#Sun Dried Tomato And Asiago Cheese Bread | Explore Tumblr Posts and Blogs

postwarlevi · 2 years

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This is just me being me....

Soooo! Levi wants to go shopping at the local farmers market. He wants to pick up some tasty food and maybe stop by a place on the way home to grab some plants for the garden.

Which tasty stalls do you stop by and what plants will you guys grab for your garden?

He's eyeing those deals.

CAT! My darling! I must apologize to you (and others) for letting things sit in my inbox.

Part of me just gets distracted, or forces myself to finish my work (not often lol) before interacting. Another part literally feels like I can't do justice to things people send me.... I'll work on that.

(I have no excuse for being so late in tag games except, distractions lol)

Anyway! Let me promote myself LOL I'll take a little inspiration from the Farmers Market fic I wrote a while ago. (this is also slightly self indulgent)

I think you'd have similar tastes and your favorites of course... Am I about to go overboard?

As far as fruit, I stand by Levi liking apples (I have a fic for that too hehe), and cherries, and fresh navel oranges. He's always got an apple or orange for lunch, or snacks on a bowl of cherries when they're in season. And loving apples as well, you're known to make tasty treats like tarts or muffins or crisps, and Levi always has his share.

You can't pass up the pineapple as well, or the blueberries and strawberries in season. Your freezer is full for smoothie ingredients. (Imma make a HC about everyones favorite fruit sometime)

Moving on to veggies, you stock up for salads and quick snacks. Bell peppers, cucumbers, carrots, zucchini, yes! All of it! How can you pass up a 1.5 pound organic zucchini for $1? You can't!

You like winter squash as well like butternut for soups or acorn for stuffing...or both for muffins or casseroles! (I have recipes!)

Also potatoes for baking or mashing yourself. And they last forever.

Okay but the zucchini? You have to visit the cheese stall and get asiago or mozzarella to shred on the zucchini and pop it in the oven for 15 minutes. SO GOOD. Also feta for salads. Cheese is the bulk of your dairy as it's coconut or almond milk in your fridge.

The tea stall! Loose leaf, baggies, give us the usual black or green tea. Chamomile or sage tea, cinnamon and honey lemon, and fruity flavors once in a while like pomegranate or pear mango. :D

Oh and dried fruit and nuts! Levis a weirdo and likes dried beets and such. He can have those. The hazelnuts too. But you both like raw almonds and the nutty granola blend for days you have oatmeal and want a crunch. Sometimes you just use it as a cereal base and throw in the blueberries! Dried fruit like mango or papaya wind up in your bag too. And those apple slices!

We can't forget the bread! You have to watch it here more than anywhere. Rye or pumpernickel loafs, small rolls of sesame seed or garlic herb. Sometimes they're for breakfast and sometimes for lunch.

How about your honey and fresh jams and peanut/almond butters? Gotta have something to put between those sandwiches! Apricot preserves, orange marmalade, classic strawberry jam. (Jam spreads better then jelly!)

You know I don't know where you're going to put all this stuff LOL

Sometimes you also grab eggs, and look at the non food items like the crafty handmade woodwork or coasters (no more coasters!) or fresh bar soap like lavender!

BTW if anyone is waiting for me to throw meats in there, you're going to have to do it yourself haha sorry

Oh wait but maybe you splurge on pasta? There's so many varieties! Maybe you go for lemon garlic linguini, or sun dried tomato fettuccine. And pasta sauce made with organic tomatoes, garlic, onion, basil and olive oil. YUM!

And if you go early and don't eat breakfast, you'll get it there. Strawberry mango smoothies, waffles, guava or chocolate empanadas?? (You eat healthy all the time, it's okay to not once in a while!)

Maybe you get lunch to go like woodfire pizza, or veggie wraps and rice and beans. Yes, you have lots of food, but after lugging it around and putting it away who wants to cook? You need to take it easy for a minute!

As far as plants, more zucchini, you can never have enough. Tomatoes and whatever lettuce variety is your favorite, and fresh herbs like basil, rosemary and parsley.

Fruits are a little more tricky I think, but a fig plant can go indoors or outdoors, and fresh figs are a nice treat! Lemons and limes are a good option too, and you can use them for some flavored water or to keep cut apples fresh :D Maybe if there's room blueberries too, or plums. (and apples)

So, what do you think? You going to the market with Levi? What are YOU getting??

