Maison Rustique
06-26-2007, 02:50 PM
(http://www.otwa.com/community/showthread.php?t=8665)
busker Sep-30-03 12:24 PM
1. What is Velveeta? I know it's supposed to be "cheese" but what is it really?
2. What is "American" cheese and why couldn't they come up with something better? I think it's processed oils and yellow dye # 5 or something. Yech.
3. Why does Parmesan and Limburger smell like something that shouldn't be eaten?
le petit chose Sep-30-03 12:35 PM
4. blue cheese....yeeeuk blech spitouye
toystover Sep-30-03 12:39 PM
Check out 1916 and 1928
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toy stove collector extraordinaire...
"By the old wood stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan
deanawo Sep-30-03 01:11 PM
I love bleu cheese! Chili's makes a hamburger with bleu cheese crumbles & dressing - YUMMM!
My auctions
maison rustique Sep-30-03 01:35 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Toystover:
http://www.winexwired.com/3point3/kit33.htm
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://members.ebay.com/aboutme/toystover/
_"By the old wood stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan_
<HR></BLOCKQUOTE>
Hmmmmmm.....was george really born in 1948? http://community.otwa.com/infopop/em...on_biggrin.gif
Deb
Maison Rustique
About Me
sadie999 Sep-30-03 01:39 PM
I love cheeses that smell like the inside of a nasty old sneaker (tennis shoe). The stinkier the better. http://community.otwa.com/infopop/em...on_biggrin.gif
Velveeta isn't really cheese, I think it's cheez.
Peace,
Sadie
Doofy Sep-30-03 01:52 PM
Oh man those holland cheeses are to die for.
DW says they are to expensive to buy.
So be warned do not stand between me and the cheese plate in a buffet line. http://community.otwa.com/infopop/em.../icon_wink.gif
My eBay Auctions
My SYI Listings
mostlyclassics Sep-30-03 02:44 PM
Velveeta isn't cheese. It's orange-colored driveway patching compound. http://community.otwa.com/infopop/em.../icon_wink.gif
mostlyclassics at eBay
Pr00 Sep-30-03 02:51 PM
Well, what the heck is that Cheese Whiz???
The whole "Whiz" thing creeps me out. http://community.otwa.com/infopop/em...on_biggrin.gif
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Triggerfish Oct-01-03 01:55 AM
Velveeta is a derivative of polyester as is 'American' cheese. http://community.otwa.com/infopop/em.../icon_wink.gif
Bleu cheese is yummy!
Just finished my breakfast of a ground steak patty with sliced tomatoes and feta cheese! Yummmmm.
Cheese is my favorite food group!
bridget Oct-01-03 02:14 AM
Yummy! Feta cheese.
I just had some last night that was studded with flecks of basil and pieces of sunn-dried tomato. Out of this world!
phate Oct-01-03 02:46 AM
I believe they call Velveeta "Cheese Food". LOL!!!
We love sharp cheddar at our house. http://community.otwa.com/infopop/em...icon_smile.gif
Triggerfish Oct-01-03 02:54 AM
Yum, sharp cheddar.
Bridget - If ya love feta and basil, perhaps you'd like this recipe I have with shrimp (large), orzo, feta, basil, tomatoes, green onions, lemon zest/juice, olive oil, and I add artichoke hearts just for good measure. It's a recipe I got from Cooking Light several years ago and continues to be one of my very favs!
Kathleen Oct-01-03 03:25 AM
Velveeta is a DOT COM!
_____________________________
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hellcat Oct-01-03 07:19 AM
Sitting here nibbling a bit of gorgonzola... http://community.otwa.com/infopop/em.../icon_wink.gif
I LOVE cheese! I'm obsessive about cheese, like that annoying character, Steve Urkel, on that "Family Whatever" show!
"American Cheese" and "Velveeta" are just two forms of processed cheese (sometimes also called "cheese food" or "cheese spread"). Processed cheese is basically a hard cheese (typically of the cheddar family, sometimes swiss) which has softeners (yep, oil) added to make it more pliable and smooth the texture, plus other junk added to improve melting results and extend shelf life. In certain applications, it's great (for example, your basic cheeseburger or grilled cheese sammich made with prepackaged cheese slices, or cheese sauce for nachos, "mexican" dips, or cheese-fries). But if you're going to just sit around eating cheese, or doing a cheese-fruit-bread platter...it's crap.
Limburger? I've never been able to develop a taste for it, and I definitely think that Limburger is the top of the "acquired taste" scale when it comes to cheeses. Since it's a semi-soft cheese, it's best served as a spreadable, and usually on/with something that is also a "strong food" (dense-textured brown bread, onions, etc.). Still, I just can't stomach the odor of it.
