Sunday Dinner

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Swiss Cheese Relish 

Smoked Pork Spareribs with Rhubarb Barbecue Sauce

Sweet and Sour Green Beans

Potato Salad with Mustard and Herbs

Raspberry Sherbet

It's hot and I am trying my best not to turn the oven on.   Actually, with this menu I don't have to turn it on at all, just the burners on the stove.  If you are a reader, you might remember this as our appetizer last Sunday. I only made half a batch, since I was giving it the guinea pig test.  It turned out really good and I have the other half of the ingredients left over, so it is on the menu again.  The only change from last week is that we are having it with good old reliable Ritz crackers instead of the cornbread crostini.  I'll save those for another time☺.

The recipe was inspired by a recipe I saw in a Southern Living 2009 Annual Recipes cookbook.  It was basically a spin on pimento cheese.  I adore pimento cheese, so I adapted that recipe.  Swiss cheese fills in for the cheddar and banana peppers stand in for the pimentos.  I add scallions and cayenne for more flavor and heat.  It may seem like an unusual combination of flavors, but boy does it ever work.  If you are a lover of that "Southern peanut butter", then I guarantee you will love this too!

Sunday Dinner one year ago

Sunday Dinner

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Hot Onion and Cheese Soufflé Dip

Stuffed Cabbage Rolls

Buttermilk Mashed Potatoes

Glazed Carrots

Chocolate Éclair Cake

With a nice blanket of snow on the ground and a good chill in the air, a comforting menu was on my mind for our Sunday dinner.  Meat and potatoes with a few veggies certainly fits the bill.  And to help keep off the cold, a warm starter to our meal is in order.  I made this appetizer for the first time on Christmas Eve and it got a five star rating. Onion, cheese, mayonnaise, and a little kick of heat-- um, yes please!  I throw all the ingredients in the food processor for a smooth, creamy texture (plus it is easier) and add a little cayenne pepper for some zip.

Baked until browned and puffed-- this is a dip that will surely please any hungry crowd.  You can serve it with crackers, chips, or sliced veggies (red bell pepper would work well) if you want a healthy alternative.  I like it best with some buttered toasted crostini for a really good crunch.  It makes a big batch, so if you have any leftovers, the dip is excellent on a roast beef sandwich:P


Sunday Dinner one year ago

Sunday Dinner

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Pancetta and Parmesan Tassies

Roast Chicken

Potato and Cheese Purée with Horseradish Cream

Christmas Salad with Red and Green Vinaigrette

Cranberry and Caramel Walnut Tart

Tonight is a Sunday dinner that I have been craving.  Chicken and potatoes-- comfort food.  The bonus part to this meal is that I am getting some prep work done for our Christmas Eve meal.  I am making a big batch of our favorite Christmas salad dressing and I am making a double batch of tart dough.  In the meantime, we will be enjoying these tasty tassies before the main event.

Tassies are "little cups" made of cream cheese dough.  Normally one sees them as a sweet mini tart, but this recipe goes the savory route.  The dough is pressed into a mini muffin pan to form the "cups".  Then they are filled with cooked pancetta, parmesan cheese, and a mixture of egg and half-and-half.  Baked until golden brown, the dough is tender and almost flaky and the filling is reminiscent of a quiche.  Add a dash of cayenne for some zip. These are a warm beginning to our Sunday meal, but they would certainly be welcome at a brunch or luncheon.  The first time I made these we had a few leftover and they warmed up nicely in a preheated oven for a quick weekday breakfast.  Fresh or leftover-- they are delicious and satisfying.

Sunday Dinner one year ago

Sunday Dinner

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Salsa di Parmigiano

Lasagne Bolognese

Sautéed Broccoli Rabe
Glazed Cipollini Onions 

Salted Chocolate Caramel Tart

The flavors of Thanksgiving food are wondrous.  I can hardly get enough of those classic flavors at Thanksgiving dinner and all throughout the following week.  Sometimes, though, the taste buds need a little shakeup during the endless parade of turkey, stuffing, sweet potatoes, etc.   This spread has just the right mojo to do the job.  The flavor is a welcome departure, an ethnic oasis in a sea of classic American eats.    

