A few weeks ago Amir cheated on me with the cheese department at Whole Foods. I know it’s terrible, but I’ve forgiven him and we’ve managed to rebuild the trust in our dairy relationship.
Because of said cheating we had a quarter of a pound of Bleu d’Auvergne sitting in our fridge. Bleu d’Auvergne is my go-to blue that I recommend for people who want something slightly pungent but not overpowering. They don’t want a completely whimpy cheese but they also don’t want to be punched in the taste buds (not that that’s a bad thing). It’s a cow’s milk cheese, fairly creamy, not too salty, and a little spicy.
Now, I had a customer come in the shop who was buying Roquefort for a Roquefort and leek quiche from Bouchon by Thomas Keller. This got me to thinking about making a blue cheese quiche of my own. Rather than turning to Mr. Keller who seems a bit too militant a cook for me, I looked to the woman of the moment, Julia Child. I love her, as just about everyone does and Mastering the Art of French Cooking is a masterpiece. Every recipe I’ve ever tried has come out …]
It’s been hot here. Really hot, around 90 degrees with what feels like 500% humidity. This doesn’t mean I haven’t been baking and cooking. I’ve been spending just as much time in the kitchen as always, I’ve just become really comfortable with the feeling of sweat dripping down my back.
So the title of this song is actually Cheri Cheri Lady, an idiotic name, so let’s pretend it’s Cherry Cherry Lady and call it my theme song for the summer. (Warning: This video is from a very bad German band from the ’80s. I apologize.)
I made my first pie when I was thirteen for Christmas dinner. It was cherry pie. It has become a staple in my baking repertoire and my signature dish. It is, I believe, the only cherry pie my mom has ever liked. It has, on occasion, caused an epiphany. Once one of my cousins was too sick to come to our holiday feast and requested a whole pie to have all to herself. This is some good stuff.
I found the recipe in the original Betty Crocker Cookbook, which had belonged to my grandmother. While it was falling apart and had some antiquated recipes (most of the salads involve jello and/or mayonnaise), it was full of useful tips and delicious cookies, cakes, and of course, pies.
It’s true. I may not have a lot to say for myself but my breakfast skills are undeniable.
This morning I was trying to decide whether to have granola and yogurt or lemon pound cake for breakfast. I commented to Amir that as I had put yogurt in the cake it was actually healthy. Then it hit me, I could have cake and yogurt for breakfast, screw the granola. Delicious? Yes. Nutritious? Obviously (it’s basically eggs and toast sprinkled with sugar and tied with a piece of lemon zest. Plus there were blueberries, and blueberries are super good for you.) Pretty? I think so.
I wish my powers ran along more useful lines, likes being able to create world peace, or fixing pipes or something, but breakfast will have to do for now.
One of the best purchases I’ve ever made. I got it last summer and it’s gotten quite a workout since then. It most recently churned up a delightfully decadent mascarpone ice cream from, of course, The Perfect Scoop. This ice cream is so rich you feel guilty eating it. Pair it with fresh cherry pie (recipe to come soon) and revel in your kitchen genius.
