Elevated Apple Grilled Cheese by @LOLwithTara
Who doesn’t love a good grilled cheese? They’re comforting, nostalgic and easy to create. You can keep them simple or add-in what you’re craving. For this recipe we elevate your simple grilled cheese and make it sweet and savory by adding apples, two cheeses, and some caramelized onions.
Ingredients:
4 Slices sourdough bread
Petaluma Creamery unsalted butter (Roomtemp or melted. This is to be used for buttering the bread. If using melted butter, apply to bread with a basting brush.)
4 oz Petaluma Creamery Yellow or White Cheddar Cheese (grated)
4 oz Petaluma Creamery Sage Cheddar Cheese (grated)
1/2 Apple, cored and thinly sliced (We used 1/4 Fuji and 1/4 Granny Smith for different colors, consider cutting right before you get started cooking for less oxidation)
1/2 cup Caramelized Onions* (you can make these a day before hand if desired for a quicker grilled cheese, or omit if you’re not a fan. Recipe is attached or use one that you already prefer)
Smoky Potato Gratin with Leeks by @LOLwithTara
Preparation and cooking time: 1 1/2 to 1 3/4 hours
Ingredients:
2 1/2 lb starchy potatoes, peeled and thinly sliced into 1/8 rounds
1 large leek (or 2 small leeks), thinly sliced
2 cups milk
1 2/3 cups cream
1 clove garlic, grated
3 oz Petaluma Creamery Smoked Gouda (grated)
2 oz Petaluma Creamery Cheddar (grated and of your choice, we used 2 year aged for ours)
0.5 oz Petamula Creamery Asiago (grated, optional) salt and white pepper
Preheat oven to 350 f and position rack to upper third for more even browning. In a round or square baking dish layer the potato slices and leeks. Season with salt and white pepper as you layer. Mix your cream, milk, and garlic and pour liquid into your baking dish until liquid almost covers your potato and leek mixture. Sprinkle on your grated cheese and place uncovered in the oven. Allow gratin to bake for at least 45 minutes. Remove from oven when cheese topping is well colored and sides are bubbling. Let rest before serving.
Place your 4 tablespoons of butter into your cast iron pan and place in the pre-heated oven. Once butter has melted, pour batter into the pan and top the middle with your 1/2 cup of asiago. Return pan to the oven to bake for 20 minutes. Your pancake should be raised and golden at this point. Once this has happened, lower your oven temp to 300 degrees and continue baking for an additional 5 minutes. Top with handful of arugula, mushrooms, and additional asiago for sprinkling. Serve and enjoy immediately.
White Wine Braised Mushrooms:
In a heavy bottom skillet, add your 1 tablespoon of butter and 2 tablespoons of olive oil. Allow mixture to melt and then add in your diced mushrooms. Allow mushrooms to brown, undisturbed for 3 minutes, then give a quick stir or toss to flip over. Season with a pinch of salt and a few grinds of pepper. Continue to sauté mushrooms until browned (about 5 minutes.)
Once mushrooms are browned, reduce heat of pan to medium and add in your minced/grated garlic, another 2 tablespoons of butter and your 1 tablespoon of thyme. Stir this mixture and allow to cook for another 2-3 minutes then add in your 1/4 white wine to help deglaze the pan. Stir mushrooms then allow to sit and cook until moisture is almost evaporated. Once done, remove from pan and set in bowl until ready to use.
