Oregon Fall Bounty Hash with Quinoa

A week ago Sunday we went to the delicious and oh-so-very-Oregon Mushroom Festival at the Mt. Pisgah Arboretum with our dear friends Eric, Nic & Vic, and Nic & Vic's friends Gabe & Suzanne and their daughter Coral. I'll post separately about the festival and that lovely day; it was so cool it definitely deserves its own post!

It was fantastic and sooooo fall and a pretty perfect way to spend an autumnal afternoon. There were hay rides! And many mushrooms on display -- Coral, who's eight years old, delighted in pointing out to us the coral mushrooms. Which, I gotta say, really do look like coral! And they are gorgeous. Who knew mushrooms came in so many different colors, textures, sizes, and shapes? And I was again reminded of mushrooms' truly mysterious magic -- they have so many incredible medicinal properties!

While there, we signed up for a mushroom CSA! I'll post more on that later for sure. What a brilliant idea, no?

In keeping with the spirit of the season, I threw together this dish for our dinner on Sunday night. It was seriously seriously no joke not even kidding delicious. I have already promised hubby I'll be making this every week for as long as these fall ingredients last.

It's super easy and super seasonal, so get thee to the forest a-foragin' or store or farmer's market and get a-cookin'!

Dena's Oregon Fall Bounty Hash with Quinoa

• EVOO (use of acronym is just for you, James)
• As much chopped garlic as you can handle like (for us, that's about 5 or 6 cloves or so, depending on their size)
• ~ 3 cups cooked quinoa (I prefer to cook in mushroom or chicken broth to boost the flavor)
• Anywhere between 12 to 20 heads brussels sprouts, trimmed of brown spots and halved lengthwise
• 3 to 5 good-sized leeks, green stalks removed and white to light green parts sliced lengthwise and then chopped and washed (ours came from our garden!)
  
• 1/2 lb chanterelle mushrooms, sliced (and if you're lucky like us, they were foraged for very nearly in your own backyard. And remember that the smaller the chanterelle, the creamier and more delicious it will be!)
• Salt & pepper to taste
• Good, nutty Parmesan cheese as a garnish

Begin by pre-heating your oven to 400F. (Also begin cooking your quinoa in a pot right about now -- I always do 1½ parts broth or water to 1 part quinoa. So, 3 cups broth to 2 cups uncooked quinoa, which does get you about 3 cups cooked, give or take. Add the broth and quinoa to your pot, set it to high uncovered and once it is boiling, bring down to a simmer, cover, and cook for 10 minutes. Easy!)

Heat about 1 tbsp (remember that's ~ one solid drizzle around the pan) EVOO in a cast iron skillet on medium-high heat. Once it is shimmery and hot enough, add the sprout halves, cut-side down. Cook without moving until they brown nicely and develop a crust. Do not move them, no matter the temptation to do so -- this is where the unique and addictive nutty-delicious brussels sprout flavor is developed. If necessary, brown the sprouts in batches. I used about 20 heads, and had to do about 3 batches or so -- it's very important every sprout gets a chance to develop that browned deliciousness!

Once all the sprouts have been browned, toss them onto an oven-roasting sheet with sides and pop them into your 400F oven for about 7 minutes. When they are done, set them aside in a big mixing bowl -- this will be where you mix all the ingredients together.

Next add more EVOO to your skillet and toss your leeks in when the oil is shimmery and hot enough, letting them get translucent and hopefully even a little browned -- about 10 minutes, give or take. When done, add to brussels sprouts in mixing bowl.

Then bring up the heat on your skillet a bit, to a little above medium-high heat, adding EVOO and letting it get nice and hot before you add your chanterelles. Give them a couple of minutes to heat up and develop a bit of brown fond, then stir to make sure they're cooking all over. After about 5-7 minutes, toss in your garlic and stir to get the garlicky goodness and mushroom yumminess all mixed together. Let it cook for a few more minutes, then add to your brussels sprouts and leeks.

Add your quinoa, mix it all together, add plenty of salt and pepper, and serve. Oh god it will smell absolutely heavenly. Garnish with Parmesan cheese or another nutty hard cheese of your choice. You will taste the warmth and flavor of fall in each bite.

