Cheese! – Page 8 – Kristen's Recipes

French Cherry Tomato Tart with Dijon Mustard & Chevre

January 1, 2017 Kristen

French Cherry Tomato Tart with Dijon Mustard & Chevre

Yields one 9- or 10-inch tart

One unbaked tart dough, placed on the tart pan (see recipe, below)

Dijon or whole-grain mustard, to taste

8 ounces goat cheese, sliced into 1-ounce rounds

2 pints of cherry tomatoes (or 2-3 large tomatoes, sliced)

1/4 cup olives, pitted (optional)

2 tablespoons olive oil

salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme or your favorite herbs

Heat oven to 400 degrees F. Spread an even layer of mustard on the bottom of the tart dough. Place 4 rounds of goat cheese on top of the mustard. Arrange tomatoes (and olives, if using) on top of the cheese. Place remaining 4 rounds of cheese on top of the tomatoes. Drizzle olive oil over the tomatoes, season with salt and ground pepper, and sprinkle chopped thyme.* Bake the tart for 30 to 40 minutes, until the dough is cooked and the cheese is nicely browned.

*Note: I usually add chopped herbs after about 20 minutes of baking time so that they don’t burn. For this recipe, I added some additional chopped thyme to the dough for extra flavor.

Tart Dough

Yields dough for one 9- or 10-inch tart

1 1/2 cups flour

1/2 teaspoon salt

freshly ground black pepper, to taste

1 generous tablespoon chopped thyme (optional)

4 1/2 ounces unsalted butter, chilled, cut into cubes

1 large egg

2-3 tablespoons ice cold water

Mix the flour, salt, pepper, and chopped thyme in a medium-sized bowl. Add the butter and using your hands, pastry blender, or two forks, cut the butter into the flour/thyme mixture until it resembles a crumbly, cornmeal-like consistency. Mix the egg with 2 tablespoons of the water. Make a well in the center of the flour mixture and add the beaten egg, stirring gently until the dough holds together. Add the additional tablespoon of ice water, if needed. Gather the dough into a ball and roll the dough on a lightly floured surface, adding only the minimum amount of flour to keep the dough from sticking to the counter. Roll the dough around the rolling pin and then unroll it over the tart pan with a removable bottom. “Dock” the dough by pressing the tart dough firmly with your fingertips to make a few indentations. Be careful not to press too hard to tear the dough.

Tequila Infused Queso Fundido

December 19, 2016 Kristen

1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
1/2 cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.

Beef Tenderloins with Bleu Cheese & Rosemary Vinaigrette

October 14, 2016 Kristen

4 (6-oz) beef tenderloins
6 oz. blue cheese
2 T. milk
4 slices pepper bacon
1 T. olive oil
Salt
Cracked black pepper

1 shallot, chopped
2 cloves garlic, chopped
1 T. Dijon mustard
1 T. chopped fresh rosemary
1/2 tsp. dry mustard powder
2 T. white wine vinegar
1/2 C. extra virgin olive oil
Salt
Cracked black pepper

Cut a 1/2-inch horizontal slit in the side of the beef tenderloins. Place the cheese and milk in a small bowl and mix well with a fork. Put the mixture into a pastry bag without a tip in place (or put the mixture in a heavy freezer bag, work it down into one corner, and cut the end off). Using your fingers, open a pocket in one of the tenderloins. Pipe equal amounts of the cheese filling into the slits. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to form a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and refrigerate. To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together. Slowly whisk in the olive oil until thickened and emulsified. Season to taste with salt and pepper and set aside. To cook the tenderloins, preheat the oven to 350°. Heat the olive oil over high heat in a very large ovenproof sauté pan until smoking hot. Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan. Sear the tenderloins for about 2 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness. Remove from the oven and serve hot with the vinaigrette.

Skillet Chicken with Tomatoes, Pancetta and Mozzarella

October 4, 2016 Kristen

3 ½ pounds bone-in chicken pieces (or use a 31/2 pound chicken cut into 8 pieces)
2 tsp. kosher salt
1 tsp. black pepper
1 T. extra-virgin olive oil
5 oz. pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
¼ tsp. red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 oz. bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate. Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 T. oil. Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Thyme Mushrooms & Burrata on Garlic Crostini

September 14, 2016 Kristen

1 baguette, sliced in 1/2″ slices
olive oil
1 clove of garlic
2 T. of butter
1 pint of mushrooms
fresh thyme
sea salt & cracked pepper
burrata (ricotta or fresh mozzarella)

Preheat oven to 350 degrees. Place sliced bread of sheet pan. Drizzle with olive oil. In a saute pan, saute mushrooms in butter for 5-8 minutes until brown and soft. Add fresh thyme leafs (removed from stems) in and cook for 1 more minute. Just before you are ready to serve, toast bread in oven for 5-7 minutes until golden on top. Remove from oven and immediately top with burrata slices (or spoonfuls if runny). Top with piles of warm mushrooms and serve.

Shakshuka with Feta

September 3, 2016 Kristen

3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. sweet paprika
⅛ tsp. cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ tsp. salt, more as needed
¼ tsp. black pepper, more as needed
5 oz. feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 tsp. salt and 1/4 tsp. pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Green Ravioli with Garlic Filling

July 25, 2016 Kristen

12 oz. Jack Cheese
3 cloves fresh Garlic
12oz. grated parmesan Cheese
12oz. dry Breadcrumbs
Pepper
1 C. Dry White Wine
3 Eggs

10oz. pkg. Frozen Chopped Spinach
2 C. unbleached white Flour
1 T. Salt
1 T. Olive Oil
2 Eggs
Water, as needed

Filling: Process Jack cheese through food processor with grating blade. Remove cheese to bowl.
With steel blade, process garlic. Add remaining dry ingredients and return Jack cheese to food processor container. Pulse until well mixed. Add wine to moisten, and then add eggs and pulse until mixed.

Ravioli: Cook spinach according to package directions. Drain. When cool, press water out of spinach. Chop with steel blade until finely chopped. Add flour and salt and mix. Add oil and mix. Add eggs and mix. Add water until a ball of dough is formed. Place on floured board. Knead until smooth and velvety. Place mixture in plastic bag for 1 hour. At this point, if you have a pasta machine, proceed to make dough. If not, roll only as much dough as you can handle at one time out on floured board until thin. On half the dough spread some of the filling and cover with other half of dough. With ravioli rolling pin or 1/8-inch board form ravioli, pressing rows of squares. Cut rows with pastry cutter or knife. In large pot of boiling water, cook ravioli until just al dente. Drain and serve with sauce of your choice.

Pasta with Heirloom Tomatoes, Basil and Brie

July 23, 2016 Kristen

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Alice Springs Chicken

July 21, 2016 Kristen

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 T. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease. Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Nana’s Spicy Cheese “Biscuits”

July 10, 2016 Kristen

These biscuits are more like flaky, tender crackers. They’re thin and buttery, sharp with cheese and spicy from a generous helping of Tabasco. They go particularly well with carrot potato or Moroccan-spiced tomato soup. Nana’s original recipe calls for two pounds of butter, twelve cups of cheese, 10 teaspoons of Tabasco and six cups of flour — she was always ready to feed multiple armies, it seems. I’ve quartered her original recipe to make everything slightly more manageable, but feel free to follow her lead and double or quadruple the amounts. If you’re, like, really hungry for cheese biscuits.

2 sticks unsalted butter, softened to room temperature
3 cups shredded sharp cheese (I used half sharp cheddar and half Parmesan)
2 1/2 teaspoons Tabasco
1 1/2 cups sifted all-purpose flour

Heat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. In the bowl of a food processor fitted with a steel blade, blitz the butter and the cheese together, until well mixed and creamy. Add Tabasco and pulse to combine. Add the flour and pulse until well blended. Turn the dough out onto a floured surface and, with floured hands, divide it into logs, roughly 1 inch in diameter and 1 to 1 1/2 feet long (you should get 2-4 logs of dough). Wrap the logs tightly in plastic wrap, and chill in the refrigerator, about 1 hour (or in the freezer for 30 mins). (Note: unbaked dough logs can be stored, tightly wrapped, in the freezer for up to 3 months before slicing and baking.) Once the dough has firmed, Slice the logs in 1/2-inch increments with a sharp knife, to make 1/2-inch thick rounds of dough. Place the biscuits on prepared baking sheets, and bake for 30-45 minutes, until lightly browned and bubbling at the edges. Cool biscuits on baking sheets, then store in tightly sealed containers. Baked biscuits freeze well – thaw uncovered at room temperature. Makes roughly 60 cheese biscuits.

