asiago cheese Archives - The Midnight Baker

Garlic Asiago Fingerling Potatoes

Judith Hannemann — Thu, 24 Sep 2015 23:00:16 +0000

These potatoes are so loaded with garlic and asiago flavors, you just may call these a meal. But they also make a terrific side dish and appetizer!

Fingerling potatoes are really a nice alternative to the plain variety.

Their shape lends itself to many side dishes, and because they are small, they require little, if any, prep. The skin isn’t tough so you really don’t have to peel them. They have a gorgeous creamy yellow color that makes them so appetizing to look at, even if you steam them plain.

I won’t lie–they are a bit pricy–but every now and then, it’s good to treat yourself to something so gourmet. Actually, they’ve only become available in my area just recently, although I’d known about them for quite some time from an organic gardening show I used to watch ages ago. They intrigued me even then.

There’s many recipes for oven-fried potato wedges out there and I even have a couple of good ones on here. One I use as an appetizer, Bacon Cheese Potato Wedges and Steak Fries which are a great side for…you guessed it…steak! But those two start off pretty plain, with just a dusting of kosher salt. I wanted something pretty tasty in itself.

Everyone knows my love of Asiago cheese…and I can’t think of a cheese that would be more flavorful on these potatoes. Then I used some salt, garlic and Italian-style herbs and added a little kick with some hot pepper flakes. I got onion covered too since I garnished with some fresh chives from my garden.

These are so good, they eat like a meal…a vegetarian one at that…but these would be good with a plain-ish meat course. Broiled chicken or fish for one. Serve them up as an appetizer too. These are versatile.

If you can’t find fingerlings, then good old Russets cut in wedges will do perfectly fine.

Print Recipe Add to Recipe Box

Garlic Asiago Fingerling Potatoes

These potatoes are so loaded with garlic and asiago flavors, you just may call these a meal. But they also make a terrific side dish and appetizer!

Prep Time5

Cook Time40

Total Time45

Course: Appetizers, side dishes, vegetarian dishes

Cuisine: American

Keyword: Asiago, fingerling potatoes, garlic

Servings: 4 -6

Calories: 323kcal

Author: Judith Hannemann

Ingredients

2 lbs fingerling potatoes cut in half lengthwise
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1 tsp oregano
1/2 tsp basil
1/4 tsp pepper
1/8 tsp hot red pepper flakes optional
1/4 cup shredded Asiago cheese
2 tbsp fresh snipped chives -OR- parsley

Instructions

Remove excess dampness from cut side of potatoes by drying with a paper towel
Line a large baking sheet with parchment or spray with non-stick spray
Mix the salt, garlic powder, oregano, basil, pepper and hot pepper flakes in a small bowl
Preheat oven to 375 degrees F
Place potatoes in a large bowl and add the olive oil.
Toss to coat well.
Lay potatoes, skin side down, on prepared baking sheet.
Sprinkle salt mixture evenly over tops of potatoes.
Distribute shredded Asiago evenly over tops of potatoes
Bake for 30-40 minutes or until potatoes are tender and cheese begins to brown.
Garnish with the chives or parsley
Serves 4-6 as a side dish

Nutrition

The post Garlic Asiago Fingerling Potatoes appeared first on The Midnight Baker.

Hot Asiago Spinach Dip

Judith Hannemann — Sun, 21 Dec 2014 00:00:00 +0000

Hot Asiago Spinach Dip

This flavorful spinach and asiago dip is sure to be the hit of your next party!

Now this is one great dip!

Unlike many others, it’s not overly oily or greasy or runny. This dip has moxie and stays on the bread or crackers you serve it with.

It’s also packed with plenty of flavor! It’s cheesy and garlicky and just oh-so GOOD!

If you like a smoother dip, then beat the softened cream cheese with an electric mixer before adding the rest of the ingredients. I don’t mind a few small hunks of cream cheese–I mix by hand so I can’t eliminate all the lumps.

Full of flavor–cheesy and garlicky

Fresh spinach would work here too–just roughly chop and microwave for about a minute until it wilts–pour off any water that accumulates though. The spinach has to be as near to dry as you can get it.

The dip won’t be nice and golden on top from just baking. If you want that look, pop it under the broiler for about 3-5 minutes. But that’s just for looks, totally not necessary!

