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Archive for the ‘Cheese’ Category

Recently, we had a dinner party and I served a grilled caesar salad as one of the courses. Of course, you MUST have REAL bacon so JT cooked the bacon up on the BBQ (none of that maple crap) and I asked him to save the drippings for the roast potatoes but by the time I got around to tossing the tators in the bacon drippings, I had second thoughts so I used only about a tablespoon and tossed the rest with olive oil. I had about a 65 mL (1/4 cup) bacon drippings sitting in the refrigerator, crying for something creative so I came up with this easy recipe. The drippings have such an amazing flavour, and the bits of bacon add just the right amount of crunch. I think I may have to cook up another batch of bacon just for the drippings so I can bake another batch of these tasty morsels.

Bacon and Parmesan Cheese Puffs

A KitchenInspirations Original Recipe

Makes 42 small puffs

Ingredients:

  • 250 mL (1 cup) water
  • 65 mL (1/4 cup) bacon drippings
  • 5 mL 1/2 tsp salt
  • 145 g (1 cup) all-purpose flour
  • 3 eggs
  • 120 g (1 cup) grated Parmesan Cheese
  • 1 1/2 slices bacon, cooked until crispy and crumbled to small pieces

Directions:

  1. Preheat oven to 200° C (400° F).
  2. Place water, bacon drippings and salt in a medium saucepan and bring to a boil over medium heat.
  3. Remove from heat and add flour, and stir until combined.
  4. Return to heat and stir cooking the flour mixture until it comes away from the sides of the pan and is a shiny ball.
  5. Place in a food processor with plastic blades and process for 15 seconds (give or take).
  6. Add eggs, one at a time and process for 40 seconds (err on the longer side of give or take).
  7. Add the cheese and process for another 5-10 seconds until smooth. Stir in the crumbled bacon.
  8. Dip a spoon or small ice cream scoop into 1 cup cold water with 5 mL (1 tsp) plain vegetable oil, place walnut-sized spoonfuls on a parchment lined cookie sheet about 3 cm (1 1/2 inches) apart.
  9. Bake for 20-25 minutes, until golden brown.
  10. Serve warm or room temperature.

Notes:

  • You may also prepare this recipe with a good quality handheld mixer or stand mixer but I would suggest an immersion blender with the whisk attachment is not strong enough for this pastry.
  • These delightful balls puff up about 12 minutes into baking and are ideal for stuffing with a piping funnel (I bought a really cheap one from a dollar store and it works very well). Stuff with goats cheese, or your own recipe.
  • Unstuffed, they freeze very well, just pop them into a zip lock bag. To use, you need not defrost them, simply put them into a preheated 150° C (300° F) oven for 10-12 minutes, until defrosted and heated through.

The bacon drippings give this treat great flavour and the bacon bits some nice texture.

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Yesterday, my country celebrated its 150th birthday! The months and days leading up to this grand event have been epic. Sadly, we had planned to be away without even thinking about it. This is where social media really gets to shine because with all the awesome photos and videos everyone posted, it felt like we were right there! Plus, the friendly lake we were visiting decided to have their 4rth of July Celebrations on July 1st, but we really know they were helping us celebrate our 150th birthday! Thank you America!


In early May, I purchased some pears and then immediately forgot that I had them. Then on May 17, my friend Lorraine of Not Quite Nigella, posted that it was Cheese Soufflé Day and linked to her twice baked cheese soufflé recipe, and I immediately knew how I would use one of those pears!

When one reads a “soufflé” recipe, one might back out of the room, ever so slowly, so no one would notice, because cheese soufflées are known to be complicated and finicky. Let me assure you, this one is NOT. This recipe comes together quickly and easily, and I love that they can be frozen and rebaked when required, how easy is that? I also love béchamel sauce (that was my addition) so this is a win/win on all accounts.

Pear, Blue Cheese and Leek Twice-Baked Soufflé

This recipe makes 4 x 200 mL (7 fluid ounces) ramekins. For the original recipe, please click here.

