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Baked Brie Dip with Sun Dried Tomatoes and Thyme

Baked Brie Dip with Sun Dried Tomatoes and Thyme

Baked Brie Dip with Sun Dried Tomatoes and Thyme2 (8 oz) packages Brie cheese

2 tsp fresh garlic, minced

1 tsp fresh thyme leaves, stripped from strips

1 cup sun dried tomatoes packed in oil, drained well and chopped

1/2 tsp fresh cracked black pepper

French bread crostini or crackers

 

Remove the rind from the Brie.  Cut the Brie into chunks.  Drain the sun dried tomatoes well, and chop into bite sized or small pieces.  Combine the minced garlic, fresh thyme leaves, and sun dried tomatoes. Add in cracked black pepper.    Stir to combine. Layer cheese, then topping in an oven proof casserole or black iron skillet.  Bake for about 20 – 25 minutes.  I gave it a stir about halfway through.   The Brie will get all bubbly and melted, and slightly toasted on top.  Serve hot with French bread crostini or crackers.

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

Herb-Whipped Goat Cheese with Harissa, Poached Eggs, and Toast

 

1 (10.5 oz) log goat cheese

1/2 C. plain Greek yogurt

1/4 C. fresh mixed herbs, (try basil, cilantro, dill)

Salt and pepper

1 loaf of crusty seedy whole grain bread

Olive oil

Flaky Sea Salt

4 T. of butter melted

1/2 tsp. sweet paprika

1/2 C. Harissa (the sauce, not powder)

2-8 poached eggs depending how many servings you are making

1 avocado pitted and sliced

Sesame seeds for garnish

 

Preheat boiler to high. Make the goat cheese- In a food processor or blender blend herbs and add salt and pepper. Add yogurt and goat cheese and blend until smooth, add salt and pepper to taste. Make the toast- brush olive oil on bread, broil it on a baking sheet on high 1-2 minutes. Watch closely so you don’t burn it. In a saucepan melt butter with paprika on medium then take off burner. Poach eggs depending on how many servings or guests. For each serving spoon a little goat cheese on a plate. Top goat cheese with a couple of small spoonfuls of harissa and add 1-2 poached eggs. Drizzle eggs with butter with paprika butter. Add a few slices of avocado and sprinkle with sesame seeds. Serve with toast on the side, and more harissa on the side.

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

 

1/4 C. honey

1/2-1 tsp. black pepper, plus more for serving

1 T. fresh thyme leaves, plus more for serving

 

1 (10-12 ounce) block feta cheese

1 large egg, beaten

1/3 C. Panko bread crumbs

5 T. extra virgin olive oil

2 T. thinly sliced lemon zest (from about 1 lemon)

1 C. cherry tomatoes

1/4 C. fresh basil, chopped

pita chips or pita bread, for serving

 

To make the honey. Combine all ingredients in a glass jar. To make the feta. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the feta through the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta through the Panko, turning to coat and pressing gently to adhere. Heat 3 T. oil in a medium skillet set over medium heat. When the oil shimmers, add the lemon zest and cook 30 seconds to 1 minute until fried. Remove from the skillet and set aside. To the same skillet add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate. In a small bowl, combine the tomatoes, 1 T. oil, basil, and a pinch of salt. Serve the feta warm, drizzled with honey and topped with fried lemon, thyme, and tomatoes. Enjoy with pita chips or bread.

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

3 C. (about 11 ounces) whole fresh cherries

1 T. balsamic vinegar, plus more for serving

4 T. (½ stick) unsalted butter

¼ tsp. finely grated lemon zest

8 ounces burrata or fresh mozzarella cheese

Torn fresh mint leaves, for serving

Flaky sea salt, for serving

Sliced baguette or other crusty bread, for serving (optional)

 

Using a paring knife, halve and pit the cherries. In a medium bowl, toss together the cherries and vinegar. Let them sit while you make the brown butter. Melt the butter in a small saucepan over medium heat. Continue to cook until it smells nutty and is browned, about 5 minutes. Remove the pan from the heat and stir in the lemon zest. To serve, place the burrata in the center of a serving dish. Spoon the cherries around it, then drizzle the brown butter on top. Top with the mint, flaky sea salt, and more balsamic vinegar to taste. Serve with bread, if you like, or with spoons for catching the milky juices of the cheese.

