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Beef Tenderloin with Blue Cheese and Walnuts

Beef Tenderloin with Blue Cheese and Walnuts

4 Beef Tenderloin Steaks, cut 1” thick

½ tsp. Garlic Salt

1/3 C. Sour Cream

3 T. crumbled Blue Cheese

3 T. chopped Walnuts, toasted

Trim fat from steaks. Sprinkle with garlic salt. Lightly coat unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once halfway through cooking. Allow 10 – 13 minutes for medium rare to medium. Transfer to dinner plates. Meanwhile in a small bowl, stir together sour cream and blue cheese. Spoon over steaks, and then sprinkle with walnuts. Serve with roasted acorn squash wedges.

Brie Smoked Salmon Stackers

Brie Smoked Salmon Stackers

1 (12 ounce) package smoked salmon

1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)

1 French baguette

1 tsp. olive oil

1 tsp. fresh coarse ground black pepper

1 T. Grey Poupon Dijon Mustard

Slice french baguette in half inch slices an arrange of a cookie sheet. Drizzle baguette with olive oil. Scoop one dab of brie softened at room temperature onto each piece of bread. Cut salmon into equal portions and place on top of brie. Cook for 375 degrees for 8-10 minutes. Brush the salmon lightly with the grey poupon mustard. Sprinkle with pepper to taste.

Orange Ricotta Fritters

Orange Ricotta Fritters

1 large egg

3 T. granulated sugar

1/2 tsp. finely grated fresh orange zest

1/2 tsp. fresh orange juice

1/2 C. whole-milk ricotta

1/3 C. all-purpose flour

1/8 tsp. salt

1 C. olive oil

Confectioners’ sugar for dusting

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.

Apple Cheddar Omelet

Apple Cheddar Omelet

4 eggs

2 T milk

1 T olive oil or butter

salt & pepper

1/2 C. grated cheddar cheese

2 T diced prosciutto

1 Granny Smith apple, julienned

Add butter or olive oil into a large cast iron pan and toss in the diced prosciutto, letting it get crispy. Meanwhile, whisk together the eggs, milk and salt and pepper in a small bowl. Slowly pour the egg mixture over the prosciutto and into the hot pan, tilting to spread the eggs evenly. Let eggs firm up a little, sloshing the mixture away from the sides and into the middle. Use your spatula to allow the remaining liquid to then flow into the undersides of the cooked eggs while still keeping the egg mixture even. Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add grated cheese and then top with the julienned apples. Fold the omelette in half with your spatula. Cut in half and serve on a plate. Use any reserved matchstick apples as garnish.

Cauliflower Cheese Soup

Cauliflower Cheese Soup

3 medium potatoes, peeled and diced

2 large cauliflowers, one chopped, one cut into neat and uniform little florets

3 carrots, peeled and chopped

3 cloves of garlic, peeled and chopped

1 large onion, chopped

1 1/2 tsp. salt

6 C. water

3 C. grated cheddar cheese

2 C. milk (whole milk tastes best, but you can substitute low-fat)

2 tsp. dill

1 tsp. caraway seeds (so good and really important, don’t leave these out!)

Black pepper, to taste.

Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes). While the veggies are cooking, steam the reserved cauliflower florets until tender. Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.

Cheater’s Cheesy Pasta Bake

Cheater’s Cheesy Pasta Bake

Cheater’s Cheesy Pasta Bake

 

2 (24-ounce) jars good marinara sauce

1 teaspoon Italian seasoning (optional)

1 pound tubular pasta, such as penne or ziti

8 ounces fresh mozzarella cheese, torn into bite-size pieces

1 (15- to 16-ounce) container whole-milk ricotta

½ cup (2 ounces) finely grated Parmesan cheese

Nonstick cooking spray or olive oil, for greasing

Kosher salt and freshly ground black pepper

 

Arrange a rack in the upper third of the oven and preheat the oven to 400°F. Pour the marinara into a 9 × 13-inch or 3-quart baking dish. Pour 1 cup water and the Italian seasoning (if using) into one of the jars, close the lid, and shake to get all the sauce in the jar. Pour that into the other jar, close the lid, shake, then pour the saucy water into the baking dish. Add the pasta and half the mozzarella and stir until combined. Spread into an even layer. Dollop the ricotta in spoonfuls on top, then sprinkle with the remaining mozzarella and the Parmesan. Coat a piece of aluminum foil with cooking spray or olive oil, then use it to cover the pan tightly, coated side down. Bake until the pasta is al dente and the sauce is bubbling, 30 to 35 minutes. Uncover and cook until the pasta is tender and the sauce is thickened, 10 to 15 minutes. Move the pan to the top rack, set the broiler to high, and broil until browned in spots, 2 to 3 minutes. Let cool for 10 to 15 minutes. Spoon the servings onto plates and season to taste with salt and pepper.

