Cooking with Cheese

[nycwriters]

Because there are a TON of recipes out there and so many varied types of cheese you can get from all around the world ... first pick your favorite cheese and describe its consistency and taste and why you love it.

Second, if you have one, post your favorite recipe that involves cheese.

I'd imagine Spicy might like this thread.

[Spicy Jack]

my latest adventure.

[nycwriters]

You might like curds then ... have you tried curds?

I can eat a whole bag.

[Spicy Jack]

this thread is a little overwhelming...i need to get myself together before I can post in such a thread.

i *love* it!

[nycwriters]

here are curds

Dammit! I just made myself order some.

[sparticle]

Poo! This made me hungry. And there aren't even any recipes yet!

[lapietra]

This is one of my favorite things. It's very easy, and you can fancy it up by stuffing them with things like salmon mousse (garnished with a little fresh dill) or cream cheese mixed with chopped ham and red peppers... whatever you like!
It's traditionally made with gruyere or a hard grated cheese like parmesan or romano, but I've used aged sharp cheddar (one of my favorites) and kasseri (oooo this is so good!) with excellent results. Be prepared, if you use cheddar, for less fluffy puffs, but the wonderful cheesiness makes up for it


Gougère
1 cup milk
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs, slightly beaten
generous pinch ground cayenne pepper
1 cup shredded Gruyère (or other) cheese

Preheat oven to 400 degrees F.

Heat milk and butter to rolling boil in 2-quart saucepan.
Stir in flour.
Stir vigorously with a wooden spoon over low heat until mixture forms a ball, about 1 minute; remove from heat.
Beat in 4 eggs all at once (you can use the spoon, but an electric mixer will make it *much* easier); continue beating until smooth.
Fold in 2/3 cup of the cheese and the cayenne.
Drop dough by tablespoonsful onto greased cookie sheet to make individual puffs. (You can also drop the spoonfuls into a ring, which is the traditional way of preparing these).
Sprinkle with remaining cheese. Bake until puffed and golden, 30 minutes or more, depending on your oven.

Depending on what cheese you use, when you add it you can also stir in crumbled dried oregano, fresh chopped garlic, chopped fresh rosemary, or chives... I've even added minced salami! These can be some very hearty little snacks Great with a nice big glass of red wine.

[Aphrodite]

Originally posted by nycwriters
You might like curds then ... have you tried curds?

I can eat a whole bag.

Oh, I love curds! The fresh ones, that squeek against your teeth when you eat them. Yum! When I lived up north in dairy country, you could get fresh curds everywhere from the corner store to the gas station.

One of my favourite cheese snacks. It was a weight watchers friendly snack.
make popcorn
spread the popcorn out on a plate
sprinkle cheese all over it
cut up a couple of olives
sprinkle them over the cheese
Nuke it until the cheese is all melted.
Enjoy a popcorn pizza
sounds wierd, tastes great.

[daverbee]

Cheese grits:
Cook grits, using a little bit more water than the recipe calls for.
Add shredded cheese. What kind is up to you. Allow to melt and mix into grits with heat off.
Serve with eggs cooked your way, sausage or bacon, and toast.
Chopped tomatoes are good in the grits.

[Clytie]

chili cheese dip
1 pkg cream cheese
1 can chili (can be homemade)
2 cups cheddar cheese

spread cream cheese into the bottom of a pan. chili spread on top of that. cover with cheese. heat in oven 300 degrees for 5 -10 min until cheese is melted. serve warm with tortillas or chips

directions

1. go to HEB and buy horseradish cheese from deli

2. buy roast beef thinly sliced from the deli (preferably not looking like this)

3. put it btwn bread, you've got a superb sandwich

p.s. imagine it on a bagel with lettuce, tomato oh my!!!jeez!

[dinzdale]

Who wants to cook with cheese when you can have

"Byland Blue is made from 100% Yorkshire cow’s milk and has a robust, full-bodied blue flavor with a firm, yet creamy texture and an easily crumbled white body marbled with greenish-blue veins. Slightly sharper than the other blue cheeses in the Shepherd's Purse range, Byland Blue has a tangy, piquant and slightly peppery flavour with a spicy aroma that complements a wide range of foods. Byland Blue can be easily identified by its traditional rind, giving it a rustic appearance."

Dont fvck with the cheese Louise

[Avalon]

Originally posted by dinzdale

Dont fvck with the cheese Louise

This line is going to make me laugh all day..and it has nothing at all to do with food.

[dinzdale]

Slow day in Toledo huh?

If it's as bad as I'm thinking you're thinking, you might have to consider a self-ban.

[Avalon]

Yeah, it's slow and it's that bad.

Self ban, huh? I'll consider it when I am done laughing about it.