KANSAS CITY CHEF MICHAEL SMITH
Mini Cheddar and Pancetta Crisps
Ingredients
- 3 tablespoons minced pancetta
- 3 tablespoons minced onion
- 2 tablespoon chopped parsley
- 1 cup butter, softened
- 4 cups (16 ounces) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
- 2 cups all-purpose flour
- 1/2 teaspoon minced garlic
In a small skillet, cook the pancetta and onion together over medium heat until browned and crispy. (Use a small amount of olive oil if needed.) Stir in the chopped parsley and set aside.
Preheat the oven to 400 degrees. Using an electric mixer, cream the butter and cheese until fluffy. Stir in flour, then add the garlic and pancetta mixture, mixing only until well combined. Form the mixture into logs 1 to 1½-inches in diameter. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Slice the dough into ½-inch rounds and place them on a lightly greased cookie sheet. Bake them in a 400 degree oven for about 10 minutes, until lightly golden. Remove to wire racks to cool. Makes 2 to 3 dozen crisps.
Tomato and Wisconsin Cheddar Provencal
Ingredients
- 4 medium size firm ripe tomatoes
- salt & fresh ground black pepper
- 1 ½ cups dried breadcrumbs
- 2 scallions, minced
- 1 small garlic clove, finely minced
- 1 teaspoon minced fresh sage
- 1 teaspoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 4 tablespoons extra-virgin olive oil, divided
- 8 slices Sargento® Limited Edition Sliced Wisconsin Extra Sharp Cheddar
Core the tomatoes and cut them in half horizontally. Season them with salt and fresh ground black pepper.
Combine the breadcrumbs, scallions, garlic, herbs, salt and 2 tablespoons of olive oil. Mix well and set aside.
Place a heavy-bottomed skillet over high heat for 1 minute. Add the remaining 2 tablespoons of olive oil and sear the tomatoes (cut side down) until lightly charred. Remove the pan from the heat.
Place a slice of cheese on each tomato. Top each with a ¼-inch layer of the breadcrumb mixture and place them on a baking sheet. Bake the tomatoes in a 400 degree oven for 15 minutes, or until the breadcrumbs are golden brown and the tomatoes are semi-soft. Serves 8.
Parsnip and Wisconsin Cheddar Souffles
Ingredients
- 1 pound parsnips, peeled and cut into 1/2-inch rounds
- 2 ½ cups water
- 1 tablespoon salt
- 1 bay leaf
- ¼ cup (½ stick) butter
- ¼ cup all-purpose flour
- 1½ cups (6 ounces) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- salt & black pepper
- 6 large eggs, separated
- ¼ teaspoon cream of tartar
Combine the parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until the parsnips are very tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid. Purée the parsnips in food processor until smooth and set aside. (This step can be prepared ahead.)
Butter eight individual (1 cup) ramekins; dust with flour. Melt ¼ cup of butter in large saucepan over medium-high heat. Add ¼ cup of flour and stir for 2 minutes. Gradually whisk in the reserved cooking liquid (1 cup). Boil until smooth and thick, whisking frequently, about 3 minutes. Remove the pan from heat. Stir in cheese, oregano, thyme and parsnip purée. Season with salt and pepper, to taste. Whisk in the egg yolks.
Using an electric mixer, beat the egg whites and cream of tartar in large bowl until stiff, but not dry. Gently fold the beaten egg whites into the parsnip mixture in 3 additions. Fill each ramekin. Make sure the edges are clean so the soufflés will rise properly.
Place the souffles on a baking sheet and bake in a 400 degree oven until puffed and the tops are golden brown, about 15 minutes. Invert the molds and the souffles should slide out easily. Serve immediately. Makes 8 individual servings.
Serving suggestion: Serve each souffle in the center of a bed of salad greens tossed with your favorite salad dressing. Or, serve as a side dish to red meats or chicken.
Cheddar Cheese and Apple Cookies
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (4 oz.) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar
- 1 ½ cups oats
- 3/4 cup dried sour cherries
- 2/3 cup butter, softened
- 1/3 cup brown sugar
- 1 egg
- 1 cup grated Granny Smith apple, cored
In a small bowl, combine the flour, cinnamon, baking powder and salt and set aside.
In a separate bowl, combine the shredded cheese, oats and cherries and set aside.
Using an electric mixer, cream together the butter, brown sugar and egg until well blended. Add the dry ingredients to the creamed mixture, mixing well. Stir in cheese mixture and grated apple.
Form the mixture into logs 1 to ½-inches in diameter. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Slice the dough into ½-inch rounds and place them on a lightly greased cookie sheet. Bake the cookies in a 375 degree oven for 12 to 15 minutes, or until golden brown. Makes 2 dozen cookies.
Option: Drop the dough by teaspoons, 2 inches apart, on cookie sheets and bake as directed.
Recipes by Chef Michael Smith.