Print Recipe Twice Baked Soufflee

Ingredients:

  • 30 g butter, divided, plus additional for buttering ramekins
  • 30 g/1.5oz plain all purpose flour
  • 250 mL (1 cup) milk, heated
  • 150 g (1 small) pear, finely chopped or cubed
  • 40 g (1/4 cup) leeks, finely chopped
  • 2 eggs, separated
  • 60 g blue cheese, crumbled
  • salt and pepper

Directions:

  1. Preheat the oven to 350° F (180° C).
  2. Butter 4 ramekins well, all the way up the sides. Boil some water.
  3. Melt 10 g of the butter in a saucepan and add the chopped pears and leak and cook on medium heat until softened. Season with salt and pepper. Pour out of the pan and set aside to cool.
  4. Melt the remaining butter in the pan and add the flour all at once. Cook the flour for a minute without burning it. Add the milk and whisk until smooth, it will be very thick.
  5. Add the pear and leek mixture and stir well until combined in the roux. Add the egg yolks and stir well to combine. Set aside to cool.
  6. Meanwhile, beat the egg whites until stiff but not dry. Take about 1/4 of the beaten egg whites and stir it into the roux mixture to loosen. Fold in the remaining egg whites until well incorporated but not deflated.
  7. Divide the mixture into the four ramekins and bake in a bain-marie (this is why you were boiling the water) for 35-40 minutes or until tops are lightly golden (remember, they will be baked again).
  8. Allow to cool in the ramekins for about 5 minutes (they will deflate a bit), then gently loosen sides with a sharp knife and turn them out onto a cooling rack and cool until room temperature.
  9. Wrap each soufflé individually in plastic wrap and then bag in a large zip lock freezer bag. Freeze until required.
  10. To defrost, remove from the freezer the night before it is required and defrost in the refrigerator. The microwave is not suitable for this step.
  11. Prepare the béchamel finishing sauce.
  12. Lay the soufflés into individual oven proof dishes (I used cast iron) and prepare the béchamel finishing sauce.

Ingredients for Béchamel Finishing Sauce:

Serves 4

  • 5 g (1 tsp) duck fat, bacon fat or unsalted butter
  •  (1 tbsp) all-purpose flour
  • 250 mL (1 cup) milk
  • 5 mL (1 tsp) thyme leaves
  • 1 1/2 slices bacon, cooked until crispy, chopped
  • Salt

Directions for Béchamel Finishing Sauce:

  1. Melt butter in a small saucepan, add the flour and cook the roux without burning for about 1 minute.
  2. Slowly add the milk while whisking to creat a smooth sauce, cook until thickened.
  3. Flavour with the thyme leaves, bacon and salt.
  4. Pour over the defrosted soufflés in an oven-proof bakeware and bake about 25 minutes in a preheated 350° F (180° C), to heat it through.

A wonderful combination of sharp blue cheese, salty bacon and sweet pears with creamy baked béchamel. Is your mouth watering yet?

Notes:

  • You may use any cheese you wish, although I would stick to full-flavoured cheeses.
  • If you don’t like leeks, try caramelized onions instead (I always have frozen leeks in my freezer and come to think of it, caramelized onions!).
  • Lorraine poured about 300 mL (1 1/4 cup) heavy cream over her soufflées instead of the béchamel sauce.

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I’ve been a little busy since we’ve returned from Arizona, you may have noticed my absence commenting and that I didn’t post last week. I was going to fret about it and try and throw together something but decided against it. Life happens.

One of our dear friends sold their home in the burbs and moved into their condo just before we left for holidays. JT and I helped them paint before the move, with the move, and a little organization. You see, their home was around 2,500 square feet and they moved into a 600 square foot condo. To say they down-sized is an understatement. I have to admit, I was a little jealous that they were able to rid themselves of excess, but I had to be honest with myself, and I’m not there yet. This past weekend, we went to visit and you know me, I never go empty handed, so I made these cheese crisps.

When I made the gluten free version of cheez-itz, I rolled them a bit thinner than usual and loved how crisp they baked up, so this time, I adjusted the gluten recipe and rolled them out in my KitchenAid pasta maker and the results were exceptional. Thinner crackers baked up so crispy, I was hooked. If you like cheese tuiles, then you will love these cheese-flavoured, light, crisp crackers, but be warned, they are quite addictive.

