La Domestique Blog
Ingredient of the Week: Beer
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 world adventure spanning the globe from...
This Past Week at La Domestique: Blue Cheese
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 pastry and soufflés. For the...
Focaccia with Caramelized Onions, Pear & Blue Cheese
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 do something fun. Subconsciously I turn to my pantry,...
Storyboard: Blue Cheese
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 gorgonzola or Penicillium roqueforti,...
Blue Cheese Crackers
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 cheese into a cracker dough is a great way for...
10 Ways Tuesday: Blue Cheese
I've got creative ideas for cooking with blue cheese in autumn: 1. Meat & Cheese Pie Meat pies are hearty sustenance perfect for autumn's colder temperatures. I came across a recipe for Steak and Stilton Pies in an article on rural English cooking called "Butchers' Banquet" from the...
Ingredient of the Week: Blue Cheese
As Halloween draws near there is a chill in the air. In most parts of the country, farmers markets are wrapping up for the year. The pace of life slows down, if only slightly. Here in Colorado, we've already built a fire in the fireplace a couple of times. Our cooking is slower and we seek depth...
This Past Week at La Domestique: Sriracha
This past week at La Domestique was dedicated to cooking with sriracha, the spicy Asian chili sauce that's good on just about everything. More than a hot sauce, sriracha gets depth of flavor from red jalapeño peppers, garlic, vinegar, and a bit of sugar. Here at La Domestique we explored many ways...
Soup & Sriracha, a bowl of enlightenment
Last Wednesday I experienced enlightenment while slurping a bowl of Chicken Soup Noodle at Boulder restaurant, Zoe Ma Ma. You see, I usually wolf down the soft and pillowy steamed pork buns for lunch, but on that particular day a chilly fall breeze was in the air and I had a hankerin' for soup....
Storyboard: Sriracha
You’ve seen the large red bottle with an electric green top placed inconspicuously on tables everywhere from all American diners to Asian restaurants. Sriracha pronounced "see-RAH-chuh", is a chili sauce. To call it hot sauce would be an insult. Sriracha has a flavor with depth and complexity....