#eliza answers #moots #moots housecat #levi ackerman #levi #levi fluff #levi ackerman fluff #aot #attack on titan #farmers market #fresh produce #let's go to the farmers market #levi headcanons #just my opinion people #and my likes hehe

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cerebralbore · 8 months

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Stuffed Asiago Chicken Breasts Recipe Asiago cheese is the star in this baked chicken breast recipe--both in the cheesy, sun-dried tomato, and olive stuffing and again in the mushroom cream sauce. salt and freshly ground black pepper to taste, 2 teaspoons fresh thyme leaves, 2 tablespoons chopped fresh parsley, 2 sprigs fresh thyme leaves removed, paprika to taste, 1 teaspoon olive oil, 4 large boneless skinless chicken breast halves pounded 1/4 inch thick, 1/4 cup Italian-seasoned panko bread crumbs, 1/4 cup chopped sun-dried tomatoes, 1 cup grated Asiago cheese, 1 tablespoon butter, 1/4 cup dry white wine, salt and ground black pepper to taste, 1 clove garlic minced, 1 cup sliced baby bella mushrooms, 2 tablespoons chopped Kalamata olives, 1/2 cup heavy cream, 1/2 cup grated Asiago cheese at room temperature

#dinner guests #star #chicken #asiago chicken breasts #asiago chicken breasts recipe #thumbs #chicken breast recipe

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thedisneychef · 11 months

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Chicken Asiago Pasta Recipes – All-Star Resorts

When I get random requests for recipes from food at the All-Star Resorts, I won’t lie, I always think it’s kind of a joke. When I think about the All-Star Resorts, I don’t exactly think of “fine dining.” Having stayed at Disney’s All-Star Music once, the food court just never hit me with exciting food in the way Disney’s Pop Century Resort did. Truth be told, I’m not alone. The All-Star Resorts aren’t just on anybody’s dining map. More Delicious Recipes You Will Love: - Rose and Crown’s Creamy Chicken and Leek Pie Recipe - Chilled Orange and Mango Soup – Disney Cruise Lines - Chocolate Cream Cheese Buckle – Cinderella Royal Table You never hear anybody say “make sure you grab dinner at the All-Stars!” especially to those not staying at an All-Star. That’s not to say it’s gross, just that people expect hot dogs, hamburgers, and similar food and when so much great food is at your doorstep (the All-Stars are an incredibly short bus ride to Animal Kingdom), why would you waste valuable stomach space on a hamburger? I finally gave in and made something from the All-Star Resorts. I have to say, I’m pretty surprised… It actually is way different than what I thought the All-Star Resorts serve. It’s surprisingly hearty, different, and extremely delicious! Now I’m rethinking the whole “you can skip the All-Stars” thing. I made this recipe exactly as shown, but I noticed there was a lot of oil in the bottom of the dish… Way too much. If I were to make this again, I’d definitely use only about 1/4 of a cup of oil (keep this in mind as the recipe I share below is the “official” recipe with the higher oil amount). Also, the recipe doesn’t call for slicing or chopping the sun-dried tomatoes, so I’d probably do that too. While gorgeous as big chunks of tomato, they’re really unwieldy to eat. While the spinach can easily replaced by basil for those who don’t like it, honestly you can’t really taste anything distinctly spinichy. It passed the kid taste, so that means it must have been pretty mild! Overall, this dish was surprisingly good, certainly of the quality of our local Italian restaurant. My other half said he thought it was one of the best pasta dishes I’d made from Disney so far which was a huge surprise. It’s definitely super cheesy without being gooey and very flavorful with a nice undertone of garlic that’s not overpowering. I said I’d maybe use less cheese next time, but my husband said that the over-cheesyness of it was the best part. Personally, I loved the contrast the breaded chicken gave to the dish. It made it super hearty and really filling. When it comes to pasta, I usually hate chicken anywhere in it, but with this pasta, I was actually trying to pick out the chunks of chicken to eat first. And the kids, other than the issues with the sun-dried tomatoes being too chewy, even our pickiest eater demolished the whole plate. Plus, look how pretty this is! Great for impressing company who happen to arrive at dinner, right? Conclusion After trying out different recipes, we can confidently say that Chicken Asiago Pasta is a delicious and satisfying dish that is perfect for any occasion. The pasta is cooked to perfection and paired with tender and juicy chicken, creating a perfect balance of flavors and textures. The asiago cheese sauce adds a rich and creamy element to the dish, making it a favorite among pasta lovers. Whether you're a fan of Italian cuisine or simply looking for a delicious and satisfying meal, the Chicken Asiago Pasta recipe is definitely worth a try. Additionally, the recipe can be easily adapted to suit your tastes, allowing for endless variations and possibilities. So, if you're looking for a fun and delicious way to switch up your usual dinner routine, be sure to give the Chicken Asiago Pasta recipe a try. With its perfect balance of flavors and ease of preparation, this dish is sure to become a go-to recipe in any home cook's repertoire. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

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donnettethomas · 3 years

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This inspired loaf of tomato and nutty Asiago emerges from your bread machine with healthy touches like amaranth flour and a little olive oil.

