Cheddar cheese

Easy Does It # 7 – Mac & Cheese (Mac & Cheese Recipe # 3784)

>
>
Dear  Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
>
>
In  anticipation of my splendid dinner to come (you’ll see), I decided to have a very simple late lunch. Before I came to the USA I had never seen or eaten mac & cheese and for the first few years I was not interested in it either, always having been served the packaged version and never been able to understand its appeal. However, when I started to make my own, using quality ingredients, good seasoning and pasta cooked al dente, I changed my opinion and became a fan like millions of others :-).
I have used all kind of different cheeses and added many other ingredients, such as mushrooms, vegetables, protein etc.
Here now is what I consider to be a basic version. Just make sure you season properly, don’t overcook the pasta and most of all, use the best quality sharp cheddar you can find.

Bon Appetit !   Life is Good !

>
>

Mac & Cheese. Recipe # 4794

Mac & Cheese. Recipe # 4794

>


>
>
>
>
>
>
>
>
>
968

Advertisements

“Fondue” Au Fromage Sec

.
.
Good  Read’s. Good Eat’s. Good Drink’s. Good Company = Good Times.
>

The title of this dish,  “Fondue Au Fromage Sec”,  is tongue in cheek, but the dish itself is a knock-out: A great  snack, a simple dinner, or fun party food.
I have prepared this often over the years, but I never really gave it a proper name.
So when I made it this sunday afternoon,  I wanted to finally give the dish a proper, clever ?  name. Hopefully, I succeeded ?
I love a good cheese fondue , and this dish has most ingredients of a “fondue au fromage” , (but not the texture, because instead of being liquid, it is “dry”.
Let me know if you disagree and think you ‘ve got a better name for it 🙂
But then, nevertheless, follow the recipe and you will agree that the dish itself is an outstanding snack or party staple or even , if served with a side of greens, a meatless dinner good enough to shine on it’s own.

.

Fondue Au Fromage

Fondue Au Fromage “Sec”


.


..
.
Ingredient’s :

Sour dough bread,   scored criss cross 3/4 down to the bottom crust
Brie cheese,   cut into cubes
Asiago cheese,   diced
Cheddar cheese,   shredded
Roasted garlic paste,
White wine,
Scallions,   thinly sliced
Walnuts,   shelled
Dijon mustard,
Chili flakes,
Butter,   melted

Method :

Open the slit’s of the scored bread with your fingers. Drizzle with melted buter, then white wine. Add a bit of the mustard to the bits of cheese. Stick one piece of brie and one piece of  asiago cheese into each of the cavities. Add cheddar cheese into the cavities as well as on top of the bread. Bake at 375F until cheese melts. Remove from oven,  sprinkle walnuts and chili flakes on top, return to oven until the bread starts to crisp up and is heated through all the way. Remove again from oven, sprinkle with finely sliced scallions and serve hot.

Enjoy !   Live is Good !

.
.

Breakfast Of Champions # 14 ”Ham & Cheese Sandwich”

.
.
Sautéed  Wrap With Ham, Sharp Cheddar, Pecorino Romano, Egg, Spinach & Sriracha.
.
9e
.


.

Saute spinach with onions and garlic paste in butter.
Cook eggs and ham in butter.
Sprinkle grated pecorino on wrap, top with ham,
sprinkle with sharp cheddar, top with spinach,
sprinkle with more pecorino. Top with egg.
Drizzle with sriracha. Roll into tight cylinder,
Enclose tightly with aluminium foil to prevent roll
from opening while sautéing. Cut into thick slices.
Saute slowly in butter until the cheese inside the roll
has melted and a golden, crispy crust has formed on
top and bottom.  Enjoy with a glass of ice cold milk.
What a great way to start the day  🙂

Bon Appetit !   Life is Good !
.
.
.

Cheeseburger , My Way

.
.
On  the way home from work something extremely unusual happened : Burger craving !
Who would have thought. But, no ordinary burger would suffice.
Here is my concoction. Very simple, easy and fast to make, yet darn good and satisfying  🙂
.

.


.

Ingredient’s :

Ground beef, 75 / 25 %
Sharp cheddar cheese, shredded
Jalapeno, finely diced
Garlic, paste
Chives, finely sliced
Kosher salt,
Scotch bonnet hot sauce,
Dijon mustard,

Black pepper, freshly ground
Whole egg, fried
Oil, to saute
Butterto finish

Method :

Mix first nine ingredients lightly, do not overwork !
Make a thin patty, cover center with generous amount of cheese,
cover with another thin patty of beef and shape burger.
Saute in oil until done to your liking. Discard oil, add butter and
fry egg. Serve on two slices of rye bread,
top with fried egg and garnish with tomato and pickle.

Bon Appetit !   Life is Good !
.
.

” Breakfast Of Champions ” # 9 – Quesadillas & Scrambled Eggs

.
.
Saturday –
Sleeping in, letting Bella out the back door instead of walking around the block at 4.00am, watching the news and a movie at 7.00am, how wonderful.
The crowning moment of the morning, as usual,  is having a “breakfast of champions”,  while watching a good movie and knowing that for two day’s the world consists of joy and tranquility.
This morning I fancied Quesadillas, scrambled eggs with bologna, guacamole, pickled cucumbers and scotch bonnet sauce. (The movie – Blue Velvet)

Happy Weekend !   Life is Good !
.

.


.
.

.
.

” Potato, Cheddar & Bacon Soup ”

>

>

This soup hit all the right buttons when I was craving
a simple, quick, delicious meal on labor day evening.
.

.


.
Ingredient’s:

Potatoes,                                 diced, blanched
Sharp cheddar cheese,         shredded
Bacon,                                      julienned
Onion,                                     diced
Garlic,                                      paste
Green peas,                             blanched
Heavy cream,
Chicken stock,
AP Flour,
Butter,
Salt,
Cayenne pepper

Method :

Sautee bacon, rendering fat, until crisp. Remove onto absorbent paper, reserve.
Add butter to bacon fat, add onion, garlic and flour. Saute until onion and garlic
are translucent without darkening flour. Add stock, whisk to avoid lumps and
bring to a simmer. Simmer for 10 minutes. Remove from heat, whisk in cheese
and craem until texture is smooth. Add potatoes, green peas, salt and pepper
and, while carefully stirring,  reheat until hot.
( You don’t want to mash up the potatoes and peas)

Bon Appetit !   Life is Good !
.
.