#thinly sliced camembert..

[caluski]

Once again - enjoying cheese

[makeitmingi]

The Cat and Dog Game [Chapter 14]

Genre: Romance, Fluff, Comedy

Pairing: Yunho x Reader (y/n)

Characters: Chef!Reader, RestaurantOwner!Yunho, MaitreD!Hongjoong, Waiter!Yeosang, Waiter!San, Waiter!Mingi, SousChef!Seonghwa, SousChef!Wooyoung, PrepChef!Jongho

Summary: Yunho's dream was to open and run his own restaurant. But he doesn't know anything when it comes to cooking. Until you came along and accepted the job, bringing with you a small crew. How will the black cat tame the energetic golden retriever?

Word count: 3.2K

Yunho chewed on the nail of his thumb nervously as he sat in his car. How was he supposed to act when he saw you today? He left you, asleep on your couch last night. Well, he wrote a note but should he have woken you up?

"Argh!" He fell forward onto his steering wheel. Yunho inwardly cringed, imaging how if his mother knew, she would nag him for being 'un-gentlemanly'.

*KNOCK KNOCK*

Yunho looked up to see San there, tilting his head in confusion, having seen the taller's quiet outcry.

"You okay?" San asked. Yunho nodded glumly. He gathered his things and got out of the car. Seeing the two other cars parked there, he knew that the kitchen crew was in already.

"We had a break yesterday, why do you look more tired?" San chuckled, slinging his arm around Yunho's shoulders.

"I'm fine, San. I just stayed up too late playing." Yunho said.

"Yeah, after abandoning Yeosang and I mid-game. What gives man?" San raised an eyebrow.

"Sorry, I just had to suddenly go somewhere for... a thing..." Yunho tried his best not to give anything away, making San scoff. They walked in together and the kitchen was already bustling, as expected. While San greeted everyone excitedly, Yunho ducked into the locker room to put his stuff down.

"Morning." Yunho gulped, greeting everyone. You were standing at the other side, your back to him. With your music playing in your ears, you didn't hear his soft greeting.

"Are you okay?" Seonghwa asked. Yunho nodded his head, going to the front of the house to get the barista counter ready.

"I'll start the bacon garnish for the bacon quiches coming out." You said, turning around.

"Before that, taste test this, please." Jongho placed one of the pastries on the board and cut into it with his knife. The crisp sound of pastry sounded through kitchen.

"So layer of puff at the bottom, layered the thin potatoes over and doted camembert cheese with thyme and black pepper." He said.

"Mmm, it's good. How did you prep the potatoes?" You asked while chewing the bite.

"Thinly sliced, then cooked in cream for a bit until just before tender then I laid it over the pastry. Oh, I also shredded some gruyere over. And 5 minutes before it was done, I cracked the black pepper over, was worried it might burn in the oven." He explained.

"Good decision. Hwa, Woo, come taste." You called them over. Jongho cut them wedge to try. Seonghwa nodded in approval while Wooyoung happily leaned on Jongho.

"This is amazing. You, just promote him to sous already." Wooyoung said to you.

"He's been doing the duties of a sous for so long, he just doesn't want to take the title." You scoffed, rolling your eyes.

"I would rather not work the pass. I'm fine doing prep when I can." Jongho said, bringing the other potato camembert pastries to the side for service later.

"Working the peanut butter frosting now for the chocolate cake." Wooyoung announced, running to the mixer.

"Orange pound cake ready to hit the ovens." Seonghwa said.

"I'll start on the candied orange peel topping while you make the drizzle?" You asked him. He nodded and you both started on those tasks. Yunho peeked through the small window, you seemed fine. You weren't unhappy and Seonghwa didn't look like he wanted to kill Yunho so maybe he was fine.

"Aww." He whimpered with dread, his shoulders slumping slightly. Mingi, who was standing there, watched his best friend with much confusion. He chuckled before moving over.

"Yunho."

"AH!" Yunho jumped, falling back slightly while panting with his hand over his chest in fear.

"Buddy, what is wrong with you?" Mingi asked. Having heard Yunho scream, you poked your head out. Yunho and Mingi both looked over at you.

"Everything okay here?" You asked with a raised eyebrow. Mingi shrugged, nodding over to Yunho.

"I'm fine. Thanks, (y/n)." Yunho cleared his throat, straightening up. You nodded slowly, not really knowing what was happening between them but you didn't really care to get involved.

"Oh, yeah. Yunho, you left your scarf at mine last night. It's in my cubby." You said and Yunho nodded before you went back into the kitchen. Mingi's eyes were wide, his jaw slightly slacked as he turned to his best friend.

"You left your what where?" Mingi asked.

"She invited me to her place for dinner last night." Yunho explained with a sigh.

"Is that why you've been distracted and jumpy?" Mingi questioned again. Yunho nodded then shook his head, then ultimately just let his head drop in frustration.

"Ah... no, it's not that." Yunho grumbled, rubbing his temples. Mingi just playfully smirked.

"It's okay, Yun." Mingi teased, wrapped his arm around his best friend.

"What's going on?" Hongjoong came over.

"So our dear boss here, apparently left San and Yeosang mid game yesterday. Yes, they complained to me about it. But what I've heard is that our boy here, actually left to go to (y/n)'s place for dinner. Even left his scarf there." Mingi informed. Hongjoong's eyes widened as Yunho facepalmed.

"You suck, Mingi. I'll explain what actually happened when I clear my head." Yunho rolled his eyes and entered the kitchen.

"Hey." Yunho came to you. You held a hand out to him as you were stirring something in the sauce pan, taking a spoon to taste it.

"Yeah. What's up? I already told you that your scarf is in my cubby, get it yourself if you need it." You said, still moving along the bench but at least were listening to Yunho now.

"No, not that. Thanks by the way. I just... you're not mad?" Yunho winced as he asked.

"Mad? Why would I be mad?" You scoffed.

"Because I just left you there on the couch...?" Yunho rubbed the back of his neck. You stopped, staring at the wall before turning to look at Yunho.

"And what do you think you should have done instead? Yunho, I'm not mad. I would have been if you had actually woken me up. And anyway, the person who should be mad is you. I invited you over and fell asleep." You shrugged.

"No! I'm not mad at all! I know... it's tiring cooking a lot. I'm still really grateful and enjoyed myself." Yunho gulped. By now, the entire kitchen had gone quiet, with the 3 listening in.

"Nice to hear that you did. I brought leftovers if you're interested." You told him.

"You did?!" His eyes sparkled.

"Yes, I just said I did." You side eyed him. Yunho let out a sigh of relief, throwing his head back as he began to laugh. He was worried over nothing, you weren't mad.

