cheese

Alpine Cheese Crisps

What’s Cooking in Gail’s Kitchen? The Next Step: Alpine Cheese Crisps! If you ever get the munchies but want a low-carb snack, here’s something you can make at home in a matter of minutes. Not only that, it saves you the cost of paying for the prepackaged varieties available in the deli department of your favorite grocery store. Go to the refrigerator because you can take an ordinary slice of Swiss cheese and transform it into a thin crunchy chip, simply by using the microwave. No kidding. Add a sprinkling of grated parmesan cheese plus a smidgen of garlic and rosemary for a gourmet finish. The secret? Be sure to use parchment paper.

ALPINE CHEESE CRISPS

Ingredients:

8 ounces Alpine Swiss cheese, sliced

1/4 cup parmesan cheese, grated

1 smidgen garlic powder

1 teaspoon rosemary leaves

Instructions:

In a small bowl, mix parmesan cheese, garlic powder, and rosemary leaves. Set aside. Trim a piece of parchment paper to the size of a microwave-safe plate. Break one slice of Swiss cheese into small pieces over the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. All microwave ovens cook differently so begin with 1 1/2 minutes on full power. Then microwave 20-30 seconds longer until the cheese is crisp and golden. Remove plate from oven and allow cheese crisp to cool to the touch. Carefully transfer cheese crisp to a wire rack. Reuse parchment paper. Repeat process until all cheese is used. Store at room temperature.

Whitewashed Egg Pizza

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste.

WHITEWASHED EGG PIZZA

Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder

4 tablespoons chunky pasta sauce

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish

Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil.

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme.

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe.

https://snapshotsincursive.com/2016/06/10

Ultra Charcuterie Board

What’s Cooking in Gail’s Kitchen? All the Buzz: Ultra Charcuterie Board! Feel gourmet at home by creating your own charcuterie board the next time you want to serve appetizers. Choose any smoked, dry-cured, or cooked meat to accompany a couple of mellow cheese selections. I like the Edam cheese for its sweet, nutty flavor. It’s nice to have fruit in the form of fresh, dried, or even preserves to balance out the saltiness of the meats. Don’t forget the pickles or olives, which provide a little tang to the palate. Keep the crackers or bread as plain as possible. You want everyone to focus on the flavor explosion going on in every bite. You can go all out and add chocolate morsels and nuts for nibbling. The best part is everyone wins! People pick and choose their own combinations and give you high praise for being such a genius!

ULTRA CHARCUTERIE BOARD

Ingredients:

5 ounces Old World pepperoni, sliced

3 ounces Old World prosciutto, sliced

7 ounce wheel of Edam cheese

8 ounces dried pitted dates

6 ounces mixed olives

10 ounces smoked almonds

1 bag of multi grain baguette slices

Instructions:

Arrange everything on one or two charcuterie boards. The pairing is up to each guest. As long as it is appealing, it definitely promotes conversation. Depending on how large a group you have will determine the number of options you choose. For larger groups I suggest crackers, jam, and spreadable cheeses as a nice complement to smoked meats and fresh fruit. Be creative. Garnish with a few sprigs of fresh herbs.

Sweet Strawberry Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Sweet Strawberry Salad! Whenever you feel the need to change things up a bit from your ordinary salad, think strawberries! Did you know the strawberry is actually a cousin to the rose family? Truth. In history, they represent love, purity, and perfection. Hmmm. And of course, everyone knows how deliciously sweet they are. Okay, I’m in. Serve a strawberry salad and watch everyone’s face break into a smile. Think strawberries! 🍓

SWEET STRAWBERRY SALAD

Ingredients:

1 pound Spring Mix, gently torn

1 quart strawberries, caps removed and halved

4 green onions, snipped

1 cup harvarti cheese, grated

1/2 cup sugared pecans, chopped

1/3 cup bacon pieces

1/2 cup lemon olive oil

1/4 cup balsamic reduction

Instructions:

Combine Spring Mix salad greens, strawberries, and green onion snips in a large bowl. Gently add cheese to mix. Top with sugared pecans and bacon. Toss with lemon olive oil to coat. Drizzle balsamic reduction over all.

Quiche Cheese Minis

What’s Cooking in Gail’s Kitchen? All the Buzz: Quiche Cheese Minis! Cheese can be a weakness, in my opinion. Mostly because there are so many kinds. Think about it: Aggiano, Brie, Cheddar, Danablu, Emmental, Feta, Gouda, Havarti…and the list goes on. I could probably eat my way through the alphabet in CHEESE alone. Wouldn’t that be interesting? Some experts say cheese is bad for you. I disagree. After all, look at the French. Their diet is filled with cheese, baguettes, and wine. Did you know people in France have low rates of coronary heart disease? “By some estimates, the average French person eats 57 pounds of cheese each year—while the average American eats a measly 34.”* My husband and I visited France where we truly enjoyed the superb food and spectacular culture. And became ultimate cheese lovers.

