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Prosciutto, Pesto & Fresh Mozzarella Panini

Prosciutto, Pesto & Fresh Mozzarella Panini

Prosciutto, Pesto & Fresh Mozzarella Panini

8 slices Italian bread

4 ounces prepared basil pesto

1/4 lb. thinly sliced prosciutto

8-12 slices fresh mozzarella

Olive oil, for brushing

 

Preheat the panini grill to medium-high heat. For each sandwich: Spread about an ounce of pesto onto one slice of bread. Top with 1/4 of the prosciutto and 1/4 of the mozzarella. Close the sandwich with a second slice of bread. Brush a little olive oil over the top slice of bread. Grill for 5 to 7 minutes, until the cheese is melted and the bread is toasted. Serve immediately.

Grilled Nopales with Cheese

Grilled Nopales with Cheese

Grilled Nopales with Cheese

1 Pound Fresh Nopales (small to medium size preferred)

6 ounces Queso Fresco

 

For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat. For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat

Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

Halloumi and Fig Salad with Balsamic

1 cup walnut pieces

8 fresh figs, stemmed and halved lengthwise

6 teaspoons aged balsamic vinegar, divided

2 tablespoons olive oil, divided

4 (1/4-inch-thick) slabs halloumi cheese (4 ounces)

4 cups baby arugula

1 fennel bulb, thinly sliced (2 cups)

1/4 teaspoon salt

Freshly ground black pepper

 

Toast the walnuts in a dry, large, nonstick skillet over medium-high heat until fragrant and golden, 3 minutes. Transfer the nuts to a plate. Brush the figs on both sides with 2 teaspoons of the balsamic vinegar. Heat 1 tablespoon of the oil in the same skillet over medium-high heat. Place the cheese in the skillet and cook until it is warmed through and a nice brown crust has formed on both sides, about 2 minutes per side. Transfer the cheese to a cutting board. Place the figs, cut side down, in the same skillet and cook until caramelized and beginning to soften, 2 minutes, then flip and cook for 1 minute more. Cut the halloumi slabs each into two triangular pieces, so you have eight pieces total. Toss the arugula and fennel in a medium-size bowl with the remaining tablespoon of oil and the salt. To serve, divide the greens among four salad plates. Top each with four pieces of fig, two cheese triangles, and 1/4 cup of walnuts. Drizzle each plate with 1 teaspoon of the remaining balsamic vinegar each and pepper to taste.

Cheesemaking Queso Blanco / Paneer / Farmer’s Chees

Cheesemaking Queso Blanco / Paneer / Farmer’s Chees

Cheesemaking Queso Blanco / Paneer / Farmer’s Cheese

Queso Blanco is meant to be used right away in its crumbly form, or it can be pressed with weights to form a cheese that can be fried.  Acid used will impart a little flavor, try different ones, such as champagne or red wine vinegar. Note that ultra-pasteurized milk will not work, it has been heated to 280, and has no cultures.  This will work with goat, sheep or cows’ milk.  Again, will have a slightly different flavor.

1 gallon milk

¼ C. vinegar lemon juice or lime juice

Salt to taste

Heat the milk slowly in a large pot to 185-190 degrees F. Turn off the heat and stir in your acid – vinegar, lemon juice or lime juice – a spoonful at a time, stirring, until curds form and separate from the yellowish whey. If it does not separate int curds and watery whey within a minute, or the whey looks milky, heat a bit more. Let it sit for 10-20 minutes. Set a colander lined with cheesecloth over a bowl and strain the curds from the whey. Discard the whey or keep it for other uses. Add salt at this stage, if desired, and stir. Stir the curds up a bit and let it drain for 10-20 minutes. For firmer cheese, wrap up the ends of the cheesecloth and continue to drain an hour or so. Hang over the sink faucet, or on chopsticks or spatula that spans the top of a tall pot.  After 4 hours, unwrap cheese and chill in refrigerator. For dense cheese, place a weight over the top of the wrapped cheese (or cheese that has been placed in a cheese mold) that will press it for several hours, until it is packed.  After chilling you can slice or cube the cheese, use in cooking, fry or serve fresh.

