Serious Eats: Recipes - Cheese

Gluten-Free Jalapeño Poppers

2012-05-15T18:40:54Z

[Photographs: Elizabeth Barbone]

If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: deep fryer

Ingredients

serves 12 poppers, active time 30 minutes, total time about an hour

12 jalapeño peppers
8 ounces cream cheese, at room temperature
4 ounces cheddar cheese, shredded
3 slices cooked bacon, crumbled
2 scallions, white part only, chopped
1 cup white rice flour
Kosher salt and freshly ground black pepper
2 large eggs
1 cup finely ground gluten-free bread crumbs
For Frying
2 quarts vegetable oil

Procedures

Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
In small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut medium opening in disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour and 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine bread crumbs and 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
One at time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and bread crumbs. Return peppers to eggs and then, finally, to bread crumbs. Be sure there are no bare spots on the peppers.
Place peppers on large plate. Return to freezer for 10 minutes. In heavy bottomed Dutch oven, heat oil to 375°F. Two or three at time, fry peppers until golden brown, about three minutes. Transfer to a paper towel-lined plate and season with salt. Allow to cool a few minutes before serving. Filling will be hot.

Vegetarian Grilled Zucchini Croque Mademoiselle

2012-05-03T20:55:00Z

[Photograph: Kerry Saretsky]

This vegetarian version of Croque Monsieur starts with thick, crusty slices of white sandwich bread. I stuff the inside with chargrilled slices of zucchini made earthy with herbes de Provence and tons of Emmenthaler, which gives a more delicate flavor than traditional Gruyère. Over the top goes a béchamel flavored with piquant Dijon mustard and a scrape of nutmeg. Then, more cheese, set under the broiler to bubble and blister. It's everything you want in a Croque Monsieur, made just slightly more delicate—hence, Croque Mademoiselle.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 1 giant sandwich, active time 20 minutes, total time 20 minutes

1 medium zucchini, cut into 4 long planks
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
Pinch of herbes de Provence
1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread
1/2 tablespoon all-purpose flour
1/2 cup milk
1/2 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
2 (2/3-inch) slices of fresh white sandwich bread
1 1/4 cups grated Emmenthaler cheese

Procedures

Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.
In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.
Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.
Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.

Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce

2012-05-03T15:45:00Z

Note: Good quality store-bought ricotta can be used in place of homemade. Look for a brand with nothing but milk, salt, acid, or starter culture on the ingredients label, such as Calabro.

Recipe adapted from Dan Kluger's class at the New York Culinary Experience.

Special equipment: Cheesecloth, thermometer

Ingredients

serves serves 4

For the Ricotta: (see note above)
3 cups whole milk
1 1/2 cups heavy cream
kosher salt
1 1/2 tablespoons lemon juice or distilled white vinegar
For the Tomato Sauce:
1 (28-ounce) can whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
¼ cup extra virgin olive oil, plus extra for drizzling
4 medium cloves garlic, minced (about 1 1/2 tablespoons)
1 small onion, finely diced (about 1/2 cup)
2 sprigs fresh basil, plus more for garnish
To Assemble:
4 eggs
1 ounce grated parmesan cheese (about 1 cup)
2 teaspoons red chili flakes
Coarse sea salt and freshly ground black pepper

