Archive for the 'vegetarian' Category
Post #7… that means just two days left of Cabot Creamery Collective cheesy goodness. But, have no fear, you WILL get two more days’ worth of delicious cheesy goodness, brought to you Cabot cheeses. Like today’s recipe.
Today we’re going to be cooking with one of my favorite ingredients in the world as we make:
Cheesy Polenta
Now I know, polenta is not exactly everyone’s favorite thing to eat. However, I am willing to be that many of the polenta haters out there have only had the stuff that is sold premade in little plastic tubes.
Piffle I say!
True polenta you make yourself bears as much resemblance to the stuff in the tube as the sun does to a yellow crayon drawing. The only way to make polenta is to pour it into some boiling water and stir it yourself. You’re family with thank you and your tastebuds will thank you.
Of course, add some Cabot Horseradish cheddar and your family and tastebuds will REALLY thank you. Ready to make it?
Recipe: Cheese Post #6 – Mac and Cheese Muffins
Author: Chris PerrinFebruary 24, 2009
Well, we’re past the halfway point of the 8 Days of Cabot, but we go not slow down in us! I hope you’re hungry for more Cabot Creamery Collective cheese on this Fat Tuesday because we’ve taken a classic cheese dish and made it into something extraordinary. So if you’re needing a little Mardi Gras pick me up, you definitely have to try:
Mac and Cheese “Muffinsâ€
Like so many cheese dishes, this one was inspired by Mrs. Well Done, who is the cheese lover in the house. Back during unResolution month, I made seven cheese mac and cheese which she pretty much devoured. But something stuck with me. Between mouthfuls of mac and cheese, her comment was that she liked the crusty parts around the edge of the plan best.
This got me thinking…what if it was all crust? Or at least mostly crust? Could that possibly rock the mac and cheese experience any more? What if I threw in some Cabot Extra Sharp cheddar?
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Okay, I know what you’re thinking…more pizza for the 8 Days of Cabot?
Heck yes!!
Pizza is one of the finest cheese delivery vehicles in the annals of history! Even better, this particular pizza is a perfect blend of the spicy south of the border flavors we’ve been having and delicious Cabot Creamery Collective cheese because we are making…
Vegetarian Taco Pizza
Two days ago, I hit you with a vegetarian version of my wife’s favorite pizza, the Cheeseburger pizza, which she fell in love with at Gino’s East in Chicago. Well, my favorite pizza has always been the Taco pizza, which I feasted upon as a child at the Godfather’s in my hometown. (Funny how you have fond childhood memories of places you wouldn’t step foot in as an adult, but that’s another story.)
Anyway, after getting my wife’s cheeseburger pizza ready for her, I had:
- Half a package of Fantastic taco meat left
- Another prebaked pizza crust
- A block of Cabot Chipotle Cheddar cheese
- Some tomatoes and onions
And a plan…
Hopefully you’re still hungry after 3 of the 8 Days of Cabot, a delicious delving into the domain of Cabot Creamery Collective cheese. Today, we’re going to make another famous cheese dish with an authentic Mexican twist:
Cactus Quesadillas
I actually got the idea for doing cactus quesadillas when I was making the chili rellenos. As much as I hate to admit, I just don’t have that much use for cactus in my daily cooking, but I had half a jar of cactus left.
And I had a block of Cabot 50% Reduced Fat Jalapeno cheddar cheese.
And then I had quesadillas.
Yesterday I mentioned that we were only briefly leaving the world of pizza for the 8 Days of Cabot and I meant it. True to my word, we’re back with another amazing pizza topped with Cabot Creamery Collective cheese (which they were nice enough to give me.)
Today, we are making my wife’s absolute favorite pizza in the whole world:
Cheeseburger Pizza
My wife fell in love with this pizza when she had it at a restaurant called Gino’s East in Chicago, IL and she still talks about it even though she had it four years ago. So every now and then, when I get the urge to experiment with pizza, I try to recreate what she had there. Strange how a little Cabot Seriously Sharp got the urge going. 
There was only one problem… my wife is now vegetarian. Never one to be daunted by a little thing like vegetarianism and knowing that Cabot does not use animal-based rennet (did you hear that vegetarians??) , I grabbed a little Fantastic sloppy joe mix and it was pizza time.
Welcome to another edition of the 8 Days of Cabot, a culinarilogical examination of cheese as seen through the lens of Cabot Creamery Collective cheese. (Actually, I think I made up the word culinarilogical, but it sounded sort of like something they’d say in the opening of a Discovery channel show.)
Anyway, yesterday we made a cheese pizza using garlic and herb cheese. Today we’re going to leave pizza (albeit briefly) to explore a little sizzle south of the border. Today we’re making
Chili Rellenos
The idea for this dish came from watching Throwdown with Bobby Flay. In this particular episode, he challenged two gentlmen to a chili relleno throwdown. Chef Flay’s relleno was pretty much what I would expect from a chilli relleno: a deep fried poblano pepper stuffed with cheese and veggies.