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

1 T. unsalted butter, plus more for the soufflé dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

½ baguette, cut into ¼-inch slices (You should have around 25 slices.)

4 T. extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 C. pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 T. extra virgin olive oil

½ tsp. crushed red pepper flakes

Pinch of salt

 

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 T. of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper. Heat 2 T. olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits

6 cup savory chicken bone broth (or chicken stock)

1/2 stick unsalted Kerrygold Butter

1/3 cup heavy cream

1 cup shredded Kerrygold Reserve Cheddar

1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)

sea salt, to taste

freshly cracked black peppercorns, to taste

2 tablespoons chopped cilantro per plate

Caramelized Onions:

 

1 large Sweet Vidalia Onion

1 tablespoon extra virgin olive oil

2 tablespoons high-quality unsalted butter

sea salt, to taste

freshly ground black peppercorns, to taste

 

In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.

 

Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.

 

Cooking the lamb sausage:

 

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.

 

Cheesy Grits Directions:

 

Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.

 

Prepare caramelized onions and lamb sausage ahead of time.  Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits.  Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

1 small eggplant, cut into round slices, about 1/2-inch thick

kosher salt or coarse sea salt, to taste

ground black pepper, to taste

2 medium-size tomatoes

4 oz. fresh mozzarella

1/4 C. extra virgin olive oil, plus more for drizzling

1 large bunch basil, washed and dried, stems removed

 

Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

10x Prosciutto Slices (remove as much visible fat as possible)

Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)

Ground Pepper (to taste)

Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

 

1 T. Room Temperature Butter

2 slices Sturdy Sandwich Bread

3 oz. good melting Cheese, such as cheddar, american, taleggio

 

Preheat the waffle iron on low. Butter one side of each slice of bread. Place a slice of bread, buttered side down, on the waffle iron, as far away from the hinge as possible. (This will allow the lid to press down on the sandwich more evenly.) Distribute the cheese evenly on the bread Top with the second slice of bread, buttered side up. Close the lid of the waffle iron and cook until the cheese is melted and the bread is golden brown. 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. Remove the sandwich from the waffle iron. Slice into halves or quarters and serve.

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

1 piece (6 inches long) baguette

2 slices cheddar cheese

2 large eggs

1 tsp. butter

Coarse salt and freshly ground pepper

2 large tomato slices

1/4 C. fresh basil leaves

 

Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper. Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half and press down slightly. Wrap tightly in parchment.

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Italian tuna in olive oil, lightly drained

1 small shallot, finely chopped

1 large sprig rosemary, leaves stripped and finely chopped

Black pepper

4 slices provolone cheese, deli sliced

16 rounds sliced sesame baguette

2 T. butter

 

Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread

 

½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved

 

In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.

Ploughman’s Sandwich

Ploughman’s Sandwich

Ploughman’s Sandwich

rosemary raisin bread

Olive oil

1 red onion, cut into thick slices through the root

6 T. balsamic vinegar

Salt and pepper

8 thick slices Raisin and Rosemary bread

A couple of knobs butter

1 curly leaf lettuce

8oz. Strong Cheddar Cheese, thickly sliced

 

To make the onion marmalade, heat a little oil in a pan, throw in the onion and leave on a low heat to cook down slowly, adding a little water if needed. When soft add the balsamic vinegar and continue to cook for a few minutes. Season the marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make up each sandwich with lettuce leaves, onion marmalade, a couple of slices of Cheddar and seasoning.

