RSS Feed

Tag Archives: cheese

Hot Doughy Buns with Cheesy Cheddar Soup

Posted on November 15, 2010 by amydeline

During the past week, we worked our way through a full Thanksgiving meal. The kids and I are still diligently working on finishing the leftover pies. Let’s take a quick look at the Thanksgiving menu we covered…

Herb-Roasted Turkey Breast with Pan Gravy

Sausage, Apple, and Leek Stuffing

Cranberry Orange Sauce

Spiced Sweet Potato Puree with Pecan Streusel

Shaved Apple-Fennel Salad

Roasted Garlic Smashed Potatoes

Green Beans Almondine

Roasted Brussel Sprouts with Bacon and Walnuts

Sweet Honey Cornbread

Fresh Pumpkin Coconut Pie

Chocolate Pecan Pie

Sounds like a pretty spectacular meal to me! But, I promised you one more thing; homemade hot, doughy rolls. Recently, I was glancing through the current Thanksgiving-themed edition of Food Network magazine and I ran across the most mouthwatering, step-by-step guide for soft, doughy dinner rolls. They looked even better than my husband’s favorite Thanksgiving rolls, which we usually buy pre-made from our grocery store. I had to give this recipe a try.

I made one small adaptation to the recipe as published in Food Network magazine. The original recipe calls for mixing the dough using a stand mixer. While this is a convenient option, I’m hesitant to share recipes which require special equipment, since I recognize that not everyone has access to a stand mixer. So, I tested the dough out by hand. And it worked perfectly! If you have a stand mixer, go ahead and use it, but if you don’t, rest assured that it’s totally possible to make these delicious rolls by hand.

And, are you ready for the best part about these rolls?? The dough can be completely prepared ahead of time and frozen until ready to use, which makes this a totally doable addition to your Thanksgiving table. The recipe produces a huge batch of twenty-four rolls. I baked eight last night for our dinner and threw the remaining sixteen in the freezer for Thanksgiving!

Hot, Doughy Dinner Rolls

Adapted from the Food Network Magazine recipe for Parker House Rolls by Alex Guarnaschelli

Ingredients

  • 1 packet Dry Active Yeast
  • 1/2 cup Warm Water (110-115 degrees)
  • 1/2 cup Sugar
  • 1 cup Flour
  • 1 1/2 sticks Butter, melted and cooled
  • 2 cups Whole Milk (at room temperature)
  • 2 Eggs (at room temperature)
  • 1 Tablespoon Salt
  • 6 1/2 cups Flour
  • Butter for Brushing

Directions

Sprinkle the yeast in the bottom of a large bowl. Stir in the warm water and sugar. Wait a minute. Then, mix in the 1 cup of flour until well combined. Set aside.

In a large bowl, stir together the melted butter and milk. Whisk in the eggs. Stir in the yeast mixture. Gradually stir in the flour and the salt, a cup or so at a time, until a ball of dough forms. Towards the end of mixing, you may find it easier to use your hands to knead the remaining flour into the dough. Add up to 1/2 cup additional flour if the dough seems too sticky.

Place the ball of dough into a large bowl which has been brushed with melted butter. Loosely cover with a towel and allow to rest at room temperature for about 2 1/2 hours. The dough should double in size.

Once the dough has risen, place the dough onto a well-floured work surface. Using your hands to press and pull the dough, form a rectangle, about 18 inches long by 8 inches wide. It should be about 1/2 inch thick.

Using a knife, cut the dough in half lengthwise. Then, cut the dough crosswise into 12 strips. You should have 24 total dough strips.

Form each strip into a little roll, by folding part of the strip under, so that a small section of the top overhangs the bottom. Then tuck the overhanging piece underneath. Place the formed rolls, seam-side down, onto a parchment-lined baking sheet, close to each other, forming 3 loaves of 8 rolls each. (The rolls can be wrapped and frozen at this point, if desired.)

If baking immediately, bake at 375 degrees for 18-20 minutes. If baking from frozen, bake for 25 minutes at 325 degrees, then an additional 10 minutes at 375 degrees. Brush the rolls with melted butter prior to serving.

Makes 24 buns

**The original Food Network Magazine recipe and photo guide can be found by clicking here.

We needed a little something to go along with our buns, so I turned to my Delicious Disney cookbook for a really fantastic Cheddar Soup straight from Disney’s Le Cellier restaurant. This soup is thick, satisfying, and a cinch to throw together. The recipe, as follows, produces a huge ten-serving batch. It can easily be halved for smaller crowds.