Procedures

For the Ricotta:Pour milk and cream into a medium saucepan (liquid should come less than half way up side of pot). Heat over low heat, stirring constantly, until it registers 170°F on an instant read thermometer. Add kosher salt to taste. Add lemon juice and gently stir to combine. Mixture should immediately start forming small curds. Set aside and allow to rest for 10 minutes.
Line a fine mesh strainer with cheesecloth and set over a medium bowl. Pour milk mixture into strainer and allow to drain for 20 minutes. You should end up with between 1 and 2 cups fresh ricotta. Set aside while you make the sauce.
For the Sauce: Transfer tomatoes to a large bowl and mash with a potato masher until crushed. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook, stirring frequently, until soft and fragrant, about 1 minute. Add onions and cook, stirring frequently, until completely soft but not browned, about 4 minutes total. Add tomatoes and increase heat to high. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until reduced to 3 cups, about 8 minutes. Season to taste with salt, then stir in basil.
To Assemble: Adjust oven rack to lower-middle position and preheat oven to 400°F. Transfer tomato sauce to a 12-inch straight-sided sauté pan. Crack eggs directly onto surface of sauce then add ricotta in tablespoon-sized dollops around the eggs. Season eggs with salt. Place lid on pan and bake until eggs white are set but yolks are still runny, about 8 minutes (check every few minutes until done). Carefully remove pot from oven and sprinkle with grated cheese, torn basil leaves, and chili flakes. Season with coarse sea salt and freshly ground black pepper. Drizzle with more extra-virgin olive oil, and serve.

April Bloomfield's Ricotta Gnudi

2012-04-26T17:10:00Z

[Photograph: David Loftus]

What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the process.

What Didn't: Cooking times must be heeded in this recipe. Go over by just a few seconds and you run the risk of the Gnudi falling apart.

Suggested Tweaks: For a springier sauce, try subbing in pesto for the sage butter.

Special equipment: Parchment paper; disposable piping bag (or a resealable plastic bag)

Ingredients

serves serves 4, active time 45 minutes, total time 3 days, 45 minutes

For the Gnudi:
1 pound semolina flour
1 pound sheep’s-milk ricotta
A 1-ounce chunk of Parmesan, finely grated
1 teaspoon kosher salt
To finish the dish:
7 tablespoons slightly chilled unsalted butter
20 good-sized sage leaves
A handful of finely grated Parmesan

Procedures

Make the gnudi: Line a large baking sheet with parchment paper. add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer. put the rest of the semolina in a medium bowl. Make sure there’s space in your fridge to hold the baking sheet.
Combine the ricotta, parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it’s well combined. put the mixture in a disposable piping bag (or resealable plastic bag). With your fingers, work the mixture toward the tip and twist the top of the bag. Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag). Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them.
Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length. You want to turn each strip into 9 or 10 pudgy little logs.
Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn’t look like little bums) or any pointed edges. Hold the log gently in the palm of one hand over the bowl of semolina. Grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it. Carefully return it to the semolina-covered tray, and repeat with the rest of the logs. Make sure you leave a little space between each one on the tray.
Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they’re firm and no longer feel damp—give it at least 3 days, but no more than 4.
Cook the Gnudi: Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat. Once the butter has melted, take the pan off the heat.
Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown. Add the sage to the butter in one layer and cook the leaves just until they’ve gone crispy, about 2 minutes. Transfer them to paper towels to drain and sprinkle them with salt. Keep the brown butter in a warm spot at the back of the stove, off the heat.
Ease the gnudi into the boiling water and cook, gently shaking the pot once (don’t stir the gnudi), for 2 minutes. (You might want to set a timer. Don’t cook them any longer, or they’ll fall apart.) Set the pan with the butter-water mixture over high heat. Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don’t stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes.
Serve the gnudi in the pan or divide the gnudi among warm shallow bowls. Sprinkle on the parmesan and a little salt and garnish with the sage leaves. Drizzle on as much of the brown butter as you’d like.

Welsh Rarebit on Beer Waffles with Bacon and Tomatoes

2012-04-23T16:54:30Z

Notes:

I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles.
Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles.
Welsh rarebit must be served immediately as the sauce doesn't hold well.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: baking sheet, rubber spatula, waffle iron, whisk, electric mixer, tongs, large skillet or dinner plate and microwave oven, paper towels, large heavy-bottomed saucepan, cooling rack

Ingredients

serves makes 8 open-face sandwiches, active time 1 hour, total time 1 hour

For the Waffles
1 3/4 cups (about 8 1/2 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, separated
1 1/2 sticks unsalted butter (6 ounces), melted
1 cup buttermilk
3/4 cup porter ale
Cooking spray
For the Sauce and Assembly
16 strips thick-cut bacon
12 scallions, thinly sliced
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup porter ale
2 large egg yolks
2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese
Salt and pepper
16 thick slices tomato from 4 large, ripe tomatoes

Procedures

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.
In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form.
Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.
Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above).
For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.
Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.
Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.
For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.

