Mike's Favorite - Pizza Rustica

Farm Journal, March, 1989. Mike Gallo is co-owner and CEO of Joseph Farms

1- 8oz. section Joseph Farms Mozzarella cheese, diced
1- 15 oz.. container Ricotta cheese
1 1/2- cup cooked ham, diced
2/3- cup grated Parmesan cheese 
1/4- tsp. salt
1/8- tsp. pepper
1- 10 oz.. package frozen, chopped spinach, thawed
2- large eggs
2 1/3- cups sifted flour
1- tbsp. sugar
1/2- tsp. salt
3/4- cup margarine
3 to 4- tbsp. ice water
4- hard boiled eggs, peeled and sliced

In large bowl, stir together Ricotta, Mozzarella, and Parmesan cheeses, cooked ham, salt, and pepper.

Drain spinach in strainer, pressing out as much liquid as possible.

Separate white from 1 egg and reserve egg yolk. Stir egg white, 1 remaining egg and spinach into cheese mixture.

lnto medium bowl, sift together flour, sugar and 1/2 teaspoon salt. Using pastry blender, cut in margarine until coarse crumbs form.

Mix reserved yolk with 3 tablespoons ice water. Sprinkle yolk mixture and enough remaining ice water over crumb mixture, tossing with fork until dough forms. Press dough firmly into a ball.

On lightly floured surface, roll out two thirds of dough to a 15" square. Carefully fit into bottom and up sides of 8" x 8" x 2" baking dish. Trim pastry to 1" beyond edge of dish.

Gather scraps and roll out with remaining dough to a 12" square.

Spread half of the cheese mixture in bottom of pastry-lined baking dish.

Arrange hard-cooked egg slices over top of cheese layer. Spread with remaining cheese mixture.

Place pastry square on top. Trim pastry to 1" beyond edge of dish. Fold edge of top pastry under edge of bottom pastry to form a ridge. Flute ridge. Cut slits in top crust.

Bake in 375 degree F. oven 50 min. or until crust is golden and filling is bubbly. Cool on rack.

Serve at room temperature or chilled. Refrigerate any leftovers. Makes 8 main-dish servings or 16 appetizer servings.

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Cheddar Cheese Risotto

Crispy Leek Topping
1/3 cup JG Family Estate extra virgin olive oil
1 small leek, sliced in half lengthwise and thinly sliced or chopped
Heat olive oil over medium high heat in sauté pan until hot; add leeks tossing quickly 1 or 2 minutes until you see a few beginning to brown and crisp. Remove from pan and drain on paper towels. Set aside to top the risotto.


Cheddar Cheese Risotto
3 T. unsalted butter
1 T. JG Family Estate extra virgin olive oil
1 small leek, sliced lengthwise in quarters and very thinly sliced.
1 ¾ cups Arborio rice
 A sprinkling of salt and pepper
½ cup dry white wine
½ t. Dijon mustard
5-6 cups of  vegetable broth
1 cup Joseph Farms sharp cheddar cheese, shredded

Heat the vegetable broth to a simmer in a small saucepan over low heat.
Melt 2 T. butter and olive oil in a medium-sized pan over low to medium-low heat  and add the sliced leeks. Add a sprinkling of salt and pepper.  Sauté for a few minutes until soft. Add the Arborio rice, stirring quickly to coat . Next add the white wine and Dijon mustard, stirring to coat the rice. When this becomes a bit dry after a couple of minutes, add a ladle of hot vegetable broth and stir. Continue  to gently stir, checking and add more broth a ladle at a time, as it becomes somewhat dry. Continue this process for about 15 minutes or more until the rice is al dente. Next, stir in the shredded sharp cheddar cheese and 1 T. of butter. Remove from heat and serve immediately garnished with the fried leeks sprinkled on top.
Serves 4 as a main course.

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Fried Mozzarella Sandwich With Tomato and Basil

by: Linda Gallo Jelacich, an owner of Joseph Farms and sister to CEO, Mike Gallo

Serves  4
To prepare the mozzarella for frying:
3 T. JG Estate extra virgin olive oil
4 - 1/2“ to 3/4” thick slices of Joseph Farms  Part Skim Mozzarella cheese
1/3 to 1/2 cup flour
1 egg, beaten with 1 t. of water, salt and pepper
1/3 cup plain breadcrumbs, mixed with a 1 t. oregano, salt and pepper

First, dip the mozzarella slices in the flour, then the egg and finally in the bread crumbs. Place on wax paper and refrigerate for 10 minutes or more.
When ready to assemble your sandwich, heat the olive oil until hot, add the mozzarella , turning over when lightly golden and cook until the cheese just begins to ooze from the sides. Remove and prepare the sandwiches.
To prepare 4 sandwiches:
Sourdough bread
JG Estate extra virgin olive oil
Salt and pepper
1 cup Arugula leaves
4 slices of ripe tomato
4 - 6 big basil leaves,  rolled up together and cut into a chiffonade

Drizzle olive oil lightly over the bread slices adding a little salt and pepper. Next some arugula,  the mozzarella, tomato and basil.

