Feb 27, 2011

Best Giveaway Ever: A Cheese Basket!

As I quipped to my husband a few nights ago, "There are those who need a coffee fix (me), there are those who need a chocolate fix (also me), and then, Tuvia, there are those that need a cheese fix (me!)."

As a perpetual snacker, I've been known to grab a slice of cheese to hold me over before a meal. The  more cheese on my pizza, the better. Grilled cheese? My favorite comfort food. On (Gregorian) New Year's, we dined on cheese and crackers, and for our Super Bowl Party, we prepared a wide array of cheesy treats (including cheese fondue, thanks to some guests). And, of course, my favorite kind of cheese? That which pours out of my husband, Tuvia, who, because of my love of all things cheese, has been deemed the Cheeseball ...

But where am I going with this? Well, a giveaway, that's where I'm going!

The amazing folks at Anderson International Foods, who are behind the delicious lines of (mostly) cholov Yisrael cheeses Natural & Kosher, Les Petites Fermeries, Organic & Kosher, and the new Pure & Kosher, dropped the most amazing basket of cheeses at my front door late last week to review (of course, it arrived right after we'd gone out for burgers so I had to wait three hours before cracking into the cheese, which I did, at nearly midnight). Of course, the variety and amount of cheese had my eyes popping, and Tuvia was more than gracious in helping me in sampling.

My favorites? The Goat Cheese Medallions with Cranberries and Maple Syrup (chalav stam). This is one of those moments when I wish there was taste-o-vision, because this cheese is more like dessert in its flavor. Like eating a thick, creamy sweet drop of yogurt or ice cream. Even Tuvia was a fan of this one. Oh! And? It's gluten-free! Hoo-rah!

There also was the Processed Olives Cheddar (chalav Yisrael), which, let's be honest, sounds a little crazy, right? After tasting it, however, the flavor of black olives emanates from the cheese, and I'm very much looking forward to making a gluten-free pizza with this. How? The cheese is round, so I plan on throwing some pasta sauce on a pita, putting the round cheese on top, and going for it. It's the cheese and olives in one! Brilliant!

Having never had Havarti (chalav stam) before (do I live under a rock?), Tuvia and I were eager to crack the package open. With crackers in hand, Tuvia gave it a go and really liked the flavor, likening it very much to our favorite cheese -- Muenster. The flavor was muted, but it was creamy and delicious. He also cracked into the Sharp Goat Cheddar (chalav Yisrael), which piqued both of our curiosities. Tuvia said the hints of goat cheese were very strong, but he ate half a block on his own anyway!

We have a lot of cheese left, and I'm stoked that a lot of it is kosher for Passover, too. So, I'm not going to lie, we're saving a lot of it for Passover cheese cravings -- including the Goat Cheese Medallions (chalav stam), Goat Mozzarella with Fine Herbs (chalav Yisrael) and Goat Mozzarella with Red Peppers (chalav Yisrael). What I do have to say overall about these cheeses, however, is that they're classy, upscale, and they won't break the bank. I'm no cheese snob, but I'd put out any of these cheeses on my cheese plate any day.

But I'm sure you're wondering -- how can I win a basket of delicious kosher cheeses? Here are the details -- read them carefully!
  • The giveaway runs through Friday, March 4, at noon (EST). 
  • To enter, you must post a comment on this post with an original cheese recipe from your arsenal -- and if it's gluten-free, you'll make me a happy camper. Original can be a recipe you found that you adapted, I just don't want you to Google "cheese recipe" and put something here!
  • The winner will be chosen at random, but must provide an original recipe in order to win. 
The winner will receive an amazing cheese basket from Anderson International Foods delivered right to your door, and your recipe will be featured March 10 on the Sincerely Brigitte blog of Anderson International Foods CEO Brigitte Mizrahi, a French cheese connoisseur and the woman behind the four lines of cheese currently on the market today.

Also, be sure to "like" the Sincerely Brigitte Facebook Page and follow Brigitte on Twitter! Good luck everyone!


Suburban Sweetheart said...

I. Am. Hyperventilating. Also, salivating. THIS SOUNDS AMAZING. And ever since my trip to Israel, I've been craving Israeli cheese - the breakfast buffets at the all of the hotels were we stayed were filled with the most delicious cheeses I've ever seen or tasted. My mouth waters remembering them!

My favorite cheese recipe is a simple one, my "fancy grilled cheese," which I've told you about before. It's two slices of muenster cheese on ciabatta bread with fig jam, baby spinach, & a bit of crumbled walnuts. Put it on a panini press (or, in my case, a George Foreman...) & it's THE BEST GRILLED CHEESE IN THE WORLD. Though I sure would like to try it out with some different kinds of cheeses. Wink, wink.