I'm crazy for the hard Italian cheeses (Parmesan, Romano, Asiago)! If you're thinking that round green carton of grated cheese in your fridgie is actually Parmesan, you're wrong. Doesn't make it a bad product, just a poor substitute that tastes more like the cardboard it comes in than it does like the real deal. http://community.otwa.com/infopop/em.../icon_razz.gif
But my very fave family of cheeses are the blues, including Blue, Roquefort, Gorgonzola, Dana-blu, and ***insert drumroll*** my all time favorite cheese...Stilton!
Ahhhhh...cheese! http://community.otwa.com/infopop/em...on_biggrin.gif
Beth
__________________
More than yesterday, less than tomorrow
gingertreedotcom Oct-01-03 07:30 AM
Parrano Cheese. Incredible with grapes. Incredible!
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
littlepretties Oct-01-03 07:32 AM
OMG!!! Somebuddy else who knows what stilton is!!!! None of my friends even know what it is or are wiling to try it (all the more for ME!) It's my all time favorite.....I used to eat it on all kinds of crackers, breads etc......then I discovered it was fabulous just all by itself!! (grin) I haven't had any in a really long time.....mmmmmmmmmm......(my British ex-MIL introduced me to it along with lessons on how to brew the perfect cup of tea.......)
Isn't it booooootiful??
http://littlepretties.com/stilton.jpg
*****************************
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deanawo Oct-01-03 07:53 AM
As long as we are talking about cheese......a fave Mexican restaraunt in my area makes a fabulous white cheese dip. It is very thin & runny. They won't reveal the recipe, & I haven't a clue what kind of cheese it is or how to make it. Any ideas?
My auctions
MzDeal Oct-01-03 09:10 AM
I never met a cheese I didn't like. Now I have to find some Stilton and some Parrano, never had either that I'm aware.
Cheese, sour cream and butter (real butter..not margarine), one, two or all three of those ingredients will cause me to eat most anythang. http://community.otwa.com/infopop/em...on_biggrin.gif
I would starve without the dairy products.
Cheese yummmmmmmie!!
All that I have seen teaches me to trust the Creator for all I have not seen - Ralph Waldo Emerson
hellcat Oct-01-03 09:24 AM
Deana, it's likely that the white cheese dip you're loving is made with asadero cheese (although Jack cheese is often used for a more "American" taste). Here's a recipe. http://community.otwa.com/infopop/em...icon_smile.gif
Littlepretties, as much as I love the whole "blue" family, Stilton is just special, and the best of the bunch (in my opinion) for just "straight eatin'". While I had a very hard time finding Stilton when I lived in nowhere, Tennessee (and I guess the experience would be similar in a smaller town just about anywhere), one of the very fine advantages of moving to a larger city is that there's a larger selection of cheeses (including Stilton) readily available in the grocery stores, PLUS...if I'm just about to fall down and die for the lack of some obscure cheese...an actual cheese shop or two.
Sandy, I've never had Parrano cheese. Say more about it...fresh (non-aged), semi-soft, semi-hard, hard? Can you compare the flavor to any other cheese (like a gruyere or muenster)? I'm always interested in learning about a new cheese. http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 09:27 AM
It's good to know I'm not the only one with a cheese obsession! http://community.otwa.com/infopop/em.../icon_razz.gif
Boars Head makes a low-moisture Mozzarella that's to die for. Then there's this Amish Swiss that I can't pass up. And double-cream Brie on Italian bread...or on an English muffin right out of the toaster oven....ahhhhh
hellcat Oct-01-03 09:31 AM
Jules, I've got an incredible recipe for "brie en croute" (it's brie, stuffed into puff pastry squares, which are then tied up like a little bag, then baked). Ez-peezie, looks like you fussed, tastes like heaven. Are you interested? http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 09:36 AM
Are you kiddin', Beth?! Pass that recipe on, please. If it's easy to prepare and involves Brie, then I'm there!
I have seen something like that in the grocery store, but it's a large party-size, and I'm afraid to be left alone with something so big. And delicious. Your recipe sounds like more of an individual-serving type thing.
hellcat Oct-01-03 09:56 AM
Jules, I kid about many things, but never, NEVAH, cheese! http://community.otwa.com/infopop/em.../icon_wink.gif
This recipe isn't original to me (it comes from Paula Deen who owns The Lady and Sons restaurant in Savannah). I've made it several times, and it never fails that someone falls at my feet and begs me to marry them. http://community.otwa.com/infopop/em...on_biggrin.gif If you want to make it as more of an "individual serving" (well, actually, for two), just cut the brie in quarters, the puff pastry in quarters, and quarter everything else in the recipe...it works fine, you just have a smaller "bag."
