Classic Moosewood Mushroom, Tofu, Walnut Stuffed Acorn Squash

We love the library. The library doesn't always love us. My children--ages 2 and 4 years--have had, historically, only two speaking volumes: loud and louder. (They've gotten better recently.)

Along the way, we have been consecutively and repeatedly kicked out of no less than four regional libraries. Our disgrace has resulted in more than a few late charges--it's tough to remember from where we had the nerve to borrow books last, and when they might be due.

My solution? Visit only the library's bookstore. Most children's books are only 10 cents (much less than a late fee), our purchase funds the library's services, other patrons are less likely to "shush" us, and we get to keep the books we select. Dignity restored!

On one such visit, I treated myself to a perfect-bound treasure in the form of a Moosewood Restaurant cookbook, circa 1987; The recipes' familiar ingredients remind me of my long-ago macrobiotic days. This colorful, vegan version of stuffed acorn squash is hearty and complex. Moosewood suggests it as a "perfect Thanksgiving alternative to turkey." (For the bread crumbs, my boys and I spent a rainy morning baking a whole grain, gluten-free loaf. Yum!)

4 small acorn squashes, halved and seeded (Roast the seeds!)
1 cake of tofu, pressed and cut into small cubes
3 tablespoons tamari soy sauce (perfect for the gluten-free set)
3 tablespoons dry sherry
4 cups small bread crumbs
2 tablespoons vegetable oil
3 cups onion, chopped
3 celery stalks, chopped
4 cups (1 pound) mushrooms, sliced
1 teaspoon marjoram, dried
1/5 teaspoon thyme, dried
1/2 cup vegetable stock
1 cup walnuts or pecans, toasted and chopped
1 tablespoon fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan and bake at 350 degrees for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread crumbs on a baking sheet for 5 minutes.
Saute the onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushroom, marjoram, thyme and stock. Cook covered for 10 minutes, then add the tofu with its marinade and the bread crumbs. Saute for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the nuts and lemon juice.
Mound the filling in the baked squash halves and bake covered at 350 degrees for 20 minutes.

Food fact! Shaped like a ribbed acorn, this winter squash is sweeter than summer squash because of its longer growing period; Prime season for acorn squash is early fall through winter. Most often acorn squash has a green exterior, although you may also find orange and white acorn squash varieties. Once home from the market, acorn squash may be stored up to one month in a cool (50-55 degrees F.) cellar or storage area--but only about two weeks in the refrigerator. Only cut or cooked acorn squash requires refrigeration.

Acorn squash is rich in beta-cryptoxanthin, an orange-red carotenoid, and may significantly lower one's risk of developing lung cancer. A study published in Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 60,000 adults in China and found that those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. This was especially good news among the smokers evaluated; Those who were in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.
The same benefits are extended to second-hand smokers and emphysema sufferers, suggests research conducted by Richard Baybutt, associate professor of nutrition at Kansas State.

Gluten free, tested, delicious recipes for special diets: Chicken entrees (Part 3)

It is better to pay the grocer than the doctor.

According to Dr. Eydi Bauer, author of the must-read new book, Life After Bread, in the US, we spend "twice as much on healthcare as any other country spends, yet we're generally in poorer health."

Dr. Bauer states that, "we are becoming sicker because of what we eat, and common foods are often the source of our health imbalances. Every street corner offers both the posion (gluten) and a pharmaceutical remedy for the resulting pain and discomfort ... We need a paradigm shift."

Here are some easy and elegant chicken entrees from The Unassuming Foodie:

• Divine Basil-Walnut Chicken Usually, the purchase of fresh basil results in homemade pesto. I have to admit, however, that pine nuts do very little to inspire me. Walnuts, on the other hand, can reduce the damaging effects of fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology, can lower LDL cholesterol by 10%, and taste downright gorgeous, especially when roasted.


• Arugula, Feta, and Olive Stuffed Chicken Thighs Given the choice between Greek or Caesar salad, do you always spring for the Greek? When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? This is for you!


• Stuffed Chicken with Fresh Sage in Prosciutto Envelopes This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who shows increasingly good taste.


• Crusty Herbed Chicken This is similar to a breaded and spiced, fried chicken dish---without the fat and flour!


• Roast Chicken with Smoked Paprika and Fresh Thyme Spanish Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes, and its flavor is essential for authentic Spanish cooking.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)
A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in...Keep Reading »

Low Carb and Gluten Free - Pizza for Everyone!

Pizza is one of those universal favorites; most every kid loves it, it is the champion among armchair sports enthusiasts cheering on the team, and it's favored by frozen low-cal cuisine companies because women crave it, yet are wary of the carb count and calorie load. For example, a single slice of cheese-only pizza at Little Caesars packs 330 calories, 10.9 grams of fat, and 42 grams of carbohydrates.

This recipe opens a flavorful, nutritious new option to pizza lovers--and invites new fans in the form of carb-counters and the gluten-intolerant.

Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight. Mangia bene!

