Showing posts with label As Gouda as Dead. Show all posts
Showing posts with label As Gouda as Dead. Show all posts

Wednesday, March 18, 2015

Gorgonzola Dolce Biscuits #recipe from author @AveryAames


From Daryl aka Avery:


There's nothing like a savory biscuit to calm the soul. Slathered with butter, if desired, and yum. I'm in seventh heaven and on my way to eighth!

Gorgonzola cheese is a cheese that is not everyone's favorite. It is very strong on its own - delicious with apple slices and other fruits.  Fabulous in salad dressings or just sprinkled on salads.


It really becomes "tame" when added to these biscuits.  The flavor seems to mellow, which makes them a perfect accompaniment for soup or salad. They are a definite must for a brunch.

FYI, about Gorgonzola: it is a veined blue cheese made from cow's milk. Its origin is Italy.  It has been produced for centuries, and there are those who will dispute its original terroir. But now it's mainly produced in the northern regions or Piedmont and Lombardy. It is typically aged for 3 - 4 months; it gets firmer as it ripens.

GORGONZOLA DOLCE BISCUITS

(Makes 16 biscuits)

3 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter, cut into pieces (1 ½ cubes)
6 ounces Gorgonzola Dolce cheese (or your favorite blue cheese) crumbled
1 1/4 cups milk (do not use nonfat)

Preheat oven to 425 degrees F.

In a large bowl or food processor, combine the flour, sugar, salt, pepper, baking powder, and baking soda. Stir until combined. Add butter pieces to the flour and mix. Using a fork, pastry blender, or the blade of a food processor, whisk until the mixture becomes coarse little crumbles, about the size of peas.


Add in the crumbled Gorgonzola Dolce or blue cheese. Pour in milk and whisk until just combined. Do NOT overmix. [In the food processor, it’s a quick pulse.] Use your hands if you need to bring the dough together.



Set parchment paper on a 15 x 9 baking sheet. Using a ¼-cup measure, form 16 biscuits and set on the parchment paper.



Bake for 10-12 minutes, or until biscuits are golden brown.

[Note from Charlotte: you can make these biscuits gluten-free by switching out the flour and adding 1 teaspoon xanthan gum when you add the baking powder. Enjoy! Make sure you wrap gluten-free biscuits well after they have cooled so they retain their moisture. That’s one of the bug-a-boos about gluten-free things. They can “dry out” quickly and get hard. So take care.]


Half-recipe

1 1/2 cups flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter, cut into pieces (3/4 cube)
3 ounces Gorgonzola Dolce cheese (or your favorite blue cheese) crumbled
1/3 cup milk (do not use nonfat) (5 ounces)

*Directions are the same as for the full recipe.


******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.


Wednesday, March 4, 2015

Apple Gouda Bacon Quiche #recipe from author @AveryAames





Whenever I'm writing a Cheese Shop Mystery, I try to focus a lot of my energy on finding recipes that include the cheese of the day. For As Gouda As Dead, I made a lot of "gouda" dishes.  Yes, pun intended.

I realize that I've shared a couple of quiche recipes this past year. I hope you don't mind that I'm sharing yet another one. Quiche is so easy to make. Great for breakfast, lunch, or dinner.

Charlotte, as many of you know, makes a daily quiche for Fromagerie Bessette. When they're gone, they're gone! And they do run out.

This one incorporates so many things I love to eat, that I couldn't pass up making it. Yes, this is my own creation, though I have to admit I scoured the Internet for ideas of combinations. What could be bad about bacon and apples, right? Sweet and savory. Add cheese and smile!



In fact it's so easy, I'm going to make this one again this week when I have family in. My son and DIL are moving to Los Angeles!  Whee!  Brunch is definitely on after the movers have come and gone. Perhaps I'll serve

Enjoy!

APPLE BACON GOUDA QUICHE

(Serves 4-6)


1 pie shell (home baked, recipe below, or store-bought, usually frozen)
1 green apple, pared and sliced into thin slices
4-6 slices of bacon, crisply cooked and crumbled
½ cup sour cream
       ½ cup whipping cream

       ½ cup milk

       ½ cup mascarpone cheese (or cream cheese)

       2 eggs

1 tablespoon brown sugar
1/2 cup shredded Gouda cheese
1/2 teaspoon cinnamon, if desired


Heat oven to 400 degrees F. Bake pie shell for 5 minutes. Remove from oven and let cool. Reduce oven heat to 375 degrees F.