#Sun Dried Tomato And Asiago Cheese Bread #Sun #Dried #Tomato #And #Asiago #Cheese #Bread

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bitsbobbins · 3 years

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This inspired loaf of tomato and nutty Asiago emerges from your bread machine with healthy touches like amaranth flour and a little olive oil.

#Sun Dried Tomato And Asiago Cheese Bread #Sun #Dried #Tomato #And #Asiago #Cheese #Bread

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ang3ls1nner · 3 years

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Panera Bakery and Cafe

Panera Bread is a chain of bakery-cafés that have spread out over the United States of America and Canada. They are a place that basically sells bread, salads, soups, bakery products and café beverages. They have become very famous mainly because the quality and freshness of the baked goods is paralleled by very few others over the two countries. The patrons come for the baked items as well as to sit at leisure in the café enjoying a quick bite with a friend or hours of solitude with a good book. It is a great place to meet someone new or to sit down with colleagues and talk about the day gone by.

The Panera menu is split into two parts - the bakery menu and the café menu. Both of these are vastly different and therefore the Panera menu has something to offer for every person and palate, to suit every mood and every fancy. The bakery menu has a wide selection of breads that are cooked fresh every day. These are simply divided into artisan bread and specialty breads. The artisan breads are the classic country, whole grain and French loaves but also the 6 not so well known but equally popular sales - 3 cheese, stone-milled rye, sesame semolina, three seed, foccacia and ciabatta breads.

There is a large selection of classic and novel bagels which include - Asiago Cheese, Blueberry, Cinnamon Swirl & Raisin, Chocolate Chip, Jalapeno and Cheddar, Cinnamon Crunch, Gingerbread, Cranberry Walnut, French Toast, Everything, Plain, Sesame and Whole Grain. These can be ordered toasted or as they are and you are offered a variety of schemers. These schemers are flavored reduced fat cream cheese spreads. The flavors include Hazelnut, Honey Walnut, Raspberry, Sun-dried Tomato and Vegetable. There are also a very wide variety of cookies, pastries, brownies, sweet rolls, specialty pastries, scones, muffins, muffies and cakes that you can take home or eat right there if you so wish.

The menu also offers 4 egg baked soufflés and a strawberry granola parfait. They also offer a selection of breakfast sandwiches that consist of 6 bagel breakfast sandwiches and four sandwiches served on the bread made in the bakery itself.

This was just the bakery menu. Now comes the café menu. It too has a great variety of items on its menu. The first items you come across are the sandwiches. Here each sandwich is served on bread baked in the bakery itself. There are 5 types of Hot Panini Sandwiches, 6 types of signature sandwiches and 5 cafe sandwiches. Each of these is served with a pickled spear. There are also 9 different types of soups you can try here. They also have 6 specialty salads that are unique to this café as well as 4 regular salads that are found everywhere including Caesar, Greek and Classic salad. There is also a fruit salad that is offered. In true café style there is a preponderance of drinks ranging from hot beverages to cold ones, iced ones and frozen drinks. All the food served here is extremely fresh and totally healthy.

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wearethechildrenofthisearth2 · 4 years

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I’m writing a low cal (200-350*) recipe book!

Here’s SOME of what I’m including in it. All the recipes are original or family recipes.

Chickpea falafel

Stuffed Japapenos

Corn Chowder

Roasted Poblano Stuffed Pepper Boats

Brownies From Scratch

Peach-Mango Chutney

Ginger, Soy Sauce, Garlic & Spring Onion Dressing

Jambalaya

Apple Crumbly Cobbler

Fried Plantains

Raspberry Jam

Cherry-Lime-Orange Crepes

Sourdough, Brioche & Italian Bread Bread Pudding

Lavendar Lemonade

Caramel Sauce

Pumpkin Spice Icing

Pumpkin Spice French Toast

Brioche Bread Pudding

Sourdough Bread

French Bread

Strawberry Angel Food Mini Cakes

Sherry’s Buffalo Chicken Dip

Karen’s Basil Pesto

Karen’s Tomato Sauce

Sweet Potato Fries

Sweet Potato & Smoked Paprika Wedges

Lemon-Lime Cake

Orange Ginger Nutmeg & Almond Carrot Muffins

Almond Nougat

Betty’s Sugar Cookies

Mock Taco Bell Spicy Potato Taco (Double Stuffed)