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

1 baguette
2 cloves of garlic, peeled
3 T. of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

¼ cup chopped scallions, both white and green parts, for garnish

 

Bring a large pot of water to a rolling boil. Add the salt and the pasta and cook for 10 to 12 minutes, or until al dente. Drain and set aside. Put the milk, onion, cloves, and nutmeg in a large saucepan and set over medium-low heat. Bring to a simmer, then remove from the stove and set aside for 15 minutes to allow the ingredients to steep. Strain out and discard the onion and cloves and pour the milk into a blender. Cut or tear the bread into pieces and add to the milk. Puree the bread and milk into a creamy slurry. Put the cooked pasta in a large pot, add the milk-bread slurry, and set over medium-low heat. Slowly whisk in the Brie, one piece at a time. Serve garnished with the chopped scallions.

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

1block guava paste

1block  queijo minas or queijo mineiro (queso fresco or canastra may be substituted)

 

Slice guava paste and cheese in thin, even slices. Layer 2-4 per toothpick, alternating colors. Serve chilled or room temperature.

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

 

1 sheet (about 9 ounces) frozen puff pastry, thawed

2 tablespoons Dijon mustard

Fresh Thyme

4 ounces very thinly sliced good-quality baked ham, such as Black Forest

1 cup (2 ounce) freshly and finely grated Parmesan cheese

 

Roll pastry into 12-inch square then brush with mustard. Mince 2 teaspoons thyme and sprinkle over top. Lay ham evenly over top to edge of pastry and sprinkle with Parmesan. Roll up both sides of dough until they meet in the middle. Wrap log of dough in plastic wrap and refrigerate until firm, about 1 hour. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Trim ends of log, then slice into 1/3-inch-thick pieces with sharp knife. Lay on prepared sheet, spaced about 1 inch apart. Bake until golden brown and crisp, about 25 minutes, rotating sheet halfway through baking. Transfer palmiers to wire rack and let cool completely before serving.

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Cheddar Cheese Coins

Cheddar Cheese Coins

Cheddar Cheese Coins

8 ounces extra-sharp cheddar cheese, shredded (2 C.)

1 1/2 C. (7 1/2 ounces) all-purpose flour

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. paprika

8 T. unsalted butter, cut into 8 pieces and chilled

3 T. water

 

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen for up to 1 month; thaw completely before slicing and baking.) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch-thick coins, giving dough quarter turn after each slice to keep log round. Place coins on prepared sheets, spaced 1/2 inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. (Coins can be stored at room temperature for up to 3 days.)

Baked Brie Strata

Baked Brie Strata

Baked Brie Strata

2 small Zucchini, cut crosswise into ¼” thick slices, about 2 C.

Salt & Pepper

Olive Oil Pam

6 slices Whole Wheat Bread, dried, and torn into bite sized pieces

4.4oz. pkg. Brie, cut into ½” cubes

1 C. halved Cherry Tomatoes

4 Eggs

2/3 C. evaporated Fat-Free Milk

1/3 C. Scallions, sliced

3 T. chopped fresh Dill

Salt and Pepper

 

In covered medium saucepan, cook zucchini in a small amount of boiling water for 2-3 minutes, or until just tender. Drain and transfer to medium bowl. Season with salt and pepper and set aside. Meanwhile, coat a 2 quart rectangular baking dish with nonstick cooking spray. Arrange 4 C. of the bread in the baking dish. Arrange zucchini and tomatoes on top. Cover with remaining 2 C. of bread pieces. In medium bowl, whisk together eggs, milk, green onions, dill, salt and pepper. Pour evenly over bread mixture in baking dish. Lightly press down layers with the back of a spoon. Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours. Preheat oven to 325. Remove plastic wrap and cover baking dish with foil. Bake for 30 minutes. Uncover and then back an additional 25-30 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving.

