Tag Archives: cheese

Sponsored Post: Cheese and Chocolate Are BFFs

April 8, 2014 | By Adam Roberts | 15 Comments

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You and me, we have a lot of history together, a history that covers a lot of cheese and a lot of chocolate. There was the time I made a cheese plate for Craig’s birthday dessert and the time I had a Gourmet Grilled Cheese Night. Chocolate-wise, where do we even begin? There’s a whole category of my site devoted to the stuff. And yet never before, until today, have I brought these two beloved worlds together on one plate: cheese and chocolate? Together? Have I lost my marbles? No, not at all. Turns out, they make a terrific pairing.

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Gina DePalma’s Fonduta

February 18, 2014 | By Adam Roberts | 7 Comments

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[One of my favorite people in the food world--actually, in the world period--is the brilliant writer/chef/pastry chef Gina DePalma, author of Dolce Italiano and former pastry chef at Babbo. If you're not following her on Twitter or reading her blog, you really should; it's excellent. And here she is with a sauce that'll make all of you cheese-lovers swoon. Take it away, Gina!]

When Adam approached me about making a contribution to his Sauce Week, it didn’t take long for fonduta to spring up in my head as an ideal candidate. A classic recipe from Italy’s Northwestern region of Piemonte, fonduta isn’t exactly a sauce, but more of dish itself, yet it has all the qualities of a great sauce – it naps and slicks seductively, adds richness and flavor, and is so darn good it is hard not to pour it directly down your throat.

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A French Feast for Craig’s Birthday (And The Best Soup I’ve Ever Made)

February 10, 2014 | By Adam Roberts | 53 Comments

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This year, on Craig’s birthday, I had a revelation. My usual instinct to take him out to a fancy dinner on the big day (a tradition that began with an epic meal at Per Se back in 2008) really has nothing to do with Craig’s interests or wants and everything to do with my own. Who likes fancy dinners? I do, not Craig. So this year I asked him point blank if he wanted to go out for a fancy dinner on the occasion and he said he’d actually like it better if I made the dinner here at home. I have to admit, that was pretty flattering–given the option of Thomas Keller food or Adam Roberts food, Craig picked the latter. I knew I had to make this dinner special.

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Shopping is Cooking

October 8, 2013 | By Adam Roberts | 13 Comments

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When you’re having friends over for dinner at 7:30, and it’s getting on in the day, time grows precious and you have to prioritize. Do you spend it shopping or do you spend it cooking? More often than not, I spend it cooking. My usual cooking routine goes: rush to Gelson’s, gather up overpriced ingredients, hurry home, make the dessert, assemble the entree, get things ready for the appetizer and drink a glass of wine while listening to “The Music Man” just as the guests show up. But last week I changed my dinner party strategy. Instead of spending most of my time in the kitchen, I spent it on the road, gathering up great ingredients to see if it made a difference. And you know what? It totally did. That strategy yielded better results than if I’d spent that same time stirring over a stove. Here’s why.

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Cheese Enchiladas with Chile Con Carne

August 8, 2013 | By Adam Roberts | 12 Comments

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Enchiladas have come into my life in a big way. It started when Craig talked about his mom’s enchiladas in the first episode of The Clean Plate Club. That inspired his mom, a week later, to make her famous enchiladas for dinner when we were all up in Bellingham. Her recipe is hand-written on an old, barely intact index card; bacon drippings are involved (though, in a pinch, she uses butter). Here’s a picture of the card.

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The Art of the Cheese Plate

June 25, 2013 | By Adam Roberts | 5 Comments

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Bar Covell is one of L.A.’s (and the country’s) most celebrated wine bars and it’s quickly becoming one of my favorite places to go in the early evening to meet a friend before grabbing dinner. The wine is always interesting and carefully selected and, if you’re hungry, they make a cheese plate that pretty much puts all other cheese plates to shame. I mean, look at it. It’s like the world’s most awesome clock except instead of numbers you have cheese. And not just cheese but, and this is important, little pairings of various textures, shapes, and flavors that take the cheese in totally new directions. It’s what’s separates a “just OK” cheese plate from a cheese plate that makes you go “wow.”

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Mac with Cheddar, Gruyere & Blue Cheese

May 28, 2013 | By Adam Roberts | 17 Comments

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Funny, I was running on a treadmill when this wonderful gut-bomb of a recipe came into my life. Naturally, I was watching The Barefoot Contessa and she was planning a romantic weekend with Jeffrey, prepping the meal ahead so they could spend the day at Sag Harbor and have a montage of Ina laughing (what a laugh!) while Jeffery awkwardly asks, as if it’s spontaneous, “How are you going to make dinner tonight if we’ve been running around all day?” Ina winks at the camera because we know, like she knows, that the mac and cheese is already made. It’s in the refrigerator next to the lemon curd for the lemon tart. Jeffery has no idea what’s coming and the whole thing is so riveting, I’ve gone three miles and don’t want to stop. Such is the power of watching Ina at the gym.

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Cheese from Georgia

April 11, 2013 | By Adam Roberts | 9 Comments

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When I was in Birmingham for Food Blog South, I met a nice guy named Mat Willey who works for a company called Sweet Grass Dairy. “We make cheese,” he explained, “in Georgia.”

Cheese from Georgia? Even though I lived in Georgia for 7 years (Atlanta, to be exact), I wasn’t particularly excited about eating cheese from The Peach State. I mean, I wasn’t against the idea, but it wasn’t causing me to hop up and down with excitement. He kindly offered to send me some cheese in the mail (a risky proposition, but there are ice packs) and I almost forgot all about it until the cheese arrived at my door.

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