Cuisine: Cheese

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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Hatch Chile Cheddar Cornbread

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Baked Potato & Leek Soup with Cheddar & Bacon

This Baked Potato & Leek Soup with Cheddar & Bacon was what I made for dinner last night. This classic potato and leek soup uses milk and sour cream instead of heavy cream, to reduce the fat. The potatoes are first baked and then combined with the sautéed leeks. The mixture was then puréed. The milk, sour cream and cheese were added at the final stage of cooking. The soup is creamy and topped with chopped green onions, bacon and grated cheddar cheese.

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Creamy Goat Cheese, Bacon and Date Dip

This decadent Creamy Goat Cheese, Bacon and Date Dip is whipped with goat cheese, cream cheese and topped with crispy bacon, sweet chewy dates and sliced almonds. It's served warm out of the oven.

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Clearman’s Cheese Spread

Whenever my late mother-in-law made spaghetti, she always made Clearman's cheese bread. My family can't have spaghetti without it. They sell it locally only or online. Many of our family members have moved away, so I decided to search for a recipe. My friend Pat made the first batch and they gave it their seal of approval. It's basically a whipped cheese butter made with Cheddar, Romano, dry mustard, celery salt, garlic salt, lemon juice, Tabasco sauce, paprika, butter that you put on sourdough bread and broil.  Oh, and by the way, it costs about a third less to make of what they sell it for. 

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Roasted Broccoli and Cherry Tomatoes

This Roasted Broccoli and Cherry Tomato side dish is effortless to make. It's all tossed together, roasted on a sheet pan and topped with Parmesan cheese. 

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Tomato Galette

My daughter Grace made this beautiful Tomato Galette. It's a great way to use up some of the end-of-summer tomatoes. A galette is a freeform tart, which can be either sweet or savory. I have never been good at rolling out dough, so I am a big fan.

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Herb Coeur à la Crème

I made Ina Garten's Herb Coeur à la Crème, which turned out to be a big hit. It's meant to be made in a heart-shaped mold with holes in the bottom. I made mine in a sieve with cheesecloth. It's quite tangy and fresh tasting. Serve it with crackers.

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Buckwheat Crêpe with Goat Cheese, Honey and Arugula Salad

My friend Barbara told me about this restaurant called La Mercerie Café at the Guild in Soho. There is also an incredible shop inside the restaurant selling exquisite furniture and tableware. Anyway, I ordered this Buckwheat Crêpe with Goat Cheese, Honey and Arugula Salad. It actually had Spinach inside, which I didn't like so I left it out of this recipe.

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