Start by cooking about a half pound of chopped Bacon in a large stockpot or dutch oven pan over medium heat, until fully-cooked and slightly crispy. Throw in four tablespoons of Butter, one finely diced medium Onion and about 1/2 cup finely diced Celery. Cook for about 5 minutes.

Stir in a cup of Flour. The mixture will be very thick. Cook over medium heat for a few minutes. Then, whisk in 3 cups of Chicken Stock. Continue whisking until smooth. Bring to a simmer and cook for about 10 minutes. The mixture will be quite thick. Pour in 4 cups of Milk. (Skim milk would be perfect.) Bring to a gentle simmer (not a boil) and cook for 10 more minutes. Turn down the heat and stir in a pound (16 ounces) of Shredded Cheddar. Stir until the cheddar melts into the soup. If the soup is too thick, add a bit more milk. Stir in about a tablespoon of Worchestershire Sauce and a tablespoon (or more) of Tabasco Sauce. If desired, add 1/2 cup of warm Beer. Season with salt and pepper, as desired.

Garnish with chopped bacon and chopped green onions.

 

16 Comments

Posted in Baking, Breads, Cheese, Food, Main Course, Recipes, Side Dishes and tagged , , , , , , , , , , , . Bookmark the permalink.

**Top Secret Family Recipe**

Posted on November 2, 2010 by amydeline

There’s something special about secret family recipes. I’d be willing to bet that every family has got at least one. They are the recipes which are passed on from one generation to the next, the recipes which are prepared on special occasions, the recipes which make you think of home. Perhaps it’s a certain cookie recipe which is baked every Christmas; the one all of your friends and neighbors look forward to. Maybe it’s a special blend of spices which makes your chili stand out. Or it might be a Strawberry-Rhubard Pie which won your Great Aunt Ethel the grand prize at a state fair back in 1920. Whatever it is, these family recipes hold a special worth. They evoke memories and a family pride, which contribute an immeasurable level of value to an otherwise ordinary recipe.

Some families guard their secret recipes with their lives, much like Colonel Sanders guards his secret blend of herbs and spices or Spongebob protects the secret crabby-patty ingredient. Try asking for the recipe and they evade your request, changing topics or vaguely agreeing to send it to you at some unspecified future time. Or perhaps they agree to share the recipe, but it’s done in a whisper, as if Great-Great-Grandma Jones is going to rise from her grave at any moment. Secret family recipes are a special sort of recipe.

As you may expect, my family has its own share of secret recipes. The one which I most strongly associate with home is my dad’s recipe for Connecticut Supper. It’s been my dad’s signature recipe for as long as I can remember. Even now, when we go home for a visit, my dad eagerly prepares Connecticut Supper or he retrieves a tin from the freezer, saved for that very occasion. Either way, it’s almost always waiting for us. It feels like home.

My dad can’t recall the exact origin of the recipe, though he’s pretty sure it was originally found in an old Betty Crocker cookbook circa 1970’s, or something of the like. As far as the name, there is no explanation for that either. It is what it is; Connecticut Supper. And Connecticut Supper is a beefy, cheesy, potato-laden casserole which is pure cold-weather comfort food. This is a Sunday dinner type of meal; a one-dish meal, bubbly hot out of the oven and perfect for a crowd.

Now, we’re all friends here, so I’m going to trust you with my family secret. This is just between us. Shhhh…

**CONFIDENTIAL**

Connecticut Supper

Ingredients

  • 2 large Onions, chopped
  • 2 Tbsp Vegetable Oil
  • 2 pounds Stew Beef, cut into 1″ cubes
  • 1 cup Water
  • 2 cups Mushrooms, sliced*
  • 2-3 Potatoes, peeled and sliced
  • 1 cup Sour Cream
  • 1 can Cream of Mushroom Soup
  • 3/4 cup Milk
  • Salt and Pepper
  • 10 ounce bar of Sharp Cheddar, grated
  • 1 – 1 1/2 cup Wheaties, crushed

*My dad recommends finding your mushrooms at the grocery store, not from your lawn.

Directions

Heat oil in a large saucepan or dutch oven over medium heat. Add the onions and cook for 5-7 minutes until the onions are tender and lightly browned. Season the beef with salt and pepper. Add the beef to the onions. Cook for a few minutes, until the beef is lightly browned. Pour the water over the mixture. Cover and gently simmer for about 50 minutes.

Preheat oven to 350 degrees. Pour the beef, onions, and cooking liquid into a large (13×9) baking dish. Arrange the mushroom slices in an even layer over the beef. Arrange the potatoes in an even layer over the mushrooms. In a small bowl, combine the sour cream, cream of mushroom soup, and milk. Season with salt and pepper, to taste. Spread the mixture over the potatoes. Top with cheddar cheese, then crushed Wheaties. Bake for 1 1/2 – 2 hours. Allow to cool for about 15 minutes before serving.

