Archive for the 'cheese' Category
Sorry, quesadillas again. We narrowly averted Inglewood Pizza by a busy signal. Good thing there was a hockey game.
It still surprises me that often I still have no idea what’s for dinner at 6:20 at night. Quesadillas are a common stand-by, as you may have noticed; one step up from the grilled cheese sandwich, and assembled out of virtually anything you have around, provided some of it is cheese. I keep whole wheat flour tortillas in the freezer primarily for these, and also for peanut butter banana wraps. They have saved dinner (and lunch, and breakfast) on many a busy occasion.
Tonight, they were constructed out of black beans (there’s always a can on the shelf), finely chopped tomato and thin slices of jalapeño havarti I got at the cheese market last weekend. Bonus: I use quesadilla wedges to scoop up copious amounts of chunky salsa, thus boosting my lycopene intake.
And here’s another idea: when camping, you can make s’mores quesadillas with chocolate chips and mini marshmallows, either in a skillet on the Coleman stove, or wrapped in foil and tossed in the hot coals. A sliced banana in there is yummy, too.
Or just stick with the cheese.
Tomorrow night, I’ll be downtown at dinnertime for the June First Thursday. If anyone wants to join our group of 12 (so far!) to go restaurant and gallery-hopping, meet us on the Teatro patio at 5pm tomorrow night! (Free drinks and snacks, and deals on others!)
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June 04 2008 | appetizers and cheese and sandwiches and snacks and vegetarian | 2 Comments »
OK, we didn’t actually eat it for dinner, but we made it, at around dinnertime, expending any energy reserves that might have been otherwise used to make dinner.
When I told the winners of the in-home cooking class we auctioned off for the Food Bank that we could make whatever they wanted, they said they wanted to make fresh mozzarella… did I know how to do that? Sure, of course we can do that! (I reply, hastily calling my Italian friend Emily Richards in Toronto.)
She had some advice, but hadn’t made it for awhile, so I dug around on the net for a formula, we did it, and it was simple. And fun. And took less than half an hour. To make cheese! Who would have thought it was so easy? All you need is good-quality milk, citric acid (available in the bulk section at Community Natural Foods) and rennet tablets, which are 10 for $2.99 and you can find beside the yogurt, also at Community. So when Emily (another one, my niece this time) was here for the day today and wanted to cook something, we made mozzarella to celebrate the fact that she’s apparently not lactose intolerant after all.
This site provides instructions along with a good series of photos that helped us along, but there were a few notable differences: first, we heated the milk to 100F rather than 90F, misunderstanding that it was supposed to start to curdle at that point. Then we had to wait for closer to 10 minutes after adding the rennet, and even then it was far from a solid mass you could slice with a knife, but you may see different results.
But here’s the gist (we halved the recipe):
Dissolve 1 tsp. citric acid into 2 L of cold milk (we used homo), briskly stirring it with a whisk in a largish pot. Set it over medium-low heat and warm until it reaches 100F, or just slightly warmer than body temperature. Remove from heat.
Crush 1/8 of a rennet tablet and dissolve into 2 Tbsp. cool water. Add this in a thin stream, whisking constantly, to the warmed milk. Stir for about a minute, then stop. Let it sit for 10 minutes.
Using a slotted spoon, scoop out the curds into a small microwave-safe bowl, pressing out as much of the whey as you can.
Microwave for 1 minute (this will coax out a little more whey; just pour it off) and then plop it out onto a clean countertop and start to fold and stretch it. It will be almost too hot to handle, but will cool to warm quickly.
Pull and stretch it until it’s smooth, then shape into a ball and put in a bowl of cold water until firm.
Cool, huh?
Oh right, dinner. Having had our appetites for gooey cheese all worked up, we made quesadillas - really the same as grilled cheese sandwiches - with whole wheat tortillas folded over leftover shredded chicken and strips of roasted red pepper from the freezer, and whatever bits of cheese we could gather from the fridge.
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March 31 2008 | cheese and vegetarian | 6 Comments »
In Lethbridge, in the dark to honour Earth Hour.
