Zucchini and Pasta with Wine Flavored Cheese

A great dinner that came together quickly, pasta with zucchini and wine flavored cheese.  I didnt want to forget it.  If you dont  have wine flavored cheese, dont even bother.  It is truly what makes it.  Though, probably, if you boil the pasta in wine and wine to the dish, you may get the same effect... I will have to give that a try.

We started a new thing on Sundays here in our family.  We spend an hour together watching videos from You Tube on things that will help us all grow personally.  My kids pooh paw it, well, one of them does but I think it has been a worth while endeavor and so does my husband.  We will keep going with it despite a few protests now and then.  I wanted to share the line up for this week.








Zucchini and Pasta with Wine Flavored Cheese

4 cups shredded zucchini
1 cup onion
2 tablespoons olive oil
handful of cherry tomatoes, optional
1 1/2 teaspoons Italian seasonings*
1/2 teaspoon garlic powder
1/2 teaspoon flaked hot pepper, optional
8 oz shredded wine flavored cheese
1 pound Boiled pasta, I love Fideo, you can just break up your own spaghetti and get the saem effect.

Saute onion and zucchini in oil until tender. Add seasonings and tomatoes. Toss the cooked pasta into the sauteed vegetables. Remove from heat and add cheese and hot pepper flakes.  Serve and enjoy!

*You can use a combination of 1 teaspoon dried basil, 1/2 teaspoon oregano if you are in a pinch.

Jalapeño Cheddar Bread

How about a nice crusty loaf of spicy, warming jalapeno bread and a big bowl of soup while the snow is flying outside.  We are getting socked with snow today, tonight and tomorrow.  Settle in and bake some bread.  Warm the belly!

Jalapeño Cheddar Bread

3 cups unbleached all-purpose flour
1 teaspoon yeast
1 teaspoon salt
1 cup cheddar cheese, finely cubed.
1 large jalapeño, chopped
1 ½ cups warm water

To add in the last 10-15 minutes of baking:
3 tablespoons cheddar cheese, grated
3 to 5 thin slices of jalapeño


In a large mixing bowl, combine flour, salt and yeast. Fold in the cheese and jalapeño until well coated. Add the water and stir until a wet mixture forms, it will be super sticky. Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24).

Preheat oven to 450F. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, transfer the risen dough onto a heavily floured surface (mixture will be sticky; do not knead) and lightly, gently shape into a round loaf.

Remove the hot pot from the oven, remove the lid, and carefully set the dough inside. Cover the Dutch oven and return it to oven for 30 minutes. Then, remove the lid, sprinkle the top of the loaf with grated cheddar and jalapeño slices, and bake an additional 10-15 minutes until golden and crisp. Carefully remove the pot from the oven and place the loaf on a cooling rack to cool. Best enjoyed warm, fresh from the oven.

Smoked Gruyere and Butternut Squash Scones

There is no sugar in these scones.  So good, so warm, so Autumn like comforting.  This will not be the last time I make these babies.

I have been so busy working the harvest I so gratefully have acquired.  Not a lot of time for anything else.  I feel like Autumn just passed me by in a huff.  There was also the time I spent with my Father as he lived his last days.  I feel like I am running behind, freezing and preparing food to be put up.  In between there have been a few moments to bake and this was one such moment well spent making these scones.

Smoked Gruyere and Butternut Squash Scones

1 stick butter 4 ounces

2 teaspoons sage

1/4 cup minced dried onions

1 cup pumpkin or butternut squash, roasted and pureed or canned

1 teaspoon salt

1 teaspoon ground pepper

1 cup heavy cream

1/4 cup buttermilk

1 egg

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup cooked and crumbled bacon (optional)

7 ounces smoked Gruyere, reserving some for the tops of the scones

With a pastry mixer/fork or a food processor mix sage, dried onions, salt, flour, baking powder and baking soda together.  Then add butter and blend.  In a separate bowl combine, squash puree, buttermilk, heavy cream and egg.  Once the dry mixture with the butter has reached a mealy stage add in the liquid, pretty much just to combine.  Then add in the bacon and Gruyere and mix just enough to combine.

Spoon into scone pan.  If you dont have a scone pan you can drop by 1/2 cup measures onto a baking sheet.  Or do the traditional way.  Roll the dough out thickly on a floured surface and cut into triangles or some other desired shape.

Sprinkle tops with reserved gruyere and bake at 350F for 30 minutes, depending on what size you use.  I used a scone pan.  Do not over bake.  As soon as they are just lightly golden check with an inserted toothpick.  If it comes our fairly clean (there is melted cheese in there), then it is ready.

Cheesy Mashed Potato Waffles

These are the most amazing waffles I have ever eaten. I have made them three times before but sadly was unable to take a decent picture.  They were consumed so fast and so completely.  But alas, these were made early enough to take a picture.

