Quiche with Nicasio Reserve
Ingredients:
1 9-inch pie crust
2 cups filling ingredients(below)
2 cups grated Nicasio Reserve (lightly packed)
3 large eggs
1 cup milk
1/2 cup cream
1 tsp salt
1. Blind-Bake the Crust: Heat the oven to 350 degrees. Line the pie crust with parchment and fill with weights or beans. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
2. Prep Filling: (below)
3. Prep the Quiche Filling: Sprinkle half the cheese over the pottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
4. Prep the Custard Filling: Whisk together the eggs, milk, cream and salt until frothy. Pour the custard into the pie crust.
5. Bake the Quiche: Bake the quiche at 350F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.
Filling:
Sautee in 1 T Olive Oil, and 1 T Butter until fully cooked and fairly dry:
1/2 a diced yellow onion,
1/2 pound thinly sliced asparagus,
1/2 pound sliced mushrooms.
Crostini with Nicasio Square and Tomatoes
1 baguette cut into 24 diagonal slices, each 1/3 inch thick
2 tbsp extra virgin olive oil
1 piece of Nicasio Square
4 ripe medium tomatoes, diced
4 basil leaves sliced
Salt and pepper to taste
Olive oil for drizzling
Preheat the oven to 375 degrees.
Place the baguette slices in a single layer on a sheet pan and brush with olive oil. Toast the slices in the oven for approximately 8 minutes, until golden brown.
Place a thin slice of Nicasio Square on each piece of the toasted bread. Top them with the tomato, drizzle with olive oil and then broil until the cheese melts. Remove the pieces from the oven and sprinkle with chopped basil.
Nicasio Square Risotto
8 cups beef broth
2 tbsp olive oil
2 tbsp butter
2 shallots, chopped
2 cups Carnaroli or Arborio rice
1 cup dry red wine
1/4 cup Nicasio Square cut into small cubes
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
In a pot, bring the broth to simmer.
In a separate pan, combine the olive oil, butter and shallots. Cook over medium heat until shallots are golden.
Add the rice and stir constantly to coat for about 3 minutes.
Add the wine to the rice mixture and cook until absorbed.
Add the hot broth, 1/2 cup at a time until absorbed, stirring constantly. Continue until rice is just tender 20-30 mins.
Remove the cooked rice from the heat and stir in the Nicasio Square and Parmigiano- Reggiano.
Add additional broth until the rice has reached your desired consistency.
Serve immediately, with additional Parmigiano-Reggiano to taste.
Variation: shred 1 small head of radicchio, saute in 1 tbsp olive oil and add to the rice along with Nicasio Square.
Foggy Morning and Strawberries in a Balsamic Vinagrette
Salad greens for 6 to 8 people
1 Foggy Morning
1 pint fresh strawberries
Balsamic Vinaigrette
Place the washed greens in a large bowl.
Cut up the Foggy Morning into small pieces, quarter the strawberries, and add to the greens.
Toss the salad with enough vinaigrette to moisten and serve immediately.
Balsamic Vinaigrette
3 tbsp balsamic vinegar
1/2 tsp salt
Freshly ground pepper
1/2 cup olive oil
In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil, while continuing to whisk briskly.
Foggy Morning Shells
2 tbsp butter
2 tbsp olive oil
2 cloves minced garlic
1 small onion
1 cup chopped parsley
2 eggs
3 Foggy Mornings
1/2 cup plus 1/4 cup grated Parmigiano Reggiano
1 box jumbo pasta shells
1 quart of your favorite freshly made tomato sauce
Pre-heat the oven to 325 degrees.
In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft.
In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine.
Drain the shells and stuff with the cheese mixture.
In a 9 by 13 in. pan, spread 1 cup of the tomato sauce. Line the pan with the stuffed shells.
Pour the remainder of the tomato sauce on top. Top with 1/4 cup grated Parmigiano Reggiano.
The dish can be prepared ahead of time up to this point. Refrigerate until ready for use.
Bake for 30 - 40 minutes, until heated through and bubbly. Serve and enjoy!
Foggy Morning 10 Ways
1. Serve plain and enjoy its clean, fresh, tangy flavor.
2. Drizzle with olive oil and black pepper
3. Pair with honey or sweet or savory jam
4. Melt into scrambled eggs or omelets
5. Scatter on pizza
6. Stuff or melt into pasta or polenta
7. Break or tear into green salads in every season
8. Spread on endive and top with honey and walnuts
9. Cube and mix with watermelon and mint
10. Serve with smoked salmon
A Spicy Foggy Morning Scramble
12 eggs
3T milk
2T olive oil
1 medium onion
1/2 tsp salt
1/2 tsp pepper
1/2 lb mushrooms, sliced
3 chipotle peppers in adobo, finely chopped
1/2 Foggy Morning Cheese, cubed
hot sauce (optional)
1. Heat oil in a large non-stick frying pan over med heat. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are light golden in color. (about 10 mins)
2. Add chipotle and stir.
3. Meanwhile in a bowl, lightly whisk eggs with 3 T milk.
4. Add eggs to pan and scramble over medium heat, just until set 4-5 minutes. Gently stir in Foggy Morning cheese. Allow to melt for a minute.
Serve with hot sauce, if you like.
