Cooking Girl NY

Recipies for those who LOVE to COOK.

For the love of CHEESE June 11, 2011

Filed under: Uncategorized — laurenzo @ 1:37 pm

Anyone who knows me well knows that I am a cheese-aholic . I don’t care what kind of cheese it is I love it. No matter what I am cooking- cheese somehow makes it better. Its amazing how many different types of cheese there are out there- far too many to count. Cheese made from cows milk, goats milk , vegetarian cheese, hard cheese, soft cheese, spotted cheese, aged cheese- I am getting hungry just thinking about it.

One of my other favorite things is wine- lucky for me wine and cheese go exceptionally well together. I belong to a wine club so every 3 months I receive a shipment of 3 -4 varietels . They come from a small winery in North Stonington CT called Jonathan Edwards Winery . Last summer on a trip up there I sat outside with a few friends and we bought a bottle of wine and a block of cheese and were munching and sipping away in bliss for the afternoon. I plan to go back this August and can hardly wait. They say the whiter the cheese then the crisper and fruitier the wine should be. There are no hard set rules on which cheese should be paired with which wines – I think it all depends on personal taste , but for me one of my favorite combinations is a glass of Chianti paired with a sharp parmigiano .

I find there are so many different ways to serve cheese and to cook with it that the combinations are endless. One great recipe that is great for brunch is a Zuchhini Quiche made with grueyere .



1 ready made pie shell

2 c gruyere cheese grated

2 medium zucchini sliced thin

1 tb flour

4 eggs- beaten

1 small onion chopped

2 tbsp unsalted butter

1 1/2 cup half and half

pinch of cayenne pepper

salt and pepper to taste


Preheat oven to 450 and cook the pie shell for 7 minutes

reduce heat to 325

Sautee the chopped onion in 2tbsp unsalted butter until slightly translucent.

combine the grated cheese, sliced zucchini with 1 tbsp flour. Add sauteed onions.pour into pie shell and distribute evenly.

Combine the beaten eggs with the half and half , cayenne, salt & pepper. Pour into pie shell.

Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let cool 10-15 minutes before serving.





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