Jalapeno Popper Grilled Cheese Sandwich

June 30, 2016 Kristen

4 Jalapenos (small)
1 T. Cream Cheese
½ T. Ranch Dressing
1-2 T. Chives (chopped)
Dehydrated Tomato (two slices)
Cheese
Butter
Bread

First roast your jalapenos. You can do this on the barbeque, but since I was out of propane I roasted them on my stove element on medium-low heat (gotta make do with what you have!). While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines. On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of cheese (I just used Kraft Tex-Mex shredded cheese). Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown. Slice it In half and dig into this AMAZING grilled cheese sandwich!

Mac n Cheese on a Sheet Pan

April 1, 2016 Kristen

This came up in a search for sheet pan meals — I was wondering how pasta would work there, but instead it is a way to cook Mac and Cheese so you get more of the delicious crispy bits on top; its not really a one pan sheet pan meal. Ah well, still sounds like a great idea =)

3/4 pound elbow macaroni
8 tablespoons unsalted butter, divided
1/4 cup flour
2 cups whole milk
2 cups water
1 1/4 teaspoons kosher salt
Freshly ground black pepper to taste
6 oz fresh bread to be pulsed into crumbs (3 cups once pulsed)
parsley, a medium to large bunch
2 to 3 cloves garlic
1/4 teaspoon kosher salt
1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
1 cup (8 oz) Fresh Mozzarella, diced into small cubes

Preheat oven to 425°F. Bring a large pot of water to a boil. Add a tablespoon of kosher salt. Boil macaroni for about 5 minutes or for 2 minutes less than the box’s suggested al dente time. (For example, my macaroni box said ‘al dente perfection’ in 7 to 9 minutes. I boiled mine for 5.) Drain. Do not rinse. Set aside. In the same large pot, melt 4 tablespoons of butter over medium-high heat. Add flour, whisking constantly for about a minute. Add milk and water, whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Add 1 1/4 teaspoons kosher salt and pepper to taste. Simmer until mixture begins to thicken, about 20 minutes. Note: the mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay — see photo. Remove from the heat. Meanwhile, melt remaining 4 tablespoons of butter stovetop or in microwave. Pulse bread in food processor to make crumbs. Measure 3 cups and place in a mixing bowl. Add parsley (it’s ok if the tender stems are included — use the top 3/4 or so of the bunch) and garlic to food processor. Pulse until fine, then add to bowl with breadcrumbs. Season with 1/4 teaspoon kosher salt. Pour butter over top and mix with spatula until combined. In a large mixing bowl, toss macaroni with grated Parmigiano Reggiano — it’s ok if the noodles are sticking together; they will separate once the béchamel is poured over top. Line a jelly roll pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute mozzarella cubes over top. Scatter breadcrumb mixture evenly over top. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling. Let sit 10 minutes before serving.

Chorizo & Corn Casserole

March 23, 2016 Kristen

1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
⅔ C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, ⅓ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining ⅓ C. green onions.

Hasselback Chile Garlic Cheese Bread

March 3, 2016 Kristen

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2¼ Teaspoons) (minus ½ tsp for high altitude)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, or whatever cheese you prefer
1 cup diced mild green chiles
½ cup melted butter
2 cloves of garlic, pressed
¼ tsp ground cumin

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour ¼ cup at a time. If using a stand mixer, use a maximum speed of 2 or ‘stir’. When the dough starts pulling away from the sides and the bowl seems to be fairly clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. If at high altitude, it should take about a half hour to double. Punch down dough and cut in half. Form into two long baguettes the length of the cookie sheet. Twist or braid the dough if you wish. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Stir the pressed garlic and cumin into the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices ¾′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese and about a tablespoon of chiles. I like to take 2 thin slices of cheese, sandwich green chiles between them, and then insert the cheese between two bread slices. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Asparagus Gratin

March 2, 2016 Kristen

2 pounds thin asparagus
3 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour (I used whole wheat)
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minutes. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Fried Tomatoes alla Romano

February 15, 2016 Kristen

2 large red tomatoes, a bit firm
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 C. flour
1/3 C. corn meal (polenta)
2 T. olive oil

Cut ham slices in half the short way. Cut 3 1/3 – 1/2″ (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 – 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes – until cheese just starts to melt. Transfer tomatoes to individual plates and serve.

