Boursin Cheese

Christmas may be over, but the gift-giving certainly isn’t.

Today is one of my roommate’s 21^st birthday, so in addition to a present, I am preparing one of her favorite foods: boursin cheese.

OK, so it isn’t really “cheese” per se. And despite the use of fresh herbs, it’s far from healthy. But that’s not going to stop us from enjoying it, is it?

Boursin Cheese
1 8oz. package cream cheese, softened
1 stick butter, softened
1 large clove garlic
1 tsp white wine
1 pinch salt and white pepper
2 tsp chopped fresh parsley
½ tsp chopped fresh thyme
1 tsp chopped fresh basil

OR

1 tsp parsley
¼ tsp thyme
½ tsp basil

In a large bowl, mash the butter with a fork until completely softened. Add the cream cheese and continue to mash.

Chop the garlic and add it, as well as the wine and seasonings to the cream cheese mixture. Stir until thoroughly mashed. Serve with crackers.

Family-Style Cheesy Bread

Now that we’re in the final stretch leading up until Christmas, it’s inevitable that the family will be in town. And by that, I mean inevitably delicious.

Food is a pretty big deal in my family. We’re the kind of people that treat every holiday like Thanksgiving. (Who are we kidding, we treat any time spent together like Thanksgiving.)

Of course, I’d like to spend the majority of my time with my family rather than in the kitchen, so last night I whipped up my Family-Style Cheesy Bread. It’s great because one (and by one, I mean my family and I) can just reach in and pull out a piece whenever his or her little heart desires. And even better, I get to spend less time cooking and more time consuming food with the family.

Looks like I can have my cheese and eat it too.

 
Family-Style Cheesy Bread
1 round loaf of bread, unsliced
2 cups shredded mozzarella
4 tbsp butter
2 tsp diced green onion 

Preheat the oven to 350 degrees.

Cut the bread into strips, horizontally, but not all the way through. Turn the loaf 90 degrees and do the same, creating a checkerboard pattern. Sprinkle the mozzarella between the cracks in the bread, parting the pieces to make room.

Melt the butter in the microwave for about 45 seconds, then mix in the green onions.

Place the loaf on a foil-lined baking sheet. Pour the butter and onions mixture over the bread, making sure it gets in between the pieces of bread.

Cover the loaf with more foil and bake for 15 minutes, then bake for an additional 10 minutes, uncovered. Serve directly out of the oven.

Best Damn Guacamole

It’s just about that time of the year: hot chocolate is united with peppermint schnapps, white elephant gifts are given, and bad sweaters abound.

Yes, the holiday party season is upon us.

Being someone who loves to cook, I of course opt to bring an amazing food item as my contribution. My desire to “wow” the other partygoers, however, often conflicts with my ability to get out the door on time. In other words, I’m always running late; but at the same time, I still want to bring something that’ll knock their socks off.

Over the years, I have come to realize that the perfect party dish is my Best Damn Guacamole.

Sure, it looks unassuming, but wait ‘til people try it. Not only does everyone say it is the best guacamole they’ve ever had—even those that claim to dislike guacamole say it is delicious. And the best part? It takes about 10 minutes to prepare.

Go ahead, bring it to your next holiday party. You—and they—won’t be disappointed.

Best Damn Guacamole
4 large avocados
1/3 cup diced red onion
1 medium tomato
1 clove garlic
¼ cup finely chopped cilantro
2 tsp cumin
1 tsp salt
1 small lime (optional)

Slice the avocados in half length-wise and remove the pits and the peels. Place two of the avocados and the onion in a bowl. Dice the tomato and finely chop the garlic. Add these, as well as the cilantro, cumin, and salt to the bowl. Use a fork to break up the avocado and mix the ingredients. Cube the remaining avocado and gently fold into the guacamole. 

If the guacamole will not be served immediately, squeeze half of the lime over the guacamole and gently mix it in. Finally, cover the guacamole with plastic wrap, pressing the plastic directly onto the guacamole, and chill until ready to serve.

Ultimate Panini with Easy Walnut Pesto

Every now and then, I decide to go out and buy some slightly pricier but fresh and phenomenal ingredients. The way I see it, finals are over, and I now have all the time in the world to dedicate to some kickass cooking.

That’s why I chose to spend 45 minutes on a sandwich.

I know that sounds ridiculous, but trust me, it was well worth how long it took to prepare. (Granted, the majority of that time was devoted to caramelizing the onions and making pesto. Ooer.)

They might not be one of the prettiest things I’ve made, but they’re certainly one of the most delicious. If you’ve got some time and some awesome ingredients, please—devote them to this sandwich.

Ultimate Panini with Easy Walnut Pesto
1 large yellow onion
1/3 cup olive oil, plus 2 tbsp
1 cup packed fresh basil
1 clove garlic
¼ cup walnuts
¼ cup grated parmesan cheese
1 loaf rustic bread
2 tbsp butter
8 oz. thinly shaved deli ham
1 block of fresh mozzarella, sliced

Cut the onion into small rings and place with 1/3 cup of the olive oil in a pan on mid-low heat. Allow the onions to caramelize while preparing the rest of the ingredients. (It should take about a half hour.) Try not to let them brown.

