Posts tagged ‘cheese’
Valentines Day always tends to send the blogosphere into a tizzy with all things red, chocolate, heart-shaped, and/or shareable, and despite my irregular blogging habits over the last year or two, I seem to be no exception (see these Mexican Chocolate souffles for two or the little valentine cheesecakes for two– two surprisingly popular posts, mostly due to the for-two-factor!). This year, I was feeling a bit lazy about planning any sort of special dessert (especially because Stephen nearly always prefers chocolate chip cookies to anything else I might make), but then it occurred to me that one needn’t go dessert to get valentiney, and I had enough fun to want to blog about it! Valentines Day isn’t a particularly big deal around here, but we do like to try to do something involving cooking together, and this fits happily into that category.
I totally love soft pretzels, but most of the time I am far too lazy to make anything yeasted. Somehow, scaling the recipe back to just make a handful (well, a couple handfuls) of pretzels made it feel much more approachable, which was good because I decided to make these, dough-rising and all, at like 9:30 pm on a weeknight. It may have been a tad foolish given the timing (definitely not a bowl-to-belly in 30 minutes kind of snack), but it was surprisingly doable, and when we had the pretzels in hand it was all worth it. If you have some quick yeast (I didn’t), I bet you could shave the waiting down even more. Even with normal waiting time, I felt like the recipe made enough pretzels that my effort was justified, but not so many that I was shaping and poaching all night just to be left with a Super Bowl amount of snacks that we could never take down on our own. It made for a lovely Valentine preview snack!
Does blue cheese dressing merit its own post? Like, without an accompanying salad recipe? I wouldn’t have believed it but I’ve gotta say…yes, yes it does.
We recently discovered a local farm that produces ridiculously delicious chorizo, and have been enthusiastically exploring things to do with it. First we made tacos with it, and then scrambled it with eggs. Then we made chorizo sandwiches, and sprinkled it on salads. Finally, we were thinking it might be nice to try it with pasta, imagining something reminiscent of this, when I happened upon a recipe for a spicy pasta and sausage bake from America’s Test Kitchen. With a few tweaks, the dish became an amazing way to enjoy chorizo, pasta, and all the spicy, cheesy warmth of a good casserole.
Unfortunately, I recently discovered that cheesecake is delicious. For ages I thought I didn’t like it, at least not enough to seek it out, and this helped me avoid the cheesecake-lust that I now imagine must torment cheesecake enthusiasts on a regular basis. But then I tasted an amazing one with a crumby crust and creamy, dreamy center topped with lemon curd, and I realized that me and cheesecake could be friends.