**CONFIDENTIAL**

This blog post will self-destruct upon reading.


What’s your family’s secret recipe? Will you share it with me?

6 Comments

Posted in Beef, Cheese, Food, Main Course, Potato, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

Taco Salad with Homemade Spicy Buttermilk Ranch Dressing

Posted on October 19, 2010 by amydeline

I saw a picture of tacos yesterday. I’m highly suggestible when it comes to food stimuli. Immediately, I needed tacos. Though, after a weekend of gluttonous eating, I was in the mood for something a little lighter, greener, and fresher. I set my sights on taco salad.

Now, it probably wouldn’t make for very interesting reading if I sat here and told you about how I picked up a bottle of dressing and a packet of taco seasoning and whipped up a taco salad. Admittedly, that would be the fastest approach to building a taco salad and I’m sure the result would be pretty delicious. But, if you’ve got the time to do it, building the pieces from scratch will give you a fresher, healthier, and tastier result. And you can rest easy in knowing that you’ve eliminated all of those hard to pronounce food additives from your meal. Who wants to eat shelf-life extenders, stabilizers and anticaking agents anyway?? I know I’d much rather eat food.

The hero of this dish is the Spicy Buttermilk Ranch Dressing. I started with a basic buttermilk ranch, but with a little twist. Many ranch dressing recipes call for mayonnaise, which, as you may know, is on the short list of ingredients I avoid. Without naming names, I recently ran across a recipe, authored by a certain mayonnaise-loving Food Network celebrity chef, which called for mayonnaise as an ingredient in a layered cranberry sauce dish. I cringed. I’m still cringing. She seems to seek out opportunities to incorporate mayonnaise into dishes. I suppose that’s a positive for people who enjoy mayonnaise. But, I am on the polar opposite end of that spectrum. With that in mind, I created a mayo-free buttermilk ranch dressing. Once I was satisfied with the basic ranch dressing recipe, I added a few more ingredients to spice it up for our taco salad. You’ll notice that in the recipe, I italicized the final four ingredients. Without those ingredients, you can use the recipe as a basic buttermilk ranch dressing. Add the final four ingredients for a kicked-up Mexican-style ranch, perfect for a taco salad!

Taco Salad

Ingredients

  • 4 10″ Tortillas
  • 1 Head Iceberg Lettuce, chopped
  • 1/2 cup Black Olives, sliced
  • 1 cup Mexican Blend cheese, shredded
  • 2 Tomatoes, diced
  • 1 Avocado, chopped
  • 1 pound Seasoned Taco Meat (recipe below)
  • Spicy Buttermilk Ranch Dressing (recipe below)

Directions

To Make the Tortilla Shells: Preheat oven to 400 degrees. Place a 10 ” flour tortilla inside of a medium-sized oven-safe bowl. Push the tortilla down to the bottom of the bowl. Place the bowl into the oven and bake for 12-15 minutes, until golden brown and crispy. Repeat with all tortillas.

To Assemble the Salad: Fill the baked tortilla shells with chopped iceberg lettuce. Top each salad with about 1/4 cup shredded cheese. Top with 1/4 of the seasoned meat. Sprinkle with tomatoes, olives, and avocado. Drizzle with the spicy buttermilk ranch dressing.

Spicy Buttermilk Ranch Dressing

Ingredients

  • 1 cup Buttermilk
  • 1/2 cup Sour Cream
  • 1/2 Tbsp Lemon Juice
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Mustard Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Paprika
  • 1/8 tsp Garlic Powder
  • 5-6 Chives, chopped (about 2 Tbsp)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Diced Chiles, fresh or canned
  • 1/4 tsp Chile Powder
  • 1/4 tsp Cayenne

Directions

Whisk together the buttermilk and sour cream, until smooth. Add the lemon juice, salt, pepper, dry mustard powder, onion powder, garlic powder, and paprika. Stir in the chopped chives. (At this point, you’ll have a tasty, homemade buttermilk ranch dressing.) Add the final four ingredients and stir to combine. Refrigerate for at least an hour before using. The dressing can be made a day or two ahead of time.

Seasoned Taco Meat

Ingredients

  • 1 pound Lean Ground Beef or Turkey
  • 1 tsp Chile Powder
  • 1 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Water
  • 1/8 tsp Cumin

Directions

Cook ground beef or turkey in a skillet over medium heat, until fully cooked. Add the chile powder, salt, onion powder, garlic powder, cayenne, and cumin. Stir to combine. Add the tomato paste and water. Stir until evenly combined. Taste and adjust seasonings, as desired.

