Roquefort Crackers

Yet again, another cheese cracker. Obsessive though I may be, there is nothing wrong with adding more cheese crackers to my repertoire. I have learned that I like the slice and bake version of crackers the most because you can make the dough, roll it, and leave it in the fridge until you are ready to bake which makes for easy weeknight baking.

D&D_2038I have also learned to bake a test batch of 2 – 3 crackers if it is a new recipe just to see if the temperature and timing are okay. And I am glad I did that with this recipe.

You see, I had the oven at 400 degrees for another recipe and sliced up the dough for two test crackers on a parchment-lined baking sheet and baked it for the 8 minutes, turning half way through. The color was really good, but the center of the cracker was raw. I let them rest to see if they got a little crunchy as they cooled, but they did not.

So now my idea is to lower the temperature to 375 and baking them a bit longer. Fingers crossed this will work, because I think this might be a really good cracker. We shall see. 

Lo, and behold – the 375 degrees for about 8 minutes worked like a charm. Yippee for test crackers. 

8 Tbs unsalted butter, room temperature
8 ozs Roquefort, room temperature
1 cup all-purpose flour
1/4 tsp cayenne

In the bowl of a stand mixer, cream together butter and Roquefort until smooth. Add flour and cayenne and mix until smooth.

Divide dough into two pieces and roll into 1 1/2 inch logs. Wrap in waxed paper. Refrigerate 12 hours.

Preheat oven to 400 degrees F.  Slice logs in 1/4 inch slices. Place on parchment lined baking sheet and bake 8 minutes until lightly browned – watch closely. Cool completely.

Source: bonappetit.com/recipes/article/Roquefort-Crackers / California American Cookbook.

This is just the kind of recipe story that I love. Sometimes family stories at just the best.

Needs more cayenne , but that always seems to be the case –  because I am me.

Mushroom & Fontina Crostini 

I know toasts are a thing, but I made this because the flavors sounded so good, and I had thyme for the Tomato Bisque recipe and a I had Fontina cheese in the fridge. Fontina is one of my all time favorite cheeses – so melty and smooth. Any time it is on sale at the Publix I pick some up. It never ever goes to waste. Sometimes I just slice some up with apples and eat it. It is the simple things.D&D_1919

Bread halved diagonally *
Olive oil, divided
1 lb crimini mushrooms
2 Tbs unsalted butter
2 medium shallots, minced
2 clove garlic, minced
1 tsp freshly chopped thyme 
3 Tbs water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded, about 1 cup
1 Tbs chopped parsley

Preheat oven to 400 degrees F.  Arrange bread on baking sheet and drizzle with 3 Tbs olive oil, but do not go overboard with the olive oil. Toast for 8* minutes until slightly golden around the edges.   Remove from oven. Turn broiler on low.

Thinly slice mushrooms. In a large skillet, melt butter over high heat until lightly bubbling , 2 minutes. Add remaining 2 Tbs of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook, stirring occasionally, until browned all over, about 10 minutes. Add shallots, garlic, and thyme, lower the heat and cook until shallots are tender, about 5 minutes. Add water and scrape up any browned bits from the bottom of the pan, the cook 3 minutes longer to dry off liquid. Taste and then season with salt** and pepper and remove from heat.

Spoon mushroom mixture over toasts and sprinkle cheese on top. Broil for 2 minutes or until the cheese is melted. Transfer crostini to a platter, sprinkle with parsley and serve. 

* Figure out actual timing depending on bread type selected. Used Chicago Italian bread, drizzled with olive oil and toasted 8 – 10 minutes. Just keep a close eye on it. 

**Didn’t need salt, but added freshly squeezed lime juice.

Used Italian Fontina. Next time, I plan to use thyme to top the toast since I already use it in the mushrooms. I like that little lemon note that thyme provides.

9 June 2017

Made at work for lunch – 

Source: 

Reuben Dip in a Bread Bowl

I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense. D&D_1861

I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.

1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out

Preheat oven to 350˚F.

Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.

Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.

Source: Spoon Fork Bacon with some America’s Test Kitchen influence.

15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.

* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.

Artichoke Bread

This idea kind of combines a couple of other really good ideas. Cheese bread and artichoke dip with some garlic throw in for good measure. This just sounds like dinner to me. That being said, I am sure I could survive on bread and cheese – and maybe some apples and grapes and be a perfectly happy camper.dd_1810

For all the desserts that I bake, they just are not my favorite things. I do it to make the Boy happy and when I have extra to share, I take them to the office or to my local. I am going to make an effort to also start taking treats to the local sheriff’s department and the local fire departments. My only question there is – is that just weird? Will they be suspicious of it? I hope not. Cookies, and baking in general, are just good for me to do and I would like to share.

Last week was a pretty rough week for our LEOs  in Escambia County FL, Santa Rosa County Fl, and Escambia County AL. You probably didn’t hear, but a guy killed two women in Milton, another in Foley and stole her car, and shot a women in Pensacola and then stole her car too. She later died. It was a bit scary because he and his accomplice were seen not too terrible far from my office. I just don’t understand. Who does this? This seems really depressing, but it was that week. Let’s just say we were all hyper aware of our surroundings now.

I am sure artichoke bread will not fix the bad things in the world, but doing something comforting makes life a little better – at least it does for me.

14 ozs artichoke hearts, drained and chopped
2 scallions, sliced
2 cloves garlic, minced
4 ozs cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano, grated
zest of one lemon
chopped chives
1 loaf Italian bread, sliced in half horizontally

Preheat oven to 350 degrees. Mix artichokes, scallions, garlic, cream cheese, mayonnaise, sour cream, lemon zest, and cheeses, reserving some cheese for the top. Or just add some more, because it is cheese after all

Hollow about 1/2 inch of bread out of both halves of the bread. Spread mixture in the hollow and top with reserved cheese.

