Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the tag “herbs”

Twisted Herb and Cheese Breadsticks

Twisted Herb and Cheese Breadsticks

If you ever happen to visit Seattle, I really hope you’ll make a point of popping into Beecher’s Handmade Cheese.  It’s right across from Pike Place Market and you’d be going there anyway, right?  Right.  Anyway, not only can you watch batches of cheese being made right before your eyes, but their menu boasts some seriously delicious offerings.  One of my personal favorites is their Tomato-Cheddar Soup paired with a big Breadzel, an über good breadstick all twisted up like a pretzel with cheese and herbs hiding within.  Lucky for me (and you) both of these recipes can be found in Kurt Beecher Dammeier’s excellent cookbook, Pure Flavor.

Here, I’ve made an adaptation using my own pizza dough recipe.  Depending on how many breadsticks you need, you can either use a half-batch of pizza dough or the whole kit and kaboodle.  I’ve also given instructions (and nutrition information) for two different sizes–giant and regular.  Though, if you’ve got a crowd coming over or you’d like smaller appeteaser-sized sticks, make ’em whatever size suits your fancy.  Just watch them as they bake and pull them out when they’re light golden brown in places.

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Roast Chicken with Rosemary and Lemon Thyme

I tell you, as soon as the weather drops into the 60’s, I am all about fall cooking.  Though we never really relinquish the grill, I do find myself inspired to heft out the ole’ Dutch oven and I catch myself daydreaming about roasts and braises, almost wishing for the cold weather so I can get to some serious comfort cooking already.  This time of year, I also get excited about my herb garden, particularly those herbs I tend to neglect in the hot summer months.  I don’t know about you, but rosemary, sage, and even thyme scream autumn to me and I look for excuses to sneak them into just about everything.

Which brings me to this recipe.  Now, everyone should know how to roast a chicken.  Though wrestling with the whole bird may seem a little daunting, there is really nothing to it.  In this recipe, you’ll first create a compound butter, which is simply a butter that has been mashed up with all sorts of aromatic deliciousness–fresh herbs, garlic, lemon zest, and seasoning.  Once made, you’ll then spread your creation under the skin of your bird.  Season the outside with a generous sprinking of salt and pepper and–voila!–your chicken is ready to pop in the oven.  Baking a few russets alongside is a no-brainer.

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