Sweet Pepper & Cheddar Clafouti

Sweet Pepper & Cheddar Clafouti

Sweet Pepper & Cheddar Clafouti

 

3/4 C. whole milk

1/2 C. crème fraîche or Sour Cream

4 large eggs

2 1/2 T. flour

1/4 C. chopped fresh basil

3/4 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

1 C. coarsely grated sharp white cheddar cheese, divided

2 oz. sliced ham, chopped

2 T. olive oil

3 sweet peppers, preferably different colors, seeded and sliced into 1/4 inch strips

2 garlic cloves, thinly sliced

1/4 C. grated Parmesan cheese

Fresh lemon juice, for serving

Crushed red pepper flakes, for serving

 

Heat oven to 375 degrees F. In a large bowl, whisk together the milk, crème fraîche or sour cream, eggs, flour, basil, 1/2 tsp. salt and pepper. Stir in 3/4 C. of the cheddar and ham. In a 9″ ovenproof skillet, heat the oil over medium heat. Stir in the peppers and cook until they are softened and golden at the edges, 10 to 15 minutes. Stir in the garlic and remaining 1/4 tsp salt and cook until fragrant, about 2 minutes. Scrape the egg mixture into the skillet and top it with the 1/4 C. remaining cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into a gratin or casserole dish and add the egg mixture and cheese to that). Bake until the eggs are set 35 to 40 minutes. (Mine took 45 minutes). Cool slightly then top with the lemon juice and red pepper flakes.

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

 

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11⁄4 tightly packed cups shredded Gruyère, sharp Cheddar, or Gouda

1⁄4 cup grated parmesan cheese 1⁄2 cup whole milk

2 tsp. Dijon mustard (optional)

1⁄2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful—it will sputter; cover the valve with a cloth to catch some of the mess).  Open the lid and stir in all the cheese, the milk, mustard (if using), and 1⁄2 tsp. pepper. Add salt to taste.  Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cook’s Note:  Bubbly Cheese-Topped Mac: If you like your mac ’n’ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If you’re in the crispy bread- crumb topping camp regarding your mac ’n’ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac ’n’ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)

In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.

Pear & Brie Turnovers

Pear & Brie Turnovers

brie1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Classic Cheese Soufflé

Classic Cheese Soufflé

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.  Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé. Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal. Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

cheese-souffle-su-600573-2-l

1/4 cup (1/8 lb.) butter

1/4 cup all-purpose

1 1/4 cups milk

1/4 teaspoon cayenne

1/4 teaspoon salt

1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)

6  large eggs, separated

1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

This recipe doesn’t require exact measurements, just make it to fit your appetite.

burrata

Burrata cheese
Tomato slices
Asparagus spears
Prosciutto
Arugula
Fresh basil leaves
French bread slices
Good quality extra virgin olive oil
Freshly ground pepper and kosher salt

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Caprese Salad Re-Do

Caprese Salad Re-Do

Caprese-SaladEveryone loves a caprese salad!  What’s not to like – a little tomato, fresh mozzarella, a few basil leaves, some olive oil and balsamic vinegar – perfect ingredients all stacked up into one salad.   But what if you don’t want to stack them up?

Try freshening up your presentation with this idea:

Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side.  Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice.  Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top.  Drizzle it with your favorite sea salt – and voila!  An update to everyone’s favorite caprese salad!

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sauté one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

No Boil Mac & Cheese

No Boil Mac & Cheese

1/2 orecchietteC. (1 stick) unsalted butter, divided
1/4 C. all-purpose flour
3 C. whole milk
1 T. kosher salt plus more
1/2 tsp. freshly ground black pepper plus more
1 pound elbow macaroni (or other small pasta like orecchiette)
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko (Japanese breadcrumbs)
2 T. chopped flat-leaf parsley

Preheat oven to 400°. Melt 1/4 C. of the butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk and 3 C. water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 T. salt and 1/2 tsp. pepper. Remove sauce from heat.

