Creating Your Own Cheese Plate with Camembert and Compostelle

Make your own cheese plate for lunch, brunch or anywhere in between!

Quick picks for my cheese plate: nuts, dates, olives and camembert.

All you need is a nice plate, even a cutting board, a few snack-y nibbles and the cheese of your choice. Right now I'm loving camembert and a fun find, Compostelle*. In addition, I like a little salty (olives), a touch of sweet (dates, fruit) and a bit of crunch (nuts, crackers). Go!

Costco: my go-to place for cheese (includes camembert and compostelle)

I'm a huge fan of perusing the cheese aisle at my local Costco because you just never know what's wedged between the everyday items. In this case, a Basque raw sheep milk from Le Secret De Compostelle located on the top shelf and easy to miss. This amazing cheese has a smooth paste and creamy—almost sweet—flavor. So great I went back for more!

An incredible Costco find: raw sheep milk cheese.

Home Cheese: Camembert

I've been dabbling in cheesemaking for almost a decade with decent results such as the camembert pictured below. Patience is a much needed virtue with this hobby, but for those willing to wait, great cheese can be the reward. Note: for those not willing to wait, refer to the section on Costco cheese :)

My own homemade Camembert: 90% ripe (you can see the white section in the center) but still 100% delicious!

It's cool to see store-bought milk turn into curds and then small rounds of cheese ready to sprout fuzzy exteriors. This batch made 8 small rounds which, in 8 weeks will be ready to eat. And yes, it's hard to hold out that long!

Camembert curds draining a-whey :)

This cheese is starting to get in shape!

For those who want something easy and yet still awe inspiring, store bought olives are a good option.

Olives: dress to impress

And to add flair to store bought olives? Pull together olive oil, a few orange slices and any herbs you have on hand. Let the flavors meld then use the oil for dipping your bread. Always a crowd pleaser that seems complicated but it's not!

Olives and oranges in oil. Gorgeous and tasty too!

You don't need a party or excuse to indulge a little. You have my permission to get creative, find your favorites and enjoy!

*Cheese selection at Costco varies during the year!

Quick and Easy Curry

Spicy curry, shrimp, and rice.

This is a quick curry that’s both satisfying and versatile. When I have vegetables—cooked or raw—hanging out in the fridge, this is a dish that puts them to use and puts a good meal on our table.

While the list of ingredients can seem daunting...relax. The three key ingredients, curry paste, fish sauce and coconut milk are pretty easy to find. The rest you likely have on hand.

I know when one of my creations passes the test, it’s when my husband doesn’t leave a single grain or bite on his plate. This one is approved and now a fast favorite!

Lisa’s Quick Curry

Protein of your choosing: Prawns, beef, chicken, fish or tofu

½ onion diced

1 clove of garlic (optional, I like it garlicky)

1 ½ t olive oil

1 teaspoon red curry paste (Mae Ploy)*

1 T tomato paste

1 cup stock (chicken or veg)

1 T fish sauce (I love Red Boat)

1 small can coconut milk

½ cup cream (this too is optional but smooths out the sauce)

The veg (the base)

1 small Yukon potato (diced)

1 carrot, diced

Additions. Do mix it up! I add what I have on hand, including bits of leftovers)

Peas (½ cup or more)

Zucchini

Broccoli (handful of florets)

Red Pepper

Spinach

The final flourish

Lemon or lime to add tang

Cilantro, chopped

Green onion, chopped

A sprinkle of turmeric (for color)

Rice, rice noodles...oh yeah baby...

Some ingredients here are optional exception for fish sauce, stock, coconut milk, and curry paste.

I start with my protein and grill or cook it first. Last week we grilled petrale sole, this week it was spot prawns. Note: if you opt for tofu I’d suggest adding it near the end of cooking to retain the integrity of the texture.

Here we go…

Heat the pan, then add the olive oil, onions, and garlic. Soften the veg, add the red curry paste, tomato paste, and a little more oil. You’ll want to cook it to caramelize, a minute or so. Then add the garlic and cook another minute.

Add the stock, coconut milk and cream (if using). Add the diced potato, carrot, and turn heat to medium. Simmer the sauce a few minutes, and add the rest of your veg: broccoli, peas, squash, etc. Note: I start with the things that take longer to cook (carrots, potatoes, broccoli) and then work my way to the more delicate items.

About that potato: I add it to give the dish texture, and to soak up some of the liquid so your sauce has body. You could forgo the protein and add a second potato. Delish!

Simmer your sauce until the potato is cooked (a good indicator) and add a squeeze of lemon or lime. Taste the sauce to make sure it’s properly salted and the spice level is to your liking (you can always add more!)

Serve over rice and alongside your fish/chicken/tofu etc. Enjoy!

Cook’s note: Like many, I tend to “wing it” and rarely write things down. So if the proportions seem off, let me know.

A few faves: Red Boat, Mae Ploy, and Chaoko coconut.

Saltbox in San Carlos

The transformation from hardware store to shiny new neighborhood restaurant didn't happen overnight. But once the wrapper came off the food quickly created a stir at Salt Box in San Carlos. And the food - plus overall ambiance - is stellar.

Get started with green olives

While the space itself isn't cavernous, it's got an open, airy vibe that buzzes once the place - and bar - fills up. Saltbox is one of those places that doesn't appear to take reservations so be prepared to wait with a glass of wine in hand. We arrived on a Friday around 6pm and just barely nabbed a seat.

The menu? A good sampling of California style fare; pork chops, salad, burgers and the like. For me it was a toss-up between the pork chop and burger and the burger won. In the end, I feel like I won because I had the perfect meal - an expertly cooked burger with melty cheese and fries on the side.

Luscious burger and fries at Saltbox.

A word of caution: don't be tempted to skip dessert. We ordered the profiteroles which arrived with a small pot of salted caramel sauce for dipping which we were tempted to lick clean (but didn't of course.) If you are tempted, I wouldn't blame you and promise not to tell!

Johnston's Salt Box

1696 Laurel St, San Carlos, CA 94070

(650) 592-7258

Originally published 5/13/14