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| Too Much Bacon Biscuits |
Meet Sticky Pete.
He's maple syrup goodness inside a bacon and cheese filled muffin. I like to use Ropp white cheddar with apples, dubliner, and applewood smoked bacon.
Sunday morning breakfast couldn't be easier.
Showing posts with label Ropp Jersey Cheese. Show all posts
Showing posts with label Ropp Jersey Cheese. Show all posts
Sunday, May 1, 2011
Meet Pete
Meet Sticky Pete.
He's maple syrup goodness inside a bacon and cheese filled muffin. I like to use Ropp white cheddar with apples, dubliner, and applewood smoked bacon.
Sunday morning breakfast couldn't be easier.
Tuesday, April 29, 2008
No Excuses
Knock Knock... ?
Anyone out there?
:)
I really don't have any excuses for where I've been all these long winter months. Blame it on my poor skills with the camera or my inability to tear myself away from a good book! I'm happy to say spring is in the air! How can I tell? My allergies, of course, but I'm not letting that get me down. The Farmer's Market starts in 4 weeks on May 17, with new, later hours - 7:30 - Noon. I can't wait.
And now... well, really there's no excuse at all. I started this post on 4/29 and here it is, June 2. My how the time flies. Spring is over. Summer heres. Three Farmer's Markets have gone by Bloomington and Normal welcomes its first market tomorrow! I've been enjoying all the market has to offer, great cheese, bread, meat, veggies, and great friends! It's fun to see so many familiar faces. Like last summer, I make stopping in at A.Renee a must. I try to pick a new bottle of wine each week, but with favorites like Stella Rosa, sometimes it hard. I picked up a new Moscato D'Asti to try this week! I'm also excited to see that A. Renee has a blog up, stop over and check out all the fun things these wonderful ladies are up to! I'm also trying to expand my veggie horizons this summer. I picked up green garlic this week. I'm not sure what I'm going to try making with it. Anyone have any suggestions?
Anyone out there?
:)
I really don't have any excuses for where I've been all these long winter months. Blame it on my poor skills with the camera or my inability to tear myself away from a good book! I'm happy to say spring is in the air! How can I tell? My allergies, of course, but I'm not letting that get me down. The Farmer's Market starts in 4 weeks on May 17, with new, later hours - 7:30 - Noon. I can't wait.
And now... well, really there's no excuse at all. I started this post on 4/29 and here it is, June 2. My how the time flies. Spring is over. Summer heres. Three Farmer's Markets have gone by Bloomington and Normal welcomes its first market tomorrow! I've been enjoying all the market has to offer, great cheese, bread, meat, veggies, and great friends! It's fun to see so many familiar faces. Like last summer, I make stopping in at A.Renee a must. I try to pick a new bottle of wine each week, but with favorites like Stella Rosa, sometimes it hard. I picked up a new Moscato D'Asti to try this week! I'm also excited to see that A. Renee has a blog up, stop over and check out all the fun things these wonderful ladies are up to! I'm also trying to expand my veggie horizons this summer. I picked up green garlic this week. I'm not sure what I'm going to try making with it. Anyone have any suggestions?
Monday, September 3, 2007
Summer's Sweet Bottles
A. Renée will have a booth at downtown Bloomington’s Farmer’s Market this Saturday, September 8!!! They will have samples of Ropp Jersey Cheese, dressings, salsas, and other delectibles!
I'd also recommend talking the short walk from the Farmer's Market to their store front to pick up an amazing bottle or three of wine! I'm been sampling my way through some amazing sweet wines this summer, here's a few of my favorites!!
- Pheasant Hollow Winery Red & Blue
- Illinois River Winery Chocolate Raspberry Port
- A. Renée Muscott
- Pheasant Hollow Winery Black & Blue (My Old Favorite)
- Il Conte D'Alba NV Stella Rosa (My New Favorite!!)
- Muscadel - South African, Can't remember the exact name (Update: It's Rietvallei Red Muscadel 2005)... it's my other new favorite!
Monday, August 13, 2007
Thyme To Eat Local
Tonight's dinner started out as a craving. I've been thinking about those cute little potatoes from the Farmer's Market and how good they would be roasted in a little butter. I was also thinking, I have pizza crust that needs baked. While potatoes on pizza sounds promising, I don't think my usual thin crust pizza can handle the weight. It's definitely an idea that's getting filed away. While making dinner, I remembered that I'd seen a sign at the Farmer's Market this weekend advertising an Eat Local Challenge. A trip over to there website revels that...
