Posts Tagged ‘cheddar cheese’

Unrecipe of the Week: Winter Comfort

February 15, 2013

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The weather in New York has been cold and miserable. Last night’s blizzard left us thankfully unscathed, but we are in the mood for hunkering down at home. What is more soothing on a lazy winter night than the all-American classic, tomato soup and grilled cheese?
This simple soup has few ingredients and lots of taste. The grilled cheese croutons offer an unexpected twist. It is quick enough for a weeknight meal tomorrow’s lunch, with a little Parmesan cheese, instead of the croutons.

For the Tomato Soup:

Saute a diced onion and a few diced cloves of garlic in olive oil until soft and transparent. Add about 52 oz. (2 tetra packs or large cans ) chopped tomatoes and about 36 oz.vegetable or chicken stock. Season to taste with salt, pepper, and herbs. I added a bay leaf, and some cayenne pepper for a little heat. Oregano and basil are also nice touches. It’s an unrecipe…use whatever flavors you like to season the soup. Simmer for at least 20 minutes, stirring occasionally.

Puree the soup at return it to the pot. Taste and adjust seasonings. Add a little cream to the soup if desired. Enjoy with grilled cheese croutons.

Grilled Cheese Croutons:

Butter the bread of your choice. Fill sandwiches with cheese. Gruyere adds a sophisticated jolt of flavor, but good old cheddar is fine too. A used a shredded 4 cheese blend that I had on hand. Grill the sandwiches on both sides until they are golden brown, and the cheese is melted inside. Cut into 6 or 8 squares and serve in the soup.

Enjoy!

Unrecipe of the Week: Thanksgiving Edition

November 19, 2011

Thanksgiving is just around the corner, and many of us are busily planning the big meal.

These muffins are a savory take on cornbread, and provide a nice balance to all of the sweet side dishes being served.

Corn, Cheddar and Sun-dried Tomato Muffins

Makes 12 large muffins

Combine ½ cup cake flour, 1 cup yellow cornmeal, 1/2 tablespoon baking powder, 1 ½ tablespoons sugar, ½ teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.

Add 6 oz. grated sharp cheddar cheese, ¾ cup chopped reconstituted sundried tomatoes*, and ½ cup thinly sliced scallions and toss.

In a separate bowl, whisk together 1 ½ cups of warm milk, 1 ½ sticks of melted butter, 1/3 cup vegetable oil and 1 egg.

Add the wet ingredients to the dry ingredients and mix well.

Fill greased muffin tins up to the rim with batter, and bake at 400 degrees until the tops start to brown, about 20-25 minutes.

Enjoy!

*Do not use oil packed sundried tomatoes. Buy the dry ones, and soak them in warm water for about 15 minutes or until they become soft and plump.

photo: Glasshouse Images

Unrecipe of the Week: Thanksgiving Edition

November 23, 2010

Here is a savory muffin that is perfect for Thanksgiving dinner. This recipe is based on one from Gourmet magazine.

Cheddar Corn Muffins with Jalapeño Butter

For the muffins:
Heat the oven to 425 degrees.

Brush muffin cups with melted butter.

Whisk together 2 cups cornmeal, 1 tsp. salt, 1 tsp. baking powder and ½ tsp. baking soda in a bowl.

In another bowl, whisk together ¾ cup corn, 1 ¼ cups buttermilk, 1 egg, and 5 tablespoons of melted butter.

Stir dry mixture into wet mixture. Add 1 1/2 cups shredded cheddar cheese.

Pour mixture into muffin tins, and sprinkle with ¼ cup of cheese.

Bake about 20 minutes, or until golden brown and puffed,

Serve with Jalapeño Butter.

Jalapeño Butter:

Mix one stick of softened butter, 1 finely chopped jalapeño pepper and ¼ teaspoon salt.

Serve with Cheddar Corn Muffins and ENJOY!!!


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