Monday, January 21, 2013

Oh, fishy, fishy, fish...that went wherever I did go.

I love fish. I don't know why we don't have it more. Oh...yes, I do. It's expensive, and I'm always afraid I'm going to cook it wrong. I worry that it'll either turn out raw, or more likely, I'll over-correct and make it dry and rubbery, and then all that money will be wasted. But in a brave moment at the supermarket the other day, I bought a pound of Atlantic cod that looked good and was on sale (merely exorbitant, down from truly outrageous). Now what to do with it?

I surfed the web, and the first recipe I found for baked cod was this rather simple, cracker crumb-topped affair, where the fish is bathed in white wine, butter, and lemon, that looked easy and tasty. And it turned out GREAT! As an quick side, I steamed some of my favorite Harvest Grains Blend from Trader Joe's (Israeli couscous, baby garbanzo beans, orzo, and red quinoa) with some sauteed shallot and green peas, as we had a deliciously, satisfying dinner in thirty minutes for about $3.50 a person. Not too shabby! The baked cod recipe--which can be made with any firm, white fish--is definitely a keeper and worthy of going into our regular dinner rotation.

Baked Cod with Cracker Crumb Topping
(Source: adapted from AllRecipes)

4 tablespoons butter, divided
1/2 sleeve buttery round crackers such as Ritz®, crushed (I used some thin buttery cracker crisps like Cabaret)
1 teaspoon granulated garlic
1/2 teaspoon lemon pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 pound thick-cut cod loin (I used 2 half pound fillets)
1/4 cup dry white wine
1/2 lemon, juiced (the other half cut in wedges)

Preheat oven to 400 degrees F. Place two tablespoons butter in a Pyrex baking dish in the oven to melt as it preheats (about three minutes). Meanwhile, melt another two tablespoons butter in a skillet over medium heat. Stir the crushed crackers into the melted butter and toast the crumbs in the pan for a couple of minutes. Take off the heat and stir in the granulated garlic, lemon pepper, and the chopped parsley and green onion.

Remove baking dish from oven and coat both sides of cod in the melted butter. Pour the white wine all around the fish and squeeze half a lemon over the fillet(s). Place the cracker topping evenly on top of the fish. Bake in the preheated oven for 20-25 minutes, until fish is opaque and flakes easily with a fork. (I had to cover the baking dish loosely with foil for the last ten minutes to keep it from getting too brown.) Serve with lemon wedges.

Sunday, January 20, 2013

"I'm making crabby snacks and homemades!"

As I do every year in January, I have been scrambling to see as many Golden Globes and Oscar nominees as I can before the awards shows and before winter break is over and I have to return to the grind. I'm doing pretty well, having seen eight of the nine films nominated for the Best Picture Oscar. The one I saw most recently was Silver Linings Playbook, which I thoroughly enjoyed. Interestingly, all four of the main characters were nominated for acting Oscars as well, including Jackie Weaver (previously nominated for her deliciously malicious turn in Animal Kingdom). 

Weaver plays a much more sympathetic character in Silver Linings Playbook, as the sweet, well-meaning mother who is always trying in vain to get her son (Bradley Cooper) and his father (Robert DeNiro) to see eye-to-eye. The only place they come close to connecting is in front of the television, rooting for their beloved Philadelphia Eagles. And every time they play, the mother encourages Bradley Cooper's character to stay and watch by enticing him with her "crabby snacks and homemades!"

Naturally, I was intrigued about what these tasty treats might be, so I Googled them when I got home, and some helpful librarian on a random message board cited the relevant passage from the novel on which the movie is based. Crabby Snacks, as it turns out, are toasted English muffins topped with a crab and cheese spread mixture (not Velveeta, but like the inside of a holiday cheese ball...very 1970's chic), baked until melted and bubbly and then cut into bite-sized pieces.