Sounds easy, 1 day in a 31! I can handle that, even if the month is almost half over. I know there's bloggers out there that do this more often. So, as a challenge to myself, I'm going to try do it once a week, until the Farmer's Market closes in October.
The main ingredients in tonight's meal were all local. I say main ingredients because, well, while I enjoy eating good, local food, I haven't ventured into grinding my own grains. I also used a bit of fresh grated Parmigiano-Reggiano, while the cheese wasn't made locally, I did by it from a local merchant here in town!
I started out by washing and cutting the cute little potatoes into bite size morsels. I can't remember the variety, but they have a taste that puts Yukon Gold's to shame and they are the size of new red potatoes. They went into a oval crook with about 2 tablespoons of organic salted butter, a few pumps of cracked peppercorns, a hearty amount of dried thyme, and a dash of dried basil. Since the stone was heating in the oven, these little beauties went into the toaster oven on 450. Don't forget to toss them every 10 minutes. They're ready when fork tender, about 25 minutes later.
While the potatoes where cooking I rolled out the pizza dough. It's a variation of the pizza crust I've still been trying to perfect. I'm now making the pizza's individual sized, so everyone gets crust pieces! Pizza though, is a shiny object, so let's get back to the dough. Once the dough is rolled out paper thin, I brushed it with about a tablespoon of that organic butter I mentioned earlier and poked it with a fork, because I don't yet have one of these cool gadgets. After I grated a thin layer of Parmigiano-Reggiano on top, I slide it onto a stone in a 500 degree oven. About 3 minutes later I pulled it out and topped it with a dash of olive oil, dried thyme, basil, and grated brick cheese from Ropp Jersey Cheese. It's is another shiny object, but one I haven't gotten the chance to talk about yet. So, while the potatoes are roasting a bit longer, let me tell you about them. I found them at the Farmer's Market this year, a little stand just off the corner. It was love at first bite. It's the best cheese I've ever eaten, made right here in Central Illinois! Amazing cheddars -- Tomato Basil Garlic, Pizza, Dill, Bacon, Garlic!! They have both yellow and white, though I prefer the white. They also have amazing cheese curds! I was thrilled last week when Ken Ropp, along with his family, made a surprise appearance at my Italian Cooking class (offered at Vrooman Mansion - I hear a website is coming soon). What a treat, he brought fresh made ricotta cheese! I don't think I'll ever want to eat another ricotta. I look forward to trying a new cheese every time I visit the market!
It's about time to toss the potatoes one last time, put steak to cast iron, and slide the pizza back into the oven! The steak was a Flat Iron Steak from Heartland Meats. I cooked it for about 5 - 7 minutes is a searing hot cast iron skillet with about 1 - 2 teaspoons of organic coconut oil. The steak was seasoned with dried thyme and Lawry's, and cooked to a tender, juicy, medium rare. I pulled the pizza from the oven just before the steak was done. After plating the steak I heaped the potatoes on the side, making sure to pour the extra butter and seasoning on top of the steak. The breadstick-like slices of the pizza fit nicely on the side and are a fun break from a traditional 'steak and potatoes' texas toast style garlic bread. The combination of sweet, strong brick and robust Parmigiano-Reggiano against herbs and a crunchy crust pairs superbly with the tender potatoes and juicy meat. The whole plate gets topped with crushed peppercorn and grated Parmigiano-Reggiano.
Since I had a bottle of wine already open, I couldn't resist having a glass with dinner. In fact, I'm having a second glass as I write this! It's a lovely blush wine made right here in Illinois. Pink Catawba is from Peasant Hollow Winery in Whittington, Illinois. It's a semi-sweet wine made from the pink catawba grape.
Tonight's dinner hit the spot, was ready in less then an hour, and was made as locally as it gets (for me)! I can't think of a better combination to end a hot summer day away from work. Now, don't be lazy, if you're from these parts, won't you join me in the Eat Local Challenge? Come on, who's up for it? Leave a comment and let me know what local treats you've been eating!
I just can't leave without mentioning the Vic Firth Salt and Pepper Mills in the picture at the top. I've been pheaning over these for years, and finally found them on sale! I love them, and I love the fact that they can be used one handed, so you can stir with the other!! They are filled with salt sea from Common Ground and Black Peppercorns from World Market.
