Posts Tagged ‘Guest blogger’

Introducing Salad Saturdays!

Friday, June 28th, 2013

 

Summertime eating is all about freshness – and what’s fresher than salad? But vegetables alone can only deliver so much flavor. So how can we turn nutritiously green salads into zesty treats? Cheese, of course! That’s why we’re introducing Salad Saturdays! All summer long, we’ll be highlighting the many ways foodies enliven fresh salads with French cheeses.

First up, food blogger Caroline Edwards @chocandcarrots who shares with us this delectable salad idea:

“Warm, fried goat cheese balls are my absolute favorite salad toppers. Pair the salad with a balsamic vinaigrette, apples or pears, candied walnuts and the goat cheese balls. Salad heaven!”

Read about her other yummy recipes on her blog: chocolateandcarrots.com, where you can find more of her fabulous salads!

Feel free to comment on this post if you would like to have your salad and cheese pairing featured in future posts!

Some salad recipes from chocolateandcarrots.com

Some salad recipes from chocolateandcarrots.com

The New Camembert Recipe on Mini Tarts with Melted Chocolate

Thursday, November 4th, 2010

Natasha – whose fabulous blog is called the Five Star Foodie- recently tried the new Ile de France Normandie Camember and created this delightful mini tarts recipe:

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Recently, I received a sample of a new Camembert cheese from Ile De France. The new recipe is made exclusively with milk from herds that graze in the famous Normadie Region of France. The milk is transformed within 48 hours of milking to ensure absolute freshness. It’s delicious and creamy, with hints of nuttiness and wild mushrooms. This Camembert is a great addition to any cheese tasting and is also terrific to use in cooking.

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I decided to pair the Camembert with chocolate and made these delicious little puff pastry tarts.

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I baked the puff pastry rounds until just starting to get golden, then placed the thinly sliced Camembert on top and baked a little more until the edges of puff pastry were golden brown and the cheese was starting to melt. Then I topped the tarts with chocolate, melted in a double boiler with a little cream and sugar, and garnished the tarts with fresh strawberry slices. This was a delightful dessert that was very easy and quick to make.

– Natasha

New Guest Blogger: The Running Cheese Lover

Friday, October 29th, 2010

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Megan’s blog is called The Runner’s Kitchen and documents her two passions, running and experimenting in the kitchen.

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When she’s not training for the New York City Marathon, Megan can often be found concocting delicious recipes to, as she says, “Fuel the miles with a healthy balance” – a balance that often includes cheese!

How long have you been cooking and when / why did you develop a passion for food?
I’ve only started cooking in the last 5 years or so (before that I relied on my mom or the college dining hall!). My love for the kitchen began while I was living in Europe in 2006. I took some cooking classes, learned the basics, and slowly began to explore the world of artisinal foods.

What do you like about French cheese?
When it comes to cheese, I think it’s important to buy the best quality you can afford. A small portion of delicious brie or goat cheese is much more satisfying that a ton of sub-quality “cheese product”. And cheese is so versatile! You can have it for breakfast (mmm, ricotta with honey and fruit!), for dinner, or on a dessert plate.

Favorite thing to serve at a party or family gathering?
I recently discovered how delicious hot pepper jam and goat cheese can be together. Pour the jam over the goat cheese, add crackers to the plate, and tada! you’ve got an easy, unique appetizer.

Check back soon for Megan’s deliciously cheesy recipes!

PIZZA CUPS!

Friday, October 8th, 2010

Pizza Cups!

Pizza Cups!

The CLB must say – what a FANTASTIC way to use cheese. Just in time for the weekend, too! Perfect weekend snack to munch on, serve friends or enjoy on the couch with your fav team’s game on. MMMMMM. Take it away Gertrude!

Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups. I just love the gooey and oozy brie when they just came out of the oven. They are simply divine. What a great alternative to the usual mozzarella cheese.

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1. Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.

2. In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.

3. In the meantime, combined cooked chicken, olives, onions, cheddar, pepper and marinara sauce in a mixing bowl. Mix well.

4. Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.

5. Fill it up with the fillings, and top it with a slice of brie. Bake in a pre-heated 375 degree oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it. Serve warm or at room temperature.

Pizza dough ingredients:

Meet Guest Blogger Jane

Thursday, September 2nd, 2010

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Jane Lim blogs at Little Corner of Mine

How long have you been cooking and when / why did you develop a passion for food?
I started cooking when I was in college. First, I cooked in order to save cost and then I cooked because I missed Malaysian food. Malaysian food was hard to come by in a small town in American, so in order to satisfy that craving, I had to pick up my knife and apron. I developed a passion for food when I learned that with my both hands I could create a delicious and healthy meal for my friends and family. The smile, compliment and satisfaction on their faces said it all.

