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

Weigh Your Espresso

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
|| RECIPE ALERT || ⬆️ hit save on this sweet & beet galette ___ 1 1/2 cups flour 6oz. cold butter cut into small cubes pinch of salt 4 1/2 tablespoons ice cold water For the filling: 1 sweet potato 1 beet 1/4 lb Kidchego goats cheese, grated 1 heaping spoonful mustard (Dijon or whole grain) For the crust: In a medium bowl, combine the flour, salt, and thyme. Cut the butter into small cubes, and then using a pastry cutter or your fingers mix the butter into the flour until it resembles coarse sand. Add the water and quickly bring the dough together in to a very rough ball (it’s ok if it’s still falling apart and kind of dry.) Tightly wrap the dough in 2 sheets of cling film and pop in the fridge to rest for at least an hour. While the dough is resting, peel and thinly slice the sweet potato and beet (use a mandolin if you have or just a sharp knife). Preheat the oven to 350F. When the dough is rested, roll out into a circle and spread the mustard. Layer the sweet potato and beet slices in circle, alternating for a colorful effect. Sprinkle the grated cheese along the perimeter of the slices (to ensure a cheese crust after baking) and carefully lift and fold the crust up and over the sweets and beets. Brush the top of the crust with milk or a beaten egg, and season with salt and pepper. Pop in the oven for 45-50 minutes, or until the crust in golden brown and the cheese melted.
|| RECIPE ALERT || ⬆️ hit save on this sweet & beet galette ___ 1 1/2 cups flour 6oz. cold butter cut into small cubes pinch of salt 4 1/2 tablespoons ice cold water For the filling: 1 sweet potato 1 beet 1/4 lb Kidchego goats cheese, grated 1 heaping spoonful mustard (Dijon or whole grain) For the crust: In a medium bowl, combine the flour, salt, and thyme. Cut the butter into small cubes, and then using a pastry cutter or your fingers mix the butter into the flour until it resembles coarse sand. Add the water and quickly bring the dough together in to a very rough ball (it’s ok if it’s still falling apart and kind of dry.) Tightly wrap the dough in 2 sheets of cling film and pop in the fridge to rest for at least an hour. While the dough is resting, peel and thinly slice the sweet potato and beet (use a mandolin if you have or just a sharp knife). Preheat the oven to 350F. When the dough is rested, roll out into a circle and spread the mustard. Layer the sweet potato and beet slices in circle, alternating for a colorful effect. Sprinkle the grated cheese along the perimeter of the slices (to ensure a cheese crust after baking) and carefully lift and fold the crust up and over the sweets and beets. Brush the top of the crust with milk or a beaten egg, and season with salt and pepper. Pop in the oven for 45-50 minutes, or until the crust in golden brown and the cheese melted.
In today’s stories I’m showing how to make this sweets & beets galette in 6 steps (using the dough I showed how to make on Friday!) ⬆️ go on, go watch!
In today’s stories I’m showing how to make this sweets & beets galette in 6 steps (using the dough I showed how to make on Friday!) ⬆️ go on, go watch! (And only just realized you can totally hear @myfavoritemurder in the background 😂) what do you like to listen to when in the kitchen?