cheese


For supper last night I made pizza. I have been craving pizza FOREVER. This might NOT what I had in mind when I pictured pizza but it hit the spot just fine.

Peggy chose an out of the box form of America’s favorite savory pie – one with asparagus and mozzarella. YES!! Two of my favorite things.

P1060557

The cheese was bubbly and delicious. The flavor of the crust was nice. The asparagus was lovely but I think it hid too much behind the cheeses, Mozz and Parm. Definitely one I would make again, tho.

Instead of a frozen crust as Ellie listed I used a recipe from Mark Bittman for his Whole Wheat Crust.

P1060555

You can find the recipe on page 215 of Weeknight Wonders.

And check with the other “Eaters” to see how they liked Peggy’s choice this week.

If you are looking for your Italian Grandmother’s Ravioli, this is NOT the recipe you want. However, if you want you Chinese Auntie’s Ravioli then thank Donna Hay.

P1060549

What we have here is a tasty spinach/ricotta/Parm/basil mix stuffed into Wonton Wrappers and quickly boiled. Then drizzled with a lemon basil oil and topped with Mozzarella. Maybe your Italian Grandmother and HER Chinese Auntie got together on this one.

These were so good. While they took a little time to put together it was well worth it.

The original recipe called for gow gee wrappers. Gow gee wrappers are similar to Wonton wraps but lighter in color and a little thicker. I had to use the wonton because Gow Gee wrappers simply aren’t available here. Maybe next time I visit the Vietnamese market….

Anyway, since wonton wrappers are thinner they cook quicker, and fall apart quicker, so I would suggest steaming rather than boiling them. I have filling left over so I will steam the next batch. The recipe is from Donna Hay’s Seasons, page 174, But Gaye, who chose this week’s recipe, also found it on Dreams of a Baker website.

Check on the other Haysters and see what they thought of this one.

{NB I tried to make these pretty, but they simply are not photogenic!}

And…BTW, and maybe you already know this, but THIS is the way to finely chop lots of spinach!!

P1060548

Whay haven’t I done this before???

This week’s choice for Eating with Ellie was mine. As I read through her book, Weeknight Wonders the word Parmesan caught my eye. That was all it took for me to latch on to this recipe for this week.

P1060161

The idea of crusting something with Parmesan just sounded like the right thing to do. So I did.

The flavor of the Parmesan with a little salt and pepper was just about perfect. Except for the fact that I simply could not get the Parm to stay on the chicken while cooking. Maybe I had too little of the Dijon mustard on the chicken. But I did scrape up all the tasty bits and placed them back on the chicken and it was very tasty.

Check out the rest of the Chicken dishes from Peggy, Chaya, Kayte, and Sarah.

And if you want to cook along all you need is Ellie’s book – Weekend Wonders and the need/desire to cook healthy tasty meals.

This recipe is on page 134.

If you haven’t met Mary you need to do that right away. Along with her chickens, goats, emus, cows, and donkeys. Living on a 5 acre farm all of the creatures keep her busy as does all the wonderful cooking and baking she finds time to do. The pictures of her lovely house and all of the animals are lovely.

Mary – in case you haven’t recognized it yet – is the author of The Egg Farm and my assignment for the Secret Recipe Club for October. I perused her recipes for days, pinning more than I will ever cook, and finally ended up with a few I really really wanted to make asap. The other 20 or so can wait.

The garden gave us tons of tomatoes this year. I put up quite a few and they were still bearing in September when my assignment came through I managed to save two large green ones so I could make Mary’s Fried Green Tomatoes.

P1040952

I haven’t made them in ages. These were so good. Nice and crispy. Lots of flavor. I didn’t change her recipe at all.

    2 large green tomatoes, sliced into ½ inch slabs
    Buttermilk sufficient to cover the tomato slices
    Dash of hot sauce
    ½ cup all purpose flour
    ¾ cup panko bread crumbs
    ½ TBS kosher salt
    Freshly cracked black pepper to taste
    Canola oil for frying

Place sliced tomatoes in a glass pie dish. Add a dash of your favorite hot sauce. Pour buttermilk over the tomatoes to cover. This can be done ahead of time and refrigerated for a few hours or overnight. The great thing about letting them set overnight is that the water separated from the solids of the buttermilk leaving a nice thick white layer of buttermilk solids.
In a medium bowl, mix remaining ingredients except the oil. Remove the tomato slices from the buttermilk and carefully press each into the bread crumb/flour mixture. Have oil pre-heated to medium in a large frying pan. Add the tomatoes to the oil as soon as the are coated. Fry the tomatoes until each side is golden brown, turning only once. Remove from oil and allow the oil to drain a bit before placing the fried tomatoes on a plate. Serve immediately.

I usually just use a little flour and cornmeal, but Mary’s addition of the Panko bread crumbs added a great texture.