I added a little album of our trip to Arizona at the end of this post, if you are interested. Basically, it was the coldest and rainiest time in Arizona this year. We experienced -15°C (59° F) and snow in The Grand Canyon and although the sun did make an appearance from time to time, it never really warmed up. I wore layered leggings and tops, a winter coat, gloves and scarf and ear muffs, most of the time while we were in The Grand Canyon and Sedona. It rained so much in Sedona; Sedona gets about 38 cm (15 inches) of rain a year, in two days we had 4 cm (1.5 inches)! Oh well, it’s another reason to go back!

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 350 g crackers (about 6 cups)

Ingredients:

  • 240 g full-flavoured, hard cheese, grated (see notes)
  • 45 g unsalted butter
  • 15 g vegetable shortening
  • ½ tsp salt
  • 1/2 tsp smoked paprika (see notes)
  • 1 cup (125 g) flour, plus more for rolling
  • 2 tbsp ice water

Directions:

  1. Combine everything but the water in the large food processor bowl and pulse until fully combined.
  2. Slowly pour in the ice water and process until the dough comes together. It may not look like it will, but it will.
  3. Sprinkle a generous amount of flour on your surface and roll out small bits of the dough thin enough to get through #1 on the KitchenAid Pasta maker attachment. Run each sheet through three times on #1, two-times on #2 and two-times on #3. Return to your work surface and cut with a variety of cookie cutters. I chose smallish ones because I wanted bite-sized nibbles. They shrink to about 65% of the original size.
  4. Preheat oven to 375° F.
  5. Transfer crackers to a baking sheet (I line mine with parchment).
  6. Bake for 8-10 minutes until golden and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Notes:

  • Use whatever full-flavoured cheese you have. This batch was made with equal quantities of sharp Cheddar, naturally-smoked Cheddar and Beemster.
  • I prefer to use the pasta maker to roll the dough because it guarantees the dough to be the same thickness throughout the batch. I wouldn’t go thinner than #3 though, really thin crackers will burn very quickly before they crisp up.
  • Change up the flavouring from smoked paprika to granulated garlic, finely ground dehydrated onions, finely ground dehydrated mushrooms, but be careful not to have too large chunks as they will get caught in your pasta maker rollers!

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glutenfreecheezitz_first

There are recipes that convert well into gluten free and this happens to be one of them and they freeze incredibly well too, but be warned, it will be unlikely that you’ll have leftovers to freeze! I rolled this recipe thinner than the glutinated recipe and the result was a crispier, cheese bite. I’ll probably do the same for the glutinated version, as I preferred the crisp texture. Plus, a thinner roll gives you more crackers and who doesn’t love more cheese crackers?

Gluten-free Cheez-itz

A KitchenInspirations Original Recipe

Ingredients:

  • 227 g (about 2 cups) sharp cheddar, grated
  • 45 g (3 tbsp) unsalted butter, room temperature
  • 14 g (1 tbsp) vegetable shortening
  • 1 tsp salt
  • 67 g (1/2 cup) brown rice flour and 67 g (1/2 cup)  white corn flour (not corn starch) or 134 g (1 cup) gluten-free flour
  • 30 mL (2 tbsp) ice water

Directions:

  1. Combine all of the ingredients except the ice water in a bowl of a food processor. Pulse for 2 minutes to cream the mixture together.
  2. Slowly add the ice-water while pulsing. At first, it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment, continue pulsing until it does.
  3. Preheat oven to 375° F.
  4. Using plastic wrap, roll the dough into two logs about 1.5 inches or 4 cm in diameter. Refrigerate for at least 30 minutes or freeze for 15.
  5. Cut log into 1/2 cm or 1/4 inch thick slices and place on a parchment-lined baking sheet leaving about 2.5 cm or 1 inch between each cracker.
  6. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Alternative instructions:

  1. Cut dough in half and pat the dough down into a disk, cover with plastic wrap. Refrigerate for at least 30 minutes.
  2. Place disk on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
  3. Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size.
  4. Transfer to a baking sheet (I line mine with parchment).
  5. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
  6. Remove to cooling rack to cool.

