"So much cheese, so little time."

"I only work in cheese." These are the words of one-of-a-kind sculpture artist, Sarah Kaufmann, who has used Wisconsin cheddar as her medium to fashion Jay Leno and one of his motor bikes and most recently two helmeted heads of Superbowl rivals the New Orleans Saints and the Indianapolis Colts over the weekend.

Kaufmann, a Wisconsonian native, is a product of American innovation. C'mon now, where else in the world do people sculpt large amounts of cheddar cheese just for the sake of art? Don't worry... the excess doesn't get wasted-- Kaufmann bags up the scraps and gives them to a homeless shelter at the end of the day.

Among her other creations that bring a new meaning to cheese and culture: A 6-foot long replica of the aircraft carrier the USS Ronald Reagan, a 300-pound gorilla, and a life-size sculpture of astronaut Neil Armstrong.  (Read full article here.)

Founding Father of Macaroni & Cheese KFMUBA37C6DG

Of the endless list of achievements that can be credited to Thomas Jefferson, one of the most significant forces in American history, could our beloved potluck favorite, macaroni and cheese, be traced back to him as well?

"Many historians credit Thomas Jefferson, who, in addition to possessing a keen culinary curiosity, brought a pasta mold home to Monticello after traveling to Europe. A version of the unctuous stuff was purportedly served at a state dinner at the White House in 1802." (taken from Across Atlanta)

Apparently, we can add Culinary Cultural Instigator to his long list of titles which include: founding father of our nation, principal author of the Declaration of Independence, first Secretary of State and Vice President and third President of the United States. 

But it was the cookbook "The Virginia Housewife" (1892) by Mary Randolph (Thomas' cousin) also considered the Martha Stewart of the day, that popularized and made macaroni and cheese a mainstream meal for the New World. It only took a generation before Kraft invented an instant, stove-top version of the beloved baked casserole dish (1937), which firmly cemented our affection for the gooey cheesey stuff... the rest is cheese history.

Traditional Baked Macaroni & Cheese Recipe (taken from About.com) 

Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 1 cup half-and-half
• 1/4 teaspoon paprika
• 1/2 teaspoon pepper
• 2 1/2 cups grated sharp cheese, divided
• salt

Preparation:

Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes. Serves 4 to 6.

Superbowl Party Nachos - More Than Cheese

Looking for a nachos with a twist for your Superbowl party this weekend? Try the recipe I found in the The Washington Post that substitutes the traditional ground beef and cheddar cheese with Chorizo Sausage and Queso Fresco.

What do you call cheese that isn’t yours?
“Nacho cheese.”

Superbowl Commercial Madness - Cheese, Part 2

From Superbowl LVII, 2008

Commercial Madness-- A Cheese-y Contender for Prime Superbowl Spot?

Reminiscent of this one from Superbowl XX, 1986

Double Dip, It's Okay on Superbowl Sunday!

Here's another wonderful easy recipe idea for Superbowl Sunday.  The secret ingredients, horseradish and cream cheese, brings this hummus dip to a new level.  I found it at myrecipes.com.

Cream Cheese Hummus
(earthy, creamy with a "kick")

1 can garbanzo beans, drained with liquid reserved

3 oz cream cheese

1 tablespoon lemon juice

1-2 teaspoons horseradish

1/4 cup green onions, minced

1/2+ teaspoon salt

Simply combine all ingredients in a food processor until smooth, using the reserved liquid. Start with 1 teaspoon of horseradish, taste, and add more for a bigger "kick" (get it :P).

Eat with breadsticks, toasted sourdough sliced on a bias, a sliced chewy baguette, toasted pita bread chips, red tortilla chips or whatever else might suit your fancy.  Though cream cheese is used for both dips, the result is quite a different. And don't forget the crudités-- any variety of fresh vegetables will do!

Another way to try hummus with a twist would be to top it with paprika and grated Parmesan cheese, which adds a salty, nutty richness to the earthy flavors of the hummus.  Easier still, buy already made hummus, put it in a serving bowl and then add the garnish.

There you have it... Superbowl Sunday with a few healthy, inexpensive yet satisfying (and even "gourmet") ideas for the weekend.

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Souperbowl Sunday - Cream Cheese Potato Leek Soup

With a little thought and preparation, your Superbowl Sunday can be both fun and relaxing, even on a budget.

Try this EASY but hearty and tasty soup.  The recipe requires:

4 leeks (big green onions)

4 russet potatoes 

1 package of cream cheese (8 oz) 

1/2 cup milk 

olive oil, salt and pepper, 5 cups water

I love this recipe because potatoes are one of the most inexpensive items in the produce department these days.  Leeks might be hard to find or slightly expensive-- in that case, just go for a yellow or white onion, minced.

Instructions with beautiful photos are here. The garnish (chopped chives) is optional.  So, if making the Creamy Blue Cheese Dip as a side, buy 2 boxes (12 oz) of cream cheese.

I recommend using this cream cheese to take this soup up a notch to 5 star hotel restaurant quality.

Add a satisfying crunch to the meal with tortilla chips.

Unprocessed cheese, pure olive oil, salt, pepper,  potatoes and onions-- all natural food filled with nutrients instead of preservatives... that's my kind of food!

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