Cheese
#COOKING: JALAPEÑO AND RED PEPPER POPPERS RECIPE
Jalapeño and Red Pepper Poppers. These fan-favourite apps are the best and I honestly don’t know why I haven’t made these sooner. They’re super-easy to make! Are these really spicy? The answer is no, but I have a really high tolerance to spice. The richness of the Cream Cheese balances out all the heat in the Jalapeños, but I’ve made a Red Pepper option just in case so that there’s something for everyone. This serves two.
Ingredients:
1 8oz container of Cream Cheese (I prefer Herb & Garlic)2 Jalapeño Peppers, halved and seeded, I prefer the membrane intact but you can remove
1 Red Pepper, quartered and seeded
1/4 cup Panko
1/3 cup shredded Cheddar/Mozzarella mix
3 tbsps butter, melted
2 stalks green onion, chopped
2 tbsps grated Parmesan
1 tsp garlic powder
Sea salt and pepper, to taste
Instructions:
1. Pre-heat oven to 400°F.2. In bowl, combine Cream Cheese, shredded cheese, garlic powder and green onion.
3. In separate dish, combine butter, Parmesan and Panko.
4. Fill sectioned peppers with cheese mixture and place onto baking tray.
5. Top with Panko topping.
6. Bake 20 minutes. Allow to cool 10 minutes before eating.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CLASSIC CHILI X SWEET CHEESY CORNBREAD RECIPE
Classic Chili & Sweet Cheesy Cornbread. Chili is one of those dishes that is no fuss and easy to prepare. Most of all, it is tough to botch it! Everyone’s got their own way of going about it. We’re sharing our Classic Chili recipe. Nothing fancy here in terms of add-ins, but this is hearty, hits the spot and just perfect with our Sweet Cheesy Cornbread on the side.
Chili
1 lb Extra Lean Ground Beef1 jar of Tomato Sauce
1 can of Tomato Paste
1 can of Red Kidney Beans
1 cup of Beef Broth
1 onion, minced
4 cloves garlic, minced
1 Red Chili, seeded and minced
1 Sweet Red Pepper, seeded and minced
3 Bay Leaves
3 tsps organic raw sugar
3 tbsps Chili Powder
2 tsps Garlic Powder
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1/2 tsp Cayenne Pepper (add more if you prefer it spicier)
Sea salt and pepper, to taste
Sour Cream (optional)
Extra shredded cheese (optional)
Sweet Cheesy Cornbread
1 1/4 cup All Purpose Flour3/4 cup Cornmeal
3/4 cup Whole Milk
1/2 cup shredded Mozzarella/Cheddar mix
1/2 cup butter, melted
1/4 cup corn kernels
2 eggs, room temperature
3 tbsps organic raw sugar
3 tbsps organic honey
1 tsp baking powder
1 tsp sea salt
1 stalk green onion, minced
Instructions:
1. In soup pot, sauteé onion, garlic and red chili.
2. Add in ground beef and cook till browned on medium heat.
3. Add in sugar, bay leaves, chili power, garlic powder, cumin, black pepper, cayenne pepper and paprika, stirring evenly.
4. Add tomatoes, beans, red peppers, tomato sauce and paste, stirring evenly.
5. Add in broth, stirring evenly. Bring mixture to a boil and then simmer covered, on low heat for about two hours, stirring occasionally. Finish with salt to taste.
6. With about an hour left, pre-heat oven at 350°F. Prepare Sweet Cheesy Cornbread.
7. In large mixing bowl, combine flour, cornmeal, sugar, salt and baking powder.
8. In separate bowl, whisk eggs, honey, milk and melted butter.
9. Fold wet mixture into dry mixture, careful not to over-mix.
10. Add in corn kernels, green onion and half of shredded cheese.
11. Transfer to greased baking pan. Top batter with rest of cheese.
12. Bake 30 minutes or till toothpick comes out clean.
13. Garnish Chili in a bowl with Sour Cream and shredded cheese and serve with Cornbread. Keep Cornbread in freezer once cooled and store in air-tight bag, thawing about an hour before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CREAMY SEAFOOD BAKE
Creamy Seafood Bake. We’re still of the firm belief that cheese and seafood go well together. Something hearty, flavourful at every bite and decadent for this cold winter weather.