Coolest giveaway of all time.

Drew said...

While I use cheese in everything (literally, I'm a huge cheese head and not in a football way) I chose this recipe because it's versatile and you can use any cheese you like in it! I adore frittatas because they're easy, perfect for leftover produce, reheat well and adaptable to dietary restrictions. Also, you can cover them in cheese. Yum!

I recently discovered the goat cheese medallions at my kosher grocery and I almost cheered since it's hard to find good goat cheeses that are kosher.

Also, this is your best giveaway ever!


5 Large Eggs
1 Bag of Kosher for Passover Shredded Mozzarella Cheese
1 Small Tomato
10-15 Cherub Tomatoes
1 Tablespoon of Extra Virgin Olive Oil
1 Tablespoon of Assorted Herbs ( I use Thyme, Basil, Fennel, and Lavender)
1 Tsp of Kosher for Passover Potato Starch
2 Tablespoons of Water
3 Cloves of Garlic
1 Large Shallot
4 Asparagus Stalks
1/2 Small White Onion
Salt and Pepper to Taste


If you juice your own juices you can save the pulp from veggie juices. Provided you remove all seeds and skins prior to juicing. I like to throw the sauteed pulp into various dishes for additional flavor and nutrients.

Preheat the oven to 350 degrees farenheit.
Melt the butter and oil in a large saute pan over low to medium heat.
Wash and chop the asparagus into 1/2 inch to 1 inch pieces.
Wash and chop the small tomato into small pieces. Remove as much of the seeds and liquid as possible. Put to the side for now.
Once the butter and oil is hot, place the asparagus into the saute pan. Carefully moderate the temperature of the butter and oil to prevent burning.
Chop the shallot and 1/2 of the small onion. Place directly into the saute pan.
Keep the saute going by tossing occasionally.
Crack 5 eggs into a medium bowl and whisk together very well. Add 2 tablespoons of water and whisk. Slowly whisk in the potato starch a little at a time. There may still be small lumps of starch, that is okay. Mix it as well as you can! Set to the side.
Season the vegetables that are sauteing and add the chopped tomatoes. Add in the herbs and pressed garlic. Continue to saute until the asparagus are just cooked and slightly soft but still stiff in the center. Turn off the heat and put to the side.
Stir in 1/2 of the mozzarella cheese into the egg mixture. Add the contents of the saute pan into the egg mixture and stir well.
Pour the egg mixture into a small to medium sized pan. Or, if using enameled cast iron saute pan, pour back into the pan.
Place the cherub tomatoes on the surface of the egg mixture. Distribute evenly.
Cover the frittata with the remaining mozzarella cheese.
Place in the oven and set a timer for 25-30 minutes.
Every oven is different and older ovens can have difficulty maintaing a constant temperature. Check frequently to make sure it cooks evenly!
When completely cooked, the eggs will brown and a spaghetti stuck in the middle will come out clean.
Remove, Serve and Enjoy!


Tamara said...

Hmmm... I actually have a recipe I have made before that is SUPER easy, gluten free (doable), and includes cheese.

I FREAKING love cheese too, so does Avi.

Stuffed Peppers

8 bell peppers, I like to use all colors: Cut tops off, discard seeds and clean. Don't waste the tops, cut around the stems and dice up enough to make a quarter cup.

Boil the peppers in boiling water for 5 minutes. Drain. Sprinkle insides with salt.

In a skillet saute Ground Beef or Soy Meat (I use soy which is how I can keep this kosher). I'm not sure if you have some alternative that is gluten free but you can figure that part out :). Saute the meat, 1/2 cup chopped onion, and the 1/4 cup of peppers until browned and tender.

Add 3 medium tomatoes chopped. Simmer until tomatoes are cooked (4 or 5 minutes). Add 1 can whole kernel corn, 1 can cream corn, salt to taste, basil to taste and pepper.

Stuff peppers with this mixture.

Normally I would sprinkle bread crumbs on top and then cheese, but you can just do cheese as the topper.

Place peppers in a tray and back for 35 or so minutes, uncovered, at 350.

I think the only challenge in keeping this gluten free is that you can't mix real meat and real cheese.

Tamara said...

PS, my Shakshuka recipe is better than any we've ordered at far too many restaurants. Top it with cheese and you would have a gluten free cheesy shakshuka to die for. The catch? IF I win, I share the recipe ;) LOL

SusQHB said...

Ooooh, I look forward to getting some great recipes from this.

Our go-to dairy dish for Shavuot is a yummy Blinz Souffle (souffle meaning sorta kugel like since we're too lazy to individually roll each blinz). We've adapted it from a dish my mother-in-law makes. We tend to add "healthier" alternative ingredients.


