17 April 2013 Hasselback Potatoes

Hasselback Potatoes

April 17, 2013 By

Hasselback PotatoesHasselback potatoes seem to be everywhere on Pinterest lately (are you following my boards on Pinterest?) and I loved the concept so I decided to use leftover cheeses from a recent cheese course to create my own version.

The accordion-fanned potatoes get their name from the Stockholm, Sweden restaurant that first served them – Restaurant Hasselbacken. While I use Cabot Seriously Sharp Cheddar and some aged Swiss cheese in this version, any kind of flavorful, melty cheese would work.

Ingredients:

  • 4 baking potatoes (I used Russets)
  • 1 stick of butter, very cold and cut into 16 slices
  • 1 8-ounce bar of cheese, cut into 16 slices
  • 1 tsp. kosher salt
  • 4 Tbsp. olive oil
  • 4 Tbsp. sour cream (optional)

Hasselback Potatoes 2Directions:

  1. Preheat oven to 400 degrees.
  2. Scrub the potatoes and pat them dry with paper towels.
  3. Using a sharp paring knife, carefully slice the potatoes very thinly, without cutting all the way through.
  4. Tuck butter and cheese slices into each of the slits in the potatoes. Sprinkle each potato with salt and drizzle with olive oil.
  5. Place the potatoes in a baking pan, cover with aluminum foil and bake for about 60 minutes or until tender. Remove the foil, baste potatoes with any butter that sits at the bottom of the pan and bake for an additional 15 minutes to crisp up the potato skins.
  6. Remove the potatoes from the oven and serve with sour cream (optional).

Makes 4 servings.

Filed Under: American, Cheese, Potatoes, Sides Tagged With: , , , ,
11 February 2013 Beet and Herbed Goat Cheese Salad

Beet and Herbed Goat Cheese Salad

February 11, 2013 By
Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?

While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!

Ingredients

  • 1 – 2 pounds large beets (golden or red), washed and stems trimmed
  • ½ cup olive oil
  • 1 tsp. each salt and pepper
  • 1 cup balsamic vinegar
  • ½ cup granulated sugar
  • 3 tsp. each chopped fresh flat-leaf parsley and chive
  • 9-ounce log of fresh goat cheese
  • 1 cup raspberry vinaigrette
  • 6 Tbsp. extra-virgin olive oil
  • 1 tsp. each salt and pepper
  • ½ cup pomegranate seeds
Beets Roasting

Beets Roasting

Beet Roasting Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
  3. Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

Balsamic Glaze Directions:

  1. In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.

Herbed Goat Cheese Directions:

  1. Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.

Assembly Directions:

  1. Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
  2. Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.

Makes 6 servings.

Filed Under: American, Cheese, Starters, Vegetables Tagged With: , , , ,
6 February 2013 Cranberry, Almonds and Cilantro Chicken Salad Melts

Cranberry, Almonds and Cilantro Chicken Salad Melts

February 6, 2013 By

Chicken Salad MeltsI love chicken salad and many times after buying a roast chicken for a quick chicken noodle soup, I use some of the white meat to make chicken salad.

This version is a bit dressier and unusual with dried cranberries, slivered almonds and fresh cilantro. The chicken salad gets scooped on a lightly toasted English muffin then topped with sharp cheddar cheese for a couple of minutes under the broiler.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt, black pepper and cayenne pepper
  • 1 tsp. freshly chopped cilantro
  • 1 celery rib, finely chopped
  • 1 Tbsp. finely chopped onion
  • ¼ cup light mayonnaise
  • 1 Tbsp. slivered almonds
  • 1Tbsp. dried cranberries
  • 1 English muffin, sliced horizontally then lightly toasted
  • ½ cup shredded sharp cheddar

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, cilantro, celery, onion, mayo, almonds and cranberries. Refrigerate for 30 minutes.
  2. Turn the oven broiler on high. Place the English muffin halves, cut side up, on a baking sheet. Scoop the chicken salad onto each muffin half, top with the cheddar cheese then place the baking sheet under the broil. Broil until the cheese is melted, about 2 minutes.
  3. Garnish with a few cilantro leaves and serve hot.

Serves 2.

Filed Under: American, Cheese, Chicken, Sandwiches Tagged With: , ,
4 February 2013 Cheesy and Garlicky Pull Apart Bread

Cheesy and Garlicky Pull Apart Bread

February 4, 2013 By

Bread BakedPull apart bread seems to be all the rage on Pinterest. When my girlfriends visited last week from Florida, I decided to host a cheese-themed dinner party since all of us are cheese aficionados. What could be a better idea than to serve cheesy and garlicky pull apart bread?