"There's not much time. You need to open the restaurant." You checked the wall clock.

"The restaurant?... Oh yeah! Opening time!" He jumped and ran out the door to the front, leaving you there, blinking.

"So..."

"Shut up. It's nothing." You rolled your eyes, cutting Wooyoung off. Seonghwa just chuckled at how Wooyoung whined at your lack of sharing. He was curious too, he hadn't heard you mention anything about Yunho being over when he called you yesterday. Maybe he'll ask you later.

"I'm more interested in what you cooked him. He was so excited about leftovers." Jongho raised his hand. You sighed while Seonghwa and Wooyoung burst out laughing.

"Short rib bourguignon..." You mumbled softly, looking at your fingernails instead of directly at them.

"What?"

"Short rib bourguignon..." You said again, albeit a little louder but still tried to keep your voice low. There was suddenly a wave of silence that washed over the kitchen.

"You made him our favourite dish?! Don't tell me you made it with bone marrow."

"How could you?"

"We've been asking you to make that for so long!"

All the protests came at you. You scrunched your nose, rubbing your temples before turning back to your counter and finishing your work. You've never given into their short rib bourguignon request just to mess with them and hold it over them.

"Fine, yes, I made it for him with bone marrow, everything. I wanted him to try it okay? Because his favourite thing is galbi jjim so I wanted to let him try it." You said.

"Mash or pasta?" Seonghwa asked.

"Both. Roasted garlic mash and pappardelle." You told them, taking the trays out of the oven when the timers were up.

"Wow... Even gave him options..." Wooyoung shook his head with a click of his tongue, conveying the betrayal that he felt. You shot him a flat look.

"You guys have had it before! And you guys are capable of making it on your own." You hissed.

"And don't tell me that Yunho can make it on his own too because we know he can't." You glared at them before they could reply.

"Alright, alright. We accept your apology. Now, let's discuss the dinner menu." Jongho patted your shoulders. You cast him a look, you didn't even apologise to them.

"Let me bring this out for service." Seonghwa brought out the other bacon quiches to display. You grabbed a piece of paper and your sharpie, beginning to brainstorm with Wooyoung and Jongho on dishes for tonight's dinner menu. Hongjoong said that there were already quite some reservations coming in.

"We should do a chopped romesco sauce. Don't blend it, do a fine chop on the board for texture." Wooyoung suggested. You nodded, writing it down.

"Sorry, what are we serving with that?" Seonghwa came back in, having heard Wooyoung's idea.

"Chicken roulade. Stuffed with perilla leaf and garlic chives. Sous vide and finish off in a pan to get some colour on it." You said.

"If we have the sous vide going, let's do barramundi on the grill. Sous vide cherry tomatoes and fennel in that Korean aged white soy sauce to serve alongside." Seonghwa raised his hand.

"I think we need starches. With the chicken, potato parsnip puree? And I think with the barramundi, like a rice pilaf."

"What do you suggest we flavour the rice with?" You asked Jongho.

"Mixed herbs, paprika, lemon zest and we make it slightly creamy with emulsification of cold butter to finish it off. Just slightly to accompany the meatier fish and tartness of the cherry tomatoes." Jongho replied.

"Main starch?" Wooyoung asked. You put the sharpie down, scratching your head as you walked into the walk in to check the ingredients that you had.

"Seafood pasta. Blend the roe of the scallops, make a light sauce. Serve it with seared scallop meat, grilled prawns, clams, squid. I want the prawn shells for a prawn oil to go over." You said.

"Yes, chef." The 3 replied.

"Are we doing bucatini?" Seonghwa clarified. You nodded your head slowly, too focused on the sauce instead.

"Let's mix some chogochujang (spicy sauce usually served with seafood and Korean raw fish) into the sauce to add brightness. I want the tartness from the vinegar."

"Sure." They all took their own notes for what they would be doing for the night.

"Okay, let's discuss appetisers before we get too hung up on the mains. Then desserts." You pulled up another piece of paper. Yunho came in to listen to your brainstorming session. But with what happened earlier, Seonghwa, Wooyoung and Jongho stopped talking, looking at him.

"What?" You looked up from the paper when they went silent. Turning around, you saw that Yunho was standing there. You hadn't even heard him come in.

"Guys, focus." You frowned.

"Right... So I was saying yukhoe (Korean raw beef) but with a chimichurri. We got a fattier cut of beef, it should cut nicely."

"Okay. Hwa, you're on that for tonight then." You hummed and wrote it down.

"I kind of want to do a soup. What soup can we do with what we have?" You asked. Jongho and Wooyoung walked into the walk in to check the inventory.

"White bean?" Jongho suggested.

"I would like to save the white bean for cassoulet stew tomorrow. What are our other options?" You said.

"We can do wild mushroom soup with doenjang." Wooyoung proposed. You all thought about it as a concept, mushrooms do go well with heavier, more fermented flavours. You nodded and added it to the list.

"You okay to handle that on your own?" You asked. Wooyoung gave you a thumbs up. Then you moved onto desserts. Yunho watched you quietly, he was always so mesmerised by you.

The way you commanded the attention in the room, the way the others looked at you with such respect and reverence.

"Alright. That settles it. Let's get the sous vides going and we'll break for the day." You said.

"Anything I can help with?" Yunho asked.

"Yes, actually. Help us fill those bins and stick the sous vide in while we begin the prep." You said. Yunho nodded, he knew how to do that, you've taught him before.

"(y/n) and I on the tomatoes and fennel. Hwa hyung and Jongho on the chicken? We'll help when we're done here." Wooyoung asked.

"Sure." Seonghwa and Jongho started on the chicken. When Yunho was done setting the sous vides up, he went to help them. Jongho gave him the mallet to pound the chicken until it was flat and even. Seonghwa prepared the filling of mainly perilla leave and garlic chives that would go in the middle.

"It reminds me of a roll cake.... but like, meat." Yunho chuckled as Jongho explained the dish to him.

"Well, that's essentially the idea." Seonghwa said. While you made the 'marinade' for the vegetables, Wooyoung quickly prepared and sliced the fennel.

"What's that?" Yunho asked.

"White soy sauce." Leaning over to grab a tasting spoon, you pour a little on and handed it to Yunho for him to taste it.

"It doesn't look and taste like soy sauce. It's sweeter? And not as salty as I expected. How do they make the colour so light?" He asked, tasting the bit of sauce.

"White soy has more wheat than soy beans and is fermented for a much shorter period of time. That means less sugars are broken down, that's why it has a sweeter taste." You explained.

"Can you use it as a dip? Like for fish." He thought out loud.

