Monday, August 22, 2016

A Passion for Goat Cheese



I've found that there is an enormous variety of topics that can stimulate great online conversations, but none elicit such excited and passionate responses as "cheese"!
You'll find everything you need at Harter House and World Flavors!
Here are several interesting ways to enjoy my favorite - goat cheese:
  • Goat cheese and avocado sandwich.
  • Mix goat cheese with balsamic vinegar and olive oil for a great salad dressing.
  • Make a salad with butter lettuce, goat cheese and small cubes of fresh pineapple with a sweet Vidalia onion dressing.
  • Asparagus lasagna with a goat cheese bechamel sauce.
  • Make a savory goat cheese frosting for cupcakes.
  • Chocolate-hazelnut spread and goat cheese brownies.
  • Goat Cheese Truffles: Roll balls of goat cheese in different herbs and spices and serve with crackers
  • Enchiladas filled with Sweet corn, green chilies, onion and goat cheese - spiced with cumin, garlic, chili powder & cilantro.
  • Devils on Horseback: dates stuffed with goat cheese and wrapped in bacon.
  • Goat cheese, Italian white beans, olive oil, fresh flat leaf parsley, sea salt, & cracked pepper and a squeeze of lemon juice.
  • Blend goat cheese with the fruit curd of your choice; spread between two waffle cookies & freeze for an hour. Best ice cream sandwich ever.
  • Phyllo dough spread with pesto, goat cheese, sundried tomatoes and pine nuts; rolled, sliced and then baked. YUM!
  • Lamb chops topped with goat cheese, rosemary, and white wine sauce.
  • Goat cheese, strawberries and mint pesto on pizza dough - grill it!
  • Add goat cheese to sweet pea risotto and finish with fresh thyme.
  • Stuff goat cheese under the skin of a chicken breast and bake in the oven.
  • Top homemade pizza dough with olive oil, goat cheese, fresh thyme and caramelized onion; top with a sprinkle of good sea salt.
  • Rosemary and goat cheese bread pudding.
  • Boil a cut-up head of cauliflower. Drain and beat wit an electric beater. Add goat cheese, mayonnaise, butter salt & pepper.
  • Goat cheese and scallion scones.
  • Semi-hard goat cheese bechamel macaroni & cheese with shaved truffles (or morels) topped with crispy bacon.
  • Mix goat cheese with colatura (anchovy sauce) and stuff into halved peppadew peppers; broil until cheese is lightly browned.
  • Tomatoes, goat cheese, olive oil, balsamic vinegar, fresh basil, pine nuts!


Tuesday, August 16, 2016

Italian Sausage Stromboli

I LOVE Italian Sausage.  I LOVE any type of Stromboli, and we never get tired of this recipe.
 
Start with pizza dough, then cooked Italian sausage, lots of mozzarella cheese and a drizzle of pizza sauce.  You can add sauteed peppers, olives, ham, pepperoni or any other topping that suits your fancy.
Italian Sausage Stromboli
Just like pizza, the possibilities are endless.  Then roll and bake.  You can serve this with a salad for a 30 minute meal or alongside veggies and dip as an appetizer. 

Ingredients you’ll need:
1 medium sweet onion, finely diced
3 cloves garlic minced
1lb spicy Italian sausage
1/2 cup pizza sauce, plus more for dipping
2 cups shredded mozzarella cheese
1 - 13.4 oz. refrigerated pizza crust (such as Pillsbury Classic) or 1lb homemade pizza dough

Topping:
1 Tbsp butter or margarine, melted
1/4 tsp onion powder
1/4 tsp garlic salt
1/2 tsp dry Italian seasoning
1 Tbsp grated Parmesan cheese

Directions:

In a medium stove top saucepan, saute the onion in a couple of drizzles of olive oil for 3 minutes until soft.  Add the minced garlic and saute for 1 minute.  Add the Italian sausage and cook until no pink remains.  Drain any excess fat from the pan and remove from the heat to cool.  This can be done ahead of time for a time saver.   Drain well and refrigerate if making in advance.

