You might notice a goat cheese trend on my blog, and there’s a perfectly reasonable explanation for this phenomenon: I freaking love goat cheese.
But the main reason is because my boyfriend is lactose intolerant, and as he loves to cook with me, we have been trying out some low-lactose dishes. Luckily, there are some amazing recipes with goat cheese out there, like this delicious pasta medley that incorporates the goat cheese into a tangy, alfredo-like sauce.
Disclaimer: the photography might not be quite up to par for this post, as I was cooking at Kevin’s apartment and he has little to no counter space to set up lights. Continue reading
Ah, the beauty of bacon wrapped vegetables.
Some may think that the bitterness of asparagus might not be a good match for the fatty, juicy goodness of bacon, but they would be wrong. So very, very wrong.
The wonderful thing about this side dish is how easy it is to make. There are only 4 ingredients:
- olive oil
- ground black pepper
- center cut bacon
All you have to do is heat the oven to 400, toss the asparagus with some olive oil and pepper, separate into bundles, and roll them up in the bacon. Then you place them on a cookie sheet or broiler pan and bake for 10-15 minutes, or until the bacon is done to your liking.
Alternatively you could grill them, but that’s how easy it is. It’s the perfect side dish to whip up in a hurry because there’s no messy preparation or marinating to worry about. it’s just that simple.
And did I mention how fantastic these taste? The fat from the bacon seeps into the asparagus, creating the most incredible flavor ever. I’m not even a big asparagus fan, and yet I couldn’t get enough of these.
So do yourself a favor and add these to your dinner rotation, or whip them up the next time you have company over. They’ll thank you.
To round out French week, here are the final recipes that we used to complete our delicious meal.
To recap, we had French onion soup for an appetizer, steak au poivre for our entree, and herbed fingerling potatoes and asparagus with French vinaigrette for our sides.
It’s hard to pick a favorite part of this meal. A lot of work went into each step, and I’m very proud of the way everything turned out. The steak was bursting with flavor, and we did a pretty damn good job with the French onion soup. The potatoes are delicious, but to be honest they’re potatoes, and it’s hard to really mess those up. What really surprised me, however, was how much I liked the asparagus!
Herbed fingerling potatoes:
These reminded me a lot of roasted potatoes in their texture, but cooking them on the stove was a new method. The key to these are the fresh herbs. I didn’t have any sage, but the rosemary and thyme gave it an awesome boost of flavor. Continue reading