"Not really. It is used more in cooking to enhance flavours. So the cherry tomatoes we got are a little sour, that's why we're using the sweetness and lightness of the white soy to balance it without adding straight sugar." Wooyoung added.

"Doing the same for the fennel." You said. You held open the sous vide bags for Wooyoung to dump the ingredients in.

"How's the chicken coming along?" When you and Wooyoung prepared the vegetables, you went over to where Jongho and Seonghwa were.

"You can start trussing the meat while we finish up." Seonghwa said. You hummed and grabbed the butchers' twine.

"Ooh, what's going on here?" Yeosang came in.

"Watching them prep for dinner. And helping." Yunho said. Yeosang leaned down to watch you secure the rolled up chicken with twine after Wooyoung rolls it with filling.

"Looks like a lollipop." Yeosang laughed. That made you let out a small laugh, nodding in agreement.

"What is the green filling?" He asked.

"Perilla leaf, garlic chives, salt and white pepper." You replied. Yeosang nodded his head, impressed and interested in the dish. He took his phone out to take a picture of the rolled up chicken. When Hongjoong came in for his break, Yunho went back out to support the other boys.

"Okay, let's start a timer and head out." You instructed. The 4 of you went to get your things. You grabbed Yunho's scarf and container of leftovers, tucking them beside his bag.

"Bye. See you tonight." Hongjoong waved with a smile, Yeosang too. The 4 of you headed out for the rest of the day.

"Kitchen crew just went home." Yeosang said, stretching his arms over his head.

"This is bomb." Mingi said, stuffing his face with a slice of bacon quiche. San leaned over with his mouth open for Mingi to feed him but Mingi merely pulled his plate away.

"Get you own." Mingi growled.

"I just want a bite! And that's the last slice!" San whined. Mingi rolled his eyes, giving in and letting San have a bite.

"Mmm, it is good. The meaty bacon in the quiche with the crispy bacon on top." He said as he chewed. Yunho waved for San to help make the drinks for the orders that were coming in. Mingi continued to have his break behind Yunho.

"So, can you explain what's up with you and (y/n) now?" Mingi asked, taking a sip of his coffee.

"A little busy here." Yunho replied, keying in the order so San would get the ticket to prepare the drink. He stepped away from the cash register to help San.

"Thank you. Please come again." He smiled, handing the drinks to the customers.

"There's something going on between you and (y/n)?" San asked while scooping ice into the cups.

"Nothing. Mingi is just spouting nonsense. As usual. (y/n) and I are just... friends." Yunho rolled his eyes, ignoring the way his chest felt warm when he called you a 'friend'. Mingi scoffed at Yunho's words.

"You were at her house yesterday." Mingi pointed out.

"You're at my house all the time. Does that mean there's anything going on between us?" Yunho raised an eyebrow.

"Well, there can be. But you playing. I told you we could get married if the law allowed it." Mingi teased, making San laugh. Yunho sighed, facepalming at Mingi's words. People would seriously misunderstand if they had heard him. Yunho's mother thought Mingi was serious when he mentioned marriage prospects jokingly.

"Wait, is that why you left me and Yeosang to die?" San asked in disbelief and betrayal. Yunho ignored him so he turned to Mingi, who nodded in confirmation.

"Wah, Yunho ah. How could you?" San shook his head with much disapproval.

"She invited me for dinner. That's it. Nothing happened. We talked about food and cooking." Yunho said briefly.

"You just left after eating?" Mingi tilted his head.

"She fell asleep on the couch. It felt awkward for me to continue to stay so I left." Yunho revealed. Mingi and San burst out laughing, making Yunho shush them since customers were around.

"Were you so boring that she fell asleep?" San could barely get his question out between his laughs.

"She was tired from cooking. The dish she cooked me was a difficult dish and it took her a long time to cook it." Yunho frowned.

"Wow, she put in that much effort to make dinner for you? That's really nice, Yunho ah. You should do something to thank her." Mingi adviced. Yunho nodded, he knew he should repay you but he didn't know how.

"How? I didn't even know what kind of gift to bring to her house. I brought her my favorite cold brew coffee... She said she liked it but I don't know." Yunho rubbed the back of his neck.

"You'll think of something." San patted his shoulder with encouragement.

~

Series masterlist

[nourriture131253]

In Sweden, they like to throw everything they can get their hands on on a piece of pizza dough (a slight exaggeration). While you certainly can get a Margherita and other traditional pizzas, some of the other common toppings make people from other countries do a double take. Here are some examples from the menu: (note: kebab in Sweden is the equivalent of Schwarma meat):

“Love You” – tomato sauce, cheese, filet of pork, ham, mushrooms, bacon, shrimp, béarnaise sauce

“Kebabpizza” – Tomato sauce, cheese, schwarma meat, iceberg lettuce, onion, tomatoes, cucumber, pepperoncini, kebab sauce (a yogurt-based spicy sauce) the sauce is to die for!

“Castello” – Pineapple, mushrooms, onion, peppers, pepperoncini, salami, gorgonzola, camembert, feta cheese

“Mexico Special” – Tomato sauce, cheese, ground beef, bacon, garlic, egg, onion, jalapeno, taco spices

And now, on to the banana curry pizza. You might recoil in horror when you first see this recipe, but if you like curry and the mix of sweet and salt, give it a shot. It’s wildly popular in Sweden (you’ll find it under “Ordinary or Classic Pizzas” on the menus).

This pizza is traditionally made with smoked ham, and if you want to try it with that, buy it thinly sliced at the deli (the Black Forest ham they sell at Whole Foods is one that is very close in flavor to what they use in Sweden) and then cut it into small squares.

If you really do need that smoky flavor to make it taste just like it does in Sweden, and that smoked cheese is a great substitute for meat. Any smoked cheese will do.

Banana Curry Pizza

2 pizzas

Ingredients

2 individual-sized pizza crusts (make them yourself or buy them ready made)

Pizza sauce (we like Enrico’s organic pizza sauce)

2 ripe bananas

Curry powder

Smoked cheese, grated

Other cheese, grated (any kind you like, try to use a mozzarella / cheddar mix)

Instructions

Put your pizza dough on a baking sheet. Spread a thin layer of pizza sauce all over the dough.

Cut the bananas in thin slices and distribute evenly over the pizza. Sprinkle them with curry powder, as much as you like (at least 2 tbsp per pizza).

Cover with grated cheese, keep the proportions around 20% smoked cheese and 80% other. If you use too much smoked cheese, the flavor gets too overpowering.

Place the pizzas in the oven and bake according to the directions for the dough you are using.

VARIATIONS

Traditional Swedish: Add smoked ham and omit the smoked cheese.

Vegetarian: Omit the ham.