2 Eggs (or we use egg substitute)

½ Cup Sugar (or we use Splenda)

1 lb Cream Cheese

1 lb Cottage Cheese or Farmers Cheese


½ Cup Sugar (or we use Splenda)

2 Eggs (or we use egg substitute)

1 Cup Flour (or we use whole wheat flour)

½ lb Melted Margarine or Butter (or we use Smart Balance marg)

Pinch of Salt

3 TSP Baking Powder

¼ Cup Milk

1 TSP Vanilla


1. Mix Filling – Set aside
2. Mix Batter
3. Pour ½ Batter into greased 9” X 13” pan (preferably glass)
4. Spread Filling over batter
5. Pour remaining Batter over Filling
6. Bake 1 hour at 325°

J.R. said...

Garlic Parmesan chicken

1 cup french bread crumbs
1 cup Parmesan cheese
1/3 cup parsley
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic
1/2 stick butter or margarine
4 lb chicken (skinless to reduce fat)

Mix dry ingredients.

Heat garlic and butter until melted.

Coat chicken with garlic / butter, then coat with crumbs. Sprinkle extra over chicken.

Bake 1 hour @350F (depends on size of chicken pieces)
Bake tenders 30 min @350F

Glad Hatter said...

I love my jokes and my snacks cheesy! :)

Here's a super fab cheesy recipe that could be good gluten free, although I usually go for floury batter.

Chile rellenos:
Basically roasted peppers, stuffed with cheese, battered, then fried.

Chiles can be of any size, but the bigger ones are easier to stuff & fry.

Roast the chilies in a single layer in the oven until the skins blister. Peel them off and remove seeds.

Fill with cheese.

coat with your favorite batter & fry. Gluten free batter I saw online for rellenos was just dipping in stiff egg whites.

The Kosher Cruiser said...

Ooooooo I love cheese.

Here is my original recipe

You take one box of wacky mac. Follow the directions on the box. Add some pepper for flavoring (this is how I am adapting it to make it my own).

Boom just like that you have a great thing of mac and cheese. Simple and easy.

LoudLion said...

Love those cheeses...

simplest and best, is a nice Monterey Jack grilled cheese with tomato.

Use gluten-free bread to make you a happy camper.

Keep up the good work!

G6 said...

Broccoli Rigatoni & Mozzarella Melt

4 Tablespoons Butter or margarine
4 cloves garlic
4 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1 pound frozen broccoli
16 ounces rigatoni
8 ounces shredded mozzarella cheese

Sauté garlic in melted butter until softened.

Stir in flour until mixture is smooth and bubbling.

Stir in milk and salt and cook, stirring well, until mixture is thickened and boiling.

Prepare pasta in a large pot and add broccoli during last 4 minutes of cooking time. Drain.

Grease 9" x 13" pan. Spoon 3/4 cup of sauce on the bottom of the pan. Pour in half of the pasta/broccoli mixture. Layer half of garlic sauce on top. Repeat with remaining pasta and remaining sauce. Sprinkle with mozzarella cheese.

Bake at 350° for 1/2 hour.

G6 said...

Look at that - it cut off the beginning of my comment which said what an AWESOME giveaway this is and how much I LOVE, LOVE, LOVE all things cheese and how it's not a "real recipe" (hence my submission above) but fancy cheeses are best eaten straight, or microwave melted in a sundried tortilla wrap w/ a few extra sundrieds thown in for good measure.
Havarti is one of my favorites - tons of creamy goodness.
Sorry my recipe above isn't gluten free, but it sure is yummy and creamy!

Donyel said...

My mother's friend brought this recipe with her from Israel.

Feta Cheese:

1 gallon whole milk
1 tablespoon of fresh, plain yoghurt
1/2 tablespoon of rennet
1 tablespoon salt
1/2 teaspoon oregano
a one gallon pot with lid

1. Warm the milk to 86 degrees Fahrenheit to prevent the milk from sticking to the bottom of the pot.

2. Add the yoghurt to the milk and remove it from the heat. Then mix in the yoghurt and let it sit for one hour.

3. After one hour, completely mix the rennet mixture into the milk. Let the new mixture sit overnight at room temperature.

4. In the morning, check for a clean break of the curds. (The milk should have gelled).

5. Start cutting the curds on one side right down to the bottom. Continue until all of them are around 1/2 inch by 1/2 inch in size.

6. Allow them to sit and stir them once in a while over a period of 15 minutes or until the curds are contracted.

7. Drain off the whey through cheesecloth, and reserve for later. Let the curds drain until there is no more whey left.

8. Place the curds in a bowl and add salt and oregano. Then place the curds in between two pieces of cheesecloth and place a heavy weight on top of it. Let sit overnight.

