Significant Other has found a mouth-watering way for us to polish off that block of Kraft Cracker Barrel that we purchased for a ridiculously low price at Wal-Mart. (That’s the Kraft “aged cheddar” involved in the cheddar chowdown we described earlier.)
For breakfast the other day, SO pulled the Cracker Barrel from the cheese bin and and put her own spin on an Impossible Vegetable Pie recipe she found at About.com. She used double-smoked bacon, carmelized onions, two cups of cheddar rather one, and only green onion instead of broccoli as that’s all there was in the fridge at that moment. The result was delicious.
She promises to try other variations of the recipe, using other cheeses, but always with at least a sprinkle of orange cheddar on top for that golden brown look. We may try five-year Wilton on top just to see if one can taste the difference.
Footnote for charcuterie buffs: After years of enjoying bacon smoked by Astra Meat Products on Toronto’s Bloor West Village, we have switched our allegiance to Scheffler’s Delicatessen & Cheese in St. Lawrence Market where, incidentally, we used to shop 25 years ago when it was still owned by Rudy Scheffler. Scheffler’s bacon is not as lean as Astra’s but its double-smoke taste is heavenly.
The bonus of shopping at Scheffler’s is that owners Odysseas and Sandra Gounalakis are friendly, believe in customer service and their cheese selection rivals strictly cheese shops.
Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca.