Tag archive for "featured"

Cheesy Inside and Out – Double-Faced Grilled Cheese Sandwiches

No Comments 09 October 2014

Cheesy Inside and Out – Double-Faced Grilled Cheese Sandwiches

Who doesn’t love those extra-baked edges of a mac and cheese, or the corners of a pan pizza where the cheese touches the pan? They’re the part of the dish that we fight over, the tasty bits where the cheese turns nutty and crisp. While those delicious accidents might be worth a tussle, here’s an easier way to make sure everybody gets more than their share. With these double-faced grilled cheese sandwiches, you have the usual creamy, melting cheese inside, while outside, gilding the lily, is a golden coating of that addictive, cheesy, caramelized crunch.

Ridiculously easy to make, you need only three ingredients — bread, butter and grated cheese. The best bread for the job is the stuff of all classic grilled cheese; white sandwich bread with the crusts on. You’ll want your cheese extra sharp, and Kerrygold Reserve Cheddar here is truly stellar. Gently crisped in Kerrygold Salted butter, this is grilled cheese gone glorious.

Double-Faced Grilled Cheese Sandwiches

The trick to crisping the cheese properly is to use a gentle, medium-low flame the entire time.

Per sandwich:

Ingredients:

  • 2 tablespoons Kerrygold Salted Butter, divided 
  • 2 slices white sandwich bread
  • ½ cup grated Kerrygold Reserve Cheddar

Directions:

  • Melt ¾ of the butter in a large non-stick skillet over medium-low flame, coating pan thoroughly
  • Place the bread side-by-side in the skillet
  • Cover one slice evenly with half of the grated cheese (about ¼ cup)
  • Top the cheese with the other slice of bread, with the butter side up
  • Sprinkle the buttered top evenly with about 2 tablespoons of the remaining grated cheese
  • Melt the remaining butter in the pan alongside the sandwich
  • Flip the sandwich immediately so the cheese-covered top is now facing down in the butter
  • Sprinkle remaining cheese on top of sandwich
  • Cook sandwich gently until the cheese on bottom is crisp and golden, about 3-4 minutes
  • Flip sandwich and cook until cheese on the second side is golden-crisp, another 3-4 minutes
  • Eat and enjoy immediately!

These sandwiches are pretty perfect as is, but if you like to have options, try any of these variations — (The trick is slice any additions cut very thin, so as not to slow the melting)
Top the “inside” cheese with:
– Bits of crisp bacon
– A tablespoon or so of caramelized onion
– A slice of prosciutto or deli-sliced ham
– A few paper-thin slices of apple (Granny Smiths are good)
– Thinly sliced scallion greens
– Small-diced roasted red pepper (or super-thin slices of jalapeño)

 

Perfect Snack or Salad Topper, Skellig-Garlic Croutons, Almonds and Wasabi Peas

No Comments 02 October 2014

Skellig-Garlic Croutons, Almonds and Wasabi Peas

Who hasn’t snatched a crouton or three before tossing the rest in with the greens? Why sneak around? Here’s a tasty way to stop stealing from your salad — make your own croutons with Kerrygold Skellig Cheese and a touch of garlic. Though that may seem counter intuitive, don’t stop there. Pair them with toasted almonds and wasabi peas for an I-can’t-stop-munching snack mix. That’s right, eat them out in the open, on purpose. The nutty tang of baked Skellig, with the bite of wasabi and the deep-flavored almonds is a combination made for beer and football-watching. It also plays well in the salad bowl, setting off crisp greens and things like creamy avocado with great crunch and zing.

A day-old baguette is your go-to for croutons, and leaving the crust on gives an added crunch. You may cut or tear the bread into cubes or chunks; just keep them of a similar size.(Tearing them makes for craggy bites that hold the cheese nicely. Otherwise, cut the baguette into ½” slices and cube). This is one of the few times it’s best to use garlic powder, as fresh garlic tends to burn in the making. This recipe makes 4-5 cups of mix. Make a double batch since this recipe keeps keeps nicely for a week or more in an airtight container.,

Skellig-Garlic Croutons, Toasted Almonds and Wasabi Peas

Ingredients

  • ½ of a day-old baguette (about 8 oz.), cut or torn into approximately ½” cubes/pieces
  • 4 tablespoons Kerrygold Salted Butter, melted
  • 1 teaspoon garlic powder
  • ¾ cup Skellig, finely grated (a microplane works best)
  • 1 cup (or more if desired) whole raw almonds, skins on (use canned, already roasted ones, unsalted is best. If you chose raw almonds, roast them on another baking sheet with croutons)
  • ½ cup wasabi peas (or more, if desired)