9 Comments

Posted in Beef, Cheese, Dressings and Condiments, Food, Main Course, Recipes, Salads, Vegetable and tagged , , , , . Bookmark the permalink.

Italian Mac and Cheese

Posted on October 18, 2010 by amydeline

This recipe comes by request of my sister. After trying out my Spicy Bacon Mac and Cheese, her brain went into mac and cheese overdrive. (It’s a very common side effect after consuming tasty mouthfuls of ‘ronis oozing with cheese.) Moments after her first bite, I received a message which read, Italian Mac and Cheese…mozzarella, provolone, prosciutto, and roasted red peppers. Go! My sister’s wish is my command. So, away we went.

Just like with my Spicy Bacon Mac and Cheese, I started with a basic base of thickened milk; a roux made of 3 tablespoons of butter and 3 tablespoons of flour, then 2 cups of milk. Skim milk works perfectly fine for this step. You might as well save yourself the calories and fat where you can in this indulgent treat. To this basic thickened milk base, we’ll add the cheese. Here’s where you can have fun! For our Italian-style mac and cheese, I used a blend of smoked mozzarella, provolone, and parmigiano-reggiano. Mozzarella has got some major gooey-factor going on. Delicious! Finally, we’ll throw in a few extras; homemade roasted red peppers, prosciutto, julienned sun-dried tomatoes, and a little basil chiffonade.


Italian Mac and Cheese

Ingredients

  • 1 pound Pasta
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 cups Milk
  • 1/4 cup Parmigiano Reggiano or Pecorino Romano, grated
  • 1 cup Smoked Mozzarella, shredded*
  • 7 slices Provolone
  • Salt and Crushed Red Pepper
  • 5-6 Basil Leaves, chiffonade
  • 8-10 Sun-dried Tomatoes, julienned (thinly sliced)
  • 1 Roasted Red Pepper, diced
  • 5 slices Prosciutto, chopped

*You can substitute regular shredded mozzarella if smoked mozzarella is not available.

Directions

Cook the pasta according to package directions. Strain and set aside. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. If the sauce becomes too thick, add a bit more milk. If the sauce is too thin, add more cheese. Season with salt and crushed red pepper. Pour the hot sauce over the cooked pasta and toss until evenly coated. Stir in the basil, sun-dried tomatoes, roasted red pepper, and prosciutto. Garnish with a bit of extra basil and parmigiano-reggiano cheese. Serve immediately.

7 Comments

Posted in Cheese, Food, Main Course, Recipes, Vegetable and tagged , , , , . Bookmark the permalink.

Chicken Wing Dip

Posted on October 11, 2010 by amydeline

You’re just gonna have to trust me on this one, because the pictures don’t do it justice. In fact, the appearance of the dip doesn’t do itself justice. Have you ever had the experience where your perception of a person’s physical appearance changes, for better or worse, once you get to know their personality a bit? You know, when Ms. Bombshell Blond or Mr. Tall-Dark-and-Handsome suddenly doesn’t seem so hot after you discover their vapid interior? Or when average Joe or Jane suddenly take on a charming cuteness, which you hadn’t initially noticed, after you discover their crackpot sense of humor, quick whit, and kind soul? This dip is kind of like that. At first glance, you may overlook the sloppy pinkish-orange concoction. Then you catch a whiff, which is enough to lure you over for a little nibble. It’s love at first bite, and suddenly you’re gazing into that bowl with star-crossed love in your eyes. What this dish may lack in appetizing curb appeal, it more than makes up for it in flavor. Trust me.

I’ve been informed that it’s football season and tailgating events are in full swing. Football has never been a big part of my life. As a child, my family would throw a big superbowl party every year, which always struck me as odd, since my family didn’t watch football ever, except on Superbowl Sunday. But, those parties were always a blast. It was never really about the football.

Football and tailgating may be a non-existent part of our lives, but I know all about good food for gatherings. And this chicken wing dip would make a great addition to a tailgating party or any gathering of friends. It has all the taste of spicy Buffalo chicken wings, dipped in blue cheese dressing, without the inconvenience of bones or messy fingers. You can find a variety of recipes for chicken wing dip all over the internet. Here’s another version, for your tasting enjoyment.

This Chicken Wing Dip is best served hot out of the oven, so if you’ll be bringing it to a party, put it together ahead of time and pop it in your host’s oven to heat.

