Posts Tagged ‘white sharp cheddar’
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
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With the holidays fast approaching, Baker’s Secret gave me an early holiday present of two of products in order to create two different festive recipes to share with you. I received their 9-inch pie pan and 12-cup muffin pan. Today I am sharing a savory recipe using the pie pan because your pie pan has more utility than just making sweet, delicious pies. How about POTpie? But not just any potpie, a potpie with sweet potato and a lattice crust!
This potpie recipe had been my go-to for many years. The original recipe used canned condensed potato soup, but I like to use cream cheese instead and add in my own potato. This time I decided to use sweet potato (which I peeled and cooked in the microwave for 4 minuets) and some extra seasonings to make it even more fall-appropriate. As for the crust, don’t let the lattice top intimidate you. I simply used a can of crescent dough, sealed the seams and cut into strips. Easy peasy and looks great with the addition of an egg-white wash.
Soup. It’s just about the only food I can think about other than pizza since the holidays, so be prepared for more of both. Not really sure what about January makes me want pizza, but soup at least makes sense. Even though the temperatures are not quite right for this time of year (high of 66 today? Seriously?), it’s cool enough for a bowl of comforting and creamy warmth.
For anyone who made the usual resolution to eat healthier, this isn’t really the recipe for you. Although I did use 2% instead of whole milk! Does that make up for the heavy cream and cheese load? Probably not so I guess it’s a good thing my resolution* didn’t involve anything in the food section. Although I just realized while typing, that this was made before New Years so it wouldn’t have mattered either way! Guess it does for all of you though doesn’t it? Boo, my apologies for not sharing sooner.
This quick soup will fill you up right and keep you warm from the inside-out. I enjoyed my first (and second) serving with a rosemary roll, MmMmm!
*What was my new years resolution? To relax. I know that may sound kind of odd, but I have a hard time allowing myself to do just that. It’s no wonder my upper back and shoulders are always tense. Go-go-go all the time yet somehow I have managed my 26 years on this earth without coffee. I am an enigma to most people.
One year ago: Homemade Hot Cocoa Mix
CHEDDAR BAKED POTATO SOUP
6 Tbsp butter
1/2 pound bacon, cut up
1 onion, chopped
3 carrots, chopped
3 ribs celery, finely chopped
2 Tbsp minced wet garlic
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 cups chicken stock
1 cup heavy cream
1 cup 2% milk
12 oz beer
4 lbs russet potatoes, peeled and chopped
1 cup grated extra sharp Cheddar
1 cup grated white sharp Cheddar
1 Tbsp hot sauce
1 Tbsp Worcestershire
- In a stockpot over medium heat, heat the butter, and add chopped bacon until cooked. Add the onion, carrot, celery, and garlic for about 5 minutes. Add flour to the pan and continue to stir for a couple of minutes. Add salt and pepper. Add the stock, then whisk in the milk, cream, and beer. Add in the potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 to 30 minutes.
- Add the cheeses, 1/2 cup at a time, stir to melt after each addition. Add more salt and pepper, to taste. Add hot sauce and Worcestershire, if desired.
Source: Adapted slightly from She’s Becoming Doughmesstic.
Is there ever any doubt that the perfect sandwich to pair with tomato soup is grilled cheese? Surely there is not! Which is why when I made the Creamy Tomato Basil Bisque this sandwich was a necessity. The only dilemma I ran in to, was deciding on which cheese to use. There are so many delicious options and combinations! Smoked Gouda is a frequent pick, but this time I went with a three-cheese party including Asiago, Sharp White Cheddar, and Fontina. Enjoy!
Ingredients (per sandwich):
2 slices of whole wheat bread
1 tsp Dijon mustard
3/4 cup grated cheese (I change this every time – today is Asiago, Sharp White Cheddar, and Fontina)
- Heat a pan over medium heat.
- Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
- Lightly coat the first side of the bread to be cooked with olive oil using a pastry brush.
- Place the sandwich, top-side down in the pan. Cook for 3-5 minutes, or until browned. before flipping, brush the other side of the sandwich with olive oil. Carefully flip over, and cook for another 3-5 minutes.
- Let cool for a couple minutes, then dig in!
Source: Adapted from Alton Brown