 

Yield: 6 servings

Calories: 216

Fat: 10g

Fiber: 3g

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

1 C. flour

3/4C. cornmeal

3 T. sugar

1 1/2tsp. baking powder

3/4tsp. salt

1/2tsp. baking soda

1/2tsp. pepper

1 C. buttermilk

2 eggs

4 slices bacon, chopped

1 bunch scallions, thinly sliced, green and white parts separated

3 T. unsalted butter

 

Preheat the oven to 425 degrees . In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. In a small bowl, whisk together the buttermilk and eggs.  In a large (10-inch) cast-iron skillet, cook the bacon over medium heat until golden but not crisp, about 5 minutes. Stir in the scallion whites and butter. Cook, stirring occasionally, until the scallions soften, about 3 minutes.  Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot bacon mixture, leaving some fat in the skillet.  Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the skillet for 5 minutes before serving.

Baked Cheese Bites

Baked Cheese Bites

Baked Cheese Bites

2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet. In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling. Place the slices onto the prepared cookie sheet, 1 inch apart. Bake for 20 to 25 minutes until the bottoms of the coins are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

4 C. water
1 C. quick cooking grits
1 tsp. salt
1 1/2 C. (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
2 T. fresh rosemary, minced
1/2 C. milk
2 large eggs
freshly ground black pepper
2 T. butter
1/3 C. Parmesan cheese, grated

Preheat oven to 350 degrees. In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat. Add cheese and rosemary, and stir to incorporate. Combine milk and eggs in a small bowl and whisk together until just incorporated. Slowly pour eggs and milk mixture into grits, stirring constantly. Add a couple grinds of freshly ground pepper and more salt if needed. Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides. Bake in a 350 degree oven for 1 hour, or until set and firm to the touch. Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it! Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.

Waffle Iron Fried Cheese

Waffle Iron Fried Cheese

Waffle Iron Fried Cheese

3 T. all-purpose flour
1/2 tsp. paprika, or a pinch of cayenne pepper
1/2 lb. low-moisture mozzarella, sliced about 1/2 inch thick (see note above)
2 large eggs, beaten
1/2 C. bread crumbs
Nonstick cooking spray
Salsa, for serving (optional)

Preheat waffle iron. (Set it to medium if it has temperature controls.). On a plate, mix flour with paprika or cayenne. Place eggs in a second plate or bowl and bread crumbs in a third. Working one slice at a time, coat cheese in flour, then egg, then breadcrumbs. Spray both sides of waffle iron with nonstick spray, place as many cheese slices as will fit in waffle iron, and close lid. Cook until bread crumbs turn golden brown, about 1 minute. Repeat with any remaining cheese. Serve hot on its own or with salsa for dipping. Note: Any good melting cheese such as young provolone, fontina, Jack, cheddar, or a queso chihuahua can be used in place of the mozzarella. Avoid fresh mozzarella or dry cheese meant for grating. Some recipes call for the breaded cheese to be refrigerated (or frozen) before cooking. I did not find this to be necessary with the waffle iron version, but you can certainly bread the cheese several hours ahead and refrigerate it until you’re ready to waffle.

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

4 flour tortillas
1 C. shredded Mexican- style cheese, such as queso Chihuahua or Monterey Jack
1⁄4 C. chopped canned green chiles

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Place a tortilla on the waffle iron and, taking care because the waffle iron is hot, spread half of the cheese and half of the green chiles evenly across the tortilla, leaving a margin of an inch or so around the edge of the tortilla. Top with another tortilla and close the waffle iron. Check the quesadilla after 3 minutes. When the cheese is melted and the tortilla has golden brown waffle marks, it is ready. Remove the quesadilla from the waffle iron. Repeat Steps 2 and 3 with the remaining ingredients, cut into wedges, and serve. Notes: For a more substantial meal, add one of the following to the tortilla in Step 2: • 1⁄2 C. shredded chicken or pork • 1⁄2 C. sliced steak • 1⁄2 C. refried beans Garnish with one or more of the following: • Chopped scallion • Crumbled bacon • Sour cream • Salsa • Guacamole

