More cheesiness
Regina Murphy
Wednesday, July 28, 2010
Earlier this summer we were talking about French cheese, and in the course of my research I came across some extra recipes that really deserve some attention.
So many vegetables are coming in now, and when they are fresh off the vine/bush/stalk, and still a bit young in their development, they can be very lightly cooked, which preserves their essential “vegetableness.” Try making a pizza or open-faced sandwiches with some baby vegetables and brie. Here is just one possible combination; the permutations for vegetable and cheese are innumerable.
RUSTIC BRIE OPEN FACED SANDWICHES
1 large loaf crusty french bread, or other rustic Artisan bread
1 cup fresh peas
1 small white onion
2 Tbsp. chopped mint
1 Tbsp. olive oil
Butter, softened
6 - 8 oz. brie
salt and freshly ground black pepper
Shell the peas if necessary. Frozen peas do not work well in this recipe, but if it’s all you’ve got then go for it. Rinse peas in cold water and drain, removing any peas that look damaged.
Mince the onion. Slice the bread into 1-inch thick slices. Spread one side of each slice with butter, and toast just until lightly browned.
Sauté the onion, garlic and peas in olive oil for two minutes. Add the mint and sauté one more minute. Remove from pan and season with salt and pepper to taste, then arrange mixture on top of bread slices. Top each with a slice of brie and place under the broiler for about one minute, or until brie is slightly melted. Garnish with additional mint, an arrangement of peas, or just some parsley.
Sliced baby zucchini could be paired with tomatoes and sprinkled with freshly grated parmesan. Tender, two-inch okra pods can be stewed with tomatoes and onions and topped with provolone. Spread a pizza crust with aioli and cover with thinly sliced yellow squash, onions and mozzarella cheese. Make it even better by adding blanched carrot chips and broccoli florets.
Cottage cheese has a lot to offer. I usually mix fruit and cottage cheese, but how about mixing in dried cranberries and granola? Or a packet of ranch dressing mix and making a dip? Cottage cheese and ricotta are close cousins, so a drained cottage cheese can substitute in many Italian dishes.
This recipe is from www.daisybrand.com. Make it easier by using a prepared bread dough.
SPINACH AND CHEESE CALZONES
1 cup warm water
1 package active dry yeast
1 Tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. sugar
2 3/4 cups all purpose flour
1 cup cottage cheese
1 cup shredded Mozzarella cheese
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/4 cup shredded Parmesan cheese
1 egg
1/2 tsp. minced garlic
2 Tbsp. half-and-half (fat free is okay)
2 cups marinara sauce
In large bowl place water, yeast, olive oil, salt and sugar. Mix well. Add flour; mix until dough forms. Let rest 10 minutes.
On well-floured board, turn out dough and knead until top is smooth, about 30 turns. Place dough in greased bowl, cover, and let rise for 1-1/2 hours or until double in size.
Meanwhile, drain the cottage cheese. Stir together cottage cheese, Mozzarella cheese, spinach, red onion, red pepper, Parmesan cheese, egg and garlic; set aside.
Once dough has risen, punch down and separate into six pieces. Let rest 5 minutes. On well floured board, pat each dough piece into about a six-inch disk, being careful not to tear center. Place about 1/3 cup filling to one side of center. Fold over top of dough and pinch edges to seal.
Brush tops of calzones with half-and-half. Bake for about 25 minutes at 400 degrees or until calzones are golden brown. Serve with marinara sauce for dipping.
• • •
Southern Living magazine recently did a spread (no pun intended) on a feta cheese dip that is absolutely delicious, especially after I changed it up a little. This serves about four people, so double as needed. It also makes a great sandwich spread with sliced tomatoes and lettuce or bean sprouts. Create a sauce for grilled meats by running it in the processor a couple of minutes instead of pulsing.
FETA CHEESE SPREAD
8 oz. crumbled feta cheese
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/4 cup chopped green olives
1 tsp. finely chopped pepperoncini salad peppers
1 tsp. minced garlic
1 tsp. chopped fresh oregano
1/2 tsp. cayenne pepper (to taste)
1/8 tsp. black pepper
Pulse everything in a food processor until combined (about six pulses). Scrape down the sides every other pulse. Cover and chill for two hours and up to three days, but allow to come to room temperature for best flavor. Serve with crostini, pita chips or crudité.
• • •
There are so many cheeses in the world, each with its own character. Dare to move beyond American cheese, and you may find you actually like moldy stinky blue cheese or queso fresco. It’s all there waiting for you.
I hope you plan to see the exhibits in the Anderson Building at this year’s county fair. There are many unusual and useful ideas for foods on display; I am always energized after my visit.
The next Murphy’s Menu Cook-Off is still a few weeks away on Aug. 18. In the meantime, what ideas do you have for dealing with the bounty of summer? Do you pickle watermelon rinds? Do you freeze berries to use in the winter? How about making jams and jellies?
Send your ideas and recipes to Murphy’s Menu, P.O. Drawer C, Emporia, KS 66801, or e-mail murphysmenu@yahoo.com. Let’s get cooking!