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Cheesy French Bread Pizza

Cheesy French Bread Pizza

Cheesy French Bread Pizza

 

8 tablespoons (1 stick) unsalted butter

6 cloves garlic, minced

1 (1-pound) loaf French bread, halved lengthwise

8 ounces shredded low-moisture mozzarella, divided

1 cup jarred marinara sauce, such as Rao’s

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for drizzling

On the side: Mixed green salad

 

Heat the oven to 425 degrees with a rack placed in the upper third of the oven. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, until aromatic, 2 minutes. Remove from the heat. Place the bread halves cut-side down on a cutting board. Place a large baking sheet on top of the bread and press down firmly to flatten. Flip right-side up and place on the baking sheet. Brush with the garlic butter. Sprinkle half of the cheese over the bread halves. Transfer to the oven and cook until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with the sauce, followed by the remaining cheese and return to the oven. Continue to cook until the cheese is melted and browned, about 10 minutes. Sprinkle with the parsley and drizzle with olive oil. Cut into slices and serve with salad on the side.

 

Servings: 4

Calories: 794

Fat: 41g

Fiber: 5g

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

1 T. salted butter

2 T. all-purpose flour

¾ cups milk

2 T. grainy mustard

2 cups grated aged cheddar cheese

1 cup (1-inch) cubed smoked ham

2–3 large baking apples, cored, cut into ¼-inch slices (peel left on)

1 tsp. grated lemon zest

Flaked sea salt and cracked black pepper

1½ cups all-purpose flour

2 T. thyme leaves

½ tsp. fine sea salt

½ cup cold unsalted butter, cut into 1-inch cubes

5–6 T. cold water

1 large egg

1 T. milk

 

To make the pastry, place the flour, thyme, and salt in a food processor. Pulse once to combine. Add all the butter and pulse a few more times until the mixture is crumbly and the butter is cut down into pea-sized pieces. Add the cold water, 1 Tbsp at a time, pulsing in between to bring the dough together. Dump the dough out onto a piece of plastic wrap and form it into a disc. Wrap it tightly and refrigerate for at least 30 minutes. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. To make the filling, first melt the butter in a saucepan over medium heat and add the flour. Stir to combine and cook until the flour begins to brown and has a slightly nutty aroma. While whisking constantly, add the milk and continue to stir until the roux thickens. Remove from the heat and add the grainy mustard. Set aside.  In a large bowl, place the cheese, ham, apple slices, lemon zest, and a pinch of salt and pepper. Toss lightly just to combine. Place the dough on a well-floured work surface and roll it into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the mustard roux over the middle of the pastry, leaving a 2-inch-wide border along the perimeter. Top with the cheese, ham, and apple mixture. Fold the bare edges of the dough in towards the centre to form a rustic crust. Make an egg wash by beating the egg with the milk. Brush the crust with the egg wash and bake the galette for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Remove the galette from the oven and allow to cool in the pan for 5–10 minutes before serving

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

Easy Fried Halloumi Recipe with Warmed Honey

 

extra virgin olive oil

8 ounces Halloumi cheese, pat dry and cut into ½-inch sticks

¼ cup honey

2 tablespoons toasted sesame seeds

crushed red pepper flakes (I used Aleppo pepper)

 

In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat.

When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms. Using a pair of tongs, turn over and cook for another 1 to 2 minutes watching for that beautiful crust to form. Meanwhile, warm your honey either in a skillet or put your tightly-closed jar in warm water to help the honey loosen a bit. Transfer the fried halloumi to a serving plate and sprinkle with sesame seeds and a dash of red chili flakes or Aleppo pepper. Drizzle with the warmed honey all over (serve unused honey in a small bowl to the side). If you like, arrange some fruit such as grapes, figs, or berries on the same platter around the cheese. Serve immediately!

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

Baked Camembert in a Sourdough Bread Bowl

 

1 round rye sourdough loaf or cobb

250g camembert cheese disk

4 T. cranberry sauce

Splash of dry white wine

3-4 sprigs fresh rosemary

3-4 sprigs fresh thyme

 

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

 

4 ounces (113 g) goat cheese

4 ounces (113 g) cream cheese

16 tsp. garlic powder

4 to 5 T. chopped fresh dill

Zest of 1 lemon

 

In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

 

8 ounces (227 g) cream cheese, softened

1 C. (90 g) shredded extra-sharp Cheddar cheese

1/2 tsp. garlic powder

1/4 tsp. onion powder

Chopped smoked almonds, to taste

 

In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder. Use a #100 scoop to scoop the cream cheese mixture into balls. You can leave them domed with a flat side like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the chopped smoked almonds to coat.