Vegan: Omit the ham and use a vegan cheese (I have yet to find one I like, so I can’t make any recommendations here, unfortunately). To get the smoky flavor, add a little bit of smoked olive oil to the pizza sauce.

[s0llyl0lly]

hm maybe i should start posting on tumblr when it isn’t almost 3am consistently. or if its about sydney. or my fibromyalgia.

what the fuck else would i post about i don’t even know

anyways i’m about to destroy a wheel of camembert and 8 pieces of thinly sliced honey leg ham and probably not post until 3am again

[bentoofholding]

How To Build a Perfect Charcuterie Board

Ingredients

Deselect All

4 to 5 ounces thinly sliced dry-cured pork, such as prosciutto, country ham, speck, Serrano ham, capicola, Iberico ham or coppa

4 to 5 ounces thinly sliced salami, such as sweet or hot soppressata, finocchiona or Genoa salami

4 ounces thinly sliced dry-cured beef or other meats, such as bresaola or mortadella

4 ounces meat or poultry spreads, such as rillettes, pâté or 'nduja

7 to 8 ounces soft cheese, such as Brie, Camembert, burrata, goat cheese, Gorgonzola dolce, fresh ricotta or triple-cream

7 to 8 ounces semi-soft cheese, such as drunken goat, fontina, muenster, Roquefort or Havarti

7 to 8 ounces firm cheese, such as Cheddar, Gouda, Gruyère, Stilton, Jarlsberg or manchego

7 to 8 ounces hard cheese, such as Parmigiano-Reggiano, Pecorino Romano, asiago or mimolette

1/2 cup local honey

Pinch crushed red pepper flakes

1/4 cup quince paste

1/2 cup fig jam

1 small bunch seedless green, red or other varietal grapes (about 1 pound), separated into smaller bundles

Pickled vegetables, such as radishes, okra, peppers or green beans, drained, for serving

1/2 cup cornichons, gherkins, kosher dill slices, bread and butter or your favorite pickles, drained

2 tablespoons whole-grain mustard

1 cup spiced or candied nuts

1/2 cup dried apricots or your favorite dried fruit

1 pint fresh figs or other ripe fruit, halved or sliced

1 baguette, half torn into pieces and half sliced and toasted for crostini

Two 5.3-ounce boxes seed and fruit crisps

2 packages crackers or breadsticks

Directions

Place each type of meat on a different section of a large serving board. To make the slices easy to grab and visually interesting, fold and shape them in a variety of ways. You can make rosettes by folding pieces of meat in half and then rolling each up like a cigar. Pinch the cured ham into little mounds or arrange in swirls. Salamis can be rolled or folded into quarters and stretched across a section of the board in little "rivers." Add the spreads to the board next, either mounded directly on the board or in small containers or on plates with a broad knife for spreading.

Divide the cheeses among the sections, pairing them with the meats and spreads to contrast flavors and textures. Experiment with combinations. Try a creamy burrata or Brie as a companion to salty-sweet prosciutto; match a firm or hard cheese like asiago with a soft, mild mortadella; place a mild buttery fontina with a spicy salami to mellow it out. To encourage noshing, break the hard cheese into large shards, cut a wedge or two from a full wheel and slice some of the bigger blocks into easy-to-grab pieces.

Pour the honey into a small glass jar or bowl, sprinkle in a pinch of crushed red pepper flakes and nestle it among the meats and cheeses with a little spoon for serving. Place the quince paste on a small plate or cutting board and the fig jam in a small bowl and place them among the meats. Arrange bundles of grapes near the saltier cheeses.

Put the pickled vegetables, cornichons and mustard in separate small bowls and add them to the board. Fill in some the empty spaces with piles of nuts and apricots. Plug other blank spots with the figs or other fresh fruit. Fill in any remaining spaces with the baguette pieces, crostini, crisps and crackers, then put any remaining in a separate dish or basket.

Serve the board at room temperature with an assortment of knives for cutting and spreading, small forks for spearing and spoons for drizzling and scooping. The board can sit at room temperature for up to 2 hours.

Copyright 2022 Television Food Network, G.P. All rights reserved.

[parislovepicnic]

Experience a Perfect Paris Picnic

Paris is a city full of romance, beauty, and timeless charm, and nothing encapsulates the essence of this magical city better than a classic Paris picnic. Whether you're looking to spend a relaxing afternoon in one of Paris's stunning parks or enjoy a romantic meal by the Seine, a picnic in Paris is an unforgettable experience that blends the allure of the city with the simplicity of great food. In this guide, we'll explore everything you need to know to plan the perfect Paris picnic, from the best locations to what to pack and how to make it an extraordinary memory.

Why a Paris Picnic is a Must-Do Experience

There’s something uniquely French about enjoying a leisurely picnic in Paris. It combines the city's love for gourmet food, beautiful surroundings, and an appreciation for slowing down to enjoy life’s simple pleasures. A Paris picnic is more than just a meal; it’s a quintessential part of the Parisian lifestyle. Whether you’re with friends, family, or a loved one, a picnic allows you to savor the flavors of France while soaking in the ambiance of one of the world’s most beautiful cities.

The Best Locations for a Paris Picnic

The city of Paris offers a multitude of picnic spots, each with its own unique atmosphere and charm. Whether you prefer a vibrant park setting or a more intimate riverside spot, Paris has something for everyone.

1. Champ de Mars

The Champ de Mars park, located at the base of the Eiffel Tower, is perhaps the most iconic picnic spot in Paris. With the tower as your backdrop, you can enjoy your Paris picnic while gazing at one of the most famous landmarks in the world. It’s an ideal spot for couples, families, and groups of friends who want to immerse themselves in the city's romantic energy.

2. Jardin des Tuileries

For those looking to picnic in a more formal setting, Jardin des Tuileries offers a blend of history and elegance. Situated between the Louvre and Place de la Concorde, this garden provides a serene environment with beautifully manicured lawns, statues, and fountains. It’s perfect for those who want a peaceful and refined Paris picnic experience.

3. Parc des Buttes-Chaumont

If you're after a more hidden gem, Parc des Buttes-Chaumont is an excellent choice. This hilly park, complete with waterfalls, caves, and a stunning lake, offers a more natural setting. It’s an ideal location for families or anyone seeking a quiet escape from the bustling city center.

4. Banks of the Seine

For a truly Parisian experience, you can have your Paris picnic along the banks of the Seine. Whether you choose a spot near Île de la Cité or further east by Île Saint-Louis, the riverside views offer an unmatched charm, especially during sunset. It’s perfect for couples seeking a romantic evening.