It was fantastic. I was in Lethbridge to cook and eat with the wonderful folks who were the highest bidders on a private dinner/cooking class with me that was auctioned off for the CBC Petro-Canada Food Bank Drive at Christmas. I asked what they would like to make and they were interested in learning to make fresh mozzarella - something I hadn’t done before. The process was simple but we tiptoed through it, skeptical that it was actually going to turn into cheese in the end, and it did! Although we were shocked at how little 2 L of milk produced; one handful-sized ball, which we managed to squeeze enough slices out of to make this salad layered with tomatoes and fresh basil:
Here’s how you do it:
Dissolve 1 tsp. citric acid into 2 L of cold milk (we used homo), briskly stirring it with a whisk in a largish pot. Set it over medium-low heat and warm until it reaches 100F, or just slightly warmer than body temperature. Remove from heat.
Crush 1/8 of a rennet tablet and dissolve into 2 Tbsp. cool water. Add this in a thin stream, whisking constantly, to the warmed milk. Stir for about a minute, then stop. Let it sit for 10 minutes.
Using a slotted spoon, scoop out the curds into a small microwave-safe bowl, pressing out as much of the whey as you can.
Microwave for 1 minute (this will coax out a little more whey; just pour it off) and then plop it out onto a clean countertop and start to fold and stretch it. It will be almost too hot to handle, but will cool to warm quickly. Pull and stretch it until it’s smooth, then shape into a ball and put in a bowl of cold water until firm.
Pavlova
Whether you choose one big Pavlova or individual Pavlovas, they are simpler than you’d think to make, yet elaborate enough to make an impressive dessert, if that’s the reaction you’re going for.
1 1/2 cups sugar
1 1/2 tsp. cornstarch
6 large egg whites
1 tsp. white vinegar
1/2 tsp. vanilla
1 cup whipping cream
Fresh raspberries, blueberries, blackberries, and/or sliced strawberries, peaches, plums, apricots, kiwi or whatever fruit you like
Additional sugar for tossing with fruit (optional)
Preheat oven to 250° F and line a large baking sheet with foil or parchment. Set aside about a tablespoon of the sugar, and stir the cornstarch into the rest.
In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar mixture, beating until the mixture holds stiff, glossy peaks. Beat in vinegar and vanilla.
To make one large Pavlova, spoon the meringue onto the baking sheet and spread out with the bottom of a spoon to form a 9”-10” circle with a slight indent in the middle and raised edges, like a nest. To make individual Pavlovas, spoon 8-10 mounds of meringue about an inch apart on the baking sheet. Bake for 1 to 1 1/4 hours, until crisp but still soft inside. If the meringues aren’t crisp, turn the oven off and leave them inside for another hour.
Transfer Pavlova(s) to a rack and cool completely. Beat the cream with the remaining tablespoon of sugar until soft peaks form. Mound into the middle of the cooled Pavlova(s) and top with fruit.
Serves 8-10.
Crème brulée has an unshakable reputation as the penultimate fancy dessert, one you can guage the quality of a restaurant based on, and one uncommonly made at home. But truly, it is one of the simplest desserts you can make. All you do is whisk together egg yolks, sugar and cream, pour it into cups, and bake it. At Williams-Sonoma they have 1 L tetra packs of crème brulée for something like $22, and I’m constantly gobsmacked every time I go in there and see people buying them by the basketload. That’s the easy part! If there’s any trick to it, it’s baking the custards in a water bath and bruléeing the surface, but even that part is easy - you don’t need to have a torch (although it is fun), all you need to do is scatter the surface with sugar and run it under the broiler for a minute or two. Because they are chilled before this part, this is the ideal make-ahead dessert if you’re making a special dinner.
Crème Brulée
6 large egg yolks
6 Tbsp. sugar
1 1/2 cups heavy (whipping) cream or 18% coffee cream
1/2 tsp. good-quality vanilla (I used Madagascar vanilla bean paste, in which you can see the teeny seeds from the vanilla pod)
sugar, for sprinkling on top
In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
Divide among 6 small ramekins, and put them into a roasting pan or 9″x13″ pan; pour water in so that the water comes about halfway up the sides of the ramekins. This will sort of insulate them so that they cook gently and evenly.
