Ingredients 8 cups beef broth2 tbsp olive oil2 tbsp butter2 shallots, chopped2 cups Carnaroli or Arborio rice1 cup dry red wine1/4 cup Nicasio Square cut into small cubes1/2 cup grated Parmigiano-Reggiano, plus additional for serving In a pot, bring the broth to simmer. In a separate pan, combine the olive oil, butter and shallots. Cook over medium heat until shallots are golden. Add the rice and stir constantly to coat for about 3 minutes. Add the wine to the rice mixture and cook until absorbed. Add the hot broth, 1/2 cup at a time until absorbed, stirring constantly. Continue until rice is just tender 20-30 mins. Remove the cooked rice from the heat and stir in the Nicasio Square and Parmigiano-...
Try using an Artisan breads like: baguette, focaccia, potato bread, etc.Nicasio Valley ReserveNicasio Valley San GeronimoBlackberry JamBlackberriesApplesHoney
Place quarter inch slices of Nicasio Reserve on bread and top with a good blackberry jam and fresh blackberries (if you can find them.)
Place quarter inch slices of San Geronimo Cheese on bread and top with sliced apples, drizzle with honey.
Remove top half of bread and place under broiler. Broil until cheese has melted and is bubbly. Place top half of bread on top. Broil until toasted. Flip over and toast other side of bread.
Ingredients 1 9-inch pie crust 2 cups filling ingredients(below) 2 cups grated Nicasio Reserve (lightly packed)3 large eggs 1 cup milk 1/2 cup cream 1 tsp salt Blind-Bake the Crust: Heat the oven to 350 degrees. Line the pie crust with parchment and fill with weights or beans. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool. Prep Filling: (below) Prep the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top. Prep the Custard Filling: Whisk together the eggs, milk, cream and salt until frothy. Pour the custard into the pie...