Mad Girl Devours Sartori Cheese

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I was gifted a kit of 7 cheeses from the Sartori Cheese company in Plymouth, Wisconsin. They make lovely artisan cheese and use Wisconsin cows! Immediately I put my creative foodie hat on to see just what different ways I could use them beyond a knife and a glass of wine.

First up I used the Espresso BellaVitano (yes, espresso…get some) to make my take on a grilled cheese…not just any grilled cheese, but one that suited my sweet-driven persona. I used a glazed blueberry cake doughnut, sliced it like a bagel, butteredwp-1450720771532.jpg

 

the cut sides (so the sugar from the glaze wouldn’t burn), laid one half buttered cut-side down in skillet, top with slices of Espresso BellaVitano, top that with the other half of buttered doughnut.

Grill like any other cheese sandwich. Watch out, it may be addictive. Boom!

wp-1450720789956.jpg Sweet and salty…nothing better!

How about some protein after that sandwich?! Let’s try a beautiful egg scramble with sautéed onion, jalapeno sausage and topped with Extra Aged Goat Cheese. wp-1450720814733.jpg The creamy egg, sweet onion, and spicy sausage, married perfectly with the tangy and earthiness of the goat cheese. The cheese also helped to calm the fire from the jalapeno. I served tomato salsa on the side for brightness and color. Bold and brilliant!

The Dolcina Gorgonzola had me salivating just thinking about all of the tasty treats I could try. Nothing could stop me from making a Gorgonzola Cheese Cream Sauce. It is multi-purpose!wp-1450720860758.jpg I used a basic Bechamel recipe, made a roux, added cream, then finished with Gorgonzola, salt and pepper, then a bit of nutmeg. Holy Toledo Batman, sinfully good! This dish is pasta, topped with sautéed mushrooms, then finished off with Gorgonzola cream sauce and sprinkled with basil. Later, I will top off a burger with this sauce and a few crumbles of Sartori’s Gorgonzola. This is also a fantastic sauce to put on a steak. It is so special, and so smooth. I could bathe in this sauce. Oh my!

*Dolcina Gorgonzola Cream Sauce Recipe w/ pasta and mushrooms:

3 Tablespoons unsalted butter

4 Tablespoons All-Purpose flour

2 cups Half and Half

4 oz Sartori’s Dolcina Gorgonzola, crumble

1 Tablespoon of your favorite fresh herb or spice. If using dried herbs, use a smidge less, especially when using a strong flavor. I used nutmeg IN the sauce, and dried basil last, to top off the dish. Remember, taste test along the way!

1 pinch of salt and pepper, to taste

1 lb pasta

3 cups of sliced mushrooms

Directions:

  1. Cook pasta as directed on box, drain, cover and set to the side.
  2.  Melt butter over med-high heat in a med pot. Once melted, add flour and whisk. Cook until flour turns a light brown color, about 4 minutes.
  3. Slowly whisk the Half and Half into the roux. When it is all incorporated it will be thicker, but not completely thickened. Turn down heat to low and simmer until thicker, about another 4 or 5 minutes.
  4. Stir in Gorgonzola until melted and keep warm until needed. Taste for salt and pepper.
  5. In a separate pan, saute your mushrooms in a bit of olive oil, cook until just tender.
  6. Place pasta on serving platter, lay the mushrooms on top, then ladle on the cream sauce and finish with a few shakes of dried herbs…basil or rosemary are nice.
  7. Enjoy!!!

Quite honestly, the Raspberry BellaVitano, Merlot BellaVitano, and the Limited Cognac BellaVitano are all incredibly delicious cheeses on their own. A charcuterie board with these 3 cheeses, slices of pear, apple, dried apricots, dates, olives, nuts, honey, crackle bread, fig jam, and prosciutto would make a perfect Holiday appetizer for my guests. Add wine and we’re good to go!

The Asiago with Rosemary and Olive Oil will be sitting atop an Italian red sauce with melted anchovies and plenty of garlic over gnocchi. My mouth is watering already!

Sartori’s artisan cheese is superb, a definite must-try for any cheese lover. High quality, beautifully made, phenomenal flavor. 5 out of 5 stars! Go to their website and peruse their story, cheese, and recipes.
It is pretty impressive. http://sartoricheese.com

You can take the girl out of Wisconsin, but you can’t take the cheese out of her! Thank goodness. Cheesehead to the end 🙂

Xo, Avery

 

 

 

 

 

 

 

 

 

 

 

Outstanding and Easy Recipe for Candied Orange Peel

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AH-MAZ-ING! If you want to do something different and interesting for use in drinks, decorative touches, or plain old fun for your sweet tooth, this recipe if easy and a goodie to have in your repertoire. The original recipe is from The Chew.

After you peel your orange…I usually cut off the ends, then cut three wide slices. Super easy to eat, and less messy. Take a paring knife to your peel and gently cut away the bitter pith from the peel. Please take it slow so you don’t cut your fingers! I then take a zip lock bag and start accumulating enough peel to make it worth my while, 5 or 6.

Step 1: Blanch the orange peel in boiling water for 15 minutes. Rinse with cold water and put in a cold water bath.

Step: 2: Make Simple Syrup. 1 cup water and 1 cup white granulated sugar. Bring to boil in med saucepan, add blanched orange peel to syrup, turn down heat and simmer for 45 minutes. Carefully take out peel with tongs and gently tap off excess liquid.

Step 3: With granulated sugar in a shallow bowl, roll peel in sugar to cover. Lay peel on a plate to dry completely. Turn over so both sides get air-dried. The longer the better.

Step 4: Enjoy! They will taste like the old fashion orange slices in the candy section! Store in an air-tight container.

Highly addictive, but they are real fruit peels…so they’re healthy, right?  😉

P.S. Eating straight, too much gave me a little numb feeling in my mouth. Just to warn you.

Smoked Flava Favo

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The smoker was busy this weekend….smoked steak (my fave) and smoked Steelhead trout….new fave. Had leftover trout (tastes like salmon) on onion bagel with Neufachel cheese today. Incredible!  Delectable!

Im a sucker for smoked anything!

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