In the unlikely event that you have leftover cheese,
make this frittata
Many cheeses are delicious melted over cooked vegetables,
but I’m especially into what Cantal does in this situation.
Cantal is a raw cow’s milk cheese with a firm, crumbly texture and a rich buttery flavor.
It melts into silk and its slight earthiness is a perfect match for hardy summer greens.
Shakshuka is a playful little dish of eggs baked in a spiced tomato sauce. It’s a cheap, easy, and delightful skillet meal that tastes especially fantastic when showered with feta. I added some kale to round out the meal, but it’s really all about those tender yolks. They’re begging for a triangle of warm pita to pierce their fragile skins,
so they can swirl into the cheesy sauce like lava.
I love me a nice, hot scramble – especially when it’s cheesy.
The cheese keeps it delicious even if you overcook the eggs.
Cheese has your back like that.
These cheesy scrambled eggs are light and springy with a goaty tang.
Smear onto some crunchy toast and
watch it spread like butter.
A clafoutis is a very simple French dessert that’s similar to a big baked pancake. It’s traditionally made with cherries,
but I went rogue and added apples and a big wedge of stinky camembert. Holy cow was that the right decision.
Just imagine cutting into a warm apple pancake only to discover a glistening pool of melted cheese.
The mild, buttery paste of Brie d’Isigny is suitable for both savory and sweet flavor combinations. Spread a slice of toast with your favorite jam and let a few slices melt until they’re runny for a simple yet lavish breakfast or satisfying dessert. For lunch or a light dinner, a handful of cooked greens makes a comfortable bed for warm, melty Normandy brie.
No matter what you’re in the mood for, there’s a brie toast for you!
My birthday is in late May (the 29th), so a couple weeks ago I hosted a brunch to celebrate. I gathered a few friends, poured a couple rounds of mimosas and set out a great feast of cheesy breakfast foods. The stand out favorite was this warm, custardy egg strata.
Egg strata is a baked casserole of stale bread, eggs, and a bit of milk – kind of like a baked french toast. It’s extremely easy and the modifications are limited only to your imagination- you can put just about anything in it. I had a bag of cheese curds on hand, a gift from The Lone Grazer creamery, so I decided to incorporate them into this strata with roasted tomatoes and fresh basil – a classic flavor combination. Why reinvent the wheel?
Pumpkins are a cultural icon, evoking cozy memories of childhood carvings, romps through vine-covered patches, costumes sticky with Halloween candy, and warm, sweet spices. You don’t have to love the pumpkin for its jolly symbolism, and I know many abhor the poor gourd due to incessant overuse the moment August rolls into September. To be fair, it’s not the pumpkin that has been bastardized, but the array of spices that tend to accompany it in baked goods. The pumpkin itself is a thing to revere, especially when roasted and pureed into a thick, buttery paste filled with a wealth of nutrients, including vitamin A, vitamin C, and dietary fiber. If you get your hands on a really good pumpkin, its pureed flesh will also deliver a luscious, nutty sweetness that is especially delightful when baked in a hearty bread that’s smeared with tangy dairy. Alas, it’s generally wasted on oily loaves with frostings so sweet they could rot a tooth clean from the gum, while most healthy versions aren’t worth eating. This recipe, on the other hand, combines a simple, wholesome pumpkin bread with a maple-kissed spread of real cheese.
Death twitches my ear. “Live,” he says, “I am coming.”
– Virgil, Minor Poems, Copa
Treat every moment as an opportunity, lest all of life’s obligations arrest your happiness. A challenge is a chance to prove yourself, a mistake is a time to learn, a meal is a break for enjoyment. It’s all about that carpe diem. Live in the moment and drink in as much pleasure from life as possible, starting with a healthy breakfast.
Stop blaming the butter for what the bread did! It’s just trying to help you. Butter, especially the high-quality, grass-fed variety, is high in omega-3s, beta carotene, and several vitamins including D, which is notoriously difficult to find in the diet alone. Seattle, here’s your ticket to buttery bliss.