Serves 6-8 people
Foggy Morning & Dill Stuffed Artichokes
3 ounces Foggy Morning cheese (about 1/3 - 1/2), crumbled
3/4 Loaf (12 ounces) crusty bread
6 Artichokes (about 6-8 ounces each)
3-4 Tablespoons olive oil
2-3 Tablespoons chopped dill
1 cup low-sodium chicken broth
Sea salt and freshly ground pepper
1. Steam or boil artichokes until tender, 30-35 minutes. Let cool, slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
2. Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2 inch pieces (about 4 cups). Spread in a single layer on a baking sheet; dry in oven, 10-15 minutes. Let cool.
3. Preheat oven to 375 degrees. In a bowl combine bread, 2 T oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Fill artichokes with stuffing, mound tops; drizzle with oil. Oil baking dish and place artichokes inside. Bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, and serve.
Serves 6-12 people
Nicasio Reserve Scramble with Avocado
12 eggs
2 Tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoon unsalted butter
4 oz (1 cup) Nicasio Reserve, shredded
2 Avocados, sliced
Whisk eggs in bowl. Add milk, salt and pepper and beat to blend. Melt butter in a large pan over medium high heat. Add eggs and stir. As eggs begin to form curds, (after about 1 minute), add cheese. Cook 3-5 more minutes until curds are set. Garnish servings with avocado.
Serves 8 people
Foggy Morning Risotto with Peas
1 lb fresh peas, in pod, shelled (about 1 to 1 and 1/2 cups) or frozen peas
7 cups chicken stock
2 T olive oil
1 T butter + 1 T
2 shallots, finely chopped
Sea salt and freshly ground pepper
2 c Arborio or carnaroli rice
1 c white wine (sauvignon blanc)
1/2 foggy morning cheese
1 T lemon juice
1. In large saucepan, heat stock and keep it at a mild simmer, while you prepare risotto.
2. In another large pot combine oil, butter, shallot and cook over low heat until soft, but not browned 3-4 minutes.
Add rice and stir until rice is well coated with fat 2-3 minutes.
3. Add 1 c white wine stirring constantly until absorbed. Then add stock, 1 ladleful at a time and stir regularly until all the stock is absorbed. Maintain a gentle simmer. Rice should cook slowly and always be covered with a veil of stock. Continue until rice is tender, but firm to the bite 20 - 25 minutes.
4. Remove from heat and stir in cheese, 1 T butter and peas. Taste for seasoning. Serve immediately.
Serves 4-6 people
Pappardelle with Nicasio Square and Mushrooms
1 pound dried Pappardelle or Fettucine
Sea salt and freshly ground pepper
1 stick butter
1 pound 8 ounces mushrooms, sliced
3/4 cup finely chopped shallots (about 3 large)
1/3 cup dry white wine (Sauvignon Blanc)
6 ounces Nicasio Square Cheese (about 1 pre-packaged piece), cut into 1/2 inch cubes
1 cup fresh flat leaf parsley, chopped
1. Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve 3/4 cup cooking water.
2. Meanwhile, Heat 2 tablespoons butter in a large skillet. Over high heat, brown half the mushrooms, stir occasionally 6-8 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to a plate. Add 1 tablespoon butter and shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to boil. Swirl in remaining 3 tablespoons butter and 1 teaspoon salt.
3. Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
Serves 4-6 people
"Green" Grilled “Foggy Morning” Cheese
4 slices wheat bread
¼ cup pesto (your favorite brand or homemade)
4 slices mozzarella
½ cup spinach
½ avocado, sliced
¼ NVC Foggy Morning, crumbled
2 tablespoons olive oil
INSTRUCTIONS
Spread pesto over bread and layer with mozzarella, spinach, avocado, and Foggy Morning by Nicasio Valley Cheese. Top with remaining bread slice and press to seal. Transfer to skillet and brown each side in olive oil over medium heat. Slice and serve.
Foggy Morning & Dill Stuffed Artichokes
3 Ounces Foggy Morning cheese (about 1/3 - 1/2), crumbled
3/4 Loaf (12 ounces) crusty bread
6 Artichokes (about 6-8 ounces each)
3-4 Tablespoons olive oil
2-3 Tablespoons chopped dill
1 Cup low-sodium chicken broth
Sea salt and freshly ground pepper
1. Steam or boil artichokes until tender, 30-35 minutes. Let cool, slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
2. Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2 inch pieces (about 4 cups). Spread in a single layer on a baking sheet; dry in oven, 10-15 minutes. Let cool.
3. Preheat oven to 375 degrees. In a bowl combine bread, 2 T oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Fill artichokes with stuffing, mound tops; drizzle with oil. Oil baking dish and place artichokes inside. Bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, and serve. Serves 6 – 12. Enjoy!
A Foggy "Caprese" Salad
1 Foggy Morning Cheese, sliced
4 Large tomatoes (about 1 and l/4 pound) cut into 1/4 inch slices
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 Teaspoon salt
1/2 Teaspoon pepper
2 Tablespoons fresh basil, thinly sliced
Arrange tomatoes and cheese on platter. Drizzle dressing over. Sprinkle with basil.
Serves 4 to 6.
Open faced San Geronimo and Tomato Sandwiches
Preheat oven to 400 degrees
4 Slices crusty bread
2-4 Tomatoes, sliced
4-8 Thick slices San Geronimo Cheese
Lay slices of tomato on bread. Cover tomato with slices of San Geronimo Cheese. Place on sheet pan and bake until cheese is melted and golden around the edges.
Serves 2-4.