Cheesy Hash Brown Breakfast Casserole

Serves 6 to 8

• Cooking spray or oil, for coating the pan
• 1 tablespoon olive oil
• 1 pound uncooked breakfast sausage, casings removed
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3/4 teaspoon kosher salt, divided
• 1 (20-ounce) bag frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup sour cream
• 1 cup whole or 2% milk
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining salt, and pepper and whisk to combine. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Recipe Notes

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature for 20 minutes before baking.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

HY’S CHEESE TOAST

From blog post: Hy's Cheese Toast

Ingredients

4 thick slices white bread

1/2 cup butter, at room temperature

1/4 cup grated Parmesan or Grana Padano

1/4 cup grated aged Gouda or Swiss

1/3 cup grated old cheddar

a few drops of Worcestershire

Directions

Preheat the broiler. Place the bread slices on a baking sheet and toast them in the oven for 5-10 minutes, or until golden.

Meanwhile, stir together the butter, cheeses and Worcestershire. Take the toasted bread out of the oven, flip them over, and spread the butter-cheese mixture thickly over the untoasted side. Return to the oven for another 5-10 minutes, until the cheese is bubbly and the toast is golden around the edges.

Cut into whatever sized pieces you like and serve immediately. Serves 4.

Sixteen Minute Beef and Bean Burritos

Sixteen Minute Beef and Bean Burritos

Prep Time:

 5 Minutes

 

Cook Time:

 11 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 2 pounds Ground Beef
• 1/2 whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
•  Salt And Pepper, to taste
•  Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• 3/4 cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas
•  Extra Grated Cheese, For Sprinkling
•  Extra Sauce, For Drizzling
•  Cilantro Leaves (optional)
•  Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation Instructions

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)

Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
By Kathy Brennan and Caroline Campion, authors of KEEPERS (which just won the IACP award for 2014!)

The chicest mom Kathy knew growing up (think Jackie O with a platinum bob) made a version of this dish. That was in the ‘70s, when quiche was all the rage, but in our minds, it defies trend. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance.

Aside from blanching the broccoli, the quiche can be assembled in minutes. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry.

Recipe: Crustless Broccoli and Cheddar Quiche
Makes one 10-inch quiche

You'll need:
Unsalted butter for greasing the pie dish
Salt
3 cups small broccoli florets (from about 1 large head of broccoli)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup whole milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated
Pepper

What to do:
Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside.

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top.

In a 1-quart measuring cup (see tip below) or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and pepper to taste until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.

TIP: For convenience, we use a four-cup measuring cup to measure all of the ingredients for the quiche, ending with the custard, which we whisk right in the cup. First, measure the broccoli, then the cheese. Next, measure the 1 cup milk, add enough cream to reach 1 2/3 cups, then add the eggs, nutmeg, salt and pepper. Whisk together, then pour the custard into the dish.

Rotini with Blue Cheese & Spinach

Rotini with Blue Cheese & Spinach
Serves 2 

You'll need:
2 tsp. olive oil
2 cloves garlic, minced
1 cup half and half
Coarse salt
Freshly ground pepper
¼ lb. blue cheese, crumbled (a heaping ½ cup), plus a little extra for garnish
5 oz. fresh baby spinach 
1/2 lb. dry rotini

What to do: 
In a medium heavy-bottomed pot large enough to fit the pasta, heat the olive oil over medium heat and add the garlic. Cook for about 1 minute, just til the garlic is fragrant, not golden at all. Add the half and half, ½ teaspoon salt and some freshly ground pepper. Bring the liquid to a boil, then lower the heat and simmer for 10 minutes, until the cream thickens, stirring occasionally. Add the blue cheese to the sauce and stir to dissolve it. (It’s okay if there are a few lumps.)

Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt, then the pasta, and cook to al dente according to the directions on the package, about 6 minutes, stirring occasionally. Add the spinach when there’s 1 minute left. Reserve ½ cup of cooking water, then drain the pasta and greens in a colander. Don’t shake out the pasta — you actually want some of the water to stick to it. 

Immediately add the pasta to the pot with the sauce. Toss together, then cook over low heat for 2 minutes, until the pasta has absorbed some of the sauce. Add a little of the reserved cooking water if the sauce seems dry. Transfer to two bowls and eat, garnished with a little extra blue cheese if you like.

Rosemary Blue Cheese Ice Box Cookies

Rosemary Blue Cheese Ice Box Cookies

SUBMITTED BY: Real Butter

"Now here's something different. A buttery shortbread-like cookie infused with Blue cheese and fresh rosemary leaves. Serve with a full-bodied red wine and these savory cookies will have people talking through the new year."

INGREDIENTS (Nutrition)

• 2 1/2 cups all-purpose flour
• 1 cup cornstarch
• 1/2 teaspoon salt
• 12 ounces Blue cheese, softened*
• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1 cup dried cranberries, finely chopped
• 1 1/2 cups nuts (pecans or walnuts), chopped
• 1 1/2 tablespoons fresh rosemary leaves
• 1/2 tablespoon White or natural sanding (coarse) sugar

DIRECTIONS

1.     Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.

2.     Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).

3.     Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.

4.     Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

FOOTNOTE

• *Domestic Blue cheese gives cookies a clean flavor, color and texture. Use less flour with a Stilton-style cheese and more flour with a French-style Roquefort. 

