August 13, 2010
This is a new Award-Winning Cheese from the Amish Community in Cambria, Wisconsin. The Lady visited their factory this past May and you can read her thoughts about this special stop on her 2010 Wisconsin Cheese Tour, by clicking here.
Her cheesy friend, David, gave her a wedge to bring home for your humble Feline Foodie correspondence (that would be me) to sample and review. My review is posted over on my “sister” blog and you can read that review by clicking here.
After sampling, The Lady added it to one of her favorite blue cheese dressing recipes and served it simply with a lettuce wedge and a few crumbles of bacon. The Man swooned… surprise… I licked the dressing off the lettuce and left the greens for those of a less carnivore persuasion.
Keep in mind, The Lady isn’t much on measuring as you read this recipe:
2 Large Dollps of Mayo
2 tablespoons of Creme Fraiche (which The Lady made)
A Splash of Milk
Approximately 3-4 ounces of Salemville SmokeHaus Blue, crumbled
Squeeze of Fresh Lemon Juice
Small Splash of Tapatio Hot Sauce
Salt and Fresh Gound Pepper to taste
The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.
She added the crumbled Salemville SmokeHaus 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 for The Lady and The Swooning Man was a wedge of lettuce and crumbled bacon. My salad was SmokeHaus Blue and Bacon… the salad of champions…
FTC Full Disclosure – The cheesemaker/manufacturer/vendor sent me their product, hoping I would review the product/cheese.
Blazin’ Chicken Wing with Black River Gorgonzola and Tillamook Vintage White Extra Sharp Cheddar Quiche
August 13, 2010
In a previous post, I sang the praises of Greg, Mark and the crew running the meat counter at the Hawthorne Fred Meyer. They continue to create and impress… the latest being Blazin’ Chicken Wings and Black River Gorgonzola Chicken Sausage.
We enjoyed these in Stadium Buns with mayo and mustard earlier in the week and today The Lady used two links to make a formidable quiche… and yes… real men (that would be The Man) and real Feline Foodies (that would be me) do eat quiche and they love it!!
She used our favorite “everyday” cheddar, Tillamook Vintage White Extra Sharp Cheddar for the “body” of the quiche and it turned out to be another “swooner” for The Man.
Here’s how she made this quiche:
Marie Callendar Pie Crust
2 Hawthorne Fred Meyer Blazin’ Chicken Wings & Black River Gorg Sausages
1 ½ Cups Half n Half
1 Cup Grated Tillamook Vintage White Extra Sharp Cheddar
1 Chopped Onion
½ Chopped Yellow Bell Pepper
¼ Cup Chopped Celery
Marie’s European Style Roasted Garlic and Herb Butter Blend (for sautéing veggies)
1 Teaspoon Chopped Parsley
1 Teaspoon Chives
Pre-heat oven to 450°.
Bake prepared pie crust in oven for about 7 minutes. Allow to cool.
Reduce heat in oven to 350°
Sauté the sausage until cooked. Do not overcook. Chop up and allow to cool.
Sauté the onion, bell pepper and celery in a dollop of Maria’s Butter.(The Butter adds a nice savory flavor to the quiche.) Cook just until the veggies start to turn opaque. Allow to cool.
Meanwhile, whisk eggs and add half n half to eggs. Whisk together.
Add sausage, veggie mixture, cheese parsley and chives to pie crust. Pour egg and cream mixture on top.
Bake for 40-45 minutes until an inserted knife blade comes out clean.
Let sit for 5 minutes.
The Lady served it with a salad of seasonal fruits.