Roasted Chickpeas

Hint of POM Smoothie

Chickpea & Lentil Falafel

Lentil Sloppy Joe’s

Caprese pizza

Double Broccoli Soup

Minestrone Soup

Snickerdoodles

Spiced Cauliflower Fritters

Grilled Mexican Corn Salad

Bean, Cheese, Chick’n & Red Sauce Quesadilla

Sun-Dried Tomato Pesto & Cheddar Grilled Cheese

Sun-Dried Tomato Pesto, Asiago, Parm, Onion, Garlic, Spinach & Asparagus Panini

Skinny Mac ‘n’ Broccoli

Black Beans & Quinoa with Veggies

Caprese Panini

Chocolate Ramekin Cakes

Almond Ramekin Cake

Fruity Oatmeal

Single Serve No-Bake Cookies

Single-Serve Oatmeal Chocolate Chip Cookies

Lentil, Quinoa, Spinach & Asparagus Soup

Lentil, Potato & Spinach Soup

Buffalo Cauliflower

Vegetable Fajitas

Tamales

Fried Pickles

Roasted Italian Zucchini

Garlic Baked Fries

Sherry’s Cubed Potatoes

Cinnamon Apple Streussel Muffins

Red Pepper Roasted Asparagus

Sherry’s Glazed Carrots

Sherry’s Mashed Potatoes

Orzo Primavera

Sun-Dried Tomato Pesto Gemeli Pasta

Katie’s Lasagna (that’s me. It’s DANK. And not low cal at all but so so worth it.)

Katie’s Alfredo (used in the lasagna)

Alison’s Crumble Cake

Mexican Rice

Lentil Shepherd’s Pie

Lentil, Chickpea & Spinach Soup

BBQ Chick’n, Sun-Dried Tomato Pesto & Spinach Pizza

Garlic Bread With Roasted Garlic

Sun-Dried Tomato, Asparagus, Feta, Spinach & Parm Pasta

Sherry’s Apple Butter

Carol’s Chex Mix

Low-Cal Baked Potato

Potato Skins

Fresh-Cut Fries

Chocolate Peanut Butter Oatmeal

Classic Chocolate Chip Cookies

Alfredo With Roasted Asparagus, Sun-Dried Tomato Pesto, Broccoli & Onion

“All The Fixin’s” Veggie Burger

Betty’s Toffee

Kidney Bean & Roasted Vegetable Salad

Tomato, Feta, Basil, Green Pepper & Parm Pizza

“Better Than Nookie” Cake

German Chocolate Cake

Carrot, Ginger, Cinnamon Almond Spice Cake

Key Lime Pie Cupcakes

Apple Pie

Easy-Peasy Pancake Mix Muffins

Biscuit, Sausage, Spinach, Onion, Garlic & Cheese Breakfast Sandwich

French Onion Soup

Cheesy BBQ Mashed Potatoes

Ketchup & Parm Mashed Potatoes

Ketchup & BBQ Mashed Potatoes

Mashed Cauliflower

Cauliflower Pizza Crust

Roasted Cauliflower Steaks

Roasted Cauliflower Florets

“From Scratch” Pancake & Waffle Mix

Cheddar, Garlic & Paprika Biscuits

Rosemary Herb Biscuits

Creamy Asparagus, Broccoli & Spinach Soup with Quinoa

Microwave Soft Caramels

Microwave Baked Potatoes

Oven Baked Potatoes

Vegetable Spring Rolls

Chili-Lime Nachos

Alfredo With Spinach, Broccoli, Asparagus & Garlic

Raspberry-Strawberry Lemonade Cupcakes

#thinspiration #thinspo #weight loss #skinny #thinspa #skinny girl #losing weight #thin #calorie counting #thinspi

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maviesexuelle · 3 years

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This inspired loaf of tomato and nutty Asiago emerges from your bread machine with healthy touches like amaranth flour and a little olive oil.

#Sun Dried Tomato And Asiago Cheese Bread #Sun #Dried #Tomato #And #Asiago #Cheese #Bread

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gallusrostromegalus · 6 years

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That’s a mighty tasty looking mot... sandwich. What’s your gorled cheese recipe, if you’ll divulge it?

Thanks! Here’s a link to the last time I got a late-night craving for Grilled Cheese, with a bit more on the How To and Why, but the short version is:

Some kind of sandwish bread. I always try to make just the one sandwich bust somehow I make 2 1/2 instead.

Small handful of some kind fo hard, flavorful cheese like asiago or aged gouda or extra-sharp cheddar, cut into roughly dice-sized chunks and either microvave them for like, six seconds, or sit around until they’re room temperature.

About half that amount in some kind of soft, super-melty cheese like fontina, brie, cream cheese or even american if you’ve got a nice cheddar.

