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

Potato and Sweet Potato Gratin

in partnership with Amy's Kitchen
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.
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.
Puff Pastry Parcels
So you're hosting this year. Do you know what nibbles you'll be putting out? No need to freak out--keeping it simple and classic at the holidays is one of the best ways to please your guests and not drive yourself crazy in the kitchen. These puff pastry parcels are totally customizable, a cinch to make up and bake in minutes. I used a stronger cheese because I'm a fan of the smelly stuff, but feel free to use Brie or a fresh goats for a subtler flavor. Dollop a little cheese and add some chutney (I used a caramelized onion and balsamic from @holmstedfinefoods) or some prosciutto, olive tapenade, pear slices, or whatever floats your boat before pinching and twisting the corners shut. A quick egg wash, pop them in the oven and let them hang for about 12 minutes.
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.
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.
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!
Delicata Squash ,brussels Sprouts And Quinoa Salad
Take advantage of the winter veg available in local markets time of year for a great holiday side dish. I used tricolored quinoa for this salad with delicata squash, Brussels sprouts, orange cauliflower and a sweet crunch of pomegranate seeds. Perfect for any veggies or vegans who are comin' round.
This week with my @localrootsnyc veggies I made a curried potato(es) & carrot soup. The mix of potatoes & sweet potatoes worked so well with the turmeric & garam masala and I finished It all off with a big handful of greens that wilted into it. There’s a video coming up soon all about this bad boy (and what else you can do with it!) ___ #madewithlocalroots #feedfeed #food52 #easyrecipes #dinnerinspo #mealplanning #mealprep #batchcooking #bulkcooking #soup #vegetarianrecipes