Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Monday, July 1, 2024

Summer Eats

Fresh summer tomatoes are the best! Photo: HuffPost 

I post more recipes in summer on THE SAVVY SHOPPER than at other times of the year. Why? I have more time to cook and play. In summer, real food -- not junk food -- that doesn't take hours to prepare or cook also catches my eye. I slap it up here if I wish to share or find it again myself.

Fresh food I don't have to cook is one of the many things I love about summer. Last night I cut up an avocado, tomato, and onion, tossed them into a bowl, and seasoned them with cider vinegar (a friend gave me cider vinegar with a "mother" in it), salt, pepper, garlic and parsley. Mmm!

If you mash the ingredients, you'll have guacamole, more traditionally made with lime, but I prefer good vinegar.

In summer I love a late-night dinner of red wine and extra-sharp cheddar cheese on grainy rye bread. It's umami tasty! I could eat it as a supper 7 days a week, but I don't let myself! Only one day a week is my rule. I add cruditès of raw vegetables and fruit to balance out the meal. Another summer love is it stays daylight until 9 PM!


When you don't cook a meal what is your favorite at-home summer dinner? If reading this blog, you're looking at mine.


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Friday, September 2, 2022

ATK's Cast Iron Beer-Batter Cheese Bread

Recipe and all photos - ATK - video linked also.

As you know, my lovely readers, the recipes I want to make again end up here on the blog so I can return to find them also. This one from America's Test Kitchen is a keeper because it is a very cheesy quick bread, therefore fresh oven-baked bread without the time of waiting for the dough to rise. The beer, yeast-in-the-beer, and cheese give this bread plenty of rich flavor. Since I always stock extra sharp cheddar, it's what I will use most of the times I make it, but you can use any robust or sharp cheese to make the bread.

Cast Iron Beer-Batter Cheese Bread 
(from America's Test Kitchen here)

Ingredients:

2 ½ cups all-purpose flour 
½ cup minced fresh chives 
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon pepper
2 cups Gruyère cheese, shredded (You can substitute extra sharp cheddar or any robust cheese if you wish.)
1 ¼ cups mild lager, such as Budweiser
3 tablespoons unsalted butter, melted

Directions:

1) Whisk together flour, chives, sugar, baking powder, salt, and pepper in a mixing bowl.

2) Stir in 1 1/2 cups cheese until coated with flour. 

3) Stir beer and melted butter into the flour mixture and just combined. Do not over-stir. Expect the batter to be thick and heavy.

4) Scrape batter into a well-greased 10 1/2 inch cast iron skillet. Smooth the top and sprinkle with the remaining 1/2 cup cheese.

5) Bake in a 450-degree F oven for 20 - 25 minutes, rotating the
pan halfway through the baking.

6) Remove from the oven and let cool for 10 minutes. Cast iron stays super hot for a long time, so handle carefully when (after 10 minutes) removing the bread from the skillet to cool for another 20 minutes.

Something to bake over the weekend to go with soup, chili, or stew! Or perhaps wine and a cheese platter. Bon Appetit!


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