La Domestique Blog
Ingredient of the Week: Radish
I must say I'm sorry. I know the "pantry" generally refers to a place for storing ingredients that are not fresh but dry or preserved and will keep for awhile. Here at LaDomestique, I choose to take a more liberal approach to the pantry. It's just that I am feeling intense passion for my radishes...
Friday: Pairing Cheese & Drinks, Colorado style
Today at LaDomestique, I've got a couple of cheese and drink pairings for you. In the spirit of a week spent on Colorado goat cheese, I stayed local and chose beer and wine made in Colorado. I hope this encourages you to go out and discover pairings to go with your favorite cheeses. Despite what...
Storyboard: Colorado Goat Cheese
Special thanks to Alfalfa's Market for allowing La Domestique to shoot photos of their cheese department. The Soul of Colorado Goat Cheese According to The Cheese Lover's Companion, "The soul of every cheese is the milk used to make it". Think about that for a second. What a great analogy,...
Goat Cheese & the Sandwich
Today I want to introduce you to a sandwich. This is not just any sandwich- it's elegant and has some serious flavor. I'm going to rock your lunch today, gourmet style. It started with 'Truffled Honey & Lemon Chevre Spread' made by Avalanche Cheese Company. This cheese changed my world a...
10 Ways Tuesdays: Colorado Goat Cheese
I've come up with 10 ways to use Colorado goat cheese in your spring pantry: 1. Scrambled Eggs My most favorite way to enjoy chèvre is crumbled into soft scrambled eggs just before they finish cooking. Spring herbs such as dill or chives are a welcome addition. The creamy, tangy goat...
Ingredient of the Week: Colorado Goat Cheese
I can think of no cheese I crave more during spring time than fresh goat cheese. The soft creamy texture and lemony tart flavor of chèvre begs to be paired with fresh herbs and crisp salad greens. Pastas with bright green peas and asparagus benefit from a sprinkling of crumbly goat cheese and a...
Spring Crudités Platter with Aioli
Inspired by the "Poached Chicken Breast and Spring Vegetable Salad" in Martha Stewart's Cooking School, I set out to make my own spring crudités platter. This would be a lovely way to entertain alfresco in the garden for Saturday lunch. Sparkling wine pairs nicely with this simple but elegant...
Storyboard: Spring Chicken
The Whole Bird I believe in the value of the whole bird. It's cheaper to purchase a whole chicken and break it down, making use of the legs, breast meat, thighs, wings, and eventually the bones for stock. Each part of the bird is delicious in it's own way. Chicken thighs are great for braising,...
Chicken Garden Soup
It all started with "Green Garlic Soup" from Chez Panisse Vegetables, then it morphed into "Chicken Garden Soup". I like to call this intuitive cooking- allowing a recipe to come to life in your kitchen. While the green garlic, onion, and potato sizzled in butter on the stove, I thought of the...
10 Ways Tuesdays: Chicken
I've come up with 10 ways to use chicken in your spring pantry: 1. Roast Chicken Everyone should have a house recipe for roast chicken. I say pick one way and stick with it. Practice roasting a bird to moist, succulent perfection. Don't settle for a dry, overcooked chicken. Over time your roast...