Ingredients:
2 lbs Manila Clams, scrubbed300g Tilapia, cut into chunks
1/2 450g package of Capellini
3 cups Baby Spinach
3/4 cup 18% cream
3/4 cup Mozzarella and Cheddar, shredded
1/4 cup white wine
4 cloves garlic, minced
3 tbsps butter
2 strips bacon, chopped
2 tbsps flour
1 stalk green onion, minced
1 tbsp White Truffle Oil
Sea salt and pepper, to taste
Parmesan Cheese, grated
Cilantro, chopped
Instructions:
1. Prepare pasta till al dente and strain. Set aside.2. Pre-heat oven to 375°F.
3. In large skillet, sautée bacon, garlic and green onions in butter.
4. Add cream and reduce heat to medium-low to a simmer, stir-in spinach.
5. Once spinach has wilted, add Tilapia and clams. Cover lid and cook about 5-6 minutes or till clam shells open. Do not overcook.
6. Stir-in salt, pepper, wine and truffle oil. Turn off heat.
7. Place pasta in baking dish. Spoon seafood and sauce over top of pasta.
8. Sprinkle cheeses on-top and garnish with Cilantro.
9. Turn oven to broil mode, broiling for 5-6 minutes or till top of mixture is golden.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: BEEF STEW AND CHEDDAR DUMPLINGS RECIPE
Beef Stew and Cheddar Dumplings. Something hearty for you as the temperatures drop! Ensure that you are always cooking your beef at a low heat and a long simmer for that perfect fall-apart texture. This will last you days.
Stew:
2 lbs stewing beef
3 cups squash, chopped into chunks
1 large white potato, pellets and diced
1 cup small button mushrooms
2 carrots, peeled and sliced
1/2 large white onion, minced
1 zucchini, sliced
1/2 cup white wine
5 tbsps corn starch
5 cloves garlic, minced
3 bay leaves
1 tbsp thyme
1 tbsp Herbs de Provence
Olive oil
Sea salt and pepper, to taste
Dumplings:
1 1/2 cups flour
3/4 cup grated cheddar
2/3 cup whole milk
1/3 cup Crisco Golden
3/4 tsp baking powder
3/4 tsp sea salt
1 tbsp thyme
1 tbsp Herbs de Provence
1 tbsp parsley
1 tbsp truffle oil
Sour Cream (optional)
Instructions:
1. Season beef in salt and pepper and brown in Air Fryer in two batches at 400°F for 9 minutes each batch. Alternatively, you can sear the meat in batches in a large skillet on medium-high heat till browned.
2. Sautée garlic and onions in olive oil, using large pot.
3. Add in remaining vegetables, herbs, leaves and season with salt and pepper.
4. Add beef, wine and just enough water to reach surface of mixture. Bring to boil.
5. Reduce heat to low and simmer with lid on.
6. Simmer for 4 hours or more on low heat, stirring occasionally.
7. In a small bowl, make a slurry with corn starch and equal parts water. Stir till smooth and add into stew mixture, stirring quickly till thickened. Transfer to casserole dish.
8. Preheat oven to 350°F.
9. In a large mixing bowl mix dry ingredients for dumplings and herbs. Cut-in shortening with 2 knives till mixture resembles peas.
10. Mix-in milk and cheese till just combined.
11. Roll dough into balls, careful not to over-handle and place on-top of stew and drizzle dumplings with truffle oil and more herbs if you wish.
