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Food notes

So, the spanakopita we made on Sunday. It was a good way to use up beet greens and some phyllo dough that A had left lingering in the freezer for months, if not years. However, it brought up something that's been missing on my grocery-getting agenda so far: good feta cheese. scrottie and I both miss the Bulgarian sheep's milk feta from the Farm Patch in Texas. We glanced at the offerings at the Lucky and were less than enthusiastic about any of them.

However, the cheese shop came through for us. The last time I'd looked, I'd observed multiple different kinds of feta, so I just grabbed one - a French feta. I mostly remembered it as being really mild in flavor, and wasn't sure that a mild cheese was ideal for this application. This time, there were five varieties to choose from: Greek feta, Bulgarian sheep's milk feta, French sheep's milk feta, "domestic" feta, and French goat's milk feta. I wound up getting the first three varieties so we could have a feta cheese taste-off. The Greek feta was sharper and a bit more dry, with good salt notes. The French sheep feta was creamy and mild, whereas the Bulgarian was creamy, but more salty and tangy. All three were good, really, and the differences between them were mild.


The other fun food note regards the bread pudding. I had failed on a loaf of bread at the end of last week, and we'd accumulated various scraps of bread, so it was time. S scrounged around for a recipe, but only came up with this horrific Krispy Kreme bread pudding recipe. So I referred him to the Joy of Cooking, which had a recipe for a bread pudding served up with a meringue on top. That sounded a bit odd, so he decided to riff on things. The riffing got more extreme when he realized he had way more bread than he'd reckoned for, and needed more liquids. The trouble was, we were running low on milk. So first he decided to take up the Joy of Cooking on its suggestion of adding some juice, and then he decided to follow its suggestion to add some pineapple chunks. I'd already asked him to throw in some frozen blueberries that had been in the freezer for who knows how long. Shortly after that, he rummaged around in the pantry and emerged with a can of coconut milk as well.

Between that and the rum sauce, we realized we had a pina colada bread pudding on our hands.

And you know what? It's delicious.



( 3 remarks — Remark )
May. 11th, 2016 03:42 am (UTC)
Okay, yeah, that Krispy Kreme bread pudding recipe is pretty terrifying.
May. 11th, 2016 09:46 pm (UTC)
As I looked through it, I noted it was a Paula Deen creation. When S made the sauce, he toned down the total amount as well as the amount of sugar added because he knows I will lecture him if he makes things that are too sweet. Plus he added tasty spices, like cinnamon and nutmeg. His version did not give us the diabeetus.
May. 20th, 2016 03:16 am (UTC)
I had it once, and asked for the recipe. It sat in my stomach like a brick and made me feel ill. It was my mean streak that asked for the recipe and that made Todd make it in the first place.

I thought I had another recipe that was more reasonable, but it's probably in my old 60's Better Crocker cookbook in storage. Far too much of the stuff I make comes out of there. (Anyone fancy a casserole?)
( 3 remarks — Remark )

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