Sirloin Steak with Balsamic Onions, Bacon and Brie

January 27, 2016 Kristen

3 lb. beef loin top sirloin steak
6 strips of thick cut bacon (cooked and broken into small pieces)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 large red onions
1 tsp salt
1 T. honey
1/2 tsp pepper
brie cheese

Heat a griddle over medium heat until water droplets sizzle when splashed on it. While the griddle is heating, mix together in a bowl the balsamic vinegar, olive oil, honey, salt and pepper.
Cut the onions into thin slices and put in the balsamic mixture in the bowl. Place the steaks on the griddle. Heat a pan over medium heat and place the balsamic onions in the pan. Cook the onions until they are soft and caramelized. Flip the steaks after about 10 minutes for medium doneness. (Grill on each side for about 10 minutes) When the steaks and onions are done, plate the steaks, sprinkle them with a bit of salt and pepper, add brie to the top of each steak, add the onions and then top with the crumbled bacon pieces.

Mamaliga Baked with Cheese

December 22, 2015 Kristen

Mămăligă (pronounced mer mer li ger) is a polenta that many call the national dish of Romania. While once thought to be peasant food, it has slowly made its way to homes and the tables of upscale restaurants around the world. Romanian’s combine cornmeal with butter and cheese to produce a unique polenta that is wonderful with eggs, cheese, mushrooms or the soured cream they call smântană

1 cup + 2 tablespoons coarse ground cornmeal
4 cups water
1/4 cup butter
1-1/2 cups crumbled feta cheese
1/2 cup kashkaval or provolone, grated
Salt and freshly ground black pepper
Garnish:
Bacon and scallions, sliced lengthwise

Preheat oven to 375 degrees F. Grease a 9-inch springform pan. Set aside. Place cornmeal in a large, heavy skillet and dry-fry over medium heat until it changes color, about 3 to 4 minutes. Remove from heat. Slowly add water, stirring constantly to combine. Add a pinch of salt. Return to heat. Continue to stir until cornmeal begins to thicken. Cover, reduce heat and cook for 25 minutes, stirring often. When a spoon leaves a trail in the mixture it is done. Remove from heat. Stir in butter and feta cheese. Season well with salt and pepper. Spoon mixture into prepared pan. Bake until firm, about 25 to 30 minutes. Cool. Let sit for 2 to 3 hours, or overnight. Sprinkle with provolone, bacon and scallions. Serve with a mushroom ragu, sour cream or a chunky tomato sauce. Yield: 6 servings.

Fried Garlic Cheese Sticks

November 16, 2015 Kristen

1-½ pounds Monterey Jack cheese
30 cloves fresh garlic
4 cups peanut oil
1 tablespoon Italian seasoning
3 eggs, beaten
2 cups all-purpose flour
3 cups French bread crumbs
3 tablespoons chopped, fresh parsley
1 small jar Marinara sauce or homemade Marinara sauce

Slice cheese into 30 slices, about ¼-inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to surface and are light brown in color. Drain on paper towels. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each to make 15 bars. Dip flour coated pieces into egg, and then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high heat and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until they are all fried. Serve with toothpicks and Marinara sauce for dipping. Makes about 30 pieces

Burrata Crostini

November 5, 2015 Kristen

½ C. Baby Arugula
4 oz. Cherry Tomatoes
¼ lb. Buffalo Mozzarella Ball
2 T. Ricotta Cheese
¼ C. Heavy Cream
2 French Baguette ( 12 Slices each )
Black Pepper
¼ C. Kosher Salt
Kosher Salt, to taste
2 T. Canola Oil
1 T. Extra Virgin Olive Oil
1 qt. Water

You can use store-bought burrata if you can find it. Often, burrata is expensive and has a very short shelf life. This homemade version is a good alternative. Make sure to use fresh mozzarella. The burrata is best if left to set overnight. Allow to chill for at least 2 hours. Also make the oven-roasted tomatoes the day before if you can, then assemble just prior to serving.

