Courtesy:  http://tastingtable.com/index.htm

 Recipe adapted from The Adaptable Feast

 Ingredients:

 2 large yellow onions, thinly sliced

2 tablespoons plus 2 teaspoons extra-virgin olive oil

3 thyme sprigs

1 cup dry vermouth or dry white wine

8 cups packaged mushroom stock

1 bay leaf

One 2-inch piece Parmigiano-Reggiano rind (Most cheese shops sell Par/Reg rind at a reduced price – at The Lady’s kiosk it is Half-Price)

¼ teaspoon dried savory

Twelve ½-inch-thick slices crusty baguette

½ teaspoon minced garlic

Salt and freshly ground black pepper

2 cups grated Gruyère cheese (about 8 ounces)

1 beef bouillon cube (such as Knorr brand) or 1 tablespoon veal demiglace Base

 Preparation:

  1. Preheat the oven to 350°. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring, until the onions begin to brown, about 15 minutes. Add ½ cup of the vermouth and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Cook until the vermouth has evaporated, about 4 minutes. Add the remaining ½ cup vermouth, scrape the pan again and simmer for 4 minutes longer. Transfer the onions to a 3-quart stockpot and add the mushroom stock, bay leaf, Parmigiano-Reggiano rind and savory. Bring to a simmer, cover and cook for 30 minutes.

 2. Place the baguette slices on a baking sheet. Smash the garlic into a paste with the side of a knife and combine with the remaining 2 teaspoons of olive oil in a small bowl. Brush the baguette slices with the oil, sprinkle with salt and pepper and bake until golden brown, about 20 minutes. Place 1 slice of toast in the bottom of each of 4 ovenproof soup bowls.

Preheat the broiler.

 3. For the vegetarian variation: Remove the thyme sprigs, bay leaf and cheese rind

from the soup and discard. Transfer 2½ cups of the soup to a small saucepan, season

with salt and pepper and keep warm over low heat.

4.Add the bouillon cube to the remaining soup in the large pot and simmer for 5 minutes.

 Season with salt and pepper.

 5. For the vegetarian variation: Ladle the vegetarian soup into an ovenproof bowl, top

with 2 baguette slices and sprinkle with one quarter of the cheese. Place the bowl on a

rimmed baking sheet.

 6.Fill the remaining 3 bowls with the bouillon-flavored soup and top with the remaining

baguette slices and cheese. Place the bowls on the baking sheet. Broil the soups, watching closely, until the cheese is bubbly and brown, about 2 minutes.

Serve immediately.

 For the vegan variation: Omit the cheese rind in the soup, omit the cheese topping;

serve with garlicky baguette toasts only.

 Serves 1 vegetarian and 3 omnivores

The Lady is not into measurements when it comes to cooking as has been mentioned before…

Yesterday when she arrive home from the cheese mines, The Man announced he had bought a head of iceberg lettuce and wanted The Lady to make a Blue Cheese Dressing for a “Wedge Salad”.

The Lady rummaged through the fridge and found the remainder of the Rogue River Blue Wedge that she bought when Miss Anne and The Tall Guy visited (and previously reviewed here by your favorite feline foodie…that would be me). It was decided that Rogue River Blue would make one “killer dressing”…

Ingredients:

2 Large Dollps of Mayo

2 tablespoons of Creme Fraiche (which The Lady made)

A Splash of Milk

Approximately 3-4 ounces of Rogue River Blue, crumbled

Squeeze of Fresh Lemon Juice

Small Splash of Tapatio Hot Sauce

Salt and Fresh Gound Pepper to taste

Preparation:

The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.

She added the crumbled Rogue River Blue and mixed until well incorporated.

She added the lemon, Tapatio, salt and pepper to taste.

Marinate in the fridge for at least an hour.

The Salad was a wedge of lettuce, halved cherry tomatoes (the last from The Man’s summer garden) and crumbled bacon.

The Man proclaimed it the best blue cheese dressing he had ever had…so there you go…

As mentioned in my “sister” blog, there are interlopers at the manse who show no sign of leaving. One of them is Miss Anne and fortunately for you, my loyal readers, she has made herself useful since arriving my cooking this stick-to-your-ribs tasty soup.

Ingredients:

10 Baking Potatoes (Bake 24 hours in advance for better flavor)

Oil

1-2 Pats of Tillamook Salted Butter

I Large, Sweet Onion, diced

3 Large Celery Stalks, chopped

4 Cans of Chicken Broth

5 Chicken Bouillon Cubes

2 Sticks of Tillamook Salted Butter (Paula Dean would approve of this recipe)

24 Ounces of Heavy Whipping Cream (No one said this was low calorie)

4 Heaping tablespoons Flour

Peas and Carrots

2 Cups Shredded Tillamook Medium Cheddar

Salt, Pepper and other Seasonings can be added according to your tastes. Miss Anne says the bouillon cubes adds enough extra seasoning for her tastes…and mine as well…although The Lady did crack some fresh pepper on hers.

