Tag: Cheese

You Know You’re Obsessed by Food When…

You spend 2 days in  Sydney and would rather spend your small amount of free time buying the most  amazing truffled pecorino instead of snapping up pics of Opera Houses, Harbour Bridges etc….

Meet my new best friend….

Truffled Pecorino
Truffled Pecorino

But in the spirit of all  good cooking media…Here’s some pics of our lovely Harbour city I prepared earlier….

Sydney Harbour Bridge
Sydney Harbour Bridge
Sydney Opera House
Sydney Opera House
Bondi Beach
Bondi Beach

My cheese and I are about to enjoy a fantabby long weekend.  I’ll keep you posted as to what we get up to!

Have a great week!

I say that,  but given that most of you don’t have a long weekend or truffled pecorino…what I really mean is sucks you be you  do the best you can.

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Get Me To The Greek – Spanakopita – Daring Kitchen

God Bless the Greeks.  They invented democracy, philosophy and some damn fine food.  Including fried cheese.  How good is that stuff?  You take cheese…which is one of my all time best ever foods to begin with…and fry it.  That;’s not even eleven.  That’s twelve! Possibly thirteen.  But, I digress, yeah, I know opening paragraph…and we’re already off track, because today we’re talking about the second wonder of the Greek cuisine pantheon…(or should that be Parthenon?) the cheese and spinach pie, also more formally known as the Spanakopita.

Spanakopita 1
Spanakopita 1

I live in Melbourne, which as anyone in Melbourne will tell you has the largest population of Greek people outside of Athens.  I have no idea if this is actually true or just one of those urban myths about the city you live in.  Regardless of numbers, there are a lot of Greek people and hence a lot of super delicious Greek food.  In fact, just as much as some families have the local Chinese or Indian restaurant, my family would go Greek.

No, not like that you bunch of perverts….I meant we would celebrate family occasions at the local  Greek restaurant.

Spanakopita Ingredients
Spanakopita Ingredients

Mind you, this did come after a debacle at the local Chinese.  You know the classic tale of the gauche family who drink the fingerbowls?  Not that old chestnut for my family.  No way.  Uh huh.

We’re a much classier lot.

So when, towards the end of our meal, the waiter delivered some small bowls of water to our table we dutifully dipped and dunked and positively soaked our fingers revelling in our (sub) urban/e sophistication.  He then reappeared with a plate of…I can best describe them as  caramel coated sweet dumplings.  The idea being that you dipped your caramel dumpling into the icy cold water thereby changing the caramel from a hot liquid to a crispy shell. We all looked to our now slightly grubby bowls of warmish water and the thought of dessert suddenly didn’t seem so good.

Now, I can’t speak a word of Mandarin, but believe me, that wasn’t a prerequisite to  understand what our waiter was muttering as he swished away the original bowls.  There is a certain tone people adopt when they say “You people are morons” that is pretty much universal.

We celebrated with Greek food from then on.

Spanakopita Ingredients - pre massage
Spanakopita Ingredients – pre massage

The February Daring Cooks’ Challenge was hosted by Audax of Audax Artifex. The challenge brought us to Greece with a delicious, flaky spanakopita – a spinach pie in a phyllo pastry shell.  I had thought I was au fait with the cooking of this particular dish as it is something I make fairly regularly.  However Audax’s version had a few curve balls.

First there was massaging the ingredients.  It made me think about those Wagyu cows…

Spanakopita 2
Spanakopita 2

Then post the massage there was the squeeze….this was both kind of disgusting and a shit ton of fun.

Squeezing...kind of gross.
Squeezing…kind of gross.
Squeezed Spinach (and my abnormally large man hands)
Squeezed Spinach (and my abnormally large man hands)

Post the squeeze, you end up with two bowls.  Once containing a dry mixture, one containing a milky green liquid.

Post Squeeze Spanakopita
Post Squeeze Spanakopita

It is at this point that I would diverge from the recipe as given by Audax and add some more cheese into the dry mixture.  I don’t know what happened to the cheese but somewhere during the massage or the squeeze it kind of disappeared, leaving a less cheesy spanakopita than I  would normally have.  For me, it’s all about the cheese.

Anyhow, then you add some couscous to the liquid and let it soak it all up.  This is utter brilliance.  The couscous bulks up the mixture so you can have a higher pie and it stops the bottom pastry getting soggy.

Spinach Juice and Couscous
Spinach Juice and Couscous

Another brilliant idea?  Cutting the squares before baking.  Stroke of genius!

Pre-Baked Spanakopita
Pre-Baked Spanakopita

 

Spanakopita - hot from the oven
Spanakopita – hot from the oven

Huh, I just realised I’ve mentioned fried Greek cheese in at least two out of the last three posts.  I think my subconscious is trying to tell me something.

I’m going to be spending my week having at least one trip to the Paradise of Lindos to partake of some plate smashing, some haloumi and maybe even a little bit of this…

ZorbaZorba

Have a great week whatever you get up to!