Directions

  • Preheat oven to 375 degrees Fahrenheit
  • Mix garlic powder thoroughly into melted butter
  • Place cut/torn bread in large bowl
  • Drizzle garlic butter over bread
  • Toss gently to coat thoroughly
  • Add approximately ½ cup of the Skellig, tossing gently and rubbing the cheese into the bread so that it sticks
  • Spread croutons carefully over foil-lined baking sheet, leaving space between them
  • Bake for approximately 8-10 minutes, stirring croutons occasionally when they begin to brown
  • Remove from oven
  • Push the croutons closer together on tray and sprinkle with remaining cheese
  • Return to the oven for another 5-10 minutes, or until nicely browned
  • Remove from oven and let cool thoroughly
  • When cooled, put in a bowl and toss with almonds and wasabi peas

Play with the mix — try skinny pretzel sticks, toasted pumpkin seeds, or even dried cranberries.

 

Sweet Cheddar & Cranberry Cheesy Wild Rice- Easy to Make and Big on Taste!

No Comments 26 September 2014

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com. She is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free ‘Clean’ recipes for the home cook.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome and Heavy Metals exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie’s work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, TwitterInstagram, Google Plus and Pinterest @TheHealthyApple.

Amie Valpone TheHealthyApple.com

This gluten-free dish is surprisingly easy to make and is big on taste. This is the quintessential ‘meal in a pot’. It’s not only sweet and delicious, but it also makes a beautiful presentation. You can serve it alone, atop leafy greens like kale, or stuff it into tomatoes and bell peppers for a fun fall presentation. This simple dish takes people by surprise every time. Perhaps it’s the creamy sweet Cheddar cheese, dried cranberries and fresh thyme all packaged together. This dish has it all- protein, calcium, minerals and more.

For a heartier meal, serve this dish with gluten-free Italian bread and you’ll have a delicious feast. Getting healthy foods into children (and adults) who are gluten-free can be a challenge and healthy additions like this one can be a cook’s best friend. I’ve been serving cheesy wild rice for years in my cooking classes and everyone seems to love the recipes. It makes me happy since they’re always filled with nutrients and protein! All together, this dish overflows with calcium, antioxidants, and vitamins. Plus, it’s versatile enough to be served for lunch atop salad or for a main meal at dinner. Spinach is available year-round so you can find it anytime! Choose spinach with crisp, dark green leaves and no sign of wetness. You can easily purchase prewashed spinach in bags and plastic bags, as well.

One way to ward off sweet cravings is to add more nutritional sweetness to your meals. Dried cranberries and fresh thyme add amazing flavor to this recipe; your guests will be overtaken by the aroma when they enter your home and they’ll be even more impressed when you serve this satisfying fall dish.
Ingredients
• 1 cup wild rice, rinsed
• 3 cups water
• 2 cups loosely packed baby spinach
• 1 cup Kerrygold Skellig Sweet Cheddar Cheese , shredded
• 1/4 cup dried cranberries
• 3 Tbsp. pumpkin seeds
• 1 Tbsp. finely chopped fresh thyme
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
Directions
1. Boil water in a large saucepan; add wild rice and cook, covered over medium heat for 35-40 minutes. Reduce to a simmer, add spinach and cook, stirring frequently until water is absorbed and rice is tender. Remove from heat; immediately add Skellig Sweet Cheddar Cheese. Mix well until cheese is melted. Add in cranberries, pumpkin seeds, thyme, sea salt and pepper; mix well to combine.
2. Serve warm.

Serves 4

 

Celebrate summer produce with Tomato, Arugula, Kerrygold Swiss Crostini

No Comments 16 September 2014

A Final Taste Of Summer – Garden Tomatoes and Arugula on Swiss and Garlic Crostini

After eating our way though a season’s worth of delights — from cherries to peaches to corn — we’re down to the summer’s last treat, tomatoes. The heirlooms are winding down; intense, tart-sweet Early Girls are great, and soon to be gone. Cherry tomatoes, especially the bright orange Sungolds, continue to bring a summery burst of flavor, but not for long. Let’s celebrate these delights in a simple, delicious way. We’ll mess with them as little as possible, and let their sweet tang help us kiss summer goodbye.

