Cheese & Meat Platter 101
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
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
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
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
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
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
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
4 flour tortillas
1 C. shredded Mexican- style cheese, such as queso Chihuahua or Monterey Jack
1â„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: • 1â„2 C. shredded chicken or pork • 1â„2 C. sliced steak • 1â„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
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
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
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
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
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
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
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
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
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)
5 large Russet potatoes, peeled an
d 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
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)
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.
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
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
1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
1/2 cup chopped cilantro
Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.
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.
Pasta with Heirloom Tomatoes, Basil and Brie
4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce
Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.
Alice Springs Chicken
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 T. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease. Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.
Hot Brie Pasta
½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan
Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.
Mac n Cheese on a Sheet Pan
This came up in a search for sheet pan meals — I was wondering how pasta would work there, but instead it is a way to cook Mac and Cheese so you get more of the delicious crispy bits on top; its not really a one pan sheet pan meal. Ah well, still sounds like a great idea =)
3/4 pound elbow macaroni
8 tablespoons unsalted butter, divided
1/4 cup flour
2 cups whole milk
2 cups water
1 1/4 teaspoons kosher salt
Freshly ground black pepper to taste
6 oz fresh bread to be pulsed into crumbs (3 cups once pulsed)
parsley, a medium to large bunch
2 to 3 cloves garlic
1/4 teaspoon kosher salt
1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
1 cup (8 oz) Fresh Mozzarella, diced into small cubes
Preheat oven to 425°F. Bring a large pot of water to a boil. Add a tablespoon of kosher salt. Boil macaroni for about 5 minutes or for 2 minutes less than the box’s suggested al dente time. (For example, my macaroni box said ‘al dente perfection’ in 7 to 9 minutes. I boiled mine for 5.) Drain. Do not rinse. Set aside. In the same large pot, melt 4 tablespoons of butter over medium-high heat. Add flour, whisking constantly for about a minute. Add milk and water, whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Add 1 1/4 teaspoons kosher salt and pepper to taste. Simmer until mixture begins to thicken, about 20 minutes. Note: the mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay — see photo. Remove from the heat. Meanwhile, melt remaining 4 tablespoons of butter stovetop or in microwave. Pulse bread in food processor to make crumbs. Measure 3 cups and place in a mixing bowl. Add parsley (it’s ok if the tender stems are included — use the top 3/4 or so of the bunch) and garlic to food processor. Pulse until fine, then add to bowl with breadcrumbs. Season with 1/4 teaspoon kosher salt. Pour butter over top and mix with spatula until combined. In a large mixing bowl, toss macaroni with grated Parmigiano Reggiano — it’s ok if the noodles are sticking together; they will separate once the béchamel is poured over top. Line a jelly roll pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute mozzarella cubes over top. Scatter breadcrumb mixture evenly over top. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling. Let sit 10 minutes before serving.
Chorizo & Corn Casserole
1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained
Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.
Hasselback Chile Garlic Cheese Bread
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2¼ Teaspoons) (minus ½ tsp for high altitude)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
â…“ pounds Sharp White Cheddar, or whatever cheese you prefer
1 cup diced mild green chiles
½ cup melted butter
2 cloves of garlic, pressed
¼ tsp ground cumin
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour ¼ cup at a time. If using a stand mixer, use a maximum speed of 2 or ‘stir’. When the dough starts pulling away from the sides and the bowl seems to be fairly clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. If at high altitude, it should take about a half hour to double. Punch down dough and cut in half. Form into two long baguettes the length of the cookie sheet. Twist or braid the dough if you wish. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter. Stir the pressed garlic and cumin into the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices ¾′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese and about a tablespoon of chiles. I like to take 2 thin slices of cheese, sandwich green chiles between them, and then insert the cheese between two bread slices. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
Asparagus Gratin
2 pounds thin asparagus
3 cups water
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour (I used whole wheat)
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded
Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minutes. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.
