Say Cheese! Inspiration from Wisconsin's dairy country...

"It's gonna be a long, hot summer, we should be together with your feet up on the dashboard now..."  On the one hand it seems like just yesterday when Keith Urban crooned those very words, to me and me alone of course, as I sat in the balmy Wisconsin night, a frosty adult beverage in one hand and, naturally, cheese curds in the other (when in Rome, they say). But when I really think about it, we are officially into autumn and that perfect June night was a solid three months ago.  A long, hot three months ago - the man delivered on his promise. Never one to lament the end of summer, I'm not complaining about the impending change in seasons.  In fact, I'm quite pleased with the already cooler days and downright chilly evenings, but it does have me wondering where my summer went and what, at least culinarily, do I have to show for it?!

I may have neglected my blog this summer, and my kitchen in general for that matter.  May have neglected my grill. May have neglected feeding my boy homemade yumminess on the regular and maybe, just maybe, may have neglected eating as healthily as I would have liked. But I did make homemade cheese.  Call it inspiration from my trip to Wisconsin. Call it dairy addiction. Call it fan-freakin-tastic! Because, I will tell you, if I did one thing right this summer it was this cheese.   If you've been following along on my culinary journey, you already know that I have a bit of a cheese problem.  I mean, I'm the girl who waxed poetic about the virtues of baked ricotta with chocolate chips for a full paragraph.  I'm the girl who has never met a cheese she didn't like.  And just to prove it, I'm also the girl who has spent no less than an hour sampling an abundance of cheese at the Fairway cheese counter (yes, they'll let you taste the cheeses and seem happy to do so, even if you want to taste ALL of them!!!).  So for this love story to progress organically, the next logical step is for me to remove the middle man from me and my cheese.  Which is exactly what I did.

It began innocently enough when I returned from my Wisconsin trip with six pounds of cheese curds in tow (cheese problem).  Granted, a pound or two were to be gifted, but the remaining cheese was for us.  To say that it didn't last long would be a grave understatement.  I can say with relative conviction that our cheese was gone within the week (cheese problem).  Which led Doug and I to perform an Internet search to purchase cheese curds and have them shipped to us (cheese problem).  Exorbitant shipping costs, however, prevented us from completing our purchase but left us fiending for some cheese sooooooo....off to Fairway we went. In search of squeaky, delicious cheese curds.  Which they did not have.  What they did have was fresh mozzarella curd and inspiration struck.

Stuffed Cabbage and Rain Storms

I know I've said it before, but what is with the rain this year?! I can't help but think of the nursery rhyme I grew up singing.  Rain rain go away, come again another day? Maybe not. Rain rain go to Spain, never show your face again? That's more like it!  


I spent a good part of the summer looking for the silver lining to all the rain.  All I came up with was that it must have made home gardeners quite happy.  I can't be sure, though, because I have a green black thumb.  It's all I can do to keep my potted basil plant alive but my father fancies himself quite the gardener and I'm inclined to agree.  So maybe all the rain this year was good for dad's garden because he procured quite a bounty: a plethora of peppers, 2 types of eggplant, green, yellow and butternut squashes, never ending tomatoes, broccoli, herbs, cabbage and I think I saw the beginnings of a few small pumpkins! On a trip home in late August, I made sure to plunder the family farmer's market of some precious booty! In all honesty, it wasn't so much a plundering as a Hurricane Irene induced hand-out.  Fear of the impending hurricane had left dad scrambling to harvest as much of his garden as humanly possible and I (along with the rest of his neighborhood) reaped the benefits! 

Italian Style Quinoa and Sausage Stuffed Peppers

I've never considered myself particularly trendy, preferring instead to play the chameleon and attempt to blend in in most situations.  However, I will say this:  when it comes to culinary creations, I do like to stay on forefront of emerging eating and cooking trends.  So I was pleasantly surprised when I hopped online today and saw an abundance of recipes featuring quinoa on some of my favorite sites.  I have to admit, I haven't been cooking with quinoa for terribly long, but I enjoy it immensely and have SO many ideas for recipes featuring this amazing little seed!  It's nice to know I'm in good company.

Quinoa has been touted as a "superfood" and the more I work with it, the more I'm inclined to agree.  If you're a quinoa newbie, here are a few things you should know:

1. It looks like a grain, but is actually a seed.

2. It is a complete protein (containing an almost ideal balance of all 9 essential amino acids), is high in fiber, is nutrient rich (calcium, iron, manganese, magnesium, vitamin E and B vitamins) and is gluten free.

3. It's a good idea to soak/rinse it before cooking. Quinoa has a coating called saponin on it's surface that can produce a bitter soapy quality when cooked.  Granted, most of what you'll find at the local grocery store has already been pre-washed and dried, but in my opinion, a little prevention never hurt anyone.

4. There are 3 color varieties: white, red and black.  I've only come across the white variety to date but you can rest assured that as soon as I see either of the others they'll be on the dinner table that very night!

5. Working with quinoa is very similar to cooking rice, and a bit like couscous. There are a couple different methods for cooking it: boiling (like pasta) vs absorption (like rice).  I'm still trying to find my preference.

6.  It's delicious!  The texture is somewhere between that of barley and couscous...light and fluffy yet with a toothsome bite and slight crunch.  The flavor has the earthy nuttiness of wild rice but, more reserved, not as aggressive.

7. It's versatile!  Breakfast, lunch or dinner , hot or cold, side dish or main course - quinoa can seamlessly integrate into almost any meal!

Crock Pot Lasagna Florentine

                  Anyone who knows me will tell you that I am a cheeseball, on so many levels, but probably most notably for my love of cheese.  I, seriously, have never met a cheese I didn't like.  Mild, sharp, creamy, crumbly, moldy, stinky...to me, they are all manifestations of love. So, one of the hardest things to swallow when faced with the oven-less kitchen was the lack of ooey gooey cheesy baked goodness in my life.  No baked macaroni and cheese?  No stuffed shells?  No manicotti?  No lasagna?  You might as well throw the burlap sack over my head and march me to the gallows!  Surely a life without lasagna is a life not worth living, and I do believe Garfield would agree!

It became imperative that I find a way around this lasagna quandary...and fast! Initially I thought the toaster oven might be my savior, but as I mentioned before, it's teeny tiny. So, unless I wanted to make a lasagna amuse-bouche (calorically prudent, but really who eats 2 bites of lasagna?) it was practically useless.  Surveying the rest of my kitchen arsenal didn't yield a promising contender so I was left with the old stand by crock pot...not just for pot roast anymore (though stay tuned because I'll be posting my recipe for the pot roast that saved Christmas Eve soon).  

I have to say, I went into this lasagna endeavor a little gun shy and skeptical, fully expecting a lasagna soup kind of outcome.  Imagine my surprise when after a few hours, I removed the crock pot lid to reveal a perfectly cooked lasagna!  Now, if you're one of those people who live for the crispy, crunchy edges that only an oven can produce, sorry Charlie, you're outta luck.  But, if you're in it for the right reasons (the cheesy deliciousness!) this recipe will not disappoint! One note: once it's finished cooking, turn off the crock pot and allow the lasagna to sit for a good 20-30 min or so.  I made the mistake of diving in too soon; partly out of hunger and partly because I'm a gluttonous cheese-lover and it's next to impossible for me to let a lasagna "rest",  so while I still didn't end up with soup, it was definitely too hot for the pieces to hold their shape and what resulted was a slidey, gooey, fantastic mess on my plate (hence, no plated pictures). So trust me....let it sit!