Cheddar Cheese Recipes

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Spinach Crostata with Asparagus and Artichoke Recipe

The girls are becoming such foodies. All summer, they've been involved in the preparation of the family meal. Since Sunny knows how to drive, she took the rest of the girls grocery shopping today and came home with a lot of greens. We concocted a savory green pie in the form of spinach-flavored crostata filled with asparagus, marinated artichokes and more spinach. How cool is that?

Each girl got assigned a specific task. Sunny prepped the greens (celery, asparagus and artichokes) and cheeses (mozzarella and Gruyere), Lya caramelized the onions and Mimi and Lala were in charge of the buttery spinach dough. Since we made such a rich dish, we paired it with a salad loaded with fresh, crisp vegetables. Anything will do, but I especially like shredded carrots.


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Mushroom Crostata Recipe Recipe

Mushroom Crostata Recipe

04.15.13 by Jackie

I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.

The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.


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Holiday Canape Appetizers Recipe

Holiday Canape Appetizers

12.14.12 by Jackie

Canapés are small appetizers that are perfect for a holiday cocktail party. These sweet and savory Christmas canapes invoke the colors of the season through the use of candied orange bits. 

The base is a blini made of rice flour for extra crispness. The top is slightly melted sharp cheddar cheese with a garnish of oil-cured black olives and the candied orange rind. You may have heard that citrus and cheese don't play well together, but the tart/sweet rind doesn't have some issues. 

If you have other leftover dried fruit, feel free to use it instead. A spreadable cheese is also a great substitute for the cheddar. The bottom line is that you can assemble these appetizers quickly and make use of whatever ingredients you have on hand.


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Sun-Dried Tomato Polenta Recipe Recipe

Sun-Dried Tomato Polenta Recipe

02.16.12 by Jackie

Polenta is a coarse corn meal that, if cooked properly, makes a great side dish. It's definitely a change from mashed potatoes. I had some left-over polenta from last time I made cornbread, so I made this version, flavoring it with a small jar of sun-dried tomatoes and garlic. 

The preparation is similar to making risotto. The polenta cookes in a certain amount of broth until all the liquid is absorbed and there isn't a raw, starchy taste. At the end, I add sour cream for a richer mouth-feel.


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Salsify Potato Cheese Gratin Recipe

Salsify Potato Cheese Gratin

02.04.10 by Jackie

Gratin of salsify is a very common French winter dish. For my version, I added steamed fingerling potatoes and diced Granny Smith apples to make the flavors more interesting. The acidity of the apples and the starchiness of the potatoes give the salsify a great balance both in texture and taste. As you would any other gratin, the dish is covered them with béchamel sauce made with cheddar for a rich color. The crust is topped with Dubliner cheese.

If you've never tried Dubliner cheese, you should. We've all become addicted to it. Its flavor is very similar to an aged gruyère, but with fruitier notes and a sharper bite. It's become one of my "go-to" cheeses for cooking. It takes this classic French version of comfort food to another level.


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