Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Fall & Winter Hearty Salad

As winter is just around the corner and fall has already started, this salad will be a perfect meal for the season; it is very hearty and fulfilling enough to be a main dish.

A big plus: It is easy to prepare.



The following quantities are for 2 people, so feel free to adjust if you are cooking for more or fewer people, or according to your taste*.

For the salad:
  • Some lettuce or salad
  • 2 eggs
  • 3 potatoes
  • Some vegetable oil to roast the potatoes
  • Some bacon, or lardons, or ham
  • Some Comté cheese (or sharp cheddar)
  • Some croutons or old bread that you will toast
For the vinaigrette: (you can adjust the measurements according to your taste)
  • 1 teaspoon of Dijon mustard
  • 1 to 1.5 tablespoon of vinegar
  • 3 to 4 tablespoons of olive oil
  • Some shallots (optional ... to your taste)
  • Some chives (optional ... to your taste)
  • Salt
  • Pepper

Preparation time: 15-20 minutes
Cooking time: 15-20 minutes



Start by rinsing and drying the salad if it's a fresh one from the shelf, or just open your salad packet and keep on the side.

Boil the egg in boiling water for about 10 minutes. Once they are cooked, rinse them with cold water, and let them sit in the fridge to cool down.


Peel your potatoes and cut them into cubes. In a pan, add some vegetable oil and heat it up. Place the cubed potatoes, roast them, and keep them on the side.


If you are using bacon, remove most of the fat from the bacon and cut it into pieces. If you are using lardons or ham, just toss the pieces into a hot pan and roast them.


Set them aside after they are roasted.


Cut the borders off the Comté cheese ...


... then cut it into slices and into cubes, and put it aside.


Once the eggs are cooled, peel them, cut them, and place them on the side.


Cut some bread into pieces and toast them, or just open the croutons packet you bought.


Prepare your dressing by adding, in a bowl, a teaspoon of French Mustard and the vinegar. Mix together and add the previously cut shallots, chives, some salt, and pepper. Add the olive oil and mix.


Just before serving, reheat your potatoes and your lardons for a few minutes, and cut your toasted pieces of bread in cubes.

It is now time to dress your plate: Plate the salad, the Comté cheese, the potatoes, the lardons, the croutons, and the eggs.


Add your dressing ... and enjoy!



*Note: If you happen to have some leftovers sun-dried tomatoes, you can add them to this salad, but be careful to not add to many ingredients as this is a fulfilling enough salad the way it is.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Toulouse & Around - FRANCE

Toulouse is a great city to eat in, especially if you like duck, cassoulet, and wine, but we won't only recommend French restaurants as you'll see below.

The South-West region of France is also well-known for its gastronomy.

We lived in Toulouse from end of 2009 to March 2011, so all these recommendations are dated from this time.


Empanadas Argentinas

This is a small and lovely empanadas place in Toulouse. It is located 3 rue des Gestes, a 5 minutes walk southwest of the Capitole (where Toulouse's City Hall is) following rue Gambetta. They serve good-sized, delicious empanadas.

We often ate here while we were living in Toulouse, but you can also take away empenadas. The restaurant is really small, so if you plan on going you might want to book a table or be prepared to wait for a bit, especially on weekends.

The menu is varied and offers carnivore and vegetarian options. They offer fillings such as tuna, chicken-onion, spinach, three cheese, ham-cheese, corn, and organic meat empanadas.

The prices are decent and the staff is friendly, which is always nice in France.


Frog & Rosbif

This pub is quite nice, even though we like the charm of an Irish pub better.
They brew their own beer, and for the food ... interesting concept ... they use the Indian restaurant and the French restaurant across the street to cater their customers.

As far as the beer is concerned, the brew is just about decent. As an avid beer lover who lived in the Pacific Northwest of the United States, Frog's brews just don't quench my thirst for a good micro-brewed pint. But they do offer a very refreshing change from the usual beer selections common in French bars and cafes.  

Try the Ginger Blonde, that was the only one that made an impression. 