Print Recipe Add to Recipe Box

Hot Asiago Spinach Dip

This flavorful spinach and asiago dip is sure to be the hit of your next party!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Dips, dressings, sauces

Cuisine: American

Keyword: Asiago, spinach dip

Servings: 8 -10

Calories: 312kcal

Author: Judith Hannemann

Ingredients

10 oz pkg frozen chopped spinach thawed
4 oz cream cheese softened and cut in small cubes
2 large cloves garlic minced
1/4 cup mayonnaise
1/4 cup sour cream or greek yogurt
2 tbsp chopped flat-leaf parsley
2 cups shredded asiago cheese

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 1-quart gratin dish or any 1-quart casserole dish.
Squeeze out as much water from the spinach as you can. Place in a large bowl and combine with the cream cheese, garlic, mayonnaise, sour cream, parsley and 1 1/2 cups of the asiago cheese. If you wish, you may use an electric mixer to combine. Otherwise small lumps of cream cheese will remain in the mixture–I don’t mind this, but if you want a very smooth dip, then it’s best to use the electric mixer.
Top with remaining 1/2 cup of asiago.
Bake at 350 degrees F for 25-30 minutes, or until bubbly around the edges.
Pop under the broiler for a few minutes to brown the top (it won’t be just from baking).
Serve with sliced baguettes, crackers or chips.
Serves about 8-10

Nutrition

Hot Asiago Spinach Dip

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Hot Asiago Spinach Dip appeared first on The Midnight Baker.

Slow Cooker Hot Five-Cheese Lasagna

Judith Hannemann — Wed, 19 Nov 2014 00:00:00 +0000

Slow Cooker Hot Five-Cheese Lasagna

A 4-alarm cheese-packed lasagna that will surely please any hot-and-spicy food lover!

I am really loving this new casserole-shaped slow cooker I just bought. I’m always looking for excuses to use it!

Recently, I fell in love with the taste of hot Italian sausage, so I bought literally a ton the last time they were on sale. I’m becoming a big fan of the ol’ hot and spicy in my old age. OK, you will never see me attempting to eat ghost chilis or scotch bonnets because that’s way too much heat for this old lady, but I do appreciate a little zing in my food lately.

Pleases any hot-n-spicy lover

So I couldn’t think of a better way of using this new crock pot toy (the third time this week) than making a nice hot lasagna!

The recipe here I wrote for using hot pepper flakes in the ricotta–that tastes wonderful–but what I added to mine were about 4 pepperoncini peppers diced up in the ricotta. This may not be everyone’s dish of tea though because first, they taste like peppers and secondly, they are pickled–a bit sour as well as a bit of heat. That may not please a majority of people but if you are adventurous, try it. Certainly try pepperoncini if you never have. They are superb with antipastas and on Italian roast beef heroes (or hoagies or subs depending on where you live).

Lasagna–the most popular casserole ever

This is also packed with five–yep count ’em–five cheeses. So I know this will please any cheese lover too.

Since my new slow cooker is casserole shaped, I didn’t have to break the noodles. They fit fine. You may have to depending on the size/shape of your cooker–and you may want/need more.

Packed with cheese

Hate hot food? All you have to do is use sweet Italian sausage and leave out the pepper flakes/pepperoncini peppers and you’ve got a fine and cheesy normal lasagna.

Print Recipe Add to Recipe Box

Slow Cooker Hot Five-Cheese Lasagna

A 4-alarm cheese-packed lasagna that will surely please any hot-and-spicy food lover!

Prep Time10

Cook Time8

Total Time18

Course: Slow Cooker

Cuisine: Italian

Keyword: lasagna, slow cooker recipes

Servings: 6

Calories: 935kcal

Author: Judith Hannemann

Ingredients

9 lasagna noodles uncooked*
1 lb lean ground beef
1 lb hot Italian sausage
1 cup ricotta cheese
1/2 cup shredded aged asiago cheese
1 cup cubed fresh asiago cheese**
1 lb mozzarella sliced (reserve a few slices for top)
1/4 cup grated romano or parmesan cheese
1 tsp hot red pepper flakes
1 24 oz pasta sauce of your choice (I used plain)
1 cup water