Preparation:

According to Miss Anne, this soup is better if the potatoes are baked the day before. However, you can microwave or boil them the same day as when the soup is eaten.

1. Wash, dry and oil the skins of the potatoes and bake them. (Miss Anne baked them for one hour at 450°.) After cooling, store in the fridge until ready to use.
2. Pre-heat Soup pot and add 1-2 pats of butter for sautéing the celery and onion.
3. Prepare onion and celery and put in pot and sauté for a few minutes while…
4. Dice baked potatoes. Not too small. (Miss Anne does not puree this soup so the potatoes retian their shape.)
5. Add chicken broth and bouillon to pot. Bring to a simmer.
6. Add butter to broth, onions and celery in pot.
7. Add potatoes to broth mixture. Return to simmer and let simmer until potatoes are cooked.
8.  Place heavy cream in container with top and add flour. Shake until thoroughly mixed.
9. When potatoes can be easily pierced with fork, add peas and carrots. Return to simmer.
10. Add flour and cream mixture to thicken soup. Return to simmer until desired thickness is achieved.
11. Add Tillamook Medium Cheddar cheese (shredded).
12. Serve.

Serves 8 to 10.

My favorite “Foodie” niece, Amanda, of My Daily Diner blog fame has another Wonderful cheesy recipe to share with my fans.

Amanda is a regular guest speaker at local businesses, schools, churches, and women’s groups. She can often be found in the halls of the California State Capitol advocating for nutrition and food. Amanda has been featured in both local and national media as an expert in the field of food and nutrition.

Eat Your Roots is also dedicated to working with individuals, couples, and families to improve overall wellbeing by teaching clients to understand real food and Traditional Nutrition.

Amanda is a member of the Board of Directors of the National Association of Nutrition Professionals (NANPhttp://www.nanp.org/), and Chairs their Legislative Affairs Committee. Web www.eatyourroots.org

For recipes visit www.mydailydiner.com

Cheesy Polenta-Veggie Bake

6 Cups of Water

1 lb Aged Cheddar

3 Eggs, beaten

3 t Seasoning Salt (I like 4S from Penzeys)

1 1/2 Cups Polenta

1 Large Red Pepper, cut into small pieces

2 Cups Shitake Mushrooms, chopped

1 t Paprika

Preheat oven to 350 degrees

Bring water to a boil. Add polenta, stirring constantly until thickens.

Turn heat down and add remaining ingredients.

Stir until well blended.

Pour into 13 x 9 pan and bake uncovered for 45 minutes to an hour.

Cool for at least 10 minutes before serving.

It’s easy and oh so “oooh la la”:

From Harvesteating.com

Chef John Mitzewich, from foodwishes.com, has produced an excellent video showing how to make easy, flawless cheese souffle. (Ingredients follow):

Ingredients:

For the Cheesy Bechamel Sauce Base:
2 cups hot prepared Bechamel sauce (see clip!)
4 oz grated Gruyere Cheese
1/4 tsp dry mustard
1/4 cup grated Parmesan

NOTE: WE ARE ONLY USING A CUP OF THIS MIXTURE FOR OUR DEMO BELOW! Save the rest. You’ll be glad you did when you see our Croque Monsieur recipe.

To make the Soufflés:
1 cup of the Cheesy Bechamel Sauce Base described above
4 cold egg yolks
4 cold egg whites
butter to grease ramekins
Parmesan to dust ramekins and top of soufflés
Yeilds: Six Soufflés (5-oz ramekins)

While helping me with my “research” for my Bellwether Farms’ Carmody review, The Lady and I discovered “Fundido” – Mexican fondue. After reading several recipes and checking out what she had on hand, The Lady created her own version on this fun dip…

Ingredients:

1 Jalapeno Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Anaheim Chili Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Green Bell Pepper; chopped (freshly picked from The Man’s Deck Garden)

½ Red Bell Pepper; chopped

1 Garlic Clove; chopped

1 Scallion Clove; chopped

¼ Walla Walla Onion; chopped

Extra Virgin Olive Oil (EVOO)

Handful of Fresh Cilantro; chopped

Grape and Cherry Tomatoes; cut into quarters (freshly picked from The Man’s Deck Garden)

1 Can Black Beans; rinsed

¼  pound Tillamook Medium Cheddar; shredded

¼  pound Tillamook 100 Anniversary 3 Year Vintage White Extra Sharp Cheddar; shredded

½ pound Mozzarella; shredded (The Lady added a low fat cheese to avoid “separation” of the cheeses)

Mexican/Taco Seasonings to taste

Preparation:

Pre-Heat oven to 350°.

The Lady chopped all the peppers, onion, garlic, scallion and cilantro using her new favorite Kitchen Aid Hand Chopper (just like the one advertised on cable TV every two minutes…you know the one).

Shred cheeses.

Put a dab of EVOO in a heated sauté pan. Brown the peppers, onions, garlic and scallions in pan.

Combine pepper mixture and black beans in a 9 by 13 glass dish. Mix in half of cheeses, cilantro and tomatoes. Add seasonings you like.

Top with remainder of cheeses, tomatoes and cilantro.