Ripe's Cucumber Halloumi Salad with Licorice Notes

2012-04-12T15:25:00Z

[Photograph: Paulette Phlipot]

Crunchy slices of cucumber provide the background for this Cucumber Halloumi Salad with Licorice Notes from Cheryl Sternman Rule's Ripe, but it's really all about the cheese.

Halloumi advertises itself as the cheese that grills, and man, does it grill. Sliced and briefly seared, it browns and crisps on the surface and gets soft and squeaky in the center. And while it's great on its own, it's better when matched up with cucumbers and anise-y fennel seeds and tarragon leaves.

What Worked: The cooling and licoricey notes of this salad set of the saltiness of the Halloumi in a way that's really quite wonderful.

What Didn't: All clear, nothing to change here.

Suggested Tweaks: We could easily see tossing a few slices of honeydew or watermelon into this salad for a bit of complementary sweetness.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

2 teaspoons fennel seeds
4 (1/2-inch-thick) slices Halloumi cheese, blotted dry
1 tablespoon extra-virgin olive oil
2 teaspoons sherry vinegar
1/2 medium garlic clove, smashed and minced
Kosher salt and freshly ground black pepper
1 English cucumber, unpeeled, halved lengthwise
1/4 cup loosely packed chopped fresh tarragon leaves

Procedures

In a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.
Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.
Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.
Toss gently to coat. Adjust seasonings to taste, and serve immediately.

Tyrokafteri (Hot Pepper and Cheese Dip)

2012-03-28T12:30:00Z

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Special equipment: Food processor

Ingredients

serves Makes about 2 cups, active time 15 minutes, total time 30 minutes

3/4 lb hot cherry peppers
2/3 lb feta cheese, crumbled
1/4 cup Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice

Procedures

Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.
Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.

Easy Kale Quiche

2012-03-27T13:25:00Z

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Special equipment: food processor (for bread crumb crust)

Ingredients

serves serves 4 to 6, active time 20 minutes, total time 1 hour

1 large bunch (about 1 1/2 pounds) kale, thick stalks discarded, leaves roughly chopped
Kosher salt and freshly ground black pepper
1 1/2 cups half and half
2 whole eggs
4 ounces grated gruyère or Comté cheese
1/8th teaspoon freshly grated nutmeg
2 slices high quality sandwich bread or rustic country bread, crusts removed
2 tablespoons butter

Procedures

Adjust oven rack to center position and preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add kale and press down with a wire-mesh strainer to submerge. Cook until barely tender but still bright green, about 3 minutes. Transfer kale to a colander and run under cold water until chilled. Squeeze out excess moisture then transfer kale to the center of a clean dish towel. Roll up towel to encase the kale, then twist the ends to wring out excess moisture. Transfer dried kale to a cutting board and chop into 1- to 1/2-inch pieces. Season to taste with salt and pepper.
Combine half and half and eggs in a large bowl and whisk until homogenous. Season with 1 teaspoon salt and a pinch of black pepper. Add kale, cheese, and nutmeg and mix with hands to combine.
Place bread in the bowl of a food processor and pulse until fine crumbs are achieved. Grease a 9-inch deep-dish pie plate or a cast iron skillet with better. Add bread crumbs and rotate plate while shaking to coat bottom and sides. Discard extra crumbs. Pour kale filling into prepared pie plate.
Place pie plate on a rimmed aluminum baking sheet and bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Quiche can be served warm, at room temperature, or straight out of the fridge.

