May 16, 2024
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May 16, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

(Credit: Freepik)

In thinking about my menus for the week, I always plan at least three non-meat main courses. I used to buy my cheeses in a supermarket, but recently, I have discovered a new cheese, wine and appetizer store in the shuk, and I like to try the various new cheeses.


Cheesy Mediterranean Artichoke Pasta

8 servings

This recipe was in an article advertising olive oil many years ago, and it is quick and easy and good for family or company.

  • 8 ounces cooked and drained penne pasta
  • 1 14 ½-ounce can drained diced tomatoes
  • 1 14-ounce can drained, quartered artichoke hearts
  • 1 2¼-ounce can sliced ripe pitted olives
  • ¼ cup olive oil
  • ¼ cup shredded Parmesan cheese
  1. Place tomatoes, artichoke hearts and olives in a saucepan.
  2. Add olive oil and hot pasta and heat 5 minutes or until thoroughly heated. Add cheese and serve immediately.


Two-Cheese Penne

4 servings

This recipe comes from a 2009 publication.

  • 4-5 tablespoons olive oil
  • 2-3 minced garlic cloves or ⅔ cup chopped onion or both
  • 3 ½- 3 ¾ cups coarsely chopped ripe tomatoes
  • Pepper to taste
  • 4 ½ cups penne
  • 3 tablespoons chopped fresh basil
  • ¾-1 cup grated Parmesan cheese
  • ¾ cup cubed mozzarella cheese
  1. Heat 3-4 teaspoons of olive oil in a frying pan. Sauté garlic for 15 seconds. If using onion, sauté for 5 minutes.
  2. Add tomatoes and salt and cook for 10-15 minutes. Remove ⅓ of the sauce to a bowl. Stir in 2 tablespoons of basil into the frying pan.
  3. Bring to a boil salted water in a large pot. Add penne and cook for 8-9 minutes. Drain and add to the frying pan. Coat with sauce. Remove from heat and add 2 tablespoons of basil and grated Parmesan cheese and mix well.
  4. Add mozzarella and toss until it starts to melt. Pour into a bowl and add remaining oil and pepper. Toss gently and add 1 tablespoon of basil. Serve immediately.

What do you do with leftover cheese?


Fromage Fort

This is a recipe of Jacques Pepin’s father, passed down to Jacques’s wife, Gloria.

  • ½ pound cheese pieces
  • 1 garlic clove
  • ¼ cup dry white wine
  • Pepper to taste
  1. Place cheese pieces, garlic, white wine and pepper in a food processor. Process for 30 seconds or until mixture is creamy but not too soft.
  2. Pack into small containers.

Can be used now either cold or spread on bread or broiled for a few minutes.

Sybil Kaplan, z”l, was is a Jerusalem-based journalist, lecturer, book reviewer, food writer, author (“Witness to History: Ten Years as a Woman Journalist in Israel”) and contributor or author of nine cookbooks. She worked as a foreign correspondent for North American Jewish publications and created and lead walks in English in Machaneh Yehudah, the Jewish produce market.

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