...can be found in a grocery store located in Green Bay, Wisco.
Nom.
A Few of My Favorite Things
Monday, January 23, 2012 -
...can be found in a grocery store located in Green Bay, Wisco.
Nom.
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
...can be found in a grocery store located in Green Bay, Wisco.
Nom.
Pierre - Good One...
Friday, July 8, 2011 -
And try to name all the state capitals...
Try it. Pierre may surprise you...
Anyway, from Indy to Eagle River, Wisconsin we drove. I was happy to spend time in the big W for the holiday weekend once again, but this time with friends in tow. Once we arrived, there was plenty of lake, beverages, cheese, brats and more cheese to be had (have you ever dipped a Cheese-It into Ron's Cream Cheese? If not, you are missing the high life my friend.) Of course, we bought ice cream from the lake ice cream vendor. Delicious Choco Taco!
I even introduced the non-Wisconsinites to the concept of a Supper Club. Sipped Capital Brewing for the first time - even included a brew named Supper Club. And of course, New Glarus brewing company is always top of my list in Wisconsin...
Mom and dad were absolutely fantastic - thank you everything; I loved seeing you and spending time with you! Here are a few more photos:
Hope everyone enjoyed their Independence Day. And now, it is just about time for the weekend - enjoy yourself again!
A Delicious Spring Progressive
Monday, May 2, 2011 -
Aperitif - Cherry Blossom Cocktail
Pink in color, I sipped and was immediately reminded of cherry 7-up. The fizz, the flavors, it all was light and refreshing with that slight imitation flavor you sometimes get when using flavored products. It was made of vodka, sake and Nuvo - a good sipping beverage.
First Course - 2009 Folonari Soave served with Asparagus Crostini
The wine was clean and crisp, perfect for the crostini that we were served. A lightly toasted baguette had the perfect crunch, and was topped with a homemade ricotta of TPC whole milk and goat cheese. The creamy cheese was the perfect accompaniment to the thinly shaved asparagus. The perfect spring vegetable was dressed in lemon-mint vinaigrette. I loved the sweetness of added honey with the asparagus. Simple, refreshing, perfect.Second Course - 2009 Dom. Terlato & Chapoutier Shiraz-Viognier served with Salmon Nicoise
I loved the bottle - it had braille on it which we learned was for a family member of the winery. Sharp, berry smelling and tasting, it was paired with cured Atlantic salmon. A dijon mustard-cured salmon was slightly salty, but creamy on the palate. Served with deeply roasted green beans and gold potatoes. The earthy potatoes were paired perfectly with a subtly salty olive vinaigrette and shaved manchego cheese.
Third Course - 2009 Renato Ratti 'Ochetti' Nebbiolo d'Alba served with Basil Crusted Duck
What my friend Rachel dubbed as a 'friendly' bottle, this was a sweeter red that both red-wine lovers and non-lovers alike could share. The duck fat was rendered before being finished in the oven to a perfect medium rare. Crunchy panko was mixed with basil and covered the duck for a perfect crunch and smooth texture. This was served on a creamy sunchoke puree. Sunchokes are similar to the sweet taste of a parsnip, which was great with the chanterelle jus, rich in rosemary flavors. Even my friend Melinda, who had never eaten duck before, finished her dish wanting more.Final Course - 2009 Dom. de margui 'Vin De Pays Du Var' Rose served with Rainbow Sorbet
The wine wasn't memorable, but the kumquat sorbet was. We were served three different sorbets: lime, kumquat and raspberry. The raspberry was sweet, the lime tart, and the kumquat just right. Perfectly cleansing, I really enjoyed the flavors. These were served with shards of an almond-sugar cookie, both crunchy but soft, thick with the almond extract flavor.A great evening with many flavors. I loved the variety: some cheese, seafood, protein and a dessert. Everything was light - exactly how Spring should be in dishes. Thank you again for a wonderful evening Steven and all the staff at Tastings!
Fried Goat Cheese
Wednesday, April 13, 2011 -
A few weeks ago on a Sunday evening, hubs and I were having fish (I believe it was cod) for dinner and I thought asparagus would be the perfect Spring side to go with it. I thought, "but what would make roasted asparagus even better?" Goat cheese.
Of course it would.
I confess, I always have cheese (multiple kinds) in our fridge. I may have or may not have eaten a log of goat cheese (4 oz.) by myself and blocked it out at one point in my life. Just sayin'.
Do remember this goat cheese egg? Goat cheese makes everything delish. Nom.
And what would make this goat cheese a bit better (I know, nothing is needed to make it better, but still...)? Fry it. Yup, fried cheese. I am from Wisconsin - no apologies from this end.
While I was on a conference call for work, hubs cut up the goat cheese into medallions (it crumbled on him just a bit, but non-flavored dental floss would work great to cut it in the future!) and stuck it in the freezer while he waited for me. A simple dip into some flour, then egg, followed by panko (Japanese bread crumbs), the cheese was ready to be fried. I went for a shallow fry, so not as much oil though it takes just a bit more time.
The end product - beautiful. Creamy goat cheese (we used a basic that was about $4 from Meijer) was, as I thought it would be, perfect with the crispy exterior. No salt was added, as the salt from the cheese and frying was surely enough. And the texture, perfectly paired with the roasted asparagus.
Sorry for lack of photos, but I wasn't planning on posting a blog. So, this is dedicated to my friend Jill per request!
Spinach & Mushroom Lasagna Rolls
Monday, March 7, 2011 -
Remember the excessive amount of spinach and mushrooms hubby and I purchased? We continued to think of ways to use up the ingredients and we both were craving lasagna. Rather than cook up a full pan, we decided that we would use up the remainder of the veggies with lasagna rolls. Back in the day, RMatthea and I were chatting about how baking lasagna for two people (or one, same challenge!) can sometimes be a huge waste of food. Rather than cooking a large pan, I had told her that I like to cook it lasagna in bread pans, so we aren't left with a crazy amount of leftovers that we are forced to eat all week. By force, I don't mean that the lasagna isn't good, but we like variety and aren't all about the same leftovers over and over (sorry Daily Sweatpants, you know we aren't lovers of long overdue leftovers. But trust me, we aren't wasting any food!) Anyway, there is another way I like to cook lasagna so once again, we aren't left with a mass of noodles. Rolls - not only can you completely control how many you are making, they are as delicious like lasagna. And, if you get the wavy ended lasagna (please tell me you know what I mean by wavy), they can turn out very appealing to the eye.
I began to saute the mushrooms with some garlic in extra virgin olive oil while hubby worked on the pasta. Once they were tender, I added the spinach and allowed it to wilt, which takes no time at all. For these lasagna rolls, I used about 8 ounces of mushrooms (what I had left) and 6 ounces of spinach (once again, what is left). Removing the mix from the heat, I seasoned the spinach/mushroom mix with some pepper and nutmeg. Next up, ricotta cheese was mixed in while still warm. Of course, red pepper flakes give it a nice bite of heat, so that was added to the mix as well.
As mentioned, all of this was going on while hubby worked on the pasta. We love to make our own pasta (and hubs makes some delicious bread too) rather than purchasing it. He was rolling it out and cooking it while I prepped the filling. Nothing better than cooking with hubs at night!
Once the noodles were cooked, I spread them with the filling and rolled them up before placing them in a baking dish. I love that they are all different sizes, another way to watch portions!
For a sauce, I had some broth and melted gorgonzola cheese into it. A can of drained, chopped tomatoes was added before the mix was poured over the rolls. Topped it with some mozzarella cheese, the dish was then covered in foil and baked for about 20 minutes. Then, I removed it and let the cheese brown for some more cheesy crispness.
What kind of lasagna have you made lately?