Crispy Pepper Jack Quesadillas

2012-03-16T16:45:00Z

[Photograph: Jennifer Olvera]

Special equipment: George Foreman grill, panini press or quesadilla maker

Ingredients

serves makes 4, active time 20, total time 20

4 (10-inch) flour tortillas
1 cup grated pepper jack cheese
2 Serrano peppers, thinly sliced
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1/2 cup prepared salsa
1/2 lime, cut into wedges

Procedures

Preheat a countertop panini-style grill (like a George Foreman). Alternatively, preheat a large, heavy grill pan over medium-low heat for 15 minutes.
Lay tortillas on a flat surface and sprinkle ¼ cup of the cheese on the bottom half of each one, leaving space around the edges. Scatter peppers and cayenne evenly over cheese and fold over to form a half-circle. Cut the folded half in half, and brush both sides of tortillas with oil.
Place on grill one at a time and lightly tamp down lid (if using a countertop grill). Flip and rotate half-way through to achieve hatched, griddled marks (about 2 minutes per side).
Serve immediately with salsa, sour cream and limes for passing.

Chili Roasted Pepper Salad

2012-03-01T22:00:15Z

[Photograph: Carrie Vasios]

A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese.

Ingredients

serves serves 4, active time 25 minutes, total time 1 hour

2 red bell peppers, seeded and cut into 1/4 inch stripes
2 large poblano peppers, seeded and cut into 1/4 inch strips
1 red onion, cut into strips
2 zucchini peppers, cut into 1/4 inch rounds
1 1/2 tablespoons olive oil
1 teaspoon dried ancho chili powder
1/2 teaspoon dried chipotle pepper powder
1/2 teaspoon salt
1 tablespoon sherry vinegar
1/3 cup chopped cilantro
1/4 cup crumbled Cotija cheese

Procedures

Preheat oven to 400°F. Place bell peppers, poblanos, onion, and zucchini on a baking sheet. Toss with olive oil.
In a small bowl, whisk together ancho chili powder, chipotle chili powder, and salt.
Sprinkle chili powder mix over vegetables and toss to combine.
Roast vegetables until soft and charred in spots, about 35 minutes.
Transfer vegetables to a large bowl. Toss with sherry vinegar, cilantro, and Cojita cheese. Serve warm.

Cheese and Bacon Soufflé

2012-02-25T16:45:00Z

Whether it's on a burger or in a soufflé, cheese and bacon are a combination that is hard to tire of. Many people find soufflé daunting, but as long as whipping egg whites isn't a problem for you, then soufflé should be simple as well. This dish is essentially a simple cheese sauce (with bacon) enriched with egg yolks, then folded into egg whites. If there is one "trick" to making soufflé, it's probably folding the white into the base gently and in small portions—that, and a hot oven.

The cheese base for the soufflé can be made a day or two days before your guests arrive, and then gently warmed on the stove while you whip your egg whites. Cheddar is a personal favorite, but any good melting cheese will work as well. An emmanthaler and ham or a gruyere and fresh pea soufflé would be a great brunch as well.

Special equipment: 8 inch souffle dish

Ingredients

serves serves 4, active time 40 minutes, total time 1 hour 20 minutes

1/2 pound bacon
2 tablespoons butter, divided
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 1/3 cups milk
8 ounces (2 cups) grated sharp cheddar cheese
Dash Worcestershire sauce
1 teaspoon Dijon mustard
Kosher salt and cracked black pepper
1 tablespoon grated Parmesan cheese
4 egg yolk
6 egg whites

Procedures

Preheat oven to 375°F. Cook bacon until crisp, drain on paper towels, then coarsely chop.
In a medium saucepan, melt 1 tablespoon butter, then add chopped onion. Cook until onions are soft and beginning to brown, about 10 minutes. Sprinkle onions with flour and stir until onions are well coated. Add milk and whisk constantly until milk begins to thicken and there are no lumps of flour or onion, then add cheddar in small additions, whisking constantly until cheese is melted. Once cheese is melted, add onion and Worcestershire sauce and season to taste with salt and pepper. Remove from heat and allow to cool.
Use remaining butter to grease soufflé dish, then dust with grated Parmesan cheese. Once cheese mixture has cooled (enough that your finger won't burn if you dip it in the sauce), whisk in egg yolk and chopped bacon. Using a whisk, hand mixer, or standing mixer, whisk eggs until stiff peaks form. Fold 1/4 of the egg whites into cheese mixture, then gently fold in remaining whites. Place soufflé batter in prepared dish and gently place in the oven until puffy and brown, about 40 minutes. Serve immediately with green salad and light white wine.

