It’s perplexing that the colorful (red, orange and yellow) bell peppers at Trader Joe’s right now taste fantastic; I can’t figure out how this summer staple is so good right now, but I’m going with it.
We made this batch of chevre straight from the directions on the packet we got from New England Cheesemaking Supply Co. Since Kim and I have made this type of cheese a few times, we’ve started to experiment with using different quantities of cultures, but the recipe is great just as it is. Cheese making can seem a little intimidating, but it shouldn’t be, especially if you are having fun with a friend throughout the process.
I recently hosted Chef Maili Halme Brocke in my kitchen for a lesson in preparing tempura-fried squash blossoms, and when we discovered there weren’t enough blossoms in my garden for the recipe, we gave stuffed basil leaves a try! They were delicious and a big hit with my guests. For more information and recipes take […]