What do you like about French cheese?

I like that it is smooth and creamy in texture of and yet rich in flavor.

Favorite thing to serve at a party or family gathering?
I love to serve a mix of American and Malaysian food. It is a great way to introduce Malaysian cuisine to our fellow friends here. Sometimes I would combine the two and make a fusion food such as my Brie Tuna Wontan. This is a great appetizer to serve at a party.

Grilled Zucchini Rolls with herbed goat cheese

Thursday, August 12th, 2010

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There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, “Bon Appetit!” It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.

All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.

Preheat grill to high heat.

Using 1 large zucchini or 3 small ones, slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

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Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Looking for a refreshing August Salad? – With chaumes cheese?

Friday, August 6th, 2010

Try guest blogger Rebecca’s fabulous Sumac Spiced Salad with Chaumes!

Sumac Spiced Salad with Chaumes Cheese

I made this wonderful salad last week and got to try out the Sumac seasoning I got in the Spice Bazaar. Sumac is a plant the drupe or flowering part is ground to make a spice powder that imparts a citrus taste. I was fortunate to receive some Chaumes cheese from Ile de France – it’s a Southwestern French Soft Cheese, with a creamy taste and lovely texture.

Ingredients:

* a big bowl full of mixed greens
* one tomato quartered
* a hand full of blueberries
* one small Persian cucumber sliced
* one tablespoon of good quality extra virgin olive oil
* one tablespoon of balsamic vinegar
* sumac powder sprinkled on the top to taste
* about 8 wedges of chaumes

Method:

1. simple toss all the ingredients together and enjoy with fresh ciabatta or a French baguette

Summer cheese salad recipe

Katie’s Herbed Goat Cheese, Bacon & Asparagus Pasta

Wednesday, August 4th, 2010

. . . Lets face it cheese and I are best friends. So when I got the cheese I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.

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Ingredients

8 pieces of bacon, cut into pieces

1/2 bunch of fresh asparagus, cut into 1 inch pieces

4 oz of Herbed Ile De France Goat Cheese, crumbled

1/4 cup of heavy cream,

1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work

Salt and Pepper to taste.

Directions

Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.

While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.

– Katie

That’s right – ANOTHER GUEST BLOGGER!!!

Thursday, July 29th, 2010

Introducing the Cheese Lover’s Blog’s 3rd Guest Blogger Katie Rice!

guest blogger katie

Katie is an old friend of Ile de France. She’s won recipe contests and been featured on the main Ile de France site. She lives in the Suburbs of Chicago.

“I love the diversity that the city and its people offer and love trying new food. I feel very fortunate to be able to buy great ingredients and have lots of great food at (my) fingertips. I love what cooking represents, its not only an art form but it shows people you care (about) and love them. If you take the time to make some one a meal or bring them a treat, it shows them you care and that you took time out of your day to do that for them. It makes people feel special and for me that is the greatest reward, the look on someone’s face when you give them a dozen cookies or after the first bite of a home cooked meal.”

CLB: How long have you been cooking and when / why did you develop a passion for food?
I have been cooking as long as I can remember. It was really important to my mom to have us know how to cook and understand and learn about food at an early age. Cooking is a form of expression, its an art and once you dive in you can’t help but become passionate about it.

CLB: What do you like about French cheese?
It never disappoints, There are so many options and all of them good in their own way. It was one my favorite things to eat here and on my visit to France. I don’t think I can ever get enough French Cheese.

Introducing our 2nd Guest Blogger . . . .

Tuesday, July 27th, 2010

The Cheese Lover’s Blog is pleased to introduce guest blogger Rebecca Subbiah. A Brit living in Winston Salem, NC, Rebecca is a registered dietitian and blogger (check out her blog Chow and Chatter!). She loves to travel the world picking up new recipes and ingredients to take home – and have fun in the kitchen.

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How long have you been cooking and when / why did you develop a passion for food?

I have been cooking since I was little, but I would say after starting the blog and connecting with other amazing cooks I have improved so much and am more willing to try complicated recipes. My husband is Indian so I have learned a lot of Indian recipes over the years.

What do you like about French cheese?
Oh, whats not to like adore – Brie, Cambembert and all of it! As a Brit, we also have good cheese and our stores have lots of French cheeses, but I must say over the last few years its easier to get good quality European cheese in America

Favorite thing to serve at a party or family gathering?
Probably a curry!