My Blog on WCCO-TV: Bite of Minnesota

Friday, June 17, 2011

Strawberries Are Here!



Read more on my WCCO blog, Bite of Minnesota.

Monday, June 6, 2011

Caramelized Onion and Blue Cheese Pizza

Last time I made caramelized onion pizza, I loved the sweet flavor it gave to the normally savory pizza, but it was missing a little bite. Thinking blue cheese is the answer, I decided to try it out using Nu World cheese from the U of M dairy salesroom. Nu World can best be described as a white blue cheese as it lacks the signature blue vein, but still tastes just like blue cheese.

First, I caramelized a whole mess of onions.


Then I topped a homemade pizza crust with the caramelized onions and Nu World cheese crumbles. After baking, we couldn't wait to dig in.


As expected, the pizza was delicious and we had to hold ourselves back a little because we had to save room for a second pizza. Yep, we made two. The second one used U of M feta, mozzarella, artichokes, red onions, and black garlic.


Mmm…pizza...

Saturday, June 4, 2011

Mini Grilled Cheese Sandwiches

After splurging on cheese at the U of M dairy salesroom, I had to make sure I didn't let any of it go to waste. I was craving mini grilled cheese ever since the Muir Glen dinner at Corner Table and knew the creamy havarti would be perfect for it.


I managed to get a quick picture of the grilled cheeses before we inhaled them all - not the best photo, but you get the point.

I also made my favorite quick soup: tomato and basil.



Mini Grilled Cheese Sandwiches
(serves 4)
Print Recipe

1 long, thin baguette
6-8 oz. creamy havarti or smoked gouda
3 tbsp butter
Sea salt or kosher salt

Preheat a large pan or griddle over medium heat. Thinly slice the baguette (or have your bakery slice it for you) and thinly slice the cheese.

Melt butter in hot griddle and add half of the baguette slices. Top with cheese and second baguette slice. Cook until lightly browned and flip. Cook until second side is lightly browned, adding more butter if needed. Sprinkle with salt and serve.

Wednesday, June 1, 2011

U of M - Dairy Salesroom

Visiting the dairy salesroom at the University of Minnesota was like visiting a candy store with the large variety of cheese and ice cream. Everything is made by students for classes and projects are for sale each Wednesday from 3pm - 5pm. I've been eager to visit ever since I first heard about it and finally made the trek with my food lover friend, Sarah.

When it comes to food, I sometimes go a little bit overboard in my purchases, especially when I feel like it might be my only time visiting. I mean, do I really need 6 kinds of cheese, 6 varieties of ice cream and 2 yogurts?


That Smoked Swiss Spread was amazing. Completely unhealthy, but totally awesome scooped up with pretzels and crackers. We used the other cheeses in some recipes which I'll share in future posts. The yogurts were good too (especially the peach flavor with big chunks of peaches), but I could tell they were loaded with sugar since we normally eat plain yogurt.


All of the ice cream flavors sounded so wonderful that I had a hard time deciding. In the end, I went with eggnog, whitehouse, pumpkin pie, apple pie crunch, mint chip, and blueberry cheesecake (which was gifted to my sister in law).


My favorite was the apple pie crunch with apples and cinnamon swirled in. The whitehouse was also quite good with bites of cherry and big chunks of chocolate. Both needed some tweaks (more apples and less chocolate), but I suppose that's the point of the salesroom - to get sell practice work.

If you happen to get off work early on a Wednesday, buzz over to the dairy salesroom to check out what's for sale. Ice cream flavors vary week by week, so get there early if you want first choice.

Food Science & Nutrition Dairy Salesroom
University of Minnesota - St. Paul Campus
1354 Eckles Avenue
612-624-7776

Open Wednesdays, 3pm - 5pm
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