One-Bowl Microwave Macaroni and Cheese

One-Bowl Microwave Macaroni and Cheese
serves just one
1/2 cup macaroni pasta
1/2 cup water
1/2 teaspoon salt
1/4 cup milk, any percent
1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)
Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total.

Optional Add-Ins - Add any of these along with the milk and cheese. Diced onions, diced peppers, diced tomatoes, leftover meat (shredded or cubed), a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika.

Macaroni & Three Cheese Casserole

Macaroni & Three Cheese Casserole:

Ingredients

Serves 8

• 6 tablespoons unsalted butter, plus more for baking dish
• Coarse salt and ground pepper
• 1 pound medium pasta shells
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard powder
• 4 cups whole milk
• 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
• 4 ounces Havarti cheese, coarsely grated (1 cup)
• 4 ounces Muenster cheese, coarsely grated (1 cup)
• 1 teaspoon Worcestershire sauce
• 6 slices white sandwich bread

Directions

1.     Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

2.     Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

3.     While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

4.     Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

5.     Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

6.     Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Herbed Ricotta Tart

Herbed Ricotta Tart

Adapted from Local Flavors: Cooking & Eating from America's Farmers' Markets (Broadway) by Deborah Madison

I mentioned a few variations above, but in the future, I'm going to try this with feta cheese in place of the ricotta or goat cheese, black olives, and some cooked, (very) well-drained, chopped spinach for a Greek-style version.

half-pound (250g) bunch green garlic (or scallions)
1 tablespoon butter
1 1/2 teaspoons chopped fresh thyme, plus more for sprinkling over the finished tart
8 ounces (285g) fresh goat cheese or fresh ricotta
1 large egg
1/2 cup (125ml) crème fraîche or heavy cream
1/2 cup (125ml) whole milk
2 ounces (55g) spicy Spanish-style chorizo sausage, finely diced
salt and freshly-ground pepper

one pre-baked 9-inch (22cm) tart shell (see Note)

1. Slice the green garlic (or scallions) into 1/2-inch (2cm) pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.

2. Preheat the oven to 400F (200C)

3. In a large bowl, crumble the goat cheese or ricotta, then mix in the egg, crème fraîche or cream, milk, chorizo, and a bit more salt and pepper along with the green garlic or scallions.

(If you wish to use any other chopped, fresh herbs, add them now as well.)

4. Scrape the filling into the pre-baked tart shell and baking until just set and slightly-browned on top, 20-30 minutes. (As you can see, I used a rectangular mold. If using a different-sized tart pan, the baking time may vary. In which case, bake until it just feels set in the center.)

5. Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.

Note: You could use the recipe for French Tart Dough, omitting the sugar, or Clotilde's Olive Oil Crust.

Blue Cheese and Walnut Spread

Blue Cheese and Walnut Spread

This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.

Ingredients

• 4-ounce bar of cream cheese, room temperature
• 1/2 cup walnuts, chopped
• Coarse salt and ground pepper
• 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
• Crackers or crostini, for serving

Directions

1.     In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap and refrigerate, up to 1 week.

Baking Sheet Mac & Cheese

Baking Sheet Mac & Cheese

adapted from Food52

butter
4-5 cups grated old cheddar
3/4 lb. macaroni or other small pasta
salt and pepper
3/4 cup half & half

Preheat the oven to 450F and generously butter a large rimmed baking sheet – I buy half bun pans at the restaurant supply store. Combine the grated cheeses and set aside 2 generous cups for topping.

Cook the pasta in a large pot of salted water until tender but still slightly firm; it will spend more time in the oven, so you don’t want it mushy.

In a large bowl, toss together the pasta, cheeses, and salt and pepper to taste. Spread the mixture evenly in the baking sheet and pour the milk over the surface. Sprinkle the reserved cheese on top, dot with another tablespoon or two of butter and bake, uncovered, for 15-20 minutes, or until golden and crisp.

Serves 6ish.

Baked Goat Cheese

Baked Goat Cheese

This isn't a strict recipe, but a technique, and can be made with any size goat cheese. It's best to select one that's fresh and soft, without a firm rind.

I use sourdough (levain) bread crumbs made from stale bread but you can certainly use what's available where you are, as long as they're from a sturdy loaf. If you buy breadcrumbs that are already toasted, simply mix them with the seasoning ingredients and skip the toasting in the oven. Some people use finely-chopped hazelnuts in place of some of the breadcrumbs.

Leftover breadcrumbs can be stored in the freezer, or strewn over whole-wheat pasta tossed with greens cooked with garlic and red chile flakes.

1. Cut you goat cheese into disks about 3/4-inch (2cm) thick. You can use anything from small crottins to a larger cheese, slicing it in half across the equator. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.

Preheat the oven to 375F (180C).

2. Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.

3. Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking.

4. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.

5. Brush the goat cheese rounds with olive oil. (Unless they've been marinated. In which case, pluck them from the oil and let the excess drip off briefly.)

6. Dredge the goat cheese in the toasted breadcrumb mixture until they're completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.

7. Remove from over and use a spatula to lift the goat cheese rounds from the pan.

Serve with a green salad (dressed with hazelnut oil is great), and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.