12. Bake 35-40 minutes or till dumplings are golden brown.
13. Allow to stand 15 minutes before serving. Serve with Sour Cream if you wish.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: FRESH MOZZARELLA, RICOTTA & KIMCHI-STUFFED ZUCCHINI BLOSSOMS RECIPE
Mozzarella, Ricotta & Kimchi-Stuffed Zucchini Blossoms. These are all the rage right now with Zucchini Blossoms being available right now, through end of August. We made the best of our trip downtown with a visit to our fave Eataly, where we found everything we needed to make these. We love the combination of cheese and Kimchi (Korean Pickled Cabbage) as these flavours blend beautifully. You can do this without Kimchi, just add a bit of sea salt to the filling to taste to account for it.
Ingredients:
Package of Zucchini Blossoms (usually contains about 20)
1/2 cup Ricotta
1/4 cup Fresh Soft Mozzarella (Mozzarella Classica), minced
1/4 cup Kimchi, minced
1/4 cup whole milk
1/4 cup flour
1/4 cup Parmesan Cheese, grated
3 eggs
1 tsp Truffle Oil
1 tsp parsley
Sea salt and pepper to taste
Canola Oil
Instructions:
1. Heat canola oil in large skilled on medium heat, till oil is hot. Oil should be about 2″ high.
2. In shallow platter, mix flour, milk, 2 eggs, 3 tbsps Parmesan, parsley, salt and pepper until it becomes a smooth batter.
3. In bowl, mix minced Fresh Mozzarella, Ricotta, 1 egg, Truffle Oil, 3 tbsps Parmesan and a bit of pepper till combined. Do not over-mix.
4. Take Zucchini Blossoms, opening gently till you can see the base. Gently scoop in a bit of the cheese mixture, careful not to over-stuff. Take a smidge of Kimchi and press it into the cheese gently. Pinch tip of Blossom to seal. Refrigerate a few minutes in refrigerator.
5. Dip stuffed Blossoms into batter, coating lightly. Place into oil and repeat, frying Blossoms in batches, careful not to overcrowd skillet.
6. Fry till golden brown, about 2 minutes each side. Place on paper towel-lined tray to absorb oil. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: FEAST FOR A KING | BLUEBERRY TIRAMISU RECIPE
Feast for a King. We’ve been on our best behaviour and it’s time for a feast! This combines all our favourites, Rib Steak, Sushi, Jumbo U.S. Spot Prawns and of course Uni (Sea Urchin), which is only available at points in the year at your local seafood market. We were so lucky to come across some so we thought we’d splurge a little! Incredibly creamy and umami, Uni might be an acquired taste for some, but it is the most amazing thing we’ve ever tasted. This feast is simple, sophisticated and elegant. And we’ve earned it!
Finish this off with a dead-simple Blueberry Tiramisu which you prepare the day before. No baking – just simple easy-to-find ingredients.
Ingredients:
1 lb Jumbo U.S. Spot Prawns
10 oz Rib Steak
10 pieces fresh Uni/Sea Urchin
1 cup Botan Calrose Rice
3 tbps Seasoned Rice Vinegar
1 tsp organic raw sugar
1/4 tsp sea salt
5 sheets Nori, quartered and toasted
Ground Pink Himalayan Salt
Ground Peppercorns
Olive Oil
Soy Sauce
Wasabi
Instructions:
1. Season steak with Himalayan Salt and Peppercorns, refrigerate for about 3 hours and bring out about 45 minutes before cooking.
2. In rice cooker, prepare rice. Rinse once and add 1 1/2 cups water. Cook fully and unplug once finished. Open lid and season with rice vinegar, salt and sugar. Mix gently and leave lid open to breathe. Once slightly-cooled, scoop into a serving bowl.
3. Pre-heat oven at 200°F. Place Nori on baking sheet (ungreased) and bake for about a 1-2 minutes, careful not to burn. You are toasting til crisp. Remove tray from oven right away. Stack on plate for serving.
3. Clean shrimp. Bring pot of salt water to boil and add prawns. Cook medium-high heat for about 2-3 minutes till cooked. Remove from heat and rinse under cold water. Pat dry with paper towels and arrange on plate.
