Advertisements

Burrata, Tomato and Basil Salad

Mozzarella… just when you think it can’t get any better… oh, it does. Burrata, which means “buttered” in Italian, is a fresh Italian cheese made from mozzarella and cream.  The outer shell is mozzarella while the inside is a mixture of mozzarella and cream, which gives it a soft texture and a rich, buttery flavor.  … Continue reading

Cinco de Mayo Fiesta!

Happy Cinco de Mayo everyone! May 5th commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. In the US, this date is observed as a celebration of Mexican heritage and pride, which in present day loosely translates to people drinking a whole lot of tequila and cerveza. … Continue reading

Baked Goat Brie with Honey and Almonds

When I was visiting my sister, I wanted to introduce her to the amazing world of do-it-yourself baked cheese via a Baked Camembert.  However, I was unable to find any Camembert at her local grocery store. I did find a small round of goat brie which immediately captivated me.  I absolutely love goat cheese and … Continue reading

Fritas de Queso (Cheese Empanadas)

An empanada is a small, stuffed pastry that is either baked (al horno) or fried (frito).  The name comes from the verb empanar, meaning to wrap or coat in bread.  Empanadas derive their origins from Galicia, Spain and Portugal from way back in medieval Iberia times.  Today, these savory little morsels are ubiquitous in Latin … Continue reading

Baked Camembert

It’s almost feels like cheating to put this as a separate recipe, but this little appetizer is such a crowd pleaser that I had to include it. Camembert is a soft, creamy, surface-ripened cow’s milk cheese that originated from Normandy in northern France.  Camembert is very similar to brie, which is also made from cow … Continue reading

Bouley – Lunch, NYC

I love walking into Bouley and being greeted by the aroma emanating from the wall of shelves stacked with fresh apples. That is just a precursor to the greeting from the warm and affable maitre d’ and servers who welcome you inside the gorgeous restaurant. I’ve already written about Bouley after we celebrated Jen’s birthday there … Continue reading

What Happens When, NYC

What Happens When Executive Chef: John Fraser Cuisine: Global, Fusion Neighborhood: Nolita Price: $58 prix fixe dinner, no alcohol is served pending a liquor license Address: 25 Cleveland Place, NY, NY 10012 Phone: 212-925-8310 Hours: CLOSED The dining scene in New York City, much like its residents, is capricious, competitive, and ever-evolving. It seems sometimes … Continue reading

Layered Chicken Enchilada Casserole

For our “Gourmet Game Day,” my friend Hans made a Layered Chicken Enchilada Casserole.  It was quick and easy to prepare, and even shredding chicken was surprisingly simple.  Detailed instructions are below, but essentially all you need to do is boil chicken and then shred!  The dish was extremely flavorful with a perfect amount of … Continue reading

Stuffed Baby Bellas

Woohoo! A new cookbook! I recieved Rachel Ray’s Look + Cook book on Christmas and I was super excited to try some of her mouthwatering recipes.  I decided to take on the Stuffed Baby Bellas, which is a lighter version of the traditional stuffed mushrooms. My first attempt at making stuffed mushrooms seemed to go … Continue reading

Gougères (French Cheese Puffs)

Ever since tasting my first gougères , I have been addicted to these delightful, savory cheese puffs.  A gougère is a classic French choux pastry made with cheese that originated from the Burgundy region.  Traditionally, gougères are made with Gruyère cheese, but any other hard, sharp cheese can be used (Comté, Emmental, Parmigiano-Reggiano).  These savory … Continue reading