Cooking Cheese,
Recipes for cheese dishes



Recipes for cheese dishes
Because cheese is a highly concentrated food, it is generally considered to be indigestible; but this matter can be remedied by mixing the cheese with other foods and thus separating it into small particles that are more readily digested. The way in which this may be done depends on the nature of the cheese. Any of the dry cheeses or any of the moist cheeses that have become dry may be grated or broken into bits, but as it is difficult to treat the moist ones in this way, they must be brought to a liquid state by means of heat before they can be added to other foods. The cooking of cheese, however, has an effect on this food that should be thoroughly understood. It will be well to note, therefore, that the application of heat to the form of protein found in cheese causes this food substance to coagulate and harden, as in the case of the albumen of eggs. In the process of coagulation, the first effect is the melting of the cheese, and when it has been brought to this semiliquid state it can be easily combined with other foods, such as milk, eggs, soups, and sauces. In forming such combinations, the addition of a small amount of bicarbonate of soda helps to blend the foods. Another characteristic of cheese that influences the cooking of it is that the fat it contains melts only at a low temperature, so that, on the whole, the methods of preparation that require a low temperature are the best for cooking these foods. However, a precaution that should be taken whenever cheese is heated is not to cook it too long, for long cooking makes it hard and leathery in consistency, and cheese in this state is difficult to digest.
CHEESE BONBONS: A combination of cheese and nuts in the form of cheese bonbons, besides being very tasty, is highly nutritious, since both the cheese and the nuts used in making them are high in food value. Such bonbons, may be served with a light salad, such as a vegetable or a fruit salad, to add food value to the dish, or they may be served with wafers to take the place of a salad, when a small amount of some kind of tart jelly goes nicely with them. If the dessert for the dinner has been a very light one, these bonbons may be served with coffee and wafers after the dessert.
CHEESE BONBONS (Sufficient for Twelve Bonbons)
1 pkg. Neufchatel or cream cheese
2 Tb. finely chopped pimiento
1/2 tsp. salt
Few grains of paprika
1/3 c. half English-walnut meats
Work the cheese smooth with the pimiento and other seasoning, and if the mixture is too dry add a little cream. Shape this into small balls, press each ball flat, and then place a half nut on top of each. If the pimiento is not desired, it may be omitted.

CHEESE SOUFFLE (Sufficient to Serve Six)
3 Tb. butter
4 Tb. flour
1-1/4 c. milk
3/4 c. grated cheese
Dash of paprika
1/2 tsp. salt
3 eggs
Melt the butter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this sauce add the cheese, paprika, and salt. When thoroughly mixed, remove from the fire and add the beaten yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking dish or in ramekins and bake 20 minutes in a slow oven. Serve at once.

CHEESE OMELET (Sufficient to Serve Four)
4 eggs
4 Tb. hot water
1/2 tsp. salt
2 Tb. bread crumbs
1 c. grated cheese
1 Tb. butter
Beat the egg yolks thoroughly and add to them the hot water, salt, crumbs, and cheese. Beat the egg whites until stiff, but not dry, and fold them carefully into the yolk mixture. Heat the butter in an omelet pan. Pour in the mixture, brown very slowly over the heat, and then place in the oven to cook the top. Serve at once.

CHEESE SAUCE (Sufficient to Serve Six)
2 c. milk
4 Tb. flour
4 Tb. butter
1/2 tsp. salt
1/4 tsp. paprika
1/2 c. grated cheese
Make a white sauce of the milk, flour, butter, salt, and paprika, and to it add the grated cheese. If desired, a dash of catsup or chili sauce may be added for flavoring.

CHEESE TOAST (Sufficient to Serve Six)
2 c. milk
4 Tb. flour
4 Tb. butter
1/2 tsp. salt
3/4 c. grated cheese
2 hard-cooked eggs
6 squares of toast
Make a white sauce of the milk, flour, butter, and salt, and to it add 1/2 cupful of the grated cheese and the egg whites chopped fine. Arrange the toast on a platter, pour the sauce over it, sprinkle the top with the egg yolks that have been run through a ricer or a sieve, and sprinkle the remaining 1/4 cupful of cheese over all. Place in hot oven or under a broiler until the cheese melts a little. Serve hot.

CHEESE-AND-MACARONI LOAF (Sufficient to Serve Eight)
1/2 c. macaroni (inch lengths)
1 c. milk
1 c. bread crumbs
2 Tb. chopped green peppers
1 Tb. chopped onion
1 Tb. chopped parsley
2 eggs
2 tsp. salt
1/8 tsp. pepper
1 c. grated cheese
1 Tb. butter
Cook the macaroni according to the directions given in Cereals. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with butter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired.

CHEESE DREAMS (Sufficient to Serve Six)
12 thinly cut slices of bread
Butter
Cheese sliced 1/8 in. thick
Spread the bread thinly with butter and make sandwiches by placing a slice of cheese between two slices of bread. Place these sandwiches under a broiler or in a very hot oven and toast them on both sides, or omit the butter from the center, place the sandwiches in a slightly oiled frying pan, and brown them on both sides. In heating the sandwiches, the cheese melts. Serve hot.

TOMATOES WITH CHEESE STUFFING (Sufficient to Serve Six)
6 tomatoes
1 c. bread crumbs
1 c. grated cheese
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1/4 c. hot water
Select medium-sized tomatoes and hollow out the centers. Mix the crumbs, cheese, salt, pepper, butter, and hot water with the pulp from the centers of the tomatoes. Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be pierced easily with a fork. Serve hot.
Cheese and wine
Asiago: Cabernet Sauvigon, Merlot, Shiraz
Bleu: Cabernet Sauvignon, Shiraz, Zinfandel
Brie :Chardonnay, Pinot Noir, Sparkling wine, Ice Wine
Cheddar: Riesling, Sauvignon Blanc, Merlot, Shiraz
Gouda: Riesling, Beaujolais, Merlot, Zinfinadel
Gruyere: Chardonnay, Riesling, Sauvignon Blanc, Shiraz Monterey Jack: Riesling, Sauvignon Blanc, Beaujolais, Merlot
Parmigiano Reggiano: Chardonnay, Sauvignon Blanc, Carbet Sauvignon, merlot, Shiraz
Swiss :Sauvignon Blanc, Beaujolais, Cabernet Sauvignon, Pinot Noir
Generally, the stronger the cheese, the stronger the wine should be.
Serving with cheese
*Serve cheese at room temperature; this brings out their fullest flavors.
*Arrange the food items 30-60 minutes before the guests arrive. Cheese should be brought out three hours before serving.
*Cover the platters with plastic wrap to keep them fresh, but remove just prior to serving.
*Leave space between cheeses to keep flavors from blending. On the same idea, each cheese should have its own knife or spreader.

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