11.25.2009

Adam's Bachelor Thanksgiving, Part Three: Bruschetta and the Whole Spread

I had an interesting conversation with a friend of mine a while back (a brother from another mother).  He had just picked up a generous bucket of chicken wings (at 1:30 in the morning) and was explaining to me that, in his opinion, his "people's" obsession with chicken was not an unfounded stereotype at all, but God's honest truth and a scientific fact.


He then turned the tables on me, asking if I was Anglo-Saxon.  I responded that to my knowledge, I didn't have a single drop of Anglo-Saxon blood in my veins.  He then asked, "well, are you European?"  I confirmed that I was indeed of European descent.  He responded, "then I know what your favorite food is......... you guys LOVE CHEESE."  I replied with a fit of approving laughter, and then I almost hit a deer with StB's car.


The lesson to take away from this story: I do indeed LOVE CHEESE.  With that in mind, I have a recipe that will satisfy both your sweet tooth and your, uh... "cheese tooth" (FYI, if you actually have a tooth that in any way resembles cheese, you should consult a dental professional).


To make Gjetost-Raspberry Bruschetta with Dates Batonette, you'll need:


1/4 Cup Butter
1/2 Cup Cream
1/2 Cup Ski Queen Gjetost Cheese (found in the specialty cheese section of any decent grocery store)
2-3 Tablespoons Raspberry Preserves
4-6 Dates (by the way, this recipe is so good it will get you all the dates you could ever want)


Making the Cheese Spread



Decking out the Bruschetta



PS: I just tried my leftover cheese spread on some vanilla ice cream............ PROMISED LAND.


So, now my Thanksgiving Feast is complete!


Check it out:



And in the Spirit of Thanksgiving, Thank You!



We're looking for a little feedback on this "Remote Cooking" project.  Did you enjoy the peek into our Berkeley kitchen?  Elizabeth has created a survey, check it out over thatta way ----->


Also (as always) leave us a comment or shoot us an email if you have any questions (or requests!)



4 Have Spoken.:

Ann said...

These videos have been the happiest part of my afternoons this week! Adam is one talented man! And OMG -- such pretty food!

denise, the prime magpie said...

The videos are great! I'm always impressed with bloggers who take the jump into multimedia. I fear all methods that capture my image, both still and moving, mostly because I'm fairly sure they will catch my multiple chins or the usual dumb look on my face. The videos are done with ease and comfort with the camera, and I so envy that!

denise, the prime magpie said...

Oh, and by the way, while I can't speak for all the Asian people of the world, I know a lot of my peeps have a mad love of swine, or as what Homer Simpson would call, The Magical Animal. There's nary a part of a pig that is not incorporated in some sort of dish, from snout to wiggly tail. I think it all just comes down to the food people have grown up with over several generations, and what was easy to raise or grow in the places they called home. True comfort food.

Elizabeth said...

Ann... Thanks so much, my dear girl! Pretty much made my week also- love seeing that boy's face (and really miss having him in my kitchen).

Denise... So glad you enjoyed the videos! There's so much beauty in food- as it moves from raw and natural to a plated masterpiece. It demands imagery! Since Adam doesn't currently own a digital camera we had to work with what he had on hand: his laptop camera. We figured that he might as well go for the whole hog and shoot video tutorials! And, speaking of the "whole hog," you have found two lovers of all things porcine here at StB. Our motto: when in doubt, add bacon. I'm assuming that as a fellow Seattle foodie you've enjoyed the glory that is a Skillet burger with Bacon Jam. If you haven't, girl, we gotta meet for lunch!