Wrap bread loosely in foil and bake for 20 minutes. Remove foil and continue to bake until the cheese is melty and golden brown.

Source: Closet Cooking


Mini Cheese Ball Bites

So this was a new appetizer for Thanksgiving  but for me it plays into my holiday thing. Holidays call for cheese balls – yes, they do, because I used to make a cheese ball when I was all of 12 years-old for our Christmas smorgasbord – my name for our Christmas Eve feast thing. I have tried to advance my cheese ball experience to go way beyond my immature 12 year-old self. I mean dried beef was involved.* Ugh.  But now that I think about it – what would it be like to try that recipe several decades later? Would it be good or would the food snob in me completely revolt. I am not sure and little scared to try to be honest. I still have that recipe, so who knows what might happen.

This recipe has lots of my favorite flavors: bleu cheese, cranberries, pecans. Those flavors are holidays to me. Especially with our local pecans, just harvested this fall – they are so sweet and totally set off the saltiness of the bleu cheese. Also, I am hard pressed to ever turn down a dried cranberry. [See: Oatmeal Cranberry White Chocolate Chip Cookies]dd_1693

I do love that the base of this can be made ahead – the cream cheese, bleu cheese, cranberry part. Then the day of, make the mini cheese bites, roll in top quality local pecans and add that little pretzel skewer. Excellent. This will also make this recipe in a regular sized cheese ball to go with bread or crackers. May have to do this for the next pot luck at work. We shall see.

8 ozs cream cheese, room temperature
4 ozs bleu cheese, room temperature
3/4 cup dried cranberries, finely minced
1 1/2 cup pecans, minced
pretzel sticks

In a bowl, mix together bleu cheese and cream cheese until smooth. Mix in cranberries. Refrigerate until firm. Using a spoon, scoop into tablespoon sized balls. Refrigerate again until firm.

Preheat oven to 350 degrees. Toast pecan pieces in oven for 7 – 10 minutes, until fragrant. Allow pecans to cool. Roll chilled cheese balls in pecans. Keep balls refrigerated.

Just before serving, skewer each cheese ball with a pretzel stick. 

Do Ahead: Make the cream cheese, bleu cheese, cranberry mixture and cover, and refrigerate. When ready to serve, toast the pecans, roll the cheese balls in them, and add the pretzel sticks.

* Here it is for posterity’s sake.

8 ozs  cream cheese, room temperature
1/2 cup shredded sharp cheddar, room temperature
3 Tbs well-drained horseradish
1/4 cup finely chopped dried beef

Combine cream cheese, cheddar, horseradish until well blended. Make into a ball and chill. Roll in dried beef until covered. Chill several hours. Let sit at room temperature before serving. Serve with Triscuits or whatever crackers you like, but when I was 12, Triscuits is what I did. And everyone else did too.

2016 – A Year Ago – Cheddar Stuffed Mushrooms

 

Bacon-Wrapped Dates

We have a relatively new Christmas Eve tradition.  Christmas Eve fondue night. It makes a lot of sense to me – an easy, quick dinner that’s best with friends. With fresh bread, apples, grapes, and cheddar fondue, I was looking for something a little savory to go with it that would bring a different flavors. This recipe has the benefit of being able to make it ahead of time and bake when your ready. dd_1702

1 16 oz package bacon, cut into thirds
1 8 oz package pitted dates
4 ozs cheese – bleu, goat, Brie – whatever sounds good, yes Brie that is what we did
1/4 cup packed brown sugar
1 1/2 tsp chili powder

Preheat oven to 350 degrees. Line rimmed baking sheet with foil and arrange wire baking rack on top. Spray lightly with cooking spray.

Stuff each date with cheese and wrap with bacon and secure with a toothpick. Place on rack, seam side down. Stir together brown sugar and chili powder and sprinkle mixture over dates.

Bake 20 – 25 minutes until bacon is crisp. Allow to rest for 15 minutes before serving. Because if you do not wait it will be very bad (serious burns).

I love any dried fruit wrapped in bacon. Or pretty much anything with bacon (See: baked beans). I was really pleased with this recipe and plan to make it again since the container of dates I bought had enough to do the recipe again.

And believe it or not, if you let the left overs sit out and get to room temperature, they are not shabby like that either. Yes, I did do that. I’m that person.

2016 – A Year Ago – Lime Sugar Cookies

 

Parmesan Walnut Crackers

I do love to make crackers. I have a cracker binder. I am guessing not many people have those. I mean a cheese cracker binder. Well, there it is. I just cannot help it, I love cheese crackers. This recipe was my winner in 2012 cracker challenge. Not my best year, but the best crackers. And I keep on making them again and again. dd_1673

8 Tbs unsalted butter, room temperature
4 ozs freshly grated Parmesan
1 cup all-purpose flour
1/2 cup walnuts, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
big pinch of fresh cayenne

Cream butter and Parmesan and mix well. Stir in flour, walnuts, salt, pepper, and cayenne. Form mixture to 1 inch logs and wrap in cling film. Refrigerate for at least 30 minutes or up to 3 days, or longer.

Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut log into 1/4 inch slices. Place slices on a baking sheet about 1 inch apart and bake for 20 minutes until edges are golden.

Winner of the cheese cracker challenge. Yes, I do a cracker challenge quite often. So sad. And very geeky. But that is me.

I think I’ll do it in January just for fun with a new set of recipes. Might include cheese straws for this one. Or maybe not. We shall see.