The book does not mention "homemades" per se, but it does describes the mother making her special "homemade" three-meat pizzas (ground beef, sausage, and chicken). So that's probably what the line refers to. However, two other reasonable theories that I garnered from online discussions include:
1) Either she's making several homemade dishes for game day, or
2) It refers to homemade noodles that many Italian families (especially in Philly and South Jersey) make on Sundays, and which would certainly go well with that homemade braciole she makes in the movie.

As today was a big day for the football fan at my house (though her beloved Patriots lost their bid for the hiss), I decided to try my hand at the Crabby Snacks. And though I did not make either meaty pizzas or braciole with noodles, I did make a wonderful Italian wedding soup, with homemade meatballs. I have two comments on the recipe below, which was inspired by Ina Garten's version.

First of all, though escarole is traditional, I added kale to the soup, because I had it on hand (isn't it beautiful?). Chard or fresh spinach would have been fine, too--whatever you've got. Secondly, though tiny dried pasta is typical, I used tortellini because it would hold up better in the leftovers, and because it might help to convince my roommate that soup can be hearty "real food." Tee hee.

Crabby Snacks
(Source: adapted from a post on LTH Forum)

6 English muffins, split
1 (5 or 6 oz.) jar cheese spread, room temperature
2 tablespoons butter, softened
2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce
a few shakes hot sauce, to taste
1 teaspoon onion powder
1 teaspoon granulated garlic

1/2 teaspoon black pepper
1 (or 2) tablespoon(s) freshly chopped parsley
1 (6 or 7 oz.) can crabmeat, drained, flaked

*I also added a can of baby shrimp, optional
sliced green onions and/or tomatoes for garnish, if desired

Heat oven to 350°. Arrange split muffins, cut side up, on a baking pan lined with foil. Toast for a few minutes in the oven while it's preheating until the muffins start to turn golden around the edges.

In a medium bowl, mash the cheese spread with butter, mayonnaise, Worcestershire sauce, hot sauce, onion powder, granulated garlic, pepper, and parsley. Stir in the crabmeat (and baby shrimp, if using). Spread evenly over the split, toasted muffins.

Return to the oven for 10 minutes, or until hot and bubbly. Cut into quarters and serve warm, garnished with green onions and/or diced tomatoes, if desired.

Makes 48 crabby bites.

Crock Pot Italian Wedding Soup
(Source: inspired by Ina Garten, via
Food Network)

For the soup:
two tablespoons olive oil
1 large onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced

2 cloves garlic, peeled and minced
1/2 cup dry white wine
3 quarts chicken stock, preferably homemade
1 tablespoon dried Italian herbs
2 bay leaves
1 tablespoon chicken soup base
1/2 teaspoon black pepper
salt, to taste

For the meatballs:
1 pound ground beef
2 links Italian sausage (scant half pound?)
1/2 cup Italian herb bread crumbs
1/2 cup freshly-grated Parmesan (or Romano or Asiago), plus extra for garnish
1/4 cup chopped fresh parsley
1 egg
2 tablespoons chicken fat or olive oil

1/4 cup whole milk
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1/2 teaspoon black pepper

1 lb. package frozen tortellini (or one cup small dry pasta, such as cavatelli, acini di pepe, pastina, or orzo)
half a large bunch of fresh kale, stems removed and chopped (=several cups, chopped)

In a skillet over medium heat, add the olive oil and saute the onion, carrots and celery until the onion softens and becomes translucent. Add the minced garlic and white wine and cook for another couple of minutes. Put this veggie mixture into the crock pot along with the chicken stock and the rest of the herbs and seasonings for the soup. Cook on high for two or three hours (or four to six on low).

Meanwhile, using gentle hands, mix together all of the ingredients for the meatballs and use a cookie scoop to form about 40 on a Silpat- or parchment-lined sheet pan. Bake the meatballs at 350 degrees for about 30 minutes until lightly browned. Reserve until the soup has cooked long enough for the carrots to be just shy of completely tender. Then remove the bay leaves, add the frozen tortellini, and continue cooking on high for another 30 minutes or so, until the pasta is al dente. Stir in the meatballs and the chopped kale and cook for a few more minutes, just until the kale has wilted and the meatballs have heated through.

Serve with a garnish of grated Parmesan (or hard Italian cheese of your choice).


Thursday, January 17, 2013

Who needs Carrabba's anyway?

As I have whined about many times before on this blog, I live in a tiny city in rural northern New York, and we don't have a lot of popular chain restaurants like one might see advertised on t.v.  So when I saw a recent commercial for the new seasonal specials at Carrabba's, including their Beef Brasato, my mouth started watering, my wheels started turning, and I headed to the kitchen to try to create something similar.

Now I am aware that the beef featured at Carraba's is short rib, and that would be just as awesome and can easily be substituted in the recipe below, but my roomie had purchased a chuck roast for us that I needed to use. Also, I threw in some potatoes to make this a one-pot meal, but you could always omit them (and chop the carrots, parnips and garlic and cook with the onions and celery), and then serve the deliciously tender meat and savory "gravy" over pasta, like the orzo in the Carrabba's special entree. This is a very versatile dish!

However you choose to make it, this turned out to be a luscious Italian spin on my regular pot roast that made me quite a bit less bitter about the paltry restaurant offerings in my little 'Burgh. Plus, it's an easy dish to make--it just takes a long braise time in the oven--and even with an expensive cut of meat, you're still big money ahead over going out to eat. This will feed four hearty eaters for less than $20--you can't even get four fast food meals for five bucks a person these days. So again I say...who needs Carrabba's?

Beef Brasato (Italian-Style Braised Beef)

4-5 lb. chuck roast
salt, pepper, granulated garlic (a teaspoon of each, more or less)
3 tablespoons olive oil, divided
1 large onion, diced
2 stalks celery, diced
1 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 6 oz. can tomato paste
1 cup beef broth
1 teaspoon dried Italian herbs
1 bay leaf
4 medium potatoes, scrubbed and cut into large chunks
2 large parsnips, scrubbed and cut into chunks
2 large carrots, scrubbed and cut into chunks
4 large cloves garlic, peeled and smashed
1/2 teaspoon lemon pepper

Sprinkle the roast liberally with salt, pepper, and granulated garlic. In a large Dutch oven over medium heat, brown the roast on all sides in two tablespoons of the olive oil. Remove the roast and set aside. Add the onions and celery to the pan and cook for a few minutes in the rendered fat from the roast. Deglaze the pan with the red, vinegar and Worcestershire sauce, scraping up the bits on the bottom of the pot. Stir in the tomato paste, beef broth, and herbs until throughly combined. Add the roast back into the pot and turn over in the sauce. Cover and place in a 325 degree oven for about three hours or until fork tender.

About halfway through the cook time, toss the potatoes, parsnips, carrots, and garlic cloves with the remaining tablespoon of olive oil and the lemon pepper. Remove the roast from the oven, uncover, flip the roast, and then add the veggies to the pot, tucking them down around the edges and into the sauce. Cover and return to the oven for the remaining hour and a half until the roast and veggies are sufficiently tender.

Tuesday, January 15, 2013

First post-op meal a success!

She would be loathe to admit it, but my roommate has been giving me attitude about the lack of home-cooked food around here during my post-operative convalescence. So I ventured bravely into the kitchen today to try and prepare a proper dinner. I had a package of half-frozen chicken thighs in the outside fridge to contend with, but what to do with them that didn't require a lot of cut and chop? Once again, I turned to Pinterest for something easy and tasty. I found a recipe claiming to yield THE BEST CHICKEN IN THE WORLD! I don't know about that, but it was really scrumptious, and super-simple.

