CHEESE RECALL, U.S.A. - Denver, CO

Denver - State health department officials are warning consumers who purchased Mauri Gorgonzola cheese with sell by dates January 13, 2011, and January 14, 2011, that the product has been recalled by the distributor, DPI Specialty Foods of Tualatin, Ore., because E. coli O157:H7 was found in an unopened package tested at the state health department's laboratory.

When notified of the positive result on Wednesday, the company immediately recalled the cheese.

The cheese was distributed only to Costco stores in Colorado. Mauri Gorgonzola cheese is packaged in clear plastic in approximately 1 lb. wedges. The recalled cheese can be identified by the following information contained on a white sticker on the package: "DISTRIBUTED BY DPI Specialty Foods Tualatin, OR, ITALY 34449" with sell by dates of "01/13/11" or "01/14/11." The Costco item number is 34449.

Consumers who have any of this cheese should not eat it. They should return it to the place of purchase or dispose of it in a closed plastic bag and place it in a sealed trash can to prevent people or animals, including wild animals, from eating the product.

Colorado and several other state health departments, the CDC, and the FDA have been investigating an outbreak of E. coli O157:H7 infections among people who sampled or purchased cheeses that were part of a "Cheese Road Show" at Costco stores Oct. 14-17.

The gorgonzola cheese was tested as part of this outbreak investigation. However, the DNA fingerprint of this cheese does not match the outbreak strain and appears to be a separate incident. To date, no illnesses associated with this gorgonzola cheese have been identified; however, consumers are cautioned not to eat this cheese.

Most people infected with E. coli O157:H7 develop diarrhea and abdominal cramps, but some illnesses may last longer and can be more severe. While most people recover within a week, some may develop a severe infection. Rarely, a type of kidney failure called hemolytic uremic syndrome can occur (as symptoms of diarrhea improve); this can happen at any age but is most common in children under 5 years old and in older adults. People with hemolytic uremic syndrome should be hospitalized immediately, as their kidneys may stop working and they may be at risk for other serious health problems.

State health officials urged individuals experiencing signs or symptoms of E. coli O157:H7 to immediately contact their health care provider. Health care providers also should immediately report any suspected infection to state or local public health authorities.

Costco has removed the cheese from its stores and using card purchase records, has notified consumers by phone of the situation.

Consumers with questions may contact DPI Specialty Foods at 1-800-597-3876.

ARTICHOKE CHEESE SQUARES, retro '80s - great holiday potluck or canape

This is a quick, easy, moderately priced dish that lends itself well to holiday potlucks, company canapes, and is easily portable and packable lunches. It also uses standard staples that you may have in your kitchen for quick fixing when necessary or desired.

2-6 1/2 oz. jars of marinated artichoke hearts
3/4 cups white onion, small dice
2 stripes of gluten-free bacon (crumbled) or 1/4 cup gluten free ham (minced)
1/4 gluten-free breadcrumbs
4 large omega-three eggs, well beaten
1 teaspoon gluten-free Italian seasoning (try Penzey's)
2 cups grated cheddar cheese, best quality you can afford
2 cloves garlic, minced or crushed and chopped
1/2 cup fresh parsley, finely chopped
1 1/2 teaspoons fish sauce*
Salt and Pepper to taste

Drain the marinating liquid from the jars of artichokes. Pour it into a saute pan and saute the onion and garlic in it. Cool.

When the onions and garlic are cool. Mix them together with the rest of the ingredients and poor into a greased pan, 11" x 7".  Bake for half-an-hour in an 325 degree F oven that has been preheated for at least fifteen minutes. It should be firm, but don't let it dry out.  Cool. Cut into squares and serve cold or at room temperature.

*Originally this recipe called for Worcestershire Sauce, which is made with malt vinegar. Malt vinegar is made from barley and therefor unsuitable for people with Celiac disease or gluten sensitivity.  Since Worcestershire Sauce is made with anchovy, we thought Asian Fish Sauce might be a reasonable substitute. We found Thai Kitchen has a number of gluten-free products that are marked as such.

A gluten-free holiday recipe.

Actual product ingredients may be other than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read package labels, warnings, and directions before purchasing and consuming a product. 

PASTA WITH RICOTTA-BUTTER SAUCE

Pasta con ricotta

The recipe

Serves four with salad

• 1 package brown rice pasta (do not use corn or quinoa pasta for this recipe)
• 3/4 pound fresh ricotta*, full-fat preferred - but do what you have to do
• 1/4 pounds fresh sheeps' milk cheese
• 1 stick of fresh, salted butter or substitute Earth Balance
• 1/2 teaspoon freshly grated nutmeg
• sea salt and cracked, black pepper to taste
• 1/4 cup fresh parsley, minced fine

Boil the pasta in salted water until done al denté.  While the pasta is boiling, place the butter in a bowl large enough to accommodate all ingredients.  Take one cup of the boiling water and pour it over the butter, melting it and mixing it with the water.  Add the ricotta and sheeps' milk cheese and continue to mix well.  

Set aside another cup of water when the pasta is done.

Drain the pasta well and add it to the bowl with the butter and ricotta. It should make a creamy, but not runny, sauce.  If it seems dry, add a bit of the reserved water . Add the nutmeg. Salt and pepper to taste. Mix well. Sprinkle with parsley.  Serve.  It's that easy.  And it's very good.

* Read the ingredients on the ricotta package to be sure there are no wheat-derived products used for thickening included.


Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

CHILAQUILES, Mexican Egg, Corn Tortilla, and Green Chili Dish

PD Photo.org.

Eggs are always welcome as a nutritious and frugal source of proteint. As for chilaquiles, this is another flexible and forgiving dish. You can make chilaquiles with stale tortillas and/or you can fry or bake quartered tortillas before assembling the dish.  You can even use a couple of handfuls of tortilla chips in place of the tortillas. 


You can use any type of fresh or canned peppers - even bells - that appeal to you or that you have on hand. Chilaquiles may be served for breakfast, brunch, lunch or dinner.  Meal additions can include fresh, warm tortillas and a butter or spread, refried beans, pickled jalapeños, and a fresh fruit salad.
The recipe
Serves four

• 1 tablespoon olive oil
• 1/4 cup yellow onions, minced
• 1 pickled jalapeñ0, minced
• 1 8-oz. can of diced green chilies
• 1 fresh sereno chilli, chard over an open flame or under the broiler, skinned, and diced
• 4 day-old corn tortillas, cut in quarters
• 8 large omega-3 eggs, beaten with two teaspoons of water
• 1 cup of grated cheese (cheddar or jack or a combination of both)
• Sea-salt and freshly grated black pepper to taste
• Fresh parsley or cilantro, minced

Sauté the onion in the olive oil.  When the onion is tender add the peppers and stir and cook for about a minute or two. Add the tortillas and stir and then add the eggs and cheese.  Cook over low heat, stirring frequently to scramble the eggs.  When the eggs are cooked season with salt and pepper to taste and top with minced parsley or cilantro. Serve hot.

The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".


Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

OMELET with Shrimp and Goat Cheese

Courtesy of US Dept.
of Health & Human Services

Shrimp & Goat Cheese Omelet

The recipe

Serves one

• 2 tablespoons olive oil
• 3 omega-3 eggs, whisked
• 2 cooked shrimp, large dice
• 2 tablespoons red onion, grated
• 1 small clove garlic, finely minced
• 1 scant handful of baby spinach leaves, washed
• 1/8 cup of cooked mushrooms
• 1/8 cup of tomato, diced
• 1 tablespoon fresh parsley, minced
• 2 pinches of Herbes de Provence
• sea salt, to taste
• cracked black pepper, to taste
• 2 tablespoons soft French goat cheese, crumbled

Put one tablespoon olive oil in a small omelet pan.  Sauté the onion and garlic, being careful not to burn the garlic. When they begin to soften, add the spinach, tomato, mushrooms, and parsley and simmer gently until the spinach is cooked and any liquids are almost evaporated. Toss in the shrimp and stir well.  Turn this mixture into a dish and add the second spoonful of oil to the pan.  Warm the oil, and then pour in the eggs.  Keep the heat on medium.  Put the shrimp mixture on top of the eggs and sprink with salt, pepper, and herbs.  Top with the goat cheese.  Cover the pan for a minute or two to help the eggs cook through.  Then, using a large spachula, flip one half of the omelet over onto the other.  Turn the omelet onto a plate.  Brush the top with a bit of oil, butter, or buttery spread.  And voilá.

Bon Appétit!


Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

MOM'S Marinara Meat Loaf

*

Photograph courtesy of Wikipedia.

MOM'S MARINARA MEATLOAF, GLUTEN-FREE

This recipe

Serves six

• 1 1/2 c. homemade or store-bought marinara sauce, gluten-free
• 3/4 c. whole oats, certified gluten-free*
• 1 large omega-3 egg, lightly beaten
• 1 cup yellow onion, shredded
• 1 medium carrot, shredded
• 1/2 cup Parmesan, grated
• 1/4 teaspoon salt
• 1/4 tsp. black pepper, freshly grated
• 1 cup fresh parsley, finely minced
• 1 1/2 lb. lean ground beef, less than 9% fat, or ground turkey breast
• 1/2 lb. mozzarella, sliced

Pre-heat oven to 375º F.  Grease a loaf pan.

Set aside a half-cup of marinara and the mozzarella cheese.

Combine the rest of the ingredients in a large bowl, using your hands to mix well. Be sure all ingredients are well incorporated.

Place half the mixture in the loaf pan and smooth to fit pan. Top with the mozzarella and then the rest of the meat mixture. Spread the reserved half-cup of marinara over the top.  Bake for 50-55 minutes until internal temperature is 160º F if you're using ground beef or 165º F if you're using ground turkey.

* Oats are naturally gluten-free. However, due to crop rotations, they may become contaminated. I rely on Bob's Red Mill for quality and consistency. It offers three oat products. You'll also find some excellent recipes on the site.

Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.