Caramelized Shallot and Crispy Sage Macaroni and Cheese
1 lb orecchiette pasta
2 T. olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T. butter
1/4 C. all-purpose flour
1 1/2 C. buttermilk
1 C. heavy cream
2 C. shredded sharp cheddar cheese
2 C. Gruyere cheese
1 tsp. kosher salt
1/4 C. chopped fresh sage
Cook the pasta according to package directions. Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside. Meanwhile, melt 4 T. of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 T. butter in a small saucepan over medium heat. Add sage, sauté 1 minute and turn off heat. Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!
Fried Tomatoes alla Romano
2 large red tomatoes, a bit firm
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 C. flour
1/3 C. corn meal (polenta)
2 T. olive oil
Cut ham slices in half the short way. Cut 3 1/3 – 1/2″ (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 – 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes – until cheese just starts to melt. Transfer tomatoes to individual plates and serve.
Sirloin Steak with Balsamic Onions, Bacon and Brie
3 lb. beef loin top sirloin steak
6 strips of thick cut bacon (cooked and broken into small pieces)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 large red onions
1 tsp salt
1 T. honey
1/2 tsp pepper
brie cheese
Heat a griddle over medium heat until water droplets sizzle when splashed on it. While the griddle is heating, mix together in a bowl the balsamic vinegar, olive oil, honey, salt and pepper.
Cut the onions into thin slices and put in the balsamic mixture in the bowl. Place the steaks on the griddle. Heat a pan over medium heat and place the balsamic onions in the pan. Cook the onions until they are soft and caramelized. Flip the steaks after about 10 minutes for medium doneness. (Grill on each side for about 10 minutes) When the steaks and onions are done, plate the steaks, sprinkle them with a bit of salt and pepper, add brie to the top of each steak, add the onions and then top with the crumbled bacon pieces.
Fried Garlic Cheese Sticks
1-½ pounds Monterey Jack cheese
30 cloves fresh garlic
4 cups peanut oil
1 tablespoon Italian seasoning
3 eggs, beaten
2 cups all-purpose flour
3 cups French bread crumbs
3 tablespoons chopped, fresh parsley
1 small jar Marinara sauce or homemade Marinara sauce
Slice cheese into 30 slices, about ¼-inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to surface and are light brown in color. Drain on paper towels. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each to make 15 bars. Dip flour coated pieces into egg, and then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high heat and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until they are all fried. Serve with toothpicks and Marinara sauce for dipping. Makes about 30 pieces
Burrata Crostini
½
C. Baby Arugula
4 oz. Cherry Tomatoes
¼ lb. Buffalo Mozzarella Ball
2 T. Ricotta Cheese
¼ C. Heavy Cream
2 French Baguette ( 12 Slices each )
Black Pepper
¼ C. Kosher Salt
Kosher Salt, to taste
2 T. Canola Oil
1 T. Extra Virgin Olive Oil
1 qt. Water
You can use store-bought burrata if you can find it. Often, burrata is expensive and has a very short shelf life. This homemade version is a good alternative. Make sure to use fresh mozzarella. The burrata is best if left to set overnight. Allow to chill for at least 2 hours. Also make the oven-roasted tomatoes the day before if you can, then assemble just prior to serving.
A recipe for 4 should require 20-24 crostini.
Line sheet pan with parchment paper. Cut tomatoes in half and place on prepared sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper to taste. Remove mozzarella from refrigerator. If it is not already in slices or smaller balls, cut cheese into 2 inch pieces. Allow to come to room temperature. Slice each baguette crosswise into 1/4 inch thick pieces to measure the indicated amount, or 6 slices per person. Preheat the oven to 350 degrees. Place tomatoes in oven and roast for [30-40 minutes]. Tomatoes should start to dry out and become shriveled. Add water and salt to medium saucepan and bring to 190 degrees. Remove salt water from heat and add mozzarella balls. Allow to sit for 3 minutes. Use kitchen tongs if water is too hot and remove 1 ball at a time from the pot. As each ball is removed, the cheese should be soft enough to easily pull into strings. Cut each string into thumbnail-sized pieces and place in a medium mixing bowl. Add cream and ricotta to mixing bowl with cheese curds. Mix to combine. Mixture should resemble cottage cheese. Cover and chill for at least 2 hours. Transfer tomatoes to small mixing bowl; cover and chill while burrata is setting. Heat a large sauté pan over medium heat. Add canola oil and warm. Prepare a plate with layers of paper towels. Set plate near the stove for the toasted baguette. Once oil is hot, add the baguette slices. Oil should sizzle when you add the bread. Do not crowd the pan. Cook until the crostini are golden brown and crispy, about 3-5 minutes. Only cook one side. Transfer to the plate lined with paper towels. Sprinkle with salt while warm. Assemble no more than an hour prior to serving so crostini stay crisp. Layer crostini with a leaf of arugula and a teaspoon of burrata, and garnish with a tomato. Place burrata crostini on serving tray. Enjoy!