Serve with your favorite Oregon beer in a frosty glass and enjoy!

A Passover Feast with Bubbe Winston

The last time I was in San Francisco, my dear friend Winston had a little surprise in store for me: a preview of a Pesach (Passover) feast!

Knowing I am on my path of conversion to Judaism -- and knowing I don't have a Jewish grandmother of my own to teach me her secret recipe for matzoh ball soup and other Jewish culinary delights -- Winston decided to play bubbe and share his love of Jewish food and culture with me.

Boy, am I a lucky girl. Today, I'm sharing with you almost all of it -- I'll post his amazing flourless dessert tomorrow. Stay tuned!

Bubbe Winston's Pesach/Passover Feast (minus dessert)

Now remember: Passover is the holiday when, according to the wonderful JewFAQ, Jews remove all "chametz (leaven) from our homes. This commemorates the fact that the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise. It is also a symbolic way of removing the 'puffiness' (arrogance, pride) from our souls."

Because Passover is the commemoration of the Jews' exodus from Egypt and slavery. The word for Egypt in Hebrew is mitzrayim, which also happens to be the word for "the narrow places." So we're contemplating not just the historic exodus from Egypt, but our own personal coming through and out of our own personal narrows. DEEP.

Spring Matzoh Ball Soup

Matzoh Balls
2 eggs
1/4 cup seltzer
2 tablespoons olive oil
1 bunch fresh dill
salt and pepper
1/2 cup whole-wheat matzoh meal

Soup
1 quart home-made or store-bought chicken broth
1 boneless, skinned chicken breast
Mix of asparagus, zucchini, carrots, fresh shitakes, fresh ginger, lemon
Salt and pepper

Rinse, stem, and loosely chop dill; reserve some for serving.

In a large bowl, beat the eggs until they are pale and frothy. Add seltzer, olive oil, and dill; season and mix well. Add matzoh meal and mix well, cover, and refrigerate at least one hour to overnight.

Bring a large pot of salted water to a rolling boil. Oil or wet your hands and form very small, loose ½” balls (they will at least double in size). Gently drop matzoh balls directly into boiling water and cook for 15 minutes or until they all float to the surface. Taste one for doneness. Rinse original bowl, and use slotted spoon to remove matzoh balls and reserve in bowl.

Empty pot and place stock and chicken breast in pot and bring to a boil; lower to a simmer for 10 minutes. Thinly slice asparagus diagonally, and thinly julienne zucchini, carrots, shitakes, ginger, and lemon peel. Slice lemon wedges for serving.

Check chicken breast for doneness and remove and cool. Add vegetables and peel to the broth and simmer for 10 minutes. Thinly slice chicken and add with matzoh balls to re-warm briefly and serve with dill garnish and lemon wedges.

Will serve 4-6 people.







Minimalist Latkes
Because these have no eggs or flour, they are also fine for Pesach.

2 large russet potatoes
6 scallion bulbs
1 shallot
salt and pepper
olive oil

Either by hand: grate potatoes, cut scallions into 3” lengths and thinly slice, and peel and thinly slice shallot; or use feeding chute and grating attachment on food processor to grate halved potatoes, 3” lengths of scallion, and peeled shallot.

Season well and mix together in large bowl and let sit for at least half hour to allow potatoes to release their starch—that starch is what holds these latkes together. Heat olive oil at a depth of 1/8” in a cast-iron pan until shimmering. Set oven to 200’ and line an oven-safe platter with parchment paper and paper toweling.

Mix potato mixture again, and use a stainless steel fork to place about a tablespoon of mixture in the oil and use the fork to spread out into a lacy pattern; do not crowd pan. Use spatula and fork together to turn when golden and to transfer to oven until ready to eat. Add oil and heat before adding new mixture. Serve with applesauce and Greek-style yoghurt.

Yields approximately four dozen latkes.