Splash of white wine, or if you don’t want booze (It’s cooks out, if you’re worried about alcohol consumption) use a teaspoon of lemon juice. The acidity helps prevent the cheese from curdling as it melts.

1 tablespoon dijon mustard and 2 tablespoons of butter, combined. Adding mustard to the butter helps give the outside of the sndwich a nice crispy texture and a bit of bite to the bread, which is nice against all the cheese.

If u want, some kind of fun thing like sun-dried tomato, dates, chopped fresh herbs, bacon etc. Only a little bit of it tho.

1. combine both cheeses and the booze in a food processor and process until a thick cheesy paste is formed. You’re looking for something roughly the consistencey of frsh spackle, as unappetizing as that sounds. add in fun thing here if you want it.

2. Spread cheese paste on one piece of bread. Realize you’ve made way more than you meant to again. Don’t regret this decision, as it means you will have more sandwich.

3. Spread mustard butter on other piece of bread, flip whole sandwich onto hot griddle, no prep necessary. spread butter onto unbuttered side, cook for 3-5 min on medium heat until well-toasted, then flip and toast for another 3-5 min.

4. plate and serve with something cold and bitter/with tannins to cut through the fat of the cheese, like an iced tea or lemonade.

#food #grilled cheese #chamomile-fox

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meret118 · 3 years

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#Food #Recipes

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italianvillaallen · 3 years

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Italian cheeses: varietes and uses you should know

Italy is a country known for having some of the world’s most amazing cheeses. Its great variety of cheeses, from the familiar soft cheeses such as mozzarella and harder varieties like Parmesan, as well as some types that you might be less familiar with. These Italian cheeses all vary quite a lot, both in texture and hardness, as well as in the type of milk used. Moreover they are paired with many dishes to add depth and richness which brings out some of the best flavors in the world.

With every region in the country of Italy producing their own specialty cheeses, and over 400 hundred varieties from which to choose, it’s easy to get lost in the delicious world of Italian cheese. However there are a few stand-out kinds of cheese you need to remember.

To make it easy for you, we’ve listed all our favourite Italian cheeses below. It’s time to get to know some more classic Italian cheeses.

Italian cheeses: varieties and uses

Italian cuisine without cheese can not. When it comes to Italian cuisine, cheese is an ingredient of extremely high importance. From creamy ricotta-filled lasagna to freshly grated Parmigiano on top of a steaming plate of pasta, cheese is the not-so-secret ingredient that makes Italian cuisine so deliciously crave-worthy. Here are some stellar, beloved Italian cheeses that ought to be part of your repertoire.

Parmigiano-Reggiano

Considered to be among the world’s top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. In addition, it has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured.

It is also referred to as “parmesan” in the United States, or sometimes Parmigiano-Reggiano, which refers to one of the most popular production areas (Parmigiano refers to the Parma region; Reggiano refers to the Reggio Emilia area).

Although there are many types of cheese in Italy, Parmigiano is the most respected. The Italians add it to everything – pasta, sauces, dressings and soups, even in desserts such as parmesan with blueberries, for example. In addition, Parmigano-Reggiano tastes excellent with fruit, wine, crackers, or sprinkled on rice.

Mozzarella Cheese

This is perhaps one of the most popular Italian cheeses, particularly because of its place of honor on top of one of the world’s favorite foods: pizza. It is a fresh, soft, stretched curd cheese, made with whole cow’s milk. Moreover its name comes from the word “mozza’ which means to cut. This name refers to the slicing of the milk curd during the process.

Mozzarella has a high moisture content and is most often used for pizza, lasagna or in a Caprese salad with tomato and basil. Due to the fact that it has a fragrant aroma of fresh milk and a delicate creamy flavor, Mozzarella is traditionally paired with light white wines.

We feature mozzarella cheese in many of our dishes such as Chicken Maximo, Chicken Breast sautéed with garlic, mushrooms, asparagus, and sun-dried tomatoes in a white wine sauce, and then topped with mozzarella cheese served with spaghetti and Villa Salad, which features lettuce, tomato, mushrooms, olives and mozzarella cheese.

Gorgonzola

This veined, blue cheese comes from unskimmed cow’s milk. Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, the softer, mellower dolce (which is sweet) and the sharper Piccante (also known as Naturale, Montagna or Mountain), which is more intense and aged for over a year. Moreover all gorgonzola is wonderfully garlicy and peppery.

Gorgonzola is often melted into risotto in the final stages of cooking but it is also popular with short pasta like penne or rigatoni, as opposed to long varieties of pasta such as spaghetti and linguine. It’s such a bold cheese, it’s often served in antipasto form, simply as an appetizer with crackers or bread. Combine with fresh fruit for the perfect pre-dinner course.

