Category Archives: Cheese

Lent: Cheese, Chocolate, or Wine?

February 22, 2012 By in Cheese, Dessert, Wine Tags: , , , , , , 2 Comments

Today is the start of Lent, and it begins a 40 day and 40 night period of “the faithful commitment to fasting or giving up certain types of luxury as a form of penitence”. And no, I am not talking about the terribly awful yet completely entertaining Josh Hartnett movie. Those who believe and follow in the Christian faith do this to commemorate the 40 days Jesus Christ spent in the desert. Poor guy, 40 days in a desert? Brutal. Then to top it off, during the last week of his mission he dies and comes back to life! OK, I can surely give up something for his efforts.

I imagine food in that day in age was scarce, scary, and nourishment out of necessity not gluttony. Man, times have changed. 2012 and we have dip-n-dots. Pretty sure Jesus would have d-i-e-d to get his hands on some of those in the desert. Whoops! sorry, bad choice of words. He would have been excited.

Moving on..

This period of Lent, leading up to Easter Sunday, is our way of continuing his memory and reflecting upon the struggles he went through in order to give us our freedom and faith today. (Hey! Mom, I learned something in CCD). I have been a bad Lent goer for the past 28 years and I don’t think I’ve ever actually given up anything for 40 whole days. My vices are cheese, chocolate, wine, shopping, sleeping, oh right… I’m a GIRL.

I considered giving up cheese, but honestly that thought lasted 3 seconds. It’s physically impossible.

Giving up wine? Yeah right. 13 hour days… absolutely not in the cards.

40 days of no shopping? Sorta do-able but not a big enough vice to satisfy the big man (and I need something new from time to time to make me feel good).

Ok people, Chocolate it is. Doh!

It’s the winner, or loser, rather. Positives; it will help trim my waist-line, get me ready for beach season, fulfill my 40 day penance, make me appreciate fruit more I suppose, and it will teach me what it’s really like to eliminate something from my diet. I’ve never eliminated anything… ever. Downside; everything else.

I figured I had to write this down to hold myself accountable, I mean, pledge to my audience, followers, friends, and family, that I am off the chocolate sauce (and all other forms) until Easter. Then its ON Easter Bunny, do not bring me jelly beans, you KNOW what I will want.

*Please consider this is meant to be a satirical post, it is not meant to be offensive. If you are a holy roller and take serious offense, I am sorry. Go eat some chocolate and hate me*

Béchamel sauce; 3 ways for Chicken, Pasta, or Fish

February 14, 2012 By in Cheese, Recipes, Sauces Tags: , , , , , Leave a comment

My Brother is a 20-year-old college student at the University of Utah, who, get this, likes to cook! And likes to cook with his roommates!   Between, their pow pow sessions and snowy mountain camping trips, they break out the aprons, and get dirty in the kitchen. This blogs for you, Bo. Chicken, as requested; a few different ways.

Starting with a basic Béchamel sauce, many different flavors can be achieved.  This is not the healthiest of sauces, however it is NOT coming out of a can, you know what you are putting into it, and it does not contain insane amounts of sodium, preservatives, or ingredients you can’t pronounce, so… perfect! That’s already better than most of Cooking with Sandra Lee‘s recipes.

Béchamel, 3 ways

Basic Béchamel sauce:

  • 2 tablespoons butter
  • 2-3 tablespoons all-purpose flour
  • 1 cup heated milk
  • salt
  • white pepper
  • freshly ground nutmeg (optional)
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 cup of medium thick sauce.

Mustard Sauce
Combine 2 teaspoons of Dijon mustard, 1 teaspoon of chopped tarragon or chive. This sauce is especially good with fish and chicken.

Herb Sauce
Add 2 teaspoon of freshly chopped herbs or 1 teaspoon of dried herbs to the Béchamel. Cook for a minute or two longer to get more flavor from the herbs. Best for Fish.

Mornay (cheese) Sauce
Add 1/2 cup grated cheese (any kind of cheese) to 1 cup hot  Béchamel. Stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. Best for Chicken or Pasta.

Chicken with Mustard Cream Sauce

These sauces are incredible easy, and I bet you already have most of the ingredients at home.  Next time you’re trying to think of a new dinner idea, give this a shot. For best results, pair with a vegetable, such as asparagus or green beans and a buttery glass of chardonnay.