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

1 small onion, chopped coarse

3 garlic cloves, chopped

3 T. olive oil

2 red bell peppers, roasted (procedure follows)

2 T. chopped fresh basil leaves

Salt, pepper

6 (9 to 10-inch) flour tortillas

1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature

1/4 C. prepared basil pesto

1 small onion, sliced thin

2 T. unsalted butter, softened

Make sauce: In a skillet cook onion and garlic in 1 T. oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 T. oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.) Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 T. pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortilla.

SBD Turkey Parmesan

SBD Turkey Parmesan

2 C. low-sugar pasta sauce

1⁄2 C. pine nuts, coarsely chopped

1 oz. freshly grated Parmesan cheese (1⁄4 C.)

1⁄2 tsp. dried Italian seasoning

1 pound turkey cutlets, about 1⁄3 inch thick

2 tsp. extra-virgin olive oil

2 oz. shredded part-skim mozzarella cheese (1⁄2 C.)

Salt and freshly ground black pepper

 

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm. Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat. Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds. Spoon 1⁄2 C. of warm sauce on each plate and top each with a piece of turkey.

 

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Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Potato Wedges:

3 large baking potatoes, each cut into 8 wedges

2 T. vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

 

Cheddar Sauce:

2 T. canola oil

2 T. flour

1 1/4 C. 2% reduced fat milk

1 1/4 C. (5 oz.) shredded, sharp Cheddar cheese

2 T. finely chopped green onions (optional)

1 T. imitation bacon bits

1/4 tsp. cayenne pepper

 

Parent and Child: Wash hands. Parent: Preheat oven to 425 degrees F. Parent: Wash and cut potatoes into wedges. Child: In a re-sealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Parent: Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Parent and Child: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Parent: serve potato wedges with warm cheese sauce.

 

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Broccoli Cheese Soup

Broccoli Cheese Soup

1/2 medium chopped onion

1/4 C. melted butter

1/4 C. flour

2 C. half-and-half cream

2 C. chicken stock

1/2 lb fresh broccoli

1 C. carrot, julienned

6 ounces grated sharp cheddar cheese

salt and pepper

Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Add cheese and stir till cheese has melted.  Remove from heat & serve.

Brie Cherry Pastry Cups

Brie Cherry Pastry Cups

1 sheet frozen puff pastry, thawed

1/2 C. cherry preserves

4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes

1/4 C. chopped pecans or walnuts

2 T. minced chives

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin C.. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 tsp.ful of preserves into each C.. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Prosciutto-Wrapped Endive Stuffed with Blue Cheese and Pear

Prosciutto-Wrapped Endive Stuffed with Blue Cheese and Pear

1 bunch endive, cleaned, leaves separated and dried

2 ounces crumbled blue cheese

1 medium ripe pear, peeled and sliced into thin, small slices

12 small slices prosciutto

Choose bite-sized leaves to use for your appetizer. Place a slice of ripe pear into each leaf, and top with a few crumbles of blue cheese. Wrap gently with a piece of prosciutto. Serve immediately.

Roasted Prosciutto-Wrapped Pear with Blue Cheese Cream

Roasted Prosciutto-Wrapped Pear with Blue Cheese Cream

6 slices proscuitto, very thin and trimmed of excess fat

1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges

1/2 C. (3 ounces) blue cheese, crumbled (about 1/2 C.)

2 T. light cream

1/2 tsp. thyme, finely chopped

Freshly ground black pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened. Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

Cheesy Olive Cracker Bread

Cheesy Olive Cracker Bread

12” Cracker Bread

½ C. Shredded Italian Cheese Blend

1/3 C. pitted Kalamata Olives, halved

1 T. chopped Basil Leaves

Heat oven to 275. Place cracker bread on large cookie sheet and sprinkle with cheese and olives. Bake 4-6 minutes, or until cheese is melted. Top with basil. Break bread into small pieces or cut into 3” squares; serve warm.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

1/2 C. blanched whole almonds

2 T. almond oil or extra-virgin olive oil

4 ounces fresh goat cheese, room temperature

4 ounces fresh ricotta cheese

Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries

3 T. wildflower or orange-blossom honey

Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper. Serve immediately sprinkled w/ walnuts.