9. Take the whey and add 5 tablespoons of salt. Stir until dissolved.

10. In the morning, cut the cheese into cubes and place them in a jar. Place it in the refrigerator and let the cheese "pickle" for a few days.

11. When ready to serve, shake off the excess salt.

alltumbledown said...

Easy cheesy spinach frittata:

Ingredients: 1 bag frozen or fresh spinach, 5 eggs, 1 pint low fat or no fat ricotta cheese, feta cheese ,munster cheese to top, salt and pepper

1. Defrost and squeeze liquid from frozen spinach or chop fresh spinach

2.In large bowl, mix eggs and ricotta cheese. Whisk to combine.

3. Add dollops of feta, salt and pepper to taste. Pour into pie dish.

4. Bake at 400 for 30 minutes. Add munster cheese and cook for another 10 minutes, or until browned.

This is the basic format, but you can add any other delicious veggies of your choice.

Unknown said...

when I saw your posting on facebook I got so excited because well I live for cheese. and all things cheese.

My favorite way to eat cheese is generally with carbs. So here's a really yummy cheesy pasta recipe that is super easy to make.

3/4 to 1 box whole wheat penne rigate
2 plum tomatoes diced
1/2 can of black pitted olives rough chopped.
1 t0 1 1/4 cups of jarred tomato basil marinara sauce ( I personally like gefen funny huh? but you can use any brand you want)
1/4 to 1/2 cup light cream
fresh grated parmesan or Romano cheese
2 to 3 basil leaves chopped chiffonade ( optional)

Cook the pasta according to package directions. In a small separate sauce pan add the olives, tomatoes, jar sauce and light cream. stir and let simmer on a very low flame while the pasta cooks. when the pasta is done shut the flame of the sauce. Drain the pasta and place in a bowl. Pour the sauce over and toss to coat. Using a microplane or cheese grater take your block of cheese and lightly grate it over the top of the pasta. Toss the basil on the top, serve and enjoy!

mbfme said...

You had me at cheese.

Shavuos is my second favorite holiday, because who doesn't love dairy. And the ability to eat ice cream right after dinner? My first favorite is Purim because I've never met a cookie I didn't like. Anyway, my mom is a great cook and made a fantastic cheese souffle for dinner and then her amazing home made mac and cheese for lunch. But why not put them together?


* 1/2 cup uncooked elbow macaroni
* 1 1/2 cups milk
* 1 1/2 cups shredded Cheddar cheese
* 3 tablespoon butter
* 3 egg yolks, beaten
* 1 cup soft bread crumbs
* 1 tablespoon grated onion
* 2 teaspoons chopped parsley
* 3 egg whites, beaten with 1/4 teaspoon cream of tartar until stiff

Cook macaroni in boiling water according to package directions. In a saucepan, combine milk, cheese, and butter; cook, stirring, over low heat until cheese is melted. Stir a small amount of the hot mixture into the beaten egg yolks, then return to remaining hot mixture in the saucepan, blending well. Stir in cooked macaroni, bread crumbs, onion, and parsley.
Gently fold beaten egg whites into macaroni mixture. Pour into an ungreased 1 1/2-quart soufflé dish. Bake at 325° for 55 to 65 minutes, or until set. Serve immediately.

Sometimes I'll put in tuna as well, for a yummy, puffy and soft alternative to quiche. I've also substituted green onions for the regular onion and added some julienned spinach for a few added vitamins and some color.

Chaviva Gordon-Bennett said...

So many amazing recipes!

ALSO: If you post a comment, please make sure to either email me (kvetching.editor@gmail.com) your contact information if it isn't easily accessible. This means you "info"!

Anonymous said...

Yum cheese!!

I am seriously in love with this cheese:


When you grill it, it retains most of its shape and forms a delicious crust on the outside. It is sometimes hard to find, and you need to look for it at a place that sells Mediterranean foods, especially ones from Cyprus.

A good appetizer:

3 Tbs. virgin olive oil
1/2 medium yellow onion, cut into 1/4-inch dice (about 3/4 cup)
A pinch of Kosher salt and two twists of freshly ground black pepper
12 pitted Kalamata olives, slivered (about 1/3 cup)
1 tsp. finely grated lemon zest
1 8-oz. package halloumi cheese, cut into 1/4 -inch-thick slices
Heat 2 Tbs. of the oil in a nonstick skillet over medium heat until hot. Add the onions and cook until soft but not brown. Reduce the heat to medium low, add salt and pepper and continue to cook until the vegetables brown. Turn the heat to low and stir in the olives, lemon zest, and the remaining oil. Remove from the heat and cover to keep warm.
Set a nonstick skillet over medium-high heat until hot. Cook the halloumi until golden, flip and cook until the second side of each slice is golden. Reduce the heat as needed if the halloumi is browning too fast.

dena said...