1 pound ground beef or turkey
1 egg
1 clove garlic, crushed
1 teaspoon basil, chopped fresh or ground
1 teaspoon oregano, ground
1/2 teaspoon rosemary, crushed or ground
1 15-ounce can organic crushed tomatoes with basil (I recommend Eden brand, which are BPA-free.)
1 1/2 cups chopped veggies (I used roasted red peppers, chopped fresh spinach, onion, and black olives)
1 1/2 cups shredded mozzarella (Option: add a mixture of your favorite cheeses, or try Trader Joe's Quattro Formaggio, a blend of Parmesan, Asiago, Fontina and Mild Provelone Cheeses.)

Preheat oven to 350 degrees.
In a medium size bowl, mix together ground meat, half the can of tomatoes, the egg, and spices. Place in a 9-inch pie plate and use fingertips to press into a crust shape. (Wash hands and workspace thoroughly afterward to prevent foodborne illnesses such as e coli infection.) Lay your veggies in the well of the "pie" shell, and cover with the rest of the crushed tomatoes. Bake in over for approximately 40 minutes until bubbly. Remove from oven and sprinkle the cheese to cover everything completely. When it comes to cheese, more is mo' better! Be lavish. Return to oven for another 10 minutes to let cheese melt and become just a little golden on top.

Pizza for brunch?! Consider crumbling your favorite breakfast sausage instead of ground beef or turkey, and using herbed eggs and your favorite veggies as the filling!

Food fact! Bisphenol A, also known as BPA has been under scrutiny as hazardous to humans since the 1930s. Bisphenol A (BPA) is a synthetic estrogen used to harden polycarbonate plastics (used in some baby bottles, and bottled water) and in the epoxy resin used can linings. As with many toxic chemicals, infants and young children are at the greatest risk of harm because their bodies are still developing. The National Toxicology Program has expressed concern that children’s exposure to BPA may lead to problems with brain and reproductive system development and behavior. Since pizza is a favorite among little ones, it is particularly important to use BPA-free ingredients. The Environmental Working Group (EWG) has compiled this list to help you avoid BPA exposure.

Perfect Cranberry-Kale Salad

I really wish I'd taken a picture--This colorful salad is certainly a dazzler. It just looked so wonderful, my fork seemed to dive in on its own, and just kept diving until the dish was devoured!
I say this low-glycemic and gluten-free salad is "perfect" because it is, unarguably, without fault. Steamed kale is a superfood among superfoods (one cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, and 88.8% of the daily value for vitamin C). Kale is also currently in season.
Dried cranberries and cherry tomatoes offer sensual texture, Omegas 3 and 6 fatty acids, and other essential antioxidants, while the almonds offer protein, monounsaturated "good" fat, and can lower your chance for heart attack. In fact, just like the kale, the almonds in this ideal little salad guard against cancer, offer an impressive serving of antioxidants, calcium, folic acid and more magnesium than oatmeal or even spinach. The dressing is so simple and easy--everyone has the ingredients on hand. And, it is delicious, gorgeous, colorful and kid-friendly. You have no excuse--make this salad today!

1 bunch steamed kale, finely chopped
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
3/4 cup almonds, slivered
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste

Separate kale stalks and steam briefly until wilted yet tender-crisp. Chop finely and place in a large bowl. Add tomatoes, dried cranberries and almonds. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Pour over salad, toss gently, and serve. Serves 4 as a side dish, or 2 as an entree.

Food Fact! Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Kale offers more nutritional value for fewer calories than almost any other food, and is in season from the middle of Winter through early Spring, although it can be found in the produce department year-round. The glucosinolates in kale have been found to decrease the risk of a wide variety of cancers, including breast and ovarian cancers, and activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances, making it a wonderful choice for detoxification. One cup of kale also supplies 93.6 mg of calcium and is an impressive source of folic acid, making it an ideal staple for pregnant and lactating women.

Dress a Roast Duck in Style

A favorite dish of the holiday season, roast duck is truly versatile, and worth the price. It is relatively simple to cook, and can be wholly used: the rich fat makes delicious stock, or try duck fricassee, confit with legs and thighs, seared breasts, or prepare a soup with small leftover pieces.

Ducks have a layer of fat just beneath their skin to keep them warm and to give them buoyancy in water. Before and during cooking, this layer of fat must be rendered or drained by steaming in boiling water for 30 minutes. First, prick the skin all over (being careful not to pierce the flesh) and place the duck on a rack above an inch or so of water in a covered pan. Steam over high heat, saving the rendered fat for use in cooking.
Before roasting, dress your duck for the holiday season with this flavorful and elegant stuffing recipe my Auntie Sheila has used for decades with great success.

5-6 slices raisin bread, chopped
1 small onion, chopped
1 clove garlic, finely chopped
1/2 cup pecans, chopped
1/2 cup marmalade, thinned with a little water or chicken broth

Mix all ingredients and press gently into duck's cavity before roasting.
Roast the steamed duck at 375 degrees, breast down, for 15 minutes. Turn breast up, roast for another 15 minutes or so until the skin is crisp. A perfectly prepared and cooked duck will have very little if any fat remaining and a nice, thin and crispy skin. (Alternately, steam the duck ahead, refrigerate it and roast when you're ready to prepare your meal.)