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Monterey, Mushroom and Chile Queso Dip

by: Linda Gallo Jelacich, an owner of Joseph Farms and sister to CEO, Mike Gallo

2-3 T.  Joseph Farms Olive Oil
1 lb. white mushrooms, halved and thinly sliced
2  pasilla and 2  jalapeno peppers, roasted, seeded, halved crosswise and thinly sliced
6  green onions, chopped
1 lb. Joseph Farms Monterey Jack Cheese, shredded
Salt and pepper
Additional chopped green onions for garnish if you wish
12 corn tortillas, cut into eighths, fried or baked, salted

Heat oven to 350°.   Heat olive oil in large nonstick skillet over medium heat.  Add mushrooms; sauté for several minutes until the mushrooms begin to soften and caramelize, then lower the heat and add the chilies and continue to sauté for a few more minutes to blend the flavors and fully soften the mushrooms. Finally add the green onions, stirring for a minute. Remove from heat to cool slightly. When cooled, combine this with the shredded Monterey jack cheese, along with salt and pepper. Place in a 11” x 7” or 9”x 13” baking dish and bake for 10 minutes or more until the cheese is hot, melted and  gently bubbling.  Sprinkle with chopped green onions if desired and serve immediately. Serve with fresh tortilla chips. Delicioso!

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Artichoke Frittata

2- cups, (1/2 lb.), Joseph Farms Cheddar cheese, shredded
2- 3 1/2 to 4 oz. jars marinated artichoke hearts
1- small white onion, finely chopped
1- clove garlic, minced or mashed 
4- eggs
1/4- cup fine bread crumbs
1/4- tsp. salt
1/8- tsp. pepper
1/8- tsp. dried oregano
1/8- tsp. hot pepper sauce
2- tbsp. minced parsley

Drain marinade from one jar into skillet. Chop artichokes (2 jars) drain and set aside. Sauté onion and garlic in marinade for 5 minutes. In a mixing bowl, beat eggs slightly. Add crumbs, salt, pepper, oregano and hot pepper sauce. Stir in Joseph Farms Cheddar cheese. Mix in remaining ingredients and pour into a greased 7 x 11 inch pan. Drizzle a little olive oil over mixture.

Bake at 325 degrees F. for 30 minutes until set. Cut into squares and serve hot.

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Linda's Crocked Beer Cheese

by: Linda Gallo Jelacich, an owner of Joseph Farms and sister to CEO, Mike Gallo

1 1/2- lbs. Joseph Farms Cheddar cheese, grated
2- tbsp. worcestershire sauce
2- cloves garlic, minced
1 to 2- tsp. Tabasco sauce
1/4- tsp. salt
1/4- tsp. black pepper, freshly ground
1- 12 oz. can beer, room temperature 

Place Joseph Farms Cheddar cheese and remaining ingredients in a blender or food processor. Blend until a coarse puree. Makes 3 cups. 
Place in a crock and chill several hours or overnight before serving. Keeps several weeks in the refrigerator.

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Homemade Macaroni and Cheese

1 1/2- cups Joseph Farms Shredded Cheddar cheese
1/2- lb. dried elbow macaroni
3- tbsp. butter
3- tbsp. flour
1 1/2 cups milk
1- tsp. salt
1/2- tsp. dry mustard
Dash tabasco sauce
Buttered bread crumbs

Boil macaroni in salted water until tender. Drain well. Prepare a white sauce: melt butter in a heavy saucepan, blend with the flour and cook several minutes over medium heat. Heat milk to a boil and stir into butter-flour mixture. Stir until thickened. Add seasonings and simmer 4 to 5 minutes. Butter a 2 or 2 1/2 quart baking dish or casserole. Inside, arrange alternate layers of cooked macaroni, sauce and cheese, ending with cheese on top. Cover with buttered bread crumbs.

Bake at 350 degrees F. for 25 minutes or until top is nicely browned and the sauce is bubbly. Serve at once.

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