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Goodness, Gracious, Great Balls of Rice? (Daring Kitchen Arancini)

Ever made food where just looking at it made you feel happy?

Spinach and Cheese Arancini
Spinach and Cheese Arancini

That’s how I felt with the December Daring Kitchen Challenge.  Just looking at these golden balls of goodness made me smile.

Yes, I did just say golden balls of goodness, and yes, I did have a little smirk as I did.

Sigh.

I so have the mind of a 12-year-old boy.  And you know what?  This whole post is full of stuff like that.

So, you know, take a moment….watch this clip from a British tv show called, I kid you not,  Golden Balls, which appears to be a game show version of the Prisoner’s dilemma.   (Yay, I knew that Philosophy major would come in handy one day!  Stay tuned, next week…Baking with Nietzsche…)

Anyway, marvel at the British nuttiness of it all and come back ready to talk about arancini….

Golden Balls

Ok, I’m ready.  Arancini.

January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making arancine – filled and fried balls of risotto. Delizioso!

These were super delizioso but believe me, you’re not making them in any sort of hurry.  These babies need some time and devotion to the cause.

First you’ve got to make:

The Risotto

Arancini Ingredients
Arancini Ingredients

I’ll put the full recipe at the end.  but this is actually a great risotto recipe.

What you end up with is this.  How gorgeous is this bright yellow?

This lovely sunshiney yellow is well on its way to becoming my favourite colour. And mmmmm…butter….

Saffron Risotto
Saffron Risotto

Then you lay it into a tray to cool and then you make…

Golden Balls o’ Sunshine…

Saffron Risotto Balls
Saffron Risotto Balls

And you know what?  You could stop right here and crumb these babies and they would be all kinds of delicious.  But in the daring kitchen, we’re turning that flavour experience up to 11.  Yeah.  EL-EV-EN.

Starting With:

The Bechamel

Wow.  has there ever been a bigger moment of cognitive dissonance?

Did you all just fist pump the air Eye of the Tiger style and then do a double take?

Bechamel?  WTF?  BlecHHHHHamel  more like.  Isn’t that the creepy white sauce that tastes like glue?

Bear with me..this one’s good.

You need to make it quite thick.

Bechamel Sauce
Bechamel Sauce

And finally:

The Filling

I chose to do a spinach and mozzarella filling.  The recipe has a meat ragu version and  a cheese version.

I didn’t get  a photo of the sauteed spinach.

But it looked like sauteed spinach.

Trust me.

Filling the Arancini 1
Filling the Arancini 1

You make a hole in the Risotto ball and add the filling ingredients – sauce, cheese, spinach.

And close.

Word to the wise.  Do the sauce first.  I’ll show you what happens in a moment if you try to do the sauce last…

Filling the Arancini 2
Filling the Arancini 2

One of these things does not quite belong…guess which one of these was the one where I put the sauce in last?

Filled Arancini
Filled Arancini

See what I mean about this being a labour of love?

It’s not all over yet folks, now you gotta egg them, crumb them and fry them up.

Bet you’re thinking you can sit down and have a quiet bottle of vino and some valium  now aren’t you?

Not so fast, Speedy.  These are fabulous and you could quite easily eat them as is.  Look at that oozy goodness….

Yep, oozy goodness from my golden balls…don’t roll your eyes…you were warned.

Spinach and Cheese Arancini 3
Spinach and Cheese Arancini 3

But remember when i said we were taking this up to eleven?

For eleven you need my spicy tomato relish (recipe below)

The arancini have a delightful crunch, then the aromatic risotto and the creamy cheesey garlicy goodness of the filling. The relish brings some heat and some tanginess. And that my friends is the five food groups covered.

Plus it has spinach so it’s good for you.

Like I said.  Eleven.

Spinach and Cheese Arancini with Tomato and Date Relish

Arancini recipe:

HERE

And just because I love you all, here’s the classic Spinal Tap clip about….

Eleven

Have a fabulous week,  And what ever you love doing – this week, take it to eleven!

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Retro Food For Modern Times – Liptauer: Lunch, Lunacy and Death By Cheese

Let’s face it, cottage cheese exists for one reason and one reason only.  I call it “The Posts” as in post-Christmas, post-New Year, post holidays, birthdays, Easter, you get my drift.   Pretty much post anything that is fun (i.e. involves large volumes of eating and drinking).  Mondays feature strongly.

The symptoms of The Posts are a glance in the mirror that is quickly averted, followed by a groan of “I really need to go on a diet”. The effect of The Posts is a lightening of the wallet as you race down to the supermarket and fill your trolley with carrots, celery and the aforementioned cottage cheese.  Which will be thrown into the rubbish about three months past its use by date.  Sometimes, it may have even been opened. It’s not so much the lack of taste it’s that curdy texture which is just…ewwww….And yet, I keep buying it.

