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Goat Cheese Risotto

Goat Cheese Risotto

With Roasted Red Peppers

Posted on December 08, 2016
I wanted to make a meatless meal that was rich and satisfying. I was at a loss, searching until I saw a title - Goat Cheese Risotto and my search was over. I just went from there, adding roasted red peppers, a couple kinds of cheese, peas, and fresh herbs until I had a filling dish that would be suitable for both a side dish and a full meal. In the end, this meal was so much better than I could have imagined. 
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Mexican Style Brownies

Mexican Style Brownies

with Dark Chocolate and Chillies

Posted on August 16, 2016
This is our third brownie recipe in 3 months; that definitely constitutes a brownie kick. Who can resist these dense bars of chocolaty goodness? I, for one, can’t. Neither can my friends who requested another batch of brownies for our Sunday night gathering.  These Mexican Style Brownies with Dark Chocolate and Chillies are just the thing for National Hot and Spicy Day on August 19th. Thick and dense chocolate brownies, balanced with out with the right amount of sweetness, they sneak up and bite your tongue with a warmth that is as unexpected as it is pleasant. 
Posted in: Desserts
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Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
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