For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
Eggs, Pasta and Cheese
Some time back, I made homemade ricotta cheese. I was so impressed with how easy it was to make and how good it was, that I thought I’d try my hand at making homemade cottage cheese!
Yesterday, I made some ricotta cheese and meat sauce for lasagna. We’re in the height of hurricane season, and I’m busy making frozen meals that will be easy to reheat if the only power that we have is from the generator.
Well, so far, we’ve not been impacted by the tropical systems. However, tropical storm Grace appears to be heading in our direction. It’s still a long way away and will hopefully fizzle out like the previous systems. Just in case, I thought I’d add to our hurricane meals. This time, it’ll be lasagna.
One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide. This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled water bath. It actually works equally well with eggs that have not been vacuum sealed.
For the past several months, Susan and I have been experimenting with making pizza. We thought that we had discovered the perfect pizza crust until we tried America’s Test Kitchen Thin Crust Pizza.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
One of Susan’s favorite websites is Pinterest. I have to confess that I spend a lot of time there as well! Given her passion for cooking, Susan spends a lot of time looking at different things to try. One such thing is tonight’s dinner – Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
I bought 4 pieces of pork tenderloin. Before I freeze them, I trim all of the silver skin and fat off, and vacuum seal each one individually. Invariably, I end up with 8 to 10 ounces of pieces that I use in stir fry.
Want to know the secret to the perfect soft-cooked egg? The answer is steaming the egg as opposed to boiling it in water.