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Say Cheese!

You know you want it...

Mocka Jumbies and Rum...

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Prep time: 15 minutes. Cooking time: 70 minutes. Serves: 4

2lb (1 kg) carrots, cut in 1-inch (2.5cm) pieces
1 large sweet onion, cut in 1/2-inch slices and separated
1/2 head garlic, cloves peeled
5 celery stalks, cut in 1-inch (2.5cm) pieces
1/4 oz fresh thyme sprigs
3 tablespoons extra virgin olive oil
Salt and pepper
4 cups (1 L) chicken or vegetable stock
8oz (250g) Brie or Camembert cheese wheel
Goat Cheese Crostini
Fresh herbs
Tellicherry pepper

In a large roasting pan, arrange carrots, onion, garlic, celery and thyme. Drizzle olive oil over the vegetables and season with a generous grating of salt and pepper: toss to coat. Place roaster in preheated 400 F (200 C) oven. Stir vegetables every 10-15 minutes and bake until carrots are cooked through and vegetables are caramelized, about 60 minutes. Remove roaster from oven and discard thyme sprigs.

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Combine roasted vegetables and stock in a large saucepan; bring to a boil and reduce to simmer. Cook 5 to 10 minutes to rehydrate the vegetables. Remove rind from cheese wheel, cut into large pieces and add to saucepan.

In a blender, puree soup in batches until smooth. Strain mixture through a sieve and return to saucepan. Adjust seasoning, if necessary, and bring to serving temperature. Ladle in soup bowls; garnish with Goat Cheese Crostini, fresh herbs and cracked Tellicherry pepper.

Recipe from Chef Elizabeth East and photo by Warren East, on Lady Elizabeth



Prep time: 10 minutes. Cooking time: 40 minutes. Makes: about 30

4 cups riced cauliflower (about 1 large head of cauliflower.
1 cup white sharp cheddar cheese shredded
1 cup mozzarella cheese shredded
4 cloves garlic minced
1/2 tbsp Italian seasoning
4 eggs
Sea salt and freshly ground pepper, to taste

Preheat oven to 425ºF. Prepare a large baking sheet with parchment paper. Chop the cauliflower into small florets and place in your food processor. Pulse a few times until the cauliflower resembles rice. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and let it cool for about 5 minutes.

Add the cheeses, garlic, Italian seasoning, eggs, salt and pepper to the cauliflower and stir everything together until well incorporated.

Take about a tablespoon of the cauliflower mixture and form it into little oval shapes (egg size), then place them on the baking sheet. Repeat with all the remaining mixture. Bake about 30 minutes or until golden brown. Or, you can turn oven to broiler for a couple minutes to get a really nice golden brown. Serve with Roasted Red Pepper Dip.



Prep time: 15 minutes. Serves: Many

½ cup toasted almonds
1 clove garlic
1 tsp sea salt
1 tsp freshly ground black pepper
¼ cup shredded Italian cheese
¼ cup extra virgin olive oil
1 (16oz) jar of roasted red peppers (drained and patted dry)

In a food processor, combine the almonds, garlic, salt, pepper, shredded cheese and olive oil. Blend until almonds are finely ground. Add the red peppers and blend until well combined.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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