I feel like I’ve fallen off the face of the blogosphere the last two weeks. I haven’t been reading OR writing and I miss it! The end of the school year is always hectic, plus my husband has been working very intensely the last several weeks (he is done now so we will be able to enjoy lots of family time over the Memorial Day weekend).
I have still managed to keep up with my French Fridays with Dorie cooking, even if I missed writing about it last week.
First, let’s talk about this week’s recipe: Lyonnaise Garlic and Herb Cheese. In this simple recipe, ricotta cheese is mixed with chopped shallot, minced garlic, fresh chives, parsley, tarragon, red wine vinegar, olive oil, salt, and white pepper. After resting in the refrigerator for several hours to blend the flavors, Lyonnaise Garlic and Herb Cheese can be served with raw veggies, or spread on crackers or bread.
I served my herb cheese for dinner on home made bread (I used Jim Lahey’s No Knead Pane Integrale – or Whole Wheat Bread – from his book My Bread) with a salad on the side. We thought the cheese was only OK. It was not as flavorful as we would have liked. The bread was fantastic though!
The next day I added extra garlic to the cheese as well as more salt and pepper. Better! I used the cheese in one of my favorite Springtime recipes: Herbed Cheese Scrambled Eggs on Asparagus. I generally use purchased Boursin when I make this, and I found it to be just as good with my home made cheese.
Finally, I spread some of the cheese on a whole grain tortilla and made a turkey wrap for lunch. Yummy! Last night I used the last of the cheese layered with some pasta and leftover Marinara sauce. I baked it in the oven and it was quite good!
I doubt I will make Lyonnaise Garlic and Herb Cheese again. While it was fine, it didn’t “wow” us.
Next up is last week’s recipe, Double Chocolate and Banana Tart. This one definitely did wow us!
Since only two of us would be eating this one, and we didn’t want to gain 5 pounds each, I made two individual tartlets and froze the extra dough for future use. I halved the rest of the recipe.
These little tartlets were wonderful! We love the caramelized banana layer and of course the chocolate. The bananas on top were perfect with the rich chocolate ganache filling. The whole thing was a perfect blend of flavors and textures.
I can’t wait to use the rest of my dough to make more of these. Maybe I will try the Nutella variation, which sounds delicious too.
I hope all my US readers have a wonderful Memorial Day Weekend!