Alexis Cooks

08/26/2021

Toaster friendly.

I've been working on a loaf design that makes the sourdough easier to slice and toast. The boule is great for ripping off hunks of still-warm, fresh, crusty bread right out of the oven, which is my favorite way to eat it.

But it also makes the world's best toast, and it's really hard to slice it evenly from a big round , and then you have to cut the slices in half most of the time to fit them into the toaster.

Solution: I got a new oval cane proofing basket, also called a banneton, and now I have the perfect slicing loaf!

07/14/2021

Frozen Cantaloupe -Nectarine Daiquiris
(serves 2, generously):

2 very ripe nectarines, pitted, peeled, and cut into 3/4 inch chunks

3/4 cup of very ripe cantaloupe in 3/4 inch chunks

Two limes, juiced

1/4 cup simple syrup, or superfine sugar

5 oz silver Puerto Rican rum

Fresh basil and fruit for garnish

Place the chunked fruit in a Ziploc bag, flatten so fruit is a single layer and freeze on a flat surface until ready to use.

In a blender, combine rum, lime juice, simple syrup, frozen fruit and ice. Blend on the highest speed, stopping to stir occasionally to make sure all the fruit chunks are Incorporated.

Scoop into two glasses and garnish with fresh basil (make sure to push the stem right into the surface of the drink so it can infuse some flavor) and fresh fruit.

07/03/2021

Some recent fun!

01/11/2021

Fried Goat Cheese for 2!

Cut a 4 oz log of fresh goat cheese into 4 slices. Flatten slightly (easier between two pieces of parchment or wax paper). Pop into the freezer while you prep the next steps.

Combine 3/4 c. panko, a pinch or 2 of garlic powder, black pepper to taste, and a generous pinch of sea salt in a small bowl.

Beat an egg in a separate bowl.

Remove the cheese from the freezer. Reshape the round if needed to create a nice smooth circle. Dip the cheese in the egg, and then panko mixture and coat both sides. Refrigerate if not frying immediately.

In a small frying pan, add enough oil to reach halfway up the goat cheese. Heat the pan over medium-high heat.

Carefully place the cheese into the pan and cook until golden brown about a minute. Flip over with a spatula and fry the other side until golden brown.

Drain the fried cheese on a paper towel to remove any excess oil. Serve as an appetizer with warm bread and fig or other jam, or on top of your favorite dressed salad greens with sliced apple, pear or berries and toasted walnuts or pecans.

I make my own vinaigrette when I do this as a salad, but you can use prepared. Mine is super-easy, I a glass jar with a tight-fitting lid, add:

1/2 c. olive oil
4 T balsamic or fig balsamic vinegar
1 T dijon
1 t. honey
Add salt and fresh-ground pepper to taste. Shake well until blended. Taste and adjust if needed.

08/14/2020

Coronapocalypse Cooking: A Retrospective

11/14/2014

Day 2 of our Give-Away While Pam is Away continues!!!!

We are giving away 3 of our Famous Santa Claws towels......1 everyday Pam is away!!! To enter for a chance to win today.....Like our Page, Share this Post and please comment that you have shared....:). It's just that easy....good luck!!

08/19/2014

Happy Birthday Coco!

08/12/2014

Sister restaurant to Chef & the Farmer in Kinston. They keep racking up the accolades, and finally WE have a reservation!

A state-by-state look to our readers’ favorite burger joints. All suggestions came via Facebook. Click on the map above get started.

08/10/2014

Pig-picking and vinho verde tasting on the Albemarle Sound

08/01/2014

Photos of our lovely al fresco Sancerre dinner hosted by Bill and Rebecca Clark!