For these crostini, use a mix of the most flavorful, colorful tomatoes you can find. A combination of cherry tomatoes and heirlooms work beautifully. Dice the big ones, and slice the little ones in half. With a bit of balsamic vinegar and diced red onion working their magic, you may find it hard to wait for the crostini to be done.

Garden Tomatoes and Arugula on Swiss and Garlic Crostini

Ingredients

  • 3 cups tomatoes – dice large tomatoes and slice cherry tomatoes in half
  • 1-2 tablespoons balsamic vinegar (to taste, really. The amount depends on the tomatoes)
  • 2-3 tablespoons extra virgin olive oil
  • ½ cup red onion, finely diced (optional)
  • Salt and pepper

Mix very gently in bowl, let sit for 20-30 minutes. Do not refrigerate (Avoid refrigerating tomatoes in general – they lose flavor in the cold).

Preheat oven to 350 degrees Fahrenheit

  • 12 ½”-thick slices baguette
  • 4 tablespoons Kerrygold salted butter, melted
  • 1 large clove garlic, cut in half width-wise
  • 2 cups Kerrygold Swiss Cheese, grated
  • 1 good-sized handful arugula (this will be added to the tomato-onion mix – if arugula isn’t available, the crostini work fine without it)

Place baguette slices on baking sheet and brush both sides with butter
Brown in oven, turning slices once so both sides brown evenly
Remove from oven, let sit briefly until they can be handled

Add arugula to tomatoes, tossing very gently

Turn oven up to Broil

  • Rub browned surface of crostini with cut side of garlic clove, then top crostini with cheese
  • Return crostini to oven just until cheese is melted
  • Remove from oven, let cool for a moment
  • Top crostini with tomato-arugula mixture
  • Sprinkle with a bit of freshly ground pepper and salt

The tomato-onion mixture is also delicious tossed with pasta (linguine or spaghetti work well here). Let the tomatoes, balsamic and onions marry for a couple of hours, along with 1-2 teaspoons very finely chopped garlic, again. Again, do not refrigerate. Once you’re ready to cook the pasta, add a couple tablespoons finely chopped basil.

When pasta is done, strain and toss immediately with tomato mixture and enough olive oil to give the noodles a bit of sheen. Top with freshly grated Parmesan or Pecorino and a bit of pepper. Serve and enjoy immediately.

Take advantage of one last picnic with Roasted Red Bell Pepper Frittata with Prosciutto and Kerrygold Swiss

No Comments 11 September 2014

Savoring Summer’s End – Roasted Red Bell Frittata with Crispy Prosciutto and Kerrygold Swiss

It’s hard to believe that summer will soon be packing it in. The days are still lazy and hot, and though school begins shortly, most of us still feel like playing hooky. Warm nights nudge us to stay up late. The beach still has its sunny draw. One last picnic beckons. And cooking? While there are still a few days left to play, let’s keep our time in the kitchen short and sweet. End of summer produce is so good, it doesn’t take much to make a dish to bid it a tasty farewell. Take this versatile frittata with roasted red bell peppers, prosciutto and Swiss. A round-the-clock dish, it’s delicious warm or cold — the perfect thing to pack for that one last picnic.

Roasted Red Bell Pepper with Spinach, Sizzled Prosciutto and Swiss

  • 2 red bell peppers, roasted, peeled and cut into ½” dice
  •  8 large eggs
  • Salt and pepper to taste
  • 6-8 fresh basil leaves, chopped, or 1 teaspoon dried basil
  • 6 thin slices prosciutto, chopped fine
  • 2 tablespoons Kerrygold Salted Butter
  • 10 scallions, trimmed and chopped fine
  • 2 cups young spinach leaves, stemmed (if stems are large), and chopped
  • 1 ½ cups Kerrygold Swiss cheese, grated

Preheat broiler to 450 degrees Fahrenheit.

To roast peppers:

  • Split peppers in half lengthwise, through stem end. Remove seeds and membranes
  • Place peppers on baking sheet, skin side up and place in broiler
  • Broil until skin blisters and chars, about 6-10 minutes

Remove from broiler and place in bowl and cover bowl with plastic wrap (or simply put
peppers in brown paper bag and tightly roll bag closed. Let sit for 15 or 20 minutes.
Once peppers have steamed a bit, scrape the skin from the peppers using the back side of a
knife. Remove as much of skin as possible – leaving a scattering of dark specks is fine
Chop in ½’’ dice, set aside.

