Archive for the 'Oven Roasted Tomatoes' Category

09
Mar
10

Les Petites Fermières plus Organic and Kosher


A small selection of Les Petite Fermieres and Organic And Kosher cheeses

I like cheeses, as does CS, I use them in cooking, I use them in sandwiches and even in between wines at wine tastings. Thus I was happy to find that Les Petites Fermières (distributed by Anderson International Foods in Mineola, NY), has an interesting collection of available cheeses and most can be found at supermarkets and kosher groceries throughout the US and Canada. Some of my favorites include Gouda, Fontina, Havarti and Havarti with Dill.

Gouda is a distinctively flavored cheese, first developed in Gouda (Netherlands), as it ages it develops a slight caramel like taste.

Fontina, like Gouda, is made from cow’s milk and it originated in Italy’s Valle d’Aosta. Today, however it is also made in the US, France, Denmark and Sweden. Les Petites Fermières’ selection is softer and creamier than its fully aged, darker, Italian sibling.

Havarti was first made in the mid 19th century in an experimental farm, just north of Copenhagen, Norway. It has a subtle flavor that makes it perfect for slicing, grilling or melting. I also like its sibling Havarti with Dill, which has a somewhat stronger yet delightful taste due to the herb.

When I want something sharper I go for their Cheddar or the Mediterranean Jack. Frankly, I found all of them delicious! I like a cheese omelette for breakfast, so I made one using various cheeses.

CS’ Simple Cheese Omelette

Ingredients

  • 2 teaspoons butter
  • 2 eggs
  • 1/3 cup of Les Petites Fermières Chef’s Blend (natural cheddar and pizza style blend) Shredded Cheese
  • 1 slice of Mozzarella
  • Salt and pepper to taste
  • Roland Oven Roasted Tomatoes (optional)

Preparation

  1. Melt the butter in an 8” inch skillet, over a medium flame, until it starts sizzling. Tilt skillet until bottom is completely covered.
  2. Drop in the two eggs and tilt the skillet to cover as much as much of it as possible.
  3. Sprinkle the Chef’s Blend cheese on top of the eggs liberally. Within a few seconds it will melt.
  4. With a spatula reach under the omelette and fold it over itself.
  5. Immediately cover the top with slice of Mozarella.
  6. Sprinkle with salt and pepper to taste. I also added a couple of oven roasted tomatoes over of the Mozarella. Do not overcook.

Sometimes I also add other spices, when I mix the eggs, prior to folding them into the skillet. Delicious!

For those of you who prefer organic food, Anderson International Foods also distributes Organic and Kosher. If you love cheese you’ll notice the difference between organic and regular cheeses. I did and absolutely liked the difference.

SYR

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Naturally Kosher

22
Feb
10

Interesting Products


Being a foodie I’m always on the lookout for new or interesting products. I recently came across a company with over 1400 products many, many of which have good, globally accepted, hechsherim. That company is Roland Foods.

I tried four of their products in various dishes and liked them!

Mandarin Oranges, Fire Roasted red Peppers, Capers, Oven Roasted Tomatoes

I found quite a few uses for the Oven Roasted Tomatoes Marinated in Oil with Garlic and Oregano and here is a very simple, delicious recipe by SYR:

Penne Rigate con Pomodoro Arrestito

Penne Rigate con Pomodoro Arrestito

3 cups penne rigate (you can substitute your favorite pasta)
4 cloves chopped garlic
8 ozs. shredded mozzarella
1 tablespoon of chopped fresh oregano
1 tablespoon of chopped fresh basil
1/2 lb Roland oven roasted tomatoes
salt and pepper to taste

Sautee the chopped garlic, until golden brown, in olive oil.

Bring water to a boiling point, add a half teaspoon of salt, (it keeps the pasta from becoming bland), add just under a capful of oil (will keep the pasta from sticking to each other, if you use more than a capful it will make the pasta soggy), add the pasta and cookal dente stirring frequently. How do you know that the pasta is ready? Look at the pasta box’ recommended cooking time and start testing about 30 seconds before the lowest recommended cooking time. If you gently toss the pasta against the wall and it sticks… it’s ready!

A couple of minutes before the pasta is ready, warm the oven roasted tomatoes with some of their own oil.

Drain it, put on a serving dish, while hot about half of the shredded mozzarella, the sauteed garlic, the chopped oregano, chopped basil, the tomatoes and the rest of the shredded cheese. Add salt and pepper as needed. Garnish according to your own taste, we used cheery tomatoes Serves 4.

You’ll find the oven roasted tomatoes give this simple dish a delightfully delicious, rich taste.

Next SYR made a salad with the can of Whole Mandarin Oranges.

Mandarin Orange and Cubed Mango Salad

Mandarin Orange and cubed Mango Salad

One can of Mandarin Orange, one cubed mango, fresh red lettuce, fresh romaine, radicchio, arugula, craisins, cherry tomatoes and diced fresh cucumber. Colorful, refreshing, delicious!

Next we tried a variation on the traditional bagel with lox and cream cheese.

Lox and Cream Cheese Bagel

Every day I pick up a dozen dozen bagels, still hot, with that just baked aroma at: Bagels & Cheese (1304 Avenue M; Brooklyn, NY; Telephone: 718.998.8778), this morning I did so as well but I added lox and cream cheese. For the photo above we added Capers to the lox a bit of tangy, lemony, flavor. We added a Fire Roasted Red Pepper to the cream cheese. The pepper was surprisingly sweet. The whole combination made an incredibly succulent bagel sandwich.

We liked these four products tremendously and we will be using them in a variety of old and new recipes.

CS




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