Posts Tagged ‘cheddar

02
Nov
08

Fromage Fort

Fromage Fort

This is a Jacques Pepin recipe from Food and Wine.  Great way to use up the little bits of cheese you have left over.  I used cave-aged cheddar and Amablu Gorgonzola, both from Minnesota’s Faribault Cheese Caves, asiago, Parmesan, and Parrano cheeses.  The extra sharp cheddar and Amablu made for a pretty strong mixture, but after all, that’s what “fromage fort” means – “strong cheese.”

This can be served cold or spread on bread and broiled.  Pics of each option are included – cold with crackers and a little extra freshly ground pepper, and hot, broiled on top of crusty Italian peasant bread.  This is a great appetizer, especially with a nice glass of wine.

16
Oct
08

Big-Kid Pigs in a Blanket, Steakhouse Mac and Cheese and Apple Cider Slaw

This is a fun, satisfying meal for a cool fall night.  It’s all quick and easy, too.  I garnished the plates with apple slices and served more on the side.  The slaw and apples are a refreshing complement to the heavier sausages and mac and cheese.

Big-Kid Pigs in a Blanket

4 Chicken Apple Sausages (Pre-cooked)
1 package dough for bread sticks
2 tablespoons Dijon mustard and more for serving

Preheat oven to 350.  Spray a cookie sheet with cooking spray.  Brush each sausage with Dijon mustard and wrap in bread dough strips (approximately 2 strips per sausage).  Bake for 15 minutes, or until bread is golden brown. Makes 4 servings.

Steakhouse Mac and Cheese

I usually make baked mac and cheese in a casserole dish with breadcrumbs.  We went to Manny’s Steakhouse the other night and my husband spotted their mac and cheese side dish and asked me if I could make it like that – a huge bowl of cheesy mac mounded high without any topping.  It’s actually faster than the casserole way since you don’t have to bake it.

8 oz. elbow macaroni or small cut pasta shape of your choice (I used campanelle)
2 tablespoons butter
2.5 tablespoons flour
1 cup milk
2 cups shredded cheese of your choice (I used sharp cheddar and Parmesan)
1/2 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Cook pasta according to package directions and drain.  Melt butter in saucepan over medium heat.  Add flour and blend thoroughly.  Continue cooking and stirring for 2-3 minutes.  Remove from heat and add milk, stirring thoroughly.  Place over medium high heat and bring to a boil, stirring constantly.  Reduce heat to medium after the mixture reaches a boil.  Add cheese and melt throroughly.  Add salt, pepper and nutmeg.  Mix pasta into cheese sauce.  Season with additional salt and freshly ground pepper to taste. Makes 4-6 servings.

Apple Cider Slaw

½ package bagged shredded coleslaw cabbage mix
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

I would recommend adding a little of the oil and vinegar to the slaw at a time until you get the balance you prefer on the dressing.  You can add a little extra zing by adding a couple tablespoons of chopped fresh cilantro if you like it.

11
Sep
08

Oven Fried Chicken, Cheesy Smashed Potatoes and Steamed Broccoli

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07
Sep
08

Mac and Cheese Made with Whatever’s Around

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