It is located 14 rue de l'Industrie, a 10 minutes walk east of Place Wilson (downtown).



Grand'Pizzeria

It is quite a charming Italian restaurant, which honestly doesn't look like anything much from the outside, but it is bigger on the inside ... (this is is for you Doctor Who fans) (2 levels restaurant).

The pizzas are delicious, as well as the pastas.

The pizzas are Italian style pizzas with thin crust.

The staff is friendly, and the service is extremely quick even on a very crowded weekend. The pizza chefs take centre stage as you enter the restaurant, and they are always ready with a friendly smile and "Bonjour" even while they runaround sliding a seemingly endless parade of pizzas into and out of the giant brick oven.

It is located 11 rue Castellane, a 10 minutes walk east of Place Wilson (downtown).

The restaurant is often full, but the downside is they don't take any reservation, which is a pity.


La Mare aux Canards

It is located 14 rue des Gestes, in the same street than Empanadas Argentinas ... I completely concede it is not the same food than Argentinian empanadas, because this restaurant will serve you typical local Toulousaine cuisine. So if you like duck ... go for it.

The prices are decent: they offer a 20, 25, 28 euros menus, or à la carte.
The portions are generous.
The menu is delicious from any salad to the foie gras as well as the duck confit, and even the beef (entrecôte and onglet). And don't forget to try a dessert ... after all. you are in France.

Be careful, at the time they were often fully booked, so make a reservation.

The staff is friendly and has a excellent knowledge of the menu.



La Cave Au Cassoulet

We would recommend the cassoulet, which is a southwestern French speciality.

The restaurant is located in the cellar, quite charming way to eat.

It is located 54 rue Peyrolières, a 5 minutes walk southwest of the Capitole (where Toulouse's City Hall is) following rue Gambetta (rue Gambetta becomes rue Peyrolières.

http://caveaucassoulet.chez.com/ As in today, their website is not really working, you just get home page and the map, but no menu.


Maison Du Curry

The restaurant is quite off-centered (located avenue de l'URSS), and we only went there once just before we left Toulouse. They just have been opened for less than a week and the food was good.
The staff was really friendly. As mentioned, at the time, and it was the first few weeks they were open, they weren't really organized and we waited quite a bit to have our orders served.

They also have a booth at the Victor Hugo Market (located downtown), that's how we discovered them. We often bought some excellent food to take away.


De Danu

It is a typical Irish pub where we used to go quite often for drinks and food. The only downside, and the reason we started to go less often, is it became more like a fancy restaurant, or I guess you can call it a gastro-pub, than a pub anymore ... you even have to book a table ... which is quite ridiculous if you ask me.

The food is good but pricey, especially for a pub. 

The staff is friendly ... like any Irish pub.

It is quite off-centered, so if you're walking, it's a good 25 minutes walk from downtown.



Monsieur Georges

If you want good meat, excellent sauces, and wait staff who can speak english (but don't rate high on the friendly scale), Monsieur Georges in Place Saint-Georges (next to Place Wilson) is a great bet.

However, expect to pay a decent sum; an entrecôte (steak) is 24 Euros. Dinner for two, including appetizer, dessert, and a bottle of wine, will generally run over 80 Euros. 

But, the meat is really good and the staff always understood just how I like my meat, which is a big plus for me. They are not friendly or exceedingly warm, so don't expect that kind of service.



Les 3 Dynasties

It is located in Blagnac where the airport is, so not really next to any tourist attraction, but the food is excellent and constant, so no surprise there. Les 3 Dynasties is an excellent Chinese restaurant which has been opened for a very long time (at least ten years, because I lived in Toulouse in 2000 and 2001 and I remembered eating there quite often).



Xavier Fromager Affineur

A great selection of cheese.

The prices are not low, so if you can find the cheese you like in a supermarket or at a market, buy them there. Go to Xavier if you want a specific cheese, such as their truffle brie (the time to buy  truffles is after October-November).

