Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > cheese
All for 'cheese'
All sub pages for /_tags/cheese
Meredith and I made pimento cheese for a party. Meredith had been holding onto this recipe for some time but never really had the chance until the party. The recipe is on this post. Meredith had taken the recipe from some book in Charleston, SC. We looked at a few recipes and this one sounded the best and also wasn't over the top.
Our changes to the recipe are as follows:
The dish was pretty good. It also seemed pretty popular at the party. We served it with bread and other crudités to dip. The bread went really fast and then people stopped eating it so we'll keep that in mind next time.
It also made an amazing meal the next night as grilled cheese.
Pimento Cheese
Local Copy -- U: guest, P: (name of my dog, all lower case)
Broiled Feta with Caramelized Cinnamon Pears -- back to top
Meredith and I were invited to a "Mad Scientist Party". The idea is that you bring (preferably make) something that you've never made/had before. And, you can go a bit out there. Well, Meredith has a whole pinterest board of ideas and we went with the broiled feta.
We based it on this recipe (local link). We followed it pretty closely except we planned to double or tripple it. However, we misread the thing and only bought 3 x 8-ounce feta blocks. We had actually also bought a lite feta for us so we decided to use that so we could double it. It is actually really interesting how much you can tell the difference in the pictures, especially the ones below.
Other than that, we stayed pretty true to the recipe. And it was both really good and really easy. It was better hot but fine room temperature too. I think it would be interesting to do with more honey in place of brown sugar and apples instead of pears to do some thing for Rosh Hashanah. Maybe in the future.
Few other notes: We used red pears since they are prettier (though you couldn't tell in the end) and we served it with Trader Joes mini pita crackers. They were fine but maybe a bit dry. Also, we didn't cut the blocks of feta.
Broiled Feta with Caramelized Cinnamon Pears (from How Sweet It Is)
Local Copy (U: guest P: name of my dog, all lower case)
Grilled Pimento Cheese and Roasted Broccoli, (light-on-the) Cheddar Soup -- back to top
We again did what we like to do with leftover pimento cheese (from here), we made grilled cheese. The pan was a bit too hot so it blacked a bit but didn't taste burned at all and was still really good. The pimento cheese was a bit smokier than when we made it other times, but it worked well with the grilled cheese.
We also made Roasted Broccoli Soup. We approximately 1.25x to 1.5x the recipe. Except we forgot the lemon (which we often do).
We used the Vitamix to blend it all (in batches) so it was super smooth. Also, despite increasing the recipe, we only used about 3 oz of cheddar (added grated to the Vitamix to really blend). This worked well enough. We also topped it with cheddar. Also, I added some garlic powder to the broth and, as the recipe suggests, went heavy on the bouillon.
Actually, we made the soup the night before, refrigerated it, and reheated it today. As always, it was incredibly good. I think the broccoli just brings out so much flavor. And it is a pretty easy soup to make which is nice.
Grilled Halloumi Eggplant Burgers -- back to top
Meredith did most of the prep work on this so I may be missing some things, but we made grilled halloumi. We based the sauce and stuff on this The Kitchn recipe (local).
For the "Pesto", we used the recipe there at least as inspiration. Some of the changes we made were
It came out very lemony. As in too lemony. We read some things that said adding some baking soda would help temper that and sure enough, it did. Still lots of lemon flavor but it was less overpowering.
Rather than grill the eggplant, we seasoned the eggplant with salt and let it sit for a bit. After blotting it, we just roasted it.
I grilled the halloumi for about 2-3 minutes per side. We built the sandwiches open face. They were really good. The saltiness of the cheese was nicely accentuated with the eggplant and the bread. Any kind of grilled halloumi is a great spring-time meal.
The bread was sourdough rolls from Trader Joes. They say they are just 90 cal/roll but that seems too good to be true. It probably is given that it also says a serving is 1 roll at 49 grams but if you weigh them, they are 120-150 grams.
Grilling the cheese:
Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn)
Local Copy (U: guest, P: name of my dog, lower case)
Cheese and Snacks for Dinner -- back to top
A Meredith Meal! Brooke was visiting and we wanted to make a "chill out and relax" type meal.
We made Crab and Corn Salad (from 2013-08-17), Romesco sauce and then a tray with:
Whole Foods stocks a different kind than I've had elsewhere. I think it is supposed to be closer to prosciutto but I think this one is thicker and better ↩
Grilled Buffalo Halloumi Tacos and Other Stuff -- back to top
Grilling continues! We marinated some halloumi in Franks Red Hot for an hour or so and then grilled it. I used a more gentle heat than last time. I also coasted it with some more Franks Red Hot while grilling.
We also grilled eggplant and some other stuff. There is seitan there (which I ate while grilling...oops...) and we also tried to make a grilled lettuce salad. That worked ok. Not the most amazing thing, but it helped bulk up the meal. We probably should have made a few more slices of cheese.
We made tacos with the cheese and the eggplant. Again, nothing special, but the cheese was really good.
Halloumi and Peas -- back to top
We had friends over but also wanted to make a quick and easy meal. We also wanted to do something that could either be grilled or done inside. I really wanted to grill it but it was raining just too hard.
We baked an eggplant and two zucchinis in the oven at about 400 for 2-30 minutes. I did the cheese (marinated for a while in Frank's Red Hot) on the cast iron on the stove. (a bit too long on one side).
Meredith made Spring Peas as before with mint and prosciutto. It was good and made for a nice compliment to everything else.
Pimento Cheese (and other party stuff) -- back to top
Meredith was having a friend over and wanted to make some food. Her main dish was pimento cheese. She followed the general recipe with our changes from 2015-08-15. It ended up really good, though maybe a bit heavy on the tabasco and the smoked paprika.
She also made some boozy gummy bears by soaking grapefruit gummy bears with rosé wine.
As you can see in the photo, she also had some (store-bought) macarons.
Meredith made us grilled cheese for dinner. She used Trader Joes multi grain bread. We used a mix of cheese including cheddar and some others (but it was a little while ago). There really wasn't anything too notable, but it was good!
She also used some leftover harissa marinade. That added a nice spice and flavor.