Cheese | Fake Ginger

Cheese Stromboli

May 14, 2013 in breads, spon

It seems like it’s been forever since I’ve blogged about something doughy. I’m really weird about blogging and sometimes start to think that I’ve blogged everything there is to possibly blog about. Which is silly because there’s an endless supply of recipes and ideas out there.

So today I’m sharing something I’ve never blogged, never made, and never even eaten before now! I was always kind of confused about stromboli because it seems like every time I see it at a restaurant it looks just like a calzone – folded over pizza dough with stuff inside. But as it turns out, a stromboli is actually rolled up, cinnamon roll style, once it’s stuffed with your choice of toppings. This one is only cheese (smoked gruyere!) but you can pretty much add anything you want. Meat, different cheeses, and veggies.

This dough recipe from Red Star Yeast is pretty fantastic. It’s light and airy and the perfect compliment to all the cheese. I’m a big believer in waiting for a bread to cool completely before cutting for the best texture but with something like this, you just gotta cut into it as soon as it comes out of the oven and the bread doesn’t suffer at all for it.

I’m still obsessed with Platinum yeast and if you haven’t given it a try yet, you absolutely must. It makes baking with yeast completely foolproof! I was able to skip the first step of the recipe (softening the yeast) thanks to the magic of Platinum.

One year ago: Provencal Olive Fougasse
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Pink Lemonade Cupcakes
Four years ago: Walnut Sticky Buns

Cheese Stromboli

from Red Star Yeast

Ingredients

For the dough:

1 teaspoon sugar

1 cup water

2 1/4 teaspoons active dry yeast

2 1/2 cups bread flour

3 tablespoons olive oil

1 teaspoon salt

For the filling and topping:

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 clove garlic, minced

5 ounces mozzarella, cubed

5 ounces smoked gruyere, cubed

1 teaspoon coarse salt

1/2 teaspoon dried rosemary

olive oil, for brushing the dough

Instructions

In large bowl, dissolve 1 teaspoon sugar in warm water (110-115F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.
Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough; cover with tea towel; let rest for 10 minutes.On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.
Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
Bake in center of 375F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.

http://fakeginger.com/2013/05/14/cheese-stromboli/

This post sponsored by Red Star Yeast.

Tags: bread, cheese
4 Comments »

Smothered Burritos

April 11, 2013 in beef

If you follow me on Instagram, you may have seen that this past weekend my husband went to a work barbecue and ate 10 hamburgers, 2 ribs, and then came home and made the world’s largest strawberry shortcake. Well he had planned on grilling at home that night but for obvious reasons he wasn’t hungry. So I forced him to go get me a ginormous burrito and chips & guac and I did what I always do – I ate the chips & guac for dinner and saved the burrito for breakfast and lunch the next day.

The next morning he was all “DANGIT! WHY DIDN’T I BUY MYSELF A BURRITO SO I COULD HAVE IT TODAY?!” and proceeded to whine about it all day.

So I made him some burritos.

I don’t really like making burritos at home because for some reason they’re always really dry so I figured this would be a good recipe to go with. It’s kind of a mixture of burritos and enchiladas. You make the burritos as normal but then you top them with enchilada sauce (that the meat was cooked in) and lots and lots of cheese.

My husband was pretty thrilled with them. And bonus: the meat is done is the slow cooker! Yay!

One year ago: Asian Turkey Meatballs with Sesame Lime Dipping Sauce
Two years ago: Slow Cooker Macaroni and Cheese
Three years ago: Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Four years ago: Chocolate-Chocolate Chunk Muffins

Smothered Burritos

5 - 7 burritos

from Blog Chef

Ingredients

2 pounds beef stew meat

1 (20 ounce) can mild red enchilada sauce

2 beef bouillon cubes

1-2 cups refried beans

5-7 large flour tortillas (warmed)

1 1/2 cups shredded cheddar cheese

Instructions

Put beef stew meat, enchilada sauce, and beef bouillon cubes in slow cooker. Cover and cook on low for 7 to 8 hours. Remove meat from sauce with a slotted spoon and shred.
Preheat oven to 375F.
Warm beans in the microwave or on the stove.
Working one at a time, lay a tortilla on a flat surface. Spread a thin layer of beans on the center of the tortilla. Put a large spoonful of the shredded meat on the beans. Top with a small amount of the sauce that remains in the slow cooker. Fold the sides of the burrito in and then roll. Place seam side down in a 9x13-inch pan. Repeat until you run out of meat.
Top the burritos with some of the enchilada sauce and then the cheddar cheese.
Bake about 15 minutes or until the cheese is melted.

http://fakeginger.com/2013/04/11/smothered-burritos/

Tags: beans, beef, burrito, cheese
10 Comments »

Secret Recipe Club – Chicken Club Eggrolls

October 15, 2012 in chicken

It’s always exciting for me to receive a blog I already know for my Secret Recipe Club assignment. This month I got Erin of Dinners, Dishes, and Desserts. Erin organized that Colorado Fires fundraiser that I participated in and I’m happy to call her a friend.

When I sat down to pick a recipe from Erin’s blog, I had brownies on the brain and knew Erin would have the perfect recipe for me. Buuuut as soon as I opened her blog, my 2 year old spotted these and started shrieking “THAT ONE! THAT ONE! THAAAAAAAAAT ONE!” So yeah, I made her Chicken Club Eggrolls.

They’re eggrolls that are stuffed with chicken, avocado, bacon, and cheddar cheese. Uhhh yeah, you see why my 2 year old wanted them so badly. Erin’s are baked but I’ve never had luck baking eggroll or wonton wrappers so I fried. And I hate frying but for something like eggrolls, I think it’s totally worth it.