Chicken Wing Dip

Ingredients

  • 1 bar (8 ounce) Cream Cheese, softened
  • 3/4 cup Frank’s Red Hot*
  • 1 jar (12 ounces) Marie’s Super Bleu Cheese Dressing*
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Cheddar Cheese, shredded
  • 1 pound Chicken, cooked and shredded**

*You can substitute other hot sauce and bleu cheese dressing. These are my personal favorites. I recommend using them, if you can.

**Chicken tenders or chicken breasts, baked in the oven, work well.

Directions

Preheat oven to 350 degrees. Blend together the cream cheese and hot sauce until just about smooth. Stir in the bleu cheese dressing, mozzarella, and cheddar cheese. Add the shredded chicken. Stir until combined. Place the dip in a baking dish. Bake for about 30-35 minutes, until hot and bubbly. Stir before serving.

Serve with tortilla chips and/or celery sticks

13 Comments

Posted in Appetizers, Cheese, Food, Poultry, Recipes and tagged , , , , , , . Bookmark the permalink.

Smoked Salmon Potatoes Au Gratin

Posted on October 8, 2010 by amydeline

I’ve got a tasty little twist on potatoes au gratin for you today. Typically, potatoes au gratin is composed of thinly sliced potatoes, baked in seasoned cream until it’s hot, bubbly, and delicious. Sometimes, cheeses such as gruyere or cheddar are added for a super yummy flavor and an extra golden crust. Potatoes au gratin makes a really delicious side dish and works great for large groups and dinner parties.

There’s a passionate love triangle going on in my little twist on potatoes au gratin. You see, I decided to throw in some smoked salmon. Well, smoked salmon and cream cheese are sort of madly in love with other, so I added some cream cheese too. Turns out that cream cheese has also got a little thing for potatoes. And don’t tell the cream cheese, but I swear I saw the potatoes winking at the salmon. The result is a harmonious marriage of flavors; creamy, savory, and thoroughly satisfying.

Smoked Salmon Potatoes Au Gratin

Ingredients

  • 2 1/2 pounds Russet Potatoes, peeled and very thinly sliced
  • 2 Tbsp Butter
  • 1 clove garlic
  • 4 ounces Smoked Salmon, chopped
  • 1 bar (8 ounces) Cream Cheese, chilled and chopped into small pieces
  • 3 Green Onions, sliced
  • 2 cups Half and Half
  • 1 tsp Salt
  • Pepper

Directions

Preheat oven to 350 degrees. Use the side of a knife to smash the garlic clove. Rub the cracked clove of garlic on the sides and bottom of a 13×9 baking dish. Then, rub the inside of the baking dish with butter. Arrange about a third of the sliced potatoes on the bottom of the baking dish. Scatter 1/2 of the cream cheese, salmon, and green onions on top. Arrange another layer of potatoes. Scatter with the remaining cream cheese, green onions, and salmon. Top with the remaining potatoes. In a bowl, whisk together the half and half with the salt and pepper. Pour the mixture over the potatoes. Push down gently on the potatoes to ensure that the top layer is lightly covered with the half and half. Place the baking dish in the oven and bake for about 1 hour and 15 minutes. Approximately every 15 minutes, use a spatula or spoon to push down on the top layer to moisten it with the cream and prevent it from drying out.

7 Comments

Posted in Cheese, Food, Potato, Recipes, Side Dishes and tagged , , , , , . Bookmark the permalink.

Autumn Harvest Salad

Posted on October 7, 2010 by amydeline

In between rich pumpkin alfredo sauces and creamy macaroni and cheese, it’s nice to have a light, fresh salad. On the nights that I don’t cook, we frequently find ourselves with takeout from Panera. I’m a little bit in love with their Tomato and Mozzarella Panini and I’m constantly inspired by their delicious seasonal salads. On our most recent takeout evening, I had the pleasure of tasting their newest seasonal selection, an Orchard Harvest Chicken Salad. It was so delicious, that I couldn’t resist creating my own version at home. This perfectly-autumn salad features crisp spring greens topped with bites of fresh pear, dried cherries, crunchy pecans, gorgonzola crumbles, and chicken; all tossed in a delicious cherry-balsamic vinaigrette.

Since I’m not privy to Panera’s salad dressing recipes, I had to improvise.  I started with a basic blend of olive oil and balsamic vinegar. 100% Black Cherry Juice, found in the organic section of my grocery store, worked well for the cherry flavor. Some finely diced shallot, touch of garlic, salt, and pepper completed the sweet and tangy dressing. My result may not be identical to Panera’s, but it is fresh, delicious, and works wonderfully with the other ingredients in the salad!

