August 31, 2009
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…
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
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).
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.
August 25, 2009
Lacy Parmesan Wafers*
The Washington Post, May 9, 2007
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
- • 8 ounces freshly grated quality Parmesan (Parmigiano-Reggiano or Grana Padano) cheese (in shreds; do not use finely grated cheese)
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.
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.
August 17, 2009
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…
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)
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
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.
August 15, 2009
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:
Extra Virgin Olive Oil (EVOO)
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
Scallion – Sliced
Mushrooms – Sliced
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)
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…
August 12, 2009
You may recall The Lady received a piece of cheese from Gary, her husband’s BFF, which he wanted her to sample and review. Thanks to Tom from Rogue Creamery (shout out to Tom: Congrats to you and Steve, of Portland’s Steve’s Cheese, on winning the Cheesemonger Competition at this year’s ACS Conference – job well-done – your case was gorgeous!!) she learned it was from Wisconsin’s Maple Leaf.
The Lady had a small piece of the smoked Gouda left and she took it and used it in an egg scramble yesterday.
With the help of her new favorite gadget, the KitchenAid chopper (similar to the one on the infomercial that runs every two minutes on cable TV), she made an egg scramble that The Man and I enjoyed with Chicken Sausage handmade at her store.
Walla Walla Onion
Maple Leaf Smoked Gouda
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
Homegrown Grape Tomatoes as garnish
Sauté Chicken Sausage in EVOO until cooked through and brown.
Keep sausage warm in heated oven. Reserve oil in pan.
While sausage is cooking:
Chop your veggies into edible sizes;
Shred Maple Leaf Smoked Gouda;
Whisk eggs with salt and pepper to taste.
Add cheese to whisked eggs. Set aside.
Once sausage is cooked, sauté chopped veggies in reserved oil until brown.
Add whisked eggs and cheese mixture.
Cook to desired firmness.
The Lady served with Grape Tomatoes from The Man’s garden.
August 12, 2009
The Lady adapted this recipe from epicurious.com to use Roth Kase Gran Queso, the “featured cheese of the week” at her cheese kiosk.
Slices of Roth Kase Gran Queso drizzled with fruity olive oil are a mainstay of tapas bars, and this recipe takes that delicious tradition one step further.
Begin making this one day before you plan to serve it.
• 1/4 cup extra-virgin olive oil
• 3 green onions, chopped
• 1 shallot, minced
• 1 teaspoon cumin seeds
• 12 3x1x1/4-inch slices (about 10 ounces) Roth Kase Gran Queso Spanish-style cheese
• 12 3×1-inch strips drained Divina Roasted Red Peppers (available at the Kiosk Olive Bar)
• 12 1/2-inch-thick sourdough baguette slices
Whisk oil, green onions, shallot, and cumin seeds in small bowl to blend.
Season dressing to taste with salt and pepper.
Arrange cheese slices in 13x9x2-inch baking dish.
Place 1 roasted pepper strip atop each cheese slice.
Pour dressing over; cover and refrigerate overnight.
Let stand at room temperature 1 hour before using.
Top each baguette slice with 1 cheese and roasted pepper stack.
Drizzle with dressing from baking dish.
Place on platter and serve.
August 6, 2009
This is an old-fashioned baked macaroni and cheese, made with bits and pieces of whatever The Lady found in the fridge and the pantry. The Man and I love when she makes any “Kitchen Sink-style” casserole.
Please note: The Lady isn’t big on measuring ingredients – so what follows is “guesstamations” at best… as long as it tastes good…that’s all that really matters…right???
- 8 – 12 ounces macaroni product – The Lady used some penne, far falle, elbow and corkscrew – all organic and whole wheat
- Extra Virgin Olive Oil (EVOO)
- 4 Chicken and Spinach Sausage Links – The Lady used some fully-cooked ones from Costco – she sliced them into disks before browning them
- Chopped Red Bell Pepper
- Chopped Orange Bell Pepper
- Chopped Anaheim Chili
- Chopped Garlic Clove
- Chopped Onion
- Chopped Scallion
- 2 to 2 1/2 cups shredded cheeses – The Lady used up bits and pieces of Roth Kase Gran Queso, Parrano, Golden Age Super Sharp Cheddar, Grana Padano, Willamette Valley Brindisi, Emmi Gruyere and Roth Kase Butter Kase
- 5 tablespoons butter
- Pepper to taste
- 1 cup milk
- 2 eggs
- 1 cup seasoned bread crumbs*
Boil macaroni in salted water, following package directions. Drain under running cold water.
Slice Sausage and sauté in EVOO until brown on both sides. When nice and brown add the chopped veggies and sauté them till tender.
Cover bottom of a 2-quart baking dish with layer of macaroni, a layer of cheese, sausage , veggies, chips of butter and pepper.
Continue layers until all ingredients are used, ending with a cheese layer.
Whisk milk and egg together, pour over the top, cover with bread crumbs and more butter chips, and bake in a 350° oven for 25 to 35 minutes, until browned and cooked through.
Serves 4 to 6.