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Alberta Co-op Grocery

Open to everyone 9-10 daily

1500 NE Alberta St., Portland, Oregon 97211  ·  on buslines 8 & 72

info@albertagrocery.coop

503.287.4333

Posts Tagged ‘winter’

Balls of Cheese? Yes, Please!

Posted November 9th, 2011

When it comes to cheese products, who better to go to than our very own cheese connosieur and buyer Amber?  Here, Amber has given us a couple of her very own cheese ball recipes, for our enjoyment.
Cheese Ball
by Amber, Cheese Buyer 

Ingredients:

  • 8oz Tillamook Extra Sharp Cheese, grated
  • 3.5oz Rogue Smoky Blue Cheese, crumbled
  • 8oz Cream Cheese (Organic Valley is on sale this week!), room temperature, cubed
  • 1 tbls. Worcestershire Sauce
  • 1/2 c. pecans, finely chopped
Directions:
  • In a bowl, combine your cheddar, blue and cream cheese, as well as Worcestershire sauce, until all ingredients are incorporated
  • Put bowl into refrigerator for 5-20 minutes, until firm
  • By hand, mold your cheese mixture into a ball.  Roll said ball onto chopped pecans until totally covered.
  • Refrigerate until ready to serve.  Tastes best the next day, with Smokehouse or Sea Salt Nut Thins.

Go Crazy:

  • Dice up bacon bits with your pecan mixture for added smoky flavor!
  • Substitute your cheeses for Tillamook Garlic Chili Pepper Cheddar Cheese and Willamette Valley Jalapeno Havarti with a splash of hot sauce for an added kick!
  • Incorporate fresh herbs such as parsley or chives in your nut mixture for a refreshing herbal taste!
  • Make this recipe your own, and wow all your cheese-ball friends
Smoked Salmon Cheese Ball
by Amber, Cheese Buyer
Ingredients:
  • 8 oz Cream Cheese (Organic Valley is on sale thisweek!), room temperature, cubed
  • 1pk Loki Coho Salmon Lox, diced or pulled into small pieces
  • 1pk fresh dill, finely diced
  • Juice of 1 lemon
  • Salt and Pepper to taste
Directions:
  • In a bowl, combine your cream cheese, lox, dill, and lemon.  Mix until thoroughly incorporated.  Add salt and pepper to taste
  • Refrigerate briefly until stiff, approximately 10 minutes 
  • Form into ball or log, and serve with your favorite cracker or fresh baguette
Go Crazy:
  • Use two packages of 8oz cream cheese to get more spread for your buck!  All you need to do is add a little more salt and pepper
  • Use smoked salmon instead of lox for a chunkier texture

 

 

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Posted in Food and Drink, Recipes, Spotlight, Uncategorized

Carrot Ginger Soup

Posted April 11th, 2010

by Marianna Thielen, Working Owner

Although this is called “Carrot Ginger Soup”, there is a very important, yet modest, vegetable that makes or breaks this recipe. I have to admit; I did not even know these vegetables existed before I had to seek them out. They looked like mutant albino carrots. I never thought to pick them up or imagined what on earth I would do with them. What are they? Parsnips. Shy little overlooked vegetables, at least on this side of the world (Europeans have used them for centuries). So, if you have avoided this vegetable out of fear or lack of knowledge (those two always go together, don’t they?), fear no more! This recipe will set you free and, hopefully, help you and the parsnip find peace.

You’ll be happy to find that their bitter flavor perfectly complements the sweetness of the carrots. And not only are they delicious, but they have a significant amount of fiber, folic acid, calcium, potassium, vitamin C, iron and zinc.

Ingredients:
4-5 medium sized carrots, peeled and halved
4-5 medium sized parsnips, peeled and halved
1-2 potatoes, peeled and halved
1 white onion, chopped
1 teaspoon freshly grated ginger
1 clove fresh garlic, minced
16 oz broth(chicken or vegetable)
2 tablespoons melted butter(or olive oil)
Salt and pepper
Sour Cream
Parsley

Directions:
Preheat oven to 400 degrees. After preparing the vegetables, place them in a 9×13 inch pan. Pour a cup of the broth and half of the butter over the vegetables. Top with ginger and garlic. Cover with aluminum foil and roast in the oven for 45-50 minutes or until vegetables are soft. Allow vegetables to cool a little and puree in a food processor or blender. Transfer vegetables to a large pan over low heat and add the rest of the broth and butter. Adjust amounts to taste. Add salt and pepper to taste. Let simmer for at least 20 minutes. Serve with a dollop of sour cream and garnish with parsley.

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Posted in Recipes