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

 

8 ounces fresh figs (about 9 figs)

¼ pound prosciutto (thinly sliced)

4 ounces gorgonzola cheese

2 T. balsamic reduction or aged balsamic vinegar

 

Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.

Stack gorgonzola cheese pieces on each half fig. Wrap fig and gorgonzola with thinly sliced prosciutto all the way around. Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp. Drizzle with balsamic reduction. For the balsamic reduction: In a saucepan, heat 3 T. good quality balsamic vinegar over very low heat. Cook for 10-15 minutes or until the vinegar has started to thicken.

Notes: This appetizer can be served cold and is just as delicious! Baking the figs for 5 minutes will soften the cheese so it’s just a touch melty and warm the figs. Fresh figs are recommended. You can definitely substitute dried figs, they will be much sweeter and you will need to stuff them with the cheese instead of using half a fig. If making in advance, wait until serving to drizzle with balsamic.

Floral Cheese Truffles

Floral Cheese Truffles

Floral Cheese Truffles

 

4 ounces (113 g) honey goat cheese

4 ounces (113 g) cream cheese

Dried edible flowers (such as lavender, calendula, rose), to taste

 

In a medium bowl, mix together the goat cheese and cream cheese. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the dried flowers to coat.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

 

1 lb ground beef

1 can (15 oz) tomato sauce

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon pepper

1 package (12 oz) wide egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese (equals 2 cups)

2 cups shredded cheese

 

Heat oven to 350°F. Prepare a 9×13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.  Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.

Cook the egg noodles according to package directions. Don’t forget to add at least 1 teaspoon of salt in with the noodles. In large mixing bowl, stir together the sour cream and cottage cheese. When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles. Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Cover with foil and cook for 20 minutes. If you want those crunchy casserole edges and noodle edges then don’t cover with tin foil.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Everything Bagel Cheese Truffles

Everything Bagel Cheese Truffles

Everything Bagel Cheese Truffles

 

8 ounces (227 g) cream cheese, softened

Everything bagel seasoning, to taste

Use a #100 scoop to scoop the cream cheese into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the everything bagel seasoning to coat.

Asiago Bisque

Asiago Bisque

Asiago Bisque

 

3 cups chopped onion

1 cup chopped celery

3 cups chopped carrots

6 T. butter

4 cups chopped and peeled potatoes, cut into small bite sized pieces

1 cup white wine

2 cups chicken stock

2 cups half and half

2 cups shredded Asiago cheese

6 slices of cooked bacon, chopped

 

In a large sauce melt butter and sauté onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add cream and cook for another 5 minutes. Remove from heat and stir in the Asiago cheese. With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Roasted Red Pepper Triangles

Roasted Red Pepper Triangles

Roasted Red Pepper Triangles

 

2 tubes (8 ounces each) refrigerated crescent rolls

1-1/2 cups finely diced fully cooked ham

1 cup shredded Swiss cheese

1 package (3 ounces) sliced pepperoni, chopped

8 slices provolone cheese

1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips

4 large eggs

1/4 cup grated Parmesan cheese

1 tablespoon Italian salad dressing mix

 

Preheat oven to 350°. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3/4 in. up sides of a greased 13×9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers. In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. On a lightly floured surface, roll out remaining crescent dough into a 13×9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

Melted Brie with Honey and Thyme

 

1 (8oz) wheel of brie

2 T. of honey

½ tsp. chopped fresh time (reserve sprig fresh thyme for garnish)

Crackers or sliced Baguette

 

Preheat the oven to 350F. Line baking sheet with parchment paper. Cut the rind from the top of the wheel of the brie. Drizzle honey over the top. Top with sprigs of fresh thyme. Bake the brie in the oven for about 10 minutes until the cheese has completely melted. Serve the baked honey thyme brie warm with crackers or bread. The brie is best eaten immediately but can be reheated and served later.