Liptauer Dip
Liptauer Dip

I have, in the past, resorted to other methods of getting rid of The Posts. One such event saw me popping down to the local health food shop to pick up some magic thinness bullets a.k.a diet pills.  Of course, they were hidden so I had to ask the weightlifter type who was stacking shelves where I might find them.

He was one of those muscle-bound creatures with prominent veins, a shaved head and a tattoo on his neck.  I have nothing against tattoos in general.  I have one myself.  Neck tattoos, however, are generally skanky.  No one looks good with a neck tattoo.  Except maybe George Clooney in from Dusk til Dawn.  His was kind of hot.

Clooney

Most other people look like trailer trash or like they just got out of prison.

 “WHAT DO YOU WANT DIET PILLS FOR?” the possible ex-convict snarled back at me. And he didn’t ask it in a “Because you’re so svelte you don’t need them” tone either.  He started off belligerent.  And it went downhill from there.

Why do you think I want diet pills, idiot?  Because I read on the internet that if I shoved them up my arse the alien rectal probes couldn’t get me? What kind stupid question is that?  It’s the equivalent of asking an adolescent boy why he’s buying condoms.  There is pretty much only one reason.  To be asked to explain that reason out loud, in a crowded shop, is just humiliating.  Actually, I take that back.  It’s worse than questioning a boy buying condoms.  At least in that instance he could snap back “To fuck your mother.”  I had nothing.

Prisoner 845 had one volume.  Annoyingly loud.   “DIET PILLS DON”T WORK”

You really don’t understand the nature of retail do you Sunshine? It’s probably why you got sent to prison in the first place.  So, here’s how it should work:

  • I ask for diet pills.
  • You give them to me.
  • I give you money. (That bit’s important.  It’s probably the part you forgot last time)
  • I leave happy.
  • Your shop stays in business
Liptauer Lunch
Liptauer Lunch

YOU DONT NEED DIET PILLS. YOU NEED TO EXERCISE”

Really?  I never realised that steroids made you stupid as well as shrinking your penis.  If I was that way inclined I wouldn’t be here asking for diet pills would I?  I’d be out…skipping… or whatever it is that people do when they exercise.

I didn’t say that.

He was big. And mean looking.  And one of the veins in his neck was starting to throb alarmingly.  I started to back away from him because he was quite clearly suffering from some sort of ‘roid rage.  I didn‘t even understand why he was there.   Health food shops should be run by aging hippies not steroid abusing, serial killers.

Eventually I was backed into a shelf of herbal tea. He then leant over me and said in the most threatening voice I have ever heard. “YOU EAT DAIRY DON’T YOU?”

Yes I do and whilst we’re on the subject of dietary habits you should probably lay off the red meat.  There’s a box of Sleepytime Tea digging into my left shoulder.  Maybe you should try a cup.

I didn’t say that either.

Liptaur Ingredients

He then leant down so he was about a centimetre away from my face.  He was all red and his eyes were bulging out; he looked like he might be about to have some sort of apoplexy.  He was also one of those people who spit when they talk and he was so close it was getting all over my face which was….I give up…there are no words to describe how utterly, utterly repulsive that was.

And then, as I was trying to surreptitiously wipe my face he bellowed (and spat) at me:

“CHEESE… IS… DEATH.”

Nothing in my life had prepared me on how to deal with a spitting neck-tattooed lunatic in my face and screaming about how dairy products would kill me.  I was also slightly more concerned about my impending death at the hands of the psychopath in front of me than any damage a camembert could inflict.  So, I did what I usually do when I don’t know whether to shit or go blind.  I started to giggle.  Then I ran.  As fast as my chubby little legs could carry me.  All the way down the street to the next health food shop where a lovely aging hippy had absolutely no qualms about selling me some piece of crap, expensive diet pills that didn’t work.

Liptaur Recipe 001

An easier way to get rid of The Posts and to thus avoid health food shop sociopaths would be to make Mary Meredith’s recipe for Liptauer (or as she calls it Liptaur).

This was good.  Really good.  Both as a dip and as a healthy lunch.

However, I don’t understand the point of mixing cottage cheese and butter.  Next time I make it I’ll use a low-fat cream cheese instead.  This will also remove the cottage cheese curdiness which was the only downside of the recipe.

Mary Meredith mentions that the Liptauer is also really good with baked potatoes.  I wasn’t about to bake a potato as we were having bangers and mash for dinner.   Hang on…potato is potato right?  Should I?  Dare I?  I’ve put cheese, chives and mustard into mash before – maybe not all at the same time but they all worked.  Anchovies are mostly salt.  What could go wrong?

Liptaur Close Up

Yeah, ok, you can all stop facepalming.

The gherkin.  The gherkin could go wrong.  I know that….

Now.

I put it down to temporary insanity caused by finding a delicious use for cottage cheese.

Here is a picture of the Liptauer mash.  Don’t try this at home.  It was revolting.

Liptauer Mash
Liptauer Mash

So, I ask you.  Is cheese death?

And if so, outside of the Liptauer Mash debacle of 2013, could there be a better way to go?

Have a great week!
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