They were fantastic. Benjamin (the one who chose the recipe) had 4 of them! And this is the kid who claims that he doesn’t like bacon or avocado. The dipping sauce was delicious too. I’ve never tried the avocado + ranch combo but now I see why it’s so popular!

You should definitely make these. They’d be perfect as an appetizer or an entree!

One year ago: Balsamic Honey Pulled Pork Sliders
Two years ago: Not-so-snappy Gingersnaps
Three years ago: Tuscan Vegetable Soup

Secret Recipe Club – Chicken Club Eggrolls

adapted from Dinners, Dishes, and Desserts

Ingredients

For the eggrolls:

8 eggroll wrappers (found in the produce section)

2 cups grilled chicken, diced

1/2 avocado, diced

3 strips bacon, cooked and crumbled

1 cup shredded cheddar cheese

oil, for frying

For the avocado ranch dipping sauce:

1/2 avocado

1 tablespoon dry Ranch mix

1 tablespoon plain yogurt

1 teaspoon fresh lime juice

1/4 teaspoon salt

Instructions

Heat oil in a large, heavy pan to 375F.
In a large bowl combine chicken, diced avocado, bacon, and cheddar cheese.
To assemble eggrolls, lay 1 eggroll wrapper on your workspace. Put about 1/3 cup of the mixture down the center of the wrapper. Use a pastry brush to brush water around the edges of the wrapper. Fold the sides over. Then starting with edge closest to you, fold over, making sure the filling stays inside. Use a little additional water to seal if needed. Repeat with the rest of the filling.
Fry one at a time (or 2 if your pan is large enough), turning occasionally until deep golden brown. Drain on paper towels.
To make the dipping sauce, mash the avocado with the dry Ranch mix. Stir in yogurt, lime juice, and salt.
Serve the eggrolls with the dipping sauce.

http://fakeginger.com/2012/10/15/chicken-club-eggrolls/

Tags: avocado, bacon, cheese, chicken, eggrolls, fried
16 Comments »

Cheesy Breadsticks

January 18, 2012 in breads

I was never really a pizza person until we moved to Colorado. We spent a month in a hotel and then another week in our house without our belongings so we ate a lot of pizza and I came to love breadsticks (and stuffed crust pizza but we’re talking breadsticks right now). I suggest ordering pizza these days just so I can get breadsticks.

I saw this recipe and needed to make it ASAP. Ridiculously good. They taste just like the kind of breadsticks you would get at a pizza place and they’re so simple! And cheaper than ordering out because I’m almost positive you have all the ingredients already in your kitchen.

Cheesy Breadsticks

adapted from Lauren's Latest

Ingredients

1 unbaked pizza dough (homemade or store-bought)

2 tablespoons salted butter

2 cloves garlic, finely minced

¼ cup Parmesan cheese

1 cup mozzarella cheese, shredded

Instructions

Preheat oven to 425F. Stretch pizza dough to fit 12-inch pizza pan or a regular sheet pan. (Use cornmeal to work with dough if it’s sticky.)
Melt butter over low heat in a small saucepan. Add garlic and cook just for a few seconds, until fragrant.
Use a pastry brush to brush the butter over the dough. Sprinkle the cheeses over top.
Bake for 10 – 12 minutes or until cheese is bubbly and starting to brown. Let cool slightly before cutting.

http://fakeginger.com/2012/01/18/cheesy-breadsticks/

This post linked to I’m Lovin It and Ultimate Recipe Swap.

Tags: bread, cheese
15 Comments »

Rosemary Cheddar Cheese Bread

January 11, 2012 in breads

I know, I know… you’re on a diet and I’m talking about bread for the second time this week.

I can’t help it! It’s just all I want to make right now. If I could get away with it I would be serving nothing but fresh bread for breakfast, lunch, and dinner.

This bread called to me, not just because it’s layered but because the layers are 2 very different kinds of bread. The bottom layer is a very wheat-y rosemary and the top is a white batter with tons of cheese. I had no idea how they were going to work together.

We adored this bread! Absolutely adored it. The wheat batter’s crust got so crisp like wheat breads tend to do and the cheese batter was fluffy and amazing. It was the best of both worlds! It was good with butter, without, toasted, not toasted. Seriously, make this bread.

Rosemary Cheddar Cheese Bread

from The King Arthur Flour Baker's Companion

Ingredients

For the Rosemary Whole Wheat Batter:

1 large egg

1¼ cups (10 ounces) milk

4 tablespoons (1/2 stick) butter, melted

1 tablespoon baking powder

1 tablespoon dried rosemary

½ teaspoon salt

2 cups (10½ ounces) whole wheat flour

For the Cheddar Cheese Batter:

1 large egg

1 cup (8 ounces) milk

4 tablespoons (1/2 stick) butter, melted

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon cayenne

½ teaspoon black pepper

2 cups (8½ ounces) all-purpose flour

1¼ cups (5 ounces) cheddar cheese, grated

Instructions

Preheat oven to 350F. Grease two 8½ x 4½-inch loaf pans.

For the rosemary batter:

Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, rosemary, salt, and flour. Add the egg mixture and stir just until combined. Put half of the batter into each of the 2 prepared pans. (The batter is thick – use a spoon to complete cover the bottom of the pan.)

For the cheese batter:

Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, salt, cayenne, black pepper, and flour. Stir in the cheese, then the egg mixture, stirring until just combined.
Pout half of the cheddar batter into each pan on top of the rosemary batter. (The batter is stick so you will likely need to use a spoon to smooth it out.)
Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester or toothpick inserted into the middle of a loaf comes out clean. Remove from the oven and let rest for 5 to 10 minutes before turning out onto a cooling rack.

http://fakeginger.com/2012/01/11/rosemary-cheddar-cheese-bread/

Tags: bread, cheese, rosemary
7 Comments »

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