I'm a home cook and student. Currently I'm eating, traveling, reading and blogging in Houston, Texas. Hope to be gainfully employed after taking MA exams this fall.
We made these last night and they were relatively simple to assemble and very tasty! We just drizzled some extra honey over the top after they came out of the oven-- it added a mild sweetness that didn't clash with or overpower the tart cheese. Also, will use my silmat next time because the honey-butter glaze makes a huge mess when baked. Thanks for this recipe!
I have a great herb garden I've for cooking used throughout the summer but I've noticed that my rosemary is starting to develop a bitter resin that doesn't rinse off with water. Any ideas how to make my rosemary more palatable? It's fine for stuffing a chicken, but not for eating directly in a recipe. Thanks!
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Gotta love him. I never would have heard about or read Bill Buford without watching Bourdain. Overall, I feel like he's pretty human and trying to do the right thing. Although he lost major points for his "At the Table" episode. Talk about lost in translation!