Cheesy Mashed Potato Waffles

4 cups mashed potatoes
1/2 cup buttermilk
3 eggs plus 1 yolk
2 cups Swiss Cheese or cheddar
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pepper


Fluff up mashed potatoes with a fork to loosen it all up if it has been in your refrigerator.  If you freshly cooked it, then no worries.  Once you have fluffed a little, add in the eggs. In a separate bowl mix together flour, baking powder and baking soda, salt and pepper.  Combine with mashed potato mix.  Finally add in cheese.

Scoop by 1/3 cup heaps onto waffle iron.

Note:  I found five minutes in the waffle iron was the perfect amount of time for a slightly browned waffle. All the more tastier when it is a little browned.

Rye and Pear Crepes

I have really tried to snap a good pic of these delicious crepes but something always goes wrong.  Believe me I have made them several times.  They are just that good.

Gotta run!  Off to bake Christmas cookies!

Rye Crepes With Sautéed Pears

Recipe adapted from PBS- Kitchen Vignettes.  I have made these both with sautéed pears or apples.  Both delicious. 

3/4 cup unbleached white flour
3/4 cup rye flour
1 3/4 cups milk
3 large eggs
2 tablespoons melted butter
1/2 teaspoon salt

For the Filling:
4 tablespoons butter for cooking
8 oz grated smoked Gouda
6 medium large pears, sliced thinly with skins on

Sift together the rye and unbleached white flours. In a large bowl, add the salt, the flours and whisk together well. Crack the eggs into the flour and add a bit of the milk. Begin to stir the mixture with a whisk or a wooden spoon. It will be hard at first, but stir well, gradually adding the milk in small increments and mixing between each addition. The batter will become smoother and smoother. If you add the milk too quickly, you will have lumps in your batter (which you can always strain out).

When the batter is completely smooth and mixed, cover it and let it stand for a minimum of 30 minutes and up to 60 minutes. You can even make the batter a day in advance and let it rest in the fridge.  Add the melted butter into the batter when you are ready to make the crepes.

Heat a large skillet on medium heat.  Once your pan has heated up (about 3 minutes), place a teaspoon in the pan and swirl it around to cover the bottom of the skillet. It should sizzle a little.

Ladle in about 1/4 cup of batter and quickly swirl the batter around to cover the whole bottom of the pan. Once the top of the crepe has cooked (no longer liquid), check to see if the bottom is browning. Once it has browned a bit, you can carefully loosen the crepe using a spatula, and flip it over.

If the pears you're using are nice and juicy, you don't need to pre-cook them. However, if your pears are on the dry side, sauté them lightly in a small skillet on medium heat in 1 Tbsp. butter. Cook them just until their juices are released and they have softened somewhat (about 3 minutes).

To assemble, place a cooked crepe in the crepe skillet and scatter some smoked Gouda cheese down the center of the crepe. Add a generous amount of sliced pears, and fold each side of the crepe towards the center. Allow the crepe to cook a bit more until the Gouda in the middle has melted.

Stove Top Macaroni and Cheese

I found this recipe on Serious Eats and changed up according to what I had in the house.  This recipe is pure genius.  Since my kids like macaroni and cheese and I hate buying the boxed kind, this is a great replacement.  Honestly, I don't think I have bought the "boxed kind" since 2005.  Seriously.

Skillet Macaroni


1 pound macaroni
Kosher salt
One 12-ounce can evaporated milk
2 large eggs
1 teaspoon Frank’s Red Hot Sauce or other hot sauce
1 teaspoon ground mustard
1 pound extra-sharp cheddar, grated (see note above)
8 ounces American cheese, cut into 1/2-inch cubes (see note above)
1 tablespoon cornstarch
6 tablespoons butter, cut into 4 chunks

1.   Cook macaroni until al dente.  Drain. Return to pot. Add butter

2.   While macaroni is cooking, whisk together milk, salt, eggs. Franks red hot sauce, dry mustard and corn starch.  Stir in shredded cheese.

3.   Once pasta is done and you have added your butter, mix in the milk and cheese mixture.  Turn flame on low and stir until cheese is melted and most of milk is absorbed.

Edamame Toasts

I had a little Craft Day here at my house a couple weeks ago and invited some friends over. We made a few things then had some lunch.  I made a few appetizer type things so people could get picky.  This here appetizer was one of the offerings.  I liked it but I would have omitted the lemon rind.  I find that in most savory things (especially the uncooked variety) I don't like lemon rind.  In baked goods its a totally different story.  Other than that I thought these were pretty good. 