Food Fact! Duck meat is considered to be "white" meat, even though the meat on a duck is considerably darker than other poultry meats such as chicken or turkey. The reason for this, according to HelpWithCooking.com is that as ducks are more active in comparison to chickens which, for example, spend most of the time sitting down or walking around. The extra oxygen required for the duck's energetic lifestyle gives their meat the darker red color and a stronger and richer flavor.
The distinct flavor and taste of the duck meat often inspires pairing with fruit sauces or other sweet and spicy ingredients to give a delicious and exotic tasting meal. Roast duck can be an exciting alternative to traditional turkey or chicken dishes.

Roasted Edamame Salad

I know there are parts of this country hidden below a thick layer of powdery, white snow. I know there are men and women in quaint little towns defrosting windows, picking icy door locks and driving in toasty gloves until the car interior warms sufficiently. Aah, envy is my name. Here in Southern California, it's balmy and warm, day after day. It's mid-November for the love of Pete! When will a chill blow our way? I put on long pants and sweaters every morning, hoping that the early chill will last past 9 a.m. It doesn't.

So, to bridge my desire for snowy pines in the L.L. Bean catalog, with my reality of the same 75 degrees under the same cloud-free sky, day after day after day after day... I've decided to roast my salad. Delicious! Thank you to my husband for the idea and Alton Brown for the inspiration. (Yes, I count my blessings for living in such a beautiful place. I chose it, and continue to choose it. Variety is, however, the spice of life. And I'm Canadian, that should say enough.)

12 ounces shelled edamame, steamed
1/2 cup corn kernels
1/4 cup scallion, finely diced
1 cup sweet red pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F. Place all ingredients into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Taste and adjust seasoning, as desired. Serve chilled or at room temperature. Serves 4.

Food Fact! Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Edamame beans also contain omega-3 fatty acids, and are an excellent source of vitamin A, vitamin B and calcium.

Elegant Brussels Sprouts with Parmesan and Bacon

Maybe it was her mother's British upbringing, but my mother raised me to be a fan of Brussels sprouts. The adorable little cabbage grows in cooler temperature ranges of 45 to 75°F (7 to 24°C), and are, to the English, a traditional winter vegetable served with a roast dinner, particularly at Christmas. I remember picking them with my mom when I was little, tugging them from their upward spiral around a sturdy stalk and placing them in a basket over my arm. In Ontario, Canada, where I grew up, approximately 1,000 tons are produced each year. The rest of the North American crops are grown right here in California (have I been following the migration of the sprout without my knowledge?) in San Mateo, Santa Cruz, and Monterey, which offer an ideal combination of coastal fog and cool temperatures. It goes without saying that most people do not share my affinity for Brussels sprouts. To perhaps convert a few palates, I've put a tasty and elegant spin on les petits choux.

3 strips bacon, nitrate-free
2 pounds Brussels sprouts (baby) sliced in half
1.5 tablespoons unsalted butter
1 medium white onion
1/2 cup Parmesan cheese, loosely shredded
cracked black pepper to taste.
Sea salt in water to steam sprouts

Preheat oven to 350. In a medium pot, steam whole, trimmed Brussels sprouts: cut off the base together with any remaining stem, and discard surface leaves that are loosened by this cut. Place the sprouts in a single layer, covering them in just enough water to cover and boil with sea salt until tender-crisp. (Note: Overcooking releases sulfur compounds which give it an unpleasant smell.) While sprouts are steaming, fry bacon in an iron pan, and gently saute onion until tender. When sprouts are tender, drain and remove from pot and slice in half, length-wise. Remove excess fat from bacon and chop into small pieces. Arrange sprouts in a baking dish, and sprinkle chopped, sauteed onion, bacon, and shredded Parmesan over them. Add pepper to taste, and place in oven until cheese is melted and dish is warmed throughout. Serve immediately. Serves 4-6.

Food Fact! Brussels sprouts (Brassica oleracea) were likely a wild cabbage cultivated in ancient Rome, yet Brussels sprouts as we know them were grown in the 13th century in what is now Belgium. A cruciferous vegetable among the same family that includes cabbage, collard greens, broccoli, and kale, Brussels sprouts are among the most nutritious of leafy vegetables, rich in minerals, fiber, carotene and vitamins A and C. Sprouts are also rich in glucosinolates, particularly sinigrin. At the Institute of Food Research in Norwich, nutritional physiologist Ian Johnson found that sinigrin can suppress the development of precancerous cells that have somehow become damaged, and so may eventually develop into full-blown tumours. As Gail Vines reports in The New Scientist, "Johnson's idea was to see if a dose of sinigrin could protect laboratory rats from cancers of the colon. Sure enough, six weeks after giving just one dose of sinigrin they found that many precancerous cells had been destroyed."

Roast Chicken with Lavender and Agave

Did you ever have a lavender-scented product that smelled so good you could eat it? Then this recipe is for you. Before this recipe, I tested out the concept of lavender and chicken with a simple recipe (see photo) posted just about everywhere online---a simple concoction of chicken breasts seasoned with salt, pepper and lavender. (I used 1 tablespoon lavender, 1/2 teaspoon cracked pepper, 1/4 teaspoon salt) then wrapped in bacon and broiled. The bacon "mans" it up adequately, but the delicate, unmistakable, spa-inspired lavender would be better served to your lady-friends at lunch.
The following recipe was written by Mark Tafoya for the Gilded Fork, and is much more complex, earthy and altogether satisfying. It originally called for honey, but I've substituted always-versatile agave to create a low-glycemic dish.

