Truffle Cranberry Grilled Ciabatta

A dairymaid's favorite game is Name that Pairing. We love coming up with hair brained combinations. Give us a hard to find beer and we'll find its best mate, although it may not be easy. In fact, there are times when we are required to try new things at 10 am. Meet my recent discovery: truffle gouda, dried cranberries, and Prosciutto Americano, all on Slow Dough's finest. I like to call it a "snaccident".

1 Slow Dough Ciabatta
2 tablespoons Calivirgin Extra Virgin Olive Oil
1/2 lb Truffle Gouda, grated
4 oz dried cranberries
1 package Prosciutto Americano

Cut ciabatta into 2 inch slices, then cut each slice in half. Brush liberally with evoo. Top with truffle gouda, grill or broil on high until bubbly and golden. Top with cranberries and prosciutto. Serve with a barley wine or saison.

New home for our Dairymaid Diary

Looking for the latest cheese recipes from the Houston Dairymaids? Look no further - we've moved all of our posts to our new home: http://www.houstondairymaids.com/diary/

Teahive Dessert Risotto

To our faithful readers: firstly, thank you. It makes me happy to know someone out there is making these things that I put my heart into. Also, these recipes are for you guys, but my weekly inserts have challenged me and taught me a lot. I'm happy to do it. If you have met me in the cheese shop, I'm the huge dork whose eyes light up when you mention dinner plans. Any how, I would never in my life, entertain the idea of making a dessert risotto, but here it is. And it's good you guys. It's sort of a classic, Italian take on rice pudding. By cooking the rice risotto style, you slowly release the starch, creating a silky end product.

2 tablespoons sugar
3 tablespoons Lucky Layla Golden Butter
2 vanilla beans
1 1/2 cups jasmine rice
1/4 cup vinho verde
4 cups Mill King Whole Milk
4 oz Teahive, grated
4 oz Taza Vanilla Chocolate Mexicano
Seasonal fruit for garnish

In a large pot, on low heat, melt butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half, add to the butter. Then add rice and sugar, cook for about 1 minute, stirring to toast the rice. Turn the heat up to medium and add the wine, continue to stir until cooked off. Add the milk by half cup intervals, adding more as it absorbs, like cooking risotto. Simmer for about 30 minutes, stir often. Rice is done when al dente. Add more milk if needed. Remove from heat, add teahive (grate Teahive with rind intact to incorporate the tea and bergamot), then stir to combine. Garnish with lots of Taza chocolate and fresh seasonal fruit.

Curry Mac Topped with Hazelnut Roasted Broccoli

It's been a good while since I posted a mac n cheese recipe. Not to say that I have been abstaining from making/eating this wonderful dish, because I have. I'm always looking for new, creative variations. When we got Tavola's curry pasta in the shop, I experienced a text book light bulb moment. Since vegetables are important, I topped this mac with spicy and nutty roasted broccoli. Would you believe my toddler ate it? 

For mac: 

2 cups Tavola Curry Pasta
2 cups Mill King Whole Milk
2 tablespoons Lucky Layla Golden Butter
1/2 teaspoon curry powder
1 teaspoon salt
1 generous dash of nutmeg, freshly grated
1 cup Wagon Wheel, shredded

For broccoli: 

1 lb broccoli

2 tablespoons Freddy Guys Hazelnut Oil

1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper 

1/3 cup Freddy Guys Dry Roasted Hazelnuts, chopped fine 

Directions:
Combine milk, Tavola pasta, salt, butter, curry and nutmeg in a large pot. Over medium heat, slowly bring to a simmer, stirring frequently. You want to keep the macaroni from sticking and allow the milk to come to a boil very slowly. Once mixture comes to a simmer, turn heat to low. Continue stirring frequently. Cook for 30 minutes or until milk has fully absorbed. If macaroni is not done to your liking, add a little more milk and continue to cook. When milk has absorbed, stir in cheese to combine evenly.

Heat oven to 425. While mac is simmering, prepare broccoli. Trim broccoli stalks and cut the florets into bite size pieces. Toss broccoli with the hazelnut oil, kosher salt, red pepper and chopped hazelnuts. Roast broccoli just until tender, about 8 minutes. Remove from the oven, serve on top of mac.

Red Rock Herb Biscotti

If you're new to the biscotti making business, you will be happy to know that making biscotti is easier than making chocolate chip cookies. My first thought was how else do you enjoy biscotti, besides dunking it in your cappuccino? These savory treats are still pretty good with coffee, but delightful dipped into a crisp, off-dry wine or fine tea. Triple baked for the perfect crunch and studded with an American original, Red Rock. 

2 eggs
1 cup grated Red Rock
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1 sprig fresh thyme

1 sprig fresh rosemary, chopped

Directions:
Heat oven to 350 and line a baking sheet with parchment paper. Process eggs and grated Red Rock in a food processor until yellow and thick, for about 1 minute. In a separate bowl, whisk dry ingredients and herbs. Add dry ingredients to egg/cheese mixture and pulse three or four times, just to incorporate until crumbly. Turn dough out onto a lightly floured surface and gently knead it until it holds together. Shape the dough into a log, transfer to the prepared baking sheet and gently flatten. Bake until lightly golden and is firm to the touch, about 25 minutes. Cool for 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the other side for another 10 to 15 minutes. Cool completely before serving.

*Yields: about 16 biscotti