Epic Portions

Tag: cheese

  • Heavenly Cheese Plate

    Good livin’ starts with Cheese!  Southern Season, the world’s greatest gourmet store (http://www.southernseason.com/) is having a cheese sale.

    Oh.  Boy.  A sale.

    At the most expensive gourmet shop ever.  So…we ended up spending a mint, but a smaller-than-usual mint…on cheese.

    This cheese plate/dinner included:

    • Mimolette
    Mimolette is a hard, aged cheese that looks like a cantelope. Somewhere between Cheddar and Gouda.
    Mimolette is a hard, aged cheese that looks like a cantelope. Somewhere between Cheddar and Gouda.
    • An aged Munster – gotta love the stinky cheese
    • An Italian Gorgonzola – nice, smooth bleu, and…
    • A lite, mild double creme (can’t remember the name to save my life)

    To round it out, we mixed in some kickass Prosciutto de Parma (italian!), Dry Salami., fresh tomatoes, and basil and garlic olive oils.  Finally, we stacked it all on  cherry, chocolate bread and pieces of a rustic, country loaf from Weaver Street Market (our local food Co-op)

    Good God.  Delicious!

    Cheese Plate of the Gods!
    Cheese Plate of the Gods!
    Gorgonzola, Munster, and Tomatoes
    Gorgonzola, Munster, and Tomatoes

  • Green Mac & Cheese

    How does everyone like the new site? We are still tweaking everything, but what you see is getting closer and closer to a finished product. Anyways, I have been meaning to post this recipe up here for quite some time and am finally getting around to it. This is a pretty unique mac & cheese recipe that’s easy to make and tastes amazing. Try it out sometime, you won’t be disappointed.

    Also, if you are a fan of Twitter, you can follow the blog on there.  Our Twitter name is ‘EPortions’.

    Ingredients:

    1lb rotini pasta
    1lb Velveeta
    1 cup heavy cream
    1 large bag pre-shredded colby jack
    1 32oz jar Green Chili Stew
    1 lb shredded chicken

    Directions:

    • Boil pasta until soft – drain & set aside.
    • Cube Velveeta
    • In the pot that was used to boil the pasta, heat the chili stew, chicken and add in the cheeses (all the velveeta and 1/2 the colby jack) until melted.
    • Mix the pasta & the sauce & the heavy cream – transfer entire mixture to a baking pan.
    • Top with remaining colby jack and bake at 350 for about 20 minutes until topping is melted.
    • Serve.


  • What John Wants To Eat Today

    This isn’t going to be possible because I’m cooking something else tonight (you’ll see it here soon), but this looks a hell of a lot more delicious than anything I’m making.

    Hot Beef Sundae

    Mashed potatoes, hot beef stew, cheese and a cherry tomato on top.  Oh good god.