Wild Mushroom, Blue Cheese and Onion Flatbread

Wild Mushroom, Blue Cheese and Onion Flatbread

1 T. unsalted butter

4 T. extra virgin olive oil, divided

1 lb. assorted fresh mushrooms

Sea salt & freshly ground black pepper to taste

3 Spanish onions, sliced thin

1 tsp. sugar

1 recipe flatbread (recipe follows)

extra virgin olive oil

½ C. fresh mozzarella

1 C. crumbled Blue Cheese

 

Heat the butter and 1 T. of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized. Heat 2 T. of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down. Season with salt and pepper to taste. Preheat the grill. Flatten the dough, brush with olive oil, and place the dough on the grill. Grill the flatbread dough on one side until golden brown, then turn over. Spread with mozzarella, onions, mushrooms and blue cheese. Serve hot.

 

 

Flatbread

 

1 package dry active yeast

1 1/4 C. warm water

2 ¾ C. unbleached all-purpose flour, plus more flour for rolling the dough out

1/4 C. whole wheat flour

2 tsp. Sea salt

2 tsp. crushed fennel

extra virgin olive oil, for brushing the bread

 

Combine the yeast and water in a mixing bowl and let it rest until it becomes bubbly. This should take about 15 minutes. Using the paddle attachment of your electric mixer, combine the flours into the yeast mixture. Add the salt and fennel. Place the dough hook onto the mixer and knead for 5 to 7 minutes. Remove the dough. Place it in a lightly oiled bowl, turning the dough to coat it with oil on all sides. Cover the dough with plastic and allow it to rise until doubled in size, which should take about one hour. Punch the dough down. Cover. Allow it to rise another time until doubled, which should take about 45 minutes. Turn the dough out onto a work surface. Divide it into as many pieces as you need for whatever you’re cooking. Brush lightly with olive oil. Cook on top of a hot charcoal grill or a stove top grill.

 

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Fried Halloumi Cheese with Lime and Caper Vinaigrette

Fried Halloumi Cheese with Lime and Caper Vinaigrette

picGhxcXV12 oz Halloumi Cheese

2 T. flour, seasoned with salt and pepper

2 T. olive oil

For the dressing

 

Juice and zest of 1 lime

1 T. white wine vinegar

1 1/2 T. capers, drained

1 clove garlic, finely chopped

1 tsp grain mustard

1 T. chopped fresh cilantro leaves

2 T. extra-virgin olive oil

Salt and freshly-ground black pepper

 

First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you’re ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over. They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.

 

 

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Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

½ cup Greek olives, pitted and chopped

½ cup jarred red roasted peppers packed in olive oil, chopped

2 tablespoons red wine vinegar

4 ounces buffalo mozzarella, thinly sliced

3 large whole-wheat pitas

 

Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 3 servings

Calories: 232

Fat: 4g

Fiber:

 

 

Asparagus-Fontina Gratin

Asparagus-Fontina Gratin

asp fontina1 bunch asparagus (1-2 lb.)

1/2 C. bread crumbs

1 T. olive oil

1/2 C. coarsely grated Fontina

1/4 tsp. fresh ground black pepper

1/2 C. heavy cream

1/4 C. low-sodium broth (chicken or vegetable)

 

Preheat the oven to 350F and put the rack in the middle position. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.

 

 

 

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Hershey’s Best Loved Chocolate Cheesecake

Hershey’s Best Loved Chocolate Cheesecake

4.1.2Quick Chocolate Crumb Crust (recipe follows)

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.  Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

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Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.

 

 

Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Green Salad with Radishes and Manchego

Green Salad with Radishes and Manchego

10 C. mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf , (about 10 oz. total)

4 radishes, ends trimmed

2 oz. shaved manchego cheese

2 T. minced shallots

2 T. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/4 tsp. freshly ground black pepper

1/4 C. plus 2 T. extra-virgin olive oil

 

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.

 

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Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

7 tbsp. butter

1⁄4 C. flour

2 C. hot milk

Salt and freshly ground white pepper

2 oz. 1⁄4″-thick sliced prosciutto, diced

3⁄4 lb. fresh spinach or egg tagliolini or linguine

1⁄2 C. freshly grated parmigiano-reggiano

 

Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside. Preheat broiler and set rack about 4″ from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 C. of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 C. parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.

 

 

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Cheese Straw Twists

Cheese Straw Twists

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin. Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

 

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Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water

Preheat oven to 375˚F. Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.

Cheddar Apple Melt

Cheddar Apple Melt

1 each whole-wheat English muffin , toasted

2 tsp. jam or chutney

4 each thin apple slices

2 slices reduced-fat Cheddar cheese

 

Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out. Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water. Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Cheddar Beer Soup

Cheddar Beer Soup

5 tsp. butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 C. flour

3 C. milk

One 12-oz. bottle amber beer

1 1/2 tsp. Dijon mustard

10 oz. sharp cheddar cheese, grated (about 3 1/2 C.)

