Archive for Cheese

Pasta Con Sarde

March 24, 2009 at 4:24 pm · Filed under Cheese, Fish, Pasta

This is an old, simple Sicilian dish. A friend described it to me, but I lost my notes; the version I found on All Recipes seems to be a pretty close match to her family’s.

* 1 pound spaghetti or other pasta
* 3/4 cup olive oil, divided
* 6 cloves garlic, minced
* 2 (4 ounce) cans sardines packed in olive oil, drained
* 1 cup seasoned bread crumbs
* 1/3 cup freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 teaspoon ground black pepper

1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
2. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

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Stuffed Baked Eggplant

December 3, 2008 at 3:27 pm · Filed under Cheese, Eggplant

3 small eggplants (they should be the size of little cantaloupes)
2 red bell peppers
4 to 5 Tbs. olive oil
salt and pepper
minced garlic
2 onions
3 to 4 sprigs fresh parsley
basil
3 to 4 tomatoes
1 – 2 cups of raw (not roasted) nut pieces (walnuts, cashews or other “meaty” nuts)

Topping:
1 cup ground walnuts (for method 1)
1/2 cup wheat germ (for method 1)
3/4 cup grated Parmesan cheese
2 Tbs. melted butter
1 cup milk or light cream

Slice each eggplant in half lengthwise and cut out the meat, leaving 1/4 inch in the skin. Dice up the eggplant into fairly large pieces, and the red bell pepper into small ones, reserving about 1/3 of one of the peppers for decoration.

In a large skillet heat about 3 tablespoons of the olive oil and saute the eggplant and diced bell pepper in it, tossing the pieces lightly until they are evenly coated and the eggplant starts to get soft. Season it with salt and pepper and a little minced garlic if desired. Add 1 cup of the nut pieces. Divide this mixture evenly between the 6 eggplant shells, pressing it down into them.

Chop the onion, parsley & tomatoes. Saute the onions in the remaining olive oil, adding the chopped fresh parelsey and some crushed sweet basil along with a little minced garlic. When the oninos just beging to get soft, add the chopped tomatoes, simmer a few minutes, then spread the mixture on top of the eggplant pieces in the shells and pat it down. The eggpant shells sould be full to the top but not overflowing.

Method 1: (original) Combine the wheat germ, nuts and Parmesan cheese; moisten with the melted butter and enough milk to make soft paste and spread a thin layer of the mixture on top of each eggplant half. Decorate this crust with the reserved red pepper sliced into thin strips.
Method 2: (mine) Dot the tops of the eggplants with butter, pour the cream over, and top with the grated cheese. Decorate with the red pepper slices and the remaining nut pieces.

Bake in an oiled dish for about 45 mintues at 350 degrees. Serve hot; 6 servings.

This is adapted from Anna Thomas’s Vegetarian Epicure cookbook.

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Papusas

October 9, 2007 at 2:50 am · Filed under Cheese, Pastry

2 c masa harina
1 1/2 c warm water
1 T ground cumin, made from lightly toasted cumin seed
Salt and pepper to taste
6 oz mild melting cheese such as Monterey jack, grated
1/2 c chopped cilantro

In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough. The dough should be soft but not sticky; add more flour if needed. If dough is dry and hard to form, add more water.

To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese, 1 teaspoon cilantro, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the filling. This takes only a few seconds.

Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.

NOTE: In El Salvador, vendors everywhere sell a street food called papusas. They look like slightly thick tortillas, about three inches in diameter. Hidden inside is a filling — either of cheese, as in this recipe, or spicy meat. They are always served with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.

1992 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York
MM Format by John Hartman Hartsville, SC 4 April 1997
Cro-Magnon@juno.
com hartman@indy.net

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Sara Wade Robbins’ Savannah Bisque (Pimiento Cheese Bisque)

February 4, 2007 at 7:36 am · Filed under Cheese, Soups

2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste

In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.

Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil. Serves 4 to 6.

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Watermelon, Feta and Oil-Cured Olive Salad

November 8, 2006 at 8:32 pm · Filed under Cheese, Fruit, Salad, Side dishes

This summer I found this simple, refreshing recipe in “WestView,” a freebie newspaper published by the [Greenwich Village] Charles Street Association. The dish originated with David Poran, who is the Culinary Director at Balducci’s grocery store.

4 cups of seedless watermelon cut in 1/2″ dice
1 cup of Greek feta, diced
1 small red onion, sliced paper thin and rinsed in cold water
2 Tablespoons pitted, oil-cured olives
2 Tablespoons olive oil
Black peper to taste

Just combine and serve. Serves four

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Best-Ever Crusty Macaroni and Cheese

September 8, 2006 at 3:33 pm · Filed under Cheese, Pasta

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

New York Times: Recipe: Crusty Macaroni and Cheese

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Best-Ever Creamy Macaroni and Cheese

September 8, 2006 at 3:33 pm · Filed under Cheese, Pasta

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

New York Times: Jan 4, 2006
New York Times: Macaroni and Lots of Cheese

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