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Claire Matern
@acheesemongersdaughter
Brooklyn, NY
My dad sells cheese & taught me the joys of cooking for friends & family

Veggie Noodle Ramen

in partnership with KitchenAid
My Recipes
Italian Herb Rubbed Fontina Olive And Artichoke Grilled Cheese
Happy National Grilled Cheese Day! To celebrate I made an extra melty sandwich with salty chopped olives and marinated artichokes. And I made my own panini press with the weight of a skillet and some cans of tuna (pro tip) I used fontina, a perfect cheese for an extra melty sandwich. This one was rubbed with a mix of Italian herbs, which went perfectly with the olives and artichoke for my Mediterranean inspired grilled cheese. I learned much more about the European style cheeses @yellowdoorcreamery is making when I visited them in Wisconsin. They’ve partnered with the master cheese makers from the National Dairy School ENIL (um..can I go there?) in Mamirolle France (seriously, can I go there?) to introduce centuries-old cheese making techniques here in the US. It was awesome to see their process from curd to aging room for their new Alpine cheeses that will be introduced later this year.
Recipe
Citrus And Rosewater Farro Salad
I've had rosewater in lots of cakes and sweets (and use it on my face--it's the best moisturizer) but I've never actually used it myself. And since I still have enough cookies around to build a gingerbread house and move in, I definitely didn't want to make anything sweet.
Recipe
Puff Pastry Tarts With Pear, Apple, Mustard & Stilton
I would put blue cheese on everything I make if that was socially and dietary acceptable. But in this case it is. These puff pastry tarts with pear or apple, mustard and Stilton are perfect for a holiday starter.
Recipe
Golden Turmeric Almond Milk
It's sunny here but freezing which is the perfect day for a hot drink. Spiced golden milk, my sorta kinda combo of golden milk and a chai latte is a go-to at this time of year.
Recipe
Couscous With Dried Figs, Pomegranate And Olives
This could truly not be simpler. Couscous falls under the category I call "no-cook" because the only effort you need to make is to boil water, get a bowl out, and cover it all with a tea towel. This one, with sweet dried figs, salty mixed olives and the crunch of almonds is perfect for the holidays or to make a batch of and have through out the week!
Recipe
Today’s #kitchenimprov pasta and the past two spaghettis that it’s “related” to. Because the reality of cooking is doing variations of something you like based on what you have. Check out my Stories ⬆️ to see how i broke this down and cooked it!
New video up on YouTube ⬆️ link in bio! This week I’m making an easy no-recipe applesauce. Check it out & please subscribe for weekly videos
Oatmeal is an easy, fast and cheap breakfast (and oh so warming on grey chilly mornings) _ For one serving (scale up for more) 1/2 cup rolled oats 1 cup water Pinch of salt _ Bring the water, oats and salt to a boil in a small pot, stirring to make sure the oats don’t stick to the open. Reduce the heat and stir until it thickens. Add a splash of milk if desired, stir and serve. Dress it up! _ What are your fave toppers? Mine are granola and apple sauce
Last night I leveled up a basic jar of red sauce by adding additional garlic, red pepper flakes, mushrooms and spinach. A quick Monday meal. Check out my Stories ⬆️ for more