Fregola with Artichokes, Feta, Almonds, and Herbs

2012-02-16T20:25:00Z

[Photograph: Blake Royer]

Adapted from New York Times.

Ingredients

serves 4 servings, active time 20 minutes, total time 35 minutes

Juice of 1 lemon
3 medium artichokes (about 1 1/2 pounds), tough outer leaves peeled off and discarded
1/3 cup slivered almonds, toasted in a dry skillet
6 tablespoons extra virgin olive oil
1 tablespoon kosher salt
3 garlic cloves, peeled and smashed
1/8 teaspoon red pepper flakes
1 1/4 cup fregola or Israeli couscous
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1/4 teaspoon black pepper
4 ounces crumbled feta cheese

Procedures

Fill a medium bowl with water and add the lemon juice.
Cut off the top third of the artichokes as well as the tough bottom part of the stem. Trim away the dark skin from the base, then cut each artichoke in half lengthwise. Using a grapefruit spoon or small teaspoon, scrape out the hairy "choke" inside each half, and pull out any purple leaves. Slice the artichokes into 1/2-inch wide pieces.
In a medium (3-quart) pot, bring 6 cups of water, olive oil, salt, garlic cloves, and pepper flakes to a boil. Add the artichokes and simmer, covered, until tender, 5-7 minutes. Remove the artichokes with a slotted spoon to a bowl, leaving the water.
Bring the water back to a boil and add the fregola (or couscous) and cook until tender, 10-12 minutes. Drain well and return to the pot.
Add the artichokes, almonds, mint, dill, and most of the feta, and 2 tablespoons more olive oil. Toss well and season to taste with salt and pepper.
Serve with a remaining feta sprinkled on top.

Bluestem's Blue Cheese and Spiced Nutty Corn

2012-02-13T20:00:00Z

[Photograph: Bonjwing Lee]

As always with our Cook the Book feature, we have five (5) copies of Bluestem: The Cookbook to give away this week.

Stinky, zingy cheeses love sweet stuff—honey, fruit, preserves, and the like but before coming across this recipe for Blue Cheese and Spiced Nutty Corn from Bluestem, we never would have dreamed of giving popcorn a place in the cheese course. This sweet-salty-nutty caramel corn is an incredibly complimentary partner for the biggest, headiest blue cheese you can find.

Of course, if you're not ready to take the blue cheese plunge, it's a pretty great caramel corn recipe on its own, filled with toasty nuts, orange zest, and a cardamom spiked caramel.

Why you should make this: Really, why not serve caramel corn and blue cheese together? It's just so much fun.

Next time we might think about: This recipe inspired us to see what other high-low snacky combos we can break out with our cheese. Époisses and Chex Mix? It just might work.

Ingredients

serves Serves 18 to 20  , active time 30 minutes, total time 30 minutes

Spiced Nutty Corn:
½ cup almonds, coarsely chopped
½ cup roasted unsalted peanuts, coarsely chopped
3 tablespoons vegetable oil
¾ cup popcorn kernels
¼ cup water
2 cups sugar
2 tablespoons heavy cream
Seeds scraped from 1 split vanilla bean
Finely grated zest of ½ orange
¾ teaspoon ground cinnamon
1½ teaspoons freshly grated nutmeg
⅛ teaspoon ground cloves
¼ teaspoon ground cardamom
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper
Great Hill Blue cheese, for serving

