The keto diet requires a dramatic reduction of carbohydrates, which are in many of our favorite foods. But eating low carb doesn’t mean you need to sacrifice pizza. This delicious and easy keto crust is made with only a few simple ingredients, like mozzarella, almond flour and egg. Finish the crust with your favorite toppings and you can have your pizza and eat it too! Watch the video.
Have you tried our Market House Cheddar? Made by Tillamook, especially for us, and aged for three years, this hardy and tangy cheese is a top seller. It comes in a ginourmous 40-pound block that’s cut and sold by the pound at your Market Cheese Shop. Try it in your favorite mac ‘n’ cheese recipe, in a grilled cheese sandwich or on a cheese board alongside nuts, fruits and artisan meats! Watch the video.
Cheese puffs, also known as gougères, make a fabulous appetizer for special occasions, especially with the addition of crab and sharp cheddar. The puff dough is the same basic pâte à choux (pat ah shoo) recipe used for cream puffs and eclairs, but Chef Greg has simplified and sped up the process by using a processor to mix in the eggs and cheese. Watch the video.
Chef Greg’s holiday ham recipe sparkles with beautiful rum-soaked fruit and fresh citrus, along with the unique addition of ginger kombucha! The kombucha adds a slightly sour note that balances the sweet, salty, savory and smoky flavors of this festive centerpiece. Your guests will likely request this delicious entrée for many holidays to come! Watch the video.
Making tart dough may seem intimidating, but it can actually be quite simple if you follow a few key steps! Chef Greg shares some tips for making tart dough worry-free. Always use chilled butter and never over mix – even if it looks too dry and crumbly. It will all come together with the warmth of your hands while kneading, says Greg. Grab your food processor and a few simple ingredients and get started!
One of our favorite simple pleasures is pears paired with Brie. Chef Greg’s rustic tart takes those flavors to a fantastic new level, made even better with toasted walnuts, apricot jam and a flakey butter crust. Best served warm, this free-form galette makes a stunning dessert or brunch centerpiece during the holidays.
A wonderful melting cheese, Raclette is a semi-hard, cows’ milk cheese that’s made on both sides of the French and Swiss Alps. Famous in Europe, it’s often melted over potatoes and roasted veggies. Instead of grating it, Chef Greg suggests crumbling it. Try it in Chef Greg’s recipe for Smashed Potatoes with Raclette Cheese!
Try this unique twist on the classic holiday staple for Thanksgiving! These smashed potatoes are sure to become a new family tradition. Simply roast until soft, then smash! Finish with your favorite toppings for a fun cross between baked and mashed potatoes. We recommend them with bacon, shallots and raclette, a cheese from Switzerland traditionally melted until browned and piping hot.
Mise en place – it’s more than just a cooking method, it’s a way of life. The French phrase (pronounced meez ahn plas) is Chef Greg’s motto and means “everything in place.” The key is to read recipe instructions and gather and prep all of your ingredients beforehand, and place them within easy reach before starting a recipe. Practicing “mise en place” is the simplest way to execute a recipe. Being prepared by having everything at the ready can help reduce new recipe anxiety and ensure recipe success!
Chef Greg’s Wild Mushroom & Beef Stroganoff takes classic stroganoff to the next level with wild Oregon mushrooms. This truly memorable meal uses flat iron steak, or another beef steak of your choosing. You can also leave out the meat for an equally satisfying vegetarian meal – just simply substitute mushroom or vegetable stock in place of beef stock. It’s comfort food at its finest!