Arrange apple slices in cooled pie shell.  Arrange crumbled bacon on top. Sprinkle with brown sugar.



In a small bowl, mix sour cream, whipping cream, milk, mascarpone cheese, and eggs. Mix in the shredded cheese. Pour the mixture into the pie shell on top of the apples and bacon. [The apples and bacon will rise in the cream. Don’t worry.]  Dust with cinnamon, if desired.
Bake 35 minutes until quiche is firm and lightly brown on top.




[Note from Charlotte: If you need to eat gluten-free, either use a gluten-free pastry mix, a store-bought pie crust, or substitute the sifted flour in the Pastry Dough recipe  below with gluten-free flour. My favorite combo is sweet rice flour mixed with tapioca starch. Add ½ teaspoon xanthan gum to the mix. And make sure you roll out the dough between parchment paper for best flexibility. Gluten-free dough doesn’t hold together as well as regular dough, but be patient.]


PASTRY DOUGH FOR QUICHE

1 ¼ cup sifted flour
1 teaspoon salt
½ teaspoon white pepper
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Kosher salt

Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.

Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.

Heat your oven to 400 degrees F.

Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top of the parchment paper. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick and large enough to fit into an 8-inch pie pan, with at least a ½-inch hangover the edge.

Remove the top parchment paper. Place the pie tin upside down on the dough. Flip the dough and pie tin. Remove the parchment paper. Press the dough into the pie tin. Crimp the edges.

Brush with the egg wash. Bake the pastry shell for 5 minutes. Remove from the oven and let cool.


******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 



Wednesday, February 25, 2015

Chicken Pot Pie #recipe from author @DarylWoodGerber




One of my favorite memories as a girl is having chicken pot pie. Yes, the frozen kind that you pricked the top with a fork and baked until the insides goo'ed out. Swanson's, I think. And then I graduated to Marie Calendar pot pie. The crust was so fabulous!

And then I had to learn to eat gluten-free. Boo-hoo. But last year, while writing AS GOUDA AS DEAD, I was determined to come up with a great chicken pot pie, gluten-free. Yes, you can make the crust with gluten, if you can eat it, but you don't have to. There's nothing in the filling that has gluten. Yay! 

My husband says the insides are perhaps the best he's ever had. In fact, he asked me to make it just as a "stew" one night, no crust, and it was delish!

So enjoy away. This one is a keeper (for me, anyway).


THE COUNTRY KITCHEN DINER CHICKEN POT PIE

(Serves 4-6)

4 cups chicken broth (gluten-free, if necessary)
1/2 cup butter (one stick)
1 onion, chopped
2 large carrots, peeled and cut into thing rounds
1 celery stalk, diced
1 tablespoon dried parsley
1/2  teaspoon dried sage
1 clove garlic, chopped fine (if desired)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup cornstarch
1/4 cup heavy cream
3 tablespoons white wine
1 pound skinless chicken breasts, pre-cooked and shredded
1 cup frozen peas
1 recipe pastry dough (see below)

[Note: Make pastry dough first *recipe below, and refrigerate, then precook your chicken breasts. To cook chicken breasts, I wrap them in foil and pop them in the oven at 300 degrees F for 35-40 minutes. Remove from oven and let cool.]

Preheat your oven to 375 degrees F.

In a 6-quart saucepan, heat the chicken broth over medium heat for 2 minutes.




Meanwhile, in large stockpot, melt butter over medium heat. Add onions, carrots, celery, parsley, sage, and garlic. Sauté until tender, about 10 minutes. Add salt and pepper. Stir.

To the hot broth, add the cornstarch and whisk together until it thickens, about 5 minutes. Add the mixture to the vegetables. Stir in the heavy cream, white wine, chicken, and frozen peas. Bring to a boil then reduce to a simmer for 5 minutes.