Maple Dijon Chicken
(Source: Witty in the City, via Pinterest)

You can use 4-6 boneless skinless breasts, but I used eight bone-in thighs that I sprinkled liberally with black pepper and granulated garlic (as is my way). Mix together 1/2 cup Dijon mustard, 1/4 cup real maple syrup, and two tablespoons rice wine vinegar. Poor that over the chicken, turning the pieces to coat, and bake at 425 for 40-50 minutes, flipping the chicken in the sauce once halfway through cooking. When it's done (=165 degrees), sprinkle with a little chopped fresh rosemary (I used dried--it's winter!). Serve the chicken with some of the pan sauce spooned over each piece.

When I make this chicken again--and you can bet I will--I'll make pasta or rice on the side to soak up even more of the yummy sauce! But I had a hankering for potato salad, despite the difficulty that I would have in using a peeler with my recovering hand. I also had a desire for a really lemony, garlicky hummus (because I saw Kathy Najimy make some on Rachael vs. Guy Celebrity Cook-Off). So in flash of  what turned out to be culinary brilliance, I asked myself why the two couldn't be deliciously combined? As it turns out, they can!

Hummus Potato Salad

3 lbs. peeled waxy potatoes, cut into chunks, boiled in salted water until just tender, then cooled
1 (15 oz.) can chickpeas, drained
4 cloves garlic, peeled and minced (or 2, for the faint of heart)
4 scallions, ends removed and cho
1/2 bunch fresh parsley,  stems removed and leaves roughly chopped
1/2 cup prepared vinaigrette (I used a champagne variety--something light in flavor)
juice of one lemon
2 tablespoons olive oil
1 tablespoon tahini

1 tablespoon honey
1/4 teaspoon black pepper
pinch of cayenne, optional
salt, to taste

Combine the cooked and cooled potatoes with the chickpeas, garlic, scallions and parsley in a large bowl. In a small bowl, whisk together the prepared vinaigrette, lemon juice, olive oil, tahini, black pepper, and cayenne (if using). Pour the dressing over the rest of the ingredients in the big bowl, stir gently to combine, and add salt to taste. Serve immediately at room temperature or chilled.

Saturday, January 12, 2013

One good hand is all you need to make some tasty treats!

I have been suffering with carpal tunnel syndrome maybe from as far back as my college days when I worked in a salmon cannery in Alaska, cleaning fish all summer. But it's gotten so bad over the past few years that I can't even sleep through the night because of it. So I decided to finally do something about it. I suppose there's never a great time for surgery, but I do have most of January off, enough time (I hope) to have my dominant hand done and recover in time to start grading papers again. I had the procedure done on Thursday, and with the help of some strong narcotics, the pain isn't too bad, and--TA-DAH!--I've been sleeping like a baby!

What I haven't been doing, of course, is cooking. I can move my fingers and pick up very light things, but I can't grasp anything with any amount of strength or pressure. However, I can stir with my left hand and sort of guide things with my right. It ain't much, but it's enough to make some seriously gourmet rice krispie treats like these, inspired by a version I came across on Pinterest.

The original recipe called for regular Rice Krispies, but I used Cocoa Krispies (Cocoa Pebbles would have been even more awesome) plus a half cup of mini chocolate chips to amp up the chocolatey goodness. It also called for TWICE as much of the caramel topping, but that sounded like you'd have to have a lot of insulin on hand for that! A thin layer of tender caramel was plenty sufficient, plus I added a scant cup of macadamia pieces for crunch. Very decadent but not difficult to make, even if you're one-handed.

Browned Butter Cocoa Krispies Treats with Macadamia Caramel Topping
(Source: adapted Pots and Pins, via Pinterest)

Rice Krispies Treats:
4 tablespoons butter
1 package (10 oz.) regular marshmallows or 4 cups of mini-marshmallows
6 cups Cocoa Krispies or Cocoa Pebbles
pinch of coarse salt
1/2 cup mini chocolate chips     

1 cup white sugar (next time, I'd use brown sugar here)
3/4 cup light corn syrup
1 cup heavy cream
1/2 (1 stick) cup butter
1 teaspoon vanilla extract
1 cup macadamia pieces

Butter a 9x13-inch baking dish.  In a large pan, over medium-low heat, melt butter. Cook until the butter starts to foam, smell nutty, and turn golden brown. Add marshmallows and stir until completely melted.  Pour in Cocoa Krispies, salt, and mini chips and stir gently until the cereal is evenly coated. Scoop mixture into prepared baking dish and using a lightly buttered spatula or buttered fingers, press down firmly into baking dish. 

In a large heavy-bottomed sauce pan, combine sugar, corn syrup, half cup of cream and the butter.  Stirring often, bring to a boil, over medium heat, then pour in remaining half cup of cream.  Heat without stirring to 242 degrees (soft ball stage) or until a small abount of syrup dropped into cold water forms a firm but pliable ball when removed from water. This will take about 20 minutes or so; watch so it doesn't boil over.  Remove from heat, stir in vanilla and nuts.  Immediately pour over Cocoa Krispies.  Allow caramel to cool completely, then cut into bars or squares.

Tuesday, January 08, 2013

My dog is a bad citizen. (Sung to the tune of Bon Jovi's "Bad Medicine" in my head.)

This past summer, my roommate and I decided to take simultaneous dog training classes outside on "The Oval" on the old Air Force base. I took the little demon, Dollop, through the STAR Puppy class, which she miraculously passed, and I had Cyd take the old man, Grady, through the Canine Good Citizen/Therapy Dog class, just for fun.

He had beginner training waaaaay back in the day, but nothing since. Still, I figured he knew all that stuff. And he did! He passed every element of the CGC...and then because it was outside on the grass, he stopped to pee on some weeds during the loose lead walking exercise and failed the test because of it. Poor guy! For eight years, we teach him to go outside for a walk and pee on the grass, and when he does what he's learned, he's declared a bad citizen! BOO HISS!

Therefore, I re-enrolled him in the CGC/TDI class that began this evening. And he did perfectly--I'm so proud of my sweet old boy (pictured left doing a down-stay). However, this year, the Therapy Dog test has been changed a lot and is much more difficult. So I'm not sure he's going to pass that part, but if he can just finish the CGC, that'll be good enough for me. Wish us luck!

The other downside of the re-taking the class is that it's awfully late, from 8-9pm. So before I left the house tonight, I wanted to throw something easy together for dinner so that my roomie wouldn't starve before I got home.  Naturally, I turned to a trashy Pinterest recipe that claimed I could fashion a tasty Mexican casserole out of a deli roaster and a bag of Doritos. Sounded dubious, but DANG, if it wasn't pretty darned good, especially garnished with some guacamole. Lowbrow but luscious is my review.

Mexican Doritos Casserole
Domestic Chicky, via Pinterest)
Serves 4-6

2 cups shredded cooked chicken
1 cup shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (I used the jalapeno and cilantro variety)
1/2 packet taco seasoning (I used one tablespoon taco seasoning plus 1 teaspoon cumin,1 teaspoon dried oregano, and some black pepper, to taste)
1 cup corn relish, optional (had this open in the fridge, threw it in, wise move!)
regular-sized bag of Doritos (I used Nacho Cheese)

1. Pre-heat oven to 350 degrees.

2. In a mixing bowl, combine all ingredients except Doritos.

3. In a greased two-quart baking dish, put a layer of crushed Doritos (about two cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, until bubbling hot. (I baked mine without the cheese for 30 minutes, uncovered it, added the cheese topping, and finished it uncovered for five minutes.)

Thursday, January 03, 2013

Might be taking that 12 Days of Christmas thing a bit too seriously...

One would assume that all the holiday baking est fini, n'est-ce pas? AU CONTRAIRE, mon frère! The lady who won one of my silent auction prizes at a benefit concert back in September is having a game night or card party or some such tonight, and she ordered small platters of sweet treats for the event. She specifically asked for those pretzel Rolo treats that are (aside from unwrapping all of the Rolos) super-easy and quite yummy--especially when topped with a cinnamon almond. Then I also made this white chocolate peanut butter krispie candy from a recipe I found on Pinterest, and lastly, the Pioneer Woman's minty brownie bites. Initial taste-testing proved more than satisfactory (tee hee), but I hope the party hostess agrees.

