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Posts Tagged ‘Cheddar’

This morning I made this breakfast for my husband and myself.  It was easy to put together and yummy too!  I got the recipe from The Pioneer Woman‘s blog and she got it from the Fireside Restaurant in the Omni Berkshire in NYC!  Ree Drummond,  The Pioneer Woman lives in Oklahoma and when I saw this recipe, I knew it would be great and definitely good for my perpetual  diet.   I printed it out and first tried it out on my daughter when she returned from the hospital with her third child – good for a nursing mom who wants to lose the baby fat.

Carb Buster Breakfast

Carb Buster Breakfast

Ingredients

1 TBS butter or olive oil

1/2 cup Diced Zucchini

1/2 cup Diced Yellow Squash

1/2 whole Medium Onion, Cut into chunks

Salt and Pepper

1 whole Tomato, sliced thick

2 whole eggs

1 tsp vinegar

1 slice Cheese (Monterey, Jack, Cheddar, Swiss etc)

Optional: a couple of links of chicken or pork sausage

Preparation

Melt the butter in a medium skillet over medium high heat.  Add the onions and cook 2-3 minutes or until starting to soften.  Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3-4 minutes.  Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet.  Remove and set aside.

Bring a medium saucepan of water to a gentle boil.  Add the vinegar.  Use a wooden spoon to carefully stir the water into a circular “whirlpool”.  Crack one egg into the water and allow it to swirl around in the water until the egg begins to set.  Let it stay in the water for 1 minute, then remove with a slotted spoon.  Repeat with second egg.

Spoon the vegetables on a plate or in a bowl, set the eggs on top.  Lay the tomato slices on the side.  Place the cheese slice on the side so that it starts to soften from the heat.

Sprinkle eggs with salt and pepper and serve.

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Really, doesn’t everyone love cheese?  Most people settle for your grocery store varieties of cheese;  Cheddar, Muenster,   Brie, Harvarti, Edam.  Hey guys, there’s a whole world of cheese out there and every Foodie knows it.  There are some great places to live if you love cheese.  Vermont is known for its tangy, sharp Cheddars, Wisconsin produces a lot of cheddars, some with infused wine, also Limbergers and Havarti.  

You could also be lucky enough to live in New York City, the home of Murray’s cheese.  Founded in 1940 by Murray Greenberg, Murray’s is proud to be a Greenwich Village-based business and part of the neighborhood’s rich food history.  Murray was a Jewish veteran of the Spanish Civil War who was rumored to be a Communist – but pay no mind, he was a smart capitalist who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that had a lot of block cheeses and catered to the little Italian enclave that Bleecker Street was at the time.

Murray’s is your answer to what “cheese gift” to give to your Foodie recipient.  Your choices are myriad;  Of course you can buy cheese;  A few of the out-of-the-ordinary choices offered are: 

ELEGANT Chabichou , MILD Vermont Butter & Cheese Coupole, EARTHY Camembert, NUTTY Comte Saint Antoine, CREAMY Cave-Aged  Fourme d’Ambert, SAVORY Challerhocker, SNACKABLE Murray’s Cave Aged Pyrenees Brebis

Then there are gift baskets and boxes that Murray creates which include such other items as salamis, jams, olives, crostini, proscuitto and other delicacies.

Or your present could be a gift certificate to one of his terrific classes like Cheese 101, Mozzarella Making, The Harmony of Beer and Cheese and Sweet Indulgence/the pairing of cheese and chocolate.

Not quite exotic enough for your giftee? Ok, well then how about the gift of a tour of Murray’s Cheese Caves?  These caves are located under the very sidewalks of the New York. I n 2004, they  constructed cheese caves beneath Bleecker Street, and in 2013, they expanded their Cave Aged program to their production facility in Long Island City, which is now home to four more sizable caves and a drying room. Brian Ralph, the Cavemaster, works from both a scientific and a sensory point of view to ensure that you can tell what a difference a cave environment makes in terms of texture, aroma, and flavor!!!                                                                 

Murray's

               Oh give me some cheese please!

 

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