Cooking from Patricia Wells’s “At Home in Provence”
Roquefort Dip (page 39)
Just full- or low-fat cottage cheese whirled in the food processor with Roquefort, chives, and s&p. Flavor was good, but she says this is “half-spread, half-dip.” Mine was way too loose to spread and not even easy to dip. The flavor was fine. It was a Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude