may cheese plate

Cheeses of May: 

Rosey Goat: I love goat cheese and I love rosemary.  Put them together and get Rosey Goat! It is not as soft as goat cheese normally is, but the rosemary adds such a great flavor. 

Carr Valley Creama Kasa: This is a Wisconsin Cow’s milk cheese that is very buttery and smooth.  I hope this is what heaven tastes like…


Aged Gouda: I always like to have an aged cheese on a cheese plate and gouda has been the preferred choice lately. 



carolina style shrimp & grits

Healthy?  Not so much.  But it counts as a whole grain, right? Ok, I will admit, grits were never a food that appealed to me in any way. That is, until I actually experienced them in the south itself.  I have tried to recreate them, but it just has not worked. I’m not sure if it is because the grits I had were 1/2 butter and cheese or if there is some secret of the South that I’m not aware of…but when I found a recipe in this month’s Gourmet magazine for Maverick Grits I knew that I had to give them another try.  I loosely followed the recipe and I was very pleased with how it turned out.  The taster is not a huge fan of grits/polenta so it was not his favorite, but I think it was his favorite try yet. There was a definite cajun flavor but I think next time I will add more tomatoes, green onions and maybe throw in some greens like kale or something!

calzones

I want to preface this post by saying I am in no way shape or form a baker. Here’s a good example: my calzones required pre-made dough (which I bought at a local Italian Restaurant) and I didn’t even have flour to roll them out. I used pancake mix. And my last experience with dough (well, puff pastry) left me in tears. So I will admit that I was a little nervous but this turned out delicious!
I used pre-made dough and rolled it out into about 8 inch square (tried), filled it, folded the corners together and sealed the dough at the seams.  Baked it at about 475 degrees until perfectly browned.  Dipped in San Marzano Marinara sauce and served with an Italian salad! Bon Apetit!
Fillings: onion, red pepper, mushrooms, spinach, sausage, pepperoni and mozzarella.

april cheese plate


I’m not sure if it is because I’m from Wisconsin and grew up eating cheese and crackers on a regular basis or if I have just grown to love artisan cheese but I can easily say that good cheese is one of my favorite foods.  

My April cheese plate: 
Carr Valley Mobay – a layer of sheep’s milk cheese and goat’s milk cheese with a layer of grape vine ash down the middle
Beemster’s – this Dutch cheese is aged for at least 18 months, lending it complex flavors  
An Italian Brie – Italian Taleggio Carozzi. I could not live without brie, it is that simple.