Cherry-Balsamic Vinaigrette

Ingredients

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Cherry Juice
1 Shallot, finely diced*
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 tsp Pepper

*When cutting a shallot, treat it like a tiny onion. To see my photo guide to cutting onions, click here.

Directions

Combine all ingredients in a container with a tight-fitting lid. Shake vigorously, until well combined.

To assemble the salad, toss mixed spring greens in a small amount of cherry-balsamic vinaigrette. Top the dressed greens with small pieces of chopped pear, dried cherries, chopped pecans, and gorgonzola crumbles. To prevent the pears from browning, toss the chopped pieces in a bit of lemon juice. If desired, add some chopped pieces of cooked chicken to the salad. I used chicken tenderloins, baked for 15 minutes in a 400 degrees oven.

 

Autumn Harvest Salad

 

Apologies for the recent lackluster photography. Early sunsets and Syracuse gloom have been wreaking havoc on my lighting situation. Rest assured, a lighting solution should be arriving any day now!

8 Comments

Posted in Dressings and Condiments, Food, Main Course, Recipes, Salads and tagged , , , , , , , . Bookmark the permalink.

Spicy Bacon Mac and Cheese

Posted on October 2, 2010 by amydeline

I’ve never met a macaroni and cheese I didn’t love. My heart swoons over every possible incarnation of pasta and cheese. I love it homemade or frozen. I like it creamy or baked with an egg. I’ll even eat the kind whose cheese comes in powdered form, even though the ingredient list makes me cringe. And during my teaching days, I ordered school lunch mac and cheese almost every single day. That was some good mac and cheese! If I were to be stranded on a desert island and had to pick just one food to eat until rescued, I’d be hard-pressed not to select mac and cheese, even though my logic tells me that would be a poor choice. Macaroni and cheese makes my heart sing with joy.

The chilly turn of the weather has me bypassing light crisp salads in favor of hot, filling dishes, such as my beloved macaroni and cheese. The fun thing about macaroni and cheese is that you can get really creative with customizing your favorite blends of cheese. It’s hard to go wrong. Start with a base of milk, thickened into a sauce with a roux of flour and butter, then have fun throwing in your favorite cheeses or whatever you’ve got leftover in the fridge. There are endless mouth-watering combinations. My favorite versions usually involve melty and delicious brie. But for tonight’s rendition, I was looking for a little spice. So, I threw in some Pepperjack cheese in combination with creamy cream cheese and flavorful sharp cheddar. For a little added flavor and crunch, I added some crumbled bacon. Bacon makes everything better!

Have fun with this recipe. Follow it as written, or substitute with equal quantities of your favorite cheeses. Take it as a basic mac and cheese recipe, and get creative from there!

Spicy Bacon Mac and Cheese

Ingredients

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 cups Milk (skim would be fine)
  • 4 ounces Cream Cheese (1/2 bar)
  • 4 ounces Pepperjack Cheese (5 slices)
  • 4 ounces Shredded Sharp Cheddar (1 cup)
  • 1/2 tsp Salt (plus more, if desired)
  • 1/2 pound Bacon, cooked and crumbled
  • 1 pound Pasta, cooked

Directions

Cook the pasta according to package directions. Strain and set aside. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Season with salt. Stir in the crumbled bacon. Pour the hot sauce over the cooked pasta and toss until evenly coated. Serve immediately. Garnish with a few pieces of crumbled bacon and a sprinkle of shredded cheddar cheese.

1 Comment

Posted in Cheese, Food, Main Course, Recipes, Sauces and tagged , , , , , . Bookmark the permalink.

Eggplant Parmigiana

Posted on September 15, 2010 by amydeline

Winter comes on fast here in Syracuse. It seems like one week you’re sweating in 90 degrees weather at the fair and the next week you’re rummaging through the house trying to figure out where you stashed your scarf when winter finally ended in June. It’s a long, cold, snowy winter ’round here, predominated by gloomy, gray skies and frostbitten noses.

But, there’s a short period of time between the summer and winter, where the sun is still shining, but the air carries just a touch of chill; sweater weather. The leaves turn a beautiful rainbow of rusty reds, burnt oranges, and golden yellows. Apples are ripe for picking. It’s perfectly autumn.

And though I don’t particularly care for the long periods of Syracuse winter gloom, I feel a buzz of excitement on the day I wake up to that perfectly autumn weather. To me, the first cool day in September is shouting one thing, loud and clear… Welcome to Comfort Food Season!

