Hi, The point (if there is a point) of this blog is to post liner notes and playlists of mix CDs originating from moi and hopefully fanning out into a chain of mix CDs. If you get a CD from me, make me and a friend one, and email me some liner notes and I'll post them. Then your friend should make you and someone else a mix CD etc etc. Maybe it will work PS If you want to be on my knit list, let me know what you want and I'll see what I can do!

Sunday, August 21, 2005

Cooking Club I

Mykull and I decided, after our foray into ice-cream last week, that we would make cooking together a regular thing. This week, our recipe was Goat Cheese Crepes with Fig Jam, which made us both drool and was indeed food porn.

We have two very different and hopefully complementary cooking styles - Mykull is very precise and orderly, and I am slapdash and rarely follow a recipe exactly. Mykull is strictly vegetarian and I'm almost one, except for holiday turkeys and hams, burgers on the grill and bacon. Mykull has gotten out of the habit of cooking and I have forgotten how to cook for grown-ups.

Anyway, back to our recipe: I made the crepe batter in the morning so it had time to sit in the fridge for about 6 hours, which I think really helped. I used dried thyme instead of fresh, because I am a lazy bitch.

We went to get our goat cheese and fig jam from Wholefoods. God that store annoys me. I just feel like I bump into everyone or everyone bumps into me. The chevre was too bloody expensive so we got Nevat, which was almost like a goat brie. The fig jam was organic Dalmatian fig jam, which created our running joke of the afternoon - 'It's Croat jam!' (say it quickly...).

When we got home, it was time to swirl and flip. As could be expected, Mykull was much better than me at this. My stove is a cool looking retro stove, but is sort of a piece of crap in terms of cooking ability. However, each crepe cooked quicker than the last, and seemed to come out a bit better each time. The batter did make eight crepes as advertised, but pretty small ones. Mine were shaped like Norway or Sweden, and Mykull's were much more symmetrical (which is ok I suppose if that sort of thing is important to you).

The next step was to wrap the crepes around some goatcheese and blast them under a hot grill. We put a little more cheese than the recipe called for (maybe 3/4 oz for each crepe). Grilling them took less than a minute, contrary to the recipe. Then we slathered each crepe with the fig jam, and ate, in the manner of Rachel Ray. 'Mmmm - the fig jam really brings out the flavor of the goat cheese'. We then embarked on a long off-color impersonation of her, speculating how she manages to eat so well for $40 a day (maybe making a bit extra on the side?).

It didn't look like a whole lot on the plate, but it was really satisying and delicious. The fig jam was perfect with the cheesey crepes. We didn't need to use a whole lot of it either - it's very flavorful. This recipe was pretty easy and very good - both of us thought it scored 4 out of 5.


At 9:48 PM, Blogger Phil said...

Oh, most excellent! And it's good you and Mykull can cook together despite different kitchen styles.

At 8:50 AM, Blogger pinky pinkerson said...

That sounds SO GOOD. Really, really good.

and now I'm going to be thinking about the Croats and their jam.

At 12:44 PM, Blogger christa said...

oh my! you guys sound quite adventurous.

me, i'm happy with tacos.


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