|
In the mood to try something new? All
of these recipes can be made with cheeses we carry in the store.
If you have any questions about the recipes or any suggestions
for other recipes in which you’ve used some of our products,
please feel free to send us an email.
Yields 6 portions
You will love this recipe, it's simple and de-li-cious! The asparagus,
proscuitto & goat cheese flavors are wonderful combination together
with the chicken.
- 4 T cider vinegar
- 1 T honey*
- 1/3 c. coarse-ground mustard*
- 3/4 c. extra virgin olive oil*
- 3 boneless skinless chicken breast, pounded to 1/2 inch thickness(preferably
free-range)
- 6 slices proscuitto*, medium-thin
- 4 oz blue-veined or plain goat cheese*, divided into 6 portions
- 18 small asparagus spears, trimmed to 5 inch lenths & parboiled
butcher twine
Whisk together the vinegar, honey, mustard and oil until well blended.
Halve the chicken breasts and lightly brush each half with the vinaigrette.
Place a slice of proscuitto on breast half lengthwise. In one corner, place
a portion of goat cheese and 3 asparagus spears. Roll into a bundle and
tie securely with two 6 inch lenghts of twine. Trim excess twine. Repeat
with all the breasts and brush with vinaigrette. Cook on medium heated
grill turning on all sides, until done, about 20 minutes. Enjoy!
* Ingredients available at Old World Market
Return to Top
Yields 6 servings
- 8 slices firm white bread, Como or Challah*
- 2 scallions, chopped (including some of the green)
- 8 strips precooked bacon or pancetta*, chopped
- 1 cup shredded sharp cheddar*
- 1 can (14 oz) diced tomatoes, drained, patted dry
- 3 eggs
- 1 1/2 cups milk
- 1/8 tsp black pepper
- 1/8 tsp hot-pepper sauce
- Coat shallow 2-quart baking dish with cooking spray. Arrange
half the bread in single layer in dish, cutting to fit it. Cover
with half the scallions, bacon, cheese and tomatoes. Repeat
second layer.
- Combine eggs, milk, pepper and hot-pepper sauce. Pour
over casserole; cover. Can be made ahead and refrigerated
for up to 2 hours.
- Preheat oven to 375F. Bake, uncovered at 375F for 45 minutes
or until lightly browned. If browning too quickly, cover
loosely with foil.
* Ingredients available at Old World Market
Return to Top
Never discard those little leftover bits and pieces of cheese lurking
in your refrigerator. Fromage fort is the ultimate way of using
leftover cheese. It is delicious with crackers or melted onto
toasts. It also freezes well.
- 1/2 pound cheese pieces*
- 1 garlic clove
- 1/4 cup dry white wine*
- Black pepper
- Salt*
- 1 large baguette*
Trim off the mold and dried ends from the cheeses and put pieces
in the bowl of a food processor, add 1 garlic clove, about 1/4 cup
of dry white wine and a big grinding of black pepper. Salt is usually
not needed, but taste the mixture and add some if it is. Process
for 30 seconds or so, until the mixture is creamy but not too soft,
and then pack it into small containers. The fromage fort is ready
to use now, either served cold or spread on baguette and broiled
for a few minutes. Broiling will brown the cheese and make it wonderfully
fragrant.
* Ingredients available at Old World Market
Return to Top
Yields four servings as entree or eight servings as side dish
- 1 lb. Orecchiette pasta*
- 1 lb. pre-washed baby spinach
- 1/2 tsp. minced garlic (about 1 clove)
- 1/2 cup (4oz) prepared pesto sauce*
- 2 Tbsp. olive oil*
- 2 Tbsp. capers, drained*
- salt and pepper to taste*
- shredded parmesan cheese, to taste*
- Boil water for pasta in a large stock pot. Meanwhile, in a large serving
bowl (preferably metal, to keep the pasta warm), combine garlic,
pesto, olive oil and capers.
- Add the pasta to the boiling water and cook for about 1 minute
short of being done.
- Add the spinach to the boiling water and pasta for the last minute.
- Drain the spinach and pasta immediately and toss with the prepared
ingredients in the large bowl.
- Season with salt, pepper and parmesan cheese to taste.
Serve it with a country italian bread and chopped cantaloupe.
* Ingredients available at Old World Market
Return to Top
Yields 6-8 servings
This sandwich can be made one day ahead of time.
- 1 loaf rustic Italian bread, such as pugliese*
- 1/4 cup basil pesto*
- 2 large roasted red peppers, sliced 1 inch strips*
- 1/3 lb. provolone cheese, thinly sliced*
- 1/3 lb. prosciutto di parma, thinly sliced*
- 1/3 lb. sopressata salami, thinly sliced*
- Slice loaf of bread horizontally.
- Spread half of the pesto on the bottom
and add the pepper strips.
- Arrange the prosciutto and salami
and top with the provolone.
- Spread the other half of the pesto
on the top piece of bread.
- Place the top crust on sandwich.
- Wrap the sandwich tightly with plastic wrap and then foil.
- Set a weight,
such as a brick or cast-iron skillet on top for at least 1 hour.
- When ready to serve, slice sandwich into 6 – 8 pieces.
* Ingredients available at Old World Market
Return to Top
Yields 4-6 servings
- 1/2 lb. Gruyere*
- 1/2 lb. Emmenthal*
- 3 Tbsp. flour
- 1 clove garlic
- 1-1/2 c. dry white white*
- 1 Tbsp. kirsh (optional)
- Pepper and nutmeg to taste*
- Grate cheeses and dredge with flour.
- Rub the inside of the pot with a cut
garlic clove. Discard garlic and place pot over medium flame.
- Warm wine; do not boil.
- Add kirsh, if desired.
- Add cheese by the handful,
stirring constantly until the cheese is melted.
- Add pepper and
nutmeg to taste and heat to boiling.
- Transfer to tabletop burner.
TO SERVE: Spear bite-size pieces of bread on a fork and dunk into the cheese.
Stir until bread is well coated, then remove while rotating fork to keep
cheese from dripping. Be careful, because the cheese is hot!
THE BREAD: Allow 7 ounces per person. Cut crusty Italian or French Bread
into bite size cubes, making sure each cube has some crust so the bread
is held firmly on the fork and does not fall in the fondue.
* Ingredients available at Old World Market
Return to Top
Cheese | Cheese
Talk | Bread | Charcuterie | Wine | Gifts | Recipes | Catering | Events | ASK
Contact Us | About | Home | Legal Notice | Privacy Statement | Site Map |