Instructions

*The amount I used because of the shape of my slow cooker
**Substitute an equal amount of mozzarella if you can't find fresh asiago. Here is a list of suppliers of DOP Asiago cheese.
Cut sausage into 1/2-inch pieces. Mix the ricotta cheese with the grated romano or parmesan and the hot pepper flakes. Set aside.
In a large skillet, brown the sausage and ground beef. Drain off fat. Turn off heat.
Add the pasta sauce and water to the pan with the meat. Stir combining well.
Place 1 cup of sauce in the bottom of a slow cooker (3.5 Q-6 Q).
Place a layer of noodles in the crock, breaking if needed to fit.
Distribute 1/2 of the ricotta mixture evenly across noodles. Distribute 1/2 of the other cheeses evenly, but hold back a few slices of mozzarella for the final topping. Top with about 1 cup of sauce; repeat ending with a layer of noodles. Top with remaining sauce.
Cover and set slow cooker on HI for 3-5 hours, LOW for 4-6 hours.
Place reserved mozzarella on top of lasagna. Place lid back on crock and let cheese melt. Turn off crockpot and let lasagna stand for about 10-15 minutes before slicing.
Serves about 6.

Nutrition

Slow Cooker Hot Five-Cheese Lasagna

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Slow Cooker Hot Five-Cheese Lasagna appeared first on The Midnight Baker.

Fresh Asiago Meatball Sub Casserole

Judith Hannemann — Thu, 09 Oct 2014 23:00:00 +0000

Fresh Asiago Meatball Sub Casserole

Meatball sub and garlic bread in one casserole. Add authentic Italian DOP asiago cheese–fresh and aged–and it’s a little bit of heaven.

Have you guessed I love asiago cheese? This is a big LOL since a lot of my recipes feature it–especially my ever-popular Mushroom Asiago Chicken and my new Philly-Style Mushroom Asiago Chicken Stuffed Peppers!

Gobs of authentic asiago cheese

Since I show my love for this cheese quite a bit, I was contacted by the folks from the Asiago Cheese Consortium to try some genuine asiago direct from Italy.

Delicious cheese from Italy

I found out something interesting–and delightful. Asiago also has a fresh version (not aged) that I was sent to try. It’s a nice change of pace from the usual mozzarella–which you will see when you try my meatballs in this recipe!

Meatballs stuffed with fresh asiago

My casserole combines the fresh and the aged!

When you see this seal, you know you’re getting the real deal:

The “DOP” is Italian for “Denominazione D’Origine Protetta” which in English is “Protected Destination of Origin” (PDO). This guarantees that your cheese was produced and packed in the stated region. Something like our “California Cheese” seal.

A little bit of heaven

Believe me, once you taste the real thing, you’ll make an effort to find where it’s sold, so here is a list of retailers in the US–Where To Buy Authentic DOP Asiago.

Can you taste it yet?

Print Recipe Add to Recipe Box

Fresh Asiago Meatball Sub Casserole

Meatball sub and garlic bread in one casserole. Add authentic Italian DOP asiago cheese–fresh and aged–and it’s a little bit of heaven.

Prep Time25

Cook Time20

Total Time45

Course: beef, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: beef meatballs, casserole recipe

Servings: 4

Calories: 599kcal

Author: Judith Hannemann

Ingredients

MEATBALLS

1 lb very lean ground beef
3 slices white bread
water or milk to soften bread
2 tbsp minced onion
1 clove garlic minced
12 cubes approx. 1/2-inch fresh asiago cheese*
1 egg
1/2 tsp oregano
1 tbsp parsley
1 tsp salt
1/4 tsp pepper
1 tbs oil for browning

GARLIC SPREAD FOR BREAD

3 tbsp softened room temp butter
1/2 tsp parsley
1 tsp garlic powder
1/2 tsp salt optional

TO COMPLETE CASSEROLE

2-3 cups spaghetti sauce of your choice
sliced Italian or French bread
2 cups shredded mozzarella
1/2 cup shredded aged asiago