A recipe for 4 should require 20-24 crostini.

Line sheet pan with parchment paper. Cut tomatoes in half and place on prepared sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper to taste. Remove mozzarella from refrigerator. If it is not already in slices or smaller balls, cut cheese into 2 inch pieces. Allow to come to room temperature. Slice each baguette crosswise into 1/4 inch thick pieces to measure the indicated amount, or 6 slices per person. Preheat the oven to 350 degrees. Place tomatoes in oven and roast for [30-40 minutes]. Tomatoes should start to dry out and become shriveled. Add water and salt to medium saucepan and bring to 190 degrees. Remove salt water from heat and add mozzarella balls. Allow to sit for 3 minutes. Use kitchen tongs if water is too hot and remove 1 ball at a time from the pot. As each ball is removed, the cheese should be soft enough to easily pull into strings. Cut each string into thumbnail-sized pieces and place in a medium mixing bowl. Add cream and ricotta to mixing bowl with cheese curds. Mix to combine. Mixture should resemble cottage cheese. Cover and chill for at least 2 hours. Transfer tomatoes to small mixing bowl; cover and chill while burrata is setting. Heat a large sauté pan over medium heat. Add canola oil and warm. Prepare a plate with layers of paper towels. Set plate near the stove for the toasted baguette. Once oil is hot, add the baguette slices. Oil should sizzle when you add the bread. Do not crowd the pan. Cook until the crostini are golden brown and crispy, about 3-5 minutes. Only cook one side. Transfer to the plate lined with paper towels. Sprinkle with salt while warm. Assemble no more than an hour prior to serving so crostini stay crisp. Layer crostini with a leaf of arugula and a teaspoon of burrata, and garnish with a tomato. Place burrata crostini on serving tray. Enjoy!

Broccolini Salad with Burrata Cheese

November 4, 2015 Kristen

2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion (I used a red spring onion)
1 C. black Cerignola olives (available at Whole Foods’ olive bar)
1/2 C. Sherry Vinaigrette (recipe below)
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel

Bring a large pot of salted water to a boil (1 C. of Kosher salt to each gallon of water). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels. Cut off the stems of the mushrooms ﬂush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use. Cut the ﬂesh of the olives away from the pit. Lay the pieces cut-side-down and cut lengthwise into thin slices. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about 1/4 C. vinaigrette, and toss to coat. Season to taste with salt and pepper. Toss the mushroom slices with about 2 T. of the vinaigrette and season with salt and pepper (do not overdress the mushrooms). Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with ﬂeur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Sherry Vinaigrette: Whisk together 1/4 C. sherry wine vinegar and 1/4 C. red wine vinegar, and then whisk in 1 C. extra virgin olive oil. The vinaigrette should look broken – do not emulsify. Refrigerate in a covered container for up to one month.

BBQ Apricot Pork with Cheddar and Scallion Grits

October 18, 2015 Kristen

For the pork:
1 tsp. olive oil
2 cloves garlic, thinly sliced
1 28-oz can chopped tomatoes, drained
1/3 C. apricot jam or preserves
1 tsp. balsamic vinegar
kosher salt
black pepper
pork rib ends (I don’t remember exactly how much I used, it was one package with four pieces in it. That was enough for two servings.)

Heat oven to 400 degrees. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 tsp. salt and 1/2 tsp. pepper. Simmer until the sauce has thickened slightly. Arrange the pork in a baking dish and season lightly with salt and pepper. Pour the BBQ sauce over the pork and roast until it is cooked through, about 1 hour.

For the grits:
1 1/2 tsp. kosher salt
1 c grits (not instant or quick cooking)
1 c (4 oz) grated white cheddar
2 scallions, thinly sliced
1/4 tsp. black pepper
1 tsp. unsalted butter

In a medium saucepan, bring 4 1/4 C. water and the salt to a boil. Whisking constantly, slowly add the grits in a steady stream. Reduce heat to low. Cook, stirring frequently, until the grits are thick and creamy, 15 – 20 minutes. Add the cheese and stir until it melts. Add the scallions, pepper and butter and stir.

