Posts Tagged ‘cheese’

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Olive you, a bushel and a peck

January 4, 2012

This past weekend was a milestone birthday for mrslovey, so I wanted to make her something special.  Something she’d love.  Something I find disgusting.  Ingredients and opportunity combined, and I found myself making this recipe from KAF, a rosemary-olive-asiago loaf.  After making mrslovey chop the olives (have I mentioned I find them disgusting?), the recipe pulled together quickly and easily, I and had the whole thing in the oven within 10 minutes.

The cheese on top turned into a nice savory, crunchy topping, the interior of the loaf was (according to reports) moist with good texture, and the herbs and cheese held up to the olives well.  A little on the rich side, but overall delicious (if you like that kind of thing).

I used sharp cheddar instead of asiago, and I didn’t have fresh herbs or green onions, so used some chives that we had dehydrated at the end of summer.  Other than that, I made it as written.  I saw a reviewer mention that they made this and loved it, but without olives, because they dislike them.  Really?  So pray tell, why did you decide to choose a recipe that says OLIVE in the title? Sheesh.  Anywho, while this was not a recipe that I chose to eat, mrslovey found it delightful, and that’s good enough for me.  I’ll keep making it for her as often as she wants, as long as I never have to actually *touch* the olives.  Seems like a fair trade.

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muffin remix

October 18, 2010

A few weeks ago I found a recipe for apple cheddar muffins that looked fairly promising, but ended up falling flat.  Way too much baking powder, really bland apples, and you could barely tell there was cheese involved.  I knew they had potential, I just had to figure out what their secret desire was.  What did these muffins want to *be* when they grew up?   Read the rest of this entry ?

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Look at it, all whirling around and spinning and everything

May 24, 2010

K, who is my recipe-taster/’work mom’/wedding baker/kitchen mentor/wonderful friend, has been tormenting me with these tasty delights for years.  I feel like I’m always asking her for the recipe, and recently when I was organizing my recipe book, I realized I was right.  I had not one, not two, but FOUR copies tucked inside.  K has the patience of a saint.  According to the official photocopy, these are called Tunnel Rolls, but for some reason mrslovey keeps trying to substitute other multi-syllabic words ‘T’ words, so in our house they’re now called Tornados.   Looking at the fine print, they’re another one-hit wonder from the world of recipe card mailings.  

The Tornados are like do-it-yourself Hot Pockets, but without all the chemicals and preservatives.  You can bake them, let them cool completely, and then wrap them in foil and toss in the freezer for lunch at a later date.  I also like that even though these get all big and puffy, there is no rise time.  You just make the dough, fill, roll, and bake.  You can also use frozen bread dough that’s been thawed.  Now that we’ve made these by the book the first time, we’re excited to try all different flavor combinations.  Maybe pear/turkey/brie, italian sausage and mozzarella, or something sweet like apples and cheddar.  The possibilities are endless! Read the rest of this entry ?