Toss pasta and 1 1/2 C. cheese in a 13 x 9 x 2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 C. butter in a large skillet over medium heat (at this point, I sautéed about 1/4 C. chopped pancetta for a few minutes before adding the remaining ingredients). Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

halloumi16oz. halloumi cheese

2 large bulbs of fennel

5 shallots

Olive oil

Lemon juice

Freshly ground black pepper

a bunch of flat-leaf parsley

Slice the shallots and the fennel bulb fairly thinly. Heat 2 T. olive oil in a heavy-bottomed frying pan and sauté over medium heat. A little bit of browning is fine, but don’t let them burn. Once all the liquid is absorbed, add a splash of white wine to the pan and continue to cook over medium heat until they are soft and pliable. Allow to cool. Wash and roughly chop the parsley, then toss together with the vegetables in a mixture of about 3/4 olive oil and 1/4 lemon juice. Divide between 6 serving plates. Slice the cheese into fairly thick slices so that there are at least 12 slices. Heat an oiled griddle pan (or indoor grill) until very hot, then fry/grill the halloumi slices. Lift carefully with a spatula and be warned that they may stick! Turn when you have good grill marks on the bottom and repeat the process with the other side of each slice.   Top each serving of caramelized vegetables with 2 halloumi slices, garnish with more flat-leaf parsley and serve.

Ham & Cheese Puff Pastry Squares

Ham & Cheese Puff Pastry Squares

hammy1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

 

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bombs

1 recipe Pretzel Bread Dough

All-purpose flour

1 egg

Garlic and herb cheese (I used a Garlic and Pesto Monterey Jack cheese from the specialty cheese section of my grocery store), cut into 1-inch cubes

1 C. baking soda

Coarse sea salt

 Garlic-Cheese-Pretzel-Bread-Bombs-2W-1024x682

Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely. Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.

 

 

Three Cheese Enchiladas

Three Cheese Enchiladas

2 C. Freshly Made Salsa

4 oz. Jack Cheese, grated

5 oz. Mozzarella Cheese, grated

2 oz. Queso Fresco, crumbled

4 large Flour Tortillas

¾ C. crème fraîche or Mexican Crema

Oil

Cilantro

Preheat oven to 350. Mix cheeses together in a small bowl. Place a frying pan over medium high heat and dry fry each tortilla for 6 seconds on each side Place a tortilla on a flat surface and spread a T. of salsa on it, not quite to the edges. Sprinkle a T. of the cheese over the salsa and spread with a T. of crème fraîche. Roll up each tortilla and place in a lightly oiled ovenproof baking dish with seam side down. Repeat with remaining tortillas. Spread remaining crème fraîche over the filled tortillas, cover with remaining salsa, and sprinkle with remaining cheese. Bake in upper third of oven for 20-25 minutes. Serve immediately, garnished with cilantro if desired.

Full Moon’s Macaroni and Cheese

Full Moon’s Macaroni and Cheese

full-moons-macaroni-and-cheese-recipe-photo-420-FF1003RESTA056 slices French baguette

1 stick unsalted butter

5 1/2 C. milk

1/2 C. flour

2 tsp. salt

1/4 tsp. pepper

1/4 tsp. nutmeg

1/4 tsp. cayenne

4 1/2 C. grated sharp Cheddar cheese (18 oz.)

2 C. grated Gruyere (8 oz.)

1 1/4 C. grated Pecorino Romano (5 oz.)

1 lb. elbow or shell pasta

 

Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 T. of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.

 

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

For the Red Onion Marmalade

2 large red onions, thinly sliced

2 T olive oil

1/2 t salt

1/4 c sugar

1/4 c balsamic vinegar

1 t fresh rosemary leaves (dried is fine, too)

 

For the sandwich

2 slices of bread (French, sourdough, Italian, etc.)