QUICHE CHEESE MINIS

Ingredients:

1 tube of crescent rolls

8 ounces Neufchâtel cheese, softened

2 tablespoons Greek yogurt

1 tablespoon butter, melted

3 eggs

1/4 cup green onion, chopped

1/2 cup sun dried tomatoes, drained and chopped

1/4 teaspoon Herbs de Provence

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 cup Smoked Gouda cheese, shredded

Instructions:

Preheat oven to 350°. Grease muffin tin with nonstick spray. Place one triangle dough in each muffin cup. Beat Neufchâtel cheese, Greek yogurt, and butter until smooth. Add eggs, one at a time beating well to combine. Stir in chopped onion, sun-dried tomatoes, Herbs de Provence, sea salt, and pepper. Gently fold in Gouda cheese. Spoon into muffin cups. Do not overfill. (If you have extra filling, no worries, you can make a couple crustless mini quiches.) Bake 15-20 minutes or until golden brown and center is set. Remove quiche minis and serve warm.

* “Here’s Your New Science-Backed Reason to Eat More Cheese”, Mandy Oaklander @mandyoaklander

April 13, 2015 TIME.com

Onion Basil Bread

What’s Cooking in Gail’s Kitchen? All the Buzz: Onion Basil Bread! You have got to try this! Tasty Vidalia onions are unbelievably sweet and mild. They are grown locally in the state of Georgia, yet recognized all over the world. You begin to see them pop up in the neighborhood markets from mid-April to mid-June. Their unique fresh taste makes them an outstanding option for eating raw or cooking in recipes. Packed with nutritional value makes them a bonus. Become a believer; discover why Vidalia onions are all the buzz!

ONION BASIL BREAD

Ingredients:

Loaf of sesame artisan bread

1/3 cup olive oil plus 2 tablespoons

1/8 teaspoon garlic powder

1/4 teaspoon marjoram

1/8 teaspoon sea salt

1 large size Vidalia onion, sliced

1/4 teaspoon seasoned salt

1 cup Jarlsberg cheese, shredded

2-3 tablespoons Parmesan cheese, grated

Fresh basil

Instructions:

Preheat the oven to 400°. Line a baking sheet with foil. Cut the bread in half, then length-wise, and quarters. Dredge the cut sides in 1/3 cup olive oil. Sprinkle with garlic powder, marjoram, and sea salt. In a skillet on medium-high heat, add 2 tablespoons olive oil. Add onion slices and seasoned salt. Cover and cook one minute. Stir, reduce heat to medium-low and cook until the onions are caramelized, about 12 minutes. Watch carefully to reduce scorching and stir if necessary. Meanwhile divide Jarlsberg cheese equally over the face of the bread. Top with caramelized onions. Bake for 10 minutes, or until the cheese is bubbly. Remove from oven, sprinkle with Parmesan cheese and garnish with fresh basil.

Norwegian Jarlsberg Cheese Spread

What’s Cooking in Gail’s Kitchen? All the Buzz: Norwegian Jarlsberg Cheese Spread! Sometimes you feel like a nut, sometimes you don’t. Jarlsberg cheese originated in Norway as a buttery mild cow’s milk cheese with a sweet nutty flavor. In some photos it may appear similar to Swiss cheese, full of holes, but in essence it is much smoother and richer. Don’t believe me? Order a grilled cheese sandwich made with semi-soft imported Jarlsberg cheese sometime and try not to faint when you are asked to pay a much higher price for this gooey better-than-generic extravagance.

NORWEGIAN JARLSBERG CHEESE SPREAD

Ingredients:

4 ounces Neufchâtel cheese

4 ounces Jarlsberg cheese, shredded

2 tablespoons mayonnaise

2 tablespoons red onion, chopped

1 can (4 ounce size) stuffed green olives, sliced

Sea salt, to taste

Cracked black pepper, to taste

1/4 cup chives, chopped

1/4 cup pecans, finely chopped

Instructions:

Mix together Neufchâtel cheese, Jarlsberg cheese, and mayonnaise until well blended. Stir in red onion and green olives. Add sea salt and cracked black pepper to taste. Form into a log. Wrap in plastic wrap. Refrigerate 1 hour. Roll cheese ball in chopped chives and pecans bits before serving. Spread into crackers or bagel chips.

Mandarin Orange Side Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl.

MANDARIN ORANGE SIDE SALAD

Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved

Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)

Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard

1/4 cup red onion, chopped

Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving.