Feta & Tomato Biscuits

I'd taken a nice summer hiatus from blogging, but heading to the August Food Bloggers LA meeting kicked the habit back. I even went so far as to bake (!!!) a recipe I'd never tested. I threw all caution to the wind.

Go big or go home, right?

The theme for the August meeting (always a potluck gathering) was to use either tomatoes or zucchini, or both, since they are abundantly available. At first I was tempted to make a tomato jam. But then muffins became a more attractive option. And from muffins I went to biscuits.

Notice how zucchini was never a part of the discussion?

It's hot as hell everywhere in this country, even out here on the west coast, and yet I risked burning to a crisp to turn on the oven. Thankfully these only take 20 minutes. And I did it at 7 am when it's still under the Hades heat level.

And they were good. Half of them disappeared at the meeting and thankfully Dorothy from Shockingly Delicious took the rest home. No overly carby leftovers for me to munch on!

The original recipe is actually for muffins, but it's so easy to drop batter on parchment-lined baking sheets instead. Using Greek yogurt instead of the typical milk makes for a light, tangy biscuit. And these spread. You'll end up with little disks instead of actual biscuits, but hey, they still taste good.

One little mistake I made was thinking my dried mint was basil. Oops! So a little bit of mint ended up in the finished product. And cilantro, along with the basil. Great combo. But it was only a teeny pinch of mint. Though if I make these again, I probably would repeat this happy accident.

I'm going to try not to bake again until the heat index goes back to less hellish levels. But I might finally be getting the hang of it.

It's about time.

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Feta & Tomato Biscuits

by August-15-2012

Adapted from Savoury Tomato Muffins, the biscuits are a light breakfast snack 

Ingredients

• 2 cups flour
• 2 eggs
• 1/2 cup Greek yogurt
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, deseeded, finely chopped, and drained
• 1/2 cup feta
• 1 tablespoon dried basil
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• pinch dried herbs, like mint!

Instructions

1. Preheat oven to 400 degrees.2. Lightly fry the minced garlic (30 seconds), then drain. Mix with the chopped tomatoes and herbs.3. In a bowl, beat the eggs, salt, oil, and Greek yogurt together.3. In a separate bowl combine the flour, baking powder, and cheese together, then add the egg mixture. Fold in the tomato mixture.4. Drop spoonfuls of the mixture on top of a parchment-lined baking sheet. Bake for 20 minutes. Allow to cool on a wire rack for about 5 minutes before eating.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: about 15 biscuits

Quicky Appetizer: Bacon-Wrapped Goat Cheese-Stuffed Dates

It will take you longer to say the name of this appetizer than it will to either make them or eat them all.

I had these recently at a friend's party, and that reminded me of a little snack I'd made at home a few weeks prior. She had stuffed hers with blue cheese, which I usually don't care for (yes, there are some cheeses I don't like), but when paired with salty bacon and sweet dates, it somehow just worked.

And that's another benefit of these delicious little bites: you can stuff them with anything. Don't fancy cheese? I don't understand what that means, but stuff it with mango instead. Don't eat bacon? Wrap these in...ha, funny! Ok, fine I do understand that some people don't eat bacon. Don't wrap them. Dip them in chocolate instead.

Ooh, something new to try...

Don't like dates? Use figs instead. Or jalapeños.

I told you: so many possibilities.

Each pitted date uses one-half of a slice of bacon. Stuff with a small bit of cheese, wrap the bacon around,  and bake on a lined sheet for 15-20 minutes (until bacon reaches the crispiness you desire) at 350 degrees F. 

Let them cool lest you burn your tongue.

It takes longer to say the name than to write the recipe. Enjoy.

Adventures in Cheesemaking: Mozzarella

I'M A CHEESEMAKER!! Yes, I made the cheese in that picture. That delicious, mozzarella cheese. With my own two hands.

And yes, I write about cheese a lot. I love cheese! At least I can admit to my addiction. Especially goat cheese. Mmmmm.

If I only had a goat to keep at home, I'd never have to buy cheese again. But I don't have room, or the desire to tend to a farm animal, so I buy the milk and make what I can.

I've done this before with paneer, which is a near-identical process to making ricotta. True, you make them with cow's milk and not goat's milk, but I take what I can get.

And when I found this incredible step-by-step picture tutorial, I couldn't wait to make mozzarella.

All you need is a gallon of milk, citric acid, liquid rennet, and salt. I found both the acid and rennet at Full O' Life in Burbank (and also ran into Heather Sinn from Ink Master, which was...strange) for about $15 total (and only used a teeny bit of each). So for a grand total of approximately $4, I made about a pound of fresh mozzarella.

It took a little longer than 30 minutes to make, but far less than 30 minutes to devour.