Since this dish is all about the cheese, buy the best cheese you can.  Good aged Parmigiano-Reggiano and Asiago cheeses can be found in many supermarkets nowadays.  You can adjust the heat from the red pepper flakes according to your own taste.   Whether it is eaten before dinner on Thanksgiving Day as an appetizer or used for a shot of variety on the weekend of leftovers,  this Salsa di Parmigiano packs massive flavor. And if there are any leftovers, this "salsa" puts a spin on a rather ordinary sandwich. It is delicious tossed with your favorite pasta for a quick weeknight dinner or simply spread on a ripe tomato.

Obatzda

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Look at the calendar!  Just a few days left to milk my Oktoberfest theme!  If there were one month to be stuck in for all kinds of reasons, let it be October.  Here is the spread from this past Sunday.  It is called Obatzda, which sounded more Polish to my husband, but from what I can gather is Bavarian in origin.  It is a bier hall staple served with bread, crackers, or pretzels. This delicious spread (dip? condiment?) pairs nicely with radishes, pickles, pickled onions, or really anything one might want to accompany deeply flavored cheese yumminess along with a good dark German beer. 

Although born of bier hall revelry with all of its 44 oz. stein swaying imagery, Obatzda is at home in the home as well.  Take Halloween night, for example.  Who has time to sit down to a nice meal when the doorbell is ringing every two minutes?!  Solution-- set out a bowl with some bread (pretzel bread is a good choice) and veggies and the whole crew can get some wholesome sustenance in between fun size Whatchamacallits.  Hmmm.  Those sound good too.

Fried Cheese Balls with Chili Mayonnaise

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It's been a busy week here at The Galley Gourmet, but I couldn't let the week go by without sharing this recipe.  Most people will be planning their weekend around the Labor Day holiday. In our house, the first weekend of September is a double holiday of sorts.  It's the kickoff to college football! Woot! Woot! My son and husband have been counting the weeks, now days until this weekend like it was Christmas.  Come to think of it, I equate their Phil Steele's college football magazine to an old Sears Christmas Wishbook.  So, if you are like us and will be at a game or watching one on TV, I highly suggest you whip up a batch of these golden nuggets. We enjoyed devoured these cheese balls this past Sunday and with each bite, all I could think about was how perfect these would be at a football party or tailgate.  I mean, fried balls of cheese dipped in a kicked-up mayonnaise?! Pass the cold beer, please:)

I made these a few years ago for a party and they were really good, but I knew with a few adjustments, I could take them to the "ultimate" cheese ball level.  Verdict-- these are incredible and worth every bit of their unhealthy nature.  My only conundrum after dipping in the mayonnaise sauce is-- do I take a bite with a dash of cayenne or Tabasco? Good thing I don't have to decide.  I can have the first one with cayenne and the second with Tabasco and the third one with cayenne and the fourth one with Tabasco and-- o.k, I'll stop and share.

Oh, and if you are a lover of all things college football and tailgating, head on over to this site, Taylor Tailgates.  From mascots to vehicles to fans, and of course, food, Taylor covers it all with superb photography and writing.  

Sunday Dinner

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Parmesan-Cream Cheese Ball

Southern Fried Chicken

Rice and Gravy

Greens Beans

Creamed Corn

Strawberry Dream Cake

It is the first Sunday with my new appliances and I thought the best way to christen them would be with this meal.    These are some good Southern favorites, all of which I will share in the future.   Today I am sharing the recipe for the appetizer.

Cheese ball.  These two words are normally used derisively in the description of someone or something.  The emcee at the awards dinner with his bad jokes and saccharine sentiments--cheeseball.  The guy obviously past his prime still rocking the mullet and Oakleys at the hair band triple bill at the State Fair--big time cheeseball. 

I don't know how this descriptor came into use.  I do know that a cheese ball can taste really good.  This one offers plenty of taste and crowd pleasing attributes to make it a good fit for most any occasion.  Cream cheese, mayonnaise, parmesan cheese, and bacon--need I say more?!  Any leftovers are wonderful slathered on a piece of bread with a big slice of tomato.  So give this cheese ball a chance.  It's so good that it just might make you reconsider the term.

