Cheese and Pink Peppercorn Shortbread

If something a bit more savoury is what you are after; then look no further than these, cheesy and slightly peppered shortbread that melt in your mouth. 

Cheese and Pink Peppercorn Shortbread

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approximately 30 cookies

2 2/3 cups (650ml) unbleached all purpose flour
1/3 cup cornstarch
1 to 2 teaspoons freshly ground pink peppercorns
1/2 cup grated parmesan cheese 
1/2 cup grated sharp cheddar cheese

1 1/2 cup butter, softened

1/2 cup caster sugar


Preheat oven to 350ºF. Line a baking tray with baking parchment paper. Set aside.

In a bowl, mix together the flour, cornstarch, ground peppercorns, and both cheeses. Set aside.

In a large bowl, using a wooden spoon cream the butter and sugar together. Gradually stir in the flour mixture to make a soft dough. 

Using a tablespoon round the dough and roll each spoonful into a ball with your hands, no larger than a walnut. Place the now formed balls onto the prepared baking tray... approximately 2 inches apart. Lightly press the tops with a floured fork or the floured bottom of a glass. 

Bake for 10 to 15 minutes, or until cookies are lightly golden brown on the bottom. 


Hope everyone has been having a good week. Doing all those last minute things that need to be done. - JD  

Food Photo of the Day ~ Butternut Squash with Parmesan

For some reason it seems like I am on a roll with adding Parmesan to everything lately. Grated butternut squash could not escape my cheesy wrath. Sautéd in a frypan with little oil and salt and pepper; once softened a generous handful, it is cheese after all, of parmesan cheese was sprinkled over top. Allowing the cheese to melt ever so slightly. Simplistic in form and effort however a great way to make a bland vegetable very palatable. Cheese makes everything that much better... well at least I seem to think so! 

Hope everyone's week is going well. - JD  

Food Photo of the Day ~ Mushroom and Spinach Risotto

Mushrooms and spinach are great together... add some Arborio rice, wine, vegetable stock, and parmesan cheese and they make one very delicious risotto that compliments just about any meal. I enjoy making risotto because of the multi facet of layers... steps that go into this dish; and how everything comes together so beautifully and taste great. 

Hope everyone had a great weekend! - JD 

Zucchini Parmesan

Nothing says Fall quite like a zucchini parmesan. It is one of those comfort dishes that can stand alone or be a lovely side dish. It is the pasta-less lasagne. Simple as it is there are some steps involved however at the delicious end there lies the reward. I have made this dish with a combination of zucchini and eggplant. Which is the absolute tastiest Parmesan you will ever have. If you do decide to venture and add eggplant all you do is prepare the eggplant in the same way as you would the zucchini. For this dish you will need the following:

2-3 large zucchini, sliced

salt

flour to coat the zucchini slices

vegetable oil for frying the zucchini slices

tomato sauce, pre-made or homemade

grated parmesan cheese

grated mozzarella cheese

1 x baking dish

   

First you want to wash and then slice the zucchini. The thickness of the slices all depends on your preference. Thicker slices gives you a meaty sort of texture. Whereas thinner gives you a more melt in your mouth texture. Sprinkle the slices of zucchini with salt. This prevents them from sweating too much. Switch the oven on and let it preheat to 350º.

Coat each slice in flour. Everyday all purpose flour will do however you may have a preference and want to use that.  

Once all the slices are floured you will want to pour some vegetable oil in a large pan/skillet and heat. Once the oil is hot place as many of the floured slices of zucchini as possible. Be careful the oil is hot! You may have to add more oil as you go. I did because I try to get away with using as little oil as possible. 

Once the slices are nicely browned on each side remove them from the pan and place on a plate lined with paper/kitchen towel to absorb the excess oil. You may have to replace the towels with fresh ones along the way. Repeat this until all the slices are browned and drained. 

Then get a baking dish. How many zucchini slices you have will determine the size. My zucchini slices were quite large therefore I used a 9x13 dish. Cover the bottom of the baking dish with some tomato sauce. Your sauce can be a pre-made one or a homemade one. I whipped up an easy sauce by taking a large tin of crushed tomatoes adding some herbs and seasonings. Done.  

Start to arrange the zucchini slices on top of the tomato sauce. Then add some grated parmesan cheese and grated mozzarella cheese over the zucchini slices. Place more tomato sauce over the cheese covered zucchini slices and repeat, by arranging more zucchini slices then cheese and then sauce. Until all the zucchini slices are used and the dish is layered fully. Like a lasagne. Ending with tomato sauce on top covered with the grated cheeses. 

If eggplant is being added to this dish simply alternate the layers with the prepared eggplant slices. 

Once everything is layered and nestled in the baking dish. Place the dish in the preheated oven for about 30 minutes or until all the cheese is melted and bubbly. 

Everything is melted and bubbled nicely after 30 minutes of baking. Remove the baked Zucchini Parmesan from the oven. Let stand for a few minutes and serve.

Hope everyone enjoyed their long weekend. - JW 

Broccoli Cheese Risotto

Serving up something cheesy always has it's advantages. This risotto is easy and comforting, to say the least. To make this simple yet satisfying dish you will need the following...

1 white onion, diced

a crown of broccoli, raw and chopped

2/3 cup parmesan cheese, grated

1/4 cup asiago cheese, grated

1/2 cup old farmer's cheddar cheese, grated

3 tablespoons of olive oil

2/3 cup dry white wine

3 cups low sodium vegetable stock

1-3/4 cups risotto rice (Italian or arborio)

   

First you want to heat the olive oil in the saucepan. Add the onion and cook over low to medium heat. Stir occasionally for about 10 minutes or until soft. Then add the broccoli and cook for a few minutes.  

When the broccoli has turned a nice bright green colour, stir in the rice. Stir and cook for at least 1 minute or until the rice is translucent. Whatever remaining oil that is left in the pan will coat the rice.  

Pour in the wine and simmer for 1 minute, stirring until all the wine has been absorbed. Gradually adding the stock. You do not have to pour all the stock in at once... gradually and slowly. Reserving half of the stock until most of the liquid is absorbed from the first addition. Add the remaining stock. Increase the heat so that the liquid simmers. Simmering for about 15-20 minutes or until all the liquid has been absorbed. You want the rice to be creamy however firm to the bite. With this recipe the rice should not be mushy.

Once all the stock has been absorbed remove from heat and add the cheese. Gently stir until all the rice has been coated. You may season with salt and pepper if you wish. Serve immediately. 

Hope everyone is having a good week! - JW