This is an easy recipe I adapted from epicurious.com. Canned green chilies aren’t very high on the scoville scale, but if you are the type that thinks horseradish takes your breath away, omit it and don’t even think of going near the jalapeños!

Green Chili and Cheese Quesadillas
Makes 4 servings

1 small can chopped green chilies, drained
1/2 cup chopped fresh cilantro
8 teaspoons vegetable oil
8 9-inch flour tortillas
1 pound Monterey Jack or cheddar cheese, grated
1/2 cup sliced jalepeño peppers (from a jar) (optional)
1/2 cup of pico de gallo or tomato salsa

In a medium bowl, mix together chilies and cilantro.

Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add 1 tortilla to skillet and smoosh it around a little to spread the oil. Top with 1/2 cup of loosely packed cheese, 1 tablespoon of chili mixture, 1 tablespoon jalapeños (if desired) and 2 tablespoons salsa. Top with another tortilla.

Cook until bottom is golden brown, about 3 minutes. Flip quesadilla over. Cook until new bottom is golden brown and cheese melted, about 3 more minutes.

mbfme said...

Did you say anything about multiple entries? I think not :-)

I got this a while back from the NYT. Greens are yummy, but they are like heaven with cheese. Use twice the cheese in this recipe: half on the inside and half on top. You can use left over rice for this recipe too (check with your restaurant to make sure the rice is parve, it might be if they use a rice cooker exclusively)

1 pound Swiss chard, washed and stemmed

1/2 pound spinach, washed and stemmed

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 teaspoon chopped fresh rosemary

3 large eggs

1/2 cup (2 ounces) grated gruyère cheese

1 cup cooked basmati brown rice

1. Bring a large pot of water to a boil while you clean the chard and spinach. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Blanch the spinach for 30 seconds, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.

2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.

3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard and spinach. Stir together for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.

4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.

5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving.

merav said...


My all time favourite cheesy food is Hachapuri.. a Georgian cheesebread. If you haven't tried it, you are MISSING OUT!

Here is one recipe, though there are bazillions of versions and transliterations.. (eg Khachapoori, Khachapuri, Hachapoori, etc!)

1/2 cup milk
1 cup buttermilk
1 egg
50 grams butter
pinch baking powder
pinch salt.
4? cups flour - put in a few cups and then keep on adding until the mixture is a good malleable dough.

Mix dough ingredients to form a soft dough.


A mixture of hard and soft salty cheeses totalling about 10 ounces.
1 egg
Parsley or other herbs

Then, just mix up the filling, spread out the dough into a giant disc, put the filling in the middle, seal the dough over so that the cheese is enclosed.

Cook in an 180C/375F oven for about 15 minutes or until slightly brown on the outside, and the inside is bubbling delicious cheese.

YUM! (Sorry about the metric/imperial measurements - my recipe is a mix, but you can always convert them :) Some recipes use yeast rather than baking powder, but I get sick of buying little packets of yeast, so this does it for me.

Hadassah said...

How about my matzah lasagna?


4 matzahs (run them quickly under water)
1 lb cottage cheese / ricotta
1 ¼ cups grated mozzarella cheese
½ cup grated parmesan cheese
One jar of prepared marinara sauce or tomato sauce
Optional – Spinach or peppers


Grease a pan large enough to fit the one matzah.
Place enough sauce to cover the bottom, about 1/2 cup.
Place the 1 matzah on top.
Spread more tomato sauce over the matzoh.
Place some cottage cheese/ ricotta on top of the matzah.
(Add your vegetables here)
Sprinkle with mozzarella and Parmesan cheeses.
Repeat steps 3-6 until you have used up all 4 matzahs.
End with tomato sauce.
Some will add a cup of water – check it half way through to see if you feel it is necessary.
Top with the last ¼ cup of mozzarella and the rest of the Parmesan cheese.
Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

Alternatives – some people beat in 2 eggs with the cottage cheese to give it a different consistency.

Makes 4 servings.

Mottel said...

I'm posting a link here - I hope it's ok (if not I can copy and paste - but then you wouldn't be able to see the final dish etc)

My Pan Cooked Salmon on Goat Cheese Salad:


Ignore the loaf of bread (empty carbs any way) and don't drink the beer (Or go for the gluten Free ones instead!) and you can enjoy the entire dish!

Anonymous said...

Here, I'll chime in ... b/c I looooove cheese.

This doesn't have an official name, exactly, because I made it up one night. DH and I call it fish sauce. It's full of umami goodness.

