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cheese

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Red and Green Pesto and Parmesan Phyllo Sticks are crunchy, fun and easy appetizer to make for the holiday season. A crowd pleaser guaranteed! This holiday season is going to be a hit with those two color Pesto and Parmesan Phyllo Sticks. They are easy to do and terribly fun and tasty. I’ve used two different types or pesto; the popular green pesto a la genovese (basil) and also a red pesto (dried tomato). I thought it would be great to have both colors for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snacks. You can easily cook them ahead of time and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The cheese This recipe suggest parmesan because it brings in an extra umami touch but it could easily be any…

Pomegranate Mousse is a super airy and light dessert with pomegranate and beet juice, cream cheese and pistachios to finish on a high note a meal. Pomegranate mousse with pistachio is a refreshing and festive dessert, perfect for finishing a heavy main meal on a light note. Especially during the holiday season, with all that gravy, one needs to have a nice fruity and light dessert. No more heavy desserts and cookies, here is a new perspective on holidays finishing touch. This pomegranate mousse contains a bit of cream and cream cheese to fatten thing up just enough! Pomegranate So let’s talk about that autumnal fruit; pomegranate. Underneath this thick skin lays about 800 little red pearls called arils. These lovely grains are filled with antioxidant and are sometimes tricky to take out. Some people use a bowl of water to help to get the grains out faster. These little rubies can…

Swiss broccoli gratin is a touch healthier way to eat a bunch of good Swiss cheese. When I say Swiss cheese, I don’t talk here about the American swiss cheese with holes… no.. no… I talk about the two delicious cheeses types they often use in Switzerland to make their famous cheese fondue; the famous Vacherin Fribourgeois and Gruyère cheeses. Passing by Switzerland this summer, I had to make a stop at the Fromagerie (cheese store) to get some of the best cheeses on this planet. This recipe is, of course, possible to make with other cheeses, but the ultimate mix of Vacherin fribourgeois, a more elastic cheese type and Gruyère a strong and firm one is a “must try” combination. This recipe I’ve made on our way back from Switzerland, based on the traditional dish fondue moitié-moitié (cheese fondue), but a tad lighter (using less cheese) and containing some veggies (broccoli and…

Morbiflette is a of potato gratin on steroids! The Morbier cheese is melted on top of a creamy, winy and aromatic bed of potatoes! A pure delight for cheese lovers! Morbiflette is a tartiflette (potato covered with cream, fresh bacon bits, onions and reblochon cheese) but with Morbier cheese instead! If you are, like me, a cheese lover… This is the dish for you! Morbier is such a unique cheese, there isn’t a comparable cheese, it’s a creamy strong flavored one, so if you aren’t used to those… stay with the reblochon tartiflette. Morbiflette is so simple, and simply addictive… one bite is just never enough. If you are not scared of putting on the weight and feel like a sin meal… try this one! Here it’s a 20 cm clay pot, and it was a full main meal but usually, in France, they eat morbiflette or tartiflette as an appetizer (10 cm…

A drunken onion soup, filled with flavors, thyme, wine and a final touch of brandy to warm us up on a cold winter day. Finishing it up under the grill to melt that tasty gruyere cheese on the crunchy piece of bread slowly getting soak with the soup.  To warm up our hearts before the heat comes, why not eat a tasty, french onion soup. Those are quite popular from where I’m from; Quebec… As one know, that place has an eternal winter and this soup helps them to keep warm. I find it always a bit tricky to eat those heavy soups as an appetizer, with the extra cheese on top… It’ s supposed to be a appetizer but I consider it more of a main meal. The french use quite a lot of butter in it, this version is lighter in butter. Also, in culinary school in Spain they made…

eThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe. I saw many recipes on the web, they often turn the normal crepe while the “Crêpe Bretonne” stays on one side only. Also it must make a sizzling sound when it first touch the pan. So let’s try to make that crispy Breton crepe. First of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This…

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