Cheese
Andouille Macaroni & Cheese
I love finding new and different ways to make Mac n Cheese. This one uses Andouille sausage. Andouille is a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the US, the sausage is […]
Continue ReadingChickpea and Paneer Salad
This is the perfect lunch to serve your vegetarian friends. Paneer is an East Indian cheese. The two essential qualities of paneer is that it has no salt and does not melt (it just softens a bit when heated). Also, because no enzymes are added, paneer is completely vegetarian. You could substitute ricotta. Buy the […]
Continue ReadingSavory Coeur à la Crème
Coeur à la crème – click for dessert recipe – is French for heart with cream. It is usually made as a classic dessert using a special heart-shaped wicker basket or mold with holes in it. Cream cheese is mixed with sour cream or whipping cream (and sometimes sugar) and placed into the special mold or cheesecloth-lined […]
Continue ReadingCheddar Ale Soup
This soup has all the elements of comfort. Bacon, and cheddar, and ale, oh my! Perfect for St. Patrick’s Day! Cheddar Ale Soup Serves 6 4 slices bacon 4 Tbs butter ½ cup onion, minced ¼ cup carrot, minced ¼ cup celery, minced 1 small bay leaf 1/3 cup King Arthur Unbleached All-Purpose Flour 12 […]
Continue ReadingGrilled Ham and Gruyère
Jambon grillé et gruyère avec un verre de vin blanc s’il vous plaît One of my favorite Parisian lunches in any café in Paris is a grilled ham and cheese sandwich. Use thick slices of really good sandwich bread or baguette and thick slices of Le Gruyère . The bread should cook up crusty and toasty, and the cheese should […]
Continue ReadingRoasted Asiago Cheese Potatoes
Oh, so cheesy! How can you go wrong with cheesy roasted potatoes? Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly “Mouthfeel” texture for the aged cheese (Asiago d’allevo) of which the is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, Pasta, and sauces while […]
Continue Reading2 Year Blogiversary
I almost did not realize that Saturday, July 16 was my 2nd year of blogging, rambling, ranting & raving! It has been another great year of blogging and I continue to learn everyday. I feel fortunate for all of my followers and regular readers. Thank you for your continued interest! Since my first post was about […]
Continue ReadingBeet & Burrata Crostini
Serves 12 1 lb medium beets 1 baguette, cut into slices 1 Tbs extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 9 oz burrata, cut into pieces Snipped chives, for garnish Preheat the oven to 350°. Wrap beets in foil and place in a small roasting pan and bake for about […]
Continue ReadingTillamook Cheese Bread
Tillamook – a wonderful cheese! I love Tillamook cheese. It’s very high quality, yet mass-produced. They sponsored the grilled cheese contest that I entered a few months ago. I especially like the extra sharp cheddar. I wish I could go on the factory tour! Tillamook Cheese Bread Males 1 loaf ½ cup hot water 2 […]
Continue ReadingBoursin Cheese Dip with Fresh Vegetables
Eat your vegetables! We had brunch at the Mission Inn in Riverside, CA for Easter. When we left, I noticed them putting the advertised special appetizers on the tables and it sounded good. Boursin® Cheese is added to sour cream, olive oil and fresh lime juice to make a flavorful dip for fresh vegetables. Boursin Cheese Dip […]
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