Cheese

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

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The  steak : EXCELLENT !
The mushrooms : EXCELLENT !
The twice baked potato : OUT OF THIS WORLD !!!
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I have only recently discovered “Taleggio Cheese”, and I feel sorry for myself to have gone 62 years without enjoying this marvel of Italian cheese making. I only know of one shop around here that carries it. It is one of my least favorite stores because it tries to be everything to everybody, which just does not work.  But since a friend steered me to their cheese section, I have gone there at least once a week, just to get my fill of  “Taleggio Ca De Ambros”
For this dinner, I have sauteed the steak in peanut oil, sauteed the mushrooms with diced onions and garlic paste in butter. I baked the potato until cooked through, then I removed the potato flesh from the shell, added kosher salt, sriracha, butter, sliced scallions, garlic paste  and a generous amount of Taleggio. Then I put the mixture for half a minute into the microwave to soften the butter and cheese, mixed it all well and stuffed it back into the potato shell. Baked it in the oven for twenty minutes and – voilà – best twice baked potato ever 🙂

Bon Appetit !   Life is Good !

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato

Sauted Rib Eye with Mushrooms and Taleggio Ca De Ambros stuffed Twice Baked Potato





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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times.  About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge.  When I feel the  craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say  “GENIUS” 🙂
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Shrimp. Anchovies & Brie Pizza

Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :
1.

Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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“Fondue” Au Fromage Sec

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

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Fondue Au Fromage

Fondue Au Fromage “Sec”


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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 !

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Gratinated Onion Soup

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Today  the weather channel announced that it will get cold in florida,
so why not prepare for it with this goodie :
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Gratinated Onion Soup

Gratinated Onion Soup

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Saute onion julienne until translucent. Add beer,  beef stock,  Kosher salt , freshly ground  black pepper  and maggi seasoning. Simmer until  onions  are soft but not mushy, about one hour. In the meantime, brush  sliced bread  on both sides with  garlic butter. Toast on both sides until golden. Top with your favorite  cheese  (here I used asiago, sometimes I use cheddar, swiss, pepper jack or gorgonzola) and bake until cheese is melted. Remove from oven and set aside. When the onions are soft, adjust seasoning if necessary. Transfer the soup to a heat proof dish. Top with cheese bread and  sprinkle the top generously with more cheese. Bake until a golden brown crust has formed. To serve, sprinkle with chopped cilantro.

Bon Appetit !   Life is good!
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Baked Camembert In Phyllo

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Here  is a dish that takes less then five minutes to
prepare, yet is just awesome on so many levels –
taste, look’s, ease of preparation.      🙂
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Ingredients :

Phyllo sheets,
Olive oil,
Camembert,   diced
Kernel corn,   blanched
Green peas,   blanched
Cilantro,   chopped
Roasted garlic paste,
Bell pepper,   diced
Cayenne pepper,

Method :

Brush four sheets of phyllo with olive oil, stack.
Mix all other ingredients, season with pepper.
Cut Phyllo sheets in half across. Top with cheese
filling, fold phyllo over cheese. Brush with olive oil,
bake at 390 until golden and cheese starts to melt.
Serve with arugula/radish in raspberry vinaigrette.

Bon Appetit !   Live is Good !
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Phyllo & Pork Cigars

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Many  years ago, when I went to Istanbul for the first time, one day my friend’s and I went to a port side restaurant which had the day’s menu displayed as actual food on a table outside.
One of the things that caught our eyes where wonderful pastries, rolled up like cigarettes and obviously stuffed with ???  We could not find out from the waiter what it was stuffed with (nobody at  the place spoke english ), but because they looked so appetizing we ordered a bunch. When they were served, much to my disappointment the first bite almost made me gag, because they were filled with  feta cheese  amongst other goodies. My friend’s loved the “cigarettes”, but sadly, I could not eat them. Although I am a fanatic cheese lover, one of the few cheeses I can not eat is feta cheese. But over the years, these pastries vividly stayed in my memories of my first visit to  Turkey  and I have since then created many different versions. ( None of them containing goat cheese ) but using fillings made of lamb, shrimps, lobster, vegetables, fish, as well as a number of sweet fillings, chocolate, strawberries, bananas, etc. They are great as party food, snack, appetizer or, as here, a main course .
Here is a version of  Turkish Sigara Boregi I concocted earlier today. Because they served as dinner, I made them much thicker then the usual Sigara Boregi, so instead of cigarettes I call them Cigars  🙂
I just loved this dish, Bella and I pigged out and eat the whole tray for dinner, all eight of them.
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Ingredient’s :