Xavier Fromager Affineur is located downtown, across the street from the Victor Hugo Market.


We wouldn't recommend:

The chain called L'Entrecôte (and not only in Toulouse), from which we still don't understand why there is a waiting line. The menu is always the same, the meat is less than decent, and at the end you  just get a beef steak and French fries dish ... very sad ... and a less than medium quality.

Any other Indian restaurant (other than Maison du Curry and New Delhi, the one serving Frog and Rosbif) because the food is not Indian. There is no flavour, no spice, and every dish tastes practically the same.

Reviewed by Charline Leblond & Shyamal Addanki

Salmon and Goat Cheese Tartlet

This easy to make tartlet is a great way to use up any leftover pastry crust from making quiche, or just because its summer. Its especially good on a Sunday.


As promised, its easy too. For two people, I made eight lil' ones. You can make as many as you like, but this recipe is for eight.

You probably want some Salmon to make Salmon tartlets, one filet (100g) is more than enough. Oh, and some goat cheese, when you read the rest of this recipe you will get an idea of how much you need. I come from a school of thought which believes one can never have too much goat cheese, so just get a bunch and use whatever you need on these tarts, and then reward yourself by eating the rest with a drizzle of honey.

I like to top them off with some chives, if you get fresh ones then good for you. I just used chives from a spice bottle. I also like to drizzle the whole thing with a bit of honey, so have some honey laying around the house. No, not THAT way! The kind from bees, silly.

Right! To the Salmon!

We are first going to cook the salmon fillet, preheat your oven to 175 C ( 350 F). On a piece of aluminum foil, place your salmon fillet and gently poke it a bit with a fork, then drizzle some honey over it and rub that honey in. Don't worry about too much or too little, I promise you it won't mess it up as long as you don't drench the salmon in honey.


Now wrap the salmon in that foil so it is all covered up and pop it in the oven, it will take hardly any time to cook and we can prepare the crust meanwhile.


If you're using ready made pie crust, then you just need to unroll it, perhaps consider thinning it just a bit. Its really not a big deal if you don't want to thin it out. If you're making your own pie crust, then, well, you clearly know what you're doing.

Now, take a drinking glass or something to cut out the circle shapes and cut out your crusts. You can just ball up the remaining dough, roll it flat, and cut some more. If you bought the pre-made crust, it probably came on a baking sheet, I keep my dough circles back on this sheet.


By about now, the salmon ought to be done, take it out of the oven and check that it is nicely pink. If it isn't, put it back for a bit, but take it out within a minute and check again; don't let it dry out.


Go ahead, take a fork and take a bite of your honey glazed salmon ... good isn't it? Well, make honey glazed salmon another time, now its time for salmon tartlets! What we are going to do now is to use a fork and pick on the salmon until is is in flakes, your salmon should flake up pretty easily.


At this stage, if you have a cat, best to lock him/her out of the kitchen.

Now it is time to assemble; place a few flakes of salmon on each circle of dough, top of off with a bit of goat cheese and then some bits of chives. You can drizzle some honey around the salmon if you like, or save it for later. If you want to make this into a "purse" type tart, you just pick up the edges and pinch them together as in the one on the left in this picture.


Now carefully put them in the oven.


And after 10 minutes or so; they should be nicely browned. As you can see, my tarts opened up. This is fine, if my dough had been a bit thinner, they might have stayed closed.


Now transfer them to a plate, and if you didn't already add honey earlier, this is a good time to drizzle some honey over them.



As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki

Quiche

Quiche is a simple meal to prepare and, accompanied with a salad, is a light enough dinner.


To make one 28 cm diameter quiche or six individual quiches (also shown below), you will need:
  • 200 grams of lardons or bacon or ham
  • 100 ml of milk
  • 200 ml of crème fraîche semi-epaisse (heavy cream)
  • 4 eggs
  • Salt
  • Pepper
  • 1 puff pastry ready roll to make it easier and quicker to prepare (but if you have time or you feel more "adventurous" you can prepare the puff pastry yourself)
  • 40 to 50 grams of Swiss cheese or cheddar cheese

Preparation time: 15 minutes
Baking time: 30-35 minutes


Start by pre-heating your oven at 220 C (425 F).

