Tuesday, September 22, 2009
TWD - Cottage Cheese Pufflets
I've enjoyed reading everyone's cottage cheese reminiscences today. Who knew that those little curds could spur such strong opinions. For me, cottage cheese is something I have always eaten. Growing up in a kosher Jewish home where meat and dairy were separate and served at different meals, using different sets of dishes and cutlery, it was a ubiquitous part of a dairy meal.
Summers, my grandfather would pick vegetables fresh from his garden - tomatoes, cucumber, carrots, green onions, radishes. My grandmother would wash them and slice them into a bowl of cottage cheese and top it off with a dollop of sour cream. Heaven in a bowl! In the winter, she would make cheese blintzes, a firm crepe filled with a dry cottage cheese and topped with - wait for it - a dollop of sour cream.
My favourite cottage cheese recipe is a simple one. Take a portion or two of cooked broad egg noodles. Fry them in butter until they are completely warm. Toss in a couple of heaping spoonfuls of cottage cheese. Gently mix the cheese into the noodles to slightly heat the cheese. Serve with either cinnamon or a dollop of sour cream. That's my comfort food.
Today's recipe is something I'd never seen before - cottage cheese incorporated into a pastry dough. It made a very tasty, flaky pastry. It would have been delicious as simple strips of pastry dusted with cinnamon and served with a little sour cream dipping sauce.
Instead, the pastry was rolled out (an adventure in stickiness), cut into squares (mostly) and filled with jam. They were a nice little turnover, but not in the same league as last week's Flaky Apple Turnovers.
For me, food memories are often the most happy. So for this chance to remember and share, I have to thank Jacque of Daisy Lane Cakes who chose this week's recipe. Please check out Jacque's blog for some awesome photos and a very funny story.