At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes. Zuppa Gallurese is a kind … Continue reading Zuppa Gallurese con Ghisadu
Today a recipe from Mexico to celebrate Cinco de Mayo. We love mushrooms, we love cheese, and we love Mexican food. So when I saw mushroom quesadillas on Irene’s blog, I immediately wanted to make them. In the end it … Continue reading Mushroom Quesadillas
In Italian pasta svuotafrigo means to make a pasta dish “to empty your fridge”, i.e. to dress pasta with what needs to be used up. I had some leftover kingfish in my fridge from making sushi and sashimi that needed … Continue reading Fresh Pappardelle with Kingfish, Scamorza, and Green Asparagus
Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog … Continue reading Mexican Street Corn (Elotes Asados)
This recipe is quite simple with a limited number of ingredients, but very tasty. The combination of textures and flavors works really well: spicy pepper, earthy shrimp, sweet soft onions, and cheesy cheese. If Poblano peppers are not available or … Continue reading Poblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)
Enchiladas is Spanish for something like ‘covered in chilli’, and refers to tortillas dipped in chilli sauce. In this version corn tortillas are dipped in chilli con carne, stuffed with cheese, and baked with more chilli con carne and cheese. I saw … Continue reading Cheese Enchiladas with Chilli con Carne
A piadina (plural: piadine) is a flatbread made from flour, lard, and milk or water, stuffed with salumi (prosciutto, mortadella, etc.), cheese and vegetables (such as arugula and tomatoes) and then toasted, from the region of Romagna. If you can find squacquerone, … Continue reading Piadina Romagnola
Quesadillas make me think of summer, and even though it is in the middle of winter with snow and everything, I decided to make chicken quesadillas just to bring a bit of summer to our table. I based this on a post by Cher aka The Pasta Princess. Thanks for inspiring me to make this! Quesadillas are quite easy to make and great if you like cheese. Yes, the “quesa” in the name refers to the Spanish for cheese (queso). We both love cheese, so it is strange that I had not made these before. I definitely will be making … Continue reading Chicken Quesadillas
Cheese puffs are really good, filled or just by themselves. They are a bit of work to make, but definitely worth it. It’s really nice how ‘light’ they are. I’ve made a double batch twice now for parties, and in both cases they were devoured in a few minutes by my friends. I got this recipe from Stéphane Gabart’s blog My French Heaven. From his blog it seems that Stéphane is as crazy about food as I am, and I really like that his blog is bilingual as it allows me to practice my French. Stéphane uses French Comté, but any … Continue reading Stephane’s Cheese Puffs
Cordon Bleu was one of my favorite dishes as a kid. I hadn’t eaten it for years, but when I was thinking about what to do with the organic chicken breast I had left from the whole chicken I had used to make brodo for tortellini, I decided it would be nice to make cordon bleu again. It can’t be a surprise that cordon bleu is really good if made from scratch with good chicken, good ham, and good cheese. It is quite different from something store-bought where the ham, cheese, and chicken are probably all of the ‘processed’ variety. Cordon … Continue reading Chicken Cordon Bleu
Wine and cheese are a great match. But not just any wine with any cheese. Restaurants still offer a mix of very different cheeses with a glass of port. However in cases that different styles of cheeses are served together, they should be paired with different styles of wine as well. Last night we tasted 12 different wines with 12 different cheeses with a group of friends. We combined 7 types of cheese with 7 types of wine and tasted which combinations worked best. We had the cheese and wine for dinner, augmented with home-baked Italian bread and vegetable antipasti (sautéed mushrooms, roasted peppers, … Continue reading Pairing Wine and Cheese
I had some left-over gorgonzola and had bought some witlof (chicory, belgian endive) and decided to try something new: ravioli with a filling of gorgonzola and witlof. It turned out great and is definitely a keeper! The Italian version of witlof is radicchio and red instead of white, but they are related to each other and the taste is very similar. The wine pairing with the 2009 Orsolani Erbaluce di Caluso La Rustìa was also excellent: this dish needs a dry white wine with a light bitter tone (preferably mineral like this erbaluce di caluso) to go with the witlof … Continue reading Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola
I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly! Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try! Ingredients for 2 servings 2 beetroot Good blue cheese such as roquefort or gorgonzola piccante to taste Good balsamic vinegar to taste Preparation Wrap each beetroot into aluminum foil and cook them … Continue reading Beetroot with blue cheese
Tonight my friend Esther came over for dinner. As primo I tried a lighter version of a favorite dish: gnocchi al gorgonzola. Instead of butter and cream I decided to use chicken stock. The result was not as creamy, but … Continue reading Gnocchi di Patate al Gorgonzola
Stefan's Gourmet Blog 