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Pan-Fried Oysters with Cornmeal and Parmesan

Pan-Fried Oysters with Cornmeal and Parmesan

and | December 10, 2014
This article is from: Web Exclusive

These Pan-Fried Oysters with Cornmeal and Parmesan are a combination of the oysters Barbara-Jo’s mother made her as a child and the ones she served at her restaurant

Clam and Fontina Pizza recipe from Tin Fish Gourmet

Clam and Fontina Pizza

and | December 9, 2014
This article is from: Web Exclusive

The aroma of this Clam and Fontina Pizza as it bakes in the oven is a wonderful preamble to how it actually tastes

Tin Fish Gourmet recipe for the Apple, Cheddar, and Tuna Melt

Apple, Cheddar, and Tuna Melt

and | December 9, 2014
This article is from: Web Exclusive

This Apple, Cheddar, and Tuna Melt from the cookbook Tin Fish Gourmet is easy to make and balances creamy mayo, salty fish, and crisp, sweet-tart apple

Valley Fig Caramelized Onion, Fig, Bacon, and Goat Cheese Pizza

Caramelized Onion, Fig, & Bacon Pizza

| December 5, 2014
This article is from: Web Exclusive

Caramelized onions meet up with sweet, rich California figs in this fabulous pizza; Sprinkle bacon and goat cheese on top and there’s no hope of leftovers

Cuban Mix Sandwich (Cubano)

Cuban Mix Sandwich (Cubano)

and | December 4, 2014
This article is from: Best Cheeses 2014

The Cubano or Cuban Mix Sandwich is a very meaty upgrade to a traditional grilled cheese, with seasoned, slow-cooked pork

Best Reuben Sandwich with corned beef, sauerkraut, and swiss

Reuben

and | November 29, 2014
This article is from: Best Cheeses 2014

Swiss cheese shines in the reuben, a savory-tangy-sweet deli mainstay made with brisket, sauerkraut, Russian dressing, and rye bread

Puff Pastry-Wrapped Gorgonzola Chicken

Puff Pastry-Wrapped Gorgonzola Chicken

| November 25, 2014
This article is from: Web Exclusive

In this Puff Pastry-Wrapped Gorgonzola Chicken, bold flavors come together in beautiful presentation letting BelGioioso’s award-winning cheeses shine

With chopping blade in small bowl of food processor, pulse nuts until finely chopped (but not ground). Remove 2 tablespoons chopped nuts, and set aside. Add butter and 1⁄2 cup blue cheese to nuts in processor, and pulse just until a thick paste forms. Heat oven to 400°F. Cut pastry in half, then cut each half into three equal strips to make 6 pastry rectangles. Arrange pastry pieces on large baking sheet, spaced well apart. With tines of fork, pierce center of each piece several times to prevent pastry from developing large air pockets during baking; the crust edges of each tart will then rise up around the filling. Spread a generous tablespoonful of nut paste evenly on each rectangle, leaving a 1⁄2-inch border of pastry around edges. Peel beets, and slice into 1⁄4-inch- thick rounds. Arrange beet slices, slightly overlapping, to cover nut filling. Bake 16 to 18 minutes on bottom rack of oven, until pastry edges are dark golden and flaky. Cool until warm or room temperature. Sprinkle with remaining chopped walnuts, garnish with more blue cheese, and serve.

Beet, Walnut, and Blue Cheese Tarts

| November 21, 2014
This article is from: Autumn 2014

These Beet, Walnut, and Blue Cheese Tarts topped with slices of ruby, golden, and striped chioggia beets are a cinch to make, especially on store-bought puff pastry

Bucatini Pasta with Butternut Squash and BelGioioso American Grana sauce, topped with Prosciutto and Sage

Bucatini with Butternut Squash, Prosciutto, and Sage

| November 20, 2014
This article is from: Web Exclusive

This pasta dish of bucatini with butternut squash and BelGioioso American Grana sauce, topped with crispy prosciutto and sage leaves is both light and hearty

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