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#12
06-15-2007, 07:42 AM
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Re: The Lounge Cooking Challenge and Food Thread
[ QUOTE ]
I think cooking up a vegetable you've never tried before can be fun. There's usually lots of different ways to do it, too. [/ QUOTE ] I'm making sunchokes this weekend. I've never tried them before. I'm thinking about pureeing them (a suggestion from another forum) and serving them with a grilled pork tenderloin. I haven't decided if I'm glazing, smoking, or rubbing the tenderloin (or some combination). We'll see. I'm open to other suggestions for the sunchokes though. Any ideas? Anyone used them before and can describe the flavor? I hear they are somewhat akin to artichoke hearts, but actually have never had them before. I'm eager to try. 
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#14
06-16-2007, 07:17 PM
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Re: The Lounge Cooking Challenge and Food Thread
How big a role does cheese have to play in this dish we're making? Does it need a leading role?
I'm thinking about making a spinach cheese quiche. Would that be ok?
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#15
06-16-2007, 07:35 PM
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Re: The Lounge Cooking Challenge and Food Thread
[ QUOTE ]
How big a role does cheese have to play in this dish we're making? Does it need a leading role? I'm thinking about making a spinach cheese quiche. Would that be ok? [/ QUOTE ] Perfect. and yum! No rules for now. We will just see how this evolves. I am hoping that everyone who is interested will put their two cents in.
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#16
06-16-2007, 07:40 PM
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Re: The Lounge Cooking Challenge and Food Thread
oh good. So what are your thoughts on the type of cheese I should use with my spinach? One recipe called for goat cheese, one for munster (sp?) and one for cheddar. Which would make for the tastiest quiche and can I combine any of them or is that not cool.
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#17
06-16-2007, 07:50 PM
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Re: The Lounge Cooking Challenge and Food Thread
[ QUOTE ]
oh good. So what are your thoughts on the type of cheese I should use with my spinach? One recipe called for goat cheese, one for munster (sp?) and one for cheddar. Which would make for the tastiest quiche and can I combine any of them or is that not cool. [/ QUOTE ] I would combine. For sure munster and cheddar. Goat cheese is pretty strong on its own...so that would be a judgment call. I would probably do it but I love goat cheese.
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#18
06-16-2007, 08:12 PM
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Re: The Lounge Cooking Challenge and Food Thread
Cheddar seems a little strong for that kind of dish, to me. I think it would overwhelm the other flavors too much, turning it more into just a generic cheddar dish.
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#19
06-16-2007, 10:18 PM
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Re: The Lounge Cooking Challenge and Food Thread
I do not disagree with this. Maybe if you want to use Cheddar cheese use a mild vs sharp.
Other cheeses that could be used in place of Cheddar- Fontina, Mozzarella, Gouda, Provolone, and Jack.
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#20
06-16-2007, 10:28 PM
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Re: The Lounge Cooking Challenge and Food Thread
Does a Bagel with Cream Cheese and Lox count as cooking?
 Ingredients: Plain Bagel Soft Cream Cheese Rocket Salad Leaves Slices of Smoked Salmon Cracked Black Pepper Juice of a Fresh Lemon Method: Toast the bagel and spread soft Cream Cheese on the base of the bagel and cover with two or three slices of Smoked Salmon. To finish sprinkle with cracked black pepper and squeeze over the juice of a lemon.
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