Pork,  ground
Vegetable stock,
Onions,  diced
Peppers,  diced
chilies,  diced
( I like my filling VERY spicy. If you don’t,
you might want to hold off on the scotch bonnet’s )
Tomato,  chopped
Garlic,  paste
Kosher salt,
Smoked paprika,
Parmigiano reggiano, finely grated
Butter, for phyllo
Olive oil,  to saute
Red wine,  to deglaze


Method :

Saute the meat in the olive oil until it start’s to brown.
Add the vegetables, continue sauteing until the onions
are translucent. Deglaze with red wine, add stock and
seasoning. Let simmer until meat is done and liquid
has mostly evaporated.
Brush each phyllo sheet with butter before topping with
the next sheet. In this recipe I have used three layers of
phyllo. Put some of the pork on one end of the phyllo sheets,
sprinkle cheese on top, roll up into cigar shape, cut to desired length.
A variation would be to sprinkle the pork loosely over the
entire surface and the roll them into cigarette sized rolls.
As dipping sauces I had sweet Thai chili sauce and dill-yogurt.

 Bon Appetit !   Life is Good !
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” Mafaldine Primavera “

Parmigiano-Reggiano cheese, the true "par...

Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

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Whenever I come across fresh mini veggies I tend to buy them and use them in a simple pasta dish such as this one.
No need for heavy sauce or other distraction from the freshness of the vegetables and the goodness of the pasta.
Pasta, vegetables, butter and / or olive oil, garlic, cheese and herbs all come together to be enjoyed in this simple yet most delicious dish.
Replace vegetables with any fresh vegetables you find at the market or whichever ones you might prefer.

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Mafaldine Primavera:

Ingredients:

Mafaldine,                             cooked al dente, strained, some of the cooking water reserved
Rainbow carrots,                 simmered until done but still crispy
Pearl onions,                         simmered until done but still crispy
Cherry tomatoes,
Butter,                                    can be substituted with 50 or 100% olive oil
Parmigiano reggiano,          grated
Fresh herbs,                          parsley / cilantro / basil / oregano, all or your preference only
Garlic,                                     paste
Salt, pepper,                          to taste

Method:

Cook Mafaldine in boiling water until al dente, strain, reserve some of the water.
Saute garlic, carrots and pearl onions and garlic in butter or olive oil until garlic becomes fragrant but without changing color.
Add pasta, tomatoes, more butter or olive oil, most of your cheese, half of the herbs, some of the pasta water and salt and pepper.
Toss carefully so not to break up the vegetables or Mafaldine.
If consistency is to watery, add more cheese and toss again. If consistency is to heavy, add more of the pasta water.
Plate and sprinkle with more herbs and cheese.

Bon Appetit !   Life is Good !

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Legal: Automatic Weapons. Illegal: French Cheeses. Go Figure :-(

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Is our society all screwed up ?! 
You be the Judge  🙂
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Image Source: Facebook

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” Salad Of Vine Ripened Tomato, Avocado & Pepper Jack Cheese “

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A simple salad, two way’s :

1)   Food fotografie.
2)   As I serve it to myself in front of the tv  🙂
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Salad ingredient‘s :

Rey bread, avocado, tomato, pepper jack cheese, onion.

Dressing ingredient’s :

Olive oil, basil, garlic, lemon juice, balsamic vinegar, kosher salt, cayenne pepper.

Related articles :

” Poor Man’s Cordon Bleu “

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Poor man’s cordon bleu

Mock cordon bleu
Hans’ cheese burger

Whatever you want to name it, this is a great dish.
Of course, you can replace the cheese with any other cheese,
such as roquefort, brie, tilsit, cheddar.

Bon Appetit ! Life is Good !
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