Edamame Toasts

3/4 cup edamame (partially crushed)
2 teaspoons lemon juice
1/2 of a lemon rind
s and p to taste
1/2 cup parmesan
2 tablespoons basil
1 tablespoon olive oil
1/2 teaspoon garlic powder

Cut baguette into slices and toast in the oven for about 5 to 7 minutes at 350F.

Mix all other ingredients together and spoon over toasts.

Cheesy Potato Salad

If you are watching your calories, just keep on moving.  Or you could eat just one or two bites, but then is that really possible?  It's kinda hard to stop eating it.  It is one of those things that you should make and take with you to a potluck. You can have some and then bring back the empty bowl.  It will be empty, trust me.  Because what's not to love about potatoes, cheese and bacon.  I think the peas are thrown in there as a guilt reducer.  You know the, "it's healthy, there are ________ (insert fruit, vegetable or grain here) in there", lie you tell yourself.  Or at least I do that.

Are you enjoying your summer here in the Western Hemisphere?  We are.  Aside from car accidents and cancelled trips, we are having a blast.  Really.  Every moment, even for a moment like this- it just makes me smile.  I wanted to share with you my little big moment. I just love the little pinky sticking out, like she's drinking tea!

Cheesy Potato Salad

2 pounds potatoes, red works best but you could use any kind
4 strips bacon, cooked and crumbled
1 cup peas
1 cup shredded cheddar, a nice sharp one adds some great flavor
1/4 cup green onions or chives minced
1/2 cup mayonnaise
1/2 cup to 1 cup sour cream (to your desired creaminess)
s and p to taste

Boil potatoes just until they are tender, about five to ten minutes.  In a bowl combine all the ingredients, except for the cheese, together.  Drain potatoes and while they are still warm, pour into large bowl and add cheese.  Once cheese has pretty much melted add all the other ingredients to the large bowl.

CELEBRATE MACARON DAY!

Little Miss Macaron is a very temperamental girl.   You must be very careful when trying to create her.

Macaron Rules I have learned along the way...

1.  Never get cocky and think your macarons are perfect. Think positive though.

2.  Never be in a hurry when making macarons.  She is a slow girl that needs lots of patience.

3.  Never let four year old child fingers touch macarons that are waiting to go into the oven.

4.  Never think for a moment you can eyeball the ingredients.  You must be precise.  But hey, being precise will not insure perfect macarons either.

5.  Never walk away from the oven. They must be turned after five minutes to insure even baking.

6.  When using different pans, expect different results.

7.  Don't think because you seemed to have screwed everything up along the way that you won't get nice macarons.  She likes to surprise you, yah know.

8.  Never for a moment think you will never get the macaron right.  Because you will. And when you do you will feel a sense of accomplishment like no other in the baking world.  But see if it were easy you wouldnt feel this.  You will be dancing around the kitchen saying you have feet.  Maybe even singing it! 

9.  Never talk on the phone when making macarons.

10.  Try not to make these for an event unless you are really, I mean really practiced.

11.  Don't overbeat the eggs and dont underbeat them either.

12.  Don't overmix the nuts and confectioners into the egg whites, don't undermix either.

13.  Don't underbake or overbake.

14.  Read, read, read, everything and anything you can about macarons only to find you will find your own path to macaron nirvana.

For all of you who have not tasted one, make sure you put it on your bucket list of things to try.
For all of you that think they are horrible, what the heck are you reading this post for. ;)
For all of you who want to try making them and are just tooscared, I say dont be silly- set out some egg whites on the counter now and start preparing for an adventure.

Ginger Pecan Macarons

125 grams pecan meal (sifted)
225 grams powdered sugar
100 grams egg whites (that have been at room temp for 24 hours)
25 grams sugar

Combine almond flour and confectioners sugar together in a bowl and stir to combine. In a mixing bowl whip egg whites at medium speed. When they begin to get foamy add the granulated sugar slowly.  Beat until the whites form medium-peaks and are still glossy.

Fold in your dry ingredients slowly to the meringue.  Spoon into pastry bag and pipe the batter to a diameter of about an inch. And let rest for 30 minutes before baking. Preheat oven while macs are resting to 300F.  Bake for about 11 minutes or until done, turning the sheets halfway through.


Gingered Buttercream


16 ounces mascarpone cheese
1/3 cup minced crystalized ginger

1 1/2 cups confectioners sugar
pinch of salt

Whip the mascarpone cheese with sugar until combined.  Add in the crystalized ginger.  If you can stand it- wait a day to let the flavor of the ginger permeate the mascarpone mixture.

Note- I am pretty happy with my macarons but I still dont get the feet that other people get.  I will try again next week. If anyone knows why I dont have nicer feet on my macarons feel free to give advice. 

