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Entries from Talk tagged with 'cheese'
Cheesemaking class in Southern California?
Does anyone know of a cheesemaking class in Southern California?
Matching meat with cheeses?
I know ham and cheddar is a good match, but what about other meats, seafoods and poultry? I'm attempting to make a lamb confit & potato torte this weekend (it's rather labor intensive) and I was thinking of a creamy cheese to put on the potatoes. Any ideas, or would that be too rich?? Discuss.
Ricotta cheese filled pastry that my Aunt Carm use to make
I need some help finding the recipe. My Aunt Carm made these deep fried pastries. It was a heavier dough not like fritters and you rolled it out and made a good sized rectangle for each pastry and you just filled it with drained ricotta cheese. She would flavor the dough with anise and deep fry each one and smoother then in honey. I really need to know the right kind of dough to use. It was very yellow in color from the egg content.
Thanks
Donna
Pizza cheese
I'm bored with just mozzarella. What else can I combine with the standard mozz to make a knock out pizza? I'll be shopping at a CRAPPY little Kroger store in my hometown so I don't know what kind of variety will be available, but let me know your faves and hopefully I can track them down.
I can't get too wild and crazy because the husband LOVES pizza and prefers it unadulterated. I'm game for anything except for pungent varieties (i.e. bleu cheese) and I need it to be either pastuerized or a cheese that can be heated/melted to lessen my risk of ingesting bacteria and other nasties. Being pregnant is SO much fun....
And because said husband is such a pizza purist, the other toppings will include the usual sausage, pepperoni and possibly some vegetable matter if I'm ambitious. No pineapple or other exotic items on our pie. :(
Buffalo mozzarella ideas
I went on a shopping excursion and came home with buffalo mozzarela. We had some tonight, sliced, with some tomatoes, olive oil...
I'd like to use it as a topping over something I cook tomorrow, so it gets all melty an brown. I was thinking maybe pasta, or maybe some sort of veggie thing topped with cheese.
Maybe layered zuccini, roasted red peppers, onion, ??? other cheese in the middle. Maybe some tomato sauce in there, breadcrumbs??? And then topped with the mozz and baked.
Or a real recipe would be good.
I dunno. Any ideas? I don't want it to sit around too long and get funky.
My favorite use for ricotta is _____
Ricotta is one of my all-time favorite cheeses. I prefer the full fat variety. Fresh ricotta isn't available here locally so I do have to buy whatever brand is available at the grocery store.
A few of my favorite uses are:
Stuffed shells
whip, sweeten with honey & top with berries
add to scrambled eggs
What are your favorite sweet & savory ways to enjoy ricotta? Brand loyal?
jeffrey steingartens cheese fondue recipe
I just spent 2 hours pouring over the ridiculously complicated egullet website, became a member, and still could not find the cheese fondue recipe of Jeffreys that he mentioned in FEb. vogue magazine.
I have a mozzarella baby
I just went to a fabulous mozzarella cheese making workshop a friend hosted for her birthday at A&S Pork in Park Slope and now have a very fresh loaf of mozzarella cheese in my fridge. I need help - what should I do with this incredible mozzarella? The problem is that I think of mozzarella as more of a summer cheese -- it pairs so well with tomatoes and eggplant, which are far from in season now. What are good uses for mozzarella this time of year? My only ideas are a pizza, or just eating it on bread with olive oil. I'd love your suggestions!
How do you describe yourself in cheese terms?
Cheezy terms like: aged, crumbly, stinky or strong-smelling, grated, shredded, processed, moldy, soft-ripened, smoked, sharp, triple-creme, sour, salty...you get the idea! Thinking of yourself as a piece of cheese, can you come-up with a description? Length of aging, % butterfat, texture, country origin could be included.
Great fondue recipe?
I just came into possession of a fondue set and am planning on making a cheese fondue for some friends next weekend. BUT - I have never made any kind of fondue before (or eaten fondue!) - do you have a great recipe to share?
I eat ____ with cottage cheese
Mmm...cottage cheese...like it plain, eaten with any fresh fruit or scooped onto a steaming baked potato. What do you combine with cottage cheese? Unusual seasonings? Add the CC to egg dishes, casseroles, toss with hot pasta or blend into pancake batter?
What's best tasting cottage cheese on the market?
What are your specs for:
milk fat %
small or large curd
brand & size of container
I like 4%, small curd, 8 oz container of Michigan brand & served icy cold...eaten straight out of the container with an ice tea spoon:)
Cheesy Confession
Okay, I'll admit it. I am cheese-curious, but also cheese wary. The few "stinky cheeses" that I have tried have been too much of a sudden and distant leap from my usual unstinky cheeses (cheddar, mozzarella, chevre, parmesan, feta, etc.) that they have put the fear into me. My new year's resolution, I've decided, will be something along the lines of "Clogging my arteries one scary cheese at a time". But I need advice. What are some good starter cheeses to wet my toes? Tonight I am trying a baked triple creme brie from an artisan "fromagerie". What's next? I'd prefer to start unstinky and work my way towards the stinkers.
Debate: Parmigiano-Reggiano -VS- Pecorino Romano
Personally I was raised on Romano cheese and prefer it (newsflash right?)
But will use Parmigiano on and off and with the Romano.
There seems to be an italian grating cheese debate fermenting. So tell us which do you prefer? Why?
What is your favorite cheese to cook with?
Gotta go with ricotta...lasagna, stuffed shells, manicotti and on top of pizza. Dessert wise, topping fresh berries with a combo of ricotta whipped with mascarpone, honey & lemon zest. Which cheese do you select for cooking?
NYC Help: Wine and Cheese in Hell's Kitchen?
In October, I was up in New York City for a visit. We had dinner with friends of the family, and their son is living in Manhattan. After dinner, he steered us to a wonderful wine and cheese bar in Hell's Kitchen, but I can't remember the name of it. The focus was primarily on the cheese, with the wine list created to complement the selections they had - overall, a very lovely experience! Anyone have any ideas?
Flights of mozzarella?
I remember reading about a Manhattan restaurant that was soon to open (had just opened, something like that) that offered flights of mozzarella and was, in general, very mozzarella focused. I would love to go there for my birthday, but I can't remember its name or location. Perhaps I've had too many birthdays!
Would you rather give up chocolate or cheese?
Ah, the power of both...I feel happily addicted. Chocolate is not a daily eats while cheese is a mainstay. Let's soften the question to---which could you give up for one year?
I suppose I could do without the chocolate, but don't you dare mess with my cheese intake!
Cheese Budget? How much money do you spend per week on cheese?
I think I spend an inordinate amount so I am curious to hear what others spend, specify how many in your family..
Feeling cheesy?
Cheese gets 2 thumbs up---one for nutrition & one for great taste! What's your favorite snackin' cheese? Does the cheese stand alone or eaten with another food?
know a good cheese blog?
i'd like to learn more about cheese and keep up with the latest in cheese trends. any suggestions on where online to go to do this?
thanks,
jmunchie
Why are lattes bad after dinner but cheese and ice cream ok?
I'm trying to reconcile the Italian tendency to avoid milky coffee drinks after big meals with the tendency to consume cheese and milky desserts. Discuss!