While your oven is heating up, cook your pieces of lardons in a pan for few minutes.


If you are using bacon, cut most of the fat off your bacon, cut it into small pieces, and cook the bacon pieces for few minutes.
if you are using ham for this recipe, use some lean ham, cut it into small pieces, and cook the ham pieces for few minutes. 

Once your lardon pieces are cooked, place them on a paper towel sheet to absorb the grease.


In a bowl, add the milk, crème fraîche, eggs, salt and pepper, and mix your them together.


Place the crust in the mold, and with a fork, poke few holes in the crust.


Place your pieces of lardons on the crust and pour the preparation on top of it.


Add some cheese on top.


Put your quiches in the oven for about 30-35 minutes until the top is golden brown... and here it is!

















Eat the quiche warm ... some people like it cold too ... you could eat the leftovers for the next morning's breakfast.





Note: You will also need a pie pan or 6 individual ones ... my preference is the individual ones because I am mostly cooking for two, so it is much easier to keep the leftovers for the next day (as it won't dry as much as a whole pie).

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Baked mashed potatoes and cheese (with bacon)



Mmmmm, potatoes, cheese, and bacon ... what else could you want? Well, some Brussel Sprouts! of course! But thats separate.

This is a nice hearty side to a steak or something similar.

First, preheat your oven to about 200 C (390 F).

We start with making mashed potatoes, the normal way. Okay, if you really want to make it out of a box, go ahead, but its really not hard.

Just boil the potatoes, roughly one medium-large potato per person, and boil them well.

Let them boil longer.

Just a bit more.

Okay, now stick a fork in a potato and it should just slip right in, no resistance from the potato. If so, then we're ready to mash! So drain the water out of the pan and just beat the potatoes a bit with a spatula (we're not mashing yet, just breaking them up into small chunks).

Now, I like to add some crème fraîche to my mashed potatoes, but you can add milk instead, or some half-and-half. If you're going for the milk or half-and-half option, I'd suggest adding no more than a half-cup per potato. If you're using crème fraîche, I like to use one heaping tablespoon per potato; but you can be healthy and cut back on that if you like.

I also like to add about an index-fingers worth of butter. And then a pinch of salt and a bunch of black pepper.


If you have a potato masher, good for you! If, like me, you do not; then just use a spatula and mash the potatoes against the side of the pot. At some point, I almost feel like I am stirring the potatoes. In a way, you are stirring your potatoes too; make sure the butter and other things we just added are evenly mixed in with the potatoes.


How much to mash? Well, its up to you. I like to contrast textures, so if I were to have this with something tough, like a pork chop, I would mash it well to make it nice and smooth. But its completely your choice.

After the mashing/mixing bit is done, spread the potatoes on an oven proof dish. Note for you OCD'ers out there: It Does Not Have To Be Smooth on the top. Try to at least level it, though.


This next bit is completely optional, but I get bored while waiting for potatoes to boil (who doesn't!) so I decided to fry up some bacon.


After frying, drain the bacon for while on some paper towels to get the grease out. While its drying, I did the mashing bit on the potatoes.


And now we have some bacon bits to crumble onto the potatoes we just laid out so smoothly in the oven-proof dish!


Cheese! *click*

Oh, right, we're supposed to add some cheese. I added a generous amount of mozzarella and cheddar, and toped it with a sprinkle of parmesan, but feel free to experiment with different cheeses. Some good blue cheese (not too much though) could be really nice with the bacon. I then sprinkle a bit of pepper on the top and the preparation is done.


Now let the thing bake for about 10 minutes, but really all you want to do is check in on it and take it out when the cheese is nicely browned. My oven is weird, hence the uneven browning, but hopefully yours works fine!


When you take it out of the oven, it will be extremely hot; please be careful.


As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Shyamal Addanki