4. Rinse Uni in cold water gently. Pat gently with paper towels till try. Arrange on plate and keep chilled till ready to serve.
5. Pre-heat Air Fryer at 400°F for 3 minutes. Brush steak sparingly with olive oil and fry for about 8 minutes. Once cooked, remove from Fryer and slice into thin strips. Season once more with Himalayan Salt. Arrange on plate.
6. In shallow small dish, combine Wasabi and Soy Sauce to taste.
7. Serve by taking Nori sheet, with one spoon of rice scooped-on. Dip Uni, Steak and Prawns in Wasabi-Soy and wrap in Nori and rice. Eat with hands.
Blueberry Tiramisu
24 Nilla Wafers or about 16 Ladyfingers
473 ml carton of Whipping Cream
250g tub of Mascarpone/Cream Cheese/Smooth Ricotta (room temperature)
2 tbsps Coffee Liqueur
2 tbsps high-grade Instant Coffee (brand suggestion: Davidoff or Maxim)
1 cup fresh Blueberries
3 tbsps icing sugar
1 tsp Vanilla Extract
3 tbsps Cocoa Powder
Instructions:
1. In small bowl, mix equal parts hot water and instant coffee. Add coffee liqueur. Stir well and set aside.
2. In large bowl, use handmixer to mix whipping cream till stiff peaks form. Mix-in cheese, vanilla and icing sugar until smoooth and creamy. Do not over-mix.
3. Dip Nilla Wafers in coffee mixture quickly and layer along bottom of loaf pan/dish.
4. Spoon cream on-top. Stack with layer of blueberries and then coffee-dipped Nilla Wafers. Layer again with remaining cream.
5. Sift Cocoa Powder on-top. Cover with wrap tightly and refrigerate overnight.
6. When ready to serve, scoop onto dish and top with more blueberries.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: PORTOBELLO MUSHROOM CROSTINI RECIPE
Portobello Mushroom Crostini. Got this idea from Lisa and Pandora Vanderpump. An amazing quick-to-prepare, light yet substantial brunch, which you can double if you have more guests! 🍞🍄
Ingredients:
4 slices of French bread200g Smooth Ricotta
4 tbsps Goat Cheese
6 large Portobello Mushrooms, sliced thin
1/2 white onion, minced
4 cloves garlic, minced
2 cloves garlic, halved
3 tbsps red wine
2 tbsps pine nuts, toasted
1/4 tsp Thyme
1 tsp Truffle Oil
Olive oil
Sea salt and pepper
Instructions:
1. Sautée onions on medium-high heat and garlic in olive oil till almost caramelmized. Toss-in mushrooms and cook till wilted.2. Add wine and reduce heat to medium-low. Stir-in Thyme. Do not cook too long. Once wine reduces, add Truffle Oil, salt and pepper and remove from heat.
3. Rub garlic clove halves on bread and toast in oven at 350°F for 5-6 minutes till crisp. Drizzle olive oil on-top.
4. In small bowl, whisk Ricotta, olive oil, salt and pepper.
5. Layer Ricotta onto Crostini. Spoon mushroom mixture on-top. Spoon Goat’s Cheese and toasted Pine Nuts on-top. Garnish with a bit more Thyme and serve with olives. Serves 4.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CHEESY LATKES RECIPE
Cheesy Latkes. Our favourite place to get a Rösti (like a giant Latke) in Toronto, Mövenpick Marche recently ceased operations and we will miss them! We are left to our own devices and since we have creative freedom at home, we’re doing these classic Potato Pancakes our way – with cheese. Latkes are popular among several cuisines including Jewish, German, Russian, Polish, Austrian, Hungarian and more. Serve these with a dollop of sour cream and smoked salmon, roast chicken or sausage if you wish!
