Archive

Cheese

Watermelon with Melted Cotija, Balsamic & Honey

July 25, 2011
Cheese, Dessert, food, Fruit
2 Comments

I’ll take advantage of the days,
The sun provides it’s warmest rays,

To buy the fruit the farmer’s sellin’,
My favorite one, the Watermelon!

I know these flavors I repeat,
They’re just so good they can’t be beat.

Tangy, salty, super sweet,
They really are the best to eat.

Balsamic, cotija, honey gold,
Try them , try them, you’ll be sold!

Watermelon, Cotija Cheese, Sweet Balsamic & Honey

I’m obviously on a watermelon kick these days, but I always am this time of year. This is, by far, the most delicious way to prepare it, especially for guests.  Don’t forget to add a touch of olive oil to the pan as the cheese gets sticky.  Grilled or pan fried Halloumi is also a good substitute, just a little sweeter than the salty Cotija.  If anyone tries this, please let me know if you like it.

Watermelon sliced to serve
1 pkg Cotija cheese
Honey
Sweet Balsamic Vinegar
Olive Oil

Slice the cheese about 1/4″ thick. Place in an oiled pan on medium low heat until the cheese takes on color and begins to melt. Take it out and place it on top of the water melon. Drizzle equal parts honey and sweet balsamic on top of the cheese, about 1 tsp. of each. Garnish with fresh mint and serve immediately. 1 package of cheese will serve 6-8.

Potato, Onion, Gruyere Tart

December 9, 2010
Appetizer, Cheese, Pastry Dough, Potato
3 Comments

Bought too many fingerlings,
What should I do with these things?

Slice ‘em up into a tart,
That sounds like a decent start.

Add sweet onions, caramelize,
Gruyere will make this tart a prize.

Bake it ’til there’s golden crust,
Rosemary sprinkle is a must.

Slice it up and serve it warm,
Careful ‘cuz your guests will swarm. :)


My friend, Sara, from OneTribeGourmet, inspired me to make this tart when she posted a pissaladiere just like this but with different ingredients. I made her recipe and it was so good I thought I would make one of my own. Any potatoes will do, although I think Yukon Gold would be best. I just happened to have fingerlings on hand.

Potato, Onion, Gruyere Tart
8 Fingerlings or 4 Yukon Gold (medium-sized) potatoes, sliced thinly
1 sweet Vidalia onion (medium-sized), sliced thinly
2 tsp. fresh rosemary (and some extra for garnish)
1/3 cup extra virgin olive oil
2 tsp. kosher salt
1/2 tsp. coarse pepper
1 sheet frozen puff pastry, thawed
1 cup Gruyere cheese, grated
1 egg yolk + 1 tsp. water, lightly beaten

Preheat oven to 400 degrees. Add potatoes, onions, rosemary, salt, and pepper to a saute pan coated with olive oil. Cook on medium for about 10 minutes or until the potatoes are just tender. Set aside.

Roll out the puff pastry to the length and width of the tart pan and transfer it on top of the pan. Fill the pan’s wedges in with the dough. With a fork, prick the dough all over the bottom and sides. Brush the pastry with the egg wash.

Fill the tart pan with the potato and onion mixture and top it with the Gruyere. Place it into the oven to bake for 20-25 minutes or until the edges are golden brown. Garnish with chopped rosemary.  Slice and serve warm.

Bresaola, Burrata & Golden Beets

November 3, 2010
Appetizer, Bread, Cheese, Vegetable
4 Comments

Bresaola, Burrata & Beets

I have to visit Italy,
But not to dive into the sea.

I don’t even want to go,
To see Michelangelo.

With my conscience I will grapple,
Cuz I won’t see the Sistine Chapel.

I don’t want to stand in line,
To see any ancient shrine.

I’m sure to miss the Colosseum,
And Uffizi’s fine museum.

It’s all about what I can taste,
I won’t worry ’bout my waist.

Pizza, pasta, wine and cheese.
Oil that comes from olive trees.

Like this here Italian snack,
That you pile into a stack.

A simple fresh baguette will do,
One that’s crunchy when you chew.

Start with paper-thin cured meat,
Add a slice of golden beet,

Top it with some creamy cheese,
This deserves a Master’s frieze. 

BRESAOLA, BURRATA & GOLDEN BEETS

The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too.

Ingredients
1/4 lb. bresaola (thinly sliced)
1/2 cup burrata
3 golden beets, peeled, cooked and thinly sliced
2 pears, optional
Extra virgin olive oil
coarse salt
1 loaf crunchy bread, cut into bite-size pieces

Golden Beets

Burrata

Add beets to a pot of water and bring to a boil. Lower to a simmer and cook for about 45 minutes or until tender. Check for readiness with a fork. Set aside to cool in refrigerator. When cool, cut into thin slices.
On a serving platter, lay out the bresaola, beets (pears) and bread. In the center of the platter, add the burrata. Drizzle with olive oil and lightly salt beets.

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: