Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Friday, November 26, 2010
Copycat Cheese and Olive Appetizer
I usually do not like following recipes, but this appetizer I came across in Gourmet's special addition was too beautiful -- and simple -- to pass.
It is one of these five-ingredients-or-less recipes that takes only about 15 minutes to prepare.
You need only olives of your choice, a few thyme sprigs, some olive oil, lemon zest and goat cheese medallions or buttons.
I was pleased to be preparing a dish with fresh thyme. I do this so seldom. If it's a fresh herb that I am working with it's usually a parsley, cilantro, mint or basil. Thyme and sage are wonderful to me, but I am such a novice that I am not always sure how to use them in a dish.
So I was thrilled to see such an easy dish incorporate the thyme.
Along with the goat cheese, olives and lemon zest, this amounted to a very nice and light appetizer.
It was painless to make this. Oh, but I don't have a zester.
I like those microplane zesters, but have a tendency to steer clear of items that are not multipourpose and functional outside of the intended range. Hence no microplane zester. I may someday buckle, but not now. For now, the extra sharp knife had to do.
It worked out well. The cheese tasted simply gorgeous with the lime and thyme. A nice marriage of tastes.
Next time I will have to experiment with other types of cheeses, or perhaps roll the cheese in some sort of mixture prior to adding the other goodies.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
In southern California you will find a standard Mexican restaurant called Cotixan Mexican Food. From the outside, it looks like any other...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
After a long, unwarranted hiatus, I am returning to this blog. I missed everything here: the wonderful creative space; the community of blog...
This office challenge item was long overdue. One of the student workers in my office requested this months ago. "Be sure to cook...