In a large bowl, beat eggs, salt, pepper and basil. Set aside.

  • Melt 1 tablespoon butter in a large, non-stick skillet
  • Add prosciutto and cook until it begins to crisp at edges; remove 1-2 tablespoons for garnish
  • Add scallions, and cook until they begin to wilt, about 2 minutes
  • Add spinach, let wilt partially, about 1-2 minutes
  • Add roasted peppers and cheese to eggs in bowl and mix well
  • Add second tablespoon of butter to skillet
  • Pour in egg-peppers-cheese mixture
  • Cook over medium-low flame, letting the eggs set for a minute or two before lifting edge with spatula to let uncooked egg mixture flow beneath cooked eggs
  • Continue to do this until sides are set, about 2-4 minutes. Center will be loose
  • Place under broiler (3 inches below heat) and cook until puffed and golden, about 2 minutes
  • Let cool for about 5-8 minutes, loosen with spatula and slide onto platter
  • Slice into wedges, sprinkle with reserved crisped prosciutto. Enjoy!

Stone fruit at its best in an Apricot-Almond Tart with Cointreau Cream

No Comments 04 September 2014

There’s a crispness in the air. Can you feel it? Here in mountainous Utah, where we get four distinct seasons each year, it comes in the form of chillier mornings, afternoon rain bursts with occasional rainbows, and the arrival of stone fruit.

Namely, plums, peaches, nectarines and apricots.

As the resident chef of one of Sur La Table’s numerous cooking stores, I cook – and teach – using the best of each season’s harvest. And that means autumn’s cooking class menus currently include grilling peaches until caramelized grill marks appear, cooking down plums to make spice-tinged chutneys, churning nectarines into from-scratch ice cream, and baking apricots nestled in a golden, puffed frangipane tart.

That apricot tart has been my go-to recipe of late. What makes it really outstanding, besides those ripe apricots, are the ground almond-laden filling and the ridiculously flaky crust, made with Sur La Table’s butter of choice and nationwide partner, Kerrygold Unsalted Butter.

Tasted on its own, the golden butter is rich and unctuous at the outset, followed by grassy end notes. It’s easy to imagine the happy cows – grazing in never-ending Irish green pastures – that produced the milk to make this delicious butter.

Beyond crust, the butter adds a richness to fish dishes, melts gorgeously as a compound herb butter atop seared steak, and packs a deep nuttiness when browned for pan sauces. Kerrygold butter has become my butter of choice.

Chef Lesli Sommerdorf received her culinary degree from the California Culinary Academy in San Francisco. Before joining Sur La Table as a resident chef, she was a food writer, restaurant reviewer and editor at The San Francisco Chronicle and The Salt Lake Tribune newspapers. Sommerdorf lives in Salt Lake City, Utah with her photojournalist husband, young daughter and son. One of her most memorable moments, to date (besides the birth of her two children) is meeting two of her culinary icons, Julia Child and Jacques Pepin, on their book tour in 1999.

 

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Apricot-Almond Tart with Cointreau Cream

Yield: 1 (10-inch) tart, 6-8 servings

1 recipe Flaky Pie Dough (recipe follows)
Unbleached all-purpose flour, for dusting

Frangipane

  • 3/4 cup blanched almonds
  • 1/4 cup (4 tablespoons) Kerrygold Unsalted Butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large whole egg
  • 3/4 teaspoon almond extract
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 8 firm yet ripe apricots, halved and pitted

Cointreau cream

  • 1 cup heavy cream
  • 1/4 teaspoon vanilla bean extract or paste
  • About 2 tablespoons Cointreau, or other orange liqueur

Glaze

  • 1/2 cup apricot jam
  • 1 tablespoon water

Preheat an oven to 375 degrees Fahrenheit and position an oven rack in the bottom third of the oven.

Lightly dust a clean work surface with flour and roll chilled pastry dough into a circle with a 14-inch diameter. Fit dough circle into a 10-inch tart pan, being careful not to stretch out the dough too thin. Bring the dough up the sides of the pan and trim any excess dough. Transfer to the freezer and let chill, about 15 minutes.

To prepare the frangipane: In a food processor fitted with a metal blade, finely grind the almonds and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat until light and fluffy, about 2 minutes. Add the ground almonds, egg, almond extract, flour and salt and beat until smooth. Spread evenly over the bottom of the chilled tart shell.