1 whole chicken, or cornish hen
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup agave
1 small onion, minced ¼ cup aged balsamic vinegar
1 ½ teaspoons marjoram
1 garlic clove, minced

Combine all ingredients in a non-reactive bowl and stir thoroughly. Preheat the oven to 350° F. Season chicken with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a cornish hen). Baste using a pastry brush with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook. Tafoya's note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.

Food Fact! English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is commonly used in cooking. Flowers and leaves can be used fresh, and both buds and stems can be used dried. A member of the mint family and close to rosemary, sage, and thyme, culinary lavender is best used with fennel, oregano, rosemary, thyme, sage, and savory. Try experimenting with lavender spikes and leaves in place of rosemary, or for making fruit or shrimp kabobs---Just place your favorite fruit on the stems and grill. Lavender flowers also look and taste beautiful in a glass of champagne. Please note: Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Asian-Inspired Pork Loin Steaks Two Ways

Trips to the grocery store have become increasingly more disappointing. As food prices began to rise, it was somewhat entertaining finding creative substitutes for favorite dishes. Over the last few weeks, however, it would seem virtually every staple on my list has a new---higher---price tag. Enter the pork steaks. Economical, lower in fat, and versatile, the only reason they haven't featured more prominently on our weekly menu is 1. an unfounded and idiosyncratic habit of observing Levitical Law (considering that I am not Jewish); 2. Just a few moments of over-cooking results in a tough meat, and with two boys ages one and three running about underfoot, I invariably require some, shall we say, spontaneity, in the kitchen. For moist and juicy pork steaks, the simple answer is to cook the steaks until they reach 170° F on your handy meat thermometer. This marinade was made from a collection of items in my pantry (and one of our lemon trees), and would also be lovely on chicken.
For an elegant dinner entree, serve the pork as steaks, and pair with a Gewurztraminer or Riesling. For a more casual offering, chop into strips before marinating, so that more surface area absorbs the marinade, and stir-fry the sauce and strips together with a variety of your favorite vegetables, serving over brown rice.

1 lb. thick-cut pork loin steaks
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, crushed
1/4 teaspoon cayenne pepper

Cut pork steaks into 4 pieces, or into stir-fry strips. Mix all remaining ingredients together in a small bowl, then place marinade and pork in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170° F, or at 350° F for 20-25 minutes. Makes 4 servings.

Food Fact! Worcestershire sauce, (pronounced "wuh'ster'sher," or "woostasha") was created by two dispensing chemists, John Wheeley Lea and William Henry Perrins in 1835. Their company, Lea & Perrins, still makes the sauce in the same way today using malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavorings--an invaluable condiment for spicing up savory dishes. The production process includes maturation in oak barrels for several months. Often mispronounced, Worcestershire got its moniker from its birthplace, 68 Broad Street, Worcester, England.

Grandma's Cottage Bean and Ham Soup

We just returned from a wonderful visit to Canada, to celebrate Canadian Thanksgiving at my parents' cottage on Lake Huron in Bayfield, Ontario. The leaves were ablaze with gold, red and bronze, the nearby farmer had grown a tall crop of corn, and the weather was alternately warm enough to play on the beach, yet cool enough to sit in the rocker by the fireplace. My children had a constant sense of wonder about them, examining for hours my father's antique toys, rowing out on the lake in a little boat, and running through rows of corn, or crunching dry leaves underfoot in the woods. My mom had prepared a large batch of soup, and while I may have been influenced by the relaxing surroundings, it was flavorful, hearty and worth trying at home when the weather cools.

1 sweet onion, chopped
2 ribs celery, chopped
2 small parsnips, chopped
1 carrot, chopped
1 packet Knorr Vegetable Soup Mix
1 can low-sodium chicken broth (or home-made)
4 slices peameal bacon
2 cups cured ham, diced
1 can garbanzo or fava beans
1 can white kidney beans
1 cup dry white wine

In a small cast iron fry pan, saute the peameal bacon and set aside. (Unlike regular bacon, pea meal is very low fat so it cooks rather fast.) Next saute the onion, celery, parsnips and carrot. In a large pot, add the chicken broth and vegetable soup mix. Add the sauteed veggies, chopped bacon, ham, and beans. Add water to cover, if necessary. Simmer for 20-30 minutes, then add the wine, and simmer for 10 more minutes. Serves 6.

Food Fact! Peameal bacon is a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavour. According to Mom's Cafe, it is traditionally a Southwestern Ontario treat. Originally rolled in peameal (or, ground peas) which was available to the French Canadians, peameal fell out of favor and was replaced with cornmeal; the meat retained its name. "It is very lean, perfect for anyone counting calories," writes Mom's Cafe. "It fries up nicely or you can bake it in a chunk. It is a nice, fast-cooking meat that is served often here during the winter months."

Caprese Stuffed Tomatoes

Get Your Mojo with DinnerMoJo.com!

The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!

Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.