4 Tbsp unsalted butter
1 diced garlic clove
1 tin anchovies
1/3 cup heavy cream
1/4 cup romano cheese
1/2 Tbsp cornstarch
pasta of your choice (I like Tinkyada's brown rice spirals, but it's good with anything)
black pepper and parmesan cheese for garnish

Melt butter over medium heat and stir in garlic. When everything is blended and turning light brown, add the anchovies (including the oil from the tin). Stir continuously until the anchovies dissolve. Then blend in romano cheese and heavy cream. Continue stirring over medium heat until all ingredients are blended. Turn off the heat, then stir in the cornstarch.

Serve over pasta. (Caveat: A little of this sauce will go a long way.) Garnish with black pepper and parmesan to taste.


teacherkatz said...

I love cheese. My mom and I would be fighting over it if I win! I would save some for you when you come over.
Onion Soup:
I can't find it right now. I will get it to you if you want.

Diana said...

I love cheese!
My favorite use for goat cheese is in a salad
Goat Cheese
Onion and Garlic Croutons

Sweet vinaigrette:
Red Wine Vinegar
Extra Virgin Olive Oil
Garlic Powder
Onion Powder

Diana said...

I enjoy this one, from Brasil. I've used it happily over the past 10 gluten-free years:

Brasilian Cheese Balls (use for mini sandwiches)

Boil 3/4 cup Milk
2 T oil
Cool slightly and dump in:
3 cup tapioca starch
a wee bit of salt
some pepper
1 egg, beaten
1 cup parmesan cheese
Form into little balls.
Drop them into muffin tins.
Bake at 350 for 20 min.

They don't hold up very well; on the other hand, they are delicious out of the oven.


Carie :) said...

I make my own paneer cheese, because it's so easy and I can never find it kosher.

8 cups whole milk.
6 tablespoons of plain yogurt
4 tablespoons of either lemon or lime juice.
Salt to taste

Whisk the yogurt and acid together. Bring the milk to boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam rises remove from the heat and stir in the yogurt/juice mixture. The milk will start to separate into cheese and whey. Boil until cheese finishes curdling.

Set cheesecloth over a colander and strain the curdled milk through the cheesecloth letting the whey drain out. Let it drain undisturbed until the cloth is cool enough to handle then wrap the cloth around the cheese and wring out the excess liquid.

Flatten and place a weight on for 2-3 hours in the fridge. Then cut into cubes for use.

Then all you need to do is stir fry with curry, spices, and your favorite vegetable or put into a dish. Or just eat it. It's pretty yummy on it's own too!

Anonymous said...

an oldie but goodie from my own blog...i don't know what you can use to replace the corn flake crumbs/panko to make the recipe gluten-free. Maybe pulverize some GF crackers? On second thought, there's no reason why you couldn't just leave them off :)

Baked Broccoli and Cauliflower with Cheese Sauce

I medium/large head of cauliflower

I medium/large head of broccoli

1 c milk (skim or low fat work just fine)

a couple of handfuls of grated cheddar cheese (about 1-1 1/2 c)

3 Tbsp flour

2 Tbsp butter

~1/2 cup corn flake crumbs or panko

1/2 tsp mustard powder

Preheat oven to 450 degrees F.

Cut broccoli and cauliflower into florets and chop stems into bite size pieces. Steam until just tender.

Dump cooked vegetables into a large baking dish (Pyrex is good) coated with non-stick cooking spray.

Melt butter in a medium saucepan.

Add flour and whisk until smooth.

Slowly add milk, continuing to whisk until sauce is smooth and thick.

Add about a cup of the grated cheese. Cook for about a minute, until fully incorporated (do not stop whisking or you will have a burnt and gooey mess!)

Pour sauce over vegetables.

Sprinkle mustard powder and cheese over the top.

Sprinkle crumbs over cheese.

Bake in preheated oven for 15-20 minutes until bubbly and browned.

Chana said...

Here's a favorite in my house that we would of course find a way to make GF for you. Here's the original recipe:

Cook a box of pasta - rigatoni is what we use. Mix with a white sauce (2 cups milk, 2 tbl flour & 2 tbl butter) and a 16 oz pack of cottage cheese... Mix with LOTS of spinach cut into tiny pieces in food processor (I mix in as much as I have the patience to check). Season with salt and pepper. put the whole thing into a cooking pan. Drop shredded mozzarella on top, enough to cover the top. Cook at 350 until the cheese becomes slightly brown, half hour or so. YUM!

TMC said...

honest to goodness, I'm not sure this is a recipe per se but take

1 bar of cream cheese
1 jar of medium salsa (any variety)

pour salsa over the cream cheese and use a knife to smear it on toast or crackers.

