Guest Bloggers

PIZZA CUPS!

Friday, October 8th, 2010

Pizza Cups!

Pizza Cups!

The CLB must say – what a FANTASTIC way to use cheese. Just in time for the weekend, too! Perfect weekend snack to munch on, serve friends or enjoy on the couch with your fav team’s game on. MMMMMM. Take it away Gertrude!

Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups. I just love the gooey and oozy brie when they just came out of the oven. They are simply divine. What a great alternative to the usual mozzarella cheese.

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1. Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.

2. In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.

3. In the meantime, combined cooked chicken, olives, onions, cheddar, pepper and marinara sauce in a mixing bowl. Mix well.

4. Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.

5. Fill it up with the fillings, and top it with a slice of brie. Bake in a pre-heated 375 degree oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it. Serve warm or at room temperature.

Pizza dough ingredients:

Gertrude is a Cheese Loving Blogger!

Monday, October 4th, 2010

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Gertrude’s blog - My Kitchen Snippets – is full of delicious recipes. She indulges in Asian, Western and North/South American cooking and lives in the Suburbs of Philadelphia with her husband.

“I love the creativity of every culture when it comes to food and cooking, and I love applying those elements to my recipes in a variety of styles, they just create a mix of international flavors,” she said.

Look for her recipes soon on the Cheese Lover’s Blog!


How long have you develop a passion for food? How long have you been cooking and when/why?

I’ve been cooking ever since I was a young teenager and I have never stopped. It was important in my family, and in my culture, to share a good meal with family and friends, as well as the ritual of cooking. I’m a Chinese, born and raised in Malaysia. In my culture we believe that good food is good for the heart, soul and brings people of all diversity and family together. I’ve been in the States for a number of years now, married to an Argentine-American that has added a number of Western and Italian-Argentinean dishes to my ever grown cooking repertory. And so I’ve been delighted to share some of my Asian recipes, as well as Western and South American recipes with a wide audience across the world.

What do you like about French Cheese?

French cheese are produced in a large variety and flavors. They are ideal for me to use in dishes as well as being served them with fruits as after dinner desserts or even in hors d’oeuvres. One can never have enough of cheese especially my husband.

Favorite thing to serve at a party or family gathering?

Basque-Style Grilled Cheese with ETORKI

Friday, September 24th, 2010

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Etorki is a cheese from French Basque region of the Pyrénées. “Etorki” means “origin” and has been produced in the Basque country for over 4000 years. We received a sample of this excellent Basque cheese from Ile De France who distributes this cheese in the US.

This hard cheese is made of sheep’s milk and has a pretty orange rind. Inside, it is bright ivory with a rich buttery texture and a slightly sweet taste with a nutty finish.

Etorki is delicious with fresh crusty bread and cold cuts for a nice weekend lunch. It is also terrific when melted. Since April is a National Grilled Cheese Month, I decided to make a special Basque-style grilled cheese sandwich using Etorki cheese, roasted Piquillo pepper, and Basque-style chorizo.

A combination of these ingredients was fantastic, and we really enjoyed this delicious grilled cheese sandwich.

Ingredients: (1 large sandwich)

Butter or olive oil
2 large slices of Pain de campagne (French Country bread)
2 large slices of Etorki (the approximate size of the bread slices)
3 slices of Basque or Spanish-style chorizo
2 roasted Piquillo peppers, drained, seeds removed, patted dry

Directions:

Pre-heat the grill. Lightly butter the bread slices or brush them with oil. Grill on one side until lightly browned, then flip over. Place one slice of cheese on each slice of the bread. Grill for about a minute, then top one slice with peppers and chorizo. Cover with the other slice of bread. Grill until lightly browned on the bottom, flip over, and cook for a little bit longer until the cheese is melted.

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Natasha is a Five Star Foodie

Friday, September 17th, 2010

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Natasha’s our latest guest blogger! She blogs at Five Star Foodie.

How long have you been cooking and when / why did you develop a passion for food?

I have always enjoyed the creative process of inventing something new and different in the kitchen. More recently, I’ve begun an adventure, exploring the cuisine available in some of the best restaurants in the United States and around the world. The more innovative the food, the more I am inspired to innovate at home for my two most appreciative “customers” – my husband and my daughter.

What do you like about French cheese?

The versatility of it – French cheese is always excellent to eat by itself or with fresh bread and it’s excellent to cook with.

Favorite thing to serve at a party or family gathering?

The latest favorite appetizer that I have made is a brioche toast with sauteed mushrooms and onions with Brie melted over the top. It is easy to make and definitely popular at parties!

Check back for Natasha’s recipe!

Brie Tuna Wantons

Thursday, September 2nd, 2010

Here’s Jane’s delicious-looking recipe for brie tuna wantons – perfect for parties!
Check out more of Jane’s recipes at her blog Little Corner of Mine!

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This recipe came about when I decided to create a recipe for brie. Usually brie is best to serve it with crackers or even toasted English muffin or bagel but I wanted to think outside of the box. I wanted it a be a healthier combination and also delicious. So, I created this appetizer or finger food for party or any occasion.

