Cooking Classics: Fresh Herb-Vegetable Cream Cheese

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The Technique

Fresh Herb-Vegetable Cream Cheese

A good vegetable cream cheese recipe offers a balance of fresh herbs & vegetables but texture plays a key role too. Use a food processor to chop the radishes & the carrots but the herbs & the scallion will look & taste their best by putting a chef knife & cutting board into action. Fresh Herb-Vegetable Cream Cheese is a lovely addition to a batch of homemade Buttermilk Bagels or it makes a delicious accompaniment to sandwiches. Learn how to make a highly flavored morsel that may be offered anytime of the day.

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makes about 1 1/2 cups

3 radishes, trimmed & quartered {about 1/2 cup}
1 small carrot, trimmed & sliced {about 1/3 cup}
1 {8-oz} package cream cheese, softened
1 scallion, minced
1 garlic clove, pressed
2 tsp freshly chopped herbs such as rosemary, oregano or parsley
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
Buttermilk Bagels

Pulse the radishes & the carrot in a food processor until finely chopped. Fold together the cream cheese, the scallion, the garlic, the herbs, the salt & the pepper a medium bowl; blend in the radishes & the carrots. Serve with Buttermilk Bagels. Cover & chill any used portion up to 5 days.

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{testing notes}

How To Select & Use Garlic In Recipe Applications

It’s always best to choose loose garlic bulbs from bins rather than purchasing them in preportioned packaging. Look for firm bulbs that are heavy in the hand. The skin encasing the cloves should be dry but unbroken. Do not store it in the refrigerator but rather in a cool, dark spot in your kitchen.

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The Technique

 Garlic should be prepared for use just before it is needed in recipes. Remove the number of cloves necessary for the specific dish. Use the back of a chef knife or the palm of your hand to smash each one on a wooden board. Once it breaks open, peel away the outer skin. The cloves may then be minced finely with a knife or placed in a garlic press & extracted. 

The Tune
“The Way You Look Tonight” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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