Pecorino Romano

This salty, hard cheese has a strong taste. Pecorino actually refers to a whole family of cheeses, which are all made from sheep’s milk. Moreover the name “pecorino” simply means “ovine” or “of sheep” in Italian.

It is most commonly used grated over pasta, soup and salad as a slightly sharper tasting alternative to Parmesan. In the same way it is used to make the legendary Pasta Cacio e Pepe. It’s also excellent with fava beans and red-wines that are full-bodied.

Mascarpone

This cheese comes from cow’s milk and originated in the Lombardy region of Southern Italy. Moreover it’s fresh, mild, and spreadable. Its texture can be creamy, or buttery, depending on the production process, while the flavors are lemony, sweet, full, and buttery.

It is an essential ingredient in the preparation of desserts such as cheesecake, zabaglione, and tiramisu. Also It is a substitute for butter or Parmesan cheese to help thicken and enrich risotto dishes. It pairs best with brandy, espresso, and chocolate. Although it can also be used in savory dishes, accompanied by mustard, fresh herbs, or anchovies.

Ricotta Cheese

The name of this fresh cheese means “recooked. Ricotta is a soft cheese made from the whey left over from production of various other cheeses. It is often a combination of different animal milks such as sheep, cow, goat, and buffalo milk.

In addition, the cheese is low in fat, creamy and has a white, lumpy and grainy appearance. The shape, texture and weight might vary, depending on the milk used in the process, but it usually has a conical shape achieved by the usage of fuscella – a traditional container in which the cheese is placed after skimming in order to drain.

Ricotta is light delicate and also a popular ingredient in Italian desserts, such as cheesecakes, cannoli, cookies, etc. In addition, it’s often used for cream sauces and a variety of baked dishes.

Ricotta cheese is an important part of the menu; you can enjoy it in our Sausage Calzone dish, which features ricotta and mozzarella.

Taleggio

Taleggio is a semi-soft cheese created from cow’s milk. This semi-soft cheese is from Val Taleggio in Lombardy, hence the name Taleggio. Also it’s a pungent cheese with a white interior. The rind is customarily pinkish-grey.

It’s definitely one of the smellier of the Italian cheeses, although it has a surprisingly mild flavour with a fruity tang that you might not be expecting. Depending on it’s age, taleggio cheese can range from mild to pungent in flavor. Taleggio can be eaten with radicchio or rucola salads, with spices and tomato on bruschetta, or melted into risotto or on polenta.

Asiago

It is a popular Italian cheese that changes texture the longer its aged. When it’s fresh it’s smooth, and then it advances to crumbly as it ages. It is a cow’s milk cheese, first produced in Italy. In addition, it has a subtle nutty aroma and a rich piquant taste.

Sometimes referred to as ‘the poor man’s Parmesan’. Creamy cow’s milk from the Vicenza province makes Asiago. This cheese pairs well with certain meats and breads and is a popular snack. Asiago pairs with many foods and drinks but extra aged Asiago matches well with deli ham, crackers, green olives, and toasted bread.

Burrata

Burrata refers to sacks of mozzarella which are filled with cream, giving it a unique texture. It’s an artisan cheese from the Puglia region of Southern Italy, especially the provinces of Bari and Barletta-Andria-Trani.

Moreover the cheese is made by hand with cow’s milk, rennet, and cream. The result was a true delicacy with the creamiest interior and a rich flavor of fresh milk, which very quickly became extremely popular. Eat it at room temperature and goes well with crusty bread, prosciutto, spaghetti, salads, and fresh tomatoes drizzled with olive oil.

Provolone

This cow’s milk cheese originates in the Po Valley region of Northern Italy, specifically Veneto and Lombardy. It’s a pale yellow semi-hard cheese with a firm and grainy texture. In addition, Provolone has a pleasant aroma and a buttery, mild, spicy, sweet, sharp, or tangy taste.

It has two forms. The first, Provolone Piccante, ages for over 4 months and has a sharp taste. The second is Provolone Dolce, and it ages for around 2 to 3 months. It has a sweet taste. Another Calabrian favorite, Provolone can be eaten young or, like Pecorino, it can age and become more flavorful. In addition, Provolone pairs well with aged and full-bodied red wines. It’s often served with homemade breads, flatbreads, and chutney.

Try it at Villa Allen in our Antipasto Salad, which features lettuce, tomato, black olives, peppers, ham, salami, and provolone cheese.

What’s your favorite Italian cheese?

