Recipes

Cheesemaking recipes, or recipes using cheese.

Trying to Find a Prussian Potato Cheese Recipe

Only found very vague references to a cheese using potato, curd and
caraway with the inclusions of cumin. I was wondering if anyone has
already done some experimenting with this cheese or knows of a sound
recipe out there? I did notice some of the story like recipes
referenced the making of it with just potato, sour milk and rennet. I
have a batch going right now...its the first try so I'll let ya know.
thanks
Jim V.

Mrs. Friedman's Cheese Blintzes

Batter:

1 cup sifted all-purpose flour
1/2 teaspoon sugar (a bit more if you have a sweet tooth)
1 egg
1/2 teaspoon salt
1/2 cup milk
3/4 cup water
1/2 teaspoon vanilla

Filling:

1 cup dry-curd (not cream-style) cottage cheese
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon pineapple jam
1/2 cup finely crushed cornflakes
1/2 teaspoon ground cinnamon

BATTER: Beat egg. Add milk and water. Sift flour, salt and sugar together and gradually add to liquid, beating and blending until smooth.

Recipe: Pears with Herbed Ricotta and Honey

Rosh Hashanah, the Jewish New Year, starts Wednesday night this week. Many Jewish holidays have associations with certain foods, and on Rosh Hashanah it is typical to see honey consumed in many different ways, all in celebration of the coming a sweet new year. And in my opinion, the best way to eat honey is alongside some creamy, curdy ricotta cheese. Below is a great, seasonal recipe from the September 2005 issue of Gourmet Magazine that features honey, ricotta, and pears. And please, do yourself a favor and get some really rich ricotta, like this sheep's milk version made by Dancing Ewe Farm.

Recipe: Baked Stuffed Tomatoes With Goat Cheese Fondue


Francesco Tonelli for The New York Times

This recipe, which combines fresh goat cheese and mascarpone in a fondue-like melt, was part of a larger article about summer tomatoes in the Dining & Wine section of today's New York Times. It looks really easy and potentially very delicious. Leave a comment below if you decide to try it!

Squash Blossoms Stuffed with Goat Cheese


Photograph by Sparklebliss
This recipe from today's Santa Barbara Independent sounds absolutely delicious.

20 very fresh zucchini or other edible squash blossoms
11 oz. creamy mild goat cheese
Fresh herbs: your choice of thyme, basil, parsley, chervil, etc.
Olive oil
2 large, ripe tomatoes
Garlic, optional
Sea salt
Freshly ground black pepper

What's your favorite cheese to cook with?

Gruyère is my favorite. Supreme meltability combined with a deep nutty flavor. Perfect for grilled cheese sandwiches, fondues, you name it! What's your favorite cheese to cook with, and what do you do with it?

Taleggio

Does anyone have a recipe for taleggio? I am currently using store-bought milk but hope to have access to raw cows milk soon. Jeff

Plaintain Wrapped Goat Cheese

This amazing looking recipe is reprinted here courtesy of FoodieNYC.com, a wonderful blog written by chef and Gothamist Food contributor Joe DeSalazar

FinalplantainhollowI promised I'd check back as I looked to perfect the plantain crusted goat cheese dish.  You may have read the first edition already, where I discuss how I recently came up with this idea.     While I loved the flavors behind the original dish I made, I couldn't crack the presentation - I needed to find a better plantain to goat cheese ratio for each bite.

The solution came to me randomly while walking home from work the other day.  I'd cut long chunks of the ripe plantain while raw.  With a long sharp knife tip, I turned the plantain chunk on its end and created a hole through the entire piece.  I stuffed the hole with a mixture of goat cheese, chopped rosemary, olive oil, salt and pepper. The best way to get the cheese into the plantain was to push the cheese mixture into a single corner of a small ziplock bag.  After rolling the bag tight into a pastry bag shape, I clipped the corner of the bag with scissors and piped the cheese through the hole and into the plantain. 

Recipe: Carchof Jiben (Syrian Artichoke & Cheese Frittata)

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 medium-sized onion, diced
  • 1 tsp ground cumin
  • 1 pkg or 10 oz. frozen or fresh-cooked artichoke hearts
  • 1 lb. cottage or ricotta cheese
  • 1 cup grated/crumbled hard cheese, can be Cheddar, Mozzarella, Feta, or anything else that can be grated or crumbled
  • 3 large eggs, beaten
  • Salt & Black pepper to taste
  • In a large skillet over a medium flame, sweat the onion in the olive oil and cumin. When onion becomes translucent, add the artichoke hearts (still frozen is fine) and cook, covered, until the artichokes thaw. Remove from heat and salt to taste (if you're using Feta or another very salty cheese, use less salt here).

    In a separate bowl, combine the cottage cheese, grated/crumbled cheese, eggs, and pepper. Add the artichoke/onion mixture and stir until combined. Pour all ingredients into a 9 x 9 baking pan, and bake at 350ºF until the top is browned (or about 45 minutes). Serves 4.

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