Little Something to Refresh Your Hot, Sweaty Body
It’s bitter out there and we all need to cozy up under
a warm blanket of melted cheese right now.
After all, it’s bound to be a frigid week even in the tropical climates.
Cheesy French onion soup is a simple and easy dish that will comfort
every nook and cranny of your body and soul.
This recipe takes less than an hour to go from raw onion to steaming crock of bliss.
It’s also remarkably easy.
Don’t give me credit though.
It’s taken directly from one of my favorite cookbooks of the moment,
The Food Lab by J. Kenji López-Alt.
All I really did here was take pictures and tell you about it.
Make a double batch and eat all week long.
You won’t even remember it’s winter.
In Greece, there is always a block of feta on the dining table, just like a basket of bread would be.
The Greeks are definitely doing it right because feta always deserves to be on the table.
It’s extremely versatile to cook with or serve on a board
and it lasts for up to 6 months in your fridge.
Do yourself a favor and clear out a little corner of your fridge, call it “the feta spot,” and never let that spot be empty again.
Here are 5 summer recipes to spark your creativity.
So many of my favorite foods are at the peak of their season right now, including juicy heirloom tomatoes. Sure, you can enjoy all of these in a salad with nothing but a drizzle of good olive oil and a sprinkling of salt and pepper and it will be delicious. But to take full advantage of these sweet, acidic jewels of summer with something fresh and creamy,
Here’s a phrase I hear too often: “Gosh, I’d love to have that much cheese in my fridge, but the problem is I’d just eat it all in one sitting.” Artisan cheese is one of the healthiest foods out there when you eat it in the right quantity. To pursue a diet that’s both cheesy and wholesome, we must learn what a healthy portion of artisan cheese looks like. In terms of weight, a modest serving is about an ounce. Depending on the type of cheese, an ounce can have anywhere from under 100 calories to almost 200 calories, as well as varying ratios of fat to protein. With all high-quality cheeses, however, those are going to be some of the most fulfilling, nutrient-dense calories available. Cheese has everything you need to survive except fiber and vitamin C. This makes a portion of cheese, in addition to an ideal snack to replace empty calories, an ideal main component of a dish, replacing the meat, fish, or tofu you might otherwise use.
Mozzarella is always delicious, but it’s especially tasty in the summer. That’s because the dairy cows, or water buffalo if you’re lucky, are grazing on sweet grasses and herbs that grow in the warmer months, imparting fresh flavors and unique aromas into the milk and resulting cheese. Those herbaceous notes compliment the shit out of late-summer heirloom tomatoes, which I find especially sweet. And I’ll have you know that there are some mighty surprising health benefits to mozzarella cheese too.
For almost five entire days last week, I couldn’t eat any cheese. Sure, I snuck a couple spoonfuls of yogurt here and there, maybe allowed for just a crumble of raw cheese, but for the most part I did not heed my undying desire for five solid days. Indeed, hardship is a gift to your character, but those days forced me to see a world of cruel possibility. If Monet could lose his sight, Beethoven his hearing, perhaps I, too, can lose my own gift of dairy digestion. Now, with this phase of darkness behind me, I have a new perspective on life. Carpe Diem and YOLO.
Cherish this summer in all it’s glory and eat some heirloom tomatoes and fresh lettuce. And don’t even think about using any old cheese to garnish these August gems. It doesn’t have to be bandaged cheddar, but it must be a high-quality, crumbly cheese. If you don’t have black garlic on hand, you can just use fresh garlic and balsamic.