23 October 2011 Happy Lazy Sunday, Post Fondue Night

Happy Lazy Sunday, Post Fondue Night

October 23, 2011 By

Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue.

I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp cheese and beer – winning!  For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin.  The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo.  Just a fun concept and please ping me if you’d like fondue tips.

Today is football day at our home and we usually take it super easy on Sunday afternoons.  This means that I typically make dinner in the morning so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes beautifully.

Hope you’re having as great a weekend as I’m having!

Cheers,

Veronique

Filed Under: American, Beef, Canadian, Cheese, Entrees, French, Other Neat Things, Pasta, Starters Tagged With: , , , , , ,
27 July 2011 Opa Burgers

Opa Burgers

July 27, 2011 By

Opa Burger

If you follow my blog, you must know by now that I love Greek food, and wines.  I try to incorporate typical Greek flavors in many of the food I make and when it came time to create a special burger to pair for a wine tasting, I opted for a Greek version of the American classic.

Burger Ingredients:

  • 1 pound ground lamb
  • 2 Tbsps. fresh mint, chopped
  • 2 large garlic cloves, minced
  • ½ tsp. each, salt and pepper
  • 2 Tbsps. olive oil, preferably Greek
  • 4 small pita pocket bread, often referred by the name Pitettes, sliced in halves horizontally

Topping ingredients:

  • 8-ounce block of Halloumi cheese, cut into 8 slices then lightly coated in olive oil
  • 8 tsps. Tzatziki sauce, homemade or store-bought
  • 1 heirloom tomato, cut into 4 slices

Directions:

  1. Heat a gas or charcoal grill to medium-high.
  2. In a medium bowl, combine the lamb, mint, garlic, salt and pepper and form into four medium patties. Be sure not to overwork the meat causing it to be tough after grilling.
  3. Lightly coat the four patties with the olive oil, and then grill for 3 minutes on each side.
  4. While lamb patties are grilling, place the eight slices of Halloumi cheese on the grill and sear for one minute on each side.
  5. Lightly toast each of the Pitettes halves on the grill.
  6. To assemble, place a lamb patty on a Pitette half, top the meat with two teaspoons of Tzatziki sauce, 2 slices of Halloumi and a slice of tomato. Top with another Pitette half.  Assemble the remaining three burgers.

Makes 4 burgers.

Notes:  Halloumi cheese is ideal for this burger but it can be replaced with crumbled Feta if unavailable.  There are many good quality Tzatziki sauces in the supermarket deli section, so don’t pass on making this burger because you don’t want to make a homemade batch.

Filed Under: American, Cheese, Entrees, Greek, Lamb, Sandwiches Tagged With: , , , , ,
13 June 2011 Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

June 13, 2011 By

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

  • 3 cups, yellow cherry tomatoes
  • 10 fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry penne pasta, cooked one minute less than recommended on the box
  • 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
  • 1 cup cubed fresh buffalo mozzarella
  • Parmesan cheese, for grating

Directions:

  1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
  2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
  4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , ,
26 May 2011 5 Simple and Tasty Memorial Day Side Dishes

5 Simple and Tasty Memorial Day Side Dishes

May 26, 2011 By

Not sure what to make for your Memorial Day get-together?  Tired of fixing the same old stand-by dishes?  Mix it up a little by serving these five simple and tasty Memorial Day side dishes:

  1. Maple Glazed Parslied Baby Carrots
  2. Queso Fresco Grilled Corn on the Cob
  3. Quick and Easy Pan Fried Smashed Potatoes
  4. Chorizo and Manchego Bites
  5. Zesty Guacamole

If you try any of these recipes, please post a comment to let me know how you and your guests liked them.  Enjoy the long weekend while keeping in mind that there’s more to Memorial Day weekend than the food and celebrations.

Happy Memorial Day!

Veronique

Filed Under: American, Beef, Cheese, Mexican, Potatoes, Vegetables Tagged With: , , , , ,
29 March 2011 Pulled Pork Stuffed Poblano Peppers

Pulled Pork Stuffed Poblano Peppers

March 29, 2011 By

Stuffed Poblano Chiles

I love Mexican food and try to fix some type of Mexican dish at least once a month.  On a weekend where I was craving Chile Rellenos, I decided to tweak my recipe a bit and stuff the chiles with slow-cooked pork shoulder I fixed in my slow cooker – boy was it a winning dish and simple to make!

Ingredients:

  • 4 large Poblano peppers
  • 2 cups Troegs Braised Slow Cooker Pork Shoulder, shredded with two forks
  • 2 cups shredded Monterrey Jack cheese
  • 2 tbsp chopped cilantro
  • 2 large eggs
  • 1 cup cornmeal
  • 2 tbsp olive oil

Directions:

  1. Roast the Poblano peppers over a flame (or under the broiler) until the skin is almost completely blackened.  Place roasted peppers in a glass bowl and cover with shrink wrap for about 15 minutes.
  2. In a medium bowl, combine the pork, 1 cup of cheese and cilantro.
  3. Peel the skin off the peppers, cut a slit down the long side of the peppers then remove the seeds and most of the veins.
  4. Divide the stuffing into 4 portions, then stuff peppers with the pork mixture – do not overfill.  Secure the opening of each pepper with 1-2 toothpicks.
  5. In a shallow bowl, beat the eggs well.  In a separate shallow bowl, add the cornmeal.  Dip each stuffed pepper in the egg mixture then coat with cornmeal.  Place the coated peppers in an oven-proof dish.  Drizzle olive oil over the peppers, sprinkle with the remaining 1 cup cheese then place in the oven to bake for about 20-25 minutes.
  6. Serve each pepper over Spanish rice with a squeeze of fresh lime juice.

Makes 4 servings.

Filed Under: Cheese, Entrees, Mexican, Pork, Vegetables Tagged With: , , ,
14 February 2011 Super Simple Cream Cheese Frosting

Super Simple Cream Cheese Frosting

February 14, 2011 By

Red Velvet Cake Inside

This cream cheese frosting is simple to make and is perfect on a carrot cake or a red velvet cake.

Ingredients:

  • 1/2 cup (1 stick) butter, at room temperature
  • 16 ounces (2 8-ounce packages) cream cheese, at room temperature
  • 1 tsp pure vanilla extract
  • 3 cups powdered sugar, sifted

Directions:

  1. In the bowl of an electric mixer, cream the butter and cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula every minute.  Incorporate the vanilla.
  2. Turn off the mixer and add the powdered sugar.  Turn mixer on low and blend until the powdered sugar has been incorporated, about 2 minutes, again scraping down the sides of the bowl with a rubber spatula.
  3. Use the frosting right away or refrigerate, covered, until ready to use.  To use refrigerated frosting, bring to room temperature then stir thoroughly using a wooden spoon.

Yield: This frosting can cover a 2-tier, 9-inch cake or 24 cupcakes.

Filed Under: American, Cheese, Desserts Tagged With: , , ,
24 November 2010 Cauliflower au Gratin

Cauliflower au Gratin

November 24, 2010 By

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

  • 1 tbsp kosher salt
  • 1 medium cauliflower head
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup light cream
  • 1/2 tsp each salt & pepper
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated Gruyere or Emmental
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
  3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
  4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
  5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
  6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
  7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.

Filed Under: American, Canadian, Cheese, Sides, Vegetables Tagged With: , , , , , ,
29 October 2010 There’s Nothing to Eat in this House Part 3

There’s Nothing to Eat in this House Part 3

October 29, 2010 By
Linguini with Blue Cheese Sauce

Linguini with Blue Cheese Sauce

Linguini with Gorgonzola and Pine Nuts

You got it: it’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, I wasn’t quick enough with the camera and my starving Marvin ate 75% of the dish prior to picture time.  Guess the leftover ingredients and pantry finds did the trick!

Ingredients:

  • 4 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried sweet basil
  • Salt & black pepper
  • 1/2 cup milk
  • 2 ounces gorgonzola cheese (or other creamy blue cheese), chopped into small pieces
  • 1 cup linguini, cooked
  • 2 tbsp grated Parmesan cheese
  • 1tsp toasted pine nuts (add pine nuts to a small frying pan and toast over medium-high heat for 2 minutes, shaking the pan to avoid scorching)

Directions:

  1. Heat olive oil in a sauté pan over medium heat for about 20 seconds then add the pepper flakes, basil and salt and black pepper and cook for 30 seconds.
  2. Add the milk and cheese pieces and cook for 3 minutes stirring constantly until a smooth sauce is created.
  3. Toss the cooked linguini into the hot sauce, gently stirring to warm the pasta, about 2 minutes.
  4. Serve pasta with grated Parmesan and toasted pine nuts.