Lemon Parmesan Pork Chops

September 18, 2015 Kristen

2 large eggs
1 cup panko bread crumbs
¾ cups grated Parmesan cheese
Zest of 1 lemon
4-6 boneless thin cut pork loin chops
Salt and freshly ground black pepper
6 T. olive oil
Lemon wedges for serving (optional)

Whisk the eggs in a pie plate to blend. Place bread crumbs in another pie plate. Place the cheese and lemon zest in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese and lemon mixture, patting to adhere. Dip the chops into the eggs, then coat completely with the panko bread crumbs, patting to adhere. Heat up 3-6 tablespoons of olive oil in a large skillet over medium heat. Add pork chops and cook about 6 minutes on each side, or until nice and golden brown and the temperature reaches 150 degrees in the center of the meat. *Optional-Serve with lemon wedges. Squeeze lemon juice over top of chops and enjoy!

Cheesy Cauliflower Tots

August 23, 2015 Kristen

1 medium head of cauliflower
2 T. heavy cream
2 T. butter
1/3 C. shredded sharp cheddar
4 egg whites
Salt & pepper to taste
Oil for frying

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a sauté pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Mushroom and Brie Bisque with Puff Pastry Toppers

August 7, 2015 Kristen

1/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

Marinated Mozzarella with Preserved Lemon and Basil

June 6, 2015 Kristen

4 buffalo mozzarella, sliced
2 cloves garlic, thinly sliced
30g preserved lemon rind
½ cup (125ml) olive oil
2 tablespoons olive oil, extra
12 basil leaves
Crispy flat bread, to serve

Place the mozzarella, garlic and preserved lemon on a platter and spoon over the oil. Cover and refrigerate for 1 hour or until ready to serve. Heat the extra oil in a non-stick frying pan over medium heat. Cook the basil for 30 seconds or until bright green and crispy. Remove from the pan and drain on absorbent paper. Top the mozzarella with crispy basil leaves and serve with the flatbread. Serves 8.

Cheese and Charcuterie Plate

June 4, 2015 Kristen

Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.

selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced

Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.

What Cheeses And Meats Should You Use?

The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:

1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)

If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.

Too Much, Too Little… How Much Should You Buy?

Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.

What Do I Plate It All On?

Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).

To Cube Or Not To Cube…

The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.

How Many Knives Do I Need To Use?

Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.

What Else Should I Add To The Board?

Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.

What Condiments Should I Add To The Plate?

Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.

What Type Of Crackers Should I Use?

As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.

When Should I Pull The Platter Together?

Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.

Now, What Type Of Wine Should I Serve?

Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port

Sautéed Feta w/ Piquant Relishes

June 3, 2015 Kristen

2 pkgs. (8 oz. each) Athenos Feta Cheese
All-purpose flour
Olive oil
1 lemon, optional

Cut the feta into either slices or triangles that are ~1/2″ thick (cut into thirds, so that you have 3 “slabs”, then cut each of those down the center diagonally to get 6 triangles or in half lengthwise to get 6 slices). Pour some flour onto a plate. Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat. Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side. If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate. Spoon a bit of each of the sauces over the cheese to serve.

Parsley, Raisin, Caper, and Pine Nut Relish

2 T. golden raisins, coarsely chopped
1 T. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 T. pine nuts, finely chopped
1 garlic clove, minced
1/4 c. Fresh flat-leaf parsley, chopped
2 T. extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper

Combine everything, then season to taste with salt and pepper.
Sundried Tomato, Walnut, Olive, and Oregano Relish

~8 sundried tomatoes, dry pack, coarsely chopped
2 T. kalamata olives
1 T. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 T. walnuts, finely chopped
1 garlic clove, minced
1 T. fresh oregano, chopped (or 1 tsp. dried)
2 T. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.

Saganaki with Honey & Sesame

May 21, 2015 Kristen

2 T. Honey
4 ½ oz. ¾” thick Kasseri Cheese
1 Egg, lightly Beaten
Flour, for coating
Olive Oil, for frying
1 tsp. black sesame Seeds

Heat honey gently in small saucepot. Keep warm over low heat. Pour oil into a small nonstick skillet to a depth of ½ inch. Put egg in one flat bowl and flour in another. Heat oil over medium high heat until a bread cube dropped in the oil browns in 15 seconds. Dip cheese into the egg, then pat it in flour to coat well. Add to oil and fry until golden on both sides. Spoon / splash oil onto the sides to make sure they are fried golden too. When crisp on the outside and soft in the middle, remove to paper towel to drain. Serve hot, cut up into squares, drizzled with honey and sprinkled with sesame seeds.