It's absolutely delicious. A very easy appetizer or party dish.

Unknown said...

I made these from kosher inspired last night and they are so good. They taste like a cheese blintz.

3 tbsp margarine at room temp
1 1/4 cup small curd cottage cheese (I used farmers cheese)
1/2 cup yogurt
2 eggs
1 cup flour
2 tsp baking powder
1/4 cup sugar I used truvia

1. Preheat oven to 400

2. Combine all ingredients in mixing bowl or food processor. Blend until smooth.

3. Divide evenly. Bake until golden. Regular muffins take 25 min and minis take 18 to 20 minutes.

Also another favorite is taking brie cheese. Drizzle honey over and bake til it oozes. Eat with bread or apples.

This is an awesome contest!

Deb said...

what a great giveaway!

I love cheese.
love love love cheese....

Here's one of my favorite cheese recipes, adapted from a recipe from someone else a long time ago to which it no longer bears any resemblance...:-)

8 cups finely shredded zucchini, liquid squeezed out

(you will need 8-10 zucchini depending on size; try to use smaller ones as they are sweeter, larger ones are more bitter)

2 big onions, processed finely in food processor

4 eggs + 1 cup egg beaters (or whatever combination of whole eggs/whites you prefer)

1 small container (3.5 oz) grated parmesan cheese

2 Tbsp olive oil

1 tsp salt

Pepper to taste

1 ½ cups pancake mix

8 oz shredded mozzarella cheese

Mix all ingredients, except mozzarella cheese. Pour the batter into a greased lasagna tin (you can use oil spray) and sprinkle mozzarella cheese over the top. Bake at 350 for approximately 1 hour (might need a few minutes longer) until the cheese is browned.

Unknown said...


1 box ziti
1 cup frozen spinach
1 bottle marinara sauce
1 small container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

1. Pre-heat oven to 375.
2. Prepare ziti pasta according to box directions, until al dente.
3. Defrost spinach and drain.
4. In a mixing bowl, combine marinara sauce, ricotta cheese, mozzarella and spinach. Whisk together until well blended.
5. Add pasta to sauce mixture.
6. Pour into baking dish.
7. Top with grated parmesan.
8. Bake for 45 minutes until golden.
Eat and Enjoy!!

Anonymous said...

Thanks for this great giveaway! We're pretty much obsessed with these polenta cakes.

First make the polenta:
3.5 cups of whole milk
3/4 cup cornmeal
pinch of dry rosemary
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 eggs
butter or coconut oil to fry

Combine milk and cornmeal over high heat, whisking all the while until boiling

Reduce to medium and simmer 15 minutes

Add rosemary and cheeses

Whisk until cheese is melted

Season with salt to taste

Let cool a bit, then add eggs to mixture

Heat butter or coconut oil over medium fire and add spoonfuls of polenta mixture

Fry on one side and flip until the other side is done

Eat and enjoy!!

Ally said...

Woohoo...such a fun giveaway!

My fav cheesy recipe is my "2 cheese n' veggie pizza"!

1. Trader Joe's premade pizza dough (either plin, whole wheat, or herb and garlic flavor) - or use bob's red mill gluten free mix and make according to package directions
2. Trader Joe's marinated braided mozzarella (a LOT cheaper than all of the traditional kosher brands - yes it is kosher!)
3. two cup shredded bagged mozzarella - i like part skim:)
4. Trader Joe's tuscana marinara sauce (or any pizza/tomato sauce you have on hand - TJs is simply delicious!)
5. veggies of your choice: mushrooms, peppers, red onion, olives, etc...go crazy!!!

Start with a premade trader joe's pizza dough (or use bob's red mill mix for the gluten free option!)

roll it out and place it on a pizza pan. spray it with a bit of pam and place it in the oven while the oven is preheating to 425 degrees

while the oven is preheating and the crust is crisping cut all of the veggies and cut the braided mozz into bite size pieces.

Take the crust out when you are done with your prep, spread a generous amount of sauce on.

Layer veggies (yes, i am a veggies-under-the-cheese kinda gal...but do whatever you like

Then, place the marinated mozz all over with space in between the pieces. Finally sprinkle with the remaining shredded mozz.

Bake for 18-20 minutes checking regularly because ovens vary in temp and cooking time:)

take out and let sit for 4-5 min to let the cheese set (so you dont have a gooey mess and the cheese runs off the pizza).

Slice and enjoy!!!

yay!!!! hope i win:)

Ilana J said...