4 ripe tomatoes

1 cups fresh breadcrumbs

1/4 cup fresh basil leaves, minced (reserving one tablespoon)

2 tablespoons flat leaf parsley,minced

2 teaspoons garlic, minced (2 cloves)

Kosher salt

Freshly ground black pepper

Good Extra Virgin Olive Oil

8 Ciliegine (fresh mozzarella balls)

Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.

Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.

Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.

Not So Subtle Tomato-Basil Soup

This simple recipe is an orchestra of simultaneously soothing and exciting flavors. It has nothing in common with its wall-flower cousin, sodium-laden and watery tomato soup topped with broken saltines or used as a dip for grilled cheese. Although, by all means, grill some crusty bread brushed with olive oil, and generously seasoned with salt, pepper and crushed fresh garlic. It would make a fitting accompaniment to this lovely gluten-free soup. As the days grow shorter and cooler, this soup is a surefire antidote for whatever chills you.

1/2 cup onions, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
3 28-ounce cans tomatoes, including their juice
1 cup basil, puréed
2 teaspoons sugar
1/8 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1/2 teaspoon dry mustard powder
2.5 cups vegetable stock
1 cup grated Parmesan cheese

In a very large, stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients (excluding Parmesan) and bring to a simmer. After simmering for 20 minutes, remove 2 cups of hot soup and whisk the Parmesan cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings to taste and serve. Garnish each serving with a basil leaf if desired.

Food Fact! I'm considering giving my adorably cherubic toddler the nickname xitomatl (pronounced shi-to-ma-tlh), the word Aztecs used for "tomato," meaning, "plump thing with a navel". Often mistaken for a vegetable, the tomato (Solanum lycopersicum) is both a fruit and a member of the nightshade family, along with chili peppers, potatoes, and eggplant.
According to Andrew F. Smith, author of The Tomato in America, the tomato most likely originated in the highlands of the west coast of South America. After colonization by the Spanish, the tomato began its migration through Spanish colonies in the Caribbean, the Philippines, southeast Asia, and then the entire Asian continent. In the 1540s, the Spanish began cultivating the tomato in Europe, where it grew easily in Mediterranean climates. However, the fruit wasn't incorporated into Italian cuisine until the late 17th or early 18th century---in certain areas of Italy, tomatoes were merely used as tabletop decoration before it was ever incorporated into the local cuisine until the late 17th or early 18th century!

Coq au Vin for Special Diets

This gorgeous version of Coq au Vin is ideal for gluten-free and low-carb eaters, as it does not contain the wheat flour called for in traditional recipes.
This dish is as ubiquitous in France as, say, ratatouille; every French person claims to have grown up on it. Most Francophiles have a story about the best Coq au Vin they ever ate, and of the person who prepared it. It's comfort food---decadent comfort food--but comforting, to be sure. This recipe is rewarding to make at every step, from the peeling of the tiny pearl onions to the delicious scent of red wine simmering with garlic and fresh thyme. In order to convince my husband to join my joy, I made it several times in a row. (You're living well when there's Coq au Vin leftovers in the fridge.) If you love Coq au Vin, please try this recipe and write to me about your impressions. If you've never made it, try it now and fall in love!

1 large chicken, jointed into 6 or 8 pieces (or 3 lbs chicken thighs)
1 onion, peeled and roughly chopped
6 whole peppercorns
5 ounces pancetta or unsmoked bacon
1 ounce butter; 1.5 ounces butter (separated)
2 medium French onions, cut into long strips
2 ribs of celery, chopped
2 cloves of garlic, peeled and thinly sliced
1 bottle of full-body red wine (pinot noir, Burgundy, or Cotes du Rhone)
4 or 5 small sprigs of fresh thyme
3 bay leaves
12 pearl onions, peeled (shallots will work)
7 ounces small mushrooms, halved or quartered (crimini or porcini)

Put the chicken into a deep pan, cover with water, add an onion, bay leaves, and whole peppercorns and bring to a boil. Turn the heat down and let it simmer while you cut the pancetta into short strips. The pancetta should be thicker than a match but not as thick as your pinky finger. Put the pancetta, together with 1 ounce of butter, into a thick-bottomed casserole (ideally enamelled cast iron) and cook over moderate heat. Stir the pancetta and butter occasionally to keep from burning, and when it is golden, transfer to a bowl, leaving the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the remaining hot fat in the casserole, so that they fit snugly. Allow them to cook for 3-4 minutes or until the underside is honey-colored but not brown. Turn the chicken pieces over and resume cooking. (Note: Michel Montignac says, "it is this coloring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavor of the dish."
When both sides of the chicken are golden, add the chicken to the bowl with the pancetta. Your pan should have a thin film that will play a key role in adding flavor to the dish. Add the onions and celery to the pan and cook slowly, stirring occasionally, until the onion is translucent. Add the garlic, then return the chicken and pancetta to the pan, and let everything cook together for a few minutes before pouring in the wine and tucking in the herbs. Begin ladling the simmering chicken stock into the pan until the entire chicken is covered. Increase heat; just before it comes to a boil, turn the heat down so the sauce bubbles gently. Cover partially with a lid.
Melt 1.5 ounces butter in a small pan, add the pearl onions and then the mushrooms. Cook gently until golden, then add them to the chicken with a seasoning of salt and pepper.
Allow everything to cook together for 40 minutes, then check the tenderness of the chicken. (It should be soft but not falling from its bones.) Depending on the type of chicken you are using, the entire process will likely take one hour. When chicken pieces are tender, place them on serving dishes and reduce the remaining sauce by increasing the heat and letting it bubble enthusiastically for 5-6 minutes. As it bubbles down, it will become thicker and quite glossy. Ladle over chicken and serve. Serves 4.