Rajas con Crema

Rajas con Crema

Rajas con Crema

 

5 poblano peppers

1 T. butter

1 medium onion, sliced root to tip, ¼”

2-3 cloves garlic, minced

1/2 tsp. coarse kosher salt, plus more to taste

3/4 cup Mexican crema (store bought or homemade)

1 cup shredded Oaxaca cheese

 

Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high. Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides. Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam and let them sit for 5 minutes. Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect. Transfer poblanos to a cutting board, discard the stems and seeds. Cut poblanos into strips and set aside. Heat butter in a large skillet over medium-high heat. Add onions and cook for 5 minutes, until softened and translucent. Add garlic and cook for 30 seconds, stirring frequently. Add roasted poblano pepper strips, Mexican crema, and salt. Stir together to combine and cook for 2 more minutes.  Add shredded cheese and stir together until the cheese completely melts. Remove from heat and serve immediately in warm tortillas or with tortilla chips.

 

If poblanos are too spicy for you, use anaheim peppers or bell peppers instead.

If poblanos are not spicy enough, add in some a sliced jalapeno or serrano pepper.

Make this dish a little more hearty with the addition of cooked shredded chicken. Add it in the skillet along with the sliced peppers.

Need a little more texture? Add in 1 cup of frozen corn kernels when cooking the onions.

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

 

1/4 cup grated Parmesan (packed if grated on a Microplane)

2 large eggs

Kosher salt and freshly ground black pepper

 

Heat a nonstick skillet over medium-low heat. Add the cheese and spread to about a 5-inch round. Cook until the cheese is melted, about 30 seconds. Crack the eggs on top of the cheese and season with salt and a few grinds of black pepper. Cook undisturbed until the whites are set and yolks are still runny. (Flip if you want a firmer yolk).

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

1 7 inch whole grain pita bread (do not split in half)

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

Preheat oven to 450F. Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top. Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes. Remove from the oven and cut into quarters.

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

 

14.1 ounces (400 g) frozen spinach, drained

8 large eggs

1 cup (90 g/3.2 oz) finely grated Parmesan

1/4 cup (37 g/1.3 oz) chopped sun-dried tomatoes

2 T. (16 g/0.6 oz) coconut flour

1 T. (5 g/0.2 oz) dried Italian herbs

1/2 tsp. sea salt

1/4 tsp. black pepper

2 T. (30 g/1.1 oz) ghee or duck fat

Optional: sliced avocado, cooked bacon, and Sriracha sauce for serving

 

Defrost the spinach (in a microwave oven or in the fridge overnight). Squeeze out as much moisture as possible (you will end up with about half of the original weight). Crack the eggs into a large bowl and whisk to combine. Add the drained spinach, Parmesan, sun-dried tomatoes, coconut flour, Italian herbs, salt, and pepper. Mix until well combined. Heat a large skillet greased with the ghee over medium heat. Once the skillet is hot, use a 1/3-cup measure to make 3 to 4 pancakes at a time. Shape them into small pancakes in the pan using a spatula. Cook for 2 to 3 minutes, or until lightly browned and firm enough to flip onto the other side, and then cook for another 1 to 2 minutes. Repeat for the remaining pancakes. Serve warm or let cool and store in an airtight container in the fridge for 4 to 5 days. Optionally, serve with avocado, cooked bacon, and Sriracha sauce.

 

Makes 12

Serving Size: 2 Pancakes

Calories: 244

Fat: 17g

Fiber: 3g

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

 

2 fennel, shaved

1/2 red onion, thinly sliced

1 tbs. sherry wine vinegar (or white wine, red wine, or other vinegar)

3 tbs. extra virgin olive oil

Kosher salt

Shredded manchego cheese

Roasted sesame seeds

Parsley, finely chopped

 

Toss shaved fennel and red onion. Mix vinegar, oil and salt into a quick vinaigrette and dress vegetables. Top with Manchego, seeds and sprinkle of flat leaf parsley.

