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Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

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

4 T. extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

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

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 T. extra virgin olive oil

½ tsp. crushed red pepper flakes

Pinch of salt

 

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

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

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

6 cup savory chicken bone broth (or chicken stock)

1/2 stick unsalted Kerrygold Butter

1/3 cup heavy cream

1 cup shredded Kerrygold Reserve Cheddar

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

sea salt, to taste

freshly cracked black peppercorns, to taste

2 tablespoons chopped cilantro per plate

Caramelized Onions:

 

1 large Sweet Vidalia Onion

1 tablespoon extra virgin olive oil

2 tablespoons high-quality unsalted butter

sea salt, to taste

freshly ground black peppercorns, to taste

 

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

 

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

 

Cooking the lamb sausage:

 

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

 

Cheesy Grits Directions:

 

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

 

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

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

WIW: Caprese Salad with Waffled Eggplant

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

kosher salt or coarse sea salt, to taste

ground black pepper, to taste

2 medium-size tomatoes

4 oz. fresh mozzarella

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

1 large bunch basil, washed and dried, stems removed

 

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

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

Grilled Asparagus Wrapped in Mozzarella & Prosciutto

20x Asparagus Heads (cut pieces of asparagus)

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

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

Ground Pepper (to taste)

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

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

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

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

WIW: Gridded Grilled Cheese

 

1 T. Room Temperature Butter

2 slices Sturdy Sandwich Bread

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

 

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

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

1 piece (6 inches long) baguette

2 slices cheddar cheese

2 large eggs

1 tsp. butter

Coarse salt and freshly ground pepper

2 large tomato slices

1/4 C. fresh basil leaves

 

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

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Tuna Mini Melts with Rosemary

Italian tuna in olive oil, lightly drained

1 small shallot, finely chopped

1 large sprig rosemary, leaves stripped and finely chopped

Black pepper

4 slices provolone cheese, deli sliced

16 rounds sliced sesame baguette

2 T. butter

 

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

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread

 

½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved

 

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

Ploughman’s Sandwich

Ploughman’s Sandwich

Ploughman’s Sandwich

rosemary raisin bread

Olive oil

1 red onion, cut into thick slices through the root

6 T. balsamic vinegar

Salt and pepper

8 thick slices Raisin and Rosemary bread

A couple of knobs butter

1 curly leaf lettuce

8oz. Strong Cheddar Cheese, thickly sliced

 

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

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil

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

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

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

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

1 large egg, lightly beaten

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

1/4 C. panko or regular bread crumbs

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

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

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

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

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

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

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

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

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

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

 

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

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

1block guava paste

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

 

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

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

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

 

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

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Cheddar Cheese Coins

Cheddar Cheese Coins

Cheddar Cheese Coins

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

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

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. paprika

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

3 T. water

 

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

Baked Brie Strata

Baked Brie Strata

Baked Brie Strata

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

Salt & Pepper

Olive Oil Pam

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

4.4oz. pkg. Brie, cut into ½” cubes

1 C. halved Cherry Tomatoes

4 Eggs

2/3 C. evaporated Fat-Free Milk

1/3 C. Scallions, sliced

3 T. chopped fresh Dill

Salt and Pepper

 

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

 

Yield: 6 servings

Calories: 216

Fat: 10g

Fiber: 3g

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

1 C. flour

3/4C. cornmeal

3 T. sugar

1 1/2tsp. baking powder

3/4tsp. salt

1/2tsp. baking soda

1/2tsp. pepper

1 C. buttermilk

2 eggs

4 slices bacon, chopped

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

3 T. unsalted butter

 

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

Baked Cheese Bites

Baked Cheese Bites

Baked Cheese Bites

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

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

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

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

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

Waffle Iron Fried Cheese

Waffle Iron Fried Cheese

Waffle Iron Fried Cheese

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

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

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

Green Chile Waffled Quesadillas

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

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

Skinny Welsh Rarebit

Skinny Welsh Rarebit

Skinny Welsh Rarebit

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

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

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

Skewered Buffalo Mozzarella Parcels

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

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

Grilled Cheese Sandwich

Grilled Cheese Sandwich

Grilled Cheese Sandwich

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

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

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

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

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

Uses for Parmesan Cheese

Uses for Parmesan Cheese

Uses for Parmesan Cheese

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

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

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

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

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

LunaCafe OtherWorldly Green Chile Mac & Cheese

LunaCafe OtherWorldly Green Chile Mac & Cheese

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

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

3 C. Green Chile Crema

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

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

Green Chile Crema

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

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

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

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

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

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

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

Chef Capon’s Cheddar Bacon Waffles

Chef Capon’s Cheddar Bacon Waffles

2 C. all-purpose flour (10 oz)
¾ C. granulated sugar
1 tsp. salt
1 tsp. baking powder
3 eggs, separated
1.5 C. milk
1 C. unsalted butter, melted
6 strips bacon, cooked and crumbled
2.5 oz. grated cheddar cheese
3 scallions, chopped

Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot. Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside. In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside. In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks. Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined. Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one C. per waffle), and cook for approximately 5 minutes, until golden brown. When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

