This week at la Domestique, we take a look at the magic that happens when malted barley and hops combine and ferment, resulting in beer. We’ll cover the spectrum from light, crisp and refreshing lagers to full-bodied, hoppy ales with a bite. It’s a...
In honor of Halloween, this past week at la Domestique was dedicated to the somewhat scary blue cheese. Some people are a bit freaked out by blue cheese, with its iridescent blue-green veins and pungent smell. For the timid there were recipes utilizing blue cheese in...
I’m starting to notice a trend: it seems I like to bake bread on Fridays. It’s true, I’m happiest with yeasty dough in my hands, kneading and shaping loaves. Friday is the beginning of the weekend, a time to relax. It’s a time to slow down and...
Making Blue Cheese Blue-veined cheeses are a family that shares the characteristic appearance of blue mold bursting through creamy white or orange flesh. Cheesemakers innoculate cow, sheep, or goat cheese with a strain of bacteria spores (such as Penicillium...
Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I’ve baked Nigella Lawson’s recipe for Irish Blue Crackers from How to be a Domestic Goddess. Incorporating blue...