The fun part of this bread dish is that guests can help prepare it and then everyone shares it. The ingredients that can be featured in this type of bread are endless. In my mind, the more cheese the better. Here’s the easy technique to get it done:

  1. Take one loaf of oblong or round bread, like a sourdough loaf, and cut it into a diamond pattern nearly all the way through. Place the bread on top of two large sheets of aluminum foil then place onto a baking sheet.
  2. Add sliced or grated cheese into the slits in the bread. Use any combination of cheeses that melt well that you have on hand: Cheddar, Fontina, Gruyere, Monterrey Jack, etc…
  3. Melt a stick of butter in a sauté pan and cook 2-3 garlic cloves that you’ve minced for a minute over medium heat. Add a pinch of salt and pepper and ½ teaspoon red pepper flakes. Pour the butter mixture into all the slits and over the surface of the bread. Top the bread with chopped scallions and/or bacon bits.
  4. Cover the loaf with more foil then crimp the pieces of foil the bread’s laying on with the top piece to create a sealed pouch for the bread.
  5. Bake at 400 degrees for 10 minutes. Remove the loaf from the oven, take off the top foil and return to the oven for an additional 10 minutes until the surface of the bread is toasty brown and cheese is melted.
  6. Serve the loaf while hot and have your guests “pull apart” pieces of cheesy, garlicky bread.

Enjoy!

Filed Under: American, Cheese, Sides Tagged With: , , ,
29 January 2013 Dreamy Creamy New York Cheesecake

Dreamy Creamy New York Cheesecake

January 29, 2013 By

CheesecakeI typically like a cheesecake with a Graham cracker crust but when I came upon this version of the New York delicacy, I knew I had to bake it. Be sure you allow the first four ingredients to come to room temperature to avoid lumps in your batter.

Ingredients:

  • 5 eggs, room temperature
  • 2 cups sour cream, room temperature
  • 4 8-ounce packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 Tbsp. cornstarch
  • 1 ½ tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 tsp. grated lemon zest

Directions:

  1. Preheat oven to 300 degrees.
  2. Butter the walls and bottom of a 10” springform pan.  Wrap two layers of aluminum foil tightly around the outside bottom and sides of the pan.
  3. In a large bowl, whisk the eggs and the sour cream until lump-free.
  4. In the bowl of an electric mixer, beat the cream cheese and the butter until light and creamy, about 2 minutes.
  5. Add the egg mixture to the cream cheese mixture and beat to incorporate, about 1 minute.
  6. Add the sugar, cornstarch, vanilla extract, lemon juice and lemon zest and beat for 2 minutes.
  7. Pour the cream cheese mixture into the prepared springform pan and place it in a large roasting pan ensuring the springform doesn’t touch the walls of the roasting pan. Place the roasting pan in the center of the oven and carefully pour in enough boiling water in the roasting pan to come halfway up the sides of the springform pan.
  8. Bake for 2 hours and 15 minutes. Remove from the water bath and carefully peel the aluminum foil from around the pan. Allow to cool for 5 minutes, run a sharp paring knife around the rim of the pan to loosen the cake and unclasp the springform pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. Remove from the refrigerator 30 minutes before serving.

Makes 10-12 servings.

Inspired by Food for a Hungry Soul.

Filed Under: American, Cheese, Desserts, Eggs Tagged With: , , ,
9 January 2013 Coquilles Saint Jacques

Coquilles Saint Jacques

January 9, 2013 By
Coquille Saint Jacques

Coquille Saint Jacques

My girlfriend Lisa and I have similar food tastes and when I was menu-planning for New Year’s Eve and mentioned I’d seen a scallop dish I might try…she’d already seen it in Saveur and had earmarked it to show me.

Where I grew up in eastern Quebec, Coquilles Saint Jacques were pretty popular when I was a kid in the late 70s. The dish entailed a base of mashed potatoes topped with a rich béchamel sauce laden with various seafood, including scallops, then Gruyere and Mozzarella cheese were melted over the whole thing. This version is obviously more refined and delicate and features one perfectly-cooked scallop per tasting portion.

Adapted from Coquilles Saint Jacques (Gratineed Scallops), from 150 classic recipes featured in Saveur’s 150th issue

Ingredients:

  • 8 oz. button mushrooms, very finely minced
  • 6 tbsp. butter
  • 3 small shallots, finely minced
  • 2 tbsp. minced parsley
  • 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup dry vermouth
  • 1 bay leaf
  • 6 large sea scallops
  • 2 tbsp. flour
  • ½ cup heavy cream
  • ⅔ cup grated Gruyère cheese
  • ½ tsp. fresh lemon juice

Directions:

  1. Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a medium saucepan over medium heat and cook until the mixture forms a loose paste, about 25 minutes.
  2. Stir parsley and minced tarragon into mushroom mixture and season with salt and pepper.
  3. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
  4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a medium saucepan over medium heat. Add scallops and cook until barely tender, about 2 minutes. Remove scallops and place each over mushrooms in shells.
  5. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes then strain. Heat broiler to high.
  6. Heat remaining butter in a small saucepan over medium heat. Add flour and cook until smooth, about 2 minutes. Add reduced cooking liquid and cream and cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper. Divide the sauce over scallops. Broil until browned on top, about 3 minutes then garnish each with a tarragon leaf.