Tastings - Washington State
Saturday, February 26, 2011 -
As the first session was clearing out, hubs and I decided to sip on something while we waited. I have to admit, this was the first time one of us sipped something I enjoyed to the point of having to read more about the wine. And that my friends is the beauty about Tastings: you get to try something new without committing to the whole glass. If you like it, get a full glass. If you don't, try something else. I love the concept. Hubs found a winner - a red blend called Apothic Red. Immense flavor, and at only $18 a bottle, something I would definitely seek out in the future. Next time you are at Tastings, head to the kiosk near the back of the bar to give this a taste - it is worth it.
First Course - '09 Snoqualmie 'Naked' Gewurtztraminer served with Apple & Pear Spring Roll
Though initially sweet, the wine had a subtle cinnamon flavor to it, both in smell and taste. Almost like an apple pie, it was juicy in flavor but ended a little flat. However, when sipped with the food, it completed the missing elements and was a wine I really enjoyed (and at $15 a bottle, why not!) A very clean tasting apple and pear spring roll was matched with the wine. Tart, green apples and Asian pears were julienned and paired with a small serving of subtly bitter arugula. Sticky rice held it all together in the wonton wrapper. The spring roll was clean and light in flavor, but I was thankful for the accompaniment of the slightly spiced citrus Thai chili sauce that brought more depth to the dish. 
Second Course - '08 Chateau Ste. Michelle 'Indian Wells' Chardonnay served with Mahi-Mahi Tartare
Initial smell of the wine - tropical. As I sipped, the smell was also the taste. It still held up the "thickness" of a chardonnay, but I wasn't a huge fan because of the strong tropical, I'd even say coconut, flavor - almost like a Malibu or suntan lotion (yup, I said it.) Not that it wasn't good, just strong in that flavor palate. I also have to admit I questioned Mahi-Mahi as a tartare. Many times, it can be a "fishy" tasting fish. Steven proved me wrong (or course.) It was delightfully fresh and light, seasoned with citrus which matched well with the Chardonnay. A rich, parsley brown butter component covered the palate brilliantly with the first bite. And the dijon mustard...I had no idea that it would work so well with the Mahi Mahi. With a slight saltiness and nuttiness of Manchego cheese shaved on top, served with crostini - delicious.
Third Course - '06 Novelty Hill Syrah served with Roasted Mushroom Risotto
No photo of the wine and I blame it on two things: 1.) The dish was heavenly and 2.) I didn't like the wine and simply forgot about it. It had a very bitter ending for me, and I wasn't expecting it. I love Syrah's (or Sirah. You say tomato...) and was simply disappointed with the finish, which ruined the initial black cherry tastes in the beginning. But, to my happiness, I had heard murmurs from the first seating about the risotto. They were right to murmur. Rich in flavor, wild mushrooms (including hedgehog mushrooms - you may know they would probably hold a special place in my heart) were roasted with shallots and piled high on pearl barley risotto. Creamy, with slight rosemary seasoning, the risotto was cooked perfectly. A hint of spice from somewhere surprised me as I felt it in the back of my throat. But the star of this dish? The very rich sweetness of the garlic puree. Want. More. You would have never known there wasn't cheese in this dish because it gave the richness that (I had thought) only a cheese could provide. Delish - Steven, you need to bottle sweet garlic puree And I'll take the first case. Or two. Yes and thank you.
Fourth Course - '08 Seven Hills Merlot served with Bison Burger and Fries
I love wine. I love burgers. Make sense to anyone else but me on why this is delicious? The wine had a different smell that I just couldn't pinpoint, but it was definitely smoother in taste than I expected out of the Merlot. It was dry on the tongue, a red wine drinker would approve. The bison slider was tender and full of flavor despite being a leaner meat. What I loved about the burger were the tender cedar-roasted Walla-Walla sweet onions (what a great match for a Walla-Walla wine.) They were subtle in sweetness and a perfect topping for the slider. A few sweet potato fries were served with a balsamic ketchup. The ketchup was sweet and rich, almost like a BBQ sauce, that I not only dipped the fries in, but savored with my slider as well.
