In a recent post, I mentioned that I had been on a biscotti kick. I baked several different types over the holidays, all sweet, made with sugar and various types of nuts. But in the comment section, thanks to a fellow blogger, I got wind of a different type of biscotti made with cheese and pepper that sounded too intriguing to forget. I love it when things that you expect to be simply sweet are turned into something savoy instead — like the sage macaron I had for lunch today.
I googled the recipe reviews for the link that she gave me (Parmesan and black pepper biscotti) and it sounded like a winner. However, I didn’t happen to have any Parmesan cheese at my house and I had just polished off the last of the pecorino, which is my go-to substitute. But I did, thanks to my stepdad who is also a cheese fanatic, have a huge hunk of two-year aged white cheddar from Wisconsin that was begging to be used in something fun.
I’m sure I could have switched out the cheddar in the original recipe just fine but I thought I’d do some additional internet digging to see what else was out there. And I stumbled upon what seemed like the perfect fit — a recipe from the famed Mark Bittman for Cheddar and Cayenne Biscotti.
I ran to the kitchen so fast, I practically hurt myself!
If a bowl of crispy, cheesy French onion soup doesn’t say “autumn is here” I don’t know what does. And when you add a lovely, perfectly in season Pink Lady apple and a hefty splash of apple cider, it becomes downright magical.
My husband and I hit up the Montavilla Farmer’s Market (in SE Portland) a few weeks ago and came home with a beautiful selection of apples. There were so many varieties to choose from it was a little overwhelming. My new favorite is the Pink Pearl — which has bright rose-colored flesh and a tart flavor reminiscent of a Granny Smith.
I picked up a dozen or so apples and upon arriving at home, I set a Pink Lady aside because I had a plan in mind. This plan, to be specific: French Onion and Apple Soup.
It was a Cooking Light recipe that I had been staring at for quite a while and finally it was cold enough in Portland to justify making it. I admit, I was a little over excited. I’ve mentioned before that fall makes me nervous because it’s so close to winter, but here’s a secret — as soon as autumn is in full swing, I love it. The smell of cinnamon, the desire to bake cookies and toast pumpkin seeds. It’s like that feeling of being a kid when you realize you can finally start the counting down the days until Christmas.
And this soup definitely helped usher me into autumn! The cheesy topping and crunchy croutons were as comforting as always. And with its slight sweetness and rich beef broth, it brought about an immediate and serious craving for hot apple cider with Applejack.
Fiddlehead ferns, watercress and a croquette made from a blend of various aged cheeses and bechemel sauce, which is then fried until crispy. I would marry this salad! L’Express 2012
For our second to last night in Montreal, we followed numerous recommendations and had dinner at L’Express, a quintessential French bistro. We had the foie gras terrine, the steak tartare (a house specialty) and ended it all with a maple tart. But this salad, a special of the evening, was one of the best dishes of our trip so far — the fiddleheads were cooked perfectly and the cheese was gooey, crispy and fantastic.