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

 

1 T. extra-virgin olive oil

8 ounces halloumi cheese, sliced crosswise !4 inch thick

3 T. honey

3 T. minced jarred hot cherry peppers

2 T. lemon juice

1 T. chopped fresh mint

 

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange halloumi in even layer in skillet and cook, flipping frequently, until deeply browned and crisp on both sides, about 6 minutes. Transfer cheese to cutting board. Wipe out skillet with paper towel. Add honey, cherry peppers, and lemon juice to now-empty skillet. Cook over low heat, stirring occasionally, until syrupy, about 1 minute. While glaze cooks, cut cheese into bite-size pieces. Add cheese back to skillet and increase heat to medium. Continue to cook, stirring gently, until glaze coats cheese, 4 to 6 minutes longer. Transfer to platter, sprinkle with mint, and serve.

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

 

2 pints cherry tomatoes or any other tomatoes

1/3 cup olive oil the good stuff

8 oz feta cheese 1 block

9 oz pasta of choice

2 cloves garlic crushed

fresh basil chopped, to finish

 

Preheat the oven to 400°F. In a baking dish, toss the tomatoes with the olive oil and place the feta in the middle, turning it to coat it in oil. Season everything with salt and pepper and bake for 30 minutes. feta and tomatoes  After 30 minutes, turn the heat up to 450°F and roast until the feta is golden brown 10-15 minutes.  While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well. When the feta and tomatoes are done, remove from the oven and immediately add the garlic and crushed red pepper, if using. Stir everything together until the tomatoes and feta combine into a creamy sauce.  Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. Taste and season with salt and pepper. Stir in some chopped basil and finish with crushed red pepper. Enjoy!  For a twist, scatter some cubes of pancetta over the tomatoes before baking.

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

 

1 pie crust

8 oz. cottage cheese

1 ½ – 2 oz. parmigiano

1 egg

3-4 pearl onions (don’t have those? Sub with shallots!)

1/3 tsp salt

2 T. olive oil

black pepper

 

Press a pie crust into a tart pan. You can either use store-bought or make it yourself. Prick the bottom and sides of the shortcrust pastry with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes. Crack an egg into a mixing bowl and lightly whisk it with a fork. Add the cottage cheese, grated parmigiano and salt and mix to combine. Peel and thinly slice the pearl onions lengthways. Lightly brush the top side with olive oil. After 10 minutes, take the shortcrust out of the oven and add the cheese and egg mixture, spreading it evenly all over the base. Place the thinly sliced onions over the cottage cheese filling, oiled side facing up. Add a dusting of freshly cracked black pepper. Return the tart to the oven and bake another 30-35 more minutes always at 200°C (390°F).

Summer Cheese Board

Summer Cheese Board

Summer Cheese Board

 

A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.

 

Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.

 

Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.

 

Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.

 

Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.

 

Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.

 

Marinated Olives

 

You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.

 

1 cup brine-cured green olives with pits

1 cup brine-cured black olives with pits

cup extra-virgin olive oil

1 shallot, minced

2 tsp. grated lemon zest

2 tsp. minced fresh thyme

2 tsp. minced fresh oregano

1 garlic clove, minced

1/2 tsp. red pepper flakes

1/2 tsp. table salt

 

Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.

 

 

Quick Pickled Carrots

 

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.

 

¾ cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces carrots, peeled and cut into 1/2-inch-thick sticks

2 sprigs fresh tarragon

 

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)

 

 

Fig-Balsamic Jam

 

Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.

 

12 ounces fresh figs, stemmed and quartered

1/2 cup sugar

1/4 cup balsamic vinegar

1/4 cup water

1 T. lemon juice

1 tsp. yellow mustard seeds

3/4 tsp. minced fresh rosemary

Pinch table salt

Pinch pepper

 

Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)

 

 

Cheese Straws

 

Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

 

1 (9 1/2 by 9-inch) sheet puff pastry, thawed

2 ounces Parmesan or aged Asiago cheese, grated (1 cup)

1 T. minced fresh parsley

1/4 tsp. table salt

1/4 tsp. pepper

 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)

Lancashire Lovage

Lancashire Lovage

Lancashire Lovage

 

Lancashire or other crumbly cheese

Lovage leaves (enough to cover the cheese)

 

Wrap the cheese completely in dry lovage leaves and place the whole, wrapped cheese in greaseproof paper. Store in the fridge for a week before eating for the lovage flavor to inveigle itself into the cheese.

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

 

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers’ markets often carry it from spring into early fall, depending on where you live. If you can’t find it, swap in basil. This recipe comes from Erin Scott, creator of the blog (and cookbook) Yummy Supper.