Happy Cooking, and thanks for reading, xo-G

Parmesan Artichoke Dip

January 31, 2012 By in Appetizers, Baking, Cheese, Hors d'oeuvres, Recipes Tags: , , , , , , , , Leave a comment

Ready for another crowd pleaser? This is dangerously good, and on Superbowl Sunday, let’s be honest, eating healthy is usually not in the cards.   My mom use to make this dip for all sorts of occasions when we were kids.  Football parties,  New Years parties, family get-together’s, etc. and it has always been one of my favorite tastes. The smell of it just coming out of the oven brings back happy memories.  Whip this up in 10 minutes or less and you will find yourself the talk of the party.

Ingredients

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
40 green chilies, drained (canned is fine)

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. (leave a few artichoke hearts out to rough chop and add at to the mixture just before baking -texture!) Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended.  Stir in the chilies and chopped artichoke hearts, then transfer to a baking dish (the same dish you will be serving in so pick out something nice).
Bake in the preheated oven 15 minutes, or until bubbly and lightly brown.

Serve warm with toasted pita points or thinly sliced and toasted french bread, deeeelish! * For added flavor rub a garlic clove on the bread before toasting.

Toasted Almond and Gorgonzola Stuffed Dates Wrapped in Crispy Prosciutto.

December 6, 2011 By in Appetizers, Cheese, Holidays, Hors d'oeuvres, Pork, Protein, Recipes Tags: , , , , 7 Comments

Easy party food. I’ll keep this short and to the point.  10 minutes to prep, 20 minutes to bake and voila!

  • 20 pitted, dry, dates
  • 3 oz of good, pungent Gorgonzola cheese
  • 20 or so raw almonds, rough chopped
  • 1pkg sliced prosciutto
  • tooth picks

1. Rough chop almonds and toast them over low-med heat in a saute pan. Once they begin to brown evenly remove from heat.

2. Slice dates on one side and pull open, add a small sliver of cheese, just enough to stuff it.

3. Sprinkle a few almond pieces on top of the gorgonzola and close the date back up.

4. Roll the stuffed date in a 1″x4″ piece of prosciutto and secure with a toothpick.

5. Repeat until all dates are stuffed.

5. Bake in a preheated 350*F oven for 15-20 minutes or until prosciutto looks crisp.

This small bite hits every taste bud in your mouth; salty, sweet, crispy, nutty, soft, chewy and layered with flavor.  A  really quick and tasty app for your next party!

“One of the best hors d’oeuvre I’ve ever had!”- anonymous friend

Mushroom Bacon Tartlets; good man food.

November 28, 2011 By in Appetizers, Baking, Cheese, Holidays, Pork, Protein Tags: , , , , , , 1 Comment

Thanksgiving is over, so let the holiday parties begin!  Ever find yourself in a pinch for a quick hors d’oeuvre? Sure, it’s always easy to bring cheese and crackers or a crudités spread, but you will not likely be remembered for it.  Put your mark on the app table or tailgate with this tasty, super easy, and only 6 ingredient small bite!

  • 1 pkg Puff pastry
  • 1 lb, mushrooms, sliced
  • 1 large onion, sliced
  • 3 cloves of garlic, minced
  • 10 strips of bacon, rendered and crumbled
  • 1/4 cup Parmesan cheese, or as needed.

1. In a sauté pan, cook the bacon, and set aside.

2. Next, caramelize the onions and mushrooms.  Add minced garlic 45 seconds before taking off the heat.

3. Crumble bacon and toss back into the sauté pan with the onions, mushrooms and garlic. Season with pepper.

4. Roll out the puff pastry on a floured surface.  *Working quickly cut out 2-3” diameter circles using a cookie cutter or wine glass rim.  Find a smaller circle to gently press a circular indent in the middle, this allows for a crust edge to form and the filling to be incased.

This should make about 24-28 tartlets.

5. Place a tablespoon of the mixture in the inner circle and top with a pinch of parmesan cheese or goat cheese crumbles.

*For a nicer presentation brush the edges with a little egg wash. 1 part egg to 1 part water.  This will give it a golden brown shine.

6. Bake at 350*F for 12 minutes, or until pastry is puffed and slightly golden brown.

Voila! cheap and easy!

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