Finnish Cauliflower Rye casserole

I have made this dish a couple times. Each time I learn something new. The two things that are very important are, use a good tasting cheese- sharp or gruyere and use a GOOD rye for this. The last time I made it I used regular bread figuring it would be okay. A little flat. Really use a good rye- it makes a huge difference. I would also like to say that the beer makes a big difference as well but I havent really played around with that. The nice thing about this recipe is that it is a great way to eat cauliflower.

Kukkakaalialaatikko (Finnish Cauliflower Rye casserole)
Say that five times fast but not if your Finnish- it would just be too easy!
recipe from Sundays at Moosewood Restaurant

1   Cup    beer
3   Cups   rye bread cubes (the darker the better)
1   head   cauliflower, cut into bite-sized florets
2   Tbsp   butter
2   tsp    caraway seeds
4          eggs
3   Cups   sharp cheddar cheese
1/2 tsp    coriander seeds
1   tsp    dry mustard (or 2 tsp Dijon style prepared)
1   tsp    freshly ground black pepper to taste

At least an hour before cooking, pour the beer into a shallow bowl to
sit until it becomes flat.  Dry the bread cubes on a baking
sheet in a 300 degree F oven until crisp but not browned
(probably 15 minutes).

Lightly coat a 2 quart casserole dish with non-stick spray.
Preheat oven to 350 degrees F.

In a large non-stick skillet, saute cualiflower with the caraway seeds
until just barely tender.  In a large bowl, combine bread cubes, cheese
and cauliflower.  Spread in the prepared casserole dish.

In a large bowl, whisk together the eggs, mustard, coriander, pepper,
and flat beer.  Pour the liquid over the bread and cauliflower in
the casserole dish.  Bake at 350F for 30 to 45 minutes, until puffed
and golden.

Serves four.

French Onion Soup

This is one of my all time favorite soups. Just a few ingredients can make this soup spectacular. My friend and I use to oreder it all the time when we went to TGIFridays. It was one of four things; French Onion soup, Cobb salad, potstickers or wings. All healthy, I know. Yeah, right. That was when I was single and could go to restaurants on a regular basis. We of course had cocktails to go with our ultra-healthy entrees!

A week or so ago I had a bunch of onions in my pantry that were starting to go bad. I pulled the basket out and went through them. Some were mush but some were salvageable. I used those plus a few nice ones. I sauteed them in butter and then added water. I let that cook for an hour or so. I drained and discarded the onion. I kept the broth, knowing that it was destined for French Onion Soup. It was a just a little to warm at that point to make it. The weather turned rainy and a little chilly so I pulled out my broth and made my soup.

French Onion Soup

8 cups broth (I had an onion broth but beef works real well)
4 large onions, sliced thinly then cut in half
1 teaspoon thyme
1 bay leaf
2 tablespoons beef boullion (if you dont use beef broth)
1/2 cup Sherry
2 oz to 4 tablespoons butter (you really need this, it gives it such great flavor)
toast
mozzarella or swiss, grated

Saute the onions in butter until carmelized. Add broth and seasonings along with the sherry. Let it simmer for about a half of an hour. Pour into oven safe bowls. Place a piece of toast on top and a piece of cheese, shredded works better. Place it under the broiler until the cheese browns a little.

RECIPES TO RIVAL: Ricotta Cheese

A very cool month at Recipes to Rival. Our challenge this month was to make ricotta cheese. I was very excited to hear about the challenge as I have been wanting to make ricotta for quite some time. Thanks Lauren of I'll Eat You Delish and Temperance of High on the Hog.

It was a fairly easy process with a great yield. For a full story on our blog, click here. I used whole milk as I wanted a big bang for my buck. The higher the percentage of fat, the larger the yield. My yield was about 1 1/2 pounds of ricotta. Not bad! The one thing I would have done differently is that I would have put salt in it. I will be spending some time perfecting this recipe to suit my tastes. By the way, mine never reached 185F. I understand you are not suppose to boil it so I wonder how it could reach 185F. I settled on 110 because that was as close to boiling as I was going to get and I already had quite a bit of curds.

In doing this challenge I began doing some research about cheese and found this pretty informative site. Can you see that this cheese making will be in my near future. I felt the ricotta that we made tasted more like queso fresco than ricotta. This is why I would like to experiment some more.
this whey has a future in a bread recipe.

Recipe for Ricotta Making

1 gallon milk (you can use 1 percent on up, remember that the more fat in the milk, the more cheese it will yield.)
1 quart buttermilk

cheesecloth (if it seems to loose to catch all the curds, double it up)

Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees.

It will begin to separate into curds and whey. Be sure to stir occasionally to make sure no curds stick to the bottom and burn. You will see that as the temperature approaches 185, the whey becomes clearer as the curds coagulate more.

Pour the curds into a cheesecloth lined colander. Tie the ends of the cheesecloth together and hang for 10-15 minutes. Remove from cheesecloth and place in an airtight container.