You’ve heard me say that I’m not much of a baker and I’m petrified by yeast. Sixteen years ago, I attempted bread from scratch and fell flat on my newlywed face. A total failure. My brand-new husband and I laughed it off as we both nearly broke our teeth on the rock solid brick I presented. And I hung up any further hopes of the irresistible smell of bread baking in my kitchen. Recently however, my next door neighbor Fred – who bakes bread for a hobby when he’s not bringing new babies into the world – has inspired me to give it a go again.
To make up for that yummy but less-than-cost-conscious post I wrote for last week’s ad (tenderloin crostini if you didn’t catch it), I figured I owed you a recipe for something you could probably make from ingredients you already have in your fridge. And no, I’m not talking about scrambled eggs, grilled cheese or boloney on white, either. I’m talking about a recipe that will make you look like a 4-star, fancy pants gourmet chef – for pennies. Hard to fathom, I know. But it can be done! Let’s make gougeres!
I have to thank the sweet girls in the Mequon cheese department for introducing me to my latest bad habit: Cambozola cheese, my friends. A soft and creamy blue – if you’re a blue fan, you simply must try it! And what better time to give it a taste than during the month of September, when it’s being featured as the Cheese of the Month!? (read: it’s ON SALE!)
A few days ago I had the radio tuned to WKLH while I drove the kids to school. The dj’s were taking listener calls (did anyone else hear this?) and the topic of conversation was “Dumb Stuff My Dad Used to Say”. I was riveted. It was quite entertaining…dads can spout off some funny material, after all. A few of my favorite quotes from the callers:
A Wisconsin winter favorite!
We’re nearly through the Holidays! Hooray for us, we’ve almost made it! The endless party conga is about to call it quits.
And I have to tell you, I’m so darned tired of cooking. Tired of cleaning the kitchen and loading / unloading the dishwasher too. At present, I’m staring at a dried up, once-gorgeous-but-now-bordering-on-pathetic tree that needs to be taken down ASAP.
Mmmm, I have a problem with cheese. Goat cheese, in particular. I can’t seem to incorporate enough of it in to my diet.
Over the last few weeks I’ve been in a real slump. Not much cheese drifting between my ears. But alas…. today the brain turned to cheese once again. I started thinking about BLT’s and how can I use cheese with this American favorite. Ahhahhh…. Layered BLT Dip. It was an instant hit in our Germantown Sendiks and I hope you and your family will enjoy it too!
The next time we have friends out, I’m going to make these terrific fish tacos. They’re perfect for entertaining; the preparation is simple, so I won’t have to spend the afternoon in the kitchen while our guests are hanging out on the sandbar.
One of the reasons why I love my job is the customers that I get to talk to. We share ideas, stories and often recipes. One of the customers that I have gotten to know loves to cook and often chooses Double Gloucester or Huntsman.
Last month he asked for several different cheeses in small quantities. We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off. The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder.
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