To assemble:

Preheat the oven to 425°F.  On parchment paper, stretch the dough into roughly a 10 x 13 inch rectangle.  Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, then drizzle with the pizza sauce.  Top with the remaining shredded cheese, and begin to roll starting from the widest edge.  Arrange seem side down on the prepared baking sheet.
For the topping:
Brush the top and sides with melted butter, then sprinkle the seasonings on top.  Finish with a sprinkle of Parmesan cheese.  [Tip: All of the seasonings can be adjusted to suit your taste.]
Bake for 18 minutes then allow to rest for 5-10 minutes before cutting into 1 inch slices.  Serve with additional pizza sauce for dipping, if desired.  Yield: 12 pieces
Italian Sausage Stromboli

Italian Sausage Stromboli
Author:
Serves: 12

Italian Sausage Tortellini

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!! This Italian Sausage Tortellini is bursting with rich, fresh flavors. A decadent, creamy tomato sauce surrounds soft, cheesy tortellini and bold, seasoned Italian sausage. It’s like something everyone would rave over at a restaurant, but you made it at home. And my favorite thing about this recipe? It’s so easy to make, and everything cooks in one pan so you only have one dish to wash at the end of the night.

 
 
 
Here’s all you need: Italian sausage, tomatoes, chicken broth, diced onions, tortellini, cream, garlic, and fresh baby spinach.   Harter House Italian Sausage is on Sale this week, Aug 17 - 23, 2016.
Try our home made Hot Italian Sausage if you like it a little spicy!
 
INGREDIENTS
1 tablespoon olive oil
2 cups diced onions
1 lb. Harter House Sweet Italian Sausage
2-3 cloves garlic, minced
3/4 cup chicken broth
1 (14.5 ounce) can petite diced tomatoes
1/2 cup regular or heavy cream
9 ounces tortellini (fresh or frozen)
salt and pepper to taste
2 cups fresh baby spinach, loosely packed

DIRECTIONS
Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the onions. Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Use a spatula to break up the sausage into bite-sized pieces. Increase heat to medium-high and cook, stirring occasionally, until the sausage is browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.

Add broth, tomatoes, cream, and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.
Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Taste the sauce and add plenty of salt and pepper to taste. I used 1 teaspoon of salt and 1/2 teaspoon of pepper. Add spinach and stir until softened and wilted. Remove from heat.

Serve with a delicious crusty Italian bread.

SEE THE PROCESS HERE.
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
Start by heating a bit of olive oil in a very large (at least 12-inch) skillet. You could also use a Dutch oven.

When the oil is very hot, add the diced onions.
 
 
 
Remove the sausage from the casing or just purchase our Italian Sausage in Bulk.
To remove from casing, Just start near the end and squeeze.  It comes right out. So easy. You can squeeze it directly into the pan. No muss, no fuss.
Add the Italian sausage.This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
Use a spatula to break up the sausage into bite-sized pieces. I made mine about meatball size here, but you can them chop them up to any size you want, even crumbles.

Cook, stirring occasionally, until the sausages are browned.
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
Add the garlic and stir for 30 seconds until fragrant.
 
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
Next add the broth, tomatoes, cream, and tortellini. Sometimes I just use regular uncooked pasta instead of the tortellini if that’s what I have on hand. Penne is fabulous here!!
 
 
 
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
Bring it all to a boil, then cover, reduce heat,
and simmer for 15 minutes.

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
 
After 15 minutes, the tortellini should be soft and plump, and the sauce slightly thickened. Taste the sauce and add plenty of salt and pepper as desired. I used 1 teaspoon of salt and 1/2 teaspoon of pepper.
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
Finally, add a couple big handfuls of fresh baby spinach. If you’re skeptical about the spinach, it’s totally optional, but gives the dish a nice bright green color. I promise you won’t be able to taste it at all.

Gently stir just until the spinach is softened and wilted.  Serve it up and enjoy!! 

This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!
 
 
 
 
This Italian Sausage Tortellini is a MUST make!! The tomato sauce is so rich and creamy and the Italian sausage is fabulous!! Plus it all cooks in one pot so you only have one dish to wash!! Love it!!

