While sitting at one of our favorite local restaurants, Dustin and I decided one of the best dishes we have ever ordered from every one of our favorite restaurants is their cheese plate. Its simple, usually local, and varies from restaurant to restaurant. There is no easier way to present a confetti of flavor than piling a mix of pungent, sweet, bitter, crumbly, smooth, rich and creamy cheeses onto a plate. I take a staple in my refrigerator, goat cheese, and serve it with two of my other favorite things! Let’s get started on my totally easy cheese plate!
Category Archives: Salads
Ok, maybe more like 4 ounces of cream cheese.
The following recipe can be found this December in my cookbook, “Eric Dishes & Dustin Mixes”. It’s easily one of my favorites because it’s one of the easiest!
It’s been a little while sine my last post as the cookbook is slowly taking over my free time in the very best way possible. Please go back to the last post and refresh your palate with our first course. Done? Good! Let’s move on! I want to show you the rest of the meal and just how easy it is to create a restaurant style meal at home! Continue reading
I’m a bit of a salad freak. First and foremost, I love fresh food, so a salad is the perfect combination of all things fresh! Plus, what could be faster after a day of work, a quick catch-up on the DVR, working on your cook-book and food blog than throwing together a salad. In the summer I love to add local fresh produce from market and maybe something grilled. In this case the “something grilled” was chicken! Take a look at what I spent a whole 15 minutes on!
I thought I would do a post that served double duty! A step by step on a tasty summer dish, and a tips and tricks on grilling segment. That’s two, count ‘em, TWO posts for the price of one! And at the price of $0.00, it’s quite a steal! Lets get started on our Grilled Romain, Grilled Chicken Salad with Grilled Breadsticks. Did I mention we were going to grill?
1 Head Romain Lettuce (split down the center)
1 Chicken Breast (Split into two)
Juice of 1 Lemon
2 Slices of Fresh Bread (each piece sliced length-ways)
1 Clove Garlic
2oz Goat Cheese (optional)
Freshly Grated Parmesan Cheese
Your favorite Dressing
Lets get started!
Thanks to mom and dad, it was time to break in a brand new charcoal grill! A sacred event, I kissed the fire hot grill with farm fresh fillet mignon from the local farmers market. Served on a bed of greens and grilled asparagus, it was topped with garlic goat cheese. The goats are frolicking in a nearby farm, and so I thank them for a wonderfully rich, creamy cheese! I do very little to the steak… Salt pepper and a good sear is all they need!
My after daydream at work about what I was going to make for dinner started out innocently and lazily enough. Breakfast for dinner it is! But of course as the day grew on, so did my appetite… and my gumption! I decided it was time to tackle the dreaded, scary, all-to-impossible SOUFFLE! I knew I wanted to make a savory version, so I looked up a 3 cheese recipe. Since most of the cheese souffles were served as brunch, I decided I could still stick with my original idea of having breakfast for dinner! I sliced some italian bread I had left over from meals gone by and toasted it in the oven. After it was lightly toasted, I rubbed one side with a garlic clove and the other side with a fist full of basil. I topped it off with thinly sliced prosciutto. The crunchy bread was a perfect companion to the light, fluffy, creamy, rich souffle! I also paired it with some mixed greens tossed in lemon juice and a blood orange infused olive oil. The citrus cleansed your palette of the cream from the souffle! The salad and bread were easy enough, so no recipe is required, and since it was my first souffle, I wont post the recipe until I have found the perfect one! By the way, for those who are still scared of the souffle, this entire dinner took about 45 minutes to complete from start to finish! Not bad, not bad at all!
Some cultures use it to end a meal, some use it to start a meal and others eat salad as their meal! Last week I was so busy with work that I needed some quick fixes for dinner and I looked no further than our leafy friend, the salad. The real star of the first night was a baked potato with greek yogurt, turkey bacon, chives and crushed red pepper flakes. Around the potato perimeter, I sprinkled mixed greens and topped with thinly sliced roma tomatoes, blood orange segments and wonton noodles. I then drizzled with good olive oil and PRESTO! Dinner is served! SO easy and so good! OH WAIT! Did I mention the potato was stuffed with grated aged swiss cheese as well? Well, it was.
On the second night, it was an awkward 80 degree April evening so I turned to my grill. I quickly grilled a New York Strip steak with nothing more than salt and pepper. While I was letting it rest, I got out my greens and tossed with olive oil and aged balsamic vinegar. I added some dried cherries and my beloved wonton noodles. I topped with slivers of the steak and crumbled aged goat cheese. Again, easy, yet satisfying!
I refuse to let salad be that thing at the beginning of a meal that is a throw away! If a side, it should only enhance the courses to come, and if intended as a meal, I should leave satisfied. Salads are an easy way to touch all quadrants of your palette. It should be a balance of salty, sweet, tangy, bitter and savory.