Food Fact! Coq au Vin is French for "rooster in wine"---traditionally a cock from Bresse and a wine from Burgundy, cooked with pork, mushrooms and garlic. Many chefs believe the older the poultry is, the better your Coq au Vin will be. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Nigel Slater describes Coq au Vin as, "a dish that has stood the test of time and lined a million happy bellies...The sort whose juices you mop up with bread." Bon appetit!

Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

Food Fact: A personal chef service can provide great-tasting, healthful, affordable meals. Offering the convenience of meal preparation in your home (typically consisting of two weeks to a month of meals), a personal chef service is no longer a luxury only for the wealthy; It has now become a cost-efficient alternative for busy professionals, families on the go, seniors, and people with special dietary needs and restrictions. When you calculate how much time is expended and money spent on dining out, picking up food, making trips to the grocery store, or preparing the evening meal, a personal chef service can actually save you money, not to mention the benefits of having a professional create a customized meal plan for each family member's dietary needs, do the grocery shopping, prepare all dishes in-home, and handle all food storage and clean-up. To find a personal chef in your area, check out HireAChef.com.

Arugula Salad with Ginger-Thyme Vinaigrette

When I was very young, my neighbor Sophia and I would play together for hours and hours in the woods behind our homes, conjuring stories of make-believe, or giggling over dolls and books. At dinnertime, I was often invited to eat with her family. Her first generation Greek parents opened me to a wonderful new world of food, language and music; they were generous with love for their children and treated me much as their own. This recipe is a celebration of that family, along with a cunning addition of arugula to round out my salute to the Mediterranean. Opa!

1 teaspoon organic extra virgin olive oil
1 pound mushrooms, thinly sliced
1/2 pound sugar snap peas, cleaned and trimmed
1 bunch arugula (1/2 pound), cleaned and trimmed
1/2 pound carrots, julienned
1/4 cup sherry cooking wine
1 1/2 cups water

Dressing ingredients
1/4 cup organic extra virgin olive oil
3 tablespoons Apple cider vinegar
1 1/2 tablespoons fresh minced ginger
1/2 teaspoon fresh minced thyme
1/4 teaspoon fresh minced garlic

Place all dressing ingredients in blender, purée for 1 minute, then set aside. Place 1 teaspoon olive oil in large skillet over high heat. Add mushrooms and sauté until golden brown, about 15 minutes.
While mushrooms are cooking, heat water in a saucepan. When water boils, place sugar snap peas in steamer basket, cover, steam 2–3 minutes until peas are bright green. Drain well and chill peas quickly in ice water. Drain again.
Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates. Place mushrooms on top of salad and serve. Serves 4.

Food Fact! Apple cider vinegar has been used for centuries as both food and medicine. Hippocrates, the father of modern medicine used vinegar and vinegar mixed with honey as an energizing tonic and a healing elixir in 400BC. Be sure to select apple cider vinegar made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the "mother of vinegar", and is not pasteurized. (The "mother of vinegar" is a natural gelatinous substance formed during the last fermentation step.)
Resulting from the fermentation of apple juice to hard apple cider, followed by a second fermentation to apple cider vinegar, this natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps. The health benefits of apple cider vinegar have been promoted by many well-known authors such as Dr. D.C. Jarvis, Dr. Paul C. Bragg and Dr. Patricia Bragg.

Greek Portobello Pizza in the Raw

This interesting twist on an old favorite is from Raw Test Kitchen. First, I must make note of my current obsession with all things Mediterranean...I just made Arugula, Feta and Olive Stuffed Chicken Breasts, Bruschetta Style Brown Rice Fusilli, these little portobello lovelies, and you will soon see my latest recipe for Arugula Salad with Ginger-Thyme Vinaigrette in an upcoming post!
This recipe is a must-do; Kid-friendly, vegan, low-glycemic and gluten-free, I like "pizza" because it is truly a food without borders. While pizza's origin is Italy (buon giorno Italia!), around the world pizza-esque concoctions can be found with results as far-stretching as the Alsatian tarte flambée (Flammkuchen in German), a thin disc of dough covered increme fraiche, onions, and bacon. Or, the Turkish pizza, a very thin dough round topped with meat and chopped veggies, or the pissaladiere, found in Provence, with a slightly thicker crust and a topping of cooked onions, anchovies and olives.

12 mini portobello mushrooms caps, stems removed
2 tablespoons olive oil
1 teaspoon sea salt
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
1/2 cup macadamia nuts, soaked until soft (or substitute cashews)
1/4 cup fresh spinach
juice of one lemon
2 tablespoons water
2 teasoons sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
Combine nuts, spinach, lemon juice, water and sea salt in a blender, mix until chunky. Add more water a tablespoon at a time if necessary. Spread spinach feta cheese on mushroom caps. Place toppings (sliced cherry tomatoes, red onion, yellow pepper and olives) on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm, or simply bake gently in the oven or toaster oven until thoroughly warm.

