 · 80 Comments

I first heard the name “Clementine Paddleford” last year, as I uploaded old article to the Gourmet Web site. She wrote a column called “Food Flashes” in the 1940’s. Today, they’re great to read because of the history – the country was a very different place back then. You can check them out here.

[

Tags: cheese log · dinner · french · quick fix · recipes

Easy as Polenta Pie

August 2nd, 2008 · 2 Comments

I’m so proud of this dish that I’ve rattled off instructions on how to make it to a handful of people, including the check-out guy at Trader Joe’s. It’s one of those golden main courses that can be made a million different ways, depending on the ingredients you have handy and what you feel like […]

[

Tags: cheese log · dinner · italian · quick fix · recipes

Cheese Log #3: Chabichou du Poitou

July 13th, 2008 · 45 Comments

Chabichou du Poitou ($16 each at Artisanal Cheese)

Origin: France—This old French cheese is produced in a narrow geographic region in the chalky soils of Poitou between Paris and Bordeaux. The name is protected, guaranteeing authenticity of origin. (From www.ArtisanalCheese.com.)
Type: Semisoft
Taste: “Sweet, slightly minerally, and clean”
Season: Avoid December through May – winter is not […]

[

Tags: cheese log · french

Cheese Log: Feta

April 26th, 2008 · 59 Comments

Feta Cheese
Origin: Greece
Type: Fresh—Young, tart, tangy, lemony, smooth, moist, creamy, with no rind. (from the Murray’s Cheese Handbook)
Description: An aged brined curd cheese traditionally made with at least 70% sheep’s milk, along with either goat or cow’s milk. The Murray’s Cheese Handbook says, “The sheep’s milk delivers a round fattiness in the mouth […]

[

Tags: cheese log · dinner · quick fix · recipes · salad

Cheese Log: Raw Milk Raclette

April 15th, 2008 · 62 Comments

Raw Milk Raclette ($9.99 /lb. at Fairway)
Origin: France and Switzerland
Type: Washed Rind—Washed during aging in salt and water (a brine), beer, wine or spirits. Pungent, stinky, fruity, meaty, intense, and aromatic with a vibrant pink to orange edible rind. (from The Murray’s Cheese Handbook)
On the package: “Aged for 60 days, raclette has a full, […]

[

Tags: cheese log · french