Baked Fontina Cheese Dip

It is the official week of the beginning of fall and it has definitely been showing around here.  The leaves are turning their beautiful colors and there is a crispness in the air each morning...and then it goes back to 85 degrees.  Well, at least it feels like fall for a few hours each day.

This charming little farm is near our old house and my husband called me as he was driving by it the other morning to let me know that the pumpkins were out and so wonderfully displayed.  Thankfully I had my camera with me and was able to catch this great shot.  

For those cool nights, here is a warm cheese dip to take the chill off.  I will give you one warning, be careful when you are taking it out of the oven.  The olive oil and cheese are bubbly and popping and I gained a new grease burn from it (which I of course proudly shared with the chef at my cooking class).

Baked Fontina

Courtesy of Ina Garten (Barefoot Contessa)

1-1/2 pounds Italian Fontina cheese, rind removed and cut into 1-inch cubes

1/4 cup olive oil

6 garlic cloves, thinly sliced

1 Tablespoon minced fresh thyme leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 crusty French baguette

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan.  Drizzle on the olive oil.  Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil.  Sprinkle with the salt and pepper and place the pan under the broiler for about 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family style, right out of the oven in the cast-iron pan with crusty chunks of bread.

** This recipe makes a large batch and is very rich, so I cut the recipe in half when I made it for our small family.

Spaghetti Squash and Ya Ya's Farm

Today I was lucky enough to visit one of my favorite places in Longmont...Ya Ya's Farm (a.k.a.), the Hops & Heifers farm owned by Oskar Blues.  The company I work with remodeled their awesome farmhouse retreat last year and today I photographed it for our marketing website.

I love going to the farm and just sit for a moment in peace.  It is breathtakingly beautiful, quiet, tranquil and the sun always shines there.  Their goats are actually used for their amazing "Fried Green Tomatoes and Goat Cheese" appetizer on the menu at Oskar Blues Restaurants....so delicious!!! I could eat plates and plates of this stuff.

My buddy always smiles at me when I come to visit.

Trouble is about to happen.

I wonder what Angus and Theo would think
if I brought this little guy home.

In the spirit of being on the farm we made our baked spaghetti squash and marinara sauce.  So fresh and hearty for photographing or working the farm.

Spaghetti Squash with Marinara Sauce

2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce

Freshly grated Parmesan cheese

Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

Meanwhile heat the marinara sauce in a large sauce pan.

When squash is cool enough to handle, using a large kitchen spoon or fork scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in a large bowl with a little butter and garlic salt.
Sprinkle with Parmesan cheese.  Serve with the marinara sauce either drizzled on top of the spaghetti squash or on the side with your favorite cheese bread.