With a ladle, fill 4-6 ovenproof ramekins or bowls with the filling. (This recipe made 4 in my ramekins.) Place the ramekins on a baking sheet. Top with pastry dough, pinched around the rim of the ramekin.



[Note: For the crust, you can use store-bought pastry dough, or you can make it from scratch using this recipe below. For gluten-free, substitute your favorite gluten-free mixture for the flour. I use a blend of sweet rice flour and potato starch.]


PASTRY DOUGH

(Yield one crust)

1 ¼ cup sifted flour
1 teaspoon salt
6 tablespoons butter or shortening
2 to 3 tablespoons water
1 egg beaten with 1 tablespoon water, for egg wash on pastry (see below)
Kosher salt

Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2 to 3 tablespoons water and pulse a third time, for 30 seconds.

Remove the dough from the food processor and form into a ball. Wrap with wax paper or Saran wrap. Chill the dough for 30 minutes.

Sprinkle flour on a countertop or board. Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Place the dough on top. If desired, cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is 1/4-inch thick. Using a biscuit round or mold (or be daring and go freehand), cut out dough large enough to cover the tops of the ovenproof ramekins, leaving about 1/2-inch hangover. Place each round on top of the individual bowls and crimp the dough over the edge.

Brush with the egg wash and, IMPORTANT, make 4 small slits on the top of each to let out steam. Sprinkle with kosher salt. Place the baking sheet with ramekins in the preheated oven. Bake for 15-20 minutes. Remove from the oven and serve hot.


******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 



Wednesday, February 18, 2015

Mini Mac 'n Cheese Appetizer #recipe from author @DarylWoodGerber



Got my new cover for the next Cookbook Nook Mystery coming out in August: FUDGING THE BOOKS. Do you see Tigger in the hammock? Look closely!

Can you believe I'm already starting on the next book in the series (title is Cookbook Nook #5 so far - very inventive -  LOL). Whenever I start a book, I can't seem to think of anything else, so I need easy food. Little snacks. Lots of them. Mid-morning. Midday.  Midnight, if necessary. You probably don’t realize how much energy it takes to write a book. Thinking is hard work!

Sometimes it’s enough to make me want to give up writing… NOT. I couldn’t. I can’t. I have to write. There are too many characters in my head. They keep popping up. And stories. So many stories. So to write, I must eat!! Sigh. A girl’s gotta do what a girl’s gotta do. I sacrifice. :)

Today I'm sharing perhaps my all-time favorite comfort-food appetizer. It simply melts in your mouth. The wine adds just a hint of a kick!  

For a gluten-free option, which I make for myself, I use gluten-free pasta and gluten-free bread crumbs. Everything else is good to go!  Say cheese!

P.S.  Timothy O’Shea’s Irish Pub, which is the fictional “origin” for this recipe, is featured in my latest Cheese Shop MysteryAs Gouda As Dead.

MACARONI AND CHEESE APPETIZER
À la Timothy O’Shea’s Irish Pub

(Serves 4)

2 cup dried macaroni, cooked to tender (about 4-5 cups cooked)
1 clove garlic chopped
4 tablespoons butter
3/4 cup milk
1/4 cup white wine
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 1/2 tablespoons cornstarch
½ cup mascarpone cheese
1 cup grated cheese (equal parts Cheddars, Gouda, Monterey Jack)
1/4 cup bread crumbs
1/4 cup Parmesan cheese

Cook macaroni according to package directions.  Drain and set aside.  Pasta may be made a day ahead.  Note:  Do not forget to drain and set aside.  You do not want the pasta to be “wet.”

In a large saucepan, melt the butter over medium heat.  Add garlic, salt, pepper, paprika, and cornstarch. Cook about 1-2 minutes. It will boil and thicken. Stir constantly.




Add milk and wine, stir, and let boil to thicken.

Remove from heat and add mascarpone cheeese and grated cheeses.


Pour sauce over drained macaroni. Stir well. Fill 4 appetizer-sized ramekins with the mixture. Top with bread crumbs mixed with the Parmesan cheese.


Turn oven on to broil. Set the ramekins about 4 inches under broiler. Broil for 5-6 minutes until crisp.

Serve hot.


******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!