Category: Vegetarian
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Homemade Chevre (Fresh Goat Cheese)
The pungent, goat-y chevre you get in the grocery store is an acquired taste. I’ve definitely acquired it. But many people haven’t. Part of the reason it’s so pungent is that it’s old. The longer goat cheese sits, the more pronounced its flavor becomes. This flavor is caused by an enzyme called “lipase” that exists…
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Buttermilk Sweet Potato Ice Cream
At FRANK recently, we did an Americana menu, and needed to conceive an ice cream to go with our bourbon pecan pie. Chef Jennie suggested a sweet potato ice cream, but that just sounded too sweet to me. After all, pecan pie is very sweet, and to pair it with a super-sweet ice cream would…
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Chocolate Chili Pots de Creme
Makes 6 six-ounce servings, or 8 four-ounce servings. I’ve always been uneasy with the title “Pots de Creme,” probably because it sounds so pretentious. But it’s just French for “cream pot” so I don’t know why it bugs me so much. A pot de creme is a sort of intermediate step between pudding and custard. …
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How to Make Aged Cheese: “Black and Bleu” Ricotta Salata
I’ve been making cheese at home for about 3 years now, and SO many fans have begged me for instructions on how to make cheese after I’ve posted photos of exquisite homemade cheeses. Cheesemaking is a specific hobby with it’s own set of necessary equipment and supplies. It’s sort of like wine making or beer…
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*NO CANS* Green Bean Casserole
Ah, green bean casserole…that staple of Thanksgiving dinners and church potlucks for decades. So easy that even someone who can’t cook can make it, because all you have to do is open a can of green beans, a can of cream of mushroom soup, and a package of French fried onions and it makes itself. …
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“Ambassador Hotel” Black Bottom Pie
The “black bottom pie” is an ancient staple of Southern home cooking…most often found at church potlucks, family reunions, and Sunday suppers. It’s not common in home kitchens these days, but a unique institution in Los Angeles, of all places, gave this regional favorite a solid spot on the national dessert roster. The Ambassador hotel…