Cheese

Three-Cheese Potato Gratin

By Susie Middleton   |   Tuesday, December 20, 2011
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There’s no better time of year to cook rich, decadent dishes than the holidays! One of our favorite cold-weather indulgences is a luscious potato gratin, especially when it’s made with three different kinds of cheese.

Serves: 6-8

Tip: If you’d like to make it less rich, use less cream and more milk.

Ingredients

2 tsp. unsalted butter, at room temperature
1-1/2 cups whole milk
1 cup heavy cream
2 large cloves garlic, smashed and peeled
2 to 3 sprigs rosemary, 3 inches long
Pinch freshly grated nutmeg
4 oz. grated Swiss cheese (about 1 cup)
2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
2 lb. russet potatoes (3 to 4 medium)
Kosher salt and freshly ground white pepper
4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter.

Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.

Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer

Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.

Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 11; Monounsaturated Fat (g): 6; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 2; ;
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Parmesan Fricco Salad Baskets By Annie Copps

Tuesday, February 22, 2011
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fricco salad basket with greens

Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"

So the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit! Okay, it can be our secret.

Ingredients
8 ounces shredded parmesan cheese, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra virgin olive oil
8 ounces mesclun or baby greens
kosher or sea salt and freshly ground black pepper, to taste

Directions
Heat a 10 or 12-inch non-stick frying pan over medium-high heat. Sprinkle cheese into a thin, round (make the outer edge uneven, for a delicate edge) and cook 2 to 3 minutes, or until cheese begins to lightly brown underneath. Remove with a spatula and immediately drape over a water glass and carefully shape into a cup. Let cool.

In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper.

Place cheese basket on individual serving plates and fill with greens.

Sprinkle with reserved cheese.

(Courtesy: Yankee Magazine)

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Spaghetti with Beets, Walnuts, and Goat Cheese
By Annie Copps

Thursday, September 30, 2010
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Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.

Sara doesn't care for beets, why, we don't know, but her husband is crazy for them, so she developed a quick and easy recipe that even a registered beet hater could love.

Bring a pot of salted water to a boil and cook a pound of your favorite pasta—be sure to save some of that starchy cooking liquid, that is going to help make your sauce. In a separate pan saute onions, garlic and grated uncooked beets—there's your big time saver right there. Add some of that cooking liquid and goat cheese. Toss in the pasta and top with walnuts and you are good to go with a healthy and delicious meal in 30 minutes

Yield: 6 servings
Total time: 30 minutes
Prep time: 15 minutes

Ingredients
1 pound spaghetti (or your favorite pasta shape)
2 tablespoons extra-virgin olive oil
1 large red onion, sliced (about 2 cups)
2 garlic cloves, minced (about 2 teaspoons)
2 pounds beets, peeled and grated
10 ounces soft goat cheese (about 1-1/3 cups), crumbled
3 tablespoons fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1/2 cup walnuts, toasted

Directions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to a large bowl.

In a medium-size saute pan over medium heat, add oil and cook onion and garlic until softened, about 5 minutes. Add beets and cook another 8 minutes, until softened.

Add reserved cooking liquid and goat cheese; cook, stirring, until cheese softens into a sauce.

Add lemon juice; then add salt and pepper to taste.

Add sauce to spaghetti and toss well. Divide among 6 bowls and top each serving with toasted walnuts.

Adapted from Sara's Secrets for Weeknight Meals (Broadway Books, 2005), by Sara Moulton
 

Lasagna Roll-ups By Annie Copps

Tuesday, December 21, 2010
2 Comments   2 comments.

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lasagna rollups

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.

Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.

Let's start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.

Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.

Cover and bake about 20minutes.

Ta Da—lasgana roll ups!

Filling:
3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese

Directions
In a blender or food processor, combine ingredients and blend until smooth.

Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Corn and Tomato Tart
By Annie Copps

Friday, August 6, 2010
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I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.

Total time: 60 minutes; active time: 30 minutes

Yield: 8 to 12 servings

Filling ingredients
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)

Directions
Heat oven to 375°

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.

Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.

Bake 30 minutes until tart is golden brown.

Piecrust recipe
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)

Ingredients
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water

Directions
Heat oven to 375 degrees.

In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.

Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.

Bake 15 minutes. Let crust cool and add filling.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Creamy Risotto with Baby Shrimp and Bok Choy
By Ming Tsai

Thursday, August 12, 2010
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Serves 4

Ingredients
1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
2 cups koshi hikari or similar sushi rice (or Arborio rice)
1 cup white wine
2-3 cups chicken stock, hot
1 pound baby Contessa shrimp
3 heads baby bok choy, shredded
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Olive oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.

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ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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