What to Pack for a Paris Picnic

No Paris picnic is complete without a selection of delicious, fresh French foods. Here are some must-have items to bring along:

1. Baguette

A freshly baked baguette is the cornerstone of any Paris picnic. Head to a local boulangerie to pick up this quintessential French bread. Crispy on the outside and soft on the inside, it’s perfect for pairing with cheeses and spreads.

2. Cheese

France is famous for its cheese, and a Paris picnic is a great opportunity to sample some of the best varieties. Consider packing a selection of soft and hard cheeses, such as brie, camembert, and comté.

3. Charcuterie

A Paris picnic wouldn’t be complete without charcuterie. Thinly sliced prosciutto, saucisson, and pâté are great choices that pair wonderfully with bread and cheese.

4. Fresh Fruits

Seasonal fruits like strawberries, grapes, and cherries are ideal for adding a refreshing touch to your Paris picnic. Not only do they provide a burst of color, but they’re also a light and healthy complement to the rich cheeses and meats.

5. Wine

A bottle of French wine can elevate your Paris picnic to new heights. Opt for a crisp white or a light red, such as a Sauvignon Blanc or Pinot Noir, depending on your preference.

6. Pastries

Finish off your picnic with some sweet French pastries. Croissants, pain au chocolat, or macarons make for a delightful dessert.

Tips for a Perfect Paris Picnic

Planning a Paris picnic can be simple and enjoyable if you keep a few important tips in mind:

1. Check the weather.

The weather can be unpredictable, so make sure to check the forecast before heading out. Pack an umbrella or blanket in case of sudden rain.

2. Arrive Early

Popular picnic spots like Champ de Mars can fill up quickly, especially during the weekend. Arrive early to secure a good spot with a view.

3. Pack a blanket.

A large, comfortable blanket is essential for lounging in the grass. Choose one that’s waterproof on one side to protect against damp ground.

4. Don’t forget the essentials.

Bring along essentials like cutlery, napkins, and reusable cups. Also, a small trash bag is helpful for cleaning up afterward to keep Paris as beautiful as you found it.

5. Enjoy the Moment

A Paris picnic is all about relaxation and enjoying the moment. Take your time, savor each bite, and soak in the stunning surroundings.

Elevate Your Paris Picnic Experience with Love Picnic Paris

If you’re looking to elevate your Paris picnic experience, Love Picnic Paris offers luxury picnic services that take the hassle out of planning. With gourmet baskets curated to your preferences, stunning setups in prime locations, and personalized touches, Love Picnic Paris ensures your picnic is nothing short of extraordinary.

Why Choose Love Picnic Paris?

Customizable Menus: Choose from a variety of gourmet options tailored to your tastes.

Stunning Locations: Enjoy your Paris picnic in some of the most beautiful spots in the city, from the Eiffel Tower to hidden gardens.

Hassle-Free Experience: All you have to do is show up and enjoy. Love Picnic Paris handles everything from setup to cleanup.

Whether you're celebrating a special occasion or simply want to indulge in a luxurious picnic, Love Picnic Paris creates a memorable experience you won’t forget.

Conclusion

A Paris picnic is an enchanting way to experience the city’s charm and indulge in its rich culinary delights. Whether you’re picnicking by the Eiffel Tower or along the Seine, this simple yet romantic experience will leave you with unforgettable memories. And if you want to make it extra special, Love Picnic Paris is here to curate the perfect Paris picnic for you.

Savor the flavors of France, bask in the beauty of Paris, and enjoy every moment of your Paris picnic adventure with Love Picnic Paris!

[smitheliana89]

Innovative Ideas for Serving Water Crackers

Water crackers, with their light, crisp texture, and neutral flavor, provide a versatile base for a myriad of culinary creations. Their simplicity allows the toppings to shine, making them an ideal choice for both everyday snacks and elegant appetizers. Here are some innovative ideas to elevate your water cracker experience:

1. Classic Cheese Pairings

Cheese and crackers are a timeless combination. Water crackers, with their subtle taste, allow the flavors of the cheese to be fully appreciated. Soft cheeses like brie or camembert can be paired with a dollop of fig jam or a drizzle of honey for a sweet and savory treat. Hard cheeses like aged cheddar or gouda can be complemented with a slice of apple or pear, adding a refreshing crunch.

2. Mediterranean Medley

Transport your taste buds to the Mediterranean by topping water crackers with a mix of hummus, olives, and roasted red peppers. Add a sprinkle of feta cheese and fresh herbs like parsley or oregano for an extra burst of flavor. This combination not only looks vibrant but also delivers a rich, satisfying snack.

3. Smoked Salmon Delight

For an elegant appetizer, top water crackers with a smear of cream cheese, a slice of smoked salmon, and a sprinkle of capers. Garnish with fresh dill and a squeeze of lemon juice to enhance the flavors. This sophisticated snack is perfect for entertaining guests or enjoying a luxurious treat.

4. Nut Butter and Fruit

Combine the creamy texture of nut butter with the juicy sweetness of fruit for a delightful contrast. Spread almond or peanut butter on a water cracker and top with thin slices of strawberries, bananas, or apples. For an added touch, sprinkle with a bit of cinnamon or chia seeds. This option is both nutritious and satisfying, making it great for a mid-afternoon snack.

5. Guacamole Bites

Bring some zest to your snacking with guacamole-topped water crackers. The creamy avocado paired with the crunch of the cracker creates a delightful texture. Add a slice of cherry tomato and a sprinkle of cilantro for freshness. For those who enjoy a bit of heat, a dash of hot sauce can elevate the flavor even more.

6. Prosciutto and Melon

Create a sophisticated and refreshing bite by pairing thin slices of prosciutto with cubes of cantaloupe or honeydew melon. Place them on a water cracker and drizzle with a bit of balsamic glaze. The sweet and salty combination is a classic, offering a balanced and delicious snack.

7. Herbed Ricotta and Veggies

Mix ricotta cheese with fresh herbs like basil, thyme, and chives. Spread this herbed ricotta on water crackers and top with thinly sliced radishes, cucumbers, or cherry tomatoes. This combination is light, fresh, and perfect for summer gatherings or a healthy snack option.

Water crackers’ versatility makes them an ideal canvas for a wide array of toppings. Whether you're in the mood for something savory, sweet, or a combination of both, water crackers can be dressed up to suit any occasion or palate. Their neutral taste and satisfying crunch make them a staple in any pantry, ready to be transformed into a delicious and innovative snack at a moment’s notice.