Tuesday, August 9, 2016

Fresh Peach Crisp

 
This time of year, peaches are abundant and SO delicious.
I think it's time for a Peachy dessert.
This Peach Crisp is easy and my family loves anything with fresh peaches right now.
Harter House peaches this week (Aug 10 - 16, 2016) are $1.49 lb. and they have been very sweet.


REAL SIMPLE PEACH CRISP
5 pounds peaches (about 12), each cut into 8 wedges
1/3cup granulated sugar
3/4cup plus 1 tablespoon all-purpose flour
1 1/4cups light brown sugar
1/4teaspoon kosher salt
3/4cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2cups rolled oats
1cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.


The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.
I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 
 

INGREDIENTS
2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
Browning Sauces
at Harter House World Flavors
Gravy Master - 2 oz.  $2.89
B-V Broth and Sauce - 3 oz.  $3.39
1 teaspoon seasoning salt                           
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

DIRECTIONS
Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 
Add any vegetables you desire to this delicious meat and gravy dish!
~Shelly 
 
This is another Oxtail recipe I want to try next.
 
OXTAIL STEW

INGREDIENTS
2 cups flour
Salt and pepper
6 pounds oxtail, cut into chunks
1/4 cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
1 red onion chopped
1 cup red wine
3 cups crushed tomatoes with juice
Water, to cover
3 bay leaves
2 pounds carrots peeled and chopped into large chunks
2 pounds potatoes peeled and chopped into large chunks
DIRECTIONS
In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.
Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Wednesday, August 3, 2016

Zucchini-Feta Frittata

Put your extra zucchini to good use in this hearty vegetarian frittata! It's full of shredded zucchini, potato, feta, and Monterey jack cheese.  I made this last weekend and everyone enjoyed it.  ~Shelly


Ingredients

  • 3 medium zucchini (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
  • 1 tablespoon olive oil
  • 5 large eggs, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound creamy feta, crumbled (about 1 cup)
  • 1 cup Monterey Jack cheese

Method

1 Grate the zucchini: Trim the zucchini at both ends. Quarter them lengthwise and cut out and discard the column of seeds on each piece. Use the grating disk on a food processor or a hand-held grater to grate the zucchini.
Zucchini Feta Frittata

2 Press the zucchini: Transfer the grated zucchini to a colander set inside a bowl, sprinkling salt between the layers. Set a small plate on top of the zucchini to press it down. Set aside for 15 minutes to drain (or place in the fridge overnight). When ready, squeeze the zucchini with your hands to remove any excess water.
Zucchini Feta Frittata

3 Cook the potato: Place the potato pieces in a small saucepan and cover with cold water by about an inch. Bring to a boil, lower the heat to a simmer, and cook for 12 to 15 minutes, or until tender.
4 Mash the potato: With a slotted spoon, transfer the potato to a bowl and mash it with a fork until it is almost smooth. Leave to cool.
5 While the potato cooks and cools, preheat oven to 375F. Use the olive oil to coat the bottom and sides of a 9-to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both inside the oven to warm for at least 5 minutes.
6 Combine the frittata filling: Mix the eggs, black pepper, feta cheese, and 3/4 cup of the Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini.
Zucchini Feta Frittata

7 Transfer the filling to the pie pan: Carefully remove the hot pie pan and baking sheet from the oven. Pour the zucchini mixture in the hot pie pan, smoothing the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese.
8 Bake the frittata: Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle.
9 Cool and serve: Let the frittata cool for 5 minutes before cutting into wedges. Leftover frittata will keep for up to a week in the refrigerator; eat cold or briefly warmed in the microwave.
Zucchini Feta Frittata

by Sheryl Julian
from Simply Recipes ~ http://www.simplyrecipes.com/recipes/zucchini_feta_frittata/
  






Tuesday, August 2, 2016

Crab-Filled Crescent Wontons








I've been looking for new appetizer recipes and this one is amazing.


Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl.

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F.
Unroll a refrigerated tube of crescent roll dough on your work surface. Pinch the seams and roll it out a bit to make an even rectangle.  Cut the dough into 24 squares (6 rows by 4 rows).




In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square.

Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner.


Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.  Then, bake at 375 degrees for 10 to 15 minutes or until golden brown.
adapted from Pillsbury.com found on Krist'a Kitchen Blog.