|
|
|
|
|
#260 - Cheese Lover's Cookbook & Guide Paula Lambert, owner of The Mozzarella Company in Dallas, and author of The Cheese Lover's Cookbook & Guide, joins Carol to demonstrate several delicious recipes featuring, what else... cheese, of course! For more information about Paula and how to order the most delicious cheeses she makes fresh at The Mozzarella Company, please visit her website at: www.mozzco.com. Cheddar Cheese-Beer Soup with Black Pepper Croutons Makes about 1 1/2 cups croutons; Makes about 6 cups soup; Serves 4 to 6 Black Pepper Croutons: 2 tablespoons olive oil 4 slices stale white bread, cut into 1/2-inch cubes 2 cloves garlic, minced 1 teaspoon coarsely ground black pepper Cheddar Cheese-Beer Soup: 3 tablespoons olive oil 1 medium onion, chopped (1 1/4 cups) 1 clove garlic, minced 1 pound red-skinned potatoes, peeled and coarsely chopped (2 cups) 1 cup beer 4 cups chicken broth, homemade or store-bought 1/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce Several dashes Tabasco sauce 6 ounces sharp Cheddar, shredded (1 1/2 cups) Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives, for garnish For the Black Pepper Croutons, heat the oil in a large skillet over medium heat. Add the bread and sauté, tossing and stirring until lightly browned on all sides, 2 to 3 minutes. Sprinkle the garlic and pepper over the bread and continue to sauté, tossing and stirring, for 2 to 3 minutes, or until the bread cubes are golden brown. Remove from the heat and place on a rack to cool. (The croutons can be stored in an airtight container for up to 2 weeks.) For the Cheddar Cheese-Beer Soup, heat the olive oil in a large heavy saucepan or stockpot over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent but not browned. Add the potatoes and sauté for 10 minutes, or until they lose their raw look. Add the beer and cook for 15 minutes. Add the chicken broth, bring to a simmer, and simmer, stirring occasionally, for 15 minutes, or until the potatoes are tender. Remove from the heat and set aside to cool slightly. Puree the soup in a blender in two batches, if necessary, return the soup to a clean saucepan and place over low heat. Combine the dry mustard, Worcestershire, and Tabasco in a small bowl and mix until smooth. Stir into the soup and increase the heat to medium. Add the cheese one handful at a time, stirring after each addition until the cheese is melted. Season with salt and pepper. To serve, pour into large heated soup bowls. Garnish with the chopped chives and the black pepper croutons. Frico Salad with Fennel and Orange Makes about 1/2 cup vinaigrette; Serves 4 Orange Vinaigrette: 1/4 cup freshly squeezed orange juice 1 tablespoon red wine vinegar Salt and freshly ground black pepper to taste 1/4 cup extra virgin olive oil Salad: 1 fennel bulb 1/2 red onion, thinly sliced 1 orange, peeled and segmented 4 ounces field greens, washed and dried Salt and freshly ground pepper to taste Fricos: 4 ounces smoked mozzarella, scamorza, Cheddar, provolone, or Montasio, shredded (1 cup) For the Orange Vinaigrette, place the orange juice, vinegar, and salt and pepper in a small bowl and whisk together. Drizzle in the oil, whisking constantly until the dressing is thick and emulsified. For the Salad, remove and discard the stalks from the fennel and very thinly slice the bulb. Place in a large salad bowl and add the onion. Drizzle with the vinaigrette, toss to coat, and set aside to marinate for at least 15 minutes, or up to 1 hour. Peel the orange, removing the bitter white pith. Using a sharp knife, slice between the membranes to release the orange segments; set aside. Just before serving time, add the greens and oranges to the fennel, sprinkle with salt and pepper, and toss until the greens are well coated. Adjust the seasonings, if necessary. For the fricos, heat a large nonstick skillet over medium heat. Place one-eighth of the shredded cheese in a mound in the skillet. Cook until the bottom is browned, several minutes. Use a spatula to remove cheese from the skillet and place on paper towels to drain. Repeat to make 8 fricos in all. To serve, divide the salad among four salad plates and top each with 2 fricos. Serve immediately. Roquefort Pears Serves 4 4 ounces Roquefort, crumbled (3/4 cup) 4 ounces (1/2 cup) cream cheese, homemade or store-bought, or mascarpone, homemade or store-bought, softened Juice of 1 lemon 4 large pears 1 cup pecans or walnuts, finely chopped 4 leaves fresh mint, for garnish Mix the Roquefort and cream cheese together in a small bowl until smooth, using the back of a spoon or a fork. Combine the lemon juice with 1/2 cup water in a small bowl. Peel the pears, leaving the stems attached, and trim a 1/4-inch slice off the bottom of the pears so that they will stand upright. Cut each pear lengthwise in half, remove the core, and scoop out a cavity inside each pear half. Place each pear into the lemon water as soon as it is prepared to prevent discoloring. Divide the cheese into eighths and place the nuts on a piece of waxed paper. Remove pears from lemon water, fill the cavities of the pears, and press the two halves of each pear together so that they are whole pears again. Smooth and remove any cheese that shows between the two halves. Roll the pears in the nuts. Place the pears on a plate or tray standing upright, cover loosely with plastic wrap, and refrigerate for at least 1 hour before serving. Just before serving, garnish each pear by inserting a mint leaf near the stem. To serve, place the pears, standing upright, on dessert plates. Serve chilled. >Recipes from The Cheese Lover's Cookbook & Guide by Paula Lambert (Simon & Schuster) >Recipes for homemade chicken broth, homemade cream cheese, and homemade mascarpone are all outlined in The Cheese Lover's Cookbook & Guide. |
|
© 2001 |