I just recently discovered the sheer pleasure of spoiling myself with cheese. Once a month, if not twice, I plan to have different cheese combinations and just eat them at leisure on a family day... weekends mostly.

Make it simple by having one type of each:
1. soft cheese such as Brie or Camembert
2. firm cheese like Asiago
3. blue vein cheese like Stilton or Roquefort

Serve it on a cheese board or your choice of serving plate with pecan nuts or walnuts, grapes or dried apricot. and some crackers.

It's a real pleasure to enjoy with a glass of good wine.

-AcousticChef.... cookin' one tune at a time!

I love potatoes ever since, mash it, fry it, bake it, boil it, love 'em all! This version is new to me, it's sort of in the oven getting baked but it's boiling coz it's in water and according to the recipe, it should end up roasted. Trivial... very trivial.

Tip 1: if you're using chicken buillon, then lessen your sea salt, go by feel
Tip 2: this takes ages so do something else while you're at it :)
Tip 3: snatch the caramelized ones first before someone else does!

Ingredients:
8 large potatoes, peeled, cut into wedges
4 garlic cloves, minced. Add more if you want but don't make it less
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 420F.

Spray your pan with oil.

Put all ingredients into the baking pan and give it a good toss.

Bake for 40 minutes.

When a nice golden brown crust has formed on the potatoes, give it a good stir to expose the white underside. Season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.

Add 1/2 cup more water if pan looks to be getting dry. Pop back into the oven and brown the other side.

Enjoy!

-AcousticChef.... cookin' one tune at a time!

Italians... the epicurean gods and goddesses... first off, you can pronounce their words like an authentic Italian,,, say them the way you see them... I think the simple philosophy is very much well adapted with the way they create food.

It doesn't have to be complex to taste great, I love it! 

Frittata can be your breakfast, your in between snacks or even in a party platter as one of the tapas. What's not to love!?

Tip 1: if you are going to substitute dried leaves instead of fresh oregano or basil, keep in mind that dried ones are twice stronger in flavour so you'll cut the amount to half.

Ingredients:
2 tablespoons olive oil
250 grams mushrooms, sliced thinly
100 grams swiss brown mushrooms, sliced thinly
1 medium brown onion, chopped finely
1 clove garlic, crushed
100 grams baby spinach, shredded finely
6 large eggs
1/2 cup cream
1 tablespoon finely shredded basil
2 teaspoons finely chopped fresh oregano
1/2 cup finely grated parmesan cheese
1/2 teaspoon cracked black pepper

Serves 16

Directions:
Preheat oven to 350F.

Oil deep 19cm-square cake pan, line base with baking paper

Heat oil in large frying pan; cook mushrooms, stirring, until browned lightly. Add onion and garlic; cook, stirring, until onion is soft.

Add spinach, cook, stir until it's wilted. Cool 3 minutes.

Whisk eggs and cream in a large bowl until well combined. 

Stir in mushroom mixture and remaining ingredients.

Pour mixture into prepared pan; bake for 25 minutes or until light browned and set.

Cool in pan for 10 minutes. 

Cut into 16 squares. Serve warm or cold.

Enjoy with wine, alone or with someone... celebrate food! 

-Acoustic Chef - cookin' one tune at a time!