The tutorial is truly awesome, but after going through the process, I have a few suggestions:

1. Do NOT forget the gloves. I did it with bare hands and HOT DAMN. There was much cursing.
2. Using a two-piece pasta cooker, the kind with a removable insert, would prove helpful when trying to drain the whey. It's easier to lift the curds out than scoop them up with a slotted spoon.
3. Double the recipe. That cheese disappears quickly!
4. Eat it all. Don't share. It's really that good.
5. Don't blame me when you get fat on homemade cheese. I'm just the messenger.
6. Do it now. Don't wait. You can have fresh hot cheese within the hour! What are you waiting for?

Andrew Wilder's tutorial.

Smoked Oyster Dip

I've learned that I like smoked oysters. A couple of ways. This experiment started as a smoked oyster pâté. I was working on a cross between the recipes from Food52 and Joseph Phelps Vineyard, both of which use cream cheese.

But I decided to use a super strong Egyptian Istanbolli cheese my mother found was too salty for her, so she pawned it off on me. As soon as I tasted it, I knew I would use it in this dish.

The feta-like cheese was so strong I cut back on the salt and lemon. I also only used half of the Worcestershire sauce because of its high sodium content. Switching out parsley for oregano (I never have parsley on hand, but I always have oregano — must be the Latina in me), adding more garlic, and foregoing the lemon zest completely led to a tasty combination. I almost wish I'd left out the Tabasco, it really doesn't add much more than a sour vinegar-y flavor. My other mistake was in using all three tablespoons of milk at once. Given the oil from the smoked oysters (though drained), there was a bit too much liquid.

Therefore, I made a creamy dip instead of a thick pâté. This would make a great sandwich spread, or bagel schmear.

It's good party food. And a perfect vehicle for the fresh chives I recently acquired. I love chives in anything. Even with smoked oysters. They make pretty, edible garnishes.

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Smoked Oyster Dip

by Paulette Fontanez

A creamy cheese-based dip perfect for parties.

Ingredients

• 8 oz Istanbolli cheese (can substitute cream cheese, feta, goat cheese or even ricotta)
• 2 tablespoons scallions, finely chopped
• 1 tablespoon Worcestershire sauce (to taste)
• 2 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped
• 2 tablespoons chives, finely chopped
• 3 tablespoons milk 
• 1 three oz can smoked oysters, packed in olive oil
• dash hot sauce, such as Tabasco
• salt & pepper, to taste

Instructions

1. In a bowl, combine the cheese, scallions, garlic, oregano, chives, hot sauce, and Worcestershire sauce.2. Add the milk a bit at a time, until you reach the thickness you prefer. All three tablespoons lead to a very thin dip, less to a thicker pâté-like texture. Remember you might add oil in the next step.3. Add in the oysters, using a bit of the flavorful oil in the mix. Add the salt and pepper at this point, if needed.4. Spread on crackers or bagels, or serve in a dipping bowl.

Details

Yield: 4-6 servings

Maraschino Cherry & Mango Brie Pizza

And we're still talking personal pizzas!

But this one won't be found on any typical pizzeria. It's a G+F kitchen specialty. A very personal specialty.

Again, I was working with what I had in the fridge. I'd cut up a mango for breakfast, so I still had some fingers. I love me some mangoes. And there was brie (a gift from the hotel I had stayed at during a recent event—it's like they did their homework!). I had discovered that this particular brie (a double cream variety) paired exceptionally well with my go-to Belgian white, Blue Moon. No orange necessary. But that's a story for another time.

(There may have been beer consumed with this meal. I can neither confirm nor deny that fact.)

Back to the ingredient list, food from the refrigerator: mango cubed, spinach, the gifted brie, Rachel's maraschino cherries, and caramelized onions. It basically was 5 of my favorite ingredients on flat bread. There was no way this could go badly.

It was delicious. The sweetness from the fruit and onions coupled with the richness of the brie married so nicely with the crispy spinach. And the cherries tended to burst in my mouth, like an explosion of happiness. Mmmm.

I will admit there were huge chunks of cheese on this pizza. I love cheese! I used nearly the entire 5 ounce wheel. You could probably scale back if you're not a rabid cheese-oholic.

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Maraschino Cherry & Mango Brie Pizza

by Paulette Fontanez September-20-2011

A delicious combination of fruits, veggies and cheese on flatbread.

Ingredients

• 1 package personal size pizza dough or 2 ounces of a dough ball
• 1 wheel double cream brie
• 1/4 cup mango, cubed
• 1/4 cup maraschino cherries
• 1/4 cup caramelized onions
• A few spinach leaves
• Olive oil for brushing on dough
• Cornmeal or flour for sprinkling

Instructions

1. Follow the directions for resting the pizza dough and preheating the oven.2. Spread the dough out to the desired thickness. Sprinkle flour or cornmeal on a baking sheet and place the dough on top.3. Brush the dough with olive oil to keep the dough from absorbing too much liquid from the ingredients.4. Cut the wheel in half and make thin slices. Use as much of the wheel as you feel is necessary.5. Top with remaining ingredients. 6. Put the pizza in the oven and bake until the cheese is bubbly and the dough is browned, about 10-15 minutes.7. Remove from the oven, pour a beer, and eat. Suggested pairing: a Belgian white like Blue Moon.

