June 11, 2011
The Lady loves to use ingredients she has on hand to construct meals. She calls it “The Kitchen Sink” approach to cooking. Having just returned from Dallas the night before, she feared the cupboard would be bare when breakfast rolled around. But to the delight of The Man and moi, your feeling-humble today Feline Foodie, she found enough items to make an omelette for The Man and a pasta dish for the two of us.
Bacon – 4 strips
Bowtie Pasta (Any pasta you would use for mac n cheese would do – bowtie was what she had on hand)
1 Parmigiana Reggiano Rind
Golden Glen Creamery’s Farmstead Butter
Tillamook 2-Year Vintage White Extra Sharp Cheddar (our “everyday” cheddar)
6 Eggs (3 for the omelette and 3 for the pasta
Fresh Herbs from the deck (She snipped Italian Parsley, Curly Parsley, Chives, Rosemary and Thyme)
Salt and Pepper to Taste
Fry bacon in pan you will later use to assemble and cook your eggs and cooked pasta. Put aside and leave bacon drippings in pan.
Boil water for pasta. Add the Parm rind to the water. Cook pasta. Drain; do not rinse. Toss rind.
While bacon and pasta are cooking, grate cheese, chop herbs and whisk your eggs.
Add salt and pepper to taste to the whisked eggs.
Divide bacon drippings into two pans (one will be the one you used to fry bacon) and add a little EVOO and butter to each pan.
Divide eggs and put into two pans to cook. Use medium heat on both.
Add equal parts of cheese and herbs to each.
In bacon pan, add your drained pasta. Toss pasta to coat with eggs and cheese and let cook, stirring to avoid excessive sticking.
Cook omelette using normal methods and hope it comes out looking more like an omelette rather than scrambled eggs – either way it will taste great.
Serve everything when eggs are cooked.
Garnish with chopped tomato.
You may recall that The Man’s BFF, Gary, gave us a large wedge of Villajos Artisan Manchego for Christmas and I reviewed this flavor-explodes-in-your-mouth baby. As I said in the review, once you’ve tasted raw milk cheese, the pasteurized versions just don’t cut it. Villajos Artisan Manchego from Spain opened our world to raw sheep’s milk cheese and life will never again be the same around the manse. While rummaging through my cheese fridge, The Lady discovered we still had a small wedge of this divine cheese leftover; just enough to make her next “April is Grilled Cheese” delight. She had snagged a small amount of the divine Jamon Iberico and with the quince paste, we had another grilled cheese winner:
Crusty Rustic Bead
Jamon Iberico (or if you are not so lucky… Jamon Serrano)
Dulce de Membrillo (Quince Paste)
For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.
Also, please visit Golden Glen Creamery by clicking here.
April 1, 2011
April is Grilled Cheese Month as proclaimed, most likely, by my friends at the Wisconsin Milk Marketing Board and a great proclamation this is!!
To honor this much revered month, I’ll be posting a new grilled cheese sandwich recipe everyday… not complete instructions because anyone who can find this blog, is smart enough to assemble and grill a cheese sandwich…
#1 will be posted a bit later today… I’m starting with a dessert grilled cheese… stay tuned…
November 19, 2010
The Lady found this recipe while wandering around the internet. The original recipe is below as designed by the Pastry Chef at the Ulmstead Hotel and Spa in Cary, North Carolina. The Pastry Chef, Daniel Benjamin, uses Fiscalini Farmstead Cheddar; The Lady used Parrano, a Dutch Gouda that thinks it’s a parmesan…
1/2 cup sugar
1 tablespoon plus 2 teaspoons baking powder
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon white pepper
2/3 cup finely diced pimento peppers
2 cups grated white cheddar cheese (see Note)
1 cup (2 sticks) butter, chilled
2 cups cream
1 egg plus 4 yolks, lightly beaten
PREHEAT oven to 425 degrees.
COMBINE flour, sugar, baking powder, salt, baking soda and white pepper in a large bowl. Add pimentos and grated cheese, and toss to coat.
GRATE butter into the bowl with the dry ingredients, using the large side of a box grater. Toss just to combine.
WHISK cream and egg mixture until well combined in a separate bowl. Slowly pour into the bowl with the dry ingredients. Mix just enough to combine, then let rest 10-15 minutes.
ROLL out dough into a rectangle on a heavily floured table. Roll to a thickness of about 1 inch, but not thinner. Fold the dough into thirds like an envelope. Repeat rolling and folding process twice more, flouring the table as needed. Roll out dough one more time to a thickness of about 3/4 inch.
CUT dough into desired shape and transfer to baking sheets. At Herons, dough is cut into squares, which are then cut into triangles. This minimizes waste and avoids rerolling of scraps.
PLACE baking sheets in oven and immediately reduce heat to 350 degrees. Bake until scones are baked through and their tops are a light golden brown, 6-8 minutes or more, depending on size of scones.
Note: Herons uses Fiscalini, a farmhouse cheddar made in California. The Lady used Parrano because she had a couple wedges in the fridge…
Yield: about 4 dozen small scones
October 29, 2010
Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.)
4 oz. Clemson University Blue Cheese
2 tbsp. heavy cream
2 tbsp. mayonnaise
1/3 cup half n half (fat-free half n half works fine)
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
1/4 tsp. hot sauce, The Lady used Tapatio
1 small shallot, finely chopped
Crumble Clemson Blue.
Add all ingredients to small mixing bowl. Mix together with spatula or large spoon.
Marinate in fridge for an hour before using.
The Lady served this dressing on Iceberg Lettuce wedges with fresh-picked tomatoes from The Man’s garden. She also crumbled some Hormel Natural Choices Bacon.
October 9, 2010
4 Large Eggs, at room temperature
1/2 cup Whole Milk, at room temperature
1/2 cup all-purpose flour
2 Ounces Old Amsterdam Aged Gouda – grated – about 1/2 cup
1/2 teaspoon sea salt
2 Tablespoons Unsalted Butter
Heat the oven to 450ºF.
Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated Old Amsterdam, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.
Add the butter to a 10-inch skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.
Bake until puffed, about 10 – 12 minutes.
Reduce the oven temperature to 350°F.
Continue to bake the pastry until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pastry into wedges in the pan. The pancake will gradually sink in the center like a popover.
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.