Recipes and food adventures with Adam Roberts
Category
Gruyere
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Swiss Chard Lasagna with Gruyère and Hazelnuts
When celebrated food writer David Lebovitz is coming to dinner, you have a lot of planning to do. Do you make something fancy? Something casual? Something French? American? After lots of cookbook perusing and soul-searching, I remembered a Yotam Ottolenghi recipe I saw in The Guardian for Swiss Chard lasagna with Gruyère and hazelnuts. And…
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Cauliflower Gratin with Gruyère and Goat Cheese
Call me a freak, but I get excited about cauliflower. It’s got great texture and, when cooked properly, can yield lots of big flavor. Most often I roast it in the oven or I caramelize it in a pan; not very often do I boil it, but even boiled cauliflower can hold its own. On…
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Last Minute Gougères
On Saturday night, with 45 minutes left to go before our friend Dara was due to drop by for drinks, I made a drastic decision. I decided to make gougères. This seemed like a drastic decision because: (a) I didn’t have the right cheese in my refrigerator and (b) I’d have to dirty the kitchen…
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