Savory Dutch Baby with White Wine Braised Mushrooms by @LOLwithtara
*You will need a cast-iron pan for this recipe*
Ingredients: Dutch Baby:
3 eggs (brought to room temp)
1/2 cup All Purpose flour
4 tablespoons Petaluma Creamery butter
1 tablespoon sugar
1/2 cup whole milk (organic preferred)
1 tablespoon chives (finely chopped)
1 tablespoon fresh thyme (finely chopped)
1/2 cup Petaluma Creamery Asiago
Braised Mushrooms:
1 package of small mushrooms (Diced. We used cremini, but use what you prefer)
3 tablespoons Petaluma Creamery butter (separated)
2 tablespoons Extra Virgin Olive Oil
1/4 White Wine (and another glass to enjoy while cooking ;) )
1 tablespoon fresh thyme (finely chopped)
4 cloves garlic (minced or grated)
Handful fresh Arugula
Salt and Pepper
Extra Asiago for sprinkling on top
Directions:
Preheat oven to 425 degrees
Combine eggs, flour, milk and sugar and blend in blender for 10-20 seconds or until smooth and incorporated. You may do this step by hand but make sure absolutely no lumps are present. *Meanwhile start your mushrooms, see below for instructions.*
Spring Salad with Crispy MushroomS by: @LOLwithtara
Spring is upon us and summer is around the corner! Enjoy the fresh flavors of this time of year paired with our favorite cheese, Petaluma Creamery’s Peppercorn Goat Cheddar. This bright salad accompanied by the saltiness of cheese and crispy mushrooms will have you feeling like you’re walking on sunshine! The fun thing with this salad is fruits and dressings can be swapped to your liking and it only takes minutes to assemble.
Ingredients:
Salad
1 bag of arugula (or your spring/salad mix of choice)
6-8 Strawberries (cut into slices)
Blueberries (1 handful or more depending on your preference)
1 oz Petaluma Creamery Peppercorn Goat Cheddar (crumbled)
1/2 Avocado (sliced or cut into chunks)
2 tablespoons Balsamic reduction (or your favorite light/acidic dressing)
Crispy Mushrooms
1 package Shiitake mushrooms
Olive Oil
1-2 sprigs of thyme
Salt and pepper
Steps:
These mushrooms are fun as they act as a sort of crouton/bacon bit for your salad. Pre-heat your oven to 350 degrees Fahrenheit.
Clean and slice your Shiitake mushrooms so they are relatively even in thickness.
Steps:
Assemble your sandwich. Butter outside of each bread slice, place desired amount of caramelized onions, apple slices, followed by layer of desired cheese (about a 1/2of full recipe amount will ensure equal distribution but you can add more or less depending on preference.)
Give your sandwich a slight press to ensure the sandwich has some stability to stay together.
Heat your skillet to low-medium heat and gently add your assembled sandwich and let sandwich cook until bread is a toasty golden brown and cheese is melty (3-5 minutes.) *Temperature may need to be adjusted based off individual stovetop strengths.
Take a stiff spatula and gently but confidently flip the sandwich over and allow to toast for an additional 3 minutes or until desired doneness.
Use spatula to remove sandwich and place on plate, cut vertically and serve immediately! :)
Play your Shiitake mushrooms in an even layer on a foil lined baking sheet. Drizzle with olive oil and toss to make sure all are evenly coated. Season lightly with salt and pepper. Add your sprigs of thyme on top of the mushrooms and place in the oven for 35-40 minutes or until desired crispiness. The mushrooms will continue to get crispier as they cool. Set aside until ready to assemble your salad.
In a large bowl add your salad mix and 1 tablespoon of your dressing. Toss salad with hands until evenly coated. You may now add your 2nd tablespoon of dressing if desired or leave as is if you’re wanting a lightly dressed salad. Once you’re satisfied with your dressing amount, add in your berries and toss again. Plate your salad and top with avocado, crumbled cheese and your crispy mushrooms. Serve and enjoy. This salad is wonderful when eaten outside with a glass of iced tea or our favorite, rose wine!
*Edible flowers can be added to this salad for an extra pop of color and nutrition. Most grocery stores carry these in the produce section. We used nasturtium leaves and flowers for this recipe*
*Simple Caramelized Onion Recipe:
2 large yellow onions
2 tablespoons unsalted butter or extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
pinch of salt.
*The lower and slower you can cook these onions, the better flavor you will build and the softer they will be.
Peel and cut both onions into half moon shapes and thinly slice.
Heat your butter/oil in a skillet over medium heat and add sliced onion and give a gentle stir to ensure they are coated with your butter/oil. Give onions a pinch of salt to help them give up their moisture and cook down.
Allow onions to cook down for 5-10 minutes and give a good stir to keep onions from sticking to the bottom of the pan.
Once onions have started to give up some of their moisture and become softer, add your balsamic and sugar and turn down heat to low setting. Let onions lightly breakdown and gently stir every few minutes.
Once onions have gained color and moisture is lessened, turn pan off and transfer to a bowl until ready to use.