Dougherty Family Recipe Box

Category: Cheese

  • Cheese Buns

     Ingredients

    • 1/2 cup warm water
    • 1 tablespoon dry yeast
    • 1/4 cup white sugar
    • 1 cup milk, warmed
    • 2 eggs
    • 5 cups all-purpose flour
    • 1/2 cup butter, at room temperature
    • 1 teaspoon salt
    • 2 cups old cheddar, shredded
    • 1/3 cup parmesan, grated

    Pizza Bun Variation

    When adding the filling in step 8, spread 1/2 cup tomato sauce on rolled out dough before adding cheese, substitute feta for parmesan, and sprinkle on any other desired fillings.

    Method

    1. In the bowl of a stand mixer fitted with a dough hook, add the water, sugar, and yeast and let stand for about 5 minutes.
    2. Add the warm milk and eggs to the yeast mixture.
    3. Add 3 cups flour and mix until sticky.
    4. Add butter, salt, and remaining flour and mix until a smooth, elastic dough forms (about 8 minutes).
    5. Cover and let rise until doubled (about an hour).
    6. Give the dough a few folds.
    7. Roll out into a long rectangle on a lightly-floured surface so that it is about 1/4-inch thick.
    8. Scatter cheese on top.
    9. Starting on a long side, roll the dough up into a log.
    10. Cut cross-wise into nine pieces.
    11. Line a baking sheet with parchment paper.
    12. Put the pieces on the baking sheet and cover with a damp tea towel to rise for about an hour.
    13. Preheat the oven to 350°F.
    14. Bake until buns are a deep golden colour (about 30-40 minutes).

              Source

            1. Cheddar Cheese Sauce

               Ingredients

              • 1 cup milk
              • 4 teaspoons all-purpose flour
              • 1/4 teaspoon salt
              • 1/3 cup old cheddar cheese
              • ground black pepper to taste

              Method

              1. Whisk together 1/4 cup of the milk and the flour in a saucepan over medium heat.
              2. Stir in remaining milk and salt.
              3. While stirring, bring to a boil over medium heat.
              4. Reduce heat to medium-low and simmer until slightly thickened (about 2-3 minutes).
              5. Remove from heat.
              6. Stir in cheese and pepper, stirring until cheese melts.
              7. Serve warm.

                        Source

                      1. Potatoes au Gratin

                        Ingredients

                        • butter
                        • 2 1/2 pounds Russet potatoes (3 to 4), peeled and sliced very thin
                        • salt
                        • freshly ground black pepper
                        • 1 cup sharp white cheddar cheese, finely grated
                        • 2 cups heavy cream

                        Method

                        1. Preheat the oven to 350°F.
                        2. Grease an 8 inch square casserole dish with butter.
                        3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. 
                        4. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. 
                        5. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. 
                        6. Pour any leftover cream over top.
                        7. Place in the oven and bake uncovered until the potatoes are tender when pierced with a knife and golden brown on top (about 1 hour). 
                        8. Let the dish settle on the counter for about ten minutes before serving. 

                            Source

                          1. Skillet Stuffed Shells

                            Ingredients

                            • 18 jumbo pasta shells 
                            • 2 tablespoons olive oil
                            • 1/2 lb. mushrooms, thinly sliced
                            • freshly ground black pepper
                            • salt
                            • 1/2 cup balsamic vinegar
                            • 5 oz. frozen chopped spinach
                            • 6 garlic cloves, thinly sliced
                            • 2 tablespoons unsalted butter
                            • 3 cups marinara sauce
                            • 1/2 teaspoon crushed red pepper flakes
                            • 2 cups whole-milk ricotta
                            • 1 cup Italian hard cheese, finely grated
                            • 3 tablespoons oregano, finely chopped

                            Method

                            1. Cook shells according to package directions until very al dente.
                            2. Drain shells, rinse with cold water, drain again.
                            3. Heat oil in a large skillet over high. 
                            4. Add mushrooms and cook until browned (about 5 minutes).
                            5. Season with pepper and salt. 
                            6. Reduce heat to medium, add vinegar, and stir while cooking until reduced by half (about 2 minutes). 
                            7. Add spinach, cover, and cook for 2 minutes. 
                            8. Uncover and continue to cook until spinach is completely wilted and most of the liquid is evaporated (about 3-5 minutes). 
                            9. Transfer mushroom mixture to a large bowl.
                            10. Return skillet to medium-high heat.
                            11. Cook garlic and butter in skillet, stirring occasionally, until garlic is fragrant and beginning to brown (about 2–3 minutes). 
                            12. Reduce heat to low.
                            13. Add marinara sauce and red pepper and cook until warmed through (about 10 minutes).
                            14. Stir into the mushroom mixture: add ricotta, hard cheese, oregano, and salt. 
                            15. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be full but not overstuffed.
                            16. Nestle stuffed shells into hot sauce in skillet. 
                            17. Cover and cook over medium heat until shells are warmed through (about 4–6 minutes). 
                            18. Remove from heat and let sit 5 minutes before serving.

                                  Source

                                1. Paneer Butter Masala

                                  Ingredients

                                  • 1 tablespoon canola oil
                                  • 1 pound hard paneer, cut into 3/4-inch cubes
                                  • 3 tablespoons unsalted butter
                                  • 1 large yellow onion, finely chopped
                                  • 1 3/4-inch piece of ginger, peeled and grated
                                  • 6 cloves of garlic, crushed
                                  • 2 (14-ounce) cans of crushed tomatoes
                                  • 2 tablespoons honey
                                  • 1 tablespoon kasoori methi (dried fenugreek leaves)
                                  • 1 teaspoon ground cinnamon
                                  • 1/2 teaspoon ground red chile
                                  • 1/4 teaspoon ground cloves
                                  • 1 1/2 teaspoons salt
                                  • 1 1/2 cups green peas (fresh or defrosted)
                                  • 1/2 cup heavy cream

                                  Method

                                  1. Put a dutch oven on the stove and heat 1 tablespoon oil over medium heat.
                                  2. Fry cubed paneer in hot oil until golden on all sides, turning regularly, then take out and set aside.
                                  3. Reduce heat to medium and put butter in dutch oven. 
                                  4. After the butter melts, add the onion and fry until translucent and turning golden. 
                                  5. Add the ginger and garlic, stir-fry until fragrant (about 2 to 3 minutes).
                                  6. Add the crushed tomatoes. 
                                  7. Cover with lid and cook until reduced to a thick sauce (about 15 minutes).
                                  8. Add the honey, spices, salt, and paneer to the sauce, cover with a lid, and cook until cooked through (about 5 minutes). 
                                  9. Stir in the peas and cream and cook for 5 more minutes before serving.

                                    Source