Posts Tagged ‘cheese’

Marinated Feta Cheese

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Marinated Feta Cheese

Marinated Feta Cheese

Marinated Feta Cheese – A few weeks ago I attempted to make homemade feta cheese. You’ll notice that you see no such post about how to make feta cheese… that’s because it was a flop – I made something, but it definitely wasn’t feta cheese.  Before my sorry attempt, I did a lot of research on feta and came across some really great recipes.  One recipe I found over and over was marinated feta and wow did it look good. Now that I’ve had time to lick my cheese making wounds, I decided I would probably have much more success with the marinated feta (especially if I used beautifully made store bought feta). I looked around and eventually decided to make a combination of a few recipes.  The result was fabulous.

This is wonderful to keep in the kitchen, to add to dishes or simply eat straight from the jar. It should keep for at least a couple of months – if it lasts that long. Just think what a great hostess gift this would make, tasty and gorgeous to look at. Oh, and you can purchase the cute little jar label here.

Ingredients:

  • Feta cut into 1″ cubes (I actually made some cubes a little smaller too just for snacking on).
  • Olive Oil (enough to fill up the container)
  • Fresh Herbs: Basil, Oregano, Thyme and Rosemary (mine were fresh out of the garden)
  • 4-5 Cloves of Garlic
  • Juice from 1/2 a Lemon
  • 8-10 Sundried Tomato Slices
  • 6-8 Green Pitted Olives (quartered)
  • Pinch of Chili Pepper Flakes
  • Sprinkling of Steak Seasoning Spice

Directions:

  1. Get all your materials ready and start by adding enough cubes of feta to fill the bottom of the jar.
  2. Add 1/3 of all your ingredients (except olive oil) and try to keep most of the ingredients to the outside of the jar (it just makes the jar look prettier when you can see all the beautiful ingredients).
  3. Add olive oil until it cover the feta and then repeat with another 1/3 of the ingredients, add olive oil and then finish off with the last 1/3.
  4. Add lemon juice and then pour olive oil into jar until all the feta cubes are covered. Give a very gentle shake or roll of the jar to mix the ingredients around.
  5. Seal and let sit for at least 3-5 days to allow flavours to develop.

SERVE: You may want to stick a toothpick into every feta cube or just serve it as it is. Try with toast/crostini, crackers or bruschetta. Also great in eggs or salads.

You can also use the leftover oil in the jar in rice, quinoa and lentil dishes, pasta as well as roasted veggies.

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Cinque Formaggio Uva Noce (5 Cheese + Grape + Walnut) Pizza

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5 Cheese Grape Walnut Pizza

5 Cheese Grape Walnut Pizza

5 Cheese Pizza – The post title means five cheese grape walnut pizza in Italian!  I adore this pizza – it’s definitely my go to flavour combo when I make homemade pizza.  The first time I had this kind of pizza was while I was pregnant with Noelle at a wonderful neighbourhood pub near my work… what pregnant woman doesn’t love wild and unusual food fusions. They baked it in a wood fired oven.  I just loved the how the sweet and savoury flavours and the saltiness from the cheese all blended together.

After I had Noelle I still craved that pizza but going out to restaurants just didn’t happen while I had a baby/toddler so I had to improvise. I decided to make my own homemade version. Here it is:

Crust Ingredients (makes enough dough for one 9″ x 13″ pan)

  • 3/4 cup warm water
  • 1/2 teaspoon salt
  • 1 2/3 cups all-purpose or bread flour
  • 1 tsp dry yeast
  • 1 tbsp olive oil

Crust Instructions: 

  1. Place warm water and salt into a mixing bowl. Add yeast and a cup of the flour, and stir. Add remaining flour (2/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest in bowl covered with a clean towel, for a minimum 15 minutes.
  2. Preheat oven to 425-degrees.
  3. Oil or butter a 9″ x 13″  pan, and then gently spread the dough thinly over the pan.
  4.  Bake pizza in oven for 4 minutes, take out and let cool for a few minutes. Add toppings and return to the oven for another 8-10 minutes or until top is browned and bubbly, and crust is slightly browned.

Toppings (put as much or as little of this as you’d like):

  • Butter with garlic powder as the base
  • Grapes cut in half
  • Walnut pieces
  • Cheeses: Mozzarella, Provolone, Asiago, Feta and Blue Cheese
  • Steak Spice sprinkled on top
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