Food Fact! The raw foodism (or rawism) lifestyle promotes a diet of uncooked, unprocessed, and often organic foods. Throughout the 1900s, raw proponents Ann Wigmore and Herbert Shelton stated that raw fruits and vegetables are the ideal food for humans.
According to Wikipedia, Artturi Virtanen (1895-1973), showed that enzymes in uncooked foods are released in the mouth when vegetables are chewed. Raw foodists deduct from this research the supposition that these enzymes interact with other substances, notably the enzymes produced by the body itself, to aid in the digestion process. Leslie Kenton's book, The New Raw Energy, in 1984 popularized food such as sprouts, seeds, and fresh vegetable juices, which have become staples in many different food cultures. The book brought together research into raw foodism and its support of health, citing examples such as the sprouted seed enriched diets of the long lived Hunza people, as well as Dr. Max Gerson's claim of a raw juice-based cancer cure.
Raw foods "rules":
1. Heating food above 110-120 degrees Fahrenheit degrades or destroys enzymes in food.
2. Eating food without enzymes makes digestion more difficult, leading to toxicity in the body, excess consumption of food, obesity and/or chronic disease.
3. Raw foods contain bacteria and other micro-organisms that affect the immune system and digestion by populating the digestive tract with gut flora.
4. Raw foods have higher nutrient values than foods which have been cooked.
5. Wild foods are the most nutritious raw foods.

Bring-The-Heat Garlic Chicken Breasts

Every region of every country has its long-held laments about the weather. I've noticed that in places where the climate is particularly extreme in one way or another, the locals are especially prideful about weathering the weather---such as the Pacific Northwest (where 40 consecutive days of rain are considered "light drizzle" and not cause for the building of arks.)
Here in Southern California, phrases such as, "May gray" and "June gloom" dismiss the odd day when the weather does not live up to Disneyland-worthy perfection. This year, however, both July and August have given us an unusual number of cool, gray days. My response? Bring the heat! Some like it hot, and some like it muy caliente.

8 boneless skinless chicken breast halves
1 tablespoon salt
3 garlic cloves, finely minced
1/2 teaspoon cracked black pepper
1 tablespoon white pepper
1 teaspoon ground cumin* (see note below)
1 teaspoon cayenne pepper
1 tablespoon paprika
3/4 cup unsalted organic butter

In a medium bowl, allow the butter to soften to room temperature. Preheat oven to 375 degrees F or light the barbecue. Mix all the spices into the softened butter thoroughly. Rub mixture on chicken and bake or grill for 30 minutes or until cooked throughout. Makes 4 servings.
If you bake this in the oven, the remaining juices mix beautifully with mashed potatoes or cauliflower.
*Note: When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.

Food Fact! When we think of butter, the first thing to come to mind may not be Iraq or the River Euphrates, but we can thank those regions for providing the base for baking, sauce making, and frying for thousands of years. It is believed that butter---from the Latin butyrum, which is borrowed from the Greek boutyron---was likely invented in the Mesopotamian area between 9000 and 8000 BCE. The earliest butter would have been from sheep or goat's milk; According to Harold McGee's On Food and Cooking, (2004), cattle are not thought to have been domesticated for another thousand years.

Arugula, Feta and Olive Stuffed Chicken Thighs

Given the choice between Greek or Caesar salad, do you always spring for the Greek? (I do!) When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? Does feta cheese strike you as simultaneously intense and mild? This chicken dish is for the legions of lovers of Mediterranean food, shouting,"yes! yes! YES!"

8 boneless, skinless chicken thighs
1 cup organic arugula, finely chopped (you can substitute this with spinach)
8 ounces feta cheese
¼ cup white onion, minced
¼ cup kalamata olives, chopped
1 tablespoon olive oil
1 clove garlic
1 teaspoon dried basil (note: if you prefer fresh, chop it finely)
1 teaspoon dried mint (see note on basil above)
Cracked black pepper to taste

In a large bowl, mix together all ingredients, save chicken thighs and pepper. Blend very well. Preheat the oven to 375 degrees F and lightly grease a cookie sheet with olive oil. Gently flatten chicken thighs with a kitchen mallet, then lay out each thigh, one at a time; place roughly 1.5 ounces of mixture on each and roll it up, placing it on the cookie sheet with the seam side down. Repeat this process for each thigh. Before placing Serves 4.

Food Fact! Arugula (Eruca sativa) is an aromatic salad green which some describe as a spicy little leaf, and others characterize as having a "peppery-mustardy" flavor. Native to the Mediterranean region, arugula is also known as rocket, roquette, rugula and rucola---a derivation of the French roquette. Very low in calories and high in vitamins A and C, arugula’s “spicy little leaf” has a spicy history; According to Cambridge World History of Food, arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.
On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. With Ischia's craggy mountain slopes dotted with pine and chestnut forests, an abundance of thermal springs, and a legacy of its volcanic origins, the island's main attraction is its many spas.