Bake for about 40 minutes, until the custards are set but still just slightly jiggly in the middle (you’ll get a feel for this!). Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold.
Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
Serves 6.
The drive home was longer than I anticipated, having blithely missed some turn at Fort McLeod and not realized it until I reached Pincher Creek. After turning around, driving back to F.M. and then finding highway #2 North, a snowstorm hit that lasted the entire drive back (almost 2 hours) to Calgary - it was one of those storms that makes you feel like you’re driving through an asteroid field, making it impossible to tell how fast you’re going or how far away that rig is in front of you.
But totally worth it.
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March 30 2008 | cheese and dessert and lamb and leftovers and sweet stuff | 1 Comment »
If I were to be completely honest here, I would probably have to report the handful of Hershey’s kisses I had in the pocket of my pea coat and ate during a board of trustees meeting at 6:30 as technically my dinner.
However. I did make something for late lunch, which is why I found myself at said meeting at 6:30 having not eaten anything for a few hours. Mid-afternoon was pizza, made my very favorite way: by spreading a container of roasted peppers, zucchini, eggplant and garlic, glossy with olive oil and with a bit of spicy bite, which I picked up for $5 from the Italian Supermarket (on the corner of 20th Avenue and Edmonton Trail NE), over a stretched-out foundation of No-Knead bread dough, scattering with part-skim mozarella and a grating of Parmesan, and baking at 400F for about 20 minutes. You don’t even need to bother with tomato sauce; those containers of roasted veg are like instant, made from scratch pizza. If you don’t want to bother making pizza dough, they sell frozen blobs of that too for 75 cents. 75 cents! What’s 75 cents anymore? Not even chocolate bars.
(I realize pizza has become a theme here. If it’s any consolation, I’m starting to tire of it. Unfortunately, it will probably only be a few days before I want some again.)
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March 19 2008 | cheese and vegetarian | 1 Comment »
Just got home. Taped the Lunchbox Meals and Salads episodes today. Mike and W ate noodles for dinner. Am feeling like a negligent Mum.
Above are two of the very best camera guys that exist - I truly can’t imagine working with better or funnier people. We have a blast, especially after the 12th hour, when we all start to get a little punchy. They were still hard at work when I left tonight. Here they are getting first crack at the Mac & Cheese with Caramelized Onions & Bacon, which went over quite well as you can imagine.
Picked through the whole day; not sure what exactly was being consumed at dinnertime. The set is totally devoid of outside light and sound - it’s like a deprivation chamber, where you can’t tell what time of day it is unless you look at the numbers on the microwave, or run across the parking lot to Starbucks. Here are a couple of the recipes I picked at most (the Mac & Cheese is Ned’s recipe - I haven’t gone through and made it more clear yet, so just wing it. It will all work out.):
Mac ‘N’ Cheese with Caramelized Onions and Bacon
This is a very hearty flavourful Mac ‘N’ Cheese Recipe, and so much better than the stuff out of the box. It is simple to do on the day you want to eat it but also great to make the night before and bake the next night or even portion it into small containers to re heat at work for lunch. It would also work cold for a picnic.
1 box dry Macaroni or penne pasta, whole wheat or regular, or really any pasta you have around your house
1 onion, white or red, thinly sliced
4-5 cloves garlic
6 strips of bacon, sliced
Mustard (Dijon works well)
Half & half cream
Cream cheese, half and half cream, pre grated mixed cheeses, like the Kraft Italian mix
To begin, in a medium sized pot cook your sliced onions in a small amount of canola oil. You need to cook them for probably 12 -15 minutes so the good deep brown in color (also called caramelized) Do not blacken the onions. After they are brown, take the onions out of the pot and add you strips of bacon, cook until they are crisp, pour off the fat, add your garlic and cook for another 2-3 minutes. Then, add back your browned onions, your half and half cream and your cream cheese. Allow the mixture to melt all together. Check for salt and pepper. At this point you can add some mustard, Dijon works very well for its sharpness. It cut through some of the richness of all the cheese and bacon etc. Then add about half or you’re mixed cheeses, your warm cooked pasta and stir thoroughly. At this point you can toss the whole mixture into a baking dish and bake in a 400 oven until golden brown and serve with a simple green salad and you have a great dinner or late lunch dish.
Peanut Noodles with Chicken and Veggies
Peanut noodles are best eaten cold, which makes leftovers perfect to keep in the fridge and take to work for lunch. You can add all sorts of fresh veggies to this dish – peppers, zucchini, bok choy, bean sprouts, broccoli, asparagus, and pea pods are all good choices.
1/2 lb. (250 g) steamed Chinese noodles or spaghetti
1/4 cup (60 mL) chicken or vegetable broth
3 Tbsp. (45 mL) peanut butter
3 Tbsp. (45 mL) soy sauce
2 Tbsp. (30 mL) brown sugar or honey
2 Tbsp. (30 mL) rice vinegar
2 cloves garlic, crushed
1-2 tsp. (5-10 mL) grated fresh ginger
1/2 tsp. (2.5 mL) curry paste (optional)
2 cups (500 mL) chopped cooked chicken, pork or shrimp, or diced tofu
1 carrot, peeled and grated
1 red bell pepper, cut into slices
1-2 green onions, chopped
1/2 cup (125 mL) chopped peanuts (optional)
Fresh cilantro for sprinkling (optional)
Cook the noodles according to the package directions. Rinse with cold water in a colander and drain well. Set aside.
In a small bowl, whisk together the chicken broth, peanut butter, soy sauce, brown sugar, vinegar, garlic, ginger, and curry paste (if using) until smooth. Or instead of whisking it, shake it all up in a jar.
In a large bowl, toss the noodles, chicken, carrot, pepper, green onions, and peanut sauce. Serve in bowls sprinkled with chopped peanuts and/or cilantro. Serves 4-6.
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February 26 2008 | cheese and chicken & turkey and one dish and pasta and salads | 1 Comment »
(I like this photo because it looks like Ned is being sucked up into the light fixture.)
I was on set all day and evening today too - there before 7:30 am, left at 10 pm. I’m not really sure what Mike and W ate for dinner, but they appear to have survived. Since we shot the Snacks & Finger Foods and Breads episodes today, that’s what I snacked on around dinnertime. Here are some of the things we made (try the beer bread!):
Cheddar Beer Bread
3 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 cup grated old cheddar cheese
1 bottle beer, at room temperature
2-4 Tbsp. melted butter, or canola or olive oil
Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible just until blended; the batter should be lumpy. Pour the batter into a 4″x8″ or 9″x5″ loaf pan that has been sprayed with nonstick spray, and brush with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.
Sticky, Sweet & Spicy Chicken Thighs
Instead of making chicken wings, which are mostly skin and fat (the fat resides under the skin), and very little meat, we like to make sticky chicken thighs or drumsticks – remove the skin and you have a much more meaty piece you can still eat off the bone with your fingers.
about 2 lbs. chicken thighs and/or drumsticks, skinned
½ cup soy sauce
½ cup maple syrup or honey
1-2 Tbsp. chili sauce
2-3 cloves garlic, crushed
1 tsp. grated ginger
Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.
When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish. Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.
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February 25 2008 | bread and cheese and chicken & turkey | 1 Comment »
I know this sounds terribly disinteresting, but I think pita pizzas need to make a comeback. The concept still reminds me of childhood, when it was typical birthday party fare for my sisters and I.
Today was another long day of shooting (tomorrow will be longer), and Mike, sensing opportunity, suggested Inglewood pizza. I first decided to stop (I had to run to Superstore on the way home anyway) and pick up a couple of frozen thin crust mushroom Dr. Oetker pizzas, which are fantastic, but when I got to the frozen pizza section, guilt set in. I didn’t have time to make dough, and I hate those par-baked bready pizza crusts. So I grabbed a few mushrooms and a bag of pre-shredded cheese blend: part skim mozarella, emmenthal and Parmesan. Something I don’t usually buy, but I figure $6 for novelty cheese is better than $12 for Dr. Oetker or $25 for pick-up. It’s all relative.
