{"id":3606,"date":"2024-01-11T03:10:08","date_gmt":"2024-01-11T03:10:08","guid":{"rendered":"https:\/\/www.sutyo.com\/15-minute-meals-is-for-cheese-lovers\/"},"modified":"2024-01-11T03:10:08","modified_gmt":"2024-01-11T03:10:08","slug":"15-minute-meals-is-for-cheese-lovers","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/15-minute-meals-is-for-cheese-lovers\/","title":{"rendered":"15 Minute Meals is for Cheese Lovers"},"content":{"rendered":"
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15 Minute Meals<\/p>\n<\/figcaption><\/figure>\n

The inspiration for Ali Rosen\u2019s latest cookbook, 15 Minute Meals,<\/a> (January 9, 2024, Mango) came out of the early Covid pandemic days. \u201cI had a house full of people, and I had to cook for them in a way I never had before,\u201d Rosen remembers. \u201cWe were in an endless loop of meals.\u201d<\/p>\n

Often, 30 minutes was too much time to devote to getting lunch or dinner on the table. Together with her son, Rosen started filming Instagram Lives where they attempted to cook something delicious in 15 minutes or less. It turned out to be \u201cmuch more doable than we give ourselves credit for,\u201d says Rosen.<\/p>\n

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Author Ali Rosen\u2019s Shortcuts<\/h2>\n
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Ali Rosen, author of 15 Minute Meals<\/p>\n<\/figcaption><\/figure>\n

As a cookbook author, TV host, writer, romcom author, and mom, Rosen wears a lot of hats. She loves food\u2014it\u2019s her passion and her career\u2014but she rarely has time to fuss. This cookbook is a treasure trove of shortcuts that teach the reader how to cut out steps without sacrificing flavor.<\/p>\n

It started with a spirit of experimentation. \u201cCan we skip onions? Can we buy precut versions? Can we make a piece of fish quickly if I use my broiler?\u201d Rosen asked. Oftentimes, the answer was an enthusiastic yes. The book began with meals that we often think of as quick\u2014pasta, rice bowls, and tacos. From there, it expanded into more surprising territory, like this rich charred cabbage with tangy feta and hot honey.<\/p>\n

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Why Cheese is the Magic Ingredient<\/h2>\n

Rosen found that cheese was a powerful tool in her toolbox. \u201cFirst, cheese is one of the foundations of my life,\u201d says Rosen. \u201cHow do you get flavor and unctuousness into something without time honored techniques like braising and caramelizing?\u201d she asked. Cheese was one of the best answers. \u201cCheese already has a lot of these qualities\u2014it can add so much flavor and depth.\u201d<\/p>\n

Rosen found herself turning again and again to ricotta, which adds a mellow creaminess, and goat cheese, which imparts great tang and can help meld ingredients together. Some of her go-to cheeses for cooking, like brined feta and aged Cheddar, \u201chave already been given that time and love\u201d by the time they get to your kitchen, Rosen explained. They add deeply satisfying flavor without much effort. And even though quality cheese is a relatively expensive ingredient, it is enormously valuable when it comes to impact.<\/p>\n

Rosen\u2019s white wine, goat cheese and spinach pasta; goat cheese and olive English muffin pizza; and smoked salmon, feta, cucumber salad are delicious proof of cheese adding an exquisite, ideal pop of flavor and texture.<\/p>\n

Rosen urges cooks to invest in well-made cheese. \u201cSome cheeses on the market are totally flavorless,\u201d she says, especially ones \u201cwith added preservatives to keep them shredded or crumbled.\u201d Instead, buy feta, blue cheese, and goat cheese in a block or in brine. After all, \u201ccrumbling feta or gorgonzola just adds 30 seconds,\u201d Rosen points out.<\/p>\n

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Rosen\u2019s Favorite Purveyors and Producers<\/h2>\n

Rosen lives near Union Square in New York City, so she\u2019s \u201csurrounded by delicious cheese.\u201d She\u2019s walking distance to two iconic cheese shops, Murray\u2019s Cheese<\/a> and Bedford Cheese Shop<\/a>, both of which she frequents (read our profiles of Murray\u2019s Cheese<\/em><\/a> and Bedford Cheese Shop<\/em><\/a>). But you\u2019ll most often find Rosen at the Union Square Greenmarket, stocking up on finds from Cato Corner Farm<\/a>, Riverine Ranch<\/a>, Moxie Ridge Farm<\/a>, and other local cheesemakers. Next, she\u2019ll bring them home to share with her family, as is or in the form on super quick, super satisfying meals.<\/p>\n

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Charred Cabbage with Whipped Feta Recipe<\/h2>\n

From 15 Minute Meals<\/em><\/p>\n

One of my favorite restaurants, Butcher and Bee<\/a>, has this whipped feta appetizer that is addictive. The tangy brine of feta melds sensationally with the sweet heat of hot honey. I\u2019ve always thought a similar combination could top a particularly robust salad, and with cabbage and the crunch of pecans, it really does the trick. It\u2019s a dish that is surprising, filled with flavor, and addictive\u2014all elements that are often hard to find in a fifteen-minute salad.<\/p>\n

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Charred Cabbage with Whipped Feta<\/p>\n<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n

1 large head of green cabbage<\/p>\n

Dash of olive oil, plus additional<\/p>\n

Dash of Kosher salt\u2028<\/p>\n

4 oz (110 g) feta<\/p>\n

4 oz (110 g) cream cheese<\/p>\n

2 tablespoons mint<\/p>\n

2 tablespoons honey<\/p>\n

1 teaspoon hot sauce (plus additional as you prefer)<\/p>\n

1 cup (140 g\/5 oz) pecans<\/p>\n

Instructions<\/strong><\/p>\n

Turn on your oven\u2019s broiler, making sure your top rack is close to the flame. Chop the cabbage roughly into bite-sized pieces. Line a sheet pan with aluminum foil and toss the cabbage on top with a pour of olive oil and a heavy sprinkle of salt. Place the cabbage under the broiler for four to ten minutes, depending on the heat of your broiler and how close you want to put it (I like getting close, but I know it makes others wary!). It should be charred and cooked, but still with a bit of crunch when it is done.<\/p>\n

While the cabbage is cooking, make the sauce. Using a mixer (or by hand with a fork if you don\u2019t mind stirring a lot!), combine the feta and cream cheese in a bowl until it is whipped and a bit fluffy. You can add a few tablespoons of olive oil if it doesn\u2019t have the lightness you would like. Chop the mint and add that to the mixture as well. In a separate small bowl, combine the honey and hot sauce. Finally, crush or chop the pecans roughly.<\/p>\n

When the cabbage is done, remove it from the oven and, while it is still hot, put it into a bowl. Combine with the feta mixture and the pecans\u2014the cabbage should melt the feta a bit so that it is all easy to combine evenly.<\/p>\n

Serve either as one large bowl or split into individual bowls, but finish by drizzling the hot honey on top.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

15 Minute Meals The inspiration for Ali Rosen\u2019s latest cookbook, 15 Minute Meals, (January 9, 2024, Mango) came out of the early Covid pandemic days. \u201cI had a house full of people, and I had to cook for them in a way I never had before,\u201d Rosen remembers. \u201cWe were in an endless loop of … Okumaya devam et “15 Minute Meals is for Cheese Lovers”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3606","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3606"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3606\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}