Procedures

Preheat the oven to 325°F. Spread the almonds and peanuts on a baking sheet and lightly toast them in the oven, stirring them at least once to prevent them from burning, about 6 minutes. Remove the nuts from the oven and set aside to cool.
In a large stockpot with a tight-fitting lid, heat the oil over high heat. Add the popcorn kernels and cover the pot. Once the kernels begin to pop, shake the pot constantly until all the corn stops popping. Uncover and remove from the heat.
Heat the water and sugar in a large stockpot over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cook until it reaches a golden amber color; you’ll notice the bubbles getting bigger and forming more slowly. Watch it carefully, as once the sugar starts to turn yellow it can burn very quickly. Swirl in the cream—the caramel will sputter. Remove from the heat and stir in the vanilla, zest, cinnamon, nutmeg, cloves, cardamom, salt, and pepper.
Using a wooden spoon, stir the popcorn and nuts into the hot caramel until all of it is well coated. It helps to vigorously shake the stockpot up and down and rap it against a sturdy work surface between stirs to get the popcorn at the bottom to move to the top. You’ll want to work as quickly as possible since the caramel will stiffen as it cools, making it harder to work with.
Spread the caramel-coated popcorn on a large baking sheet lined with a nonstick baking mat (or parchment paper sprayed with nonstick cooking spray). Allow the popcorn to cool completely before breaking it into bitesize pieces. Store the popcorn in an airtight container. It will keep for up to 1 week. Serve with wedges of the blue cheese, 1 to 2 ounces per person.

Cheese Buns

2012-02-04T16:00:00Z

These may bear more resemblance to a biscuit, but straight out of the oven, these quick-to-assemble buns are soft and dotted with melted cheese: a perfect addition to a pot of coffee and a crisp newspaper.

Although my preference is cheddar, if you're looking for something a bit different, any good melting cheese could be substituted (pepper jack, gruyere or Swiss would work perfectly). If you find yourself with some fresh herbs, grated lemon zest, or even scallions, toss them in with the dry ingredients for even more flavor. Buttermilk is ideal because of the slight acidity it gives to the biscuits, but if you find yourself without it and don't feel like trekking to the store, you can substitute regular milk.

Special equipment: Baking sheet (lined with parchment or buttered)

Ingredients

serves Makes 20 buns, active time 15 minutes, total time 35 minutes

4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter (2 sticks) divided
1 cup grated cheddar
1 cup milk
1 cup buttermilk
20 small slices cheddar (optional)

Procedures

Preheat oven to 425°F and place a piece of parchment paper on a baking sheet. Whisk flour, baking powder and salt to combine. Cut 14 tablespoons (1 3/4 sticks) butter into the flour mixture and, using your fingers or a pastry blender, mix butter and flour together until mixture resembles wet sand. Add cheddar and toss until coated with flour, then add milk and buttermilk and mix until dough forms.
Turn dough out onto a floured cutting board and roll dough out until mixture is about 1 1/2 inches thick. Cut into 20 evenly sized pieces and place on a baking sheet; top with cheddar (optional). Melt remaining 2 tablespoons butter and brush over buns. Bake until cheese is melted and buns have begun to brown, about 20 minutes. Serve with with butter.

Cooking Light's Grilled Goat Cheese Sandwiches with Fig and Honey

2012-01-16T17:00:00Z

[Photograph: Oxmoor House]

As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week.

These Grilled Goat Cheese Sandwiches with Fig and Honey from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough might just revolutionize your morning breakfast routine. Spreading cinnamon raisin bread with honey and lemon zest-spiked goat cheese, fig jam, and little shreds of basil, all toasted together until good and gooey brings to mind a plate of stuffed French toast minus nearly all of the effort.

Why you should make this: The breakfast sandwiches come together in a matter of minutes and toast up even quicker, but if you're looking to save even more time (and really, who isn't?) think about assembling a few of these bad boys and sticking them in the fridge until it's time to toast 'em up for future breakfasts.

Ingredients

serves 4 servings , active time 15 minutes, total time 15 minutes

2 teaspoons honey
1/4 teaspoon grated lemon rind
1 (4-ounce) package goat cheese
8 (1-ounce) slices cinnamon-raisin bread
2 tablespoons fig preserves
2 teaspoons thinly sliced fresh basil
Cooking spray
1 teaspoon powdered sugar

Procedures

Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave pan on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle evenly with sugar.