jyrgenn: Blurred head shot from 2007 (Default)
Not too long ago my wife and I dared to make pizza for the first time. We had a recipe for the crust from some book which worked fine, only all the fine-sliced fresh tomatos gave off so much liquid that the base was drenched and came out wet and unattractive. Giving it a good 15 minutes in the oven and then adding a protective layer of olive oil before putting on the tomatos and stuff helped a bit, but not too much.

So we made tarte flambée in a more or less alsatian style, with sour cream (crème fraîche, actually), onions, and bacon. That was very good! Later we added a hint of grated cheese (Parmigiano or Gruyère, for instance), not as much as with pizza, only a bit to make the taste a bit thicker.

Now my mother suggested goat's cream cheese with cherry tomatos, only cut in half, so they do not give off so much liquid. Should be very nice, too.
jyrgenn: Blurred head shot from 2007 (Default)
In the Byron restaurant in London I liked the "Iceberg Wedge" a lot, a 90° wedge from a head of iceberg lettuce with blue cheese dressing, crisp bacon, and croutons.

I liked particularly the blue cheese cressing. A few days ago I tried to make something like that myself, and had immediate success:

I took 100 g blue cheese (Saint Agur in this case, which is not as strong in taste as a Roquefort and softer, but Roquefort would have worked as well) and mixed it with 300 g light sour cream (10 % fat).

That was quite good already. I had no bacon, but I happened to have a rest of fatback around. I cut ca. 40 g of it into fine cubes, fried them, and added the remaining solid pieces to the dressing. And that was good!
jyrgenn: Blurred head shot from 2007 (Default)
For a while I have been making a very simple cream-cheese sauce (or whatever it is called in English – I am not familiar with english cooking terms):

Boil 0.2 l cream in a pan, grate cheese into it (~ 100 g or a bit less), let it boil, stirring all the time, until it gets thick and a bit, well, not brown, not even light brown, but a bit into that direction. Add freshly ground pepper. The cheese can be Gruyere, Parmigiano-Reggiano, or Pecorino – something in that direction. Great with noodles. Measures per person.

Today I tried to grate a bit of lemon peel into it, and that turned out to be a very good addition. Yum!


jyrgenn: Blurred head shot from 2007 (Default)

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