Chop the basil at the same time as the garlic, continuing to do so until they are finely minced. Put the basil-garlic mixture in a bowl and cover with the remaining olive oil. Finely chop the walnuts, and add these as well as the parmesan to the bowl. Mix thoroughly and set aside.

Cut the bread into half inch thick slices, spreading the outsides with butter and the insides with the pesto. Layer the caramelized onions, ham and mozzarella and top with the other piece of bread. 

To cook the sandwiches, bring a pan to low heat. Place the sandwich in the center of the pan and cover with a square of foil. Place another pan, underside down, on top of the foil. Put something heavy in this second pan to weigh it down so it presses on the panini. Flip the sandwich when you can hear the butter sizzling and the bread is golden.

Pumpkin Cheesecake Bites

My holiday baking spree took a turn for the delicious yesterday.

(Yes, that is now a phrase. Officially.)

I was looking through my pantry and saw that I still had a can of pumpkin puree. But rather than save it for next year, I decided it was never too late to enjoy pumpkin in the holiday season.  I didn’t want to make a pumpkin pie, because that’s too Thanksgiving-y, and I didn’t want to make something too bulky for individual servings. And that’s when it hit me.

Pumpkin. Cheesecake. In bite-sized pieces.

I used a silicon brownie bite tray for the baking, but I’m sure you could just as easily use a miniature cupcake tins, or even bake a massive slab and cut it into pieces.

Either way, I assure you that it will take a turn for the delicious.


Pumpkin Cheesecake Bites
6 tbsp butter
1 ½ cups graham cracker crumbs
1 8 oz. package cream cheese, softened
1 cup pumpkin puree
1 egg
½ cup sugar
2 tsp pumpkin pie seasoning
OR
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg

Preheat the oven to 350.

Melt the butter in the microwave then mix in the graham cracker crumbs. Coat the cupcake tin/bite-sized tray with cooking spray, then place a teaspoon of the graham cracker mixture in each. Use fingers to press and compact the graham crackers until completely flat.

In a bowl, mix the softened cream cheese and pumpkin puree. Beat in the egg, and then the sugar and seasonings. Put a heaping spoonful of this pumpkin mixture on the graham cracker crumbs. Bake for 45 minutes, and let cool completely before serving.

Hanukkah Latkes

Last night, my friends and I threw a Hanukkah party, and naturally, it was all about the food. The Argentinean friend brought empanadas, I made boursin cheese (surprise surprise), and together we made latkes.  

Now, I am here to tell you that grating potatoes is not fun. The end result, however, is well worth the effort. They are kind on the wallet, as well as seriously delicious. There’s really no reason not to make latkes.

There’s still two days of Hanukkah left, so get on it!

Latkes
6 medium potatoes
1 small onion
2 eggs, beaten
¾ cup flour
1 tsp salt
½ pepper
A ridiculous amount of vegetable oil
Sour cream and applesauce to garnish

Wash and peel the potatoes, then grate them using a cheese grater. (If you have a food processor that works too, and would make things insanely easier.) Do the same for the onion.

(Note: the potatoes will brown very quickly. Have no fear, they’ll still look and taste good when they’re finished.)

After grating the potatoes and onion, place them in several paper towels and squeeze out all the liquid. Stir in the eggs, flour and seasonings until thoroughly mixed.

Fill a pan with about half an inch of vegetable oil and bring it to high heat. Place spoonfuls of the potato mixture in the oil and flatten them. Flip them occasionally until golden brown. Once finished, lay out on paper towels to drain the excess oil. Serve with sour cream and applesauce.

Cheesy Rice and Beans

When it comes to cooking, I like to do it cheap. I am, after all, a starving student (well, maybe not starving… I certainly eat enough). And because I just got back from a weekend in Las Vegas, I need to make some budget-friendly dishes for a while.

On a side note, while in Vegas I spent a ridiculous amount of money at a ridiculously large buffet where they had—wait for it—Bacon Mac ‘n Cheese. Chyeah! 

But I digress. This recipe for Cheesy Rice and Beans is one of the cheapest ones I know, and it makes a pretty sizeable amount of food. Not to mention, it makes “the entire apartment smell like a Mexican restaurant” (says the disgruntled roommate). Well, I’ll take that.

Cheesy Rice and Beans
2 cups chicken stock
2 cups rice
2 tbsp olive oil
½ cup chopped onion (yellow or white)
1 clove garlic
1 can diced tomatoes with chilies
1 tbsp cumin
1 can corn
1 can black beans
½ cup shredded Mexican mixed cheese
Sour cream and cilantro for garnish

Prepare the rice using chicken stock instead of water. As this is cooking, bring the olive oil to medium heat. Add the onion and sauté until they are somewhat transparent and golden around the edges. Chop the garlic and add this as well. 

