Here’s one for Meatless Monday. Satisfying in a creamy, hearty, chewy way, this goat cheese polenta with wild mushrooms will feed four as a starter course and two as an entree. I’ve been making polenta with parmesan cheese for eons, and for some reason never thought to try goat cheese. What was I thinking? Even those who have not joined the goat cheese fan club will appreciate the slightly tangy and very creamy addition of chèvre to this dish. Continue reading →
You can craft a savory tart with any number of crusts. Bubbly yeasted pizza dough, flaky pastry crust and crispy semolina flatbread to name a few; or you can make a crustless tart and make lots of folks happy. One of the current trends is to go paleo with crusts made from cauliflower, with or without cheese.
Childhood memory : grilled cheese sandwich with tomato soup. Very likely this comfort meal was prepared with processed yellow cheese on white bread and canned condensed tomato soup. Now that you are a grownup, officially, you may crave a more adult version of this perfect meal for a chilly winter’s day.