HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Cheese Dishes. Show all posts
Showing posts with label Cheese Dishes. Show all posts

Monday, September 15, 2014

Three Great Additions to your Fall Cheese Boards: Sweet and Savory Bacon Jam, Fromage Fort and Toasted Walnuts and Raisins

 Top Left: Sweet and Savory Bacon Jam.  Center: Toasted Walnuts and Raisins
Right: Fromage Fort 
        
Simplicity itself: Toasted Walnuts and Raisins
Fromage Fort with Garlic and Pepper 
I am always on the look-out for ways to freshen the tried and true.   And as the temperature drops in the East, and entertaining moves indoors, Andrew and I love to put out a big platter of cheese and grapes, crackers and biscuits for our guests.  If you do it right, it not only stems those pre-dinner pangs of hunger, it looks gorgeous on your table.  But our cheese platters inevitably leave us with bits and pieces of various cheeses.  There’s leftover Brie, a morsel of hard cheese like Manchego and, if I fish around in the cheese drawer, I can usually come up with some mozzarella that’s too big to throw away or some gruyere that’s too good to do so.  I remembered reading about what the French do with the odds and ends and so I went on a quick and found the recipe for Fromage Fort. It’s so thrifty, I could practically hear my mother applauding from heaven.  And what a way to meld all these flavors together and get something completely new:  A wonderful spreadable cheese, rich in garlic and pepper.   So I had a new anchor for our cheese selection. At a recent cocktail party, my clever host, Huey, had simply combined some really good raisins with some toasted walnuts.  Nothing could be simpler or more satisfying. But my new discoveries didn’t end there.   I was confronted with a recipe I’d been wanting to try since forever.   It was for Sweet and Savory Bacon Jam. 

Monday, May 5, 2014

Enchiladas Suizas with Mexican Cole Slaw



The Battle of Puebla
       Once again we're celebrating Cinco de Mayo with a tried and true favorite.  This post is the # 2 most viewed page in all of Chewing the Fat's history.   This sensational recipe for Enchiladas is hundreds of page views ahead of # 3.  The second recipe on the page, the one for Mexican Cole Slaw, is certainly reason too for its popularity.  Our records show hundreds of searches for the dish that have wound up on these pages.  So with Cinco de Mayo today, I wanted to share these two great dishes and wish you "Feliz Cinco de Mayo". And I wanted to share a little of the fiesta's history with you.  So here goes:  
      Cinco de Mayo, the celebration of all things Mexican, isn’t really celebrated in Mexico.  It is true that it commemorates the defeat by the Mexican Army of French troops in the Battle of Puebla on May 5th 1862.  However, only the state of Puebla shares the party spirit that is such a part of Cinco de Mayo in the US.   The rest of Mexico waits until September 15th to celebrate their Independence Day.  So how did Cinco de Mayo get to be an American tradition?  Apparently the holiday was created spontaneously by Mexicans and Latinos living in California during the American Civil War.  They supported the fragile cause of defending freedom and democracy by celebrating the unlikely victory by a Mexican Army over the greater fire power of France.   Who knew? 

Monday, October 17, 2011

Braised Chickpeas with Spinach and Haloumi with Crisp Onions and Mojo Verde


         This dish really ought to come with a passport.  It has undercurrents of India with its cumin and coriander.  But the Haloumi cheese is pure Greek. The chickpeas could be Indian or Italian or German. And if we called them “Garbanzos”, they would be as Spanish as the incredibly delicious “Mojo Verde” that accompanies them.  To top off all this culinary globe-trotting, I found the recipe in Cuisine, a New Zealand food magazine.  So if you feel like singing “We are the World” while cooking this incredible vegetarian feast, go right ahead.