Mini Garden Pizzas

Mini Garden Pizzas

1 recipe Pizza Dough
2 tablespoons Olive Oil
1 ball Fresh Mozzarella , thinly sliced
½ cup Grape or Cherry Tomatoes, sliced
1 recipe Simple Parsley Gremolata (see below for recipe)
Salt and Pepper, to top
10-12 Fresh Basil Leaves

Preheat the oven to 425 degrees. Divide the dough into 12 equal sections. Shape each section of dough into a ball. Roll each ball into a circle that is 1/8” thick. Place the dough circles spaced 2” apart on parchment-lined baking sheets. Brush the top of each dough circle with olive oil. Top each dough circle with a few slices of fresh mozzarella. Top half of the dough circles with 5-6 tomato slices, each. Add a bit of basil. Sprinkle the remaining half of the pizzas with gremolata (about 1-2 teaspoons, each). Sprinkle the pizzas with salt and pepper. Bake in the preheated oven on the top rack for 10-12 minutes, or until the cheese is bubbling and crust is golden brown.

Simple Parsley Gremolata

¼ cup Fresh Parsley, chopped
3 Garlic Cloves, finely minced
Zest of 1 Lemon

Combine all ingredients in a small bowl and mix together. Sprinkle over pizzas, meat, fish, pastas, etc. Store the Gremolata in an airtight container. Keep refrigerated. Will keep for about 1 week.

Llapingachos (Ecuadorian Potato and Cheese Patties)

Llapingachos (Ecuadorian Potato and Cheese Patties)

5 large Russet potatoes, peeled and cut in chunks
2 tsp. sunflower oil
½ C. finely chopped white onion
2 tsp. ground achiote
1 C. grated Mozzarella or Fontina cheese
Salt to taste

To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.

Boil the potatoes until soft. Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour. Make small golf size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

This style of creamy soup is common in the Yucatan Peninsula. At the Hacienda San Jose near Merida, the capital of Yucatan, I tasted one that was so delicious I asked the chef to show me how he made it. In exchange. I shared my take on a soft cheese mixture to use as a garnish. The combination is sublime! The soft, moist cheese, seasoned with jalapeno and chives, slowly blends into the watercress soup as you eat it. Your first spoonfuls of hot soup will have distinctive bites of cheese, but by the end, the cheese will have melted into the soup, so it becomes even creamier, its flavors enhanced by the jalapeno and chives. The version I tasted in Yucatan was made not with watercress but with chaya leaves, which taste like a sort of cross between watercress and baby spinach. Since chaya is practically nowhere to be found in markets north of the border, I developed my version using watercress, which I prefer because of its beautiful color. But feel free to try it with spinach. You could also make the soup with a cilantro base.

Crema de Berros con Requeson (Creamy Watercress Soup with Spiced Fresh Cheese)

Requeson: I wish there were more of this creamy, moist soft cheese to be found on this side of the border. With its slight tang and incredibly fresh feel, requeson is both a little sweet and a little salty, much like farmer’s cheese. It is perfectly balanced. In texture, it’s similar to ricotta, but ricotta is one-dimensional by comparison and a bit sweeter, without requeson’s definitive tang. You could also use queso fresco for the garnish in this recipe, but it’s a firmer, less creamy cheese. You could use fresh goat cheese as well, though it has a much stronger, more assertive, acidic flavor. But it works well with this soup because it melts like the other cheeses.

4 tablespoons (1/2 stick) unsalted butter
1 cup coarsely chopped white onion
2 cups thinly sliced leeks
1 cup thinly sliced celery
1 cup chopped peeled carrots
1 teaspoon kosher or sea salt or to taste
2 tablespoons all-purpose flour
2 cups milk
4 cups chicken broth, homemade or store-bought
4 cups watercress leaves and upper part of stems
8 ounces requeson, ricotta. queso fresco, or farmer’s cheese
2 tablespoons Mexican crema, creme fraiche, or sour cream
1 jalapeno or serrano chile, finely chopped or to taste
2 tablespoons chopped fresh chives
Freshly ground black pepper

In a large heavy pot, melt the butter over medium-high heat. Once it foams, add the onion, leeks, celery, and carrots, season with salt to taste, and cook, stirring occasionally, for 10 minutes, or until completely softened but not browned. Sprinkle the flour over the vegetables, stir together, and cook, stirring, for 2 minutes, or until the flour is no longer raw and the mixture smells toasty. Reduce the heat to low, stir in the milk, and bring to a simmer, stirring. Simmer for 5 to 6 minutes, until thick and creamy. Add the broth and watercress, bring to a low simmer, and simmer for 5 minutes. Remove from the heat. Meanwhile, in a medium bowl, mash the cheese and cream with a fork. Add the chile, chives, and salt and pepper to taste. Mix well. Keep covered in the refrigerator until ready to serve. In batches, puree the soup in a blender until completely smooth; hold a towel tightly over the blender top to prevent hot splashes. (It won’t jump quite as much if you let it cool down a little before you puree.) Return to the soup pot and stir. Taste and adjust the seasoning. Reheat gently. Ladle the hot soup into soup bowls. Place a generous dollop of the cheese mixture in the
middle of each bowl and serve.

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

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

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido1 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.

Green Ravioli with Garlic Filling

Green Ravioli with Garlic Filling

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.