Cuisine: Cheese

Amish Cheese Pennies

Amish Cheese Pennies are a cheesy cracker popular in the 1950's. These have few ingredients and are bound only by butter and cheese. You are supposed to roll them out to the diameter of a quarter. So why are they called cheese pennies!? The nice thing is the recipe makes 4 rolls that you can keep in the freezer and make them whenever someone stops by, which, let's face it, is unlikely to happen any time soon!

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Omelette Molière

I was staring at the bookcase and saw one of my favorite books by Elizabeth David called An Omelette and a Glass of Wine, which was her last published work that came out in 1984. She was the doyenne of English Cookery writers. Her standards were very high and she was highly critical. Her main theme was simplicity. She thought most simple dishes were ruined because we can never quite leave things alone. There was a restaurant in Avignon that she used to go to about twice a week called Le Molière. Their speciality was this delicious cheese omelette. David preferred to have white wine with eggs and described it as “a soft bright golden roll, plump and spilling out a little at the edges”. She passed away in May of 1992 at the age of 78.

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Butternut Squash Bacon Spinach Quiche

I made this Butternut Squash Bacon Spinach Quiche, which is crustless (your welcome, my gluten-free friends!). The base is actually wilted spinach. I also took the liberty of adding a small sliced sautéed zucchini because I had it. You can basically use whatever you have on hand. Also, add your own seasonings to taste. 

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Chicken Tetrazzini

Last night, my husband said we should make Chicken à la King. I happen to have a lot of chicken at the moment. I then proceed to tell him how to make Chicken Tetrazzini. I get them both mixed up!

It turns out the difference is that Chicken Tetrazzini has cheese in it and Chicken à la King does not. In the 1950s, you would open a can of Campbell's cream of mushroom soup, a package of frozen peas, carrots, a can of sliced mushrooms, some Velveeta cheese, and chicken or turkey and voila...an abomination! Anyway, my version is delicious!

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Cheesy Chicken with Mushrooms

This Cheesy Chicken with Mushrooms is sautéed and then baked. You can either put it in one casserole dish or individual baking dishes. You can use any kind of cheese you like, I used Parmesan, but mozzarella, Gruyère, cheddar, Swiss, etc.

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Broccoli Cheese Soup

This Broccoli Cheese Soup is creamy, cheesy and comforting. It makes a great lunch. I made it in my Instant Pot, but have also included the stovetop instructions. The recipe is vegetarian, though you can use chicken stock instead of vegetable stock.

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Curried Cauliflower Gratin

I got this recipe years ago from my cousins, Tony and Lisette. This Curried Cauliflower Gratin is simple to make. It's cheesy, has a hint of curry powder, and bakes until it's golden brown and bubbly.

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Bacon Cheeseburger Flatbread Pizza

I met my friend Melanie for happy hour last week and she insisted we order a Bacon Cheeseburger Pizza. It's nothing I would have ordered, but we did and it was so good that I recreated it at home for my husband, mainly because it has pickles on it (I had him at pickles!). It's easy and fast to make using a store-bought flatbread. Suspend your disbelief and just try it. 

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Baked Tomatoes with Mozzarella, Parmesan and Basil

These Baked Tomatoes with Mozzarella, Parmesan and Basil are basically Caprese tomatoes. They are simple and easy to prepare and then are ready in 10 minutes.

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Josephina’s

I used to cater a big party on New Year's Eve every year and someone always brought this hors d'oeuvres called Josephina’s. It was one of the most delicious appetizers I've ever had. People inhaled them, or as they say in England - "Hoovered" them up. You've got to try them!

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