However, the competitors were doing something completely different. The pepper was roasted and filled with a vegetarian mix of tomatoes, mushrooms, nopales (cactus), olives, and other goodies. It was an eye-opening experience for me and one that got me interested in trying to make my own chili rellenos, but it was not until I received the gift of good Cabot cheese that I finally got the motivation to get into the kitchen and cook.
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Welcome to the first day of the 8 Days of Cabot, a delicious look into the world of Cabot Creamery Cooperative cheese and the many delicious things you can do with it. First of all, I wanted to say thanks to Cabot for supplying me with eight different types of cheese. I used them to make eight delicious dishes which I will share with you over the next eight days.
Ready? Good! Let’s start with:
Cheese Pizza Using Cabot Garlic and Herb Cheese
Okay, so I know it seems a little lame to start 8 days of Cabot with a cheese pizza, but believe me, this was no ordinaly cheese pizza we made.
Mrs. WellDone was looking for a quick supper for her and BlogWellDone, Jr. Sadly, BWD, Jr. is a bit of a picky eater, so whenever she makes pizza, she is limited to cheese pizza only. He just won’t eat any toppings. I know she gets tired of plain cheese pizzas, but she doesn’t have a lot of options. To remedy this culinary conundrum, I suggested she take some of the garlic and herb cheese and cut into thin slices.
She laid the slices out on top of the pizza, put it in the oven, and baked the pizza for about 12 minutes. When the she pulled the pizza out of oven, the Cabot cheese had melted entirely, leaving little bits of herb mixed in with the cheese. I was shocked how well it melted (I was expect lumpy cheese).
Anyway, she loved the pizza and the first Cabot dish was born!
I promised you all something nice and slow and when I promise, I deliver.
In the spirit of February, which has the honor of being the month to house Valentine’s Day, I am trying to spread the love. This is why I am featuring Jill Nussinow, The Veggie Queenâ„¢, M.S, R.D., author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and owner of two sites on veggies and slow cooking:www.theveggiequeen.com or www.pressurecookingonline.com.
Her recipe:
Brazilian Black Beans and Rice
I had a mission for Jill: I needed a vegetarian slow cooker recipe because, frankly, I haven’t found many good vegetarian pressure cooker recipes. Jill delivered in a big way.
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Recipe: Blueberry Turnovers – Junk Food Post #31
Author: Chris PerrinJanuary 31, 2009
UnResolution Month officially has this post left and then it’s all over. *sniff, sniff* Are you as broken up as I am?
Well, don’t worry. I have a sneaky suspicion unResolution month will be back next year. I happen to know the owners and they’ve agreed to go unResolution again next year!
Regardless, I didn’t want unResolution month to go out without a bang so I was very careful when I picked my last “A month is four weeks, which is 28 days BUT January has 31 days so I need to find 3 more days worth of delicious but unhealthy foods†post for unResolution month. I knew I wanted to do something pretty fantastic and when I saw this recipe, I knew it would be perfect.
Giada De Laurentis’ Blueberry Turnovers
Dessertwise, I owe Giada De Laurentis a lot. She was the one to first get me to try Nutella and for that, I can never repay her. Not ever.
So it came as no surprise that she has mastered another dessert, simple to do, that I think is going to blow your socks off.
Wow, only five posts left in unResolution Month and sadly only two calendar days. That means that I am going to have to do some serious typing and you’re going to have to do some serious eating! Deal? Deal!
I know we got off schedule a bit because I was too busy having the type of pure fun that one can only have while snowed in in Tulsa. To recap, this is actually the sixth post of the dessert portion of unResolution month with tomorrow being the final unResolution month dessert. After that, we’ll be heading into the portion of unResolution month cheerfully entitled “A month is four weeks, which is 28 days BUT January has 31 days so I need to find 3 more days worth of delicious but unhealthy foods section.”
I’m checking with the marketing department, but I kind of like that title for the last 3 days of unResolution Month. Anyway, as stated before, I am not a baker, so I’ve really been trying to find some of the best chef’s desserts I can and this has lead me to a deep exploration of
Trifle
Now I know what you’re thinking. A trifle is totally different than tripe in every way, shape, and manner possible. Let’s not go there.
Secondly, you may be thinking “What is a trifle?” A trifle is a kind of layered dessert made by alternating cake (usually sponge cake), liqueur, custard, whipped cream, and oftentimes fruits or nuts or even chocolate. Trifles range from simple berry trifles to lemon curd trifles to decadent chocolate trifles. They are usually served in one giant cup (called a trifle bowl) or in individual glasses (strangely enough not called a parfait.)
Thirdly, you may be asking what is the difference between the English trifle and the Italian zuppa inglesia which is a layered dessert made by alternating cake (usually sponge cake), liqueur, custard, whipped cream, and oftentimes fruits or nuts or even chocolate. The general consensus is they’re either cousins or basically the Italians took one look at the trifle, called it English soup and viola! they’re exactly the same thing.
I leave the debate up to you and to history.
Ready for a recipe? I am!
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