My I present to you...Super seedy dark rye sourdough cobb bread.
The best way to soak up a cheesy mess!
A teaser to this weeks #12PlattersofChristmas video coming out tomorrow.
What do you think I’m making? Have a guess!
I've never disliked salad, never really LOVED it either. It's growing on me though. Atleast from the standpoint of, how can i make a lunch for tomorrow in five minutes, without cooking and messing up the kitchen.. because some days I just don't wanna standpoint. Plus, you really can't go wrong with bacon, mushrooms, mozzarella, and some marinated olives and artichokes. #ketosalad#quickandeasyfood#olivesarelife#artichokesareawesome#baconislove#cheeseplease
#ad It’s portable mac & cheese!! 🤩🧀😋 As if mac & cheese couldn’t get any better, right?! Whether you need to feed the kids on-the-go or you simply want a night alone with cheesy goodness, wine and the Real Housewives… I got you, girl! 😉These muffins made with the yummiest @CastelloUSA cheese are going to make your night! Head to The Modern Savvy for the recipe (link in profile), and swipe right for a preview of how much one cutie loves these!
#sponsored#castellocheese#cheeseplease // 📷: @ericadunhill
Miso Cheddar and Rosemary Potato Gratin.
Miso, how do I love thee? Let me count the ways - said not Elizabeth Barrett Browning.
Shiro miso and aged white cheddar have a similar sort of umami, but as an ingredient miso acts as Atlas in holding up the dominant flavour of the cheddar like the world on its powerful shoulders. No shrugging here just massive symbiosis and reciprocal salty, cheesy, and umami flavours uplifted by the musky pine of dried rosemary, rounded out by the savoury reigns of aromatic garlic.
I absolutely was inspired to showcase some of my own miso recipes after watching @netflix 's documentary, 'Salt, Fat, Acid, Heat' with the author of the cookbook of the same name, Samin Nosrat. Over the last few years I've been adding miso as a salt and umami flavouring from everything from soups and curries to gravies and rubs for roasts. I have yet to try a sweet application in dessert, but that will eventually happen in time.
Here is the recipe. I've made this twice, so if you make it you will need to adjust the flavours as you see fit.
12 medium sized red or Yukon gold potatoes, cubed. 2 cups of light cream, two heaping tablespoons of Shiro or light miso, 1 teaspoon of dried rosemary or one sprig of fresh, 1/2 teaspoon of white pepper, 5 cloves of smashed and peeled garlic, 3 cups of shredded aged white cheddar - setting aside 1 cup to top the casserole at the end before placing under the broiler.
Simmer cream, garlic, rosemary, miso, and white pepper on medium low heat, whisking the miso well into the cream. After about 10 minutes taste for flavour and adjust if you need more miso, rosemary, or pepper. Butter a large baking dish. Roughly cube potatoes into half inch pieces. Shred cheese and mix 2 cups in with the raw, cubed potatoes, then tip into baking dish. Strain the miso cream and pour all over the potatoes.
Cover baking dish with tin foil and bake on middle rack at 400°F for 45 minutes. Check to see if the potatoes are cooked and when fork tender top with remaining cup of cheddar, place under the broiler for 5 minutes for final browning. Let rest for about 15 minutes before serving.
Please tag me if you make this!
We’re ready to sink our fangs into this spooky good take on a philly cheesesteak! We smothered a pile of steak sautéed with onion and green pepper under a cap of our melty, gooey garlic-infused Vampire Slayer. If you need a dip fix, this hollowed out hearty sourdough roll is the perfect vehicle for dunking this monster into a side of warm au jus. We hope you enjoy it as much as we did!
Put a Stake in it!
1 (12-ounce) flank steak.
freshly ground black pepper.
x oz sliced cremini mushrooms.
Extra-virgin olive oil.
1 medium onion.
1 green bell pepper, cored, seeded.
1 teaspoon Worcestershire sauce.
1 teaspoon lower-sodium soy sauce.
1-2 cups Vampire Slayer cheddar.
4 large sourdough rolls.
Au Jus gravy (optional)
Preheat oven to 400°. Shred Vampire Slayer and set aside.
To create roll bowls, cut a circle into the roll vertically, keeping a ½ inch border and the bottom intact. Pull out the bread core and set aside. Place the four rolls into an 8x8 baking dish.
Thinly slice the flank steak across the grain. You may be able to find pre-sliced steak in the meat case. Sprinkle beef with salt and pepper. Slice the green pepper, onion and mushrooms.
Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Sauté beef slices until it loses any pink color, stirring constantly. Remove beef from pan. Add another drizzle of oil to the pan and sauté onion, mushrooms and pepper for 5-6 minutes or until vegetables are lightly brown and tender. Turn off heat. Return meat to pan, stir in Worcestershire and soy sauce, and mix to combine. .
Divide the beef mixture evenly among the four rolls. Press shredded cheese into each roll and let some fall down onto roll sides. Tuck roll tops among the edges of dish and place in the oven. Bake until cheese is melted and bread is toasty, about 10 minutes. Serve alongside your favorite Au Jus gravy if you desire and dunk away! .
Shop for your Vampire Slayer through the link in our bio (it's on SALE through Oct!)
It’s 5 o’clock somewhere.🍷I have on my best hat🎩, fancy bow tie, a bottle of wine🍷and a plate of specialty cheese 🧀 ready to celebrate Mallory’s Birthday! @t_to_the_race I hope you are having a wonderful birthday, and how could it not be when you’re celebrating with wine and cheese!! 🍷🧀😋🎈🎉❤️#cheeseandwhinewithmallory
el Apache Huevos Rancheros 🥚A classic Mexican breakfast ~ Two over easy eggs served on crispy corn tortillas topped with warm mango salsa, goat cheese, cheddar cheese and tomatoes ~ Chorizo available as an add on ~ #ChicagoBrunch#Eggs#Huevos ♥️🙏🏾😇🦉
Come and visit our beautiful goat-cheese-wine farm in #andersonvalley#cheeseplease#familyfarm#mendocino#Repost @pennyroyalfarm ・・・
Thanks for the smiles folks & to those who went extra at the Harvest Party! 🤠
If feeling fomo, we’re now pouring our Fall/ Winter wine releases in our Boonville tasting room. Next up at the farm is our Mushroom Brunch on Nov 4!