Sunday, February 10, 2013

Awesomesauce Bruschetta

In preparation for Winter storm Nemo, I did some creative menu planning. Creative isn't a strong enough word because I set my mind on a bizarre idea of watercress pesto. Yes watercress pesto - and low and behold I found this awesome recipe from a great new blog The Bite House to follow.This recipe is entirely local because I also used Sister's Salsa from Blue Hill and a wonderful raw milk local cheese. The Silver Ridge Tomme is a raw goats milk cheese from Sonnental Dairy I found recently at The Good Life Market. Sonnental Dairy doesn't seem to have a website but they are a part of the Maine Cheese Guild. The tomme was a perfect addition for this cornucopia of tastes - hence the name Awesomesauce Bruschetta.

Baguette - sliced on a diagonal
Watercress pesto
1 container Sisters Salsa
Shredded cheese to melt on top

1. Slice baguette on a diagonal, place on baking dish, and put a little olive oil on it.

2. Toast the bread slightly under the broiler.

3. Assemble the bruschetta first the pesto (sorry for the blurry picture) and then the salsa.

4. Top with melted cheese

5. Put under the broiler, turning the pan a couple of times so that they all get equal share of the broiler flames. Keep an eye on it and take it out then the cheese is melted. Yummy!

Thursday, February 7, 2013

Wednesday, February 6, 2013

Madeleine's Baked Fondue

It didn't take me much longer than a trip to the market to make Hi-Ho's Baked Fondue. I even went out on a limb and didn't exactly follow the directions. That is a big deal for me as a cook that likes to follow recipes and tends to not 'wing it'. By the way, this is much less like a bread pudding but much more a souffle like

I decided to use a baguette and then doubled the wet ingredients. It worked perfectly. The picture below is after I made my first layer.

1 baguette, cut into three equal lengths, and then each piece is cut in half lengthwise.
 4 eggs beaten
tub of Old English cheese to spread on baguette lightly
cheddar cheese slices
tomato slices
Lots of dry mustard
Lots of Worcestershire sauce
salt and pepper
1 teaspoon chopped onion
3 cups milk

 *Below are additional pictures of my assemblage.*

1. Place bread, cheese, and tomatoes in layers in a round baking dish.

2. Beat eggs, add milk and seasonings. Stir. I add a lot of seasoning and it ended up a light tan color.

3. Pour over bread and cheese. 

4. Top with a layer of slices cheese.

5. Let stand on hour. Stare at it and drool.

6. Preheat oven to 325.

7. Bake for one hour.

8. Cut like a pie and serve.

This served my family of five with left overs.

Saturday, February 2, 2013

Baked Cheese Fondue

Oh my oh my this makes me think of fondue married to Welsh Rarebit served as a cake pop in heaven. Oh Hi-Ho why did you never make this for me! Oh SP? Honey? Can you run out to store please?


oh darn he is at hockey. Gasp!

6 slices bread without the crust
2 eggs beaten
1/2 package sliced Old English or any cheddar cheese
tomato slices
dry mustard
worcertershire sauce
1 teaspoon chopped onion
1 and 1/2 cups milk

  1. Place bread and cheese in layers in a baking dish.
  2. Beat eggs, add milk and seasonings. Stir. 
  3. Pour over bread and cheese. 
  4. Let stand on hour. Stare at it and drool. 
  5. Preheat oven to 325. 
  6. Bake for one hour. 
Makes 3 to 4 servings. 

Friday, February 1, 2013

Spoon Cornbread

This is a recipe from Mima!

3 eggs, well beaten
1 cup (white) corn meal
2 and 1/2 cups milk
1 Tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder

  1. Preheat oven to 350 degrees. 
  2. Melt a large piece of butter in baking dish.
  3. In a large bowl mix ingredients together and pour into baking dish with butter. 
  4. Bake for 30 minutes stirring once in a while to keep corn meal from going to the bottom.