Posts tagged ‘cheese’

March 14, 2011

my favorite cheese

I’ve always had a love affair with mozzarella. The flavor of it is so simple and in it’s freshest form it resembles a…baby’s bottom. Or a ball of dough. I like both things.

Then I fell in even greater love when I came across Burrata. Which is essentially mozzarella cream…in mozzarella. Silky and smooth on the outside, creamy and milky on the inside. How could I not love it?

Look at the dreaminess of that cheese. Or maybe that’s just the camera’s tricks and the depth of field…

The first time I had a taste of this heavenly cheese was at a wonderful restaurant in San Francisco called Boboquivari’s. We went there for one of our friend’s 30th birthday and it was one of the best meals I’ve had in San Francisco.

Someone at our table immediately ordered the Burrata as an appetizer. I was skeptical at first because I had never heard of it before, but I was so glad they did. It was hands down the star of the meal.

Oh my. If only pictures could come back to life.

Then when I saw this beauty of a cheese at Whole Foods, and then Trader Joe’s, I was ecstatic. It is nowhere close to the deliciousness served at Bobo’s, but since I’m not a millionaire and can’t go to Bobo’s everyday, this will have to do.

And it does well. Yum.

What is your favorite cheese?

I happen to gravitate towards soft (brie) and mild (mozzarella) cheeses and avoid cheeses that are hard (parmesan) and stinky (parmesan). Of course, I’ll eat parmesan but it’s not my first choice.

Jeff”s favorite cheese hands down is Pepper Jack. He likes his flavors…bold.

P.S. If you happen to visit Boboquivari’s, make sure to order the Iron-Skillet Roasted Mussels, Shrimp, & Crab.

That was the second star of the night.

Ahhh…I want some…now!

March 2, 2011

Baked Camembert with Crostini & Roasted Garlic

Have you ever had Camembert cheese?

I hadn’t either — up until a few weeks ago when we visited a small French restaurant in San Francisco called Chez Maman. Their specialty is French Burgers. French burgers topped with a fried egg and Brie cheese! Oh my, yes…it was really, really good. And the French-speaking owner was very, very charming. Chez Maman is a very tiny restaurant and their main seating area? A counter.

The French burgers were amazing, but believe it or not, the real star of the show was not the burgers, but their appetizer of baked Camembert. Camembert is a soft French cheese, really similar to Brie. When the appetizer came out, there were just no words. We devoured it.

It was so good I had to remake it at home. It’s so simple, and the simplicity is what I believe adds to the amazingness of this dish. Every flavor pops out. This is all you need to make it happen:

Oh, and extra virgin olive oil, salt, and pepper.


The first thing you need to do is roast the garlic, because this is the most time-consuming part. Easy, but time-consuming. Stick the garlic bulbs in the oven and prep your other ingredients while they roast away!

Jeff and I decided that we were each gonna have our own garlic bulbs. At Chez Maman, we had to share one bulb and we fought over the last clove. Having our own bulb was much, much better. We’re garlic freaks. Embrace the garlic breath!

Jeff requested rosemary with this dish and I wholeheartedly agreed — rosemary, garlic and olive oil make one of the best flavor combinations.


While the garlic is becoming delicious gems, slice your beautiful, beautiful baguette.


Then drizzle the slices with extra virgin olive oil and a sprinkling of rosemary as well.


The garlic still won’t be done so continue on and prep the star of the show — the Camembert. Like I said before, looks like Brie!

All’s you have to do is slice off the white rind, and stick it in a small oven-safe ramekin.


When everything is done baking and getting delicious, this is the beauty you will behold:

Spread a roasted garlic clove onto a crostini, and then drizzle it with the bubbly and hot Camembert cheese. Eat. Die and go to heaven. Just make sure to come back so you can enjoy it again.


Baked Camembert with Crostini & Roasted Garlic

Serves: 2-4



-3oz Camembert cheese (about 1/2 a rind)

-2 garlic bulbs

-1/2 a baguette, thinly sliced

-4 tsp extra virgin olive oil, divided

-fresh rosemary, roughly chopped





Preheat oven to 425F. Chop off the tops of each garlic bulb. Drizzle 2 tsp of extra virgin olive oil, rosemary, salt and pepper on the bulbs. Wrap the bulbs with foil and place onto a baking sheet. Bake for about 45 minutes or until soft and roasted.

Meanwhile, place baguette slices onto a baking sheet and drizzle with 2 tsp extra virgin olive oil. Sprinkle with rosemary.

Cut the rinds off the Camembert cheese and split them between 2 small oven-safe ramekins. Put the ramekins onto the same baking sheet that the baguette slices are on.

In the last 10 minutes that the garlic is roasting, stick the baking pan with the baguette slices and Camembert cheese in the oven as well. At this point, switch the oven to broil.

Continue to broil until the baguette slices are golden brown and the Camembert cheese is melted, bubbly and browned. The roasted garlic should be ready by now as well.

Serve! Eat by spreading roasted garlic on a crostini and topping with the melted Camembert cheese.


Nutritional Information for 1 serving (1/2 the recipe): 530 calories, 24g fat, 7g saturated fat, 850mg sodium, 62g carbohydrates, 7g fiber, 1g sugar, 21g protein