Category: cheese

Recipe redux: broccoli pies.

Broccoli pies.

When I started off blogging, I was totally into using shortcuts and mixes to amp up recipes. I saw nothing wrong with it. Then there became a sort of food blogger revolution where everyone HATED cake mix/pancake mix/anything pre-made and went insane to prove they never used it. There were actually little badges people put on their blogs to that effect. Seriously. So I guess I was guilted into thinking that every mix is bad, and that I should make everything from scratch.

Well, no. I’m sorry but… just no. Ain’t nobody got time fo’ dat.

I love, love, love, love making cakes and breads and cookies and pies from scratch. I’ll do it all day. However I am not above using a pancake mix or a frozen pie crust if I have to/choose to. And yeah- sometimes I make cakes with cake mix, since Jay loves it. So what?

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Oui, oui: savory cheddar madeleines.

Savory madeleines with cheddar, dill & onion!

Have you ever had a genius idea and had to act on it immediately? Okay so maybe my idea for these madeleines wasn’t really genius, but either way I had to act on it immediately. I had just gotten inspired by flipping through the book Madeleines: Elegant Tea Cakes to Bake & Share by Barbara Feldman Morse.

In the book, there are recipes for both sweet & savory madeleines, as well as ones with fruit & nut and other unexpected varieties. I was sent the book to review back in October, but then I got sick, so I kind of put it back on the shelf (literally). But I saw it on my shelf and decided to get crackin’ on something delicious.

Savory cheddar, dill and onion madeleine recipe!

This recipe is not in the book; instead its an adaptation of one of the recipes plus ideas from my head and from another recipe in the book. I wanted to make a savory madeleine, one that you could eat with soup or as a snack. And one of my favorite types of biscuit or scone is a cheddar/dill kind. Jay always has fresh dill around- he not only makes homemade chicken soup from scratch, but also likes to eat it on sandwiches (seriously). And the onion? Well I just thought that it’d be a great addition.

And as far as the book goes… it’s great. While I didn’t use an exact recipe from it this time, I’m sure I will be in the future. A lot.

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It’s fairytale time.

Fairtytale eggplant and San Marzano tomato.

Last summer I briefly spoke about Fairytale eggplant when I made the Food in Jars’ recipe for it, pickled. However, at the time I couldn’t find Fairytale eggplant so I had to use Sicilian eggplant. Before that, I had only made melanzane sott’olio using regular large white eggplant (and I made it with a Black Beauty eggplant once as well, albeit with more salting & draining, since darker eggplants are more bitter).

It wasn’t until this year when I started to grow my own that I realized how tiny Fairytale eggplant is! They’re only a few inches long fully grown. However, there are benefits to them other than their container-friendly growth & tiny cuteness; they’re inherently less bitter, don’t need to be peeled before eating, have less seeds inside and have a creamier, sweeter flavor than their giant counterparts. Sold me!

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Grilled peaches with ricotta cream & honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

Washington State Stone Fruit peaches- canning season 2014! (click through for recipe for mint julep peaches) #sweetpreservation

Those beautiful fresh summer peaches get soft very quickly, so you’ve gotta use ‘em ASAP. And what better way to cook a summer fruit than on summer’s ultimate cooking method… the grill!

Yep. That’s right. Plop them right on that grill! When they’re very soft & ultra-ripe all you need to do is grill them until they get grill marks. What I did was I brushed them with honey first, so the honey kind of caramelized on them when they cooked.

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Recipe redux: three cheese stovetop mac!

Quick and easy stovetop three cheese macaroni.

It’s warm, it’s sticky, and you don’t want to cook. It’s that time of year when you just don’t feel like it. You’re not in the mood to turn on the stove- nor are you prepared to grill anything & it’s far too hot to have the oven on. We’ve  spent all freakin’ winter cooking! ENOUGH! Or maybe it’s late; no time to defrost anything or go to the store. But you’ve still got mouths to feed (or you’re starving yourself!) & they won’t take no for an answer.

Well I have the solution: three cheese stovetop macaroni.

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Cherry “surprise” coffee cake (the surprise is cream cheese!).

Indy, my baking buddy.

Indy and I are best buds. When Jay leaves for work at night, it’s just us. We watch TV, cook (okay, I cook), read, or cuddle in bed, sometimes blogging. He usually naps during those activities. However when I get up he follows me around relentlessly. Even waiting outside the bathroom for me. I call him my shadow. My 100-lb. shadow… & bodyguard.

Consequently, Indy is also my baking buddy.

He sits (quite adorably) on the rug in front of the sink as I mix & whisk & scoop. He leans his right side against the cabinets, hind legs off to the left side, his head turned & nose just barely reaching right over the counter, sniffing to see what exactly it is I’m doing today. I talk to him as I recite the recipes, or experiment with ingredients. Sometimes he looks up at me intently, as if he’s genuinely listening; or more so, actually absorbing what I’m saying. Other times he lays down on that rug ignoring me, but ever so close to me at the same time. Usually with a paw just touching my foot. And then once it’s in the oven he scoots forward to see. And again, as I move from room to room or from sink to dishwasher he follows me, tail wagging, possibly in hopes that whenever whatever it is I baked comes out of the oven, I have sympathy – or empathy- and ultimately give him a slice.

It hasn’t happened yet.

But even as I take my photos, he tries. Respectfully.

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Snack time with Milton’s! A delicious ricotta dip… and a giveaway!

*****COMMENTS CLOSED! 1/25/13*****

*The winner is… EILEEN! Comment #21*

Eileen- Milton's Cracker winner!

 -Thanks to everyone who entered! -

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

Yep. Today I’m going to be giving away a TON of crackers from Milton’s Craft Bakers, but first, I’m going to give you an easy recipe idea. A really, really easy dip recipe for any party, football game- or even just for movie night!

Baked ricotta dip with mozzarella, garlic, olive oil & basil. Goes great with Milton's Craft Bakers gourmet crackers!

I love dip. I love any kind of dip; hot, cold, room temperature, cheese, onion, vegetable, sweet, salty, creamy, tangy, savory, etc. And I love any kind of vehicle to eat aforementioned dip. I’m a snack person. I can make a meal out of snack foods. But crackers? I looooove crackers. I love crackers with 5 o’s, that’s how much I love them. I eat crackers plain. I eat ‘em with cheese. I eat ‘em with dip… and this hot baked ricotta dip is just the thing.

It’s easy to make, bakes up quick and you can make it in as large or small a batch as you need!

Baked ricotta dip & Milton's gourmet crackers. (click for recipe)

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