feedfeed
connecting people who love to cook

EMAIL

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

Steamed Artichokes with Saffron Aioli

in partnership with Ocean Mist Farms
My Recipes
Italian Herb Rubbed Fontina Olive And Artichoke Grilled Cheese
Happy #nationalgrilledcheeseday To celebrate I made an extra melty sandwich with salty chopped olives and… read more>
Happy #nationalgrilledcheeseday 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… read more>
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… read more>
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… read more>
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… read more>
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
Lemon And Lime Watermelon Wedges
Lime + honey + chili + cilantro = summer in a bite.
Lime + honey + chili + cilantro = summer in a bite.
Recipe
Earl Grey And Gin Cocktail
The rebel of the tea party. This Earl Grey Gin cocktail is up now
The rebel of the tea party. This Earl Grey Gin cocktail is up now
Recipe
Thank you Julie & Dan @thefeedfeed a wonderful evening last night. And @almondnyc for the incredible duck I… read more>
Thank you Julie & Dan @thefeedfeed a wonderful evening last night. And @almondnyc for the incredible duck I got to feast on. And of course the Cab that went perfectly with it @austeritywine
|| RECIPE ALERT || ⬆️ tap to save! This simple and bright Easter brunch!. Inspired by an amazing lunch I had… read more>
|| RECIPE ALERT || ⬆️ tap to save! This simple and bright Easter brunch! . Inspired by an amazing lunch I had at @ffionasnotes in London a couple months ago, this Beet Bene is fresh, colorful and a simple brunch that will impress all your Easter guests. . . INGREDIENTS for 2 servings 2 English muffins 4 eggs 1 avocado splash of vinegar (optional) beet hummus* . . *For the beet hummus 1 can of chickpeas 1 clove garlic 2 tablespoons tahini 2 beets, boiled until fork tender and peeled juice of 1 lemon salt + pepper ice cold water . . Combine all the ingredients expect the water in a food processor and blitz while slowly pouring the water until a creamy consistency. Store in an airtight in the fridge for up to a week or eat immediately. . . THE HOW-TOS Bring a pot of water to a simmer and add a splash of vinegar. One at time, crack the eggs into a small bowl (individually) and carefully pour into the pot of water to poach. Remove and let dry on a paper towel while the English muffins toast. Smash the avocado with a pinch of salt and pepper, squeeze of lemon juice (optional) and some red pepper flakes (optional.) Then top with beet hummus, smashed avocado and an egg. Garnish with chives or cilantro or a sprinkle of red pepper flakes.
One of my fave breakfasts is Bircher müsli (made just the way I ate it as a kid in Zurich).. It's a cinch to… read more>
One of my fave breakfasts is Bircher müsli (made just the way I ate it as a kid in Zurich) . . It's a cinch to make, soaks overnight, and I'm convinced it gets better through out the week! . . Click on the link in my profile for the article I wrote on Vogue.com about my love for the stuff--and my recipe!