artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

butternut squash & cheddar bread pudding

A delicious savory bread pudding that rivals the big roasted bird. from Bon Appétit. ingredients 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups) 3 Tablespoons olive oil, divided 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling 7 large eggs 2 1/4 cups half and half 6 Tablespoons dry... Continue Reading →

broccoli cheddar soup

ingredients 3 oz butter 16 oz broccoli (I use frozen), stems and florets separated and chopped 1 large onion, diced 1 large carrot, small diced or julienned 1/4 cup AP flour 3 cups vegetable stock or water 1 1/4 cups half-and-half, brought to room temperature 5 oz extra sharp cheddar, grated 1/4 - 1/2 tsp... Continue Reading →

hatch chile mac & cheese

This is quite spicy as written- if you want it less spicy, increase the ratio of mild/hot Hatch chiles. The cheeses can be customized depending on your preferences or what you have available- just make sure to use about a pound total. When Hatch chiles are unavailable, try roasted poblano peppers instead. adapted from Wegmans.... Continue Reading →

cougar gold fondue

Adapted from Washington State University. Ingredients: 12 oz Cougar Gold cheese 1 tbsp (heaping) corn starch 1 clove garlic 1 cup white wine crusty bread, cut into cubes sliced vegetables Method: Grate cheese and mix with corn starch. Cut garlic clove in half. Rub garlic clove half on the inside of fondue pot. Finely cut... Continue Reading →

poutine with mushroom gravy

Make sure to use a high quality stock/broth for the gravy- this will make or break it! I used Pacific mushroom stock and it was wonderful. Also, for vegans, this is delicious without cheese. I also make my own (baked) fries, but any fries will do fine here. This recipe is: vegetarian Ingredients: For the... Continue Reading →

kale mac & cheese

I like to pretend this is healthy-ish because it has kale in it, but it's totally not. It's so good that it's worth it though. Make sure to undercook the pasta here! It's going to get baked for a while after being cooked, so it will get mushy if it's cooked too much before going in the... Continue Reading →

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