Comfort food season. It’s the time for spending a little longer in the kitchen. Time for heating up the oven and letting the warm aromas permeate the house. Time for hot, cheesy dishes, casseroles, and slow-cooked meats with roasted potatoes. Time for forgiving stretchy pants and bulky sweaters. Comfort food season makes this Gourmand Mom a very happy girl.

So, in honor of comfort food season, I’m making one of my childhood comfort food favorites. You see, I’m Irish, Scottish, and Armenian by heritage, but a good part of my family is Italian. I was raised on Italian food. There may not be a drop of Italian blood in me, but there’s the heart of an Italian cook hiding in there. And, as far as I’m concerned, when it comes to comfort food, it doesn’t get much better than Eggplant Parmigiana. Breaded and fried eggplant, layered with cheese and tomato sauce, then baked until perfectly hot and delicious.

My recipe is based on the recipe I was raised with. The secret comes from the combination of three different cheeses between each layer of eggplant; parmigiano-reggiano, mozzarella, and ricotta. The ricotta’s the real key, if you ask me. You can use any kind of tomato sauce in the dish. Homemade marinara or a high-quality store-bought sauce would be fine. I’m using a jar of Bertolli’s spicy Arrabbiata Sauce, which I received in the welcome gift bag over the weekend.

My process for making eggplant parmigiana begins with salting the eggplants. If you’re using freshly picked or baby eggplants, you can probably skip this step. For larger eggplants, which have been off the plant for a few days, salting serves a dual purpose. The salt draws out the bitter liquids which can accumulate in older eggplants, leaving you with a better flavor. Also, as a result of removing some of the liquid, you’ll have a firmer eggplant which will absorb less oil during the frying process.

The entire process of composing the eggplant parmigiana is a little time-consuming, but not complicated. The great part is that is can be prepared ahead of time and refrigerated or frozen until you’re ready to eat. If baking from refrigerated or frozen, be sure to add some additional cooking time to ensure that the dish gets thoroughly heated through.

Eggplant Parmigiana

Ingredients*

  • 2 medium/large Eggplants, sliced into approximately 1/3″ slices
  • Salt
  • 1 cup Flour
  • 3 Eggs, lightly beaten
  • 2 cups Bread Crumbs
  • 1/2 cup Olive Oil
  • 2 cups Tomato Sauce
  • 1/2 cup Parmigiano-Reggiano Cheese, shredded
  • 2 cups Mozzarella Cheese, shredded
  • 2 cups Ricotta Cheese

* All measurements are approximate. Adjust according to the size of your eggplants and your preferences.

Directions

Preheat oven to 350 degrees.

Arrange the eggplant slices on a baking sheet. Generously sprinkle the slices with salt. Allow the salted eggplant to rest for 15-20 minutes. You will begin to see droplets of liquid forming on the eggplant. Rinse the eggplant slices and pat dry.

Then, set up a dish of flour, bowl of the beaten eggs, and a dish of bread crumbs. Press both sides of each slice into the flour, dip in the beaten eggs, then press into the bread crumbs to thoroughly coat. Repeat this process with all eggplant slices.

Heat a few tablespoons of olive oil in a frying pan over medium heat. Places slices of eggplant in a single layer in the pan. Cook for about two minutes, then flip and cook on the other side for two minutes. Both sides should be a golden brown. Place the slices on layers of paper towels to drain. Continue this process, adding more oil as necessary, until all of the eggplant has been cooked. If the bread crumbs remaining  in the pan between batches begin to burn, wipe out the pan and replace with fresh oil before beginning the next batch.

Pour a small amount of sauce in the bottom of a baking dish. To compose the eggplant parmigiana, spread a spoonful of ricotta onto a slice of eggplant. Place the slice on top of the sauce in the baking dish. Sprinkle with parmigiano-reggiano and mozzarella. Then drizzle a small spoonful of tomato sauce on top. Repeat with additional eggplant, cheese, and sauce to create layered towers of eggplant, cheese, and sauce, each without about four eggplant slices. After placing the final slice of eggplant on the tower, top with sauce, then parmigiano-reggiano and a generous amount of mozzarella.

Bake for about 30-35 minutes. For a firmer cheese crust, leave the baking dish uncovered. For a meltier, gooey cheese topping, cover the baking dish with foil for the first 25 minutes or so.

Serve over spaghetti with extra sauce and cheese.


4 Comments

Posted in Cheese, Food, Main Course, Recipes, Vegetable and tagged , , , , , , , , , , , . Bookmark the permalink.