1/2 T butter

2-3 slices of sharp cheddar cheese

1/2 Granny Smith apple, thinly sliced

1 medium kale leaf, torn in half

1-2 T Red Onion Marmalade

grilled-kale-apple-cheddar-1

Prepare the red onion marmalade. In a deep skillet, heat the olive oil over medium low heat. Add the onions & salt, and cook for about 15 minutes, until softened, translucent, and beginning to caramelize. Add the sugar and cook for another 5 minutes or so. Increase heat to medium, add the balsamic vinegar & rosemary, and bring to a simmer. Cook until the onions have completely caramelized and tender, stirring constantly. (Note: if you need to, reduce the flame just a little during cooking, to ensure the onions don’t burn.) Remove from heat and set aside.* Now for the easy part! Preheat a pan or griddle over medium heat. Butter one side of each slice of bread, and add the cheese, apple slices and onion marmalade to the unbuttered sides. Place on the griddle and cook for about 2 minutes or so, then add the kale. Put both halves together and grill for another 1-2 minutes on each side, until the golden brown on the outside and warm, gooey and melty on the inside. Serve on its own or with a nice salad (a kale one, for good measure!), and enjoy! * The red onion marmalade can be stored in the fridge in an airtight container for 2-3 weeks. That is, if it lasts that long!

Cheddar Corn Bread

Cheddar Corn Bread

1/2 C. yellow cornmeal

1/2 C. all-purpose flour 1 T. sugar

1/2 tsp. Salt

3/4 tsp. baking soda

1 tsp. baking powder

2 T. unsalted butter, cut into pieces

1 C. well-shaken buttermilk

1 large egg

2 ounces grated Cheddar (about 1/2 C.)

Preheat oven to 400°F. Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl. Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean. Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.

 

Apple Cheddar Bread

Apple Cheddar Bread

apple-cheddar-bread2

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

8 T. butter, room temperature

¼ cup light brown sugar

2 large eggs, room temperature & fork beaten

2 cups apples (any favorite), unpeeled & finely shredded

1 cup cheddar cheese, shredded

2-3 T. minced sage, to taste

 

Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.) In a separate bowl, stir together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan. Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing

Saganaki

Saganaki

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Saganaki4585-thumb-596x350-174228

1 pound (about 1/2 kg) of kefalotyri or kasseri cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, getting the oil very hot, not quite smoking, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.

Easy Cheesy Stuffed Shells

Easy Cheesy Stuffed Shells

shells1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese OR mix 1/2 with cottage cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley (I use fresh)
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce OR make your own

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 91/2—13 inch baking dish. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Southern Style Macaroni & Cheese

Southern Style Macaroni & Cheese

129-elbow-room_southern-style-mac-and-cheese4001 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2″ cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving

Cheddar Ale Soup

Cheddar Ale Soup

cheddaralesoupo½ cup diced bacon

1 T. butter

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

¾ cup chopped green pepper

3 cups chicken stock

1 ½ cups beer

3 ½ cups milk

1 pound of sharp Vermont Cheddar Cheese, shredded

²⁄ ³ cup flour

½ cup heavy cream

Salt and pepper to taste

Chopped parsley for garnish

 

Melt the butter in a large soup pot. Sauté the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent. Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender. In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine. When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens. Add the cheese mixture to the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature. Garnish with the reserved bacon and parsley.

 

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

potatostuff

8 small Idaho potatoes (about 2 1/2 lb. total), scrubbed and dried

4 tsp. canola oil

1/4 tsp. salt

8 ounces broccoli florets, coarsely chopped (about 4 C.)

Cooking spray

3 pieces Canadian bacon, finely diced (about 3 ounces)

3/4 C. grated extra-sharp Cheddar (about 3 ounces)

Avocado Creme:

2 scallions, thinly sliced, greens reserved

1 medium avocado

2 T. reduced-fat sour cream

2 T. lime juice

1/4 C. cilantro leaves

1 clove garlic

1/4 tsp. salt

 

Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 T. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp. crisped bacon bits.