Place each apricot half, cut side down, around the edge of the tart, leaving a space between each half and place one half in center of tart. Transfer the tart to the oven to bake until the tart shell is golden brown and the frangipane is puffed and brown, 35 to 40 minutes.

To prepare Cointreau cream: While the tart is baking, place the cream and vanilla in a medium mixing bowl and beat with an electric mixer on medium-high speed until the mixture visibly thickens and begins to hold a shape. Beat in the Cointreau and set aside in the refrigerator until ready to use.

To prepare apricot glaze: While the tart is baking, melt apricot jam with water in a small saucepan over medium heat. After the tart is finished baking, use a silicone pastry brush to lightly coat the top of the tart with glaze. Cool tart to room temperature before slicing.

To serve: Slice tart into wedges and serve with Cointreau cream on the side.

Flaky Pie Dough

Yield: 1 (10-inch) crust

  • 1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup (8 tablespoons) Kerrygold Unsalted Butter, cold, cut into 1/2-inch cubes
  • 1/4 to 1/3 cup ice water

To prepare the dough: Place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring until all the dough passes the squeeze test.

Gather the clumps of dough together on a work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.

 

Blue Cheese & Basil Soft Summer Tacos- A Colorful Variation on an Old Favorite

No Comments 27 August 2014

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com. She is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free ‘Clean’ recipes for the home cook.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome and Heavy Metals exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too.  Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Amie’s work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, TwitterInstagram, Google Plus and Pinterest @TheHealthyApple.

Amie Valpone TheHealthyApple.com

When I prepare dinner, I try to make sure there’s something for everyone. These soft tacos accomplish that in one dish and it’s a colorful variation on an old favorite. It cooks up quickly and provides a balanced meal rich in vitamins and nutrients all in one satisfying taco. I love all the colorful veggies in this recipe. The avocados add a vibrant green while red onions add their own bright touch. Plus, both these veggies are fresh, ripe and extra delicious this time of year. These tacos have been to more family picnics that I can count. Blue cheese turns this basic recipe into something special.

Besides being beautiful, these tacos are super nutritious. (Would I let you eat anything that wasn’t!?) Beans are high in protein and are perfect for making satisfying summer meals. I chose to use white beans, because they’re heartier than black beans and I like the soft, mild texture and flavor when I toss them into tacos. White beans combined with hummus and blue cheese- these tacos are a protein powerhouse that you can serve for your upcoming Labor Day BBQ or summer picnics!

Even people who love to cook have a secret fallback convenience food. Mine is tacos! I love them so much that I’m always creating new taco recipes because they are so easy to assemble and it’s fun to set up a taco bar in my home for an easy weeknight dinner or for entertaining when I’m having company over. The variety of toppings means that everyone can make their own taco to suit their own tastes- with no extra work for you. It’s a great way to get everyone excited and they can mix ‘n match their toppings for a fresh and colorful dish that’s bursting with flavor.

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Blue Cheese & Basil Soft Summer Tacos

Serves 4

Ingredients
• 8 large gluten-free (or corn) tortillas
• 1 tbsp. extra-virgin olive oil
• 1 garlic clove, minced
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 zucchini, thinly sliced
• 1 cup vegetable broth
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 3/4 cup chunky salsa
• 1 ripe avocado, peeled, pitted and diced
• 1 tbsp. freshly squeezed lemon juice
• 1/2 cup hummus
• 1/2 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh cilantro
• 2 cups chopped romaine lettuce
• 1/2 cup arugula
• 1/2 small red onion, diced
• 1 cup Kerrygold Cashel Blue Farmhouse Cheese
• 1/2 tsp. lemon zest
Directions
1. Preheat oven to 375 degrees F. Wrap tortillas in foil and place in the oven to warm while preparing other ingredients.
2. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and cook for 30 seconds. Then add in white beans, zucchini, lemon juice, vegetable broth, chili powder, sea salt and pepper; bring to a simmer. Cook for 6-8 minutes or until mixture becomes thick. Add in salsa and cook until heated through.
3. Remove tortillas from the oven; unwrap the foil and spread hummus on one side of each tortilla. Then top each tortilla with bean mixture, avocado, lemon juice, hummus, basil, cilantro, romaine, arugula, red onion and Kerrygold Cashel Blue Farmhouse Cheese. Fold tortillas over and serve warm. Top with lemon zest, if desired.