It’s no secret that cheese is a huge part of Italian food’s inherent deliciousness. If you’re interested in getting a variety of authentic Italian dishes (and cheeses!), please come visit us at Villa Allen. We take pride in the way Italian cheeses can compliment nearly any dish and bring out flavors that leave our customers satisfied. Moreover we invite you to take your time sampling your way through the menu, enjoying every bite. You can enjoy an assortment of local cheese, wine, liquor and even coffee with us. Call us today to know more about our food!

ABOUT ITALIAN VILLA RESTAURANT:

We are one of the premier Italian Restaurants in Allen, TX, offering home-made traditional Italian cuisine. Come visit us today at: 121-B N. Greenville Allen, TX 75002, Phone: 972-390-2189.

The post Italian cheeses: varietes and uses you should know appeared first on Italian Villa Allen.

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#Dinner

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thedisneychef · 11 months

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Chicken Asiago Pasta Recipes – All-Star Resorts

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andromangreload · 3 years

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How to Cook Perfect Tofu Bagel

Tofu Bagel. Need some good vegan breakfast ideas? Video made nearly a year ago in the Duanesburg Media class. Directed and Edited by Jerry Mesick.

This tofu mixture makes a flavorful topping for bagels. For zing, add more mustard, garlic or onion. Or choose an already flavorful bagel, such as Asiago cheese or sun-dried tomato. You can have Tofu Bagel using 6 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Tofu Bagel

Prepare 200 grams of Silken tofu.

Prepare 200 of grams, or more if necessary Bread (strong) flour.

Prepare 1 tbsp of Sugar.

It's 1 tsp of Salt.

Prepare 1 tsp of Dry yeast.

You need 1 tbsp of A little bit of honey for boiling.

A wide variety of tofu bagging machine options are available to you, such as local service location, key selling points, and application. Card Mogics - Light - Power - Donut&Bagel - Charger - Adapter - Speaker - Camping - Accessories Tofu. This is your basic nodding technique - and exactly what you'll need if someone asks if you want a tofu recipe for tea. Or Tempeh, come to think of it.

Tofu Bagel instructions

Lightly drain the extra moisture from the tofu, and set it aside..

Mound the bread flour in a bowl, and create a crater in the center. Place the sugar and yeast into the crater. Place the salt at the base of the mound..

Microwave the tofu for about 1 minute and crumble it into the crater, and mix it with the yeast, sugar and flour. Now mix all the ingredients in the bowl together..

Keep mixing until the dough pulls away from the bowl and no longer sticks to your hands. This will take about 10 minutes. Form the dough into a ball, and cover it with a wet tea towel. Let the dough rest for about 10 minutes..

Preheat the oven to 200℃. Heat some water in a large pot (I use a large frying pan). When the water comes to a boil, add in the honey..

Divide the dough into equal parts, and form them into the bagel shape..

Roll out a piece of dough into an ellipse, and fold into thirds lengthwise, first folding in one side, and then the other side over that..

Now connect the ends so the dough makes a ring, making sure to thoroughly seal the seams together..

Turn down the heat under the pot in Step 5 down so that the temperature of the water is just below boiling. The water should be still. Immerse the bagel in the water for 30 seconds (There is no need to turn the bagel over). Immediately put the bagel in the oven and bake for 15-17 minutes..

The recipe will yield about 3 bagels of this size..

When we used some Kitanokaori brand flour we were given, the bagels turned out very yellow. They didn't rise very much, but they were very soft..

The last tofu bagel I made in 2009 had a heart shaped hole..

Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. This easy recipe calls for onions and green bell peppers. Tofu, also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Tofu is a food made from condensed soy milk. This is a detailed article about tofu and its health Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar.

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jsw029 · 5 years

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I don’t remember the last time I ate at Jack Astor’s. I used to come here quite frequently, but that was a long time ago. I actually don’t remember the last time I had drinks here either, but that probably has more to do with the amount of drinks I had than how long it’s been. Asiago Chicken Bowties [Asiago Crusted Chicken, Bow-Tie Pasta, Creamy Cheese Sauce, Semi-Sun-Dried Tomatoes] and Jack’s Cheese Garlic Pan Bread When: Lunch Where: The Bar at @jack_astors Who: Ethan Becker Amount Spent: $48.09 Amount Spent YTD: $12,214.72 #myterriblediet (at Jack Astor's Bar and Grill) https://www.instagram.com/p/B1z4Eu7hnwW/?igshid=12iu8qgovrwvg

#myterriblediet

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funfactsoflifecom · 3 years

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Asiago Cheese & Sun-Dried Tomato Quick Bread https://is.gd/lnJT0N #ffol #factsoflife #relationship #love #relationshipgoals #makeuptips #beauty #beautytips #coffeelover #fashion

