The Best Melting Cheeses

I love nothing more than a good grill cheese, or good melted cheese on vegetables or some homemade pizza. But not all cheeses are equal. And not all cheeses melt into yummy goodness. For whatever reason you want to add some meltolious cheese to your recipe, here is a list to help pick a good cheese that will melt.

Asiago
Bel Paese
Brick
Brie
Butterkase
Cantal
Cheddar
Cheshire
Colby
Comte
Crescenza
Double Gloucester
Edam
Fontina
Gouda
Gruyere
Havarti
Iberico
Jarlsberg
Mahon
Mimolette
Monterey Jack
Mozzarella
Muenster
Ossau-Iraty
Fresh Pecorino
Port-Salut
Provolone
Queso Oaxaca
Raclette
Roncal
Swiss
Teleme
Urgelia

Bon Appétit

Uhh?!?!?!?! What kind of Cheese is this?

If you have been to the cheese section at your local grocery store lately, you might have noticed that is has become a little foreign. With cheese names like Ossau-Iraty, Urgelia, Tomme de Savoie, or Bel Paese. You might think you need to learn another language just to understand these cheeses.

To help you in your foreign adventures at the cheese section, I created a way to understand the different styles in which cheese is made and that gives it its flavor. If you know what you like then you can try to find other cheeses in the style to try. So hopefully the next time we are standing in front of a sea of foreign names at the cheese section we are not so frightened to try something new.

The first style Fresh; it has a mild, milky, and/or tangy flavor. The flavor strength is mild. Examples include Ricotta, Mozzarella, and Fresh goat cheese.

The second style is Semi-Soft; it has a milky, tangy, and/or sweet flavor. The flavor strength is mild. Examples include Colby, Havarti, and Monterrey Jack

The third style is Soft-Ripened; it has a buttery, mushroomy, and/or creamy flavor. The flavor strength can be mild to medium strong. Examples include Brie, Camembert, and Banon

The fourth style is Surface-Ripened; it has an earthy, creamy, mushroomy, and/or tangy flavor. The flavor strength can be medium to strong. Examples include Le Chevrot, La Tur, and Rocchetta.

The fifth style is Semi-Hard; it has an earthy, buttery, nutty, and/or fruity flavor. The flavor strength can be medium to strong. Examples include Cheddar, Gruyere, and Gouda.

The sixth style is Hard; it has a salty, sweet, sharp, and/or caramel flavor. The flavor strength can be medium-strong to strong. Examples include Parmigiano-Reggiano and Aged Asiago.

The seventh is Blue Cheese; it has a floral, pungent, musty, and/or salty flavor. The flavor strength can be medium-strong to very strong. Examples include Gorgonzola, Stilton Blue, and Maytag Blue.

The eighth is Washed-Rind; it has a beefy, gamy, creamy, nutty, and/or salty flavor. The flavor strength can be strong to very strong. Examples include Munster, Taleggio, and Chaubier.

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Notes on picking a good Pinot Noir

Pinot Noir is one of my favorite wines, yet picking a bad Pinot Noir can also be your worst bottle of wine you ever bought. So here are a few notes on picking out a good bottle of Pinot Noir.

First make sure you are buying a Pinot that is produced in either the areas of California such as central coast, northern, or in Monterey County. Willamette Valley of Oregon, New Zealand, or European areas of Frances’ Champagne and Burgundy regions grow good Pinot Noir grapes, along with areas in Germany, Austria, and Switzerland. Pinot Noir grapes are as hard to grow if not grown in the right climate, the right soil, and with the right touch. It’s like trying to get a two year old to stop saying no, you have to out trick them. This is why where they are grown is so important.

Climate of the harvested season is of particular importance to taste and smell. During cold growing seasons (year) will taste bracing acidity and cherry flavors with the hints of baking spices. In a warmer growing seasons and riper seasons, Pinot may even have a gamey aroma, along with blueberry, strawberry, and blackberry flavors.

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Green Bean Citrus Salad

Green Beans are in season, and I thought a green bean salad would be a different way to prepare this vegetable. The Green Bean Citrus Salad is inspired from the Greek Green Bean Salad, Fasolkiaa Me Yemistes. It is easy to prepare, as well as low in fat and calories.

Recipe:
1 lb green beans, trimmed to bite size pieces
2 Tbsp olive oil
Juice of one lemon
Zest of one lemon
1 Tbsp of fresh parsley, finely chopped
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh oregano, finely chopped
Salt and Ground black paper for taste

Put cut green beans into salted boiling water. Cook until tender. Remove from heat, drain, and place in a large bowl of ice water. Keep in ice bath for 5 minutes.

Place olive oil, lemon juice and zest, parsley, mint, and oregano in a small bowl. Whisk together. Add salt and pepper for taste. Drain green beans and toss in dressing.

Bon Appéti

Bacon Cheddar Chive Biscuits

I was watching the Wednesday April 14th episode of Top Chef Master’s. The main challenge was to create an unforgettable soul food inspired meal for actor Mekhi Phifer. You know you are a southern girl at heart when you crave grandma’s cooking after watching this episode. So I came across this recipe, and it may not be my grandmother’s recipe, but it is just as good as if she came up with it herself. It is comfort food at its best, so eat this sparingly.

Recipe:
6 thick slices of bacon
3 ¾ cups bread flour
1 ½ Tablespoons of baking powder
1 ¼ teaspoons of baking soda
1 ¼ teaspoons of salt
½ cup (1 stick) frozen unsalted butter, cut into ½ inch cubes
Extra melted butter for brushing
2 ½ cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 ¾ cups chilled buttermilk

Position Rack just above center of the oven and preheat to 425 degrees. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Sift flour, baking powder, baking soda, and salt in large bowl. Add butter cubes. Cut butter into flour mixture until it forms a coarse meal. Add cheddar cheese, fresh chives, and chopped bacon; toss and blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using a scoop, drop about ½ cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden brown and toothpick inserted into the center comes out clean, 18-20 minutes. Brush biscuits lightly with melted butter. Let cool for 10 minutes. Serve biscuits warm or at room temperature.

Recipe yields about 16 biscuits. Recipe was adapted from Bon Appétit, February 2010.

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The Three Little Piggy Sandwich

After seeing the “The Silver Palm Restaurant” on Anthony Bourdain’s No Reservations Chicago segment, my pork loving husband and I had to try this place. And no I haven’t found a pork only restaurant, but it’s just as good. This low key joint has a locals' only vibe, but welcomes anyone who walks in their doors. It is a refreshing change from the chain restaurants down the street in the more touristy areas of Chicago.

The Silver Palm uses an old train car for a dining area. The bar and entry way which is unpretentious, and has a “Cheers” vibe with a spunk that says “hello I am in Chicago.” There are no out of towners here, the night we were there, it was full of locals.

I can only tell you about one thing on the menu. Since the only thing my husband and I ate was the massive Three Little Piggy Sandwich. Which includes your choice of Gruyere or Cheddar, with Fried Pork Tenderloin, Smoked Ham, Bacon, topped off with a fried egg and onion rings, all between toasted buns. I could only eat half, and wished so desperately that I could get this back home. It not only is good, but one of the best sandwiches I have ever had.

There is a wide selection of beer as well. Something my husband thought was an added plus for the restaurant. Overall you will not leave hungry here. I can’t wait for my next visit to Chicago and to “The Silver Palm.”
Silver Palm Restaurant, 768 N. Milwaukee, Chicago, IL 312-666-9322. Only open for dinner Tuesday thru Sunday, call for reservations since the dining car is small.

Low Fat Chili Cheese Sloppy Joes

Several people have asked me for my Low Fat Chili Cheese Sloppy Joes. An old time favorite that has fewer calories and fat then the original my mom use to make. Choosing a lower fat content in your ground beef, draining off the extra fat with a paper towel after cooking can actually lower the calorie and fat content.

Recipe:
8 ounces 95/5 Ground Beef
1 Tablespoon Olive Oil
1 1/2 Cups chopped Red onions
2 ½ divided teaspoons chili powder
4 to 6 garlic cloves pressed
1- 15 ounce can kidney beans, with juices
½ cup drained canned diced tomatoes
¼ cup chopped fresh cilantro
4 whole wheat bread rolls, toasted in the toaster/toaster oven.
½ cup (packed) grated low fat extra –sharp cheddar cheese

In a medium saucepan add ground beef and half of the chili powder. Cook the ground beef through, breaking up with a spoon, about 5 minutes. Drain juices and transfer ground beef on a plate with a paper towel to help absorb excess juices/fat. Heat oil in a large saucepan over medium-high heat. Add onions and sauté for 2 minutes, then add remaining chili powder and garlic. Sauté for 1 minute. Add the cooked ground beef and mix together. Add beans with liquid and drained tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro. Season to taste with salt and pepper.

Place toasted rolls on plate and top with chili, cheese, and remaining ½ cup of chopped onions.

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