Notes:

  • If the crackers become a bit soggy after you defrost them, toss them in the oven in a single layer on a baking sheet on low heat for 5-10 minutes to crisp them up.

glutenfreecheezitz

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CheeseOnionSconeFirst

I celebrated a birthday a few months ago. It wasn’t a particularly special birthday other than the many wonderful birthday wishes that my many social media friends bestowed. JT took me to my favourite French restaurant, Le Select Bistro where we are treated like VIPs since we dined there with our good friends and neighbours Tom & Iona (Tom is an architect and designed the interior of the restaurant). 

Several months back, my trusty old food processor’s plastic top broke. It didn’t entirely break, just the little, wee bit broke off that clicks into the special spot to allow the thing to be turned on. I get that it’s a safety feature so that you can’t turn it on without the top clicking in, but honestly, such a crappy little piece of plastic breaks off and my food processor is rendered useless?! Well, kind of useless, because I figured out that I can jam a chopstick into the spot and I had it working for a few additional months. It was all fine and dandy until I had to take it to a photo shoot and we were all jamming the chopstick into the top to get it to work, how embarrassing was that?!?!? So when my birthday rolled along, I decided I wanted a real, grown-up food processor and JT got me the Cuisinart 12-cup!

The 12-Cup version had a little 4-cup insert so you can make small amounts of stuff.

The 12-Cup version has a little 4-cup insert so you can make small amounts of stuff.

It’s been brutally hot and humid in Toronto so even though I had a brand new food processor, I just couldn’t bring myself to make anything, particularly something that required the oven! I broke down and baked these delightful cheese and onion scones for a little dinner we had; fortunately, the oven was only on for 15 minutes including the pre-heat time and I had the hood fan on full blast, sucking out the hot air so it didn’t heat up the kitchen too badly. The food processor worked like a dream, I can’t wait to use the little 4-cup bowl insert.

Cheese and Onion Scones

Original recipe from Jean Paré’s Company’s Coming Muffins and More cookbook

Makes 12-16 5 cm (2 inch) scones)

Ingredients:

  • 240 g All Purpose Flour
  • 12 g granulated sugar
  • 16 g baking powder
  • pinch of salt
  • 1 small shallot, finely chopped
  • 150 g grated cheese (we used Gouda)
  • 57 g cold butter, cut into small cubes
  • 1 egg
  • 158 mL milk (and extra milk for brushing tops)

Directions:

  1. Preheat oven to 220° C (425° F).
  2. Combine flour, sugar, baking powder, salt, shallot and cheese in the bowl of a food processor and pulse to combine. Add cubed butter and pulse until crumbly.
  3. Combine, milk and egg and whisk until frothy. Pour into food processor while pulsing to combine well. Turn dough out to a lightly floured surface and knead once or twice. Roll out to about 2.5 cm (1 inch) thick and cut into 5 cm (2 inch) circles. Brush tops with milk.
  4. Bake for 15 minutes or until lightly golden. Serve warm with butter.
CheeseOnionScone_2

Perfect for a light snack or with soup.

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AdultGrilledCheese_First

Cooking at the cottage means simple recipes using fresh ingredients. I don’t want to be in the kitchen any longer than I have to. Don’t get me wrong, I adore cooking but I also adore this view:

CottageView

This is the view looking out into the lake from our little bay.

Several years ago, our dear friend Barb (Profiteroles and Pony Tails) and her then beau (now hubby) came up to our cottage, The Upper Deck. We traded off days for cooking and for one lunch Barb made this excellent grilled cheese sandwich (Toastie)! We’re not talking about a processed cheese slice slapped between two slices of Mungie-cake white bread. No, this is a serious blend of cheeses with a splash of whiskey or cognac and some delicious green onion thrown in for good measure. Believe me, when I say: once you have this grilled cheese, you will NEVER want any other.

I posted this recipe originally in March 2009 and it was a bit of a sore spot because a named magazine asked to use my photo in a grilled cheese story but since I was relatively new to blogging, I wasn’t paying attention to the comments, so I missed out! Sigh. The flavour of the whiskey or cognac is essential, the cheese blend is entirely up to you, but I suggest hard cheese and not soft like goats cheese.

