First of all, CHECK OUT THIS POST ON COOKING on The New Potato. Holy moly, it is an honor and a privilege to be featured side by side with my mother-in-law, my hubba husband, and my gorgeous little girl (who, if you asked me, stole the show)
Quince paste, known as membrillo in Spain, is phenomenal when paired with cheese (especially Manchego cheese). I first discovered this paste (more like a firm jelly) from my mom, who always has it in stock. It is sweet without being overly so, and truly is a great addition to a cheese plate.
Guest blogger alert! Here’s Ken… When he starts watching too much football on Sundays, I can usually guilt him into cooking/doing a guest blog post during commercials. And his Jets are terrible so it’s not like he’s missing much. Enjoy:
If there’s anything in the vicinity of unhealthy on this blog, it’s a safe bet that it’s coming from me. While I try to make an effort to combine healthy and, um, not-totally-girly, (see: Grilled Artichokes, Grilled Fruit, Grilled Romaine Salad, Lemon-Mint Pasta with Bacon, and a Guy’s Guide to Pregnancy), things like Beer Can Chicken are more up my alley. Without further ado…. heart stopping mac and cheese.
My family loves cheese — cheddar, soft , fancy, creamy, stinky, messy, and Mexican. I know, right? Who knows about Mexican cheese? Definitely not the French. But it is delicious and perfect for everyday eating. Our newest type of Mexican cheese is the “Oaxaca.” It’s similar in looks and flavor to queso fresca, and also has a string cheese like quality to it. Basically it is a saltier and more flavored version of string cheese, rolled up into something equivalent to a ball of yarn.
Cheese from a can???? YUP, that’s right. And amazing, high quality cheese, too. So delicious that you will want to eat the entire can in one sitting!