Tuesday, July 30, 2013

Grilled Cheese Tuesday - Roasted Beet and Chevre Panini

This week Lindsey and Nicole are headed to the cheese mecca of the US - Wisconsin. Before jumping on a plane with her cheese bags packed, Nicole, a.k.a. The Queso Queen, submitted this pretty, pink creation for this week's grilled cheese. It's a take on the classic combination of beet and goat cheese on a salad. Here it is in sandwich form!

1 purple beet, scrubbed clean, roots and greens cut off
Stella Sola Olive Oil
coarse black pepper, to taste
Pure Luck Chevre
1 - 2 sprigs fresh mint
Slow Dough Ciabatta

Preheat oven to 350. Slice one large, firm beet, place on aluminum foil, drizzle with olive oil and sprinkle pepper, fold the foil over and crimp the sides closed. Bake for 30 minutes or until tender. Slice ciabatta lengthwise and spread both sides with goat cheese. Once beet is done and cooled to touch, place on top of chevre and top with fresh mint. Brush the outside of the bread with olive oil (I used the beet-infused olive oil from the roasting). Cook in a panini press (or use a griddle) and voila, a pink grilled cheese.

Wednesday, July 24, 2013

Vegetarian Lentil Tacos with Marieke Cumin Gouda

Vegetarian Lentil Tacos with Marieke Cumin Gouda

Okay, it's confession time. I admit that I'm a recovering vegetarian. I also admit that I have an unhealthy relationship with tacos. A good taco can literally improve my mood. I have been known to devour them in my car, alone, while driving. These tacos will hopefully leave you feeling good, rather than ashamed.

Lentils are a super food. They are healthy, delicious and my husband tolerates them. The earthy nuttiness of lentils pairs perfectly with Marieke Cumin Gouda and some fresh cilantro. My record is 4 in a row!

For lentils:
1 cup dry green lentils
4 cups water
garlic powder
Mexican oregano

Stella Sola Extra Virgin Olive Oil 
1 package frozen Boca Veggie Crumbles 
3 carrots, peeled and chopped
1 small green pepper, chopped
2 cloves garlic, minced
chili powder, to taste
salt and pepper, to taste
8 oz Marieke Cumin Gouda, shredded
1 bunch fresh cilantro
8 - 10 flour tortillas

Bring lentils, a dash of each spice and water to a simmer in a medium pot and cook for 20 - 30 minutes, until done. While lentils are cooking, coat a large skillet over medium-high heat with evoo, cook carrots and green peper until tender. Add Boca Veggie Crumbles, garlic, salt, pepper and chili powder and cook until crumbles are heated through. Combine lentils with Boca mixture so the ratio is even. Warm tortillas. Top Boca and lentils with cheese and cilantro.

Yields 4 servings

Tuesday, July 23, 2013

Grilled Cheese Tuesday - Red Rock with Pogue Mahone Pickles

The best cheese pairings are often unlikely and surprising. Sometimes they are induced by late night hunger, like the grilled cheese we are featuring this week:

Slow Dough Sourdough
Red Rock
Pogue Mahone Dill & Garlic Pickles, chopped
Lucky Layla Golden Butter, room temp

Red Rock Grilled Cheese

Tuesday, July 16, 2013

Grilled Cheese Tuesday - Shannon's Herb Chevre and Mozzarella Grilled Cheese

We are very fortunate to have Shannon on the Dairymaid team. She is a world traveler and super talented, but more importantly; she makes us breakfast every Saturday morning and other amazing baked goods! She recently sent me this ingenious creation for Grilled Cheese Tuesday: 

Slow Dough Ciabatta
Roasted chicken, shredded 
Lucky Layla Butter, room temp

Shannon's Grilled Cheese

Sunday, July 14, 2013

Jalapeno Jelly Glazed Bread Pudding

Jalapeno Jelly Glazed Bread Pudding

Bread pudding is a special dish in my house. One bite of a warm bread pudding and I'm taken back to family gatherings and my brother drinking all of the brandy before it made it into the bowl. It captures the creaminess of a custard and the fluffiness of a soufflé, yet it is so easy to make. I love both savory and sweet varieties, but to please any bread pudding aficionado, you have to use extra special ingredients. I have been infusing my favorite bourbon with vanilla bean for months. I glazed the golden top with jalapeno jelly and garnished a warm serving with creme fraiche. This heavenly concoction is boozy and slightly spicy.  

2 Slow Dough baguettes, crust removed and sliced 1/4 in
Lucky Layla Butter, room temp
3 1/2 cups milk
1/2 cup sugar
5 eggs
1/4 cup vanilla bean infused bourbon
1/2 teaspoon fresh grated nutmeg
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 jar American Spoon Jalapeno Pepper Jelly
Bellwether Farms Créme Fraîche

Preheat oven to 350. Pour milk into a pot over medium-high heat, add sugar and bring to a boil. Beat eggs and bourbon together. Whisk in a little of the milk mixture at a time until mixed. Remove crust from baguettes and slice. Prepare a 9 in casserole dish with butter. Layer half the bread pieces in the dish and pour half the egg/milk mixture over it. Mash bread with your hands to pat down into a layer. Mix raisins with nutmeg, cinnamon, brown sugar, a splash of the egg/milk mixture and 1/4 cup of the jalapeno jelly. Spoon raisin mixture over the first bread layer. Layer remaining bread slices on top of raisins and pour the remaining egg/milk mixture on top, pat down. Bake 25 minutes. Remove from oven and immediately glaze with jalapeno jelly. 

Yields 9 - 10 servings 

Tuesday, July 9, 2013

Truffle and Havarti Breakfast Grilled Cheese

Good morning dairymaids and dairymates. If you're truly committed, you have had a grilled cheese for breakfast in your cheese mongering career. It's a wonderful thing. You can even sandwich some scrambled eggs and fry up your grilled cheese with eggs and all, but I must warn you, it's messy.

1 farm fresh egg, scrambled in truffle oil 
Fresh cracked pepper, to taste
2 oz Sand Creek Havarti
Kalamata olive bread
Lucky Layla Butter, room temp

Truffle and Havarti Breakfast Grilled Cheese

Tuesday, July 2, 2013

This Week's Tasting Plate - Red, White and Rogue River Blue

The Ham Independence has us feeling mighty patriotic this week. It seemed only fitting to do a red, white and blue plate. These festive featured cheeses are: the oh so special Redhawk from Cowgirl Creamery. It is hand washed, creating a rind that is a beautiful red-orange. Rimrocker is tangy, sharp and proud to be an American, with it's bold red rind. Soft and delicate Del Cielo from Pure Luck, has a stark white interior that ripens quickly to a delectable ooze. Smoked Habenero Cheddar represents our spicy and diverse country. Last, but certainly not least is Rogue River Blue - Special Reserve. To celebrate their 80th birthday, Rogue Creamery sent us this special batch, aged for one year. It's creamy, nutty and has specks of rock candy, so divine! 

A friendly reminder, we will be closed on July 4th, so be sure to stop by the shop for your favorites. 

Grilled Cheese Tuesday - Haley's Favorite

This lovely grilled cheese was submitted by Haley. It looks so amazing!

Reading Raclette
Dijion mustard
Caramelized onions
Slow Dough Sourdough
Lucky Layla Golden Butter, room temp


Cows in Repose on Veldhuizen Family Farm. Dublin, TX