COOKING WITH CHEESE
Cheese: a versatile, transformative ingredientWhether store-bought or crafted in your own kitchen, delicious, hand-crafted cheese is an extraordinary, inspirational ingredient for any passionate cook. Yes, these cheeses are lovely when presented solo, but when used as a cooking ingredient, the unique characteristics of an individual cheese (or combinations of) can transform even the simplest recipes, contributing complex flavors and desirable texture to both savory and sweet dishes. Though fantastic and always pleasing, cooking with cheese can go well beyond creating an ooey-gooey, comforting Mac & Cheese or a fabulous toasty grilled cheese sandwich. I invite you to explore cooking with cheese in new, interesting, and often unique ways.
A few simple tipsHere are a few simple guidelines to follow:
- Use good quality cheese in any dish. The better the cheese, the better tasting the dish will be.
- Soft, moist cheeses are good for melting.
- Remember that cheese contains salt so be mindful of this when adding salt to a dish in cooking. More extensive guidelines for choosing an appropriate cheese for a given dish, along with cooking tips are presented in the book.
Cooking with Cheese recipesHere are some of my favorite cooking-with-cheese or cultured dairy dishes from the book, illustrating a variety of ways cheese can have an amazing influence on a sweet or savory dish: Smoked Mozarella-Eggplant Fritters, Spinach Salad with Charred Ricotta Salata and Caramelized Oranges, Curried Saag Panir, Blue Cheese and Toasted Walnut Brownies, and Stone Fruit Tart with Mascarpone-Cardamom Ice Cream.
For your sampling is a recipe featured on the cover of Artisan Cheese Making at Home.
MAPLE-PLANKED BRIE WITH MUSHROOM-WALNUT RAGOUTServes 8
Roasting or grilling on aromatic wood planks is an easy, flavor-enhancing way of cooking. This method can be done on the
stovetop in a cast-iron grill pan, but it is better still on a wood-fired grill or in a wood-fired oven, and it can even be done on
a campfire. The planks are soaked in water or in a spirit-infused liquid, and then lightly charred on one side to release the
aromatic oils in the wood. The food to be cooked is set on the charred side and roasted or grilled. For this simple planked
dish, a beautiful bloomy-rind Brie is served on toast with a mushroom-walnut ragout that cooks while the cheese grills.
Click here for recipe