Fin - '08 NxNW Cabernet Sauvignon served with Maytag Cheesecake
This wine was the best of the evening: sweet but dry all at the same time. Mature and fully developed in taste, the components of both Merlot and Cabernet shined through with their bold flavors. It was paired with a cheese course, Maytag Cheesecake. A savory blue cheese was baked in a crust consisting of Baker's chocolate and pretzels. Once in a while, I would really taste the chocolate and it surprised me every time. A subtly rich blueberry honey was drizzled over the cheesecake, while flavors of balsamic and roasted red onions topped the 'cake'. I loved the onions on the cheesecake - I thought it brought each element together with a savory bite. On top, a thin crisp slice of speck. There was a lot going on as flavors from every component were strong, but it was a good savory dish to end the night with.
Fortunately, not only were our tummy's full of delicious food, but we also got to see some great friends. It was what we both needed: a mid-week experience as we continue to work our way to the weekend!
Have you dined somewhere that is familiar lately, but still left with a whole new experience?
Mushroom & Cheddar Tart
Thursday, February 3, 2011 -
I began by chopping up shallots and mushrooms. I had some oyster mushrooms and baby bellas, but you can use whatever you find on hand or at the store. I sauteed up the shallots in some olive oil and added garlic. Once those were softened, I dropped in the mushrooms until they were all softened. Some seasoning was added (I believe I added garlic wine seasoning and black pepper) and I set that aside.
To prevent the puff pastry from, well, puffing up, I pierced it with a fork. I topped it with extra sharp cheddar cheese, the mushroom mix and then a bit more cheddar.
These baked in a preheated, 350 degree oven until they were crispy and golden. Chives add a crisp freshness to the savory tart, and I served them with a mixed green salad dressed with balsamic vinegar and olive oil to lighten it a bit more. Hubby was starving, but after his salad and one tart, he was surprised with how full he really was. I even got the much anticipated "I didn't even miss the meat!" which I'm sure is due to the variety of mushrooms. And normally, he insists on overloading his food with cheese, but each had at most one ounce and it was more than enough. The leftovers the next day heated up great too - all around, a great meal!
What do you like to cook with puff pastry?
Lobster Mac & Cheese
Thursday, January 6, 2011 -
While in Wisconsin, hubby and I always stop at Maplewood Meats and Festival Foods. We stock up our cooler (yup, as Michelle pointed out, we do travel with a cooler!) full of meat from the butcher and around the holidays, seafood from Festival. Yes - seafood in Wisconsin.
Festival always has amazing products for a great price. We stocked up on Alaskan King Crab legs (two pounds worth and we enjoyed every morsel), prawns and lobster. Honestly, all reasonably priced and fantastic in taste. We had already enjoyed the crab legs, so next up was one of the lobster tails. We bought two of them, each over a pound, and decided to split them into two meals.
As many of you know, I love cheese. I've always said that it is not because I am from Wisconsin - I just love the dairy - but honestly, who knows. All I know is that I love the cheese. So when we were debating on how to eat our lovely seafood purchase, I knew I had to have lobster mac & cheese.
While a variety of noodles cooked (I used what was in our pantry rather than making my own, so we had some rotini and macaroni,) hubby got to preparing the broth to cook the lobster. He added a variety of spices to some water, and then when the time was right, he added the lobster to cook that delicious meat. Now of course, buying the seafood in Wisco, the delicious lobster tail was frozen. And this lobster was also very large, over a pound, so it took about 8-10 minutes to cook .As Tim prepped the lobster mania, I took control over - you guessed it - the cheese. I began to make a version of the mother of French sauces, Bechamel. Bechamel is a basic sauce of milk, flour and butter plus a few extra flavorings (depending on what you are making.) I began with heating my milk in a small saucepan (don't boil - you don't want it to burn!) as I shredded the cheese.
I used some gouda, sharp cheddar, an Italian mix (Asiago, Parmesan and Mozzarella) and a few tablespoons of goat cheese. I then melted some butter and whisked in flour to get a thickened rue as I cooked it over low heat. I whisked in the warm milk and added nutmeg and pepper until I got a pretty thick sauce. Then, I slowly melted in the cheese - and just like that - a cheese sauce.