Coleslaw

½ head red cabbage (or green, or savoy, or any combination)
1 carrot
1 pear (or apple, peach, mango, papaya, according to season or availability)
salt and pepper
1 tablespoon mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon Greek-style yoghurt
1 teaspoon mustard
1 teaspoon honey

Core and finely slice cabbage, grate carrot, and core and julienne pear. Mix in large bowl, salt and pepper well, and add remaining ingredients and mix. Cover and refrigerate overnight; toss, taste,and adjust before serving.



Don't forget: dessert tomorrow! Yum yum.

Butternut Squash & Chanterelle Bisque

OMG so remember I went to a "Wild About Oregon Mushrooms" cooking class a couple of weeks ago?

Well, it was delicious. As expected. And I got some great tips and interesting facts about mushrooms. And delicious recipes, all of which I hope to make on my own and post here.

The teacher was the head chef and owner of a cute little local Eugene restaurant called Three Square Cafe. (I'd link to their website if they had one.) He was joined by a very knowledgeable guy from MycoLogical Natural Products of Eugene. They are awesome. They supply all the mushrooms to markets and restaurants in this area, as well as throughout and outside of Oregon. What is amazing is that they source most of their mushrooms from the wild; few of their mushrooms are cultivated.



First, a couple of fun facts:

• Fall is Chanterelle season. And oh is it ever, here in Oregon! Chanterelles are popping up all over. Friends have gone out foraging and come back with 5-lb buckets full! Mmm mmm mmmm.
• Did you know chanterelles need a relationship with a tree to grow? And the best circumstances for their successful growth is old trees -- so Oregon's old-growth forests are KEY to their proliferation in Oregon. So if you can't care about protecting old-growth forests for the many reasons that exist, then please -- care about them FOR THE CHANTERELLES!
• The smaller a chanterelle mushroom, the creamier and more flavorful it will be.
• Did you know shiitake mushrooms have cancer-fighting properties?

Now, onto the recipe. A word of warning: this soup is FREAKING DELICIOUS. And very rich. You might become a little addicted to it. Don't say I didn't warn you.



Three Square Cafe's Butternut Squash & Chanterelle Bisque

This insanely delicious and autumnal soup would be a GREAT Thanksgiving dish. It can be made up to a day in advance. On the day of serving, warm it and then you can hold the soup in a 140F oven, and it will wait til serving time. It is also very pretty, and would be a great crowd-pleaser -- it's very impressive.

• 1 3lb. butternut squash
• 1 cup yellow onions, diced very small
• 1/2 cup carrots, diced very small
• 1/2 cup sweet potatoes, diced very small
  
• 3 cloves garlic (I used 6, because we're crazy garlic fiends), smashed and then roughly chopped
• 1 cup chanterelle mushrooms, chopped (use the whole thing, stem included!)
• 2 tbsp. honey
• 2 cups good quality chicken stock
• 1 cup milk
• 1 cup heavy cream (DO NOT forego the cream or replace with half-and-half. It is simply not the same.)
• 1 tbsp. rosemary (from your garden or front porch planter, if possible!)
  
• 1 tsp. cinnamon (I halved this)
  
• 2 tbsp. brown sugar (I used just 1 tbsp.)

Split (length-wise) and de-seed the butternut squash, then brush the innards with olive oil. Roast at 375F for 1 hour or until flesh is soft. Remove flesh with spoon and discard the rest.

Saute onions, sweet potatoes, and carrots in a saucepan with not too much olive oil. Let the pan get nice and hot before adding them. Then let them really get translucent before adding anything to them.

Add chanterelles and rosemary to mix, cook until tender.

Add garlic and honey, stir.

Add stock, then cream and milk. Stir to combine and take a whiff of the heavenly scents you've got going on.

Add cinnamon and brown sugar, then add squash.

At this point, you can either puree in a Cuisinart or blender, OR do what I did when I realized my hand-held blender went on the fritz and died: use your potato masher to mash and stir, mash and stir. This actually wasn't a pain at all, and I would do it again. Totally worked.

Simmer on low for 10-15 more minutes to let the flavors meld.

Season to taste with salt and pepper.

ENJOY. Makes fantastic leftovers.

Mushroom Galette Photos

Remember my friend Michael's Mushroom Galette?

