Archive for month: July, 2018

Ingredients

8 oz kasseri or kelalograviera cheese
flour for dredging
3 TBLS olive oil
Ouzo (or Brandy)
½ lemon
1 TBLS fresh oregano
fresh cherry tomatoes
pita wedges
Kalamata olives

Directions

Soak the cheese in Ouzo and dredge in flour. Heat olive oil until almost smoking. Sauté cheese and brown about 1 minute on each side. Add a bit of alcohol and light while saying ‘Opa!’.
Put flames out by squeezing lemon juice on them. Transfer to platter and sprinkle oregano, salt and pepper. Serve with pita, olives and tomatoes.

Ingredients:

1 sponge cake, (9 inches)
1/2 cup strong brewed coffee, room temperature
1/3 cup brandy
2 1/4 cup mascarpone cheese, room temperature
1 1/2 cups confectioners’ sugar
3 tablespoons unsweetened cocoa powder, for dusting

Directions:

1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.

2 Beat together the mascarpone and the confectioners’ sugar until fluffy. Spread half the mascarpone cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining mascarpone cheese mixture on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

This Cheese Recipe makes 12 servings.

To view Mascarpone cheese used in this recipe – Click Here

Ingredients:

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
55g ounces blue cheese, crumbled

Directions:

1 Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

2 Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

This Cheese Recipe makes 4 servings.

To view Blue cheese used in this recipe – Click Here

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
150g Boursin pepper cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed

Directions:

1 In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

2 Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

This Cheese Recipe makes 6 servings.

To view Boursin cheese used in this recipe – Click Here

Ingredients:

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
250g cubed Allegro Process Skim Milk Cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

2 In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

3 In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

4 Preheat oven to 350 degrees F (175 degrees C).

5 Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

6 Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

This Cheese Recipe makes 6 servings.

To view Muenster cheese used in this recipe – Click Here

To view Mozzarella cheese used in this recipe – Click Here

To view Cheddar cheese used in this recipe – Click Here

To view Sharp Cheddar cheese used in this recipe – Click Here

To view Monterey Jack cheese used in this recipe – Click Here