Sliced Grilled Steak on Blue Cheese Biscuits with Watercress, Sour Cream, and Sliced Tomatoes

May 10, 2015 Kristen

3 garlic cloves, finely chopped
2 T. grill seasoning
1 T. Worcestershire sauce
3 T. extra-virgin olive oil (EVOO)
2 lb. flank steak
1 8oz pkg. buttermilk biscuit mix
1/2 C. blue cheese crumbles
1 vine-ripe tomato
1 small bunch of watercress, trimmed and cleaned
4 T. sour cream

Preheat oven to 450. Preheat grill pan or outdoor grill to high heat. Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into 9×13 glass dish or sealable plastic bag. Add the flank steak and coat evenly in marinade. Let stand 10 minutes. While the steak is marinating, prepare the biscuits. Place the mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out onto a cutting board. Using your fingertips, press out the mix into a 1″ thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake 12-15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool. Grill the flank steak 6-7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing. Thinly slice the tomato and coarsely chop the watercress; reserve. To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.

Cheddar-Stuffed Mushrooms

March 27, 2015 Kristen

24 large fresh mushrooms, about 2 inches in diameter, cleaned
1/4 C. sliced green onions
1 clove garlic, finely chopped
1/2-3/4 tsp. Tabasco Pepper Sauce
1/4 C. Margarine or Butter
2/3 C. fine dry breadcrumbs
1/2 C. shredded cheddar cheese (about 2 ounces)

Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Cook and stir chopped stems, green onions, garlic and pepper sauce in butter in large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Place caps on baking pan. Bake at 425 for 8-10 minutes or until heated through.

Classic Cheese Soufflé

March 24, 2015 Kristen

2 T. plain dried bread crumbs or freshly grated Parmesan cheese
4 T. butter or margarine
1/4 C all-purpose flour
1/4 tsp. salt
1/9 tsp. ground red pepper (cayenne)
1 1/2 C milk
8 ounces sharp cheddar cheese, shredded (2 cups)
5 large eggs, separated
1 large egg white

Preheat oven to 325. Grease 2-quart soufflé dish; sprinkle evenly with bread crumbs. In heavy 3-quart saucepan, melt butter over low heat. Stir in flour and ground red pepper until blended; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk. Cook, stirring constantly with wooden spoon, until mixture has thickened and boils. Stir in cheddar; cook, stirring, just until cheese has melted and sauce is smooth. Remove from heat. In small bowl, with wire whisk or fork, lightly beat egg yolks; gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent curdling. Set aside to cool. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cool cheese mixture. Fold in remaining whites, just until blended. Pour mixture into prepared soufflé dish. If desired, to create top-hat effect (center will rise higher than edge), with back of spoon, make 1″ deep indentation all around top of soufflé mixture about 1″ from edge of dish. Bake until soufflé has puffed, is golden brown, and knife inserted 1″ from edge comes out clean, 55-60 minutes. Serve hot.

Instant Pot Creamy Spinach & Goat Cheese Frittata

March 10, 2015 Kristen

Instant Pot Creamy Spinach & Goat Cheese Frittata

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days. You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Burrata with Chanterelles, Dill & Browned Butter

March 7, 2015 Kristen

Burrata with Chanterelles, Dill & Browned Butter

1 small burrata

1 baguette (or crostini)

150 g fresh girolles (chanterelles)

1 T. butter + 1 T. oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and pepper

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside. Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat. Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.

Baked Brie Dip with Sun Dried Tomatoes and Thyme

March 5, 2015 Kristen

2 (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.

Parmesan Cauliflower Bites

February 28, 2015 Kristen

1/2 cup vegetable oil
1 cup Panko
1/4 cup grated Parmesan cheese
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.

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

February 11, 2015 Kristen

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

February 4, 2015 Kristen

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

February 1, 2015 Kristen

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

January 31, 2015 Kristen

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.