I like to keep whole wheat pitas in the freezer for emergency chips to accompany hummus, so I put a few on a baking sheet and spread them with some President’s Choise roasted garlic tomato sauce Mike picked up, which was thick and chunky with tomatoes. Sometimes I use a tin of tomato paste - they are small enough to be perfect for pizza or three - and because the tomatoes are so condensed, tomato paste is fantastic for you, and sweeet. I burrowed through my freezer until I unearthed a few Spolumbo’s Italian sausages; I thawed and cooked one, breaking it up in a skillet with some canola oil and sliced mushrooms, spread them on the pitas and scattered with cheese.
400 degrees for about 10 minutes, until bubbly. The crust is crisp and light - if I can’t have a chewy, doughy crust, this is definitely second best. And perhaps the best advantage of the Pita Pizza - portion control. You make one for yourself, you eat one. No plowing through enough slices to sink a battleship.
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February 24 2008 | cheese and one dish | 2 Comments »
Oy.
Let me preface this post by publicly announcing how much I admire teachers. Seriously, bravo to you guys. My sister teaches grade 6, and I am constantly amazed by her workload; not only during the days but on evenings, weekends and holidays. I never thought I was cut out for it. That belief was confirmed today when I taught 26 teenagers (grades 6-9) a hands-on cooking class at The Cooking Room in Red Deer. Which isn’t to say it wasn’t a total blast, or that teenagers are somehow intolerable, it’s just - well, picture 26 young adults kneading yeast dough for their calzone, shaping spanikopita in phyllo pastry, frying baci di ricotta (teeny ethereal Tim Bits by way of Nigella), wrapping shrimp in prosciutto, grilling chocolate panini and rolling energy orbs and chocolate truffles, all in one room with one oven.
The funny part is - I thought we’d have time to do all this and make ravioli with wonton wrappers. Ha.
So I came home with about 300 extra wonton wrappers and a roasted butternut squash (split it in half lengthwise, scoop out the seeds, drizzle with oil and bake on a cookie sheet or in your cast iron skillet at 400F for an hour) as well as half a container of leftover ricotta. (I wish I had thought of throwing a head of garlic in to roast with the squash!) The thing about wonton wrappers (the square ones - if they are round they are labeled gyoza) is that they are pretty much the same thing as fresh pasta sheets, so they make fresh ravioli dead easy. Fill them with anything you can think of; dab your finger in water and run it along two edges, then fold it over to seal, squishing out any air pockets so that they don’t turn into floatation devices when you boil them.
For the filling, I scooped out the roasted squash (you can do this in advance if you like while you’re cooking something else, and stash the squash in the fridge for a few days) and mashed it with what was left of the ricotta (not quite a cup), a drizzle of maple syrup, another of flax oil (for omega 3s) and some salt and pepper. Once the ravioli are assembled they can be frozen in a single layer and then transferred to freezer bags, or dropped into boiling water (don’t crowd the pot) for 3-5 minutes, until they float to the surface and the pasta is tender. Frozen ravioli can be boiled the exact same way, making them an even quicker supper than dried spaghetti.
For the sauce, anything goes. I pondered pesto, since W is such a fan, but really all I ever want with squash is butter. Browned butter is even better, nuttier and richer, and browning it helps make a little go a long way.
Swirl a knob of butter in a hot skillet; when the foam subsides, it will start turning golden as the natural sugars in the butter caramelize. (That’s right, butter and caramel.) Scoop the ravioli from the boiling water with a slotted spoon and drop into the hot pan, like you might with perogies. The hot pan and hot butter should keep them from sticking; shake them around a bit until they start to brown as much as you’d like them to. If you had some fresh sage, adding a few torn leaves now would be a great idea. Pour it all out into a shallow bowl.