Sunday Dinner

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Guinness and Cheddar Cheese Spread

Whiskey Glazed Corned Beef

Cabbage Gratin

Parslied Potatoes

Chocolate Guinness Caramel Cake 

A week has flown by and it is already time for another Sunday Dinner.  Like last week, this is a themed menu.  I have a "wee bit of Irish in me blood" so it is an annual tradition for us to have corned beef, cabbage, and all things Guinness the Sunday before St. Patrick's Day.  I just cook with the beer because if I drank one I would be too full for dinner--alright, maybe a sip or two while I am cooking:)  This menu's featured recipe is the starter, Guinness and Cheddar Cheese Spread. 


This is my spreadable spin on the classic Welsh Rarebit-- with an Irish twist.  For those of you who are not familiar with Welsh Rarebit/Rabbit (not the bunny), it is a savory sauce made with cheese and beer that is served over toasted bread--yum.  As scrumptious as the rarebit is, I wanted something that I could make ahead in order to free up a little time in the kitchen.  Making it ahead of time also allows the flavors to develop.  Who doesn't want cheese, Guinness, mustard, and onions creamed together and aged with goodness?  Serve it with any bread, toast, or cracker of your choice, but I think it is particularly nice with a rye cracker or a slice of toasted sourdough.  Add cayenne pepper to this for a little kick and it will keep you coming back for more.  Any leftovers are delicious on a ham sandwich the next day.

Baked Macaroni and Cheese

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Can one have too many recipes for macaroni and cheese?  I think not.  I have several.  Months ago, I posted my stove-top version.  It is quick, easy, creamy, and really delicious.  This recipe is a baked version.  There is a bit more labor, but loads more flavor. The extra time involved is completely worth it.  This time of year, I like to serve it as a main dish with slow roasted Roma tomatoes and a green salad.   Sometimes I add diced ham or chicken and veggies, like sautéed mushrooms and onions.  It is also a great side dish to a baked ham or a roasted rack of pork.  I must warn you though, this recipe feeds a crowd.   Therefore, it is great for holiday entertaining, but it can easily be halved to enjoy on weeknights.

Even with all of the flavor here, the thing that might really get you pushing the "have another bite" button with this mac and cheese is the play on texture.  Cheesy, soft noodles topped with buttered, crisp bread cubes--creamy and crunchy all in one bite--yes, please!  It is some serious comfort food.  Since I recently shared with you my White Bread recipe, you can now make this dish.  O.K., of course you can still make this if you don't make your own bread, but I must say the buttery flavor of homemade bread cubes--yum-yum!

Three-Cheese Mini Macs

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The New Year is upon us and many of us will be hosting parties and get togethers with family and friends to celebrate.  So I thought I would share and document for my master list a favorite little hors d'oeuvres in our house.  

I think it is safe to say that almost everyone likes mac-n-cheese.  It is just good comfort food.  But why not enjoy that comfort food in one irresistible bite?  Pass them with cocktails or place them on the buffet table and let your guests serve themselves.   These will disappear before your eyes.  Not only are they delicious, they are easy to make and they can even be made the day before.  Just remove the unbaked mini macs from the refrigerator and bake them just before party time.

My inspiration for these came from an old Food & Wine article.  The original called for cheddar and American cheese, but I opted for a cheddar and Gruyère combination.  Those two cheeses pair perfectly with the parmesan.  I also added a bit more milk and an extra egg yolk.  A pinch of salt and some Panko crumbs for a little crunch and mmm--these are fantastic.  Who wouldn't want to eat mac-n-cheese with their fingers?

Feel free to change up the cheeses to what you like.  Jazz them up and add bits of ham or veggies.  Maybe give them a kick with some chiles and spices.  As I have said before-- make them for you , make them your own.  But for today's purposes, I am keeping them plain and simple in their pure comfort food form.

So whether you are ringing in the New Year with a cocktail party with friends or having a simple gathering with your family, make a batch of the Three-Cheese Mini Macs.  They will surely be a hit.

Wait--I almost forgot.  If you are in charge of packing those school lunches, then make a half a batch of these.  Kids, mac-n-cheese, bite sized portions--smiles all around!

Pepperoni and Asiago Pinwheels

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If you need a quick, easy, and make-ahead appetizer for your upcoming Holiday party then look no further.  These delicate little pinwheels are absolutely delicious, positively addicting, and devoured by adults and children alike.   Oh, and the smell of these while they are baking?  Pizzeria comes to mind.