Serves 1.

This is the 3rd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf and part 2 here: http://bit.ly/cJX6t2).

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
27 October 2010 Chorizo and Manchego Bites – Perfect Little Tapas Item

Chorizo and Manchego Bites – Perfect Little Tapas Item

October 27, 2010 By
Chorizo & Manchego Bites

Chorizo & Manchego Bites

Do you ever host hors-d’oeuvres parties and run out of ideas on what to make?  I love the idea of tapas for a home party and often struggle to make tasty bites while also having the freedom to prepare some of the dishes ahead of time.  The Chorizo and Manchego Bites fulfill the easy and tasty requirements and take so little work to prepare.

Ingredients:

  • 4-5 fresh Chorizo sausages (could use other fresh sausages with a bit of heat to them)
  • 1/2 pound – 1 pound Manchego cheese, cut into bite-size cubes

Directions:

  1. Heat your grill to medium-high heat and grill Chorizo sausages for about 6-7 minutes until the exterior of the sausages show some charred bits.  Let rest for 2-3 minutes then cut each sausage into 5-7 bite-size pieces.
  2. While the sausage is grilling, thread about 25 cheese cubes onto toothpicks.  Ensure to push the cheese towards the end of the toothpick where guests hold them to allow room for the Chorizo pieces.
  3. Thread a piece of Chorizo onto the toothpicks, touching the cheese, to allow the cheese to slightly melt from the heat of the hot sausage.  Serve!

Makes approximately 25 perfect bites.

Notes: You can easily double or triple the number of sausages and cheese cubes to allow for a larger group of people.  You could thread the cheese cubes ahead of time and keep refrigerated until party time.  You could also grill the sausages ahead of time, slice them and keep them warm in a foil-covered pan in a 200 degree oven for up to an hour before serving.

Filed Under: Cheese, Spanish, Starters Tagged With: , , , , ,
20 September 2010 Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

September 20, 2010 By

Gnocchi with Butternut Squash

No, this recipe isn’t for the faint of heart (literally and figuratively) – it’s rich, decadent and perfect on a cool evening.  This recipe came about because I was looking for ways to use up my huge harvest of sage.  Serve this as a side dish or starter as a little goes a long way.

Ingredients:

  • 2 cups diced butternut squash
  • 3 tbs vegetable oil
  • 4 strips bacon
  • 1 cup potato gnocchi, homemade or store-bought
  • 3 tbs butter
  • 2 tsp chopped fresh sage
  • 1 cup light cream
  • 2 ounces Danish Blue cheese, crumbled
  • 1/2 tsp black pepper

Directions:

  1. Heat oven to 400 degrees.  Place diced butternut squash on a cookie sheet and drizzle with oil to coat.  Roast in the oven for 20 minutes or until tender, set roasted butternut squash aside in a small dish.  Keep oven at 400 degrees.
  2. Place bacon strips on two layers of paper towel and cover with an additional layer or paper towel.  Cook in the microwave for 4 minutes, or until bacon is soft-crispy.  Cut bacon in thin strips with scissors, set aside.
  3. In a medium saucepan, bring water to a boil.  Add gnocchi and cook for 2 minutes.  Drain well and set aside.
  4. In the saucepan the gnocchi cooked in (why dirty two pots?!), melt butter over medium-high heat.  Once butter is beginning to brown, add the sage and cook for 1 minute.
  5. Add cream to the sage butter and cook for 2 minutes, stirring constantly.  Reduce heat to medium-low and add blue cheese.  Stir for 1 minutes.  Add the gnocchi, the roasted butternut squash, the chopped bacon and the black pepper and gently stir to combine.
  6. Spoon the gnocchi mixture into two 8-ounce ramekins or other small, oven-proof dishes, and bake in the oven for 5 minutes.

Serves 2.

Notes:  I’d skip this recipe if you don’t have fresh sage as you truly won’t get the same flavor from dried sage.  This recipe can easily be doubled to serve 4.  Don’t have Danish Blue cheese?  Use another type of blue cheese!

Filed Under: American, Cheese, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , , ,
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