Adult Grilled Cheese

Serves 2

Ingredients:

  • 125-150 g shredded cheese, in total
  • 1 tbsp butter
  • 2 slices sourdough bread, use this recipe
  • 1 green onion, thinly sliced
  • 2 tbsp cognac or whiskey

Directions:

  1. Combine shredded cheeses, green onion and cognac and mix well.
  2. Butter one side of each bread, lay one slice buttered side down and top with the cheese mixture. Lay the other side of the bread on top, buttered side up.
  3. Heat a grill pan and place sandwich on top, lay a weight over it (I used 3 cast iron pans but I put a piece of parchment on top of the sandwich first).
  4. Grill until cheese has melted. Cut sandwich in half and serve with celery sticks and homemade salsa.

Notes:

  • For this sandwich, we used Applewood Smoked Cheddar, Extra Old Cheddar and Mozzarella.
  • We have also used Mozzarella, Gruyère and white Cheddar, the combinations are endless. It is nice to use a stringy cheese for this type of sandwich.
  • You could also put additional cheese on the exterior (omit butter) and instead of grill, lay a piece of parchment down in a cast iron frying pan and cook, repeat for other side. See instructions from my dear friend Lorraine, here.

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GarlicCheeseRopeBread_First

I was about 33 when JT and I first vacationed in Florida. JT and I rented a friend’s house in Daytona Beach and used it as a base to travel around, taking a couple of days to visit friends in Sarasota and to explore that side of the state. While travelling, there were several roadside eateries that would come up that were rather new to us Canadians: Cracker Barrel, Denny’s and Waffle House to name a few. As you know by now, I am not so fond of fast food, so we avoided them but one morning we got up early to explore and decided that waffles were in order and we thought, what better place than Waffle House? Boy were we wrong, what a joke (I apologise to those who love the place), the waffles were thin and dry and they didn’t even have real maple syrup or even real butter! Maybe I’m a waffle snob, but real maple syrup and butter are necessities for a good waffle experience. Our waitress was surly and unapproachable, great qualities for a waitress. We begrudgingly ate the sad excuse for waffles and left. In the car, I couldn’t stop thinking about how bad an experience it was and immediately renamed the place Awful House! Needless to say, we did not stop at Awful House ever again!

When you’re looking for a delicious bread recipe, you need not look further than this recipe for Cheddar Garlic Rope Bread, plus there is nothing like it on the menu at Awful House! It’s not that difficult to make and it bakes up beautifully. I made this loaf for my Cousin Lucy’s Easter Dinner.

GarlicCheeseRopeBread

The bread is laced with delicious cheddar and garlic butter. Make sure you serve this warm.

Cheddar Garlic Rope Bread

This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 tbsp powdered milk
  • 1 tsp salt
  • 3 large eggs
  • 1 tsp vinegar
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 3/4 cup warm water (it should feel slightly warm to the touch not hot)
  • 1 egg white
  • 1/4 tsp white vinegar

Ingredients for the cheddar, garlic butter spread:

  • 1 cup grated sharp cheddar cheese
  • 1/4 cup unsalted butter
  • 3 cloves garlic, finely chopped (or to taste)
  • pinch of salt

Directions:

  1. Combine the yeast, sugar and warm water, stir gently and allow to proof.
  2. In the bowl of your stand mixer add the flour, salt, powdered milk, eggs and vinegar. Using the KitchenAid® Flex Edge Beater attachment, mix until the eggs have totally become incorporated into the flour. Change to the dough hook.
  3. Add the yeast water mixture and knead the dough for 10 minutes until you get a smooth slightly sticky dough.
  4. Place the dough in a lightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
  5. Pre-heat your oven to 400°F (I used the fan setting).
  6. In the bowl of a small food processor, combine the cheese, butter, garlic and salt and pulse until completely combined, set aside.
  7. Once the dough has doubled in size, roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 40 cm x 30 cm (16″ x 12″). Spread all of the cheese butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed (wet fingers with water if necessary). Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
  8. Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray with sides, lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope.
  9. Coat with the vinegar, egg wash.
  10. Bake for 5-7 minutes on the high heat, then reduce to 350°F and bake for another 7-10 minutes or until the bottom is golden and it sounds hollow when tapped.
  11. Serve warm.

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