I have been making these every year for Christmas ever since I saw them in the October 2001 issue of Bon Appétit.  Pepperoni, cheese, and puff pastry--yum!

This appetizer can be made in advance (perfect for the Holiday rush). Just roll them up and wrap tightly in plastic wrap and store in a freezer bag for up to one month.  Defrost the rolls in the freezer before slicing and continue with the recipe.

Normally I like to make my own puff pastry, but I got caught up in the Holly-Jolly and didn't get around to it.  Fortunately there are some acceptable options in the freezer section of your local market.  If you can, try to find Dufour Puff Pastry.  It is an all-butter puff pastry that bakes up beautifully--it is the next best thing to homemade.  The Whole Foods in my area carries it.

The recipe calls for sliced pepperoni, but I prefer the taste of log pepperoni.  I just peel off the casing, give it a rough chop, and then throw it in my food processor to finely mince the pepperoni. The recipe also calls for honey mustard, but instead of buying a special ingredient I just stir together some Dijon and honey for a sweet and savory spread.  

Bake the pinwheels just before your guests arrive and serve warm and within the hour.  Any leftovers can be refreshed in a 350º F oven for 5 minutes, but I doubt there will be any leftovers.  Perfect for a Holiday get together and lovely for a cocktail party.  I do hope you will give them a try.

Baked Brie with Caramelized Onions

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There is a running joke in our house between me and my husband about onions and it goes something like this..."what is the count up to now?"  Sometimes I feel like Julia Child in the movie, Julia and Julia where she is practicing cutting onions.  Just in the last 48 hours, I have prepared and we have eaten 6 pounds of onions!  I am not complaining, nor is anyone in my family.  We love our onions.

This dish is a favorite for our Sunday dinner appetizer.  I sometimes make a big batch to have leftovers for sandwiches--onions, cheese, bread, and maybe a slice of meat--yum!  The onions are tender, sweet, and caramelized.  The cheese is warm, gooey, and tasty. 

The only trick to this recipe is in the cooking of the onions.  I like onions that are deeply caramelized--not just sautéed.  It requires a bit of time in the kitchen stirring the onions so they don't burn.  That is a good time to enlist some help.  The nice thing is that the onions can be made up to 2 days in advance and stored in the refrigerator until you are ready to use them.  Top the cheese with the onions and bake.  Serve with crostini or your favorite cracker ( I like Carr's Water Crackers).  It is delicious straight from the oven and equally good at room temperature.  

When my son found out what we were having for appetizer he shouted, "Yeah!" One of my daughters claims this as "the best dish ever!"  With all those onions, may they live a long and healthly life.

Caramelized Pear and Gruyère Torta

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Whether you are hosting a Christmas party for your family or having a Holiday Open House, this is a perfect dish to serve.  It can be made in advance, served at room temperature, and your guests can serve themselves,  allowing you to mingle and enjoy your company.

I found this recipe in the Entertaining Guide to Victoria Magazine this past summer.  Thinking ahead, I knew it would be wonderful for the Holidays.  Caramelized pears, cream cheese, Gruyère, and roasted pistachio nuts--it is an all-in-one fruit, cheese and nut plate that pairs perfectly with a crisp white wine.

The original recipe called for Neufchâtel cheese.  I don't care for the taste of Neufchâtel cheese so, I went for the full fat.  Hey, it's the Holidays!  It also called for just four pears, but after making it for Thanksgiving, I thought it needed more.  An added pinch of salt and this torta is mouthwatering!  It is such a wonderful play on taste and texture.  The pears are tender and caramelized, the cream cheese so spreadable and creamy, the pistachios are salty and crunchy and the Gruyère just adds that--je ne sais quois.  

You can serve this with your favorite cracker or crostini, but I highly recommend Carr's Rosemary Crackers.  The Rosemary really brings it all together to make this the perfect sweet and savory dish.  It looks elegant and tastes divine.  I do hope you'll give it a try.

Pimento Cheese

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I love my Southern (Carolinas) heritage.  Its culinary treats from barbecue to biscuits have enriched my life.  There is so much to love and eat!