Bruschetta Style Brown Rice Fusilli

It is a mother's continual struggle to discover healthy dishes her children will actually eat---without becoming a short-order cook, rushing to produce both a delicious meal for mom and dad and nutritious sustenance for finicky little ones. In my experience, minimizing gluten in my toddler's diet improves overall his ability to concentrate and decreases the typical bedtime drama of a preschooler who would rather stay up late. This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large, picnic gatherings.

8 oz. brown rice fusilli
6 organic roma tomatoes, chopped

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 cup basil, chopped

3/4 cup kalamata olives, chopped

1-2 cloves garlic

2 cups Parmesan, shredded (if desired. Omit for casein-free diets.)

Sea salt and cracked black pepper to taste

Bring to boil 4-6 cups of water with sea salt. Add the fusilli when boiling and cook for 10 minutes (or simply follow package instructions.) In a large bowl, create the "bruschetta" mixture by combining remaining ingredients and mixing well. When the fusilli is fully cooked, drain well, and add to large bowl of bruschetta mixture. Blend all ingredients together and serve immediately. Special note: the bruschetta mixture can be made a day in advance. Try preparing it on a Sunday afternoon, then serving this simple-to-prepare dish for dinner after a hectic Monday. Serves 4.

Food Fact! Wheat is one of the eight most common allergy-causing foods, reports the Mayo Clinic. Most often affecting children, it can also occur in adults, with allergic reactions (usually skin reactions, congestion and digestive issues) occurring a few minutes to a few hours after they've consumed wheat. Rarely, wheat allergy can cause anaphylaxis, a life-threatening reaction.
Some people have a digestive reaction to a sticky protein called gluten that's found in wheat and other grains, caused by an inability to digest gluten (gluten intolerance) or by an allergic reaction to gluten known as celiac disease or gluten sensitive enteropathy. According to a recent study by the North American Society for Pediatric Gastroenterology (http://www.celaichealth.org/), the prevalence of Celiac Disease in children across the world may be as high as 1 in 80. There are plenty of resources on the web for parents of children with Celiac Disease; The nice folks at http://www.celiac.org/ offer an excellent guide for parents: Kids and the Gluten-Free Diet. Also, check out http://www.gfcfdiet.com/ and Autism Spectrum Disorder Fact Sheet for information regarding gluten-free and casein-free diets, notably for family members with Autistic spectrum disorders.

Mushroom, Jarlsberg and Spinach Salad

Apparently, today is National Bring Your Salad To Work Day. The press release received by food writers far and wide declared, "women across America are invited to bring their salads to work in an effort to eat better and feel more energized throughout the workday.” The invitation--which excludes male salad eaters in the workplace--was extended by Working Mother magazine and Kraft Salad Dressings. I chuckled when Nancy Nichols at Sidedish asked, “Forgive a moment of naivety: Can anyone declare a national day?" She also points out that while Kraft and Working Mother request we set aside “a day to set aside to embrace healthful eating in the workplace”, salads do not necessarily equate to healthful eating; "Have you really looked at how many grams of fat and calories can hide under the name of salad?" Nichols asks.

As a consumer, I ask that you ponder the merits of Kraft salad dressings, which include ingredients such as modified food starch, monosodium glutamate (MSG) and propylene glycol---a chemical used in tobacco products, sexual lubricants and as the killing and preserving agent used to capture ground beetles.
So please, allow me to extend an invitation of my own. This recipe is an alternative to your typical green salad, "embraces healthy eating", and offers enough fat and calories to satisfy as a stand-alone entree. In my experience as a food provider, it is also a hit with males.

1 ½ cup mushrooms, sliced
1/4 pound Jarlsberg cheese, shredded
1/2 cup minced spinach
1/4 cup lemon juice
1/4 cup olive oil
Sea salt and fresh cracked pepper, to taste
4 large red lettuce leaves
Lemon slices, for garnish

Toss the mushrooms, cheese, spinach, lemon juice, and oil together. Season with salt and fresh cracked pepper to taste. Serve each portion on a red lettuce leaf and garnish with a lemon slice. Serves 4.
Note: Dressing should be added to salad no longer than 1/2 hour before serving, so that the mushrooms retain their best color and texture. If you do have leftovers the next day, try making a quick tartine, laying salad over a large slice of French or sourdough bread and warming in a toaster oven until cheese is melted. Yum!

Food Fact! Everything old is new again. According to Wikipedia, the history of this cheese can be traced back to the middle 1850s. Its creator, Anders Larsen Bakke (1815–1899), was a local farmer/entrepreneur and a pioneer in Norway's dairy industry. He produced the cheese in the Våle village in Vestfold county, some 80 km south of Oslo, and the cheese came to be named "Jarlsberg" because "Jarlsberg & Larviks Amt" was the name of the county until 1918, when it was renamed with its old name "Vestfold". Interestingly, production was discontinued in the early 1900s, and the cheese was only re-invented by professor Ola Martin Ystgaard of the Agricultural University of Norway in the late 1950s. Jarlsberg cheese is a firm, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese. Mild, buttery and slightly sweet, Jarlsberg has a yellow-wax rind and a semi-firm yellow interior.