I have made my feta spread for many of my friends and family and it is a big hit. I have made the same thing with goat cheese instead of feta and it is just as delicious. But lately I've taken to making something similar but with tomato sauce instead of the diced tomatoes and veggies I normally put on top of the cheese. It's absolutely delicious and I wanted to share.
This recipe is so simple it's barely a recipe. You simply lightly season some tomato sauce. I like to use just a little bit of basil, garlic, salt, and pepper. For a kick you can add some red pepper flakes if you like. Then in a small pan -- a cake pan works great -- place slices or big dollops of goat cheese around the pan, with space in between them. Pour the tomato sauce into the pan - not on top of the goat cheese, but in between - so that it comes up about halfway up the goat cheese slices. That's it. Then you just bake it in the oven at 350 for about 10 minutes.
In the meantime you can toast some sliced french or sourdough bread. When the cheese is warm, just scoop some up and spread it on bread, crackers, whatever you like. It's very simple but very, very yummy. Give it a try and tell me what you think!
Happy eating!
Wednesday, March 30, 2011
Thursday, March 17, 2011
Philadelphia Cabbage
Having cabbage for St. Pat's Day reminded me of a cabbage dish my mom used to make a lot when I was younger. I actually make it once in a while, too, and it's nummy. It is absolutely taking a healthy veggie and smothering it in unhealthy stuff, but ehh, that's alright.
Philadelphia Cabbage is what my mom always called it. I've never met anyone else who knew what it was. It's actually quite simple. Cut the cabbage and boil it in salted water until it's just done - overcooking cabbage is always a no-no. Drain the cabbage well, and put it back in the hot pot.
Then the good part: add in room temp cream cheese (real cream cheese, not the soft spread) and a tiny touch of milk. Stir it and let it melt and make a sauce for the cabbage. It is key to also add in a pinch of caraway seeds - you can crush or grind them a little if you wish, but it's not necessary. Salt and pepper to taste, and that's it! Cheesy goodness.
Happy eating!
Philadelphia Cabbage is what my mom always called it. I've never met anyone else who knew what it was. It's actually quite simple. Cut the cabbage and boil it in salted water until it's just done - overcooking cabbage is always a no-no. Drain the cabbage well, and put it back in the hot pot.
Then the good part: add in room temp cream cheese (real cream cheese, not the soft spread) and a tiny touch of milk. Stir it and let it melt and make a sauce for the cabbage. It is key to also add in a pinch of caraway seeds - you can crush or grind them a little if you wish, but it's not necessary. Salt and pepper to taste, and that's it! Cheesy goodness.
Happy eating!
Sunday, March 6, 2011
Kiss Me, I'm Part Irish
When I was 15, I got a button for St. Patrick's Day that said "I may not be Irish, but kiss me anyway." I actually never got to wear it, because that year, two days before St. Patrick's Day, I checked into the hospital for a kidney transplant. But, actually, one could kiss me for being Irish. My heritage is actually a mix of cultures: Irish, German, Danish. My maternal grandmother, originally a Doherty, was very proud of her Irish roots, and made sure her grandchildren were all familiar with it.
I am more used to celebrating Oktoberfest with food than I am St. Patrick's Day. In America, St. Patrick's Day is usually about green beer and pinching people, but in Ireland, it's a legitimate holiday to celebrate a folk hero who, among other things, supposedly banished all the snakes from the island. Regardless of the truth of the stories of St. Patrick, the holiday, for the Irish, is sortof akin to Thanksgiving in America. It's an excuse to make a nice meal and spend time with family. Rather than drown myself in green beer, I figured I would instead make a nice, Ireland-inspired meal.
My pseudo-Irish feast will of course be vegetarian. I'm going to make a stew with a beer base, and sides of cabbage and cauliflower with cheese sauce. I love cauliflower, especially with cheese sauce. As a child, my mom would make that on a regular basis, and I didn't know until I grew up that cauliflower with cheese sauce is a very classic British and Irish dish.
I am looking forward to my upcoming Irish feast. Is anyone else planning any festivities for St. Pat's? I want to hear about it!
I am more used to celebrating Oktoberfest with food than I am St. Patrick's Day. In America, St. Patrick's Day is usually about green beer and pinching people, but in Ireland, it's a legitimate holiday to celebrate a folk hero who, among other things, supposedly banished all the snakes from the island. Regardless of the truth of the stories of St. Patrick, the holiday, for the Irish, is sortof akin to Thanksgiving in America. It's an excuse to make a nice meal and spend time with family. Rather than drown myself in green beer, I figured I would instead make a nice, Ireland-inspired meal.
My pseudo-Irish feast will of course be vegetarian. I'm going to make a stew with a beer base, and sides of cabbage and cauliflower with cheese sauce. I love cauliflower, especially with cheese sauce. As a child, my mom would make that on a regular basis, and I didn't know until I grew up that cauliflower with cheese sauce is a very classic British and Irish dish.
I am looking forward to my upcoming Irish feast. Is anyone else planning any festivities for St. Pat's? I want to hear about it!
Tuesday, March 1, 2011
Coconut-Ginger Drops
I saw someone make this on a cooking show and wanted to give it a shot. They didn't give a recipe, only a general description, but I think I got the general idea and figured what the heck.
The very simple ingredient list is only fresh coconut, fresh ginger, and brown sugar. I bought a whole coconut and, me being a weakling, I had a hard time busting into the coconut and separating it from the husk. But, I finally did it, and cooked them up with sugar and ginger.
It's almost like a brittle, although in lumps instead of flat sheets. Give it a try if you are in the mood for a new type of sweet, or if you love coconut and ginger.
Coconut-Ginger Drops
1 whole coconut, chopped, about 3 cups
2 cups brown sugar
1 cup minced fresh ginger
Heat coconut and ginger in a large saucepan. Stir in brown sugar. Heat over low heat for at least 10 minutes, and up to 30. The sugar will melt and form a syrup. Over time the coconut will become more of a golden color and the syrup will thicken and start to foam and bubble. When those things happen, it's done. If you overcook it, you will see the brown sugar syrup start to become granular.
Pour the coconut-ginger mixture by spoonfuls onto a silpat or waxed paper. You can spray it with cooking spray if you are worried about sticking. Let the drops cool and harden for several minutes - the fridge helps that along, if you want. Then just eat. That's it.
Happy eating!
The very simple ingredient list is only fresh coconut, fresh ginger, and brown sugar. I bought a whole coconut and, me being a weakling, I had a hard time busting into the coconut and separating it from the husk. But, I finally did it, and cooked them up with sugar and ginger.
It's almost like a brittle, although in lumps instead of flat sheets. Give it a try if you are in the mood for a new type of sweet, or if you love coconut and ginger.
Coconut-Ginger Drops
1 whole coconut, chopped, about 3 cups
2 cups brown sugar
1 cup minced fresh ginger
Heat coconut and ginger in a large saucepan. Stir in brown sugar. Heat over low heat for at least 10 minutes, and up to 30. The sugar will melt and form a syrup. Over time the coconut will become more of a golden color and the syrup will thicken and start to foam and bubble. When those things happen, it's done. If you overcook it, you will see the brown sugar syrup start to become granular.
Pour the coconut-ginger mixture by spoonfuls onto a silpat or waxed paper. You can spray it with cooking spray if you are worried about sticking. Let the drops cool and harden for several minutes - the fridge helps that along, if you want. Then just eat. That's it.
Happy eating!
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