Showing posts with label cheesy. Show all posts
Showing posts with label cheesy. Show all posts
Sunday, March 9, 2014
Cheesy Baked Beans in Tomato Sauce
Its another really not very glamourous dish, but we enjoyed it very much. I will never say no to cheese, Im afraid.
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
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6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Friday, March 7, 2014
Cheesy Crackers – The Simple Joy of Homemade Crackers
I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.
As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.
Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!
Ingredients for about 36 crackers:
(Note: This is a half recipe, you should double to make enough for a party)
Based on this recipe from Joy the Baker
2 tablespoons room temperature unsalted butter
3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)
1/2 tsp paprika
pinch of cayenne
1/4 teaspoon salt
1/2 cup all-purpose flour (2.25 oz by weight)
1 tablespoon cold water
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