laetitiae's Profile

I know it's not a basic baked-cheese, but I recently had a puff-pastry cheese thing that was out of this world. It had caramelized onions and apples, chopped pecans, and blue cheese. Everything was tossed together and then baked in some puff pastry. It was easily the most delicious thing that I had this holiday season.

I don't see it in the above list, so let me just add the salad made with whole wheat cous cous, arugula and cherries that was posted earlier this year to the mix. I absolutely love it - there are so many delicious flavors and textures, it's healthy and filling, and it gets better the next day. In the last few months it has become part of my regular rotation and I think it'll stay there for a good long while.

Link here: http://www.thekitchn.com/thekitchn/salad/recipe-whole-wheat-couscous-with-arugula-cherries-150125

Good to know! Thanks for the insight. I have added beets and a sweet potato to my shopping list. I think this salad plus a nice white wine will make a fantastic weekend supper.

Wouldn't the goat cheese, upon getting heated, melt? From the pictures the goat cheese looks fresh and fairly cool. I'd worry that I would assemble everything, it would look beautiful, I'd stick it in for those last 15 minutes, and when I took it out of the oven I'd find stacks of beets and sweet potatoes with some melted goat cheese hanging out at the bottom in a liquid pool.

(I'm not making things up, right? Goat cheese does melt when heated? Would the foil keep it together more than I'm imagining?)

Regardless, this looks beautiful! I'm always looking for new ways to eat beets, those most wonderous of root vegetables, and this is getting tried out very soon.

I suppose it's just a variation on the coconut-based curry theme, but I like making Thai-influenced soups that have some curry paste in them. And, as with the curries, it's very easy to tailor the soups to your meat/non-meat preferences.

You could probably even make some homemade frozen yogurt (perhaps sweetening it just a touch with some honey or maple syrup) and have something even a touch *closer* to a banana split!

(Smitten Kitchen has a recipe for frozen yogurt that is to die for. Some Greek yogurt, a can of coconut milk, some (though not tons) of sugar, some cherries, and some almond extract. Delicious!)

I find the relationship between what we perceive and how satisfied/full we feel so fascinating. I wonder, though, whether one can get the same results by not filling the plate as full as we often do (thus making each forkful put a dent in the amount of stuff on the plate)?

asmallcontempt -- you know that by right clicking (or the equivalent; on my laptop it's clicking while holding down the command key) you can typically open any link in a new tab, right?

I have about 8 chinese eggplants hanging out on one plant at the moment. I think I'm going to take advantage of the bounty this weekend and make some green curry with eggplant and some ratatouille. Yum!

Oh man. My initial reaction is to say basil (because what is life like without caprese salad?!). But in the winter, when I don't have a basil plant, I go many weeks without basil. Cilantro, on the other hand, is a constant companion in my house. It's one of those herbs I buy each week during grocery shopping and that I put in a huge number of dishes. So. Yeah. Cilantro, I guess!

I picked my first tomato yesterday! It was the first time I've ever planted tomatoes and I am soooo excited that they're finally getting ripe.

I had mine last night sliced and eaten with some grilled zucchini and french-style feta. That, some grilled bread and a cocktail (dark and stormy, ftw!) was, I believe, just about the perfect summer dinner.