Posts Tagged ‘cheese’
My computer died-ish the other morning, which is why I made a lot of promises about upcoming posts I didn’t end up keeping (and you know from experience I’d never do that otherwise). But it turns out there’s an only slightly limiting WordPress app for my phone. And I just had to share these with you, even if it means eternal thumb cramps. I care about you way too much for my own good.
Ok, imagine you are eating the fluffiest, most buttery biscuit in the whole world. And imagine if it was a perfect marriage of blissfully sweet and decadently cheesy. And imagine that even though you made it from a mix (secret recipe!) it still sort of required enough culinary steps for you to tell your friends and family you made it. If that doesn’t sound like heaven food to you, then stop paying attention to me, try Jim n Nick’s Cheese Biscuits and come up with a better description yourself. Odds are you can’t- they render most people speechless. They’re incredible. We ate them alongside fried eggs, sausage and orange juice but they’re meant to be eaten by the millions with whipped butter and a side of barbecue. Or just alone. In all seriousness my roommate ate nine.
Make them with mild cheddar, not sharp, and remember that cutting in butter means rubbing it into the flour with your. Now you know everything you need to know. If you don’t live with anyone from Alabama, you can, and should, order a bag here.
It’s been almost three weeks since I graduated and it’s still barely sunk in. It’s so foreign to me, taking a day trip to New York without feeling guilty for putting off a paper, or going in the car without bringing flashcards. But it’s been an amazing few weeks. Now that I have no obligations, I get to spend as much time as I want playing with my sisters, taking pictures, playing the guitar, manning the cooking school booth at the farmers market and of course, cooking up a storm. In fact, cooking up a storm is the first thing I did when I got home, Sunday, June 6th. The moment my diploma was safely out of reach from any sisters or cousins who might want to color it in, I put on my apron and went to work on final preparations for my grad party.
The highlights of the party were the cheese table (above), and a cookie-candy bar (below) that was as much of a hit with the grown ups as with the kids. Doing tables like these isn’t hard. After the jump are some tips for doing one at your own party.
And for dinner, mom really outdid herself. Among the things she made were Salmon en Croute with dill, lemon and black pepper cream, Beef Tenderloin with Stilton Sauce and assorted grilled vegetables with herbs de provence. But perhaps the highlight was this fabulous, and foolproof, bacon-arugula quiche. It’s one of our absolute favorite things to make here at the test kitchen, and we’re very excited to share it with you. Click for the recipe!
Some things are just a perfect match: Christmas and cookies, French fries and aioli, Paris and hot chocolate. Finding perfect combinations of things is what makes life, and cooking, so fun.
Our favorite combination isn’t technically food related at all. Mothers and their daughters have been cooking together for countless generations. I’m Heide Lang, owner and founder of The Fig Cooking School. And I’m Gabrielle Siegel, high school senior and her 17-year-old daughter. Welcome to the Fig Test Kitchen.
Years ago mothers and daughters found themselves in the kitchen by necessity, but today we cook to bond and pass on family traditions. Together we cook modern creations, like chocolate and dried fruit in philo pockets, homey favorites, like chocolate chip cookies, and traditional recipes, like Oma’s Nokerln, brought over from Eastern Europe. This blog celebrates both the tradition of families cooking together, and the creativity and innovation that should be found in every kitchen. Our motto at the cooking school is “Find your Inner Gourmet” because we know that everyone has the potential to be a great cook with the right guidance and a good recipe.
In the months and years to follow, we will bring you many posts. Some, like this, will be written as a team, others solo. We will share with you our favorite recipes, ideas for improvisation, food shopping tips, and even tasty travel tidbits from the Middle East to the Deep South to our native New England. We also plan to share with you our journey as we teach Isabella (13) how to cook, and even, Francesca (4), the youngest member of our family.
Before we sign off, we’d like to share one last perfect combination with you, inspired by Liuzzi’s, one of our favorite specialty food stores. It’s a great blend of sweet and savory and is ideal as an hors d’oeuvre or even as a sandwich.
Dolce Gorgonzola (sweeter and creamier than regular gorgonzola)
Cut the baguette into ½-inch thick rounds. Spread a layer of gorgonzola, and then a fairly thin layer of jam.
So simple, so delicious.