Instructions

*Mozzarella may be substituted if you cannot find fresh asiago
To prepare meatballs:
Soften bread in just enough water or milk to dampen bread. Let the bread sit for about 5 minutes until most liquid is absorbed. Squeeze excess liquid out of bread.
In a large bowl, combine all meatball ingredients, except the cheese cubes. Mix this well so that the softened bread is well incorporated into the meat mixture.
Separate meat into 12 more or less equal portions. Place a cheese cube in the center of each portion of meat and form a meatball.
In a large skillet, brown meatballs on all sides. Remove from pan and drain.
Prepare casserole:
Preheat oven to 350 degrees F.
Spread about 1/2 cup of the spaghetti sauce in the bottom of a 11×7-inch baking dish. Place meatballs in the center of the pan. Cover with aluminum foil and bake for 20-25 minutes.
Meanwhile, mix all the garlic butter ingredients in a small bowl.
Cut the bread into slices from 1/2-1-inch thick. You will need about 10 slices (depending on the width of the bread). Spread each slice with the garlic butter; set aside. Note: you can use the remaining bread to make garlic toast in a separate pan. Just butter it with the spread and lay it on a baking sheet.
Remove the meatballs from the oven and remove the foil. Place the buttered bread slices around the perimeter of the pan, keeping the meatballs in the center.
Pour remaining spaghetti sauce over the meatballs and top the meatballs with the shredded cheeses.
Bake uncovered at 350 degrees F for 15-20 minutes or until cheese is melted and bubbly and bread is golden brown.
Serves 4 for dinner.

Nutrition

Fresh Asiago Meatball Sub Casserole

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Fresh Asiago Meatball Sub Casserole appeared first on The Midnight Baker.

Shrimp Asiago Alfredo

Judith Hannemann — Thu, 15 May 2014 23:00:00 +0000

Shrimp Asiago Alfredo

Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.

Here’s another quick and easy dish that’s full of flavor!

Personally, I prefer asiago to parmesan or romano cheese in these kind of sauces. Asiago seems to have more body–plus it doesn’t make the sauce grainy as the harder, grating cheeses tend to do. I know if you’re a purest, then it’s not really an authentic alfredo, but it’s like the old saying about not knowing about art but knowing what you like!

Tangy asiago cheese makes a smooth sauce

I used smaller cooked shrimp in this, but you could certainly use uncooked, peeled and de-veined in this. In fact, if you have any leftover cooked shrimp (leftover shrimp???? I’ve never heard of it, but that doesn’t mean it doesn’t exist), this is a good place to use it.

Loaded with shrimp

The sauce sort of makes itself. I just stirred the shredded asiago into the milk/cream and voila, it made itself. Sure it was a little thin, but after the pasta cooked some more in the oven and absorbed some sauce–and flavor–it was the perfect consistency.

The Recipe

Print Recipe Add to Recipe Box

Shrimp Asiago Alfredo

Baked spaghetti gets the gourmet touch in this shrimp and pasta casserole with a hearty asiago cream sauce.

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: Italian

Keyword: Asiago, shrimp Alfredo

Servings: 2

Calories: 1208kcal

Author: Judith Hannemann

Ingredients

8 oz uncooked linguine
1/4 cup finely chopped onion
2 cloves garlic minced
2 tbsp finely diced green pepper
1/2 cup thinly sliced mushrooms
2 tbs butter
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 tsp oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/2 tsp salt
1 cup shredded asiago cheese
8 oz small peeled & cooked shrimp
2 tbsp panko bread crumbs

Instructions

Prepare linguine as per package directions. Drain and set aside.
Preheat oven to 350 degrees F. Lightly spray a 1.5 qt baker or gratin.
Melt butter in a large skillet or saute pan over medium heat. Add the onion, garlic, green pepper and mushrooms. Cook until onion is translucent, about 5 minutes.
Add the milk, cream, oregano, pepper flakes, black pepper & salt; stir well to combine. Continue to heat over medium-low heat until milk mixture is hot, but not boiling. Stir in asiago cheese and stir until cheese is melted.
Add linguine and shrimp. Toss to coat well.
Turn into prepared pan and top with panko bread crumbs. Bake at 350 degrees F for 30-35 minutes, or until crumbs are golden brown and sauce bubbles.
Serves 2

Nutrition

Shrimp Asiago Alfredo

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Shrimp Asiago Alfredo appeared first on The Midnight Baker.