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edgewaterfarmcsa · 4 years

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CSA WEEK 11

P I C K L I S T

Plum Tomatoes - Cherry Tomatoes - Sweet Peppers (red, yellow and orange carmen) -

Shishito Peppers - Mizuna Greens - Radish - Parsley - Carrots - Melon

Announcement: after 3 months of dry ground, the earth is hydrated! All of our fall seedings and recent plantings are loving this mix of sun and precipitation- and the sporadic visits from field rainbows are absolute magic- end of August is shaping up to be a real beauty. As for Fall plantings we are busy with seedings of radishes (classic, daikon, watermelon), arugula, and spinach. Kale and lettuce are in the ground, the carrot harvester is up and running and it won’t be too long before we start digging potatoes. We’ve just barely begun our onion harvest- which historically requires all hands on deck. Pulling onions is deeply satisfying and with a full crew it can turn into a real party. That said, I say this from afar because the harvest typically takes place later in the afternoon/early evening about the same time I am cruising into nightly rituals with kiddos- dinner, bath, stories, bed. HOWEVER, the onion pull is located at the field adjacent to our house so we (kids) get to do a little harvesting right before slumber.

Also as far as Fall crops are concerned, I am using you all (our beloved CSA members) to encourage new growth on our cut and come again crops. For example, your bunches of parsley and mizuna will clean up the field plantings of said crops and if (emphasis on IF here) we can keep up with weeding those plantings they will be ready to pick again in a month or so… That said, the light levels continue to change so fast so crop production will inevitably slow down. OOOOF this time of year is so bittersweet.

And while I am giving you all the Fall food feels right now I want you to know that I am busy trying to figure out our fall CSA plan. It will look different then past CSA years- we are considering pre packing all shares into boxes because the time slot for pick up is a short window.. So with that know the information on the FALL CSA will be coming to a farmstand/email near you. And as soon as I know the plan, you will know the plan

TIPS - TRICKS - RECIPES:

Savory Toast adapted from: https://www.bonappetit.com/recipe/savory-toast

Spread sourdough or whole wheat toast with Greek yogurt or creme fraiche. Top with shaved radishes, fresh herbs, mizuna stems and flaky sea salt.

Quick pickled radishes:

FYI, I am really just here to up your taco game.

Add these pickled radishes to your taco repertoire and your life will be better for it, I promise.

1 bunch of radishes

1.5 cups white vinegar

2 Tbsp sugar

4 tsp kosher salt

1 cup roughly chopped cilantro (optional)

1 seeded, and chopped jalalepeno (optional)

In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.

Trim radishes and slice super thin, i love my mandoline for this- but please of please use the safety!.

Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.

Pour over cooled pickling liquid. Top off with water, seal and refrigerate. Wait 24 hours to let flavors do their thing before using.

Mizuna greens: AKA Japanese mustard greens AKA my personal favorite greens.

I might be a little in love with Mizuna- and have been for a while now. I first discovered them when I was the head mesclun seeder (I’ve since retired from that gig). They are excellent as baby greens however when mature, their flavor becomes even more potent with a horse radish kick. If you think these greens are good now, you will go bananas for them in the Fall. The cold really ups their flavor- just wait. These greens can be eaten fresh in a salad or sandwich or braised. I love them in scrambled eggs/ frittata if you are feeling fancy.

JENNY’S NOTE: ok, ok i feel like some of you may be judging me for having not one, but two recipes with simple ingredients atop fresh bread- like maybe you think i am slacking here. BUT this stuff is soooo good, and I would be doing you all a great disservice if I kept this insanely good and easy tomato recipe to myself. And yes, as a result of entirely too long of days we often do in fact eat toast and tomatoes for dinner.

1 ciabatta loaf

3 Tbsp. extra-virgin olive oil, plus more for drizzling

2 garlic cloves, halved crosswise

2 lb. tomatoes, cored

Flaky sea salt

Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

RECIPE PREPARATION

Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).

Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.

Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.

Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

Tomato Galette adapted from https://www.bonappetit.com/recipes/slideshow/tomato-recipes-slideshow

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

2 cups all-purpose flour, plus more for dusting

2¼ tsp. kosher salt, divided

¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

1 Tbsp. apple cider vinegar

1½ lb. cherry tomatoes, halved!

2 garlic cloves, thinly sliced

4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)

1 large egg, beaten to blend

Flaky sea salt

Freshly ground black pepper

½ lemon

1 Tbsp. finely parsley

Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

Do Ahead: Dough can be made 2 days ahead. Keep chilled. Recipe by Andy Baraghani

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