Skinny Welsh Rarebit

Skinny Welsh Rarebit

Skinny Welsh Rarebit

4 slices Crusty Wheat Bread, Toasted
2 T. Butter
2T. flour
1/3 cup milk
1/2 cup beer
1 tsp. dry mustard heaping
1/2 tsp. paprika
1/4 tsp. cayenne
2 dashes Worcestershire sauce
1 cup extra sharp cheddar cheese, grated
1 whole egg yolks
fresh chives Chopped

Melt butter in saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook for about 2 minutes. Pour in milk and beer, whisking constantly and cook another minute. Add mustard, paprika and cayenne and whisk. Add cheese and continue to whisk slowly, cooking and whisking until cheese is melted and sauce is smooth. Remove from heat, whisk in egg yolk and serve over crusty bread. Top with chives for garnish.

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

Olive Oil
2 cloves Garlic, crushed
Rosemary Sticks, for skewers
Ciabatta bread, cut or torn into small pieces
Buffalo Mozzarella, cut or torn into pieces the same size as the bread
Smoked Pancetta
Arugula
Lemon Juice

Add garlic to olive oil in bowl along with a few rosemary leaves. Toss bread and mozzarella in bread and let marinate for 5 minutes. Season with salt and pepper. Take 1 piece bread and 1 piece mozzarella and stack them on each other. Wrap a piece of pancetta around them and push onto a rosemary stalk. Repeat until its mostly full (probably about 4 balls per skewer). Preheat grill while you finish for all bread and mozzarella. Grill for 5-6 minutes, turning once, until crisp and golden. Squeeze lemon into bowl that held the olive oil, cheese and bread, and whisk it. Add arugula and toss with your hands to lightly coat. Place arugula on plate, top with skewer and enjoy.

Grilled Cheese Sandwich

Grilled Cheese Sandwich

Grilled Cheese Sandwich

2 slices sandwich bread
3 oz. cheddar cheese
2 T. salted butter, at room temperature

Preheat the waffle iron while you assemble the sandwiches. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

3 eggs
1 T. milk
1/4 C. shredded cheddar cheese
1 tube refrigerated biscuit dough
salt and pepper, to taste

Heat a medium non-stick skillet over medium low heat. Crack the eggs into a medium bowl and whisk together with the milk. Scramble the eggs until just slightly wet. Stir in the cheese and remove from the heat. Heat the waffle iron and spray with non-stick cooking spray. Butterfly each biscuit by running a sharp knife through the middle of the biscuit just to the other side. Do not fully split the biscuit in half. Stuff the biscuits with the eggs and press the edges to seal the eggs inside. Place a biscuit in the waffle iron and gently close the lid. Don’t press it fully closed. Let cook for one minute. After one minute, fully close the waffle iron and continue cooking for two more minutes. Remove from the waffle iron and continue cooking the remaining biscuits.

Uses for Parmesan Cheese

Uses for Parmesan Cheese

Uses for Parmesan Cheese

To enrich the breading for pan-fried or baked chicken, add 1/4 to 1/3 C. grated Parmesan cheese to each C. bread crumbs.

For a fun new taste in muffins, add Parmesan cheese. Preheat the oven to 350°F and line 12 muffin C. with paper liners. Sauté 4 shallots and 3 garlic cloves in 1 tsp. olive oil then set aside to cool. Whisk together 2 C. flour, 2 tsp. baking powder, 2 tsp. crumbled dried rosemary (or Italian herb seasoning) and 1/2 tsp. salt in a large bowl. In a small bowl, whisk 1/3 C. olive oil, the cooled shallot mixture, 1 C. milk, 1 egg, and 1/3 C. grated Parmesan cheese. Stir into the dry ingredients until just moistened. Spoon the batter into the muffin C. and sprinkle with another 2 tsp. grated Parmesan. Bake until a toothpick inserted in the center comes out almost clean, about 15 minutes.