For the pretzel Rolo treats, you simply unwrap some Rolo candies, place them on top of small pretzels, and bake in a 300-degree oven for three or four minutes, until the Rolo is soft but not melting to the point of losing its shape (yes, I realize that I screwed up that part on mine...oh well). Then remove them from the oven and immediately place a toasted pecan (or in my case, a cinnamon almond!) on top of the Rolo and press down lightly. Let the treats cool, and that's it! At Christmas, you might also choose to use red and green M and M's for the tops of the treats. Use your imagination!

White Chocolate Peanut Butter Krispie Candy
(Source: Plain Chicken, via Pinterest)

2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cups)

In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Pioneer Woman's Chocolate Mint Brownie Bites
(Source: The Pioneer Woman Cooks!)

50 whole Andes Mints, unwrapped
1 stick (1/2 cup) butter, softened
1 cup sugar
2 ounces unsweetened chocolate
2 whole eggs
3/4 cups all-purpose flour
1/4 teaspoon mint extract
1 tablespoon butter
1 ounce bittersweet chocolate, chopped finely*

Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray. Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.

In a mixer with the paddle attachment, cream one stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again.

Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.

Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth. Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining Andes mints and sprinkle them on the top.

Set in the freezer for 10 minutes if you need them to set right away. Yum!

*I think one ounce of bittersweet chocolate must be a typo, as I used about a cup of bittersweet chocolate chips melted with one tablespoon of butter and the 25 Andes mints, and it was just barely enough to dip the 24 brownie bites that this recipe yielded for me.

Tuesday, January 01, 2013

Lucky Lentil Soup for the New Year

HAPPY NEW YEAR, everyone! The Mayans were wrong, thank goodness, and I hope we're all feeling blessed that we're still on the we should every day. But to up the chances of even more blessings in 2013, the old tradition is to eat foods with lots and lots of small pieces that symbolize--like many coins--bounty and wealth in the coming year. In the south, they eat Hoppin' John with black-eyed peas, but the Italians favor lentils and sausage for their New Year's supper. (My theme certainly seems to be Italy this holiday season.)

I found a simple soup recipe (on Pinterest, of course) that looked wonderful, and naturally, I put a few of my own twists on it and made it ever better. And then, of course, I adapted it to be made in the crock pot so that I could lounge about all day with my BFF, enjoying a marathon of the second season of Homeland.

Crock Pot Lentil, Tomato, and Sausage Soup
(Source: adapted from David Rocco, Canadian House and Home, via Pinterest)

1/4 cup olive oil
1 large onion, peeled and diced
2 stalks celery, rinsed and diced
2 fresh chili peppers, chopped (I used one ginormous jalapeno)
2 cloves garlic, chopped (or 4!)
2 (15-oz.) cans diced tomatoes (I used a garlic and rosemary variety)
1 1/2 cups green or brown lentils, rinsed and drained
1 quart vegetable or chicken stock
2 carrots, peeled and diced
1 teaspoon dried Italian herbs
1 bay leaf
salt and freshly ground black pepper, to taste
1 pound Italian sausage
1 bunch parsley, stems removed and leaves chopped
In a large sauté pan, heat olive oil. Add onion, celery, and chili pepper. When softened, add the garlic and cook another couple of minutes.  Add tomatoes and juices from the tins. With the back of a wooden spoon, break up the tomatoes into smaller pieces.

Add the tomato mixture and rinsed lentils to the crock pot.  Pour in the vegetable or chicken stock and add the diced carrots and seasonings. Cook on high for 4-5 hours or low for 8-10. Toward the end of cooking time (last 30 minutes or so), brown the sausage, breaking into small chunks, and add to the soup along with the chopped fresh parsley. Add more broth to thin the soup if necessary.

Garnish with a sprinkle of Italian cheese blend or Parmesan or Romano.