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Foggy Morning and Green Garlic Spread

6 ounces Foggy Morning Cheese 6 stalks green garlic (or to taste) (if unable to find green garlic, substitute green onions or shallots) 1 baguette, cut into 16 slices and toasted Pinch of sea salt (if necessary-to taste)   Mash Foggy Morning Cheese in a small bowl with a fork.  Cut off the dark green leaves of the garlic.  Peel and discard the tough outer leaves around the garlic bulbs. Mince the tender bulbs and place into the bowl.  Mix well with cheese and taste for salt.  If the mixture seems too thick to spread, add a little cream. (Can be made a day ahead). To serve, spread on toasted baguette. Makes 8 servings. Enjoy!

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Baked Risotto with Nicasio Reserve, Asparagus, and Spinach

1  Tablespoon olive oil 1  Tablespoon unsalted butter 1  small onion, minced Sea salt to taste 1  cup Carnaroli, or Arborio rice 2  cups chicken broth or vegetable broth 4  cups loosely packed fresh baby spinach leaves, rinsed and dried 10 medium fresh asparagus, rinsed, trimmed and cut into 1/2 inch diagonal slices 1 cup (2 ounces) freshly grated Nicasio Reserve Cheese   Preheat oven to 400 degrees. In a 2 quart saucepan melt the olive oil and butter.  Over moderate heat, add the onion and salt.  Cook until the onion is soft and translucent, about 5 minutes.  Add the rice, stir and coat with oil.  Add the chicken stock, spinach, asparagus and salt and bring to a simmer. Remove...

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Sinful Mashed Potatoes

5 pounds russet potatoes, peeled and boiled in salted water until done, drain. 1 Foggy Morning Cheese, softened (leave at room temperature for 1 hour).1 cup unsalted butter, softened.1/2 cup heavy whipping cream, (leave at room temp for 1 hour).1 Tablespoon garlic salt.Freshly ground pepper. Preheat oven to 350 degrees.  Place potatoes in large bowl.  Add all other ingredients.  Mix with a beater at medium speed for about 3 minutes or until smooth.  Taste and adjust seasoning.  (It can be refrigerated at this point for up to 3 days). Bring to room temperature before baking. Place potatoes in a 9 by 13 inch pan.  Bake for 30 minutes or until potatoes are hot all the way through.  Serve & enjoy! ...

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Polenta with Nicasio Reserve

4 cups water 1 tsp salt 1 cup polenta 6 oz NIcasio Reserve, thinly slice 5-6 pieces, grate the rest 1 Tbsp butter   Bring salted water to a boil.  Gradually add polenta to water, stirring constantly until thickened.  Cook, stirring frequently for approximately 25 minutes.  Preheat oven to 350 degrees.  Butter a 9 by 7 inch baking dish. Pour half the polenta into the buttered baking dish. Place sliced Nicasio Reserve on top of the polenta. Pour the rest of the polenta on top of the cheese.  Top with the rest of the grated cheese.  Bake for 10 to 15 minutes until cheese has melted.  Enjoy!

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