My idea came from cheese wanton but totally different in a sense that I used canned tuna and a slice of brie and some seasoning. I wrapped it differently too. After I done deep-frying, it was the taste test time. I gathered my girls and asked them to try it. We all loved it and Edda thought it was pork as a filling, LOL! It’s slightly sweet and savory at the same time and brie and tuna came out well together. It’s hard to believe I was actually eating a tuna wanton.

I was at a friend’s house during a Chinese New Year Party and she was serving some crackers with Brie as an appetizer. That was the first time I had brie because I don’t normally had cheese in my house or tried any sort of cheeses out there in the market. My hubby and I were blown away at how creamy and delicious it was but when asked, the host forgot which brand of brie she bought. I tried one brand in the market and it was not it and tasted horrible. Then, I think I finally found it, it was this Ile De France Le Brie that she was serving at that time. This cheese was mild and creamy and totally yummy. This brand is awesome!

Meet Guest Blogger Jane

Thursday, September 2nd, 2010

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Jane Lim blogs at Little Corner of Mine

How long have you been cooking and when / why did you develop a passion for food?
I started cooking when I was in college. First, I cooked in order to save cost and then I cooked because I missed Malaysian food. Malaysian food was hard to come by in a small town in American, so in order to satisfy that craving, I had to pick up my knife and apron. I developed a passion for food when I learned that with my both hands I could create a delicious and healthy meal for my friends and family. The smile, compliment and satisfaction on their faces said it all.

What do you like about French cheese?

I like that it is smooth and creamy in texture of and yet rich in flavor.

Favorite thing to serve at a party or family gathering?
I love to serve a mix of American and Malaysian food. It is a great way to introduce Malaysian cuisine to our fellow friends here. Sometimes I would combine the two and make a fusion food such as my Brie Tuna Wontan. This is a great appetizer to serve at a party.

Baked brie is EASY and delicious!

Thursday, August 26th, 2010

Monique’s baked brie with fruit preserves won’t take long but will be a big time crowd pleaser! Serve it up at a dinner party or as a snack at a casual get together and get ready for the compliments!

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Start out by letting your puff pastry sheet thaw out- don’t leave it out too long or you might have to roll it out like me because it was stuck together.

Cut the brie in half and then spread a generous amount of preserves.

Once you smear your fruit onto the cheese, sandwich it back together and wrap it with the brie. Trim off excess dough.

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Attempt to make a pretty design with it. : )

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Bake in the oven at 375 for 30 minutes or until golden brown. Let sit for a few minutes and serve with crackers, toasted bread and garnish with fresh fruit.

This is a definite crowd pleaser. Looks nice, tastes great and is easy easy easy to make! Please bookmark this and bring it to your next potluck or family gathering!

New Guest Blogger – Meet Monique!

Monday, August 23rd, 2010

Monique

Monique Rodriguez blog is called I Are the Food Snob check back later this week for her original recipe featuring Ile de France Cheese!

A little about me:
Im a single gal living in Queens. I developed a love for food at a young age and started a cookbook collection that has since led to an obsession with dinner parties. After spending hours of my day searching for new and interesting food blogs to read, I decided to start my own so I could document all my fun adventures that revovle around food. As for my training, i have only taken a class on sushi making and one on cake decorating. My life long dream is to go to Culinary school… and for my dog to learn how to wash dishes.

How long have you been cooking and when / why did you develop a passion for food?
I can remember way back to when I was about 5 or 6 and mom would be in the kitchen making dinner. I would sit by the entry way and watch her as she added spices, basted, and stirred with such fascination. And when she saw my interest she put me to work. I was her best cheese grater for her baked ziti and macaroni and cheese. When I was 8, I made my first batch of pancakes. They were the ugliest pancakes in the history of food but I was proud of them! And by the time I was 16 I was hosting weekend dinner parties for all of my friends.
I love how food brings people together. I also love making it my own. I have always had a fascination with art and find that food is a great medium.

Lunch with cheese

Monday, August 23rd, 2010

Make your mediocre sandwich a delicious indulgence – add a little French cheese!

Ever have a Monte Cristo sandwich?
Add some French flair to this classic by adding some melted Comté . . .

* 6 slices firm whole wheat sandwich bread
* 4 ounces smoked deli turkey, thinly sliced
* 4 ounces Comté cheese, thinly sliced
* 1 small tomato, thinly sliced
* 1/2 teaspoon dried basil or thyme, crushed
* 1 egg
* 1/4 cup milk
* 2 teaspoons butter, divided

Methods/steps

Check to the full recipe to learn the rest of the instructions –
You’ll be enjoying your lunch break a lot more if you do!

Grilled Zucchini Rolls with herbed goat cheese

Thursday, August 12th, 2010

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There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, “Bon Appetit!” It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.

All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.

Preheat grill to high heat.

Using 1 large zucchini or 3 small ones, slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

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Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.