[mbvmusic]

Concord Grape Onion Jam This savory Concord grape refrigerator jam with onion and balsamic vinegar tastes wonderful on any kind of cheese, like goat cheese, blue cheese, Camembert, or Brie. 1 large red onion quartered and thinly sliced, 2 tablespoons balsamic vinegar, 1 quart stemmed Concord grapes, 1/2 cup light brown sugar

[askwhatsforlunch]

Camembert and Bacon Quiche

Whether you want to have a generous slice of this delightfully cosy and cheesy Camembert and Bacon Quiche for brunch, or eat it at dinner with dressed lettuce, is your call. However you want it, it is perfect for a slow Sunday! Have a good one!

Ingredients (serves 4 to 6):

375 grams/13 ounces chilled Rosemary Pastry

4 large eggs

¾ cup crème fraîche or sour cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

1 fluffy sprig fresh thyme

1/2 red onion

90 grams/3 ounces good Camembert cheese

4 rashers smoked streaky bacon

Preheat oven to 200°C/395°F.

Roll Rosemary Pastry out thinly onto a lightly floured surface. Fit into a buttered 20cm/8″ tart tin, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the  Rosemary Pastry and fill with dried beans or rice. Blind bake the Rosemary Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with crème fraîche. Whisk in milk, salt and black pepper. Remove thyme leaves from their sprig, and whisk them into the batter. Set aside.

Peel and thinly slice red onion. Scatter the slices onto the tart crust. Cut Camembert into chunks, and scatter them liberally on top. Arrange strips of smoked streaky bacon onto the crust. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Camembert and Bacon Quiche warm, with dressed lettuce.

[raven-at-the-writing-desk]

A huge cheese board came slamming down unceremoniously onto the food table, with a (far too) proud Mac trailing after it. “Happy birthday, Cay-kun! I didn’t know what to get you, so I got something that looked kinda pretty at least!”

“I wanted to get a big cheese wheel at first, but it was too heavy so I got something else. Well, I guess a cheese board is prettier than a wheel,” Mac laughed sheepishly.

“I hope you like it!” They beamed. “If not, I’ll pay for your snacks or something! I’m happy to be able to celebrate your birthday with you. Thanks for being such a welcoming friend, and make sure to check for white hairs now that you’re getting old!”

Cheese boards are pretty and I will fight anyone that thinks otherwise

“Geez, Mac-chan, I’m not that old yet. Even if I was, Cay-kun’ll always be young at heart~” His playful protest drew a little giggle from you.

Good company, and good food--both were key elements of a successful party.

The cheese board you had gifted him was a work of art. Upon a sleek and heft marble slab sat all manner of edibles. Of course, there were several wedges and small wheels of cheese--cheddar, gruyère, brie, goat, sheep, feta, camembert, parmesan, stilton. Hard ones and soft ones, crumbly ones and firmer ones, surrounded by accoutrements.

Here, ribbons of thinly sliced cured meats ran along the side of the board. And there, flowers with prosciutto petals lazily clung to a cheese rind speckled with blue flecks. Salami slices were buried under a bed of fruits and nuts.

Cashews, crackers, pecans littered the edges of the board. Olives, apples, grapes--round and juicy--adorned jars of mustards and jams. This was all garnished with sprigs of fresh rosemary.

Cater let out a low whistle. “You really went all-out for my birthday present, Mac-chan! I couldn’t have asked for a prettier--or tastier--present~ I don’t even know where to begin eating...”

With a toothpick, he pierced a cube of cheddar, and offered it to you.

“Here!! Help me polish it off, ‘kay?”

Cater stuck the small block of cheese between your lips, and, grinning mischievously, wagged a finger. “Careful not to talk with food in your mouth! That’s not very photogenic!~”

[margraves-old]

btw i thinly sliced some apples and onions and fried them with butter and added cinnamon and nutmeg and salt and pepper. and then i toasted some bread and put camembert on top and let it melt a little under the grill and then i put the apples and onions on top and ate it. just fyi.

[viranlly]

Viranlly hosts Thanksgiving Dinner.

in partnership with Wines of British Columbia.

IT’S CRUNCH TIME Y’ALL!

I don’t even where time went but here we are now, just over a week before Thanksgiving. The aroma of PSL is in the crisp fall air, the days are getting shorter, and the meals we preppin’ are getting cozier each day. The holidays are upon us and so is the (grape) harvest month.

To celebrate both festivities, I’ve teamed up with the Wines of British Columbia to come up with some fun thanksgiving recipes and of course delicious BC wine pairings to go with them. I’m skipping the turkey, because let’s be honest, I don’t trust myself with a bird that size, nor that I have the space and capacity both physically and mentally to handle a turkey. I want to make sure that this holiday cooking will be as stress-free and as boozy as possible, because we all deserve that kind of holidays.

Please note that these recipes serve 4-6 people.

First thing first, it’s not a dinner party at Viranlly’s without a damn-well-put-together CHARCUTERIE AND CHEESE BOARD. Here’s the fun part about this board: there’s no recipe. The trick is you want to make sure you have a balance in flavours, textures and colours (because ya know.. aesthetic). 

THE MEAT : variety of cured meats with different flavour profiles - hot genoa salami, prosciutto, iberico ham, chorizo, and capicollo are always a great start.

THE CHEESE : make sure you have at least hard and soft cheese, everything in between never hurts either - jammy brie or camembert is a crowd pleaser, manchego is delicious, especially when you can find the truffle-y ones. Can never go wrong with parmigianio-reggiano, or a nutty pecorino. Aged cheddar and smoked gouda if you want a little funk. The possibility is honestly, endless.

THE FRUITS AND VEGGIES : grapes and olives (olives are veggies, right? I prefer unpitted Castelvetrano) are staple on my board. Seasonal fruits and veggies always add amazing flavours to the board : pears and figs in the fall, peaches and berries in the summer.

THE EVERYTHING ELSE: honey, hummus, nuts, preserves, bread, crackers, pate, and everything your heart and stomach desire.

I always love to start the night off with a bottle or two of bubbly, something really crisp, citrusy and refreshing. The Howling Bluff Faux Paw has a ton of berry notes with a just a zest of spice, perfect to be enjoyed with everything on this board. Another great bubbly is the Haywire Pink Bub, which, we consumed throughout the summer. 

The next two dishes are heavily inspired by my friends’ thanksgiving last year, with a view adjustments to meet what I have readily in my, and most kitchens.

This RADICCHIO AND SQUASH SALAD is my definition of the perfect autumn salad: rich and nutty, a hint of bitterness and lots of crunch.

THE VEGGIES: 

1 medium-sized delicata squash, sliced up to half-an-inch-thick half moons (wow that’s wordy). Toss them in olive oil, salt and pepper before hitting the 450F preheated oven for 25-35 mins, or until  fork tender. Occasionally turn your sheet tray to make sure they’re cooked evenly, and flip the squash over halfway. 

Tear up and cut one head of radicchio into quarter, soak them in ice bath for a couple minutes before assembly. 

Thinly slice one medium-sized asian pear, toss in the juice of half a lemon and season with salt and pepper. 

THE DRESSING: 

Toss half a cup (minus a handful for later) of pecan, or walnut, or hazelnuts (really, any nuts you have around -- 2 tablespoon peanut butter work too), 1 small shallot, juice of half an orange and one lemon, 1 tablespoon dijon mustard, a splash of red wine vinegar and 2 tablespoon maple syrup (or honey) into a blender. Blend together and gradually add in a 1/4 cup of olive oil until a silky consistency is achieved. Season with salt and pepper.

THE ASSEMBLY: 

Spread leftover nuts in a small sheet tray, drizzle with olive oil, salt and one tbsp maple syrup.Put them in the still-hot oven just enough to get them slightly toasty. I tend to forget about them and burn the nuts to the ground, so leave this step until the last 5-10 mins before assembly. 

Combine squash, radicchio in a big bowl, coat with dressing. Transfer to serving plate. 

Sprinkle the toasted nuts, and the asian pear allover squash and radicchio.

Shave some parmesan or piave.

Drizzle with some more olive oil and lemon juice, and crack some more black pepper.

I thought this salad can use the brightness and the blossoming freshness of the Orofino orange wine: stunning colour, burst of tropical fruits and elegant floral notes. My mouth is watering as typed this.  

This SAUSAGE AND CORNBREAD STUFFING changed the stuffing game forever. Honestly, you’d never want to eat another crusty, white bread stuffing for any holidays ever again. It’s so very indulgent, buttery, and loaded with aromatics. Crispy up top, soft and moist -- yes, moist inside.

THE CORNBREAD:

I am obsessed with the cornbread from Boulevard Kitchen and Oyster Bar. And since this recipe relies quite heavily on the cornbread, trust me, you’d want to use the best cornbread you can find. In this case, I’ve found the winner. Cut up 1 1/2 lb cornbread to 3/4″ pieces and leave them in a 350F oven for 40 mins or so until they’re dry. Don’t worry we’ll the moisture back later. Transfer cornbread to a big mixing bowl.

THE STUFFING:

Cook and a lb or so of breakfast sausage in a skillet. Break them apart with a wooden spoon and let brown about 8 minutes. Transfer sausages to a plate.

In the same skillet, leaving the sausage brown bits, add 1/4 cup of butter and cook one diced onion and two stalks of cubed up celery until softened. Add three cloves of chopped garlic and one sliced japaleno, cook for another minute or so. Add 1/2 cup of dry white wine and another 1/4 cup of butter and let the liquid evaporate. Add thyme and chopped sage.

THE ASSEMBLY:

Combine cornbread and stuffing in the mixing bowl, add 2 eggs and 1 1/2 cups of chicken stock. Stir them occasionally until cornbread absorbs most of the liquid.

Lightly butter a cast iron pan, or baking dish and transfer mixture in.

Put the pan in the 350F oven for 40-ish minutes then turn up the heat to 425F for 15-20 mins until the outside is crisp and golden brown.

The VinAmité Chanson d’Amour is quite a delightful pairing for this dish. The chardonnay in the blend gives that soft minerality while keeping the palate fresh and peachy. Another great option is  the Unsworth Pinot Noir: plum-y, dark cherry, a swift hint of earthy herbs - brings out the thyme aroma in the dish.

The last recipe is a simple, choose-your-own-adventure kind of recipe to replace the boring old sweet potato casserole. It’s a BYOB: Build Your Own Baked sweet potato bar!

THE SWEET POTATO:

Cut 4 medium-sized sweet potatoes into half and coat them in olive oil, salt and pepper. Put them cut side down on a sheet tray and into a 425F oven for 30 minutes or until they’re fork tender.

THE TOPPINGS:

The toppings, again, can honestly be anything you’re in the mood for buuut these are my three favourites:

Spicy chorizo cooked in vermouth and butter. It’s as simple as it sounds. In a skillet, heat a tablespoon or so olive oil and bloom chili flakes in it. Slice two links of spanish chorizo and toss into the chili oil. Add vermouth and butter and cook until sauce thickens. 

Spicy soy garlic tempeh. Dice one slab of tempeh (I used tempea) into 1/2 cm cubes and season with salt and pepper. In a skillet, add one table spoon of oil and add 2 cloves of chopped garlic. Toss the tempe in, and add 1 tablespoon of soy sauce, and 1 tablespoon of kecap manis. If you like the heat, add 1-2 sliced up birdseye chili. Serve with cilantro and green onion.

Lobster salad. Cut 2 lobster claws into chunks, add the juice of half a lemon and season with salt and pepper. Add 2 tablespoon of kewpie mayo, one teaspoon of honey, and mix together. Add 2 stalks of thinly sliced celery and top it off with dill. Season with salt and pepper as needed.

THE SAUCE: 

As simple as sour cream (or plain greek yoghurt), lemon juice, olive oil, grated garlic cloves, seasoned with salt and pepper.

The salad dressing leftover works well too!

THE ASSEMBLY:

Go wild ;)

The wines for this particular dish can be as playful as you want them to be buuuut I decided to go with something a bit more crisp, fruity and floral like the Tantalus Vineyard Riesling especially if you go on the lobster route. Another great option is the Bartier Bros Merlot, which, is a slightly nutty, savoury with a touch more of cherry and dark fruits. 

Hosting a holiday dinner is a pretty big job and I admit, it can get really stressful but I hope these easy-ish recipes and the wine (I know the wines work) will help you guys through. A MASSIVE thank you to the team at Legends Haul for making my grocery shopping for this dinner SO. MUCH. EASIER. 

And just another PSA that the holiday is the PERFECT time to support you local wineries and enjoy the delicious wines BC has to offer. And BC has A LOT to offer. So, explore, sip and savour your way throughout this Harvest month. Find more information about BC Harvest Month here.

[tastesoftamriel]

Cheesemonger's salad

Alright, have I gone too far with my cheese obsession? Of course not, and I'm sure the cheese-lovers among you agree! While there is admittedly more cheese than salad, you're still getting your greens regardless! This is a great tasty meal for when you need something moreish but not too heavy, or just have a really big hankering for cheese.

You will need:

1/2 small round camembert

3 small bocconcini (about 20g), sliced

15g chèvre, sliced

15g crumbled blue cheese of your choice (Stilton is great)

10g parmesan, shaved thinly or grated

2 cups lettuce of your choice (I like a mix of romaine and iceberg)

1/2 small avocado, chopped into cubes

2 tbsp sundried tomatoes

4-6 baby vine tomatoes

5-8 fresh basil leaves

3 thin, long aubergine slices (less than a 1/4 of a regular sized aubergine)

Handful of roasted walnuts

1 egg, beaten

4 tbsp breadcrumbs

Olive oil, for baking

Pinch of freshly cracked black pepper

Method:

Preheat grill to 180C/356F. Grease a baking tray well with olive oil.

Cut the camembert into bite-sized wedges. Lightly dunk the wedges in egg, roll until covered in breadcrumbs, and place apart on the baking tray. Drizzle the tops with a bit of olive oil.

Next, lay out the chèvre slices, making sure they don't touch so they don't melt together. Lightly baste the vine tomatoes and the aubergine with olive oil and add them to the tray.

Pop the tray in the grill for 5-8 minutes, until the breadcrumbs on the camembert are crisp and the chèvre and aubergine are browned.

Toss together the lettuce, sundried tomato, avocado, walnuts, basil, and blue cheese. Arrange the bocconcini slices around the plate, with warm aubergine, camembert, chèvre, and vine tomatoes. Top the salad off with shaved or grated parmesan, and a sprinkle of fresh black pepper. Serve immediately.

[lookitcookit]

Easy, cheesy lunch snacks

The quickest ever lunch snack must be a cheese sandwich - or for me just cheese and a few crackers. But it’s improved with something crisp or green on the side.

So here are a few ideas: first at the top, a challa roll sliced into three, ready to be layered with sliced cucumber, thinly sliced Emmenthal cheese, and snippets of sweet Romano peppers. Just the right amount of crunch to go with the butter and cheese.

Below is burrata - a kind of superior mozzarella - served with heritage tomato slices and torn basil.  A spoonful of extra virgin olive oil is drizzled on the top. (The actual difference between burrata and mozzarella is this: fresh mozzarella is a semi-soft Italian cheese made from cow or buffalo milk. Burrata cheese is mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.)

Now for two cooked dishes. The first one is Cheesy French Toast. Perhaps you know that French toast is usually slices of good white bread or brioche, dipped in a mixture of egg and milk and fried.  My version is to do all that, but add several heaped spoonfuls of grated mature Cheddar.  The piece on the left has the added ‘oomph’ of some Marmite spread over the bread before it is dipped. The final touch is not to bother with frying, but to cook the pieces of French toast on a sheet of baking paper in a hot oven (200C/400F) for about fifteen minutes until it is brown and beginning to be crisp.

Finally sweet potato. This usually takes a long time to cook but, cut in half, if it’s large, each part takes about 2-3 minutes on full power in the microwave. The cooked potato is then opened up and mashed slightly.  I have made a topping of radishes and cucumber and a thick slice of very ripe camembert (or use brie if you prefer.) The little dot on the plate is some Greek yogurt or creme fraiche. 

[teawithmenyc]

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

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5 Types of Crackers, Explained!

There are so many types of crackers out there, it can be hard to know which one to choose! In this article, we’ll help you figure out which cracker is right for you. We’ll explain the difference between five popular types of crackers: graham crackers, saltines, matzo, Ritz, and Wheat Thins. We’ll also give you some tips on how to use them, so you can make the most of your cracker experience.

Graham Crackers

Graham crackers are the flat, rectangular pieces of sweet baking bread that are used to make s’mores. But you don’t have to use them just for camping or roasting marshmallows. Graham crackers are a great base for dessert bars, and they’re also delicious with peanut butter or, even better, Nutella. They’re also great for dipping in a variety of things. You can use them to make Easter-themed snacks like Peeps or Cadbury Creme Eggs dipped in chocolate. Graham crackers are also a classic choice for cheeseboard. You can serve up Camembert, cheddar, and Gouda with a side of grapes, olives, and figs, all on a plate of graham crackers.

Saltines

Saltines, also known as rough crackers, are the most basic type of cracker. They’re a little bit crispy and a little bit crumbly, but they don’t have too much flavor. They’re perfect for sopping up sauce, like chili, or soup, but that’s about it. Saltines are a great base for a cheese plate, too. You can serve up some funky cheeses like stinky Gouda or Camembert with grapes, almonds, figs, and pears. And, of course, you can also use saltines to mop up a mess. A broken cracker can be a great vessel for scooping up soup, or really anything else!

Matzo

Matzo is a Jewish cracker that’s made from unleavened flour. It’s also known as unleavened bread, because it’s eaten during Passover, a holiday that celebrates the Israelites’ exodus from slavery in Egypt. During Passover, people who follow the Jewish faith refrain from eating leavened bread, like regular bread or baked goods, because the Jews had no time to let the dough rise while fleeing from Egypt. So matzo is a great substitute. Like saltines, matzo is best for sopping up sauces and soups. It’s also great for topping off a sandwich. You can make a classic toasted cheese sandwich by putting sliced cheese between two pieces of matzo and then toasting it in a pan or under the broiler until the cheese has melted.

Ritz

Ritz Crackers are very thinly baked cookies that have been a part of the American snack landscape since the late 1920s. They’re also a common ingredient in S’mores, as they’re a great base for the chocolate and marshmallow. Ritz Crackers are best used as a side dish to cheese or other snacks. You can use them to make fancy cheese and cracker plates, and they’re also a great addition to your next cocktail night. You can serve Ritz Crackers with cheese and sliced cured meats, or even just jam and cream cheese for a quick and easy snack.

Wheat Thins

Wheat Thins are another type of cracker that can be used for just about anything. You can eat them as a snack, serve them with cheese, or even use them as a base for a dessert. Wheat Thins have a buttery flavor that makes them a great addition to fancy cheese boards and dessert platters. They’re also a great addition to a salad, with the crunch adding a new texture to your everyday salad. If you want to go beyond the basics, you can also use Wheat Thins to make an easy snack, like a cheese and cracker tray. You can serve Wheat Thins with a variety of cheeses, fruit, and nuts, or even dried figs and olives.

Tips for Using Crackers

If you want to add some variety to your snacking experience, you can try toasting your crackers. Toasting changes the flavor of crackers, giving them a more intense taste that can be great in sandwiches and as a side dish. You can also use different kinds of crackers in the same dish, like a cheese and cracker tray. This is a great way to mix up your snacks and experiment with new flavors. Crackers also happen to be conveniently stacked, so you can easily take some from the top and leave the ones at the bottom untouched. But, if you’re storing them for a long time, you should keep them in an airtight container. This will help them stay fresh longer, and you can also serve them on a tray like this, making them look fancy. Crackers make a great addition to any meal, whether it’s something fancy or something casual. And they’re easy to find, so they can fit into any diet. So, when you’re at a loss for what to eat, crackers are a great go-to.