In honor of National Farmers’ Market Week (August 5 - 11), we are looking for members of the Bloomington-Normal community who will pledge to eat at least one meal composed of Illinois-grown food during the month of August.
Sounds easy, 1 day in a 31! I can handle that, even if the month is almost half over. I know there's bloggers out there that do this more often. So, as a challenge to myself, I'm going to try do it once a week, until the Farmer's Market closes in October.
The main ingredients in tonight's meal were all local. I say main ingredients because, well, while I enjoy eating good, local food, I haven't ventured into grinding my own grains. I also used a bit of fresh grated Parmigiano-Reggiano, while the cheese wasn't made locally, I did by it from a local merchant here in town!
I started out by washing and cutting the cute little potatoes into bite size morsels. I can't remember the variety, but they have a taste that puts Yukon Gold's to shame and they are the size of new red potatoes. They went into a oval crook with about 2 tablespoons of organic salted butter, a few pumps of cracked peppercorns, a hearty amount of dried thyme, and a dash of dried basil. Since the stone was heating in the oven, these little beauties went into the toaster oven on 450. Don't forget to toss them every 10 minutes. They're ready when fork tender, about 25 minutes later.
While the potatoes where cooking I rolled out the pizza dough. It's a variation of the pizza crust I've still been trying to perfect. I'm now making the pizza's individual sized, so everyone gets crust pieces! Pizza though, is a shiny object, so let's get back to the dough. Once the dough is rolled out paper thin, I brushed it with about a tablespoon of that organic butter I mentioned earlier and poked it with a fork, because I don't yet have one of these cool gadgets. After I grated a thin layer of Parmigiano-Reggiano on top, I slide it onto a stone in a 500 degree oven. About 3 minutes later I pulled it out and topped it with a dash of olive oil, dried thyme, basil, and grated brick cheese from Ropp Jersey Cheese. It's is another shiny object, but one I haven't gotten the chance to talk about yet. So, while the potatoes are roasting a bit longer, let me tell you about them. I found them at the Farmer's Market this year, a little stand just off the corner. It was love at first bite. It's the best cheese I've ever eaten, made right here in Central Illinois! Amazing cheddars -- Tomato Basil Garlic, Pizza, Dill, Bacon, Garlic!! They have both yellow and white, though I prefer the white. They also have amazing cheese curds! I was thrilled last week when Ken Ropp, along with his family, made a surprise appearance at my Italian Cooking class (offered at Vrooman Mansion - I hear a website is coming soon). What a treat, he brought fresh made ricotta cheese! I don't think I'll ever want to eat another ricotta. I look forward to trying a new cheese every time I visit the market!
It's about time to toss the potatoes one last time, put steak to cast iron, and slide the pizza back into the oven! The steak was a Flat Iron Steak from Heartland Meats. I cooked it for about 5 - 7 minutes is a searing hot cast iron skillet with about 1 - 2 teaspoons of organic coconut oil. The steak was seasoned with dried thyme and Lawry's, and cooked to a tender, juicy, medium rare. I pulled the pizza from the oven just before the steak was done. After plating the steak I heaped the potatoes on the side, making sure to pour the extra butter and seasoning on top of the steak. The breadstick-like slices of the pizza fit nicely on the side and are a fun break from a traditional 'steak and potatoes' texas toast style garlic bread. The combination of sweet, strong brick and robust Parmigiano-Reggiano against herbs and a crunchy crust pairs superbly with the tender potatoes and juicy meat. The whole plate gets topped with crushed peppercorn and grated Parmigiano-Reggiano.
Since I had a bottle of wine already open, I couldn't resist having a glass with dinner. In fact, I'm having a second glass as I write this! It's a lovely blush wine made right here in Illinois. Pink Catawba is from Peasant Hollow Winery in Whittington, Illinois. It's a semi-sweet wine made from the pink catawba grape.
Tonight's dinner hit the spot, was ready in less then an hour, and was made as locally as it gets (for me)! I can't think of a better combination to end a hot summer day away from work. Now, don't be lazy, if you're from these parts, won't you join me in the Eat Local Challenge? Come on, who's up for it? Leave a comment and let me know what local treats you've been eating!
I just can't leave without mentioning the Vic Firth Salt and Pepper Mills in the picture at the top. I've been pheaning over these for years, and finally found them on sale! I love them, and I love the fact that they can be used one handed, so you can stir with the other!! They are filled with salt sea from Common Ground and Black Peppercorns from World Market.
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