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Into the Garden of Eaten – no fuss, Shaved Zucchini Salad with Skellig, Lemon and Toasted Almonds

No Comments 20 August 2014

Do you have a vegetable garden? Did you plant zucchini? Sneaky, isn’t it? A vine here, a blossom there, and then, boom! You’re buried in it. Sure, the first few dishes of the season – say, sautéed with garlic, basil and garden tomatoes, or the blossoms, stuffed and fried – were divine. And the fritters, pickles, pancakes and quick bread were all fabulous. But by now, short of leaving a pile on a neighbor’s porch in the wee hours of the morning (who, me?), you’re probably at a loss as to what else you can do with them, and wondering if you want to. With this Shaved Zucchini Salad you have a no-fuss, original way to make these prolific little squashes taste new again. And better yet, there’s no cooking involved.

To make the salad, choose smaller, younger squash – they’re sweeter and haven’t had time to develop seeds. A sharp carrot peeler is your tool of choice; you’ll want to “shave” long, paper-thin ribbons of zucchini and cheese for this dish. Freshly squeezed lemon juice and crisp toasted almonds add a bright tang and a great nutty crunch to the tender, garden-fresh squash. A scattering of baby arugula brings a peppery bite, and the Kerrygold Skellig Cheese adds a touch of richness with its slightly creamy, sweet-salt notes. Great as a salad, this combo could also take the addition of pasta or slivers of chicken to make it a meal. (Should you choose to do so, add extra lemon juice and splash of extra virgin olive oil to pull it all together. That, or stir in some olive-oil thinned pesto).

Vegetable Spaghetti

Shaved Zucchini Salad with Kerrygold Skellig, Lemon and Toasted Almonds

Ingredients

  • 5 or 6 small zucchini, about 1 pound – use both green and yellow squash 
  • 3-4 tablespoons extra virgin olive oil
  • 2-3 tablespoons freshly squeezed lemon juice
  • Large handful young arugula leaves (optional)
  • 1 ounce or more Kerrygold Skellig Cheese
  • 3 tablespoons toasted, salted almonds, chopped
  • Salt and freshly ground pepper

Instructions

  • Trim ends from zucchini 
  • Holding the zucchini in the palm of your hand, shave long, thin ribbons from the length of the squash into a shallow serving bowl. As you shave, rotate the squash until the seeded core is reached – discard the core 
  • Add arugula if using
  • Drizzle zucchini and arugula with olive oil and lemon juice, sprinkle with salt and pepper and toss
  • Holding the cheese with the narrow edge of the block facing up, shave thin ribbons from the cheese over the salad
  • Scatter with almonds, serve and enjoy!

 

Sweet as a peach, Peach Pie

2 Comments 12 August 2014

Since 2006 Kate McDermott has taught the time-honored craft of pie making to thousands. Creator and founder of Art of the Pie , Kate has been featured in the New York Times, Washington Post, USA Today and countless other publications.

SWEET AS A PEACH – PEACH PIE

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OK, I’ll come right out and say it. No beating around the bush here. Peach Pie is my all-time, absolute favorite pie! It’s a summertime ritual for me and I simply can’t get enough of it during the season and that season is right NOW.

To make this pie, I want the sweetest and juiciest peaches I can get…you know the kind where you have to bend over a bit because that delicious juice is dripping right down your chin on the very first bite. My favorite peaches are the ones I get from my friends Farmer Al and Becky of Frog Hollow Farm. Be sure to dot the filling with a bit of Kerrygold butter, and when the pie is baked and ready to share, wait for that blissful O.M.G. moment that always accompanies the first bite. It sure brings a smile to this pie-maker’s face!

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PEACH PIE
For one 9” deep-dish pie plate:

Ingredients

  • 1 recipe for double crust pastry 
  • 6 cups peaches, sliced or chunked (peeling is not necessary) 
  • 1/4 – 1/2 cups sugar (depending on sweetness of fruit)
  • Small pinch of ground nutmeg
  • 1/3 teaspoon salt
  • 1/2 cup flour
  • 1/2 – 1 Tablespoon quick cooking tapioca if fruit is especially juicy
  • 2 teaspoons Kerrygold Irish butter for dotting
  • 1 egg white mixed with 1 Tablespoon of water
  • Extra sugar for sprinkling on top of unbaked pie

Procedure

  • Make dough, divide into two disks, wrap in plastic and chill.
  • First put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.
  • Roll out the bottom dough and place in your pie pan.
  • Spoon the filling into pastry in pie plate and dot with little pieces of Kerrygold Irish butter.
  • Roll out remaining dough and make a lattice crust top or cover with full top crust.
  • Trim excess dough from edges and crimp.
  • Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
  • Place pie in refrigerator to chill while oven is preheating to 425° F.
  • Bake at 425° F on the middle rack for 20 minutes.
  • Reduce heat to 350°F and bake for 35 minutes more or until done.
  • You should see steady bubbling and steaming coming through the lattice or vents when it is done.
  • Let cool before serving.