I think it is safe to say that every true southerner has a recipe for pimento cheese.  There are acceptable versions of it in the store, but there is nothing like homemade pimento cheese.  

Southerners eat this stuff like peanut butter.  Whether it is on crustless white bread for a garden party, stuffed in celery for bridge club, or served with good butter crackers for a football tailgate, they eat pimento cheese by the bucket loads.  And I understand why.  Cheese, mayonnaise, sweet peppers, and hot sauce...what's not to love?

Fortunately, I am able to share my Southern roots with my husband and children to expand their culinary world.  They love this stuff!  Actually, my children do not know life without it.  They were eating pimento cheese when they were babies.  We mostly eat it with crackers, but I enjoy it on white bread with a thin slice of ham.  Yum!

There are countless recipes out there for pimento cheese.  I feel like I have tried them all.  But this one is the keeper!  I keep the heat to a minimum for the kiddos and serve extra hot sauce on the side.  To turn up the heat, add some diced pickled jalapeños.  Just remember, like my Sweet Onion Cheddar Spread, get the good stuff and grate it yourself.  It makes a difference.

So, whether you are from the North, South, East, or West, serve this at your next party or get-together.  Because even if your guests have never heard of pimento cheese, they will quickly hop on board!

Sweet Onion Cheddar Spread

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I was recently asked for an appetizer recipe for the upcoming holidays.  Immediately, this one came to mind.  Why this one?  It is super easy, super tasty and you can make it ahead of a time.  It is always a crowd pleaser and I cannot tell you how many times I have been asked for the recipe.   Spread it on crackers for your party and any leftovers are simply scrumptious on a roast beef sandwich.

However, there are a few important tips that I must point out.  First, like the Mac-n-Cheese, please buy really good extra-sharp cheese (another shout out to the farm families at Cabot) and grate it yourself.  Meaning, do not buy the pregrated cheese. It just won't work because of the stabilizers in the cheese. Second, dice the onion by hand.  Putting the onion in a food processor or mini chop causes an unpleasant onion flavor that is much too strong for the spread.  And third, use good mayonnaise, like Hellman's.  Do not use the salad dressing mayonnaise and do not use low fat.  

Now that I have told you what not to do...the one thing you can do is to adjust the amount of heat according to your taste and that of your guests.  What I like to do is put just a touch of hot sauce in the spread and then serve the spread with the bottle of hot sauce on the side for those who like a bit more heat.  That way everyone is happy, especially the kids.

So, please do try this for your next gathering of friends and family.  It will surely be a hit.

Stove-Top Macaroni and Cheese

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Macaroni and Cheese-- that universal comfort food for kids and adults alike.  The problem is I think too many people are easily tempted to buy the stuff in the blue box for obvious convenience reasons.  Take a few extra simple steps and create a meal that you can really call comfort food.  


This is my quick version of macaroni and cheese that is easily done on the stove top.  It is so creamy and so cheesy that you won't want to buy the box stuff again.  Make sure you buy a good quality cheese (I like Cabot Vermont Extra Sharp White Cheddar) and grate it yourself.  It really does make all the difference.  The pre-grated cheese has stabilizers in it and it just doesn't melt as nicely.  


Enjoy it as a side to your dinner, as a meal buy itself with a simple salad (we enjoy our mac-n-cheese with buttered bread crumbs and slow cooked tomatoes), or pack it in a thermos for those school lunches.  It is a real crowd pleaser!  So, give it try.

Feta And Roasted Red Pepper Spread

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I hate wasting food.  Most of our leftovers are made into lunches for my children and husband, but then there are those single ingredients that just don't have a place in my weekly menu.  


One of my biggest problems is with feta cheese.  I like feta in block form.  I find that the pre-crumled feta is too salty.  So, I buy a 6 oz package of feta to use in a salad or pasta dish and then I am left with 2/3 of it-- what to do, what to do.  


I have finally figured it out.  It is in this delicious spread.  Just a few simple ingredients and you have a tasty concoction for spreading on a crostini, dipping with breadsticks (I like Alessi garlic breadsticks), or better yet, smear it on grilled country bread and top it with grilled veggies and a drizzle of good aged balsamic vinegar for a scrumptious open face sandwich.  It is so good!