I made it a while back and it was divine.

I finally uploaded those photos and wanted to share them with you.

I took a shortcut and used Trader Joe's whole wheat pizza dough. Worked like a charm.

Mushrooms, Delicious Mushrooms

 

Mushrooms are, to me, often the height of decadence and deliciousness. Sometimes eating mushrooms just makes you feel like that's what eating is all about. During the 10 years I was a vegetarian, mushrooms were my favored steak substitute. A grilled portobello mushroom often tastes as steaky as steak! Mushrooms' flavor is often cited as the definition of umami. I would agree: indescribable and the essence of savoriness.

So when hubby and I received our order of mixed dried wild mushrooms from Local Harvest (thanks to a great holiday gift certificate from my parents), I was so excited. And I knew exactly what I'd make first: my mushroom pasta. It's simple. Delicious. Rich and luxurious. And it's SO EASY!

Dena's Mushroom Pasta

3/4 lb crimini mushrooms
1/2 lb shiitake mushrooms
1/2 - 1 oz dried wild mushrooms (I used morel, chanterelle, lobster, etc)
As much garlic as you like (for us, that's about 6 cloves)
Pinch and a half of chili pepper flakes
Squeeze of lemon juice
3 tbsp olive oil
1 tbsp transfat-free fake butter
Pasta of your choice (I used whole wheat rotelle, but spaghetti is lovely in this dish, too)

Soak the dried mushrooms in very warm water for half an hour; drain (save the water/stock for later! It adds flavor to any dish), squeeze out water, and roughly chop.

Cook pasta.

Remove the stems and roughly chop the fresh mushrooms. Roughly chop garlic.

Pour 2 tbsp of olive oil into skillet set to medium-high. When the oil shimmers, add the fresh mushrooms and turn up the heat a bit. Stir them and keep stirring every 2 minutes or so to saute them over the high heat, letting them brown a bit and then keeping it moving so they don't burn, for about 5-7 minutes, or until the mushrooms have cooked down and turned a nice brown color.

Add reconstituted dried mushrooms and continue to stir for about 2 minutes. Add garlic and chili pepper flakes; toss and cook for about 2 minutes more.

Turn off heat and add drained pasta to skillet and combine with mushrooms. Add fake butter, remaining tbsp of olive oil, and squeeze of lemon juice and toss to combine.

Season with salt and pepper, top with grated parmesan, and ENJOY your umami experience.

Quiche for a Rainy Day

 

Or for a sunny day! Quiche is always a lovely dinner treat -- it's so luscious and fancy-seeming, even though it's surprisingly easy to make.

One of the great things about quiche is that once you know the basic formula, you can play with the ingredients and make countless variations depending on what you're in the mood for.

Yesterday I made quiche in the morning to have for dinner with a small side salad later in the evening. I highly recommend this as a Sunday dinner! Plus you can make two just as easily as you can make one, which means you've got delicious leftovers for lunch or dinner the next day. Quiche keeps wonderfully.

 

Dena's Mushroom-Leek Quiche
(based on and adapted from Cook's Illustrated's quiche recipe)

Note: to keep it easy, I used store-bought, pre-made frozen pie crusts. Just make sure you look at the ingredient list -- the ones I bought had only four ingredients! If you're in the mood to make pie dough, by all means, you should.*

Makes two 9-inch quiches, since most pie crusts that you buy come in pairs.

2 pre-baked pie crusts
2 tbsp extra virgin olive oil
2 tbsp organic butter
3 medium leeks
2 cups crimini mushrooms (or any variety you prefer)
4 large eggs plus 4 large egg yolks
2 cups organic Half & Half
1 tsp salt
1 tsp white pepper (or regular pepper, which is what I had on hand, so it's what I used!)
2 cups freshly grated Gruyere cheese

Follow the directions on the pie crust package to pre-bake them and get them ready for your quiche -- usually you'll want to bring them to room temperature by leaving them out on the counter for about 10 minutes, prick the sides and bottom with a fork, and put them in a 375-degree oven for 7-10 minutes or so. Set aside when done.

Keep the oven on.