    *******************

Needing something for lunch I made

P1050086-001

The picture doesn’t do it justice. Full of basil and lots of cheese – I used Asiago, Parmesean, and Pecorino/Romano – the flavors really shined through. The only think I did different was to make it crustless. Delicious. Writing this I want it NOW for lunch.


    *******************

I love a good simple but filling dish for lunch. I really don’t like sandwiches unless they are hot. I went back to Mary’s blog and found –

P1050181

her Asparagus Fritata. And I had just bought some asparagus so I figured it was an omen! Especially since she had JUST posted it. A fritatta is much like a quiche except it is finished under the broiler and is crustless. Perfect!!

    2 tablespoons butter
    ¼ cup diced shallots
    ½ teaspoon salt
    Few turns of black pepper
    1 pound thin spear asparagus spears cut diagonally into 1-inch lengths
    ½ baked potato, cubed
    4 large eggs = 6Tbl egg whites
    1 Tbsp minced fresh chives
    1 cup shredded Gruyere or Swiss cheese

Melt the butter in a cast iron skillet over medium heat. Add shallots and cook until soft and translucent.
Add the asparagus cook for an additional 3 minutes. Add in the potatoes (mine were still hot so I added them later.) Save a some spears to top the frittata.
Mix the eggs, ¾ of the cheese, chives, salt and pepper and beat them until a little fluffy. Pour the egg mixture over the onions and asparagus in the skillet. Arrange the reserved asparagus spears on top. Cook until almost set. Pre-heat broiler.
Sprinkle the remaining cheese over the eggs broil until cheese is melted and browned, and the center is set. Carefully remove pan from oven and slide frittata onto a serving plate. Cut into wedges. Can be served warm or room temperature.

It was a yummy lunch. I had to stop myself from eating the whole thing. Happily, now I have leftovers!!

We wenyto a huge car show in Mississippi with 6 other people I took dessert. Mary’s Irish Cream Cupcakes caught my eye for two reasons. First – I love chocolate and second so does our cousin, Randy. Cuppys it is! These were so good and gone quickly. I did take pics but they are lost in cyberspace. You’ll just to trust me.

Thanks, Mary for some amazing recipes.

If you want to visit with the other members of Secret Recipe Club check out the link below. Lots of good stuff there!!

If you want, you can have your cake and eat it, too. You can have your indulgence and your veggies. By mixing them together as Donna did in this creamy cheesy mac and cheese by adding cauliflower.

P1050012

A creamy mix of shredded cheddar, grated Parmesan combined with milk, cream, and a crunchy bread crumb topping was a perfect side for our chicken.

While Donna called for elbow I used a brown rice/quinoa pasta I found at Trader Joe’s. I didn’t have the “chunky fresh sourdough breadcrumbs ” she asked for so I mixed the butter and garlic with Panko. It was nice a tasty. And easy to put together. The cauliflower is boiled with the pasta which helps with time and then mixed with the other ingredients. NICE!!

Oh, I did leave out the rosemary simply because I don’t like it. I thought about adding basil, but it just didn’t seem to fit with the other ingredients. 1/3 of the recipe was more than enough for the two of us.

The recipe is on Donna’s website

Visit with

for their tasty mac and cheese.

This week’s recipe, chosen by Chaya, was not one that would even have been on my radar. Because it called for white beans. I simply do not like beans and peas that are soft. Black eyed peas. Crowder peas, Red beans. White beans. YUCK!! So I almost skipped this one just because of the beans. I KNEW I wouldn’t like it.

    I. Was. Wrong!

P1040930

Wrong! Wrong! Wrong! So thank you, Chaya, for once again broadening my food horizons.

What we have here is a mix of cooked quinoa, brocalli, bacon (duh!), basil, mashed white beans, seasonings, and cheese. Then fried. How could this be wrong? The bacon and brocalli definitely cover the taste, and texture, of the beans which serve only as a filler. I am glad I didn’t make but 1/2 of the recipe because I could easily fill up on these. Easily!!

You can find the recipe on Donna’s website.And after you read the recipe check with

Chaya
Gaye

      who made hers with Couscous.

Sarah

and see how they liked the fritters.

If you need something quick to cook up for breakfast or lunch (or dinner) you might try a Frittata. Similar to a quiche it is crustless and finished in a broiler rather than baked in the oven. This frittata of Donna’s is super simple, super quick and super tasty.

P1040815

This is her zucchini and ricotta frittata and it is loaded with zucchini and and flavor from the ricotta and Parmesean cheese. It requires 6 eggs but I think you could get by with less. The recipe is HERE on Donna’s site. It was Chaya’s choice for WWDH this week. Good one, Chaya! I am sure Gaye, Kayte, and Sarah enjoyed it as well.

P1040817

Next Page »

Follow

Get every new post delivered to your Inbox.

Join 178 other followers