Cheese Straws

Sipping Wine With A Straw
A couple weekends ago, I went wine tasting with a group of friends and had a great time. I know what you’re thinking. A day in the Napa Valley sipping fine wine and snacking on cheese can only be a good time. You are not wrong.

It is easy to take for granted that we, as residents of the Bay Area, have such easy access to a world-renown wine-growing region. I mean, I can get in the car and be in a whole different world amongst the vines in 45 minutes. It’s crazy and I know I don’t take advantage of that access nearly enough. A sentiment that was echoed by each of us while we were up there.

It’s no news that cheese pairs perfectly with wine. So, it shouldn’t be surprising that the same region that produces amazing wines also produces some amazing cheese. Imagine my surprise when snacking on a few tidbits during one of our tastings, it was the cheese straw, not the actual local cheese, that made me swoon.

Cheese straws are not a new phenomenon. Ask any true Southerner and they will tell you a thing or two about cheese straws. But, much like the Napa Valley, I had forgotten just how good they are.

Depending on the recipe you make or the brand you buy, cheese straws come in all sorts of varieties, sizes, and spice levels. I, myself, am partial to the classic cheddar and cayenne pepper combination in our recipe below. These babies are great to have on hand for the friend who drops by for an impromptu chat and can hold their own on any cocktail party hors d’oeuvre table…

Cheese Straws Recipe
Adapted from The Food Network
Yields about 4 dozen Cheese Straws

This recipe makes a lot of Cheese Straws. And, that is perfect if you are hosting a party or considering handing them out as gifts. Read more…

Stuffing Pot Pie

Stuffing the Stuffing
So, there is a great concern in my house about our Thanksgiving turkey…or should I say turkeys. The concern is not for the actual meal, But rather, will there be enough leftovers? (We have two turkeys that together weigh in at almost 40 pounds. I think we’re good.)

In all honesty, I am of the mind that most of the people in my clan look forward to the leftovers more than the actual feast. I mean, I get it. A roast turkey sandwich on freshly baked bread is indeed heavenly. But, I think the real reason is that you can get creative (read: weird) with the leftovers. The perfect example is this recipe for Stuffing Pot Pie that I found on the Food Network that I will be making come Friday.

I have a weakness for pot pie. Any pot pie. I am here for whatever you want to cook up in a rich gravy and throw a pie crust on. Beef, Chicken, Turkey? Yes, please. Pot pie is at the tippy top of my list for best comfort food. So, when I saw this version that uses stuffing for the crust, I lost it.

I always make too much stuffing because I never want to not have enough. So, I know I will have some on hand. With a few substitutions to the ingredients, turkey for the chicken, using leftover green beans, etc., you can take your leftovers and turn them into a one-stop Thanksgiving with all the flavors of the entire feast in one bite. How could you not be intrigued by this?

Not going to lie, I think I am more excited about making this pot pie than I am for the main event…

Stuffing Pot Pie Recipe
Adapted from The Food Network
Yields 8 servings

This easy, delicious spin on the classic pot pie has a crust made entirely from stuffing. It remains crisp even when it comes in contact with the creamy filling. It is perfect to make with holiday leftovers—just substitute whatever veggies you have leftover. If you are looking for a weeknight dinner, you can always start with boxed stuffing mix and rotisserie chicken. Read more…

Tomato Pie

Baseball—Philly Style
After 12 years of little league, travel, and ultimately, Division One High School ball, it’s safe to say that we are baseball people. Well, my daughter is indifferent. I blame too many weekends of being dragged to tournaments and enduring my vocal enthusiasm. My husband and I have our favorite team that we love to watch but also have no problem tuning into a different game if only to passionately root for a division rival to go down in flames. (I’m looking at you, Dodgers…) Unfortunately, there was a lot of that this past season.

The end of October means that the World Series is once again upon us and I was really hoping for the feel-good story of finally seeing the Mariners get to the dance but alas, that was not meant to be. I would have been good with a New York v.s. San Diego series because there were so many interesting storylines. Aaron Judge and his home runs…San Diego spending a lot of money to get Soto…East v.ss West…you get the idea.

Instead, we have the Astros v.s .the Phillies. Not really all that exciting to this West Coaster. I am having a difficult time getting enthusiastic about watching this matchup. (Let’s be clear though, I will still watch. This is the world series after all.) The Astro’s recent scandal makes it hard to really get behind them. Plus, this will be the fourth time in five years that they have been in the Fall Classic. It’s time for someone new.

The Phillies haven’t been in the World Series since 2009. So, for that reason alone I am hoping they go all the way. And, since this is how I roll, it gives me the opportunity to explore the culinary wonders of Philadelphia beyond the obvious cheesesteak.

I have it on good authority from a friend and Philadelphia native, that a tomato pie is as quintessentially Philadelphian as cheesesteak. Now, I’m not here to start any wars but I am always here for trying something new to me. Also, I am always good with tasty carbs that can feed a crowd…

Tomato Pie Recipe
Adapted from Serious Eats
Yields 4 to 6 servings Read more…

Fast Focaccia Pizza

That Focaccia Pizza
I think we all remember the bread-baking phenomenon that happened during the height of the pandemic. Most of us were up to our elbows in sourdough just out of sheer boredom. While all of that was going on, you may have missed the rise (no pun intended) of focaccia production that happened simultaneously.

Fresh homemade focaccia is ridiculously good. There is an episode of Samin Nosrat’s Salt Fat Acid Heat on Netflix that shows her making focaccia while on location in Italy which is the epitome of performance art. And a sure-fire way to bring on hunger.

Focaccia on its own is wonderful but focaccia as a base for pizza can be on a whole other level. One of my boys is the lone fan of fluffy pizza in a family of New York style devotees so he rarely gets the high-carb pizza that he loves because he is always outnumbered. Focaccia pizza is a great compromise. It’s hard to not like focaccia. To be clear, focaccia pizza is not the same as a deep-dish pizza. Using pizza dough to make focaccia will not give you the same results.

What you decide to put on your focaccia pizza before you bake it is entirely up to you. Just remember that less is more so that you can taste the amazing flavor of the focaccia as well as the toppings. Pro tip: add a layer of mozzarella before you add your sauce. This will keep the focaccia from getting too soggy.

Fast Focaccia Pizza Recipe
Adapted from Anne Burrell and The Food Network
Yields 8 to 10 servings Read more…