Serves 6.

Filed Under: American, Cheese, Entrees, French, Mushrooms, Seafood, Starters Tagged With: , ,
7 January 2013 Smoked Salmon Lollipops

Smoked Salmon Lollipops

January 7, 2013 By

Salmon LollipopI ran across Chef Eric LeVine’s Smoked Salmon Lollipop recipe when compiling my New Year’s Eve dinner menu. I liked the idea of an upscale amuse-bouche that’s simple to create and can mostly be crafted in advance. I took a short cut by simply using bagels chips to create the ‘bagel dust’.

Ingredients:

  • 6 plain bagel chips
  • 10 ounces smoked salmon
  • 8 ounces cream cheese (don’t use the ‘soft’ kind)
  • 2 Tbsp. green onions sliced thinly
  • 1 tsp. capers
  • 2 tsp. lemon juice
  • ½ tsp. lemon zest
  • ½ tsp. each salt and pepper
  • 10 lollipop sticks (can be found at craft stores or Bed, Bath and Beyond)

Directions:

  1. Pulse the bagel chips in a food processor until they are finely ground, about 30 seconds. DO AHEAD: Bagel dust can be made in advanced and stored in a zip top bag for up to a week.
  2. Combine 6 ounces of smoked salmon, cream cheese, scallions, capers, lemon juice, zest and salt and pepper in a stand mixer with the paddle attachment until ingredients are combined. Refrigerate until firm, at least 2 hours.
  3. Roll the chilled mixture into 10, one-inch balls. Place on a sheet pan lined with parchment paper and put back into the refrigerator to firm up, at least 4 hours. DO AHEAD: Can be done up to this point two days prior to serving if covered in plastic wrap.
  4. Cut the remaining 4 ounces of salmon into 10 julienne strips and wrap around each of the cream cheese-salmon balls.
  5. Push lollipop sticks into smoked salmon balls. Sprinkle a generous pinch of bagel crumbs over the lollipops just before serving.

Makes 10 lollipops.

Filed Under: American, Cheese, Fish, Sides, Starters
14 November 2012 Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage

November 14, 2012 By

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

  • Pumpkin Tortellini, about 2 lbs
  • Butter, 4 ouces
  • William Sonoma Chicken stock, 8 ounces
  • 4 sage leaves
  • Salt and pepper to taste
  • Parsley, chopped to garnish
  • William Sonoma Pecorino Cheese 2 – 3 ounces
  • William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

  1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
  2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
  3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: ,
28 October 2012 Butternut Squash and Porcini Mushroom Lasagna

Butternut Squash and Porcini Mushroom Lasagna

October 28, 2012 By

In the fall, I get inspired to prepare dishes that reflect the season and the autumn harvest. An ingredient I love to use during this time of year is butternut squash. From Butternut Squash and White Asparagus Bisque to Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce to the following recipe, Butternut Squash and Porcini Mushroom Lasagna, there are countless ways to prepare comforting dishes using this orange-fleshed fruit (yes, I said fruit).

Filling Ingredients:

  • 3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
  • ¼ cup olive oil
  • Salt and pepper
  • 1 Tbsp. butter
  • 1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
  • 1 pound whole-milk Ricotta cheese
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh sage

Other Ingredients:

  • 2 Tbsp. butter, softened
  • ½ stick butter
  • 4 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 3 cups whole milk
  • Generous pinch of ground nutmeg
  • ½ tsp. each salt and pepper
  • 6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
  • 2 cups grated Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese

Butternut Squash Layer

Filling Directions:

  1. Preheat oven to 400°.
  2. Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
  3. Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

Serves eight or six very generously.

Filed Under: American, Cheese, Entrees, Mushrooms, Pasta, Vegetables Tagged With: , , ,
13 September 2012 Risotto Stuffed Portobello Mushrooms

Risotto Stuffed Portobello Mushrooms

September 13, 2012 By

Portobello mushrooms are so versatile. Meaty, they can take the place of meat in many instances. I enjoy grilling whole portobellos and stuffing them with something equally as delicious, in this instance, mushroom risotto. Feel free to vary the cheese your top these tasty babies with.

Ingredients:

Directions:

  1. Oil up each mushroom and sprinkle with the seasonings. Cook on a grill for about five minutes, turning a couple times during cooking. Alternatively, cook in a 400 degree oven for 10 minutes.
  2. Divide the risotto into two portions. Take one portion and scoop it onto a grilled mushroom. Top with two ounces of cheese. Repeat with the second mushroom.
  3. Place both mushrooms back on the grill and cook for three additional minutes, with the lid closed, until cheese has melted.

Makes two side dishes or one meal.

Filed Under: American, Cheese, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
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