January 29, 2010
Recently The Man has fallen in love with Spam, an odd humankind canned meat that according to the late Johnny Carson won WW2 for the Allies because when tossed into enemy territory, the enemy refused to eat it and thus starved… and had to surrender…
Also, according to urban legend, Mr. Carson had to apologize to the makers of Spam (Hormel), on-air, for dissing their product… those were the days…
Back in the day Spam was too salty according to The Lady, but changing with the times, Spam now is available in low sodium, and even as Turkey Spam, which shouldn’t that be called Spurkey???
But, I digress…
To satisfy The Man’s Jones for Spam, she made him a grilled cheese using the Spurkey variety of Spam and up-scaled it with Tillamook Two Year Vintage White Extra Sharp Cheddar. You may recall that this particular variety of Tillamook is The Lady’s “Everyday Cheddar” and there is always a Baby Loaf in the fridge (along with several other baby loaves – we could open a Tillamook Cheese Shop right here at the manse).
Here’s how she did it:
EVOO (Extra Virgin Olive Oil)
Onion, sliced thin and in rings
Mushroom, sliced thin
Tillamook Two Year Vintage White Extra sharp Cheddar
In a saucepan, combine the Tillamook Butter and EVOO. Let the butter melt. Add the onions and mushroom and sauté until you reach the desired “doneness”. The Man likes his mushrooms to be quite brown and crusty around the edges. Reduce heat to low.
Remove from pan and drain on paper towels to remove excess oil.
Slice Turkey Spam and Tillamook (on the thin side).
Add your first slice of Dave’s Killer Blues to the remaining butter/oil combo in the pan and build your sandwich. Here’s how The Lady built it:
Layer of Tillamook; layer of Spam, onions and mushrooms, layer Tillamook, Layer of Spam, Layer of Tillamook. Top with slice of bread.
Cover pan with lid and let the bread sauté and the cheese melt to a glorious gooey stage.
Flip the sandwich and sauté the other side to desired “doneness”.
It may not be fancy, but it is damned tasty…
January 8, 2010
Here’s what she did.
She added two chicken bouillon cubes and cut up potatoes to cold water.
She brought the water to a boil and cooked the potatoes until fork-tender.
While the potatoes were boiling she fried a little bacon cut into thin pieces. Once it was crisp, she drained the oil and put the bacon bits on a paper towel.
She then grated the Gruyere – about 3 ounces.
Once tender, she drained the potatoes and added half a stick of butter, a large dollop of sour cream, the cheese and bacon and stirred until well-mixed but still a little lumpy. (She left the skins on the potatoes.)
She put the Gruyere mashed potatoes in bowls and served.
It was just the right lunch time snack for The Man and me… maybe a little more bacon…
January 2, 2010
Give The lady a new Fondue pot and what does she do… she starts making Fondue like there is no other cheese dish in the world.
However, at least she knows what she is doing…
Last night for New Year’s Eve and her birthday, she decided to make a fondue exclusively using Vincent Aged Gouda…I suppose the “aged” and “birthday” was a subconscious ping in her decision…
Here’s what she did:
1 Cup King Fish California Chardonnay which she simmered on the stove with a few garlic chips. (She strained the garlic out before adding the wine to her roux base.
1 Tablespoon Tillamook Butter and 1 Tablespoon flour to make her roux base. She melted the butter over a medium/low heat and added the flour which she cooked for about 5 minutes until a golden color. She stirred the roux base using a whisk.
Next she added the simmering wine to the roux base and whisked it until nice and mixed.
Then she added 24 ounces of Vincent Aged Gouda which she had cubed.
She stirred until the cheese was melted and the fondue was a nice, creamy mixture.
She served the fondue with French Baguette (also cubed), apple cubes, pear cubes, raw broccoli, raw cauliflower, raw carrots and cubed Summer Sausage.
As usual The Man swooned and a licked my plate clean.
January 1, 2010
The Lady brought home another wedge of the Gruyere she helped make in Wisconsin last spring (she added the rennet…) and used it with Tillamook Vintage White Extra Sharp and BelGioioso Fontina to make a fondue for The Man and her favorite Feline Foodie…
The Man swooned; I merely licked my bowl clean…
She served the fondue with cubed freshly baked French Baguette.
- 1 cup Kingfish California Chardonnay
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 7 ounces Roth Kase Gruyere cheese, cubed
- 7 ounces Tillamook Vintage White Extra Sharp Cheddar cheese, cubed
- 7 ounces BelGioioso Fontina cheese, cubed
- Simmer wine in a separate saucepan.
- Melt butter in a medium saucepan over medium low heat. Whisk in flour and cook until flour is cooked, for about 5 minutes, stirring to avoid sticking and burning. The Lady uses a whisk.
- Once flour is cooked, stir in the wine slowly. Continue to use a whisk to smooth the mixture.
- Slowly add cubes of Gruyere, Cheddar, and Fontina cheeses.
- Stir until cheese is melted and mixture is smooth and creamy.
- Transfer cheese mixture to fondue pot.
- Keep warm over low flame.