Cut the tops and green parts off the leeks, then cut in half length-wise and then cut into 1/4-inch slices width-wise. Saute the leeks in 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat til they are soft, about 5-7 minutes.

Slice the mushrooms and saute them in the remaining olive oil and butter in the same pan over medium-high heat until they are nicely browned and even slightly crispy on the edges.

Whisk all the remaining ingredients EXCEPT the cheese (eggs, half & half, salt & pepper) together in a big bowl. Add in mushrooms and leeks and stir to combine.

Spread the cheese evenly over the bottom of the warm pie shells and set the shells on a baking sheet (lined with aluminum foil for easy clean-up should any spills occur). Pour the custard mixture into the pie shells so that it just comes up to right below the rim of the crust, but no further. Carefully -- very carefully! -- move the baking sheet to the oven.

Bake until light golden brown-ish, 32-35 minutes. Test for done-ness by inserting a knife blade about 1 inch from the edge of the crust: if it comes out clean, it's done! Don't worry if the center looks slightly uncooked or set but soft. It will continue to bake and become perfectly done once you've removed it and it's cooling. Remove from oven and set on a cooling rack (like the kind you use for cookies) so that air circulates all around and prevents condensation on the bottom.

Serve warm or at room temperature and ENJOY!

Other variations you could try:

• Bacon
• Spinach
• Leek and goat cheese
• Ham and asparagus

The list is really endless!



* The Best Pie Dough
(8- or 9-inch Single Pie Shell)

When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters).

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoon granulated sugar
6 tablespoons unsalted butter, cold, cut into 1/4-inch pieces
4 tablespoons vegetable shortening, chilled
3–4 tablespoons ice water

1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

Michael's Mushroom Galette

My good friend Nzinga threw a great little Chanukkah party last weekend. And her great husband, Michael, threw together this little mushroom galette for the party. It was insanely delicious. My hubby and I were so sad we couldn't eat the whole thing. And as soon as he tasted it, hubby turned to me and said, "You HAVE to get this recipe!"

And he was right; I did. So I did, and Michael graciously obliged me with the recipe below. I am definitely going to give it a whirl...and my secret is that instead of making my own dough, I'm totally going to use Trader Joe's whole wheat pizza dough. I've used it before and it's actually really tasty.

Michael's Mushroom Galette

- 3 tbsp olive oil
- 2 cloves garlic, minced/pressed
- 2-3 baskets (like strawberries come in) mushrooms, tough stems removed, sliced into 1/4-in thick strips. This will seem a like too much, but the mushrooms will cook down. (Michael's note: I used 2.5 baskets of 'ugly' shitakes from the mushroom booth at Ferry Plaza market, a bit over 2 lbs.)
- 5 sprigs fresh thyme
- salt
- 3/4 cup white wine
- 2 tbsp butter
- black pepper
- savory pastry dough (Michael's note: I used yeasted olive oil galette dough from Vegetarian Cooking for Everyone, with half whole wheat and half white flour.)
- 1/4 lb gruyere, grated
- 1 egg, beaten

Make the dough first so it can rise or rest while cooking the mushrooms. (Dena's note: or, if you're taking the quick & easy route like me, let the refrigerated dough rest at room temperature!)

Preheat oven to 400F.

Heat oil over low flame in large, heavy saute pan (e.g., cast iron). Soften garlic for 2-3 minutes. Add mushrooms and thyme. Raise temperature to medium and cook covered for ~ 15 minutes, stirring often. Salt generously. Remove cover and raise temperature, stirring as the liquid evaporates. The mushrooms will stick a little bit as they begin to brown. When they have a nice color, remove to a bowl. Return the pan to the stove and add the wine to deglaze. Stir and scrape up the yummy browned bits until the wine has reduced by ~ half. Remove from heat and stir in butter. Add the mushrooms back in, add pepper to taste, and stir to coat. Return everything to the bowl to cool and discard thyme sprigs.