For nifty Parmesan cheese baskets, heat a 10-inch nonstick skillet over medium-high heat. Sprinkle about 3 tsp. shredded (not grated) best-quality Parmesan cheese over the bottom of the pan, sprinkling more in the center for stability and less around the edges for a delicate, lacy look. When the Parmesan disk is melted and golden brown on the bottom, 2 to 3 minutes, use a spatula and your fingers to carefully lift it out of the pan. Quickly flip and drape the disk over the bottom of an inverted drinking glass (the golden side of the disk should be on top). Gently press in the sides in a few spots to create folds and the look of an upside-down basket. Let cool until firm, about 5 minutes. When cool, invert and fill with cold chicken salad, tuna salad, green salad, or another cold food. Avoid hot foods as these will melt the cheese again and cause the basket to collapse. The baskets will keep at room temperature for several hours or covered and refrigerated for up to 1 day.

To make Parmesan butter, combine: 1/2 C. (1 stick) softened unsalted butter, 1/4 C. grated Parmesan cheese (preferably Parmigiano-Reggiano), 1/2 tsp. dried oregano, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Use on crusty bread or melted over broiled chicken, pork, beef, or shrimp.

To add flavor, color, and aroma to a gratin or other casserole, top with a sprinkling of freshly grated Parmesan cheese.

LunaCafe OtherWorldly Green Chile Mac & Cheese

LunaCafe OtherWorldly Green Chile Mac & Cheese

Even folks who are not especially enamored of traditional Mac & Cheese, love this hot and spicy, chile-laden version. For a rustic effect, serve in individual iron skillets or kettles.

1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked)
2 tsp. sea salt
6 tsp. unsalted butter, melted
2 C. dried white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
sea salt, to taste
9 oz. Tillamook White Extra Sharp Cheddar (aged over 2 years)
9 oz. Queso Asadero cheese
1½ oz. (about 3/4 C.) finely grated Parmesan
2 tsp. unsalted butter 1 C. minced yellow onion (4 oz. or about ½ large onion)
¼ C. all-purpose flour

3 C. Green Chile Crema

sea salt, to taste
½ C. stemmed, ribbed, seeded, red bell pepper
½ C. stemmed, ribbed, seeded, orange bell pepper
½ C. stemmed, ribbed, seeded, green poblano or Anaheim pepper
½ C. fresh sweet corn sea salt, to taste freshly ground black pepper, to taste

Coat an 8- to 10-C. capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-C. capacity stoneware ramekins or iron skillets. Reserve. To prepare the pasta, bring a large pot of water to a rapid boil, add 2 tsp. salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
Toss the pasta in the bowl with all of the cheeses and reserve. To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve. To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften. Add the peppers and corn, and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with sea salt. To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center.
Sprinkle on the breadcrumb topping. Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.) Broil for a minute or two to finish browning the top.

Green Chile Crema

A creamy, silky sauce with a perfect balance of fiery heat, rich creaminess, and acidic and herbaceous counterpoints.

2 C. heavy cream
26 oz. fresh, stemmed, seeded, roasted, peeled green Anaheim chiles (about 3 C.)
1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped
2 tsp. minced garlic
3 green onions, green parts only, chopped
sea salt, to taste

In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool. Using a blender, pour the cream and chile mixture into the container and liquefy. Add the green onion and liquefy.
Season with salt to taste. Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Tear about 10 oz. stale crusty bread (from a 6-inch loaf) into bite-size pieces.

In a large bowl, combine the bread with 1/2 C. green olives, pitted and cracked (about 8 whole olives); 8 oz. fresh mozzarella, tom into pieces; 4 oz. prosciutto, torn into pieces; 4 plum tomatoes, cut into rough chunks; 1 can (15 oz.) butter beans, rinsed and drained; and 1 tsp. fresh oregano leaves.

Drizzle the salad with 2 tsp. balsamic vinegar and 2 T. extra-virgin olive oil, season with salt and pepper, toss, and serve.