Tag Archives: Cheese

Tuesday Dinner: Stuffed Top Round

2014-07-08 at 17-23-45Forethought is tough sometimes. During the week before vacation, my thinking ahead powers are occupied with what I have to pack, potential Delaware detours, and what I am going to write on my blank Cards Against Humanity set.

That also meant that I would not be marinating the top round, as prescribed in the original recipe from The Kitchn. We would need a workaround and, in this case, that meant we would not use balsamic vinegar.
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Al Dente On The Side: Caprese Stacks

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The Wife is a bit of a cheese fiend. It’s a food that she cannot control herself around, so we try not to keep a lot of it in the house. String cheese disappears quickly, as do those little Babybel cheeses that I no longer buy because the little net bag never lasts beyond Tuesday.

Not that I’m blameless here, but The Wife is the primary cheese culprit around here. She’s particularly fond of fresh mozzarella, which has to be guarded once the package is open. I can’t blame her. Fresh mozzarella is awesome. We once sat like dopey tourists at the Citarella in Bridgehampton and watched a guy make fresh mozzarella so we could buy and eat it immediately.

We’re weak people. Continue reading Al Dente On The Side: Caprese Stacks

Meatless Monday: Broccoli and Lemon Soup

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It pays to read recipes.

Take tonight, for instance. I had skimmed this recipe by Merrill Stubbs at Food52.com for a broccoli soup. It looked like a quick dinner that I could pull together within an hour with little prep work. Apparently, my haphazard Sunday read led to my missing the very important step where I was supposed to saute the broccoli for an hour. One step for an hour.

Of course, I didn’t notice this until well after I had chopped the broccoli and started boiling water. I really have to spend more time reading the damn instructions before settling on something for dinner. So, in an effort to speed things along and cut out the hourlong saute session, I slightly overcooked the broccoli during the boil to soften it.

Continue reading Meatless Monday: Broccoli and Lemon Soup

Meatless Monday: Kale and Roasted Red Pepper Frittata

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So, I had a problem here. Not something that would qualify for a “FAIL” tag, but significant enough that it interrupted my enjoying an otherwise fine meal.

There was a LOT of liquid.

I blanched the kale, drained the peppers, measured the milk…yeah, still a ton of water in the pan. And it wasn’t exclusive to the dinnertime product. I poured the liquid off and attempted to take the leftovers to work. Apparently, the resealable container didn’t seal or the seal doesn’t seal. By the time I got to work my lunch bag was  full of frittata water. Disgusting.

So, I’m not sure what the deal is. My best guess is that after blanching the kale that you need to not only wring the hell out of it, but saute it over high heat to draw out any remaining liquid. I scaled the recipe down by half, but can’t imagine that had anything to do with it.

Continue reading Meatless Monday: Kale and Roasted Red Pepper Frittata

Saturday Dinner: Macaroni and Cheese Part VII

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Previous Macaroni and Cheese editions:

If there is a question that defines my relationship with The Wife, and I mean the one question that one has asked the other more than any other over the course of our time together, it would be this:

What do you want to do for dinner?

It was the question I posed to The Wife on Saturday before she left for a baby shower. “On days like today,” The Wife said, readying herself to brush 6 inches of snow from the car, “I want comfort food, like mac and cheese.”

Okay,  so macaroni and cheese it was. But, I wasn’t just going to melt some cheddar and bake it with pasta. No, I wanted something different. Why not something Mexican/Texican inspired? A previous macaroni and cheese iteration here added black beans and guacamole. This time around, I opted for some good cheese, black beans, poblano peppers and cilantro.

Continue reading Saturday Dinner: Macaroni and Cheese Part VII

Panini Sunday: Chicken Cordon Bleu Panini

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I’m not entirely sure what the point of panini recipes are. Most of these are sandwiches you would eat cold and, sure, who would have thought to combine chicken, figs and arugula? That said, it seems like a simple enough task, right? Right? Yet, there are people who write panini cookbooks and make quite a bit of money for their work.

Take this week’s installment in Panini Sunday. It wasn’t brain surgery and calling it chicken cordon bleu is stretching it. When I was in high school, I worked at a bagel shop/deli where the chicken cordon bleu sub included deep-fried chicken tenders, sliced ham, swiss cheese and Russian dressing (the owner was such a cheap bastard that we made our own Russian: mayo, ketchup and pickle juice). For some reason, the combination of chicken, ham and cheese gets the incorrect title of cordon bleu (which is French for blue cordon).

Continue reading Panini Sunday: Chicken Cordon Bleu Panini

Meatless Monday: Penne with Tomato, Cream and Five Cheeses

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The best recipes really aren’t recipes at all. They are guidelines; a framework of ingredients and preparation that allow for improvisation. For instance, take the Penne with Tomato, Cream & Five Cheeses recipe that ran on Food52 recently. They picked it from a cookbook written by the owners of a Rhode Island restaurant named Al Forno. The accompanying article talks about how the restaurant will swap in seasonal ingredients and is implicit about using whatever cheese you have on hand, rather than buying five cheeses specifically for the dish.

The cheese part was easy enough. I had Pecorino romano, ricotta, Parmigiano Reggiano, sharp provolone and mozzarella in the fridge. I grabbed fontina and gorgonzola while shopping on Sunday. The end result is a fairly inexpensive, filling dish that goes together very quickly. Healthy it’s not, but sometimes you have to sacrifice a little LDL in the name of dinner.

Continue reading Meatless Monday: Penne with Tomato, Cream and Five Cheeses

Meatless Tuesday: Tomato Frittata

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What came first? The chicken or the egg?

If I eat eggs mixed with vegetables, is the meal really meatless? The experts seem to think so. Here’s what the Meatless Monday FAQ says about low-carb meatless recipes:

Most beans and legumes are relatively high in complex carbohydrates (meat contains no carbohydrates). If you’re restricting carbohydrates, you may want to choose nuts and seeds, eggs and low-fat dairy products as your primary protein foods.

And, if it’s on the Internet, it must be true. So there: two consecutive meatless days. I think that may be some sort of record here at Al Dente HQ.

Continue reading Meatless Tuesday: Tomato Frittata