The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
Ingredients
1 medium head cauliflower (2 pounds)
3 tbsp extra-virgin olive oil
2 tsp grated garlic, divided
5 tbsp grated Pecorino Romano cheese, divided
1¼ tsp coarsely ground pepper, divided, plus more for garnish
½ cup whole-milk plain yogurt
¼ cup reduced-fat cream cheese, softened
⅛ tsp salt
Chopped fresh flat-leaf parsley for garnish (optional)
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Makes 1 large cheese ball or 2 small ones
¼ cup high-quality blue cheese (I like Maytag) *
1/3 cup (5 ½ tablespoons) unsalted butter
¼ cup fresh goat cheese #
¼ cup plus 2 tbsp cream cheese
¼ cup chopped dates
2 tbsp finely chopped scallions (both white and green parts work here)
½ tsp hot sauce
¼ tsp salt
1/3 cup Salt-and-Butter-Roasted Pecans, (recipe below), roughly chopped (or plain, toasted pecans)
2 tbsp chopped flat-leaf parsley
* For blue cheese substitutes, try tangy Feta or creamy, tangy Goat Cheese (Chèvre) for similar flavor profiles, or use Cream Cheese mixed with other flavors for milder dishes; dairy-free options include cashew-based vegan alternatives, while Nuts add crunch, and tangy Yogurt/Sour Cream can mimic creamy dressings
# For goat cheese substitutes, cream cheese, feta, and ricotta are top choices, offering creamy texture and tanginess, while labneh, Boursin, or even Persian feta (marinated feta) mimic its spreadability and tang well, with options like cottage cheese or soft vegan alternatives (like seasoned tofu) for specific needs like salads, spreads, or baked dishes.
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SALT-AND-BUTTER-ROASTED PECANS
2 cups pecan halves or pieces
2 tbsp melted butter
¾ tsp salt, divided
Soften the cheese: Take the blue cheese, butter, goat cheese, and cream cheese out of the refrigerator to soften 30 minutes before making your cheese-ball mixture.
While the cheese softens, roast the pecans: Preheat your oven to 350 degrees. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using pecan halves and 10 minutes if you’re using pieces. Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining salt. Let them cool. Any extra pecans will keep for 2 weeks in an airtight container at room temperature.
Finish the cheese ball: In the bowl of a mixer fitted with the paddle attachment, combine all the ingredients except for the pecans and parsley. Paddle it up till homogenous. It will be loose and sticky and you’ll wonder how you’re ever going to form that mess into a ball. The answer is, you transfer the bowl to the refrigerator for 15 minutes or so. During that time the cheese mix will firm up enough for you to pat it into a sphere. Once it’s stiff enough to hold up, form the ball and roll that ball in the pecans, followed by parsley.
NOTE-
Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least 30 minutes before you plan on serving it. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. Sea salt or plain Jane is the way to go here, possibly everywhere.
Note: This recipe calls for dates. Please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits.
By chef- Vivian Howard