 

1 pound dried white beans, such as cannellini or navy

4 garlic cloves, thinly sliced

1 bay leaf

1 T. kosher salt

 

Pesto

4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)

2/3 cup pine nuts or Marcona almonds

3 garlic cloves, finely chopped

3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)

1 cup extra-virgin olive oil

Pepper and flaky sea salt to taste

 

Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered. If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt. While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse purée. Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side. Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Cinco de Mayo Green Chile Cheese Puffs

Cinco de Mayo Green Chile Cheese Puffs

Cinco de Mayo Green Chile Cheese Puffs

 

3/4 C. whole milk

5 T. unsalted butter, cut into small pieces

1/2 tsp. salt

3/4 C. all-purpose flour

Pinch cayenne pepper

3 large eggs

1/4 C. chopped green chilies

1 C. grated Monterey Jack or Jalapeno (Pepper) Jack cheese

1/2 C. grated Parmesan cheese

1 egg, beaten with 1 tsp. water – for the egg wash

 

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Combine the milk and butter in a saucepan and bring to a boil over medium heat. Combine the salt, flour and cayenne in a small bowl. As soon as it boils, remove the milk from the heat and add the flour mixture. Place the pan back on the heat and cook for about 1 minute, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, jack cheese and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Stir in the diced chilies. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-inch wide and 1-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash. Bake the puffs until golden brown, about 15 to 20 minutes. Serve immediately. Makes about 2 Dozen Cheese Puffs

Easy Calzone Rolls

Easy Calzone Rolls

Easy Calzone Rolls

 

2 loaves frozen bread dough, thawed

1/2 pound sliced ham

1/2 pound sliced hard salami

2 cups shredded mozzarella cheese

1 cup jarred marinara sauce

 

Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

Roasted Asparagus Tomato Pesto Melt

 

1 large slice sourdough bread thickly sliced

5 spears asparagus roasted

2 slices tomato

2 slices sharp cheddar cheese

2 T. basil pesto store bought or homemade

fresh cracked pepper

 

Preheat broiler or grill. Toast the bread slice. Once the bread is toasted, add 2 heaping T. of Pesto onto the bread and spread evenly. Add 5-6 spears of Roasted Asparagus. Place tomato slices on top of asparagus. Place slices of cheese on top of tomato. Place in broiler for about 5-10 minutes until cheese is melted or grill until the cheese is melted. Drizzle extra pesto on top of the sandwich, to taste and freshly cracked pepper.

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

Mushroom, Chive and Cheddar Waffles

 

1 cup all-purpose einkorn flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, separated

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1 cup grated aged Wisconsin Cheddar cheese

3/4 cup diced cremini mushrooms

1/3 cup diced chives

Calabrian chili peppers in oil (optional)

Maple syrup or honey (optional)

 

In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.

In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

 

4 cups cherry tomatoes

1 pound gnocchi (fresh or frozen)

3 tablespoons olive oil

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 cups bocconcini balls

fresh basil leaves (roughly chopped)

balsamic reduction (optional)

 

Preheat the oven. Preheat the oven to 400°F. Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.  Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini. Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

Field Mushrooms Stuffed with Taleggio and Prosciutto

 

2 tablespoons olive oil, plus extra to drizzle

2 red onions, thinly sliced

6 field mushrooms, stalks trimmed

1/3 cup roughly chopped sundried tomatoes, drained

8 prosciutto slices, cut into strips

250g Taleggio cheese (from delis), sliced

1 tablespoon chopped flat-leaf parsley leaves

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, for 10 minutes or until caramelized. Preheat the oven to 180°C. Place the mushrooms in a baking dish, cup-side up. Divide the tomato, onion and prosciutto among mushrooms, then top with cheese. Season, drizzle with extra oil, then bake for 20 minutes or until the mushrooms are tender and the cheese has melted. Garnish with parsley and serve.

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

 

½ lb ground chorizo sausage

1 clove garlic, minced

1 T. olive oil

8 large eggs, lightly beaten

½ cup freshly shredded Cheddar cheese

¼ cup chopped fresh cilantro

½ tsp. pepper

¼ cup fresh salsa

 

Cook chorizo and garlic in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until fully cooked, stirring to crumble. Reduce heat to medium; add eggs to skillet and sprinkle with cheese. Cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. Sprinkle with cilantro and pepper. Serve with salsa.