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Serves 8

Spiced Butter with Poached Shrimp over Fresh Corn and Avocado Salad

No Comments 05 August 2014

This season so often finds us sweating over a backyard grill, putting a fine char on everything from franks to filet. Though searing heat and the smack of smoke may do wonders for sturdy cuts of meat or fish, it’s easy to lose the delicate nature of treats like shrimp over the roar of the coals. Rather than subject them to a trial by fire, a quick bath in warm, spiced butter will yield a dish that rivals lobster for its sweetness and tender texture.

Butter-poaching is a relatively simple process, an easy emulsion of water, butter and seasonings kept just below a simmer to cook tender protein as gently as possible. The big bonus with butter-poaching is the richness it imparts, and Kerrygold’s grass-fed butter is ideal here. With poaching, the actual amount of butter consumed is slight, yet it elevates familiar foods such as shrimp or salmon within swooning distance of lobster or foie gras. Set against the crisp backdrop of a fresh corn salad with slivered red onions, basil, avocado, red bells and lime, this dish is summer at its succulent best.

Fresh Corn Salad with Avocado and Basil

Make the salad first, so it will be ready to top with the poached shrimp. The salad is most flavorful when made several hours ahead.

Ingredients

  • 4 large or 6 medium ears of corn, husked, silk removed
  • 1 cup finely diced red bell pepper
  • ½ cup very finely sliced red onion
  • 1 pint cherry tomatoes, halved (look for the orange-colored Sungolds, they’re delicious)
  • 1 large or 2 medium avocados, cut in ½-inch cubes
  • ⅓ cup basil, shredded (mint or cilantro would also work well)
  • 2-3 tablespoons freshly squeezed lime juice (use more to taste if necessary)
  • 2-3 tablespoons vegetable oil such as safflower (use more to taste if necessary)
  • Salt to taste

Directions

  • Cut the kernels from the cob directly into a large salad bowl
  • Add remaining vegetables and basil to bowl, but do not toss
  • Add lime juice, oil and sprinkle with salt
  • Toss very gently, taking care to coat with dressing while keeping tomatoes and avocado pieces intact
  • Let sit for at least 15 minutes before serving or cover with plastic wrap and let rest in a cool place for up to 4 hours

Bowl of corn salad

Spiced Butter-Poached Shrimp

Ingredients

  • 2 pounds large (16-20 count) shrimp, peeled and deveined
  • 1 ½ tablespoons hot sauce (Tabasco works well, or a habanero sauce if you prefer hotter)
  • 1 tablespoon smoked sweet paprika or chili powder
  • 3 tablespoons water
  • 1 pound Kerrygold Salted Butter, cut into ½-inch chunks
  • 1 tablespoon finely grated lime zest (a microplane works best for this)
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon fresh lime juice

Directions

  • Place shrimp, hot sauce and smoked paprika in a large bowl or baking dish, tossing well
  • Refrigerate for an hour, stirring occasionally
  • In a medium saucepan*, heat 3 tablespoons of water to just below boiling
  • Reduce the heat to low, and whisk in one piece of butter until it begins to emulsify
  • Add several more pieces, whisking constantly to thoroughly incorporate
  • Take care throughout this process to keep the butter mixture below a simmer (approximately 170 degrees). It should not bubble at all.
  • Continue to add the remaining butter piece by piece until emulsified
  • Add lime zest, juice, and garlic cloves, continuing to whisk to incorporate
  • Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are just barely cooked through, 6 to 8 minutes. It may be necessary to cook the shrimp in several batches. Remove with tongs or slotted spoon. Let drain over pot.
  • Top corn salad with shrimp, serve, enjoy!

Remaining butter can be strained, frozen and reused. It works well for poaching scallops and salmon as well as shrimp.

* It is important to use a saucepan, so butter mixture is deep enough to cover shrimp while cooking.

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