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February 07 2008 | cheese and pasta and vegetarian | 3 Comments »
Apparently, recipes have always been my thing. When I was little, I enjoyed reading cooking magazines more than Owl or Chickadee. In grade 3, I told my class I wanted to be the food editor of Canadian Living magazine when everyone else wanted to be nurses and firemen and princesses. When I was old enough to babysit, I’d spend those evenings flipping through people’s cookbook collections - it was a jackpot night when I stumbled upon an old recipe box to bring to the couch while I watched Fantasy Island. I’ve always been curious about what people eat.
So I still have 4 recipe boxes full of recipe cards I hand wrote or typed out on my electric typewriter when I was a kid-slash-teenager. Willem has recently discovered them, and thinks they are the funnest toys ever. (It used to be the stacks of business cards in my file cabinet that were the funnest, but these cards are bigger.) He likes to take them out one by one and then bring them to me. Wahoo! Who needs that big wooden train set or Mr. Potato Head?
I think the events that transpired yesterday could be classified as serendipitous. I noticed while rooting through the fridge that the two containers of ricotta I bought for some reason a month ago and never used were on the verge of expiring, and ricotta ain’t cheap. But what was I going to do with 4 cups of ricotta? I didn’t have enough other stuff to make lasagna, and while Nigella’s ricotta donuts would have been fabulous (I can’t find the link on my blog… it’s there somewhere, otherwise look in Feast), making them at home for just the three of us wouldn’t have been a good idea at all.
So yesterday afternoon W brought me a recipe card, and on it was a formula for ricotta gnocchi. This is one of few recipe cards that has stuck in my mind. I remember not knowing what gnocchi was when I typed it, but it sounded like something I needed to learn. This was gnocchi you roasted in the oven, drizzling with melted butter and Parmesan cheese as you rolled them around on the cookie sheet until they turned golden and crispy all over. To this day, every time the subject of gnocchi comes up, or I see it on a restaurant menu, I think of that recipe, which I never did actually make. Until today.
It was supposed to be last night’s dinner. I quickly stirred an egg, some flour and Parmesan into the ricotta, and then noticed the mixture needed to sit for 2 hours. So it sat in the fridge for 24, and this morning I floured my hands and rolled them into little balls while Willem ate his oatmeal. The mixture was very soft despite my addition of extra flour, but that’s OK; although it was impossible to roll the dough into a rope, cut it into pieces and then roll each piece on the tines of a fork to create the traditional gnocchi shape, they made perfect little round ricotta dumplings. I imagine they would be fantastic dropped onto the surface of a simmering chicken stew - perhaps tomato-based - to cook in the broth and flavorful steam trapped under the lid.
And since I had enough chicken drumsticks and thighs to feed an army (or a radio newsroom the Friday morning before Super Bowl Sunday) I threw a few extra into my cast iron skillet, drizzled with oil, salt and pepper, and stuck it on the oven shelf above the gnocchi. Putting away the groceries I discovered a few depressed brussels sprouts, so halved them and scattered them around the chicken as it roasted, which I was happy to discover produced a plethora of crispy bits.
Ricotta Gnocchi
1 lb. (2 cups) ricotta cheese (regular or light)
1-2 eggs (the original recipe called for 2, but I only had 1 left)
1/2 cup grated mozarella or 1/4 cup grated Parmesan
3/4 cup flour
pinch salt
Butter, oil and Parmesan cheese for roasting
Stir together all the ingredients in a bowl, cover and refrigerate for an hour or overnight.
Lightly shake some flour over the countertop and onto your hands, and roll the mixture into 1″ balls; place them on a floured cookie sheet, cover and pop in the fridge for an hour or 8, if you don’t want to cook them right away. (I imagine they would also freeze very well.)
Preheat the oven to 400F and boil a large pot of water. Drop the gnocchi in about 8 at a time (depending on the size of your pot - you just don’t want to crowd it) and boil for 3-4 minutes, or until they float to the surface. Remove from the water with a slotted spoon, and put them on a rimmed cookie sheet.
Drizzle with melted butter and/or canola oil, and sprinkle with Parmesan cheese. Roast in the oven, turning occasionally and sprinkling with more cheese (or drizzling with more butter or oil) if you like, until crunchy and golden.
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January 31 2008 | cheese and pasta and vegetarian | 2 Comments »
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