Marinated Mozzarella with Preserved Lemon and Basil
4 buffalo mozzarella, sliced
2 cloves garlic, thinly sliced
30g preserved lemon rind
½ cup (125ml) olive oil
2 tablespoons olive oil, extra
12 basil leaves
Crispy flat bread, to serve
Place the mozzarella, garlic and preserved lemon on a platter and spoon over the oil. Cover and refrigerate for 1 hour or until ready to serve. Heat the extra oil in a non-stick frying pan over medium heat. Cook the basil for 30 seconds or until bright green and crispy. Remove from the pan and drain on absorbent paper. Top the mozzarella with crispy basil leaves and serve with the flatbread. Serves 8.
Cheese and Charcuterie Plate
Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.
selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced
Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.
What Cheeses And Meats Should You Use?
The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:
1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)
If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.
Too Much, Too Little… How Much Should You Buy?
Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.
What Do I Plate It All On?
Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).
To Cube Or Not To Cube…
The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.
How Many Knives Do I Need To Use?
Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.
What Else Should I Add To The Board?
Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.
What Condiments Should I Add To The Plate?
Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.
What Type Of Crackers Should I Use?
As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.
When Should I Pull The Platter Together?
Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.
Now, What Type Of Wine Should I Serve?
Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port
Sautéed Feta w/ Piquant Relishes
2 pkgs. (8 oz. each) Athenos Feta Cheese
All-purpose flour
Olive oil
1 lemon, optional
Cut the feta into either slices or triangles that are ~1/2″ thick (cut into thirds, so that you have 3 “slabs”, then cut each of those down the center diagonally to get 6 triangles or in half lengthwise to get 6 slices). Pour some flour onto a plate. Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat. Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side. If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate. Spoon a bit of each of the sauces over the cheese to serve.
Parsley, Raisin, Caper, and Pine Nut Relish
2 T. golden raisins, coarsely chopped
1 T. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 T. pine nuts, finely chopped
1 garlic clove, minced
1/4 c. Fresh flat-leaf parsley, chopped
2 T. extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper
Combine everything, then season to taste with salt and pepper.
Sundried Tomato, Walnut, Olive, and Oregano Relish
~8 sundried tomatoes, dry pack, coarsely chopped
2 T. kalamata olives
1 T. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 T. walnuts, finely chopped
1 garlic clove, minced
1 T. fresh oregano, chopped (or 1 tsp. dried)
2 T. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper
Combine everything, then season to taste with salt and pepper.
Saganaki with Honey & Sesame
2 T. Honey
4 ½ oz. ¾†thick Kasseri Cheese
1 Egg, lightly Beaten
Flour, for coating
Olive Oil, for frying
1 tsp. black sesame Seeds
Heat honey gently in small saucepot. Keep warm over low heat. Pour oil into a small nonstick skillet to a depth of ½ inch. Put egg in one flat bowl and flour in another. Heat oil over medium high heat until a bread cube dropped in the oil browns in 15 seconds. Dip cheese into the egg, then pat it in flour to coat well. Add to oil and fry until golden on both sides. Spoon / splash oil onto the sides to make sure they are fried golden too. When crisp on the outside and soft in the middle, remove to paper towel to drain. Serve hot, cut up into squares, drizzled with honey and sprinkled with sesame seeds.