|Amanda Hesser's Cheese Ball with Cumin, Mint and Pistachios|
Here it is Friday again and our group has now reached #22 on the list of Gourmet Live's 50 Women Game Changers. For the past few months we have been experimenting with dishes from each of the 50 influential women on "the list" so far. We are fast approaching the midway point and whether you agree or disagree with the authors chosen fifty and their order, it cannot be denied that it has been an enjoyable and creative outlet to cook from the masters. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman.
As a longtime staffer at the New York Times, Amanda has written more than 750 stories, created the columns Food Diary and Recipe Redux, and was the food editor at the Times Magazine, where she launched T Living. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection, Eat, Memory, based on a column she conceived for the Times Magazine. Her latest book is The Essential New York Times Cookbook. She is also the cofounder of food52.com. Such an impressive resume!!! Hesser lives in Brooklyn with her husband, Tad Friend, and their two children.
One of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below. If you would like to join in please contact Mary. This is an informal event where we post every Friday, but you have the flexibility to follow along when you can. We have reached #22 on the list of 50.
Let's see what we have been up to this week with Amanda Hesser....
Mary of One Perfect Bite - Butternut Squash Curry
Val of More Than Burnt Toast - Cheese Ball with Cumin, Pistachios and Mint
Joanne of Eats Well With Others -Curried Root Vegetable Stew with Dumplings
Susan of The Spice Garden - Pumpkin Soup with Leek and White Wine
Taryn of Have Kitchen, Will Feed
Heather of Girlichef - Cranberry Liqueur
Miranda of Mangoes and Chutney - Evelyn Sharpe's French Chocolate Cake
Jeanette at Jeanette's Healthy Living - Bombay Chile Cilantro Chicken
Katie - Making Michael Pollan Proud
Sue of View from The Great Island - Spicy Moroccan Orange Salad
Linda of There and Back Again - Teddie’s Apple Cake
Barbara of Moveable Feasts - Baking Sheet Mac and Cheese.
Nancy of Picadillo - Amanda's Chocolate Pudding
Mireya - My Healthy Eating Habits - Red Snapper Sautéed with Fennel Seeds, Tomato, and Vermouth
Veronica of My Catholic Kitchen - Chocolate Oatmeal Cookies
This recipe appears on page 85 of The Essential New York Times Cookbook. Be sure to use fresh spices, and don’t skimp on the lemon zest. I omitted the mint, afraid that it would overpower the flavour when it is not a favourite of mine, but I urge you to try it! I loved the celery added which is a new addition for me. This updated cheese ball will definitely show up for the holidays! Would you agree that it is pretty gorgeous with its pistachio crust?
**Amanda Hesser’s Cheese Ball with Cumin, Mint, and Pistachios**
- 8 oz. cream cheese, at room temp
- 4 oz. goat cheese, at room temp
- Grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ½ cup grated Pecorino Romano, preferably Fulvi
- 1 teaspoon toasted, ground coriander seeds
- 1 teaspoon toasted, ground cumin seeds
- ½ cup finely sliced celery heart with leaves
- 1/3 cup chopped mint
- ¼ teaspoon freshly ground black pepper
- Sea salt
- 1/3 cup salted pistachios, coarsely ground
- Very thin plain crackers, for serving
2. Lay a large piece of plastic wrap across the counter, and spoon cheese mixture onto it. Wrap tightly and chill for 2 hours or overnight.
3. Dice pistachios. Roll cheese ball in the nuts until covered.
4. Chill cheese ball for up to 2 days. Serve at room temperature.
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