Cheesepalooza: Fourme d’Ambert

This is the 11th month of the world wind Cheesepalooza challenge and there is only 1 more month to go after. I know I said the same thing last month but, oops, I had missed the 12th challenge. The finale next month will be…interesting and creative to say the least. But for this month we had to make a blue cheese.

I have been looking forward to making blue cheese since day one. It is a cheese I hated as a child but have grown to adore. My particular favorite is called a Bleu d’Auverge, from the same named region in France. I came across a recipe for a Fourme d’Ambert also from the Auvergne Region.

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Cheesepalooza: Ale Washed Trappist Cheese

This is the 10th month of the world wind Cheesepalooza challenge and there is only 1 more month to go after. I have to say I have learned so much since I began this cheese adventure. I have learned to try and be as precise as possible (I am bad at it), I have learned patience, I learned to not throw in the towel after failures, and I learned to make cheese at home.

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Creative Cooking Crew: We’re going on a picnic and I’m bringing Gravlax

I just love a pot-luck. Don’t you? And with the great summer weather approaching it would be even better to take this feast outside . I have a vision of a checkered table cloth lying on the grass, a few chilled bottles of wine and an magical array of delicious dishes. The Creative Cooking Crew invites you to a virtual picnic. My contribution is a lovely sliced up slab of salmon gravlax.

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Cheesepalooza: Camembert

This is the 9th month of the worldwind Cheesepalooza challenge and only 2 more months to go after. I have to say I have learned so much since I began this cheese adventure. I have learned to try and be as precise as possible (I am bad at it), I have learned patience, I learned to not throw in the towel after failures, and I learned to make cheese at home.

camembert cut

April was a new and scary month were we played with mold on pupose! This month we were asked to make a Brie or Camembert, I opted for the later because I like the slightly tangier taste that Camembert. Making the cheese is similar to past experiences but how do you get that lovely white mold to grow?

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Cheesepalooza: Gouda

This is the 7th month of the worldwind Cheesepalooza challenge. February is getting down with washed curds.  This month we were asked to make a Havarti, Edam, Fontina or Gouda. I opted for the Dutch creamy and buttery Gouda cheese.

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SRC: Rebel Bacon Mac and Cheese

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.

This months I was fortunate enough to get a really fun blog to explore, the Cookaholic Wife by Nicole. Nicole’s passion for cooking started around the age of 16 when she cooked something for the first time. Her first attempt turned into her now famous Nichole’s Famous Crab Dip.

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Later when Nicole was dating her now husband she would cook alot for him to stop him from eating fast food every time she came over. With time and confidence, she now prefers challenging recipes to push her boundaries. There were so many recipes for me to choose from on the blog. I was intrigued by all of the following: yummy Irish Car Bomb Cheesecake Bites, Nichole’s Famous Crab Dip, healthier Baked Churros, Pierogi and Kielbasa Bake, and a Shrimp and Asparagus Risotto.

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In the end the Bacon Lover’s Mac and Cheese won out. I had been craving a mac and cheese for a while so when I saw bacon added on top of it I was sold. But I calling mine the Rebel Bacon Mac and Cheese. Why?

Look at how many vegetables there are in the recipe. Each portion actually includes at least one vegetable portion. I actually did one modification to the recipe by adding half an onion as well. Aslo I went really of the beaten chart by choosing a bow tie pasta instea of the classic macaroni. I am such a rebel, ha ha. Join the revolution with me!

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Bacon Mac and Cheese
Save RecipeSave Recipe

Ingredients

  • 1 1/2 cups pasta
  • 6-7 slices bacon
  • 1/2 cup onion, chopped
  • 8 oz. mushrooms, sliced (baby bella or button)
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 1/2 cups low-fat milk
  • 3/4 cup white cheddar cheese, shredded
  • 3/4 cup Monterey Jack cheese, grated
  • 3 cups spinach leaves, roughly chopped
  • 1/4 tsp. crushed red pepper flakes
  • cayenne pepper, salt and pepper to taste

Instructions

  1. Preheat the oven to 400. Spray a 9x13 baking dish with non-stick cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook to al dente, according to package directions. Drain and set aside.
  3. In a skillet over medium-high heat cook the bacon until crispy. Transfer the bacon a plate and blot with a paper towel to absorb excess grease. Reserve two tablespoons of the bacon grease in a small bowl. Discard the rest, but leave the skillet just barely coated.
  4. Add the onions and mushrooms to the skillet and cook for 5-7 minutes. Remove the skillet from the heat and set aside.
  5. In a large saucepan, combine the bacon grease and butter over medium-high heat. Once the butter has melted, whisk in the flour and garlic and cook, stirring constantly until the mixture is lightly golden.
  6. Whisk in the milk. Remove the saucepan from the heat and stir in the cheddar and Gouda cheese with a wooden spoon until completely melted. Add the crushed red pepper flakes, cayenne pepper, salt and pepper.
  7. Crumble the bacon, reserving a bit for a garnish. Add the pasta, mushrooms, spinach and remaining bacon to the saucepan and stir until combined.
  8. Pour the mixture into the prepared baking dish, top with reserved bacon bits and bake for 20 minutes or until golden and bubbly. Let rest for a few minutes, then serve.
Cuisine: American | Recipe Type: Vegetables & Side Dishes
7.6.4
226
http://cultureatz.com/src-rebel-bacon-mac-and-cheese/



Cheesepalooza: Romano

Time flies, I was late with my last cheese post so you are getting another one already. We are at the 6th month of Cheesepalooza. This January we were asked to make a Parmesan, Asiago, Romano , or Brick. When I grew up and it was spaghetti night, my mom always set Parmesan and Romano grated cheese at the table. Granted it was the fake Kraft stuff. Well I always went heavier on the Romano as I found it had a sharper flavor. So decided to make a Romano of course.

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Romano at just under 2 months

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