After I added the pasta and Tim chopped up the lobster, we were ready to dive into this cheesy mess that we had created. I would have liked to take it a step further and bake it with panko to give it an extra crunch too, but hubby isn't a fan of the baked mac.It was creamy - I would say maybe even a little too cheesy (I know, I said it, too cheesy) but maybe the baking would have helped it? It wasn't the fantastic lobster mac and cheese from Capital Grille, but it was a great home version for us. And the leftovers the following day hit the spot for me - despite it not being the "healthiest" dish, I still gobbled it up.
What dish have you eaten at a restaurant that you wish you could make at home?
A Sparkling Tasting
Thursday, December 30, 2010 -
Last week, hubs and I attended a champage tasting from the Moet-Hennessey distributors. It was full of great bubbly and educational information. But, it didn't have something our tasting last night had - food. Great food made by our friend Steven at Tastings: A Wine Experience. Aperitif - Poinsettia Champagne Cocktail: a great way to begin the meal as I adore Champagne cocktails. This was a mix of cranberry juice, triple sec and champagne. The citrus of the lime was the main smell, but the cocktail itself was delish.
First Course - Schramsberg 'Blanc de Blancs' Brut with Caramelized Apple Tart & Gorgonzola Potato Bite: The sparkling wine (made in California) was overwhelming in carbonation, but it did break up the typical "dryness" of a brut disolving like air in the mouth. The tart consisted of diced caramelized apples with creamy St. Andre brie, all on top of a buttery and savory dough. The roasted baby yukon gold potato was hollowed out and filled with sharp gorgonzola, savory toasted cashews and a Bleu cheese sauce that worked well with the sparkling wine. Both were delicious, two of my favorites.
Second Course - Poper-Heidsieck Brut Champagne with Spiced Plantain Crostini & Goat Cheese Crostini: I was dissapointed with this champagne, as it was so subtle in flavor, I really expected more out of the wine. But the crostini's would have overshadowed the champagne either way because they were absolutely fantastic. Though mild in flavor, a spiced plantain puree burst to life with roasted pineapples and feta to finish it off.. The other was a savory Cypress Grove Truffle Tremor cheese with a rich toasted walnut pesto and white balsamic spring onions. It smelled amazing and the richness of the cheese with the truffle balanced the nutty pesto. Divine
Third Course - Carras Vinas 'Vino Espumoso de Calidad' Brut with Tuna Skewers with Fennel and Spanish Shrimp Cocktail: This was the most interesting wine of the evening, as it had an extremely nutty smell and flavor to it. Hazelnuts stood out making you want to wrap your head around the flavors (it took us quite a while). Though intriguing, I don't know if I would order this out, but would sip it again if offered. It was paired extremely well with both appetizers we were served. The tuna, though a little fishy, was cooked medium rare and served with a crunchy shaved fennel salad in a bright lemon vinaigrette. The other was a deep smelling paprika roasted shrimp, boasting sweet hints of honey, with a rich toasted almond romesco.
Fin - Banfi 'Rosa Regale' Sparkling Brachetto with Lemon Tarts & Brownie Bites: I've had the rose colored wine before and thought it was great, but this time around it got sweeter with each taste. And the two desserts were also too sweet for me this evening (I think I was in a savory mood!) The lemon curd was tart, but still sweet, as it was paired with a crisp pie crust, light fluffy whipped cream and a tarragon raspberry jam. The chocolate-Wenselydale brownie was rich in deep chocolate flavor, but the black currant Rosa Regale sauce gave it the sweet factor of a dessert.
After trying all of these sparkling beverages, I've decided to bring back a philosophy of mine that faded about two years ago: a girl should always have a bottle of sparkling wine in the fridge. You just never know when you might need to entertain the day with a celebration. Thus, I may bring this back, along with a few other resolutions, this New Years...but moreon that later.
If you are popping some bubbly this New Year's, what will you be drinking?