The Allure of French Cheese If you’re a Francophile like me, or just wish life had a bit more Parisian flare, Monday was a great day to party like it was 1789. In France, July 14 is Bastille Day, the country’s most important national holiday commemorating the day in 1789 when peasants stormed the […]
Sweet yellow custard served in bright white eggshells…what else could you want in an Easter dessert?
While some naysayers may tell you that cheese and seafood don’t go together, goat cheese is one that often goes surprisingly well! In this recipe, crusty crostini, tender scallops, and melted cheese come together for the appetizer you never realized you needed!
Makes two gooey, cheesy, hazy sandwiches!
Original recipe and image source: Cypress Grove Chevre Facebook
This sandwich pairs nicely with fresh tomatoes if in season, or a salad of mixed greens with an orange vinaigrette and extra virgin olive oil. A pinot gris complements the sandwich without overwhelming the layers of flavor.
Makes 4 servings
Makes 2 servings as a main course, or 8 as hors d’ouerve
This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number of people you’re serving.
Makes 2 servings.
Makes 4 servings
Makes 4 servings
Robiola is a buttery soft cheese that can be enjoyed simply spread on bread or crackers, but it takes this risotto to another level of creamy decadence. Makes 4 servings
The classic cold weather cocktail!
