These Cheddar Parmesan + Hot Red Pepper Linzer “Cookies” are actually great, except that they are pretty fragile and they fall apart easily. You can put them on a charcuterie platter, but can’t put them in a bag or box to mail. Delicious, but a little impractical. Oh well, guess I’ll just have to eat them myself.
Dear Sweden. Dear Canada. We need to talk.
Just when I thought that my love of poutine could not become greater, the mini-hasselback potato, affectionately known as a hasseltot came into the picture and stole my heart. You are delicious. You are divine. You are just the right combination of baby potatoes, bathed in olive oil and herbs, lush and hearty gravy and those melty ooey-gooey cheese curds. Food of the gods from two of the best countries.
Now, if you’ll excuse me, there is a cheese coma nap to attend to.
Switching gears, the cabbage family. Big and diverse and super healthy, I decided to start off this week with a swiss chard, part of the cabbage family, taking center stage. This slab-style pie makes a great light lunch, a snack or even an appetizer. I personally also think it would be a great thing to bring to a picnic or a potluck as it can be enjoyed hot or at room temperature.
Here’s another Chicken dish for “Chicken Week” in the current Cook/Bake-a-long. Hearty comfort food for a cold February weekend with another round of snow incoming. Sauteed mushrooms and baby spinach, mixed with “left over” rotisserie chicken in a creamy bechamel sauce. Lots of fontina cheese to top it off. Feeds a crowd or plenty of leftovers. Very yummy.
Dinner tonight night was this absolutely delicious Tourtes Poulet et Champignons (French Chicken and Mushroom Pie). It was seriously delicious. Flavorful and juicy chicken thighs (so dark meat, though you could also use chicken breast in this recipe) and mushrooms, in a creamy white wine thyme sauce, in a lovely puff pastry (both bottom and top crusts). The trick is to not have the bottom crust sog out, so the sauce has to be just perfect and not too much of it. Very, very rich. This recipe is for a full sized one but I made one a little smaller and even that will be dinner again tomorrow!