Bake in oven for 20-25 minutes until bubbling and lightly browned on top.

Serve with corn chips and/or warm tortillas.

The Lady and The Man thought this was terrific because it wasn’t too cheesy; all the ingredients were prominent and part of the experience.

Lacy Parmesan Wafers

Lacy Parmesan Wafers*

The Washington Post, May 9, 2007

Summary:

These delicate, crisp wafers, served at the Inn at Little Washington, are incredibly simple to make and perfect to nibble with a glass of champagne. They can be made in advance, stored between layers of wax paper and kept in an airtight tin.

Makes about 48 three-inch wafers

Ingredients:

• • 8 ounces freshly grated quality Parmesan (Parmigiano-Reggiano or Grana Padano) cheese (in shreds; do not use finely grated cheese)

Directions:

Preheat the oven to 350 degrees. Line a large baking sheet with paper towels.

On a nonstick baking sheet or one lined with a Silpat (silicone) sheet, place 2 teaspoons of cheese in a little mound. Using the back of a teaspoon, press the mound into a circle about 2 1/2 inches in diameter. Repeat, keeping about 1 inch of space between each circle. Bake for 4 to 6 minutes or just until the wafers are golden brown. Allow them to cool on the baking sheet until they have set, then transfer to the paper towel-lined sheet to drain a bit. Use paper towel to wipe down the Silpat between bakings. Store between layers of wax paper in an airtight container until ready to serve.

Recipe Source:

From Chef Patrick O’Connell. Copyright Washington Post 2007

20 calories, 1g fat, 1g saturated fat, 4mg cholesterol, 72mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, 2g protein.

*The Lady and the Executive Chef at her store will be making these and demoing them with copies of the recipe available with the cheese shredded and ready to purchase.

I see a “theme” starting with The Lady…she used “stuff” she had in the kitchen to make a pizza today…cleaning out the fridge; cleaning out the pantry; cleaning out the freezer…and keeping The Man and her favorite feline foodie happy as a…well, a cat…

Ingredients:

Pizza Dough (The Lady buys hers at her store and freezes it for later use…like today) – Organic from Marsees Bakery in Portland

Extra Virgin Olive Oil (EVOO)

Italian Seasonings

Foster Farms Mild Italian Turkey Sausage Links (again she buys them when on sale and freezes them)

Fresh Veggies in the house (she used bell peppers, onions, shallots, garlic, mushrooms, cilantro – many she had already chopped and left over from the pasta dish she made Friday night)

Napa Valley Bistro Roasted Garlic Tomato Sauce

Cheeses (The Lady used Emmi cave-Aged Gruyere; Manchego and Beemster XO) grated

Preparation:

Thaw Pizza Dough (if frozen).

Put small amount of EVOO in a bowl and add pizza dough. Coat dough with olive oil by turning in bowl. Cover and let rise for an hour.

Pre-heat oven to 400 degrees.

Sauté sausage in EVOO until cooked and browned. Slice into disks.

Chop or slice veggies to desired size for pizza.

Spread pizza dough on pizza pan (using one with holes gives you a more crisp crust.

Brush on some EVOO and sprinkle on the Italian seasonings.

Top with veggies and sausage.

Sprinkle with cheese.

Bake for 15-17 minutes.

Let sit for 5 minutes.

Cut and serve.

As discussed, The Lady doesn’t measure much when she cooks…”if I wanted to measure things, I’d be a baker…”…yeah, yeah, yeah…we know…

Last night when she returned from the cheese mines, she looked in the pantry, in the freezer and in the fridge and this is what she “designed” from items on hand:

Ingredients:

Extra Virgin Olive Oil (EVOO)

Frozen Foster Farms Boneless Chicken Thighs

Chicken Bouillon Cube

Green Bell Peppers (from The Man’s Deck Garden) – cut in half and sliced

Walla Walla Sweet Onions – Chopped in large pieces

Garlic chips

Scallion – Sliced

Mushrooms – Sliced

Frozen Peas

Napa Valley Bistro Roasted Garlic Pasta Sauce (half of jar)

Cream or Half n Half (nice-sized splash; The Lady used fat-free half and half)

BelGioioso American Grana Grated (about 1/2 cup grated)- The lady’s “everyday” Parmesan

Penne Pasta (half of package)

Preparation:

Heat Large Frying/Saute Pan.

Add EVOO; reduce heat to low/medium.

The Lady put the chicken thighs in the pan frozen and covered with lid. Let cook for 15-20 minutes until cooked through. By covering the pan, you keep all the water and juice from the chicken and makes a nice broth.

While chicken is cooking, slice and chop vegetables.

Prepare penne and if ready before time to add to chicken/veggie mix, rinse and let stand in cold water to stop cooking.

When chicken is cooked, add the bouillon to the broth and add the veggies (except the frozen peas) all on top of the chicken and cover again. Let veggies steam for a few minutes and then stir to let them saute.

Add the pasta sauce; the frozen peas; the American Grana and the cream.

Let simmer for 5 minutes.

Dish up and serve.

Easy and delish…