Ingredients:
3 large white potatoes, shredded with skin on
1 white onion, shredded
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, grated
1 egg, beaten
1/3 cup Panko or Bread Crumbs
1 tbsp potato starch
Sea salt and pepper, to taste
Canola oil
Sour cream
Instructions:
1. Heat oil in large skillet on medium-high heat.
1. Combine shredded onion and potato in a large bowl. Use paper towels to absorb liquid and gently squeeze till dry.
2. Season with salt and pepper, add starch and Panko, mixing well.
3. Add cheeses and distribute evenly.
4. Shape mixture into discs, mixture should yield about 12 pucks or 6 generously-sized pancakes.
5. Once oil is hot, fry in oil in batches, careful not to overcrowd the skillet. Cook 4-5 minutes each side till golden brown.
6. Place on dish lined with paper towels to absorb excess oil.
7. Serve hot with sour cream. You may freeze uneaten portions.
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#COOKING: CORN CHEESE RECIPE
Corn Cheese. This is huge in Korea and you’ll realize exactly why once you try. Imagine cheese, peppers, corn and chewy rice cakes all together. A sweet, textural sensation! You can serve it as an accompaniment to your rice or noodles and it’s just as perfect on its own! What better way to observe Meatless Monday than with an amazing veggie dish that stands on its own?
Ingredients:
1 7 oz. can corn kernels, drained and pat dry
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/4 red onion, diced
2 1/2 tbsps mayonnaise
1/2 cup shredded Mozzarella
2 tbsps unsalted butter
1/2 tsp organic raw sugar
10 Korean Rice Cakes (stuffed with cheese if available), frozen
Sea salt and pepper, to taste
Cilantro for garnish
Instructions:
1. Mix corn, peppers and onion in Mayonnaise, sugar, salt and pepper.
2. Heat butter in skillet till melted. Add corn mixture and cook on medium-low heat for 3-4 minutes.
3. Add-in rice cakes and stir gently, cooking another 5 minutes.
4. Add 1/4 cup of Mozzarella, stirring gently till melted.
5. Transfer mixture to a baking pan, top with remaining cheese and cilantro. Broil 5-7 minutes till cheese is golden brown. Serve.
(Photo credit: Mr. Will Wong)
#COOKING: CREAMY BAKED LOBSTER X CHEESE RECIPE
Creamy Baked Lobster x Cheese. Cheese and Seafood I’ve been told are a big no-no, but rules were meant to be broken, especially when they taste this spectacular! Enjoy this decadent dinner, which is a lot more simple to prepare than you’d think.
Ingredients:
2 lb lobster, cleaned and sectioned (reserve a tablespoon of Tomalley)
450g package spaghetti
4 cups Baby Spinach
1/2 cup shredded Old Cheddar
1/2 cup shredded Mozzarella
1/2 cup 5% cream
3 tablespoons unsalted butter
1 stalk green onion, minced
3 cloves garlic, minced
1 strip bacon, diced
Sea salt and pepper, to taste
2 tablespoons flour
Grated Parmesan Cheese
Cilantro, chopped to garnish
Instructions:
1. Prepare spaghetti, cooking till al dente. Strain in colander. Place spaghetti in a deep 13×9″ tray.
2. Boil water and cook spinach till it wilts, drain and gently squeeze out water. Place aside.
3. Preheat oven at 375°F.
4. In sauce pan, melt butter and sautée garlic. Add bacon and green onion, salt and pepper. Cook till bacon is done.
5. Add spinach, cook one minute and add-in cream. Bring to a slight boil. Add tablespoon of reserved Tomalley (fatty goop) into sauce and stir throughout.
6. Mix 2 tablespoons of flour and mix with equal parts water to form a thick, smooth paste.
7. Add a bit of paste into cream sauce, stirring till sauce reaches a thick consistency. Remove from heat.
8. Arrange lobster pieces on-top of spaghetti. Sprinkle sea salt, to taste.
9. Pour cream sauce over lobster pieces.
10. Combine both cheeses together and sprinkle over lobster. Then sprinkle some grated Parmesan.
11. Bake for 25 minutes, till cheese turns golden. Remove from oven, garnish with cilantro and let sit for 15 minutes before serving
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