Croutons, for garnish

 

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

 

 

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Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

3f7848b57898152a691cb8e6fedf8a552 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

Mashed Potatoes with Gouda and Bacon

Mashed Potatoes with Gouda and Bacon

potato8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

 

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese. Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Ham and Cheese Rolls

Ham and Cheese Rolls

2 tomato slices

2/3 T. mayonnaise

2 oz. deli ham

2 oz. Swiss cheese

 

Chop tomato finely and mix with mayonnaise. Place a slice of ham on top of cheese slice and spread with tomato-mayonnaise mixture. Roll up ham and cheese together and serve.

 

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The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

 

½ gallon whole milk

2 slices milk bread or sourdough, sliced Sunday-thick

2 eggs

½ C. white vinegar

Diamond Crystal kosher salt

Freshly cracked black pepper

Extra virgin olive oil

 

Fill a stockpot with the milk and set it over a medium-low heat. Stir frequently as it heats, scraping at the bottom of the pan. Watch carefully and lower the temperature to avoid that annoying thing where milk foams up and runs over the top and sides of the pan, forever making your burner smell strange. Meanwhile, toast the bread slices until golden. Hold a large slotted spoon over the sink. Crack each egg into the spoon and let the tsp. or so of old watery, runny whites drip away from the firmer, intact whites. Discard the watery runny bits that dripped away. Transfer the eggs to the bowl and cover in the vinegar. Let sit for 5 to 10 minutes, until the translucent part of the egg whites has become opaque and ghostly. When the milk reaches a simmer (about 18 5 °F if you’re into temps), get ready to poach. You want the milk to be steaming with little bubbles gathering around the sides. If you’re a beginner, I recommend poaching one egg at a time, so you can use the whirlpool method to eliminate wisps. Create a gentle vortex of water in the pot by dipping in the slotted spoon and confidently swirling it in the shape of a black hole once, twice, three times (you don’t want to go overboard, because too much movement will actually draw your whites into a wispy tail), then transfer an egg into the center of the vortex with the slotted spoon. If you’re a pro, disregard and simply transfer each egg very gently into one side of the hot milk. (Reserve the soaking vinegar.)  Let poach for about 3 minutes, until the whites are consistently set and the egg has bobbed to the surface; since the milk isn’t transparent, you’ll have to gently airlift it using the perforated spoon and give it a poke with your pointer finger. It should feel consistently set but still fully gelatinous in the center. Sprinkle the poached eggs with salt and black pepper and set aside for a sec. Meanwhile, cut the heat on the milk and add a few T. of the reserved soaking vinegar. Let sit for about 1 minute, untouched—curds should form, separating the contents into a cottage cheese-like mixture and a cloudy solution. (If they don’t, add more vinegar and repeat.) Let sit for a few minutes, then pour this mixture through a fine-mesh sieve lined with a clean kitchen towel set over the sink. Use a spatula to press the curds to release excess liquid. Spread each piece of toast with warm ricotta, top with a poached egg, drizzle with olive oil, season with more salt and pepper, and serve.

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese. Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

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Cheese-Stuffed Beef Rolls

Cheese-Stuffed Beef Rolls

1 jar (15 oz.) spaghetti sauce (no sugar added)

1 egg, slightly beaten

1/4 tsp. dried oregano, crumbled

1/4 tsp. garlic powder

1 container (15 oz.) ricotta cheese

1/4 C. grated parmesan cheese

1 C. shredded mozzarella

6 thin slices of lean deli roast beef (about 1/2 pound)

2 medium zucchini, sliced (about 3 C.)

 

Preheat oven to 375. Spread 1/2 C. spaghetti sauce in bottom of 8×12-inch baking dish. In a large bowl, thoroughly combine egg, seasonings, ricotta cheese, parmesan cheese, and 1/2 C. mozzarella cheese. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake, covered, at 375 for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese. Bake, uncovered, 3 minutes or until cheese is golden brown.

 

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Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese

 

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

 

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

 

 

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Tomato Steak with Baked Goat Cheese and Herb Salad

Tomato Steak with Baked Goat Cheese and Herb Salad

tomatosteak1/4 C. fine dried bread crumbs

Gray salt

Freshly ground black pepper

1 large egg

4 rounds fresh goat cheese, about 2 oz. each

4 thick, ripe beefsteak tomato slices

2 T. extra-virgin olive oil, plus more for the salad

2 C. lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress

Red wine vinegar

 

In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 T. olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael’s Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

 

 

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