Details

Prep time: 5-20 minutes (depending on dough's resting time) Cook time: 10-15 minutes Total time: 15-35 minutesYield: 1 personal size pizza

BBQ Chicken Harissa Caramel Pizza

This pizza was a true concoction of simply what was in the fridge. It was just after our Labor Day barbecue and I had leftover chicken. And there was that delicious harissa caramel sauce. Mmm.

Once I learned Dorothy's trick for caramelized onions, they became a kitchen staple. Same with the roasted tomatoes (this bruschetta is a base for many meals in this house these days). So, of course, they were in the fridge and given an invitation to the pizza party. Because caramel and caramelized veggies just meld so damn well.

This experiment was good just by itself, with a little oregano sprinkled on top. And then I squeezed some lemon on it and WOW. I had invented my new favorite pizza.

It was a little sweet, sour, tangy, and all around perfect. With oozy cheese. Mmmm, oozy cheese!

I was making petite pies, enough for just one, but use more dough and a bit more of all the ingredients, and you can have a big ol' pizza pie.

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BBQ Chicken Harissa Caramel Pizza

by Paulette Fontanez September-15-2011

A delightful blend of yumminess.

Ingredients

• 1 package personal size pizza dough or 2 ounces of a dough ball
• 1/2 cup shredded barbecued chicken
• 1/2 cup shredded mozzarella
• 1/4 cup caramel harissa sauce 
• 1/4 cup caramelized onions
• 1/4 cup roasted grape tomatoes, marinated in balsamic vinegar
• 1/2 teaspoon dried oregano
• Juice of half a lemon
• Olive oil for brushing on dough
• Cornmeal or flour for sprinkling

Instructions

1. Follow the directions for resting the pizza dough and preheating the oven.2. Spread the dough out to the desired thickness. Sprinkle flour or cornmeal on a baking sheet and place the dough on top.3. Brush the dough with olive oil to keep the dough from getting soggy from the ingredients, then sprinkle with about half the cheese.4. In a small bowl mix the harissa caramel with the shredded chicken and spread over the cheese. Add the tomatoes and onions. Cover with the remaining cheese.5. Put the pizza in the oven and bake until the cheese is bubbly and the dough is browned, about 10-15 minutes.6. Remove from oven, sprinkle with oregano and the lemon juice. Cut and eat.

Details

Prep time: 5-20 minutes (depending on dough's resting time)Cook time: 10-15 minutesTotal time: 15-35 minutesYield: 1 personal size pizza

Mac & Cheese Fail

That looks pretty, doesn't it? That right there is my first attempt ever to make macaroni and cheese.

And it was a big, fat, failure.

Sure, it looks nice. But this picture is a lie. It's lipstick on a pig. It's a mirage.

The problem? I decided to just use three cheeses I had in the fridge instead of the tried and true cheddar cheese. Why didn't I already have cheddar in the house? Remember when I couldn't eat cheese? And then I really couldn't eat cheese? We haven't quite recovered from those dark days here.

So I used goat cheese, manchego, and ricotta. It sounded okay in theory. It worked horribly in execution. The ricotta really killed it. Ricotta is a murderer. I never thought I'd come to hate a cheese, but ricotta is now caseus non grata. It's dead to me.

Next time, instead of getting fancy, I'll just run out and get the good ol' dependable cheddar. I do so love a sharp cheddar, after all.

Good-bye Cheese

Cheese. Delicious, yummy cheese. There are few things I love more than this wonderful offering from the goats, cows, and sheep of the world.

Well, there are truffles, mmm truffles. Yes, but those are prohibitively expensive.

Oh, and scotch. Yes, scotch. Especially with bacon. I do love a fine glass single-malt. Though it, too, gets pricey.

Ah, but cheese. It's rich in flavor, but not necessarily in price. Oh, I have enjoyed some sinfully delicious and radically expensive ash-covered goat cheese, but most of the time a few bucks' worth satisfies the palate.

So why am I giving up cheese? Why, if I swore I would never become a vegan because of my love of this delicious animal by-product, am I walking away?

Here's a little story: when I was four years old, my parents found me lying in the middle of our (thankfully) quiet residental street. After they finished freaking out and scooping me out of harm's way, they asked WHY ON EARTH WOULD I DO SOMETHING LIKE THAT???? My answer: just to see what would happen.

(That story started off the essay that got me into college.)

So yeah, I have no other reason to give up my entire raison d'être than my own curiosity as to whether I even can. It's a battle of will. Discipline.

And also, given the amount of cheese I eat, I might very well be an addict. If cheese were heroin, this is what you might call "the intervention" stage. Therefore I'm taking a bit of a break, and it seemed like today, being the day a bunch of other people around the world are sacrificing something in their lives, was a good day.

So good-bye cheese. I'll see you again in 40 days.

Unless your attraction proves too tempting. But I think I can handle this.

*fingers crossed*


And so begins the great Cheese Fast of 2011.