Mushroom and Shallots Quiche

1 1/2 tablespoons unsalted butter
3 small shallots, chopped
1 package mushrooms, cut into 1/4-inch slices
3/4 cup whole milk
2 large eggs
Pinch of salt
Pinch of ground black pepper
½ cup shredded cheese
1 pre-prepared crust

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Transfer mixture to plate. Cool mushrooms and shallots. Whisk milk, eggs, salt, pepper, and cheese in medium bowl. Pour egg mixture over mushrooms. Bake quiche until custard is set, about 30 minutes.

Carrie said...

Chipotle Mini-Grilled Cheese

Miniature rye bread
Chipotle cheddar (one of our Alaskan dairies started making this recently)
Laughing Cow spreadable Chipotle

Spread a little of the laughing cow on the miniature bread, add a thin slice of chipotle cheddar, and cook in the toaster oven or skillet.

carrieplant at gmail

Chavi Cohen said...

Coming from a house where I had meat almost every night from dinner, when I got married, I had to figure out what to make on those nights when we were sick of meat!

My husband and I LOVE mexican food, so I came up with this easy enchilada/burrito recipe.

3 10 inch tortillas for a 9x7 rectangular pyrex (or 5 if you are using a 9x13 pan)
One can of black beans
One green or red pepper, 1/4 diced, the rest sliced
One-Two onions, one half diced, the rest sliced and then halved
Some oil for sauteeing
Spices for the black beans (I use oregano, garlic powder, onion powder, salt and cumin)
About 2 cloves minced garlic for the beans
One - Two fresh tomatoes diced
One avocado sliced
One can of enchilada sauce (ortega is kosher) or 1 cup salsa)
2 cups Mozzarella/Chedder shredded cheese mix

First, get the black beans up and cooking. Put the undrained beans into a saucepan.

Add spices, diced 1/2 onion, minced garlic. Let cook until it starts to lose some of the liquid.

Saute in a frying pan the sliced onions and pepper. Saute until nicely browned.

Preheat oven to 350 degrees.
Spray pyrex with nonstick spray.

Put one tortilla in the pyrex, fill with beans (should be a bit mushy and not so liquidy), onion/pepper mix, fresh tomato and avocado. Top with a good amount of cheese. Roll up and push to the side of the pyrex.

Repeat with the other tortillas.

When your tortillas are all rolled and have filled up your pyrex, pour the enchilada sauce or salsa over the top. Cover the entire dish with cheese to make a nice, cheesy topping.

Garnish top with scallions if desired.

Put in over at 350 degrees until cheese has browned - about 10-15 minutes.

Hope you enjoy this ORIGINAL recipe!

Find out more about me at www.harvardhousewife.wordpress.com

Michael said...

Wow, almost too late, but better late than never. So here is my recipe. To set the stage, imagine me at the age of 13. I used to sleepover at my friend Josh's house a lot, and his parents were a bit strict but could be a lot of fun. Anyway so we would watch a movie (that they approved of) and chill until they fell asleep. Once they were asleep the real fun began. We'd watch movies, play games, go online, etc. etc. The real climax of these nights were the grilled cheese MEGA sandwiches however.

We'd have to be careful to sneak downstairs and shut all the doors to the kitchen so no one would hear us. Then we'd pull out the sandwich maker and a couple of bagels. We were pros at turning off the microwave right before it did the beep so no one would wake up from the bagels defrosting (yes the bagels were frozen its Memphis, but they were HH). Then the bagel assembly would begin.

The details were flexible, and changed seasonally and according to what was in the fridge, but in general here was the basic recipe.

1. Butter the outer sides of the bagel (better for making a crispy and delicious outside in the sandwich maker)

2. put down a first layer of American cheese and some mustard

3. add in some big juicy pickle stackers

4. pour on some ranch dressing

5. add another layer of cheese, preferably something other than American, like provolone or muenster.

6. add another condiment of your liking, for example bbq sauce or thousand island dressing

7. whatever else you find in the fridge that you like

8. now stack that baby together and add the top part of the bagel and then this part is tricky. You have to squeeze the whole thing into the sandwich maker without making your sandwich fall over or breaking the sandwich maker.

9. let it run for a few minutes and then take it out and enjoy the pure goodness.

Please let me win this thing, I am a cheese fiend!

Carrie Bornstein said...

mmm... cheese.

I'm sure this is gluten-filled. I am also certain that you GF folks must be able to find a way around that minor detail.

Here goes - my favorite, easy, cheesy recipe:

No-Knife Pasta

Cook any kind of pasta according to package directions. While cooking, combine in a large bowl:

Fresh mozzarella, torn in chunks
Plum tomatoes, torn in chunks
Fresh oregano, torn
Fresh basil, torn
Olive oil
Crushed red pepper
A little crushed garlic
Salt and pepper to taste

Combine with pasta when cooked.

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