All posts tagged: Cheese

Lighter Options ~ Buttermilk Cheese Soup

There are soups I could eat a whole bowl… and leave wanting more. There are some I stand at the cook-top eating out of the pot – never even bothering to ladle it up and at least pretend to be civilized. … and then there are those where you can just hook up a nozzle and hose me down with it.. This is one of those soups. Cheese soups are kind of the red-haired step child of the soup family – Part sauce, Part soup, Part fondue. A cheese soup really isn’t much more than cheese and cream, However, for the lactose intolerant Turtle Creek crowd, getting the proportions just right where it is the balance of richness, cheesy goodness and palatable texture takes a bit of work. You all know I have this unnatural love affair with buttermilk. And being that Cultured Whole Buttermilk is lactose free, it is the base of a lot of dairy type things I do here at the cottage.  I’m calling this a Lactose Free Soup because of the ingredients – and …

Crumb Cake ~ The One with The Apples

About four months ago, I came across a picture of a particular apple crumb cake. No recipe, mind you… just the picture. And that kind of irked me. I’m all for finding food pictures on the internetowebbyversothing – it’s like porn, without all the uncomfortable naked bits. But like porn, it kind of leaves you wanting something else. So I went looking for the creator of that slice of Bow-Chicka – Wow – Wow. I found her at Seasons & Suppers (a great little food site with some serious Yum going on.) She had found the recipe through some forum, and did all the heavy lifting to translate it into something she could cook. I loved the (butter butter heavy cream sour cream) recipe, except for the (butter butter heavy cream sour cream) ingredients that just weren’t (butter butter) going to work in this camp… you know, lactose intolerant and all. So I set out to strip the recipe down to the bones and try to make it less (butter butter cream) heavy and deadly …

The Sandwich Diaries – Pi(π)mento Cheese

For most of my adult life, I’ve called a major city home. I thrived on the crammed, multi-laned arteries winding into the city center, thrilled at the packed sidewalks and stores, immersed myself in the fighting throngs at the malls during the holidays… Thankfully, this is where I now call home. 2 and a half years ago I moved into the North Georgia mountains to Dahlonega, Georgia – and never looked back. At first, I was seriously afraid that I wouldn’t be able to adjust to the relaxed pace and the complete lack of traffic. In the beginning, that was entirely true. There just isn’t a lot happening  in a day-to-day kind of way. North Town Square But Dahlonega – and the North Georgia Mountains – are anything but backwoods. Dahlonega is a tourist town. There are local artists, antique stores, 15 restaurants within walking distance of the old court house (which houses the Gold Museum…) Yes, you read right… Gold. Dahlonega and the neighboring Auraria were the sites of the first major gold rush …

The Sandwich Diaries – Parma – Roma and Cabra, Oh My!

I’m not a fan of fad equipment. I have an immersion blender, not because it was the coolest thing on the Williams~Sonoma catalogue, but because I used one (a very large one) for years in my commercial  kitchens. I still use a percolator for my coffee most mornings, and It took me years to buy my first food processor. I don’t see the sense in buying, what ends up being, a very expensive piece of equipment that does one thing… and one thing only… usually not very well. The panini press is just one of those things. All powered up and shiny, they’ll cost you something short of two and a half bucks And, the non-electric version at W~S or Le Creuset will run you around $85.00… … .. . . . it’s a piece of cast iron with a handle.. … no thank you. With a press you want 2 basic things – 1.)  something that will create nifty little crunchy nooks and crannies. And 2.) something with some weight to it that will provide …

Some days…

… it’s about the food. Some days, it’s all about the technique and process. Some days… well, it’s just about me… and what makes me feel good. Today is one of those days. Cheese makes me happy… lots of cheese. Thank the lord that lactose intolerant gene thingy passed me by All dressed up Spreading a little mayo on the outside of the bread before grilling keeps the grilled cheese from burning and makes for some sexy browned goodness about 3 min per side over medium heat should do it Tomato Soup makes me happy, too… That’s one can of tomato soup, one can of milk and a half a can of tomato juice. The “new and improved” Campbell’s Soup is markedly too sweet. Like lambs to the slaughter A suitably large bowl is a necessity Guaranteed to put the stops to any bad day Or, if that doesn’t do it… chunk the sammich up and douse it with soup.

Mad Dogs, Englishmen and a Lump of Cream Cheese

Back in my younger, unsupervised days, I lived a little too close to the fire. The weekend would hit, we’d scrape off the trappings of reasonable professional people, and we’d drink. With friends in the bar business and friends in the food business… we used to drink…a lot. We’d begin the night with a late-ish dinner…and a couple of bottles of wine, head over to The Little 5 Points Pub, meander our way to the Star Bar, hit each of our own respective establishments, then out to Copperfield’s and invariably wind up at a Brit’s, named John, house (only because he could out-drink the British Army… and he had cool crap to play with..and some really comfy sofas to crash in)…trying to outdo each other in cocktail creations. Cocktails disolved into arguments, arguments eroded into a growling, drunken stupor…and we’d pass out. good times…..yeah…. John was a gracious host, always accommodating.. so every Sunday morning we were there, he had his patented “after the fall” hangover cure / appetizer out…. a block of cream cheese …