Almost Perfect Fontina Chops

Posted on September 8, 2010 by amydeline

A few years ago, in search of child-friendly dining option, we found ourselves in a Bonefish Grill. Prior to this visit, my only knowledge of Bonefish Grill was through one of our family members, who spoke with great passion about the Filet Mignon with Gorgonzola Butter he’d eaten there. At the time, he’d claimed it was the best meal he’d ever eaten. Based on his description of the meal, I made the silly mistake of trying to cook this idolized meal for him. We went over to our local Whole Foods to buy the finest, freshest ingredients. I meticulously crafted the meal as described. Then we all sat down to enjoy the meal together.

Well, my Filet Mignon with Gorgonzola dinner came out fantastic, truly fantastic. Everyone was fully pleased, except perhaps, the family member I’d cooked it for. His critique was that it was almost perfect. I’d accepted the praise and thanked him. I’ll take an almost perfect review. But, my husband wasn’t about to let his comment go. What do you mean almost?? He pressed. What should have been improved? Our family member then tried to argue that it couldn’t possibly be as perfect as in a restaurant because I didn’t have access to restaurant stuff. We giggled and let it go, but we still joke with him today about his almost perfect comment. All in good fun and with love.

So, when I found myself sitting in front of the Bonefish Grill menu, there was part of me that was very strongly leaning towards ordering the Filet Mignon with Gorgonzola Butter, so that I could dissect the dish and discover the errors of my almost perfect recreation. And then I spotted the Fontina Chop; a pork chop with Marsala sauce, prosciutto, garlic, and fontina cheese. Just reading the description had me salivating. I almost always order steak or seafood in restaurants, so a pork dish was a departure for me. But it sounded so irresistible. And it was. It was probably the best rendition of a pork chops and gravy dish I’ve ever eaten. If you ever find yourself in a Bonefish Grill, I highly recommend this dish.

Notice the absence of Fontina cheese; the result of cooking and photographing with two little people and a dog at my heels. My cheese was added post-pictures.

It was years ago, but the flavor combination in that dish stuck with me. So, I decided to have a go at recreating another Bonefish Grill dish. My advantage, this time, is that I’ve actually seen and eaten the sought after dish. My disadvantage is that it was so long ago that my memory will be fairly worthless in terms of comparing the actual taste match between the dishes. Regardless of differences between Bonefish’s dish and mine, I have to admit that this recipe is delicious…almost perfect.

Fontina Chops

Inspired by Bonefish Grill

Ingredients

For the Pork Chops

  • 2 Boneless Pork Chops
  • 1 Egg, lightly beaten
  • 3/4 cup Bread Crumbs
  • 2-3 Tbsp Olive Oil
  • Salt and Pepper
  • 1/2 cup Fontina Cheese, shredded

For the Sauce

  • 1 Tbsp Olive Oil
  • 3-4 slices Prosciutto, chopped
  • 2 cups Baby Bella Mushrooms, Sliced
  • 1/2 tsp Garlic, minced
  • 3/4 cup Marsala Wine
  • 1 can (15 ounces) Chicken Broth
  • 1 Tbsp Cornstarch
  • Salt and Pepper

Directions

For the pork chops:

Preheat oven to 400 degrees. Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated. Heat the olive oil in an oven-proof pan. Place the breaded chops in the pan and cook for a minute or two on each side until golden brown. Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops. My 1″ pork chops took about 15 minutes in the oven. A instant read thermometer inserted into the center should read 165 degrees.

(**Edited to Add: The USDA has recently reduced its recommended safe temperature for pork to 145 degrees. Based on this new recommendation, you can probably cut the cooking time to about 12 minutes in the oven, but cooking time will vary based on the thickness of your chops. An instant-read meat thermometer is your best friend in determining doneness!**)

For the sauce:

Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned. Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.

To serve:

As soon as the pork chops come out of the oven, sprinkle the fontina cheese on top. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve. Smashed Red Potatoes and Steamed Asparagus make wonderful side dishes!

Serves 2

Hubby's dish, cheese properly applied.

Since writing this recipe, it has come to my attention that the Bonefish fontina chops are not breaded. I stand by my breaded chops in this recipe, as it is hands-down my favorite way to prepare pork chops. But, if you’re looking for a more similar recreation to Bonefish’s dish, you may wish to skip the breading steps and simply season your chops with salt and peppers and sear in a pan before finishing in the oven. Enjoy!

10 Comments

Posted in Cheese, Food, Main Course, Pork, Recipes, Sauces and tagged , , , , , , , , . Bookmark the permalink.
← Older Posts
Newer Posts →
Look, Feel, Live Beautiful

Beauty Awaits

The Gourmand Mom

Good food, seasoned with a dash of life