Roll out the dough so it is thin and about 16 inches across (irregular shape is fine). Place on baking sheet that is at least 14 inches wide. (Dena's note: I highly recommend using parchment paper beneath the dough.) Spread thin layer of grated cheese over center of dough in ~ 12in circle, then spread mushrooms on top. Fold extra dough over in flaps to form 6-8 sided, partly covered tart. Brush exposed pastry with egg.

Bake for 25-30 minutes, until the pastry is cooked through and brown. Serve hot, room temperature, or reheated.

Megan's Portabello Broccoli Quiche with Tempeh

We have another recipe from Megan. Yay! This one takes about 45 minutes, but is one she makes often, as it is always a crowd (or partner) pleaser. We have Whole Foods to thank for this one. (Who knew they had recipes?)

By the way, I am personally very excited about this recipe because I heart tempeh. Seriously, I think if given a choice between tempeh and any other protein, I would choose tempeh. I know, I'm weird. If you've never cooked or eaten tempeh before, fear not. Think of it as you would tofu. It just has (in my opinion) a much better flavor, texture, and consistency and feels more substantial. (Plus I like it because it is uses the whole soybean, as opposed to tofu which does not, making tempeh a whole food with all of the accompanying health benefits.)

Megan's Portabello Broccoli Quiche with Tempeh

Serves 6

4 ounces tempeh, cut into bite-size squares
2 tablespoons shiitake mushroom sauce, or teriyaki sauce
2 teaspoons canola oil
1/2 yellow onion, chopped
1 1/2 cups Portabello mushrooms, chopped
1 cup broccoli flowers, coarsely chopped
1/2 teaspoon basil
1 tablespoon organic extra virgin olive oil
pinch of salt
fresh ground black pepper, to taste
4 eggs
1/2 cup yogurt or soy yogurt
1/2 cup plain soymilk
salt, to taste, if desired
1 unbaked 9-inch pie shell
1/2 cup grated white cheese, such as provolone, Swiss, or soy cheese
3 thinly sliced red pepper rings

Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour. Sauté in oil until browned. Set aside. Preheat oven to 375 degrees. Sauté the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper. Add this to the tempeh. In a separate bowl, whip together the eggs with the yogurt and soymilk. Add the tempeh veggie mixture, seasoning with salt, if desired. Pour into pie shell. Top with grated cheese. Lay the red pepper rings over the top and bake for 45 minutes. Allow this to cool for about 10 minutes before slicing.

Kate's Creamy Mushroom Polenta

The woman who is my boss, who leads the organization for which I work, is an amazing woman in many, many ways. She runs and leads a national non-profit organization and has a family with two small children. And she leaves work at the end of each day to go shopping so she can cook dinner for her family. I am constantly in awe of her, for so many different reasons. One of which is that the woman can cook! I have tasted some of her dishes and man they are GOOD. So I am thrilled that she submitted a recipe, which I am very excited to make. This is what she cooked for her partner last night.... And to those who say food has nothing to do with love or romance, I say you've never eaten like this before.

Kate's Creamy Mushroom Polenta

Serves four to six

¼ cup extra virgin olive oil
1 onion—diced
3 cloves garlic—minced
1 to 2 pounds of your favorite mushrooms
½ cup Madera or red wine
1 pound baby or regular French green beans—bite sized pieces or cut in half
2 tbsp each fresh thyme and oregano—chopped
1 ½ cups dried polenta, or a mixture of 1 cup polenta and ½ cup corn meal
1 cup Parmesan, Monterey Jack, or Fontina cheese—grated

Bring six cups or so of salted water to boil—add polenta, stirring frequently.

Sauté onions and garlic in olive oil until soft, add mushrooms and cook until mushrooms are soft and beginning to brown. Add in wine and cook another minute or so. Add green beans and herbs and good salt and fresh ground pepper. Cook until beans are tender, 4-5 minutes or so.

In the meantime you are stirring the polenta—add a tablespoon or so of butter or olive oil. The polenta should be creamy and smooth; add more water if it gets too thick. The polenta should be done in around 15 minutes. Add cheese, reserving a handful, when polenta is nearly done, with another tablespoon of butter or oil and mix thoroughly and quickly.

Spoon polenta into bowls and top with mushrooms. A bit of the reserved cheese can go on top.