 

Yield:  8 servings

Serving Size: 2 potato halves, 1 T. avocado cream, 1/2 tsp. scallions and 1 tsp. bacon bits

Calories:  180

Fat: 10g

Fiber: 3g

 

 

 

Creamy Broccoli Soup with Cheddar and Chive Toast

Creamy Broccoli Soup with Cheddar and Chive Toast

2 T. extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped (from about 4 sprigs)
Salt and ground black pepper to taste
A couple of dashes of hot sauce
2 10-oz boxes of frozen broccoli, defrosted
1 qt. chicken stock or broth
1/2 C. heavy cream or half-and-half
8 slices baguette bread
1 C. shredded cheddar cheese
1/4 C. flat leaf parsley, chopped
zest and juice of 1 lemon

Heat a large soup pot over medium-high heat. Add the olive oil and the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through. Transfer the broccoli and the onions to a blender or food processor with 1/2 C. chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 C. chicken stock and the cream. Bring the whole thing to a simmer, and cook for 10 minutes. While the soup is simmering, toast the baguette slices until golden in the broiler or toaster oven. Mix the cheddar and parsley and sprinkle over the golden toast slices. Return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Serve immediately.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Zucchini, Cheddar and Bacon Cakes

Zucchini, Cheddar and Bacon Cakes

4 slices of bacon chopped into small pieces and fried until crisp

1 small zucchini shredded in a box grater

1 C shredded cheese

2-3 scallions, thinly chopped, white and green parts

2 eggs separated

½ C white flour

½ C yellow corn meal

2 T sour cream

dash of cayenne pepper

salt

 

Garnish: Fresh tomato, avocado, sour cream

Oil and Butter for frying

 

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter. Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully (I lost a few because they burned!) and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don’t stick to the bottom. Once they get brown on one side flip. Place on a plate with paper towels. Serve warm with fresh tomatoes, avocado and sour cream!

 

 

Yield:

Calories:

Fat:

Fiber:

Cheddar-Bacon-Ranch Pull Apart Bread

Cheddar-Bacon-Ranch Pull Apart Bread

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

cheddar bacon ranch pulls

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

gritd

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Roasted Veggies with Brie

Roasted Veggies with Brie

Roasted Veggies with Brie1 wheel of brie
1 medium zucchini, cut into rounds
Roasted red pepper
30-40 garlic cloves, roasted
olive oil, kosher salt and black pepper
Finely chopped fresh rosemary
Baguette for serving

Pre-heat your oven to 375 degrees. Put peeled garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil. Cover tightly with foil & bake for about 30 minutes. Slice zucchini into rounds and put into a pan that has been heating over medium heat with a few swirls of olive oil and a pinch of kosher salt. Cook for about 10-12 minutes & give them a flip with a spatula and cook down about another 10 minutes. Slice the brie wheel & roasted red pepper into long strips, set aside, finely chop 2 tablespoons fresh rosemary. Cut the baguette and lightly toast on a sheet pan. Your oven should already be hot, so only about 5-7 minutes will do. Assemble roasted red pepper strips, roasted garlic & zucchini in separate piles in an oven proof pan; stack the brie like a fan. Sprinkle the veggies and brie with kosher salt and finely chopped fresh rosemary. Place the whole pan in the oven for about 5 minutes… until the brie starts to melt; serve with toasted baguette.

Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Harvest Cheddar Soup

Harvest Cheddar Soup

Harvest Cheddar Soup

2 cups (480 ml) chicken broth

2 Tablespoons white wine

¼ (40 g) onion

½ (50 g) celery stalk

2 (400 g) granny smith apples

1 (285 g) russet potato

â…› teaspoon dried thyme

â…› teaspoon ground nutmeg

â…› teaspoon ground black pepper

½ teaspoon salt

1 cup (115 g) cheddar cheese, shredded

 

Place chicken broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure lid. Select Hot Soups program or Variable speed 1. Start the machine slowly increase to its highest speed and blend for 5:45 or allow machine to complete programmed Hot Soups program. Once you have turned off the machine or the Hot Soups program has come to a stop, Select Variable 1. Start the machine and slowly increase speed to Variable 6 and remove the lid plug. Drop in cheese through the lid plug opening. Blend an additional 10 seconds. Notes: Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers. Soup may vary in color depending on the types of apples and cheese that you use. Season soups to your liking a little salt and pepper can go along way or spice it up with a little jalapeno! Potatoes should be baked, veggies are raw. By cooking all ingredients beforehand, you will get a sweeter soup. This soup is an apple forward soup with rich sweetness for a heartier flavor use 1 apple and then season to taste at the end with more spices, herbs, and cheese to make it to your liking.