Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


HOT IDEAS FOR CHEESE

All during my childhood my Dad and I had breakfast together while mom slept in. Our breakfast consisted of toast spread thinly with braunschwager (which at that time still came in a natural casing, sewn by hand) and some kind of cheese. Lots of calories, lots of fat, lots of cholesterol. But neither he nor myself have ever had a high cholesterol count and neither of us were ever overweight. It must have to do with genes. So thank you, Mom and Dad.

Maybe as a result of that childhood introduction to the world of cheeses, I have never found a cheese that I didn't like, and I have never found a dish made with cheese that I didn't like. Cheese is incredibly nourishing and it makes almost any dish you add it to taste better than it would without it.

The dry cheeses like parmesan, asiago and dry Jack keep for as long as a year. It takes about 100 pounds of milk to make an 8-pound wheel of dry jack cheese and dry jack is the least expensive of the three. Dry jack reminds me of an old cheddar. We all grew up with cheese sandwiches but no one does it better than the French with their Croque Monsieur.


CROQUE MONSIEUR

The translation is "crunch sir," but to the French it is a hot ham and cheese sandwich. You can put a few asparagus spears atop each sandwich before pouring on the cheese sauce and you have a meal.

2 tablespoons minced shallots, scallions or mild onions
2 tablespoons butter, at room temperature
1 tablespoon all-purpose flour
1/4 cup chicken broth (can be made with bouillon cube)
1/4 cup milk or cream
6 ounces gruyere, Swiss or fontina cheese, shredded (1 1/2 cups)
1/16 teaspoon nutmeg, optional
8 slices firm white bread
1/4 pound very thinly sliced cooked ham
2 tablespoons Dijon mustard

Saute shallots in 1 tablespoon butter over medium heat, until golden. Remove from heat and stir in flour until blended. Slowly whisk in broth and milk; blend well and work out any lumps. Return to heat and whisk until mixture is boiling hard. Remove from heat and stir in cheese and nutmeg; stir until cheese is melted. Lightly butter one side of each bread slice and lay buttered side down on board. Divide half of the cheese sauce equally among 4 slices; spread sauce to edges. Lay ham equally over sauce. Spread mustard equally on buttered sides of remaining 4 bread slices; invert each onto ham. Brown the sandwiches on both sides in a frying pan. Transfer to an ovenproof pan and keep warm, uncovered in a 200°F. oven. Spoon remaining cheese sauce equally over sandwiches; spreading to edges. Broil sandwiches until sauce is bubbling and lightly browned, takes 1 to 2 minutes.


WELSH RAREBIT (Pronounced rabbit)

Welsh folklore says the name is the result of a bad day of hunting, when no rabbit was in the pot for dinner and the family had to make do with this satisfying dish.

12 ounces (1 1/2 cups) flavorful beer
1/2 small onion, finely chopped
2 or 3 generous shakes of Worcestershire sauce
1 to 2 teaspoons dry mustard
12 ounces sharp cheddar, shredded
1 to 2 tablespoons flour
1/4 cup grated Parmesan or Asiago cheese
pinch cayenne pepper
4 slices country bread or a whole-grain bread

Combine beer and onion in a heavy saucepan. Bring to a boil, then cook until the volume has been reduced by about a third. Add the Worcestershire and the dry mustard. Stir the cheddar and the flour together and then add to the beer, stirring with a wooden spoon until the cheese forms a thick slightly sauce-like mixture. Stir in the Parmesan and the cayenne. Meanwhile, toast the bread. Spoon the cheese sauce onto the toast and either serve right away or place under the broiler to lightly brown and sizzle on top. Makes 4 servings.


FRIED ALMOND-CRUSTED JACK CHEESE

These nut-crusted slices of cheese can be served as a first course, but with a green salad, they make a main dish for lunch or dinner.

1 baguette (French bread), 8 oz.
3/4 pound dry jack cheese*
1 large egg
3/4 cup all-purpose flour
3/4 cup finely chopped almonds
1 tablespoon salad oil
1 tablespoon olive oil

Cut the bread into 1/2-inch thick slices and lay in a sing layer in a 10- by 15-inch pan. Bake in a 350°F. oven until golden, about 15 minutes. Meanwhile, cut off and discard dark coating on cheese. Set cheese wedge on a flat side and cut 6 to 8 triangles of equal thickness. Beat egg and leave in bowl. Arrange flour, egg and then almonds in a row. Coat each cheese slice with flour, then egg, then almonds. Lay slices in a single layer. Heat a frying pan; add salad oil and olive oil. Lay the cheese slices in pan without crowding, and brown on each side. Serve with toast slices, spreading cheese on the toast. Makes 6 to 8 servings. * This is a good way to use cheese that has gotten a bit long in the tooth.

CHEESE TRULY IS A WONDEROUS FOOD

Untitled
Ingredient
Title
Chef
Category

Untitled
PAST RECIPES FROM BEV BARBOUR
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com