Cheese

Trinidadian Macaroni Pie

Audrey — Mon, 23 Jan 2012 02:28:00 +0000

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta - round like spaghetti but wider with a hole in the middle)
1/2 medium onion diced very small
1 habanero or scotch bonnet diced fine (optional)
2 large eggs
1 can evaporated milk (~12.5 oz)

Four Cheese Quiche

Jon — Mon, 31 Oct 2011 18:10:57 +0000

1 pastry shell (use pie crust recipe or pastry crust from the tomato tart recipe.

3.5oz st nectaire (soft, ripened cheese) without the rind
3.5oz chevre
1oz blue d'Auvergne or Roquefort
2oz of grated emmental cheese
2 eggs
2 egg yolks

Pimiento Mac and Cheese

Audrey — Sun, 25 Sep 2011 16:07:49 +0000

I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the pimento cheese aspect of it. Perhaps next time I will downplay the pimento and just use the basic recipe as a base for a more traditional mac and cheese dish.

Ingredients
1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided

Josefina Syrah-Rose

Jon — Sun, 24 Jul 2011 22:40:29 +0000

Trader Joe's:

Yes

A light, ry but sweet rose with strong strawberry notes and light jolly-rancher peach qualities.

Goat Cheese Corn Enchiladas

Audrey — Sun, 20 Mar 2011 23:48:45 +0000

Last year, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

Rugelach

Audrey — Fri, 29 Oct 2010 01:48:08 +0000

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

Shrimp Saganaki

Audrey — Sun, 29 Nov 2009 00:16:09 +0000

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Stuffed Cherry Peppers

Audrey — Sun, 18 Oct 2009 19:34:21 +0000

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Audrey — Sat, 29 Aug 2009 17:37:39 +0000

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Shahi Paneer

Audrey — Thu, 27 Aug 2009 00:15:24 +0000

A really yummy recipe - great on the first try. We used paneer instead of chicken, and the result was pretty similar to some of the best Shahi Paneer recipes we had in India.

We used our "Chicken Tikka Masala" spice as a substitute for all of the powdered spices - would use only 2 Tbps total next time. A slightly sweet Garam Masala is a good substitute

Modified from http://www.foodandwine.com/recipes/chicken-tikka-masala

Lamb with Feta Sliders

Audrey — Wed, 26 Aug 2009 01:56:43 +0000

An excellent alternative to beef burgers! Mix feta in with the meat for easier "cheeseburger" preparation.

http://www.thehungrymouse.com/home/2009/06/17/lamb-sliders-with-rosemary...

Fresh Tomato Tart with Chevre

Jon — Tue, 25 Aug 2009 17:16:52 +0000

This is a recipe put together by Jon's Mom based on the amazing brunch tart from A Priori The in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze in to a booth here, if only for this tart. The original has a dry-cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chevre already being used.

For the tart's pastry
10'” pan
1 ½ c. flour
¾ tsp salt
½ c. butter (freeze)
4-7 or so Tbs. Ice water

Pizza

Jon — Tue, 25 Aug 2009 17:13:44 +0000

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

Pupusas

Jon — Tue, 25 Aug 2009 16:37:52 +0000

SALVADORAN PUPUSAS By Graciela Fortin-Magana

Preparing the dough
There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.

Three Fillings
CHEESE
3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
3 or 4 tablespoons of heavy cream

Cheese Snappy Wafers

Jon — Tue, 25 Aug 2009 16:20:27 +0000

From M. Egan via S. Camfield

2 sticks (1c) butter, softened
2c flour
1.5 cups sharp cheddar, shredded and at room temperature
1/2 t cayenne
1/2 t salt
2c rice krispies

Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

Mold small pices, place on ungreased cookie sheet.

Bake at 350F for 45 minutes