Category Archives: Cheese
From a tiny BEACH kitchen:
Who doesn’t love cheesy broccoli? This recipe does not drip with processed cheese but instead teases you with crisp bites of Parmigiano Reggiano roasted right onto the broccoli. Just a hint of crushed red pepper flakes and garlic are used to round out the flavors. Always a favorite dish my house, this recipe served 8 people at our Beachpeach Celebration Dinner. ~ Sheryl
- 2 heads fresh broccoli. cut the broccoli off the stems and cut each floret in half
- 2 cloves of garlic, chopped
- 1/8 teaspoon red pepper flakes
- 1/3 to 1/2 cup Parmigiano Reggiano shavings (use a peeler and shave it off the wedge)
- 3 TBSP Extra virgin olive oil
- Pinch of sea salt
Preheat oven to 375 degrees.
Spray a 13 x 9 baking dish with olive oil.
Steam broccoli until bright green, just cooked but still crunchy. You do not want “mushy” broccoli. About 4 minutes.
Put broccoli in baking dish. Add all other ingredients to baking dish and stir well to coat evenly.
Bake 8 minutes to melt cheese. Keep warm until ready to serve.
The traditional farewell (or toast) of a Mariner is wishing a friend “fair winds and following seas.”
Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper. The wind was fair, the seas were calm and the food was just delicious.
Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky. And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl
Menu for an evening sail…
“Keep the moon on the right”!
From a tiny BEACH kitchen…
I needed a quick and easy appetizer to bring to Easter dinner. Krisann deserves the credit for this recipe. The bread and basil are super fresh. The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread. Just delicious! The basil and balsamic glaze are sprinkled on top. The plate looks amazing without a lot of effort. Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.
- French Bagette, sliced thin
- Fresh basil
- Cherry Tomatoes, halved
- Herb Goat Cheese
- Balsamic Glaze
- Olive Oil Spray
- Salt and Pepper
Heat oven to 375 degrees. Put sliced bread on cookie sheet. Spray with Olive oil, sprinkle with salt and fresh ground pepper. Bake 5 minutes. Use tongs and flip bread slices. Bake 3 more minutes. Meanwhile cut tomatoes in half and sliver the basil.
Spread each cooked bagette with goat cheese. Top with half a cherry tomato. Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil. It won’t taste or look the same. Then simply drizzle a small amount of balsamic glaze over the top. Serve on a long platter with fresh basil tucked in a corner ~ The presentation is beautiful. ~ ENJOY!