Pour the can of diced tomatoes over the onions and mix thoroughly. Add the cumin and stir. Finally, add the corn and black beans, and stir until heated through.

When serving, top with a generous amount of shredded cheese, a dollop of sour cream and several leaves of cilantro.

Five Minute Fudge: Rocky Road Style

The holiday season is upon us. Sure, you could get caught up in the decorations, the presents or even the spirit (let’s be honest, I certainly do). But what’s even more exciting is getting caught up in baking.

To say I get caught up in baking, of course, is a bit of an understatement. In the month of December, I tend to prepare a dessert item every three to five days. Luckily, I’ll be providing the majority of those recipes.

The one I’m providing today, ironically enough, involves no baking. It actually takes about 5 minutes to prepare in the microwave, and then however long you want to let it chill in the refrigerator. It’s hard to go wrong.

However, I do have one warning: they are extremely rich. Eat responsibly. (Though you won’t want to.)


Five Minute Fudge: Rocky Road Style

3 cups semisweet chocolate chips
½ cup peanut butter
1¾ cup marshmallows
1 cup peanuts

Line a 9x9 pan with wax paper or foil and spray with cooking spray. Microwave the chocolate chips and peanut butter for 30 second intervals, stirring in between, until melted. Mix in the marshmallows and peanuts, and pour into the pan. Refrigerate for at least one hour, or until firm.

Bacon Mac ‘n Cheese

Alright, it’s about time I did some serious cheese pushing.

As I’ve said before, I love Kraft Mac ‘n Cheese. It’s delicious, and not to mention cheap. It’s great for those times when you get home at the end of a long day and just want some easy, fast comfort food.

Last night was one not one of those nights.

It had, in fact, been a long day. I was in class for 10 hours, and had only gotten 2 hours of sleep of the night before. (I know, you came here to listen to me whine). But last night, I just wanted to come home and have an awesome meal.

Because, when it comes down to it, there aren’t many foods much more awesome than cheese. That got me thinking: what was the cheesiest food I could prepare? I decided to make some real mac ‘n cheese—nay, macaroni and cheese—that would satisfy my cheese need, as well as my desire for comfort food.  I also decided to throw in some equally awesome bacon for good measure. (Bacon is life, after all.)

Because I usually have a wide variety of cheeses in my fridge, the sky was the limit. I decided on a combination of havarti (arguably one of the best cheeses ever), mozzarella, and cheddar for some color.

And that, my friends, made for an awesome meal.

Bacon Macaroni and Cheese

6 slices of bacon
½ lb pasta (about 2 cups)
1½ cups milk
3 tbsp butter
2 tbsp flour
2 cups cheese (shredded or diced)
½ tsp salt
Pepper to taste
1/3 cup bread crumbs

Preheat the oven to 350.

Cook the bacon in a pan on medium heat until it is crispy, saving about a teaspoon of the grease. Meanwhile, prepare the pasta (either elbow macaroni or shells is best) according to the directions on the box.

In a saucepan, warm the milk. In a larger pot, melt 2 tbsp of the butter on medium heat (do not let it brown) and stir in the flour. Once thick and thoroughly mixed, add the milk. 

Turn the heat down to its lowest setting and gradually add the cheese, stirring until it is smooth. Crumble the bacon and add it, as well as the teaspoon of bacon grease, to the cheese sauce. Mix in the pasta, and pour into a 9x13 glass pan.

Melt the remaining tablespoon of butter and mix in the breadcrumbs. Sprinkle this over the pasta, and bake until the cheese is bubbly and the breadcrumbs are golden brown.

Pure and Simple Greek Salad

I live with, and share a kitchen with, a food purist.

On one hand, it’s very nice—we always have plenty of quality ingredients and we always eat quality food. On the other hand… I live with a food purist.

I can’t tell you how many times I’ve been told that “those aren’t real bagels, you know.” (The water here in California just doesn’t live up to that of New York, he says.) Or that I can’t use strawberry flavored cream cheese, because it “tastes like frosting.” (The only appropriate topping for bagels is plain cream cheese—or salmon, if you’re feeling particularly kosher.)

Ok, so those are both bagel-related. Breakfast items aside, I can’t indulge in crappy junk food without being told that my Kraft mac ‘n cheese, delivered pizza, or whatever I may require to eat my feelings just isn’t edible. This will then be followed by the statement, “I guess I’m just a __________ purist.” (Insert any food item here.)

So, I have decided to share the most simple and pure recipe I know: Greek salad. It’s made with very few ingredients, and fresh ones at that. It makes for a beautiful and authentic dish.

As my lovely roommate would say, stay pure, my friend—stay pure.

Pure and Simple Greek Salad

1 medium cucumber
2 large tomatoes
1 small red onion
1 bell pepper
1 tsp olive oil
Salt and pepper to taste
¼ cup crumbled feta cheese

Cube the cucumber, tomatoes, onion and bell pepper into bite-sized pieces. In a large bowl, mix the vegetables with the olive oil. Sprinkle with the salt and pepper and mix again. Top with the feta and serve.