Here ya go:
1 sheet frozen puff pastry, pre-packaged
1 T unsalted butter
1/2 C walnuts
1/8 t ground cinnamon
1 (8-oz) wheel Brie
1/4 C brown sugar
1 egg, beaten
Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie bag. Place Brie bag on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
I hope you like this as much as I do! And that those who fall at your feet and beg you to marry them are not just interested in your cookin'. http://community.otwa.com/infopop/em.../icon_wink.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 10:51 AM
That sounds delicious, Beth, and quick to make! I'm gonna try it this weekend.
Sounds like I need to be careful who I prepare that around. Any proposals will be all your fault. http://community.otwa.com/infopop/em.../icon_razz.gif
TerraFreaky Oct-01-03 11:06 AM
To DIE for SHARP SHARP cheddar:
http://www.stores.ebay.com/curdandwh...l?col=2&dir=-1
<drool, drool>
hellcat Oct-01-03 12:24 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Sounds like I need to be careful who I prepare that around. Any proposals will be all your fault. http://community.otwa.com/infopop/em.../icon_razz.gif <HR></BLOCKQUOTE>
Nuh-UH!!! You make this stuff at your own risk! http://community.otwa.com/infopop/em.../icon_wink.gif BTW, same recipe works for almost any other semi-soft cheese, like a gouda, or even...YES!...one of the bleu's. If you're going to cut the recipe in fourths (or halves), you might want to sorta "reshape" the quarter of the wheel of Brie before you shove it into the puff pastry. It probably doesn't matter, since it gets all melty anyhow...but that's me.
A little tip...no matter how you wander around your house, or while you're cooking, put on shoes when you're serving this. Cuts down on the "barefoot, pregnant, and in-the-kitchen" fantasies. http://community.otwa.com/infopop/em...on_biggrin.gif
Beth
__________________
More than yesterday, less than tomorrow
packratsattic Oct-01-03 12:34 PM
I was always under the impression that Velveeeta & PlayDoh came from the same factory! http://community.otwa.com/infopop/em.../icon_razz.gif
The one thing that I really REALLY miss about Ohio is the availablity of that melt in your mouth, freshly made (like YESTERDAY fresh!) Amish Swiss Cheese. http://community.otwa.com/infopop/em...icon_smile.gif
http://www.otwa.com/linkin/graphicsB...nes/sandcastle
<---Ken....who has been successfully packratting for over 4 decades now!
Check HERE for things dragged down from the attic to sell THIS week!
Python Oct-01-03 01:21 PM
I'm rather fond of eating either feta or chilled sharp cheddar in straight-up chunks, washed down with fresh-brewed coffee.
clcook Oct-01-03 01:33 PM
Stilton the traditional way (with port and walnuts) is definitely worth sitting in front of the fireplace for http://community.otwa.com/infopop/em...icon_smile.gif
Gorgonzola gives me really weird dreams! I don't usually remember my dreams at all, but these ones usually involve flying and "supernatural powers" type of stuff... definitely witchy!
And this link leads to nice cheese ideas - sadly we'll probably never see these Kapiti cheeses in the US because of quota limitations (New Zealand missed out on a free trade agreement with the US because the Prime Minister was quite open in voicing her opposition to the recent war in Iraq!)
Christine
gingertreedotcom Oct-01-03 11:54 PM
Hellcat, I have heard it described as a combination of both Gouda and parmesan. It is wild. I get it at Fresh Fields.
I also like St. Andre and a goooood ripe Brie.
Trader Joes is wonderful for cheeses at a good price. Mobier, Stilton, etc.
Fortunately, on Atkinds, I can have CHEESE! (not fruit, but CHEESE!)
Trader Joes sells brie in filo that is do die for (right now I cannot spare the carbs for the filo, but they do sell it).
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
gingertreedotcom Oct-01-03 11:56 PM
You know what is good? (this comes straight from one of the moosewood cookbooks):
toss feta cheese and walnuts into the blender, add a few drops of tabso and grind to pate consistency. Makes a wonderful dip!
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
genxmike Oct-02-03 12:47 AM
Beth is right about good quality Parmesan cheese. I think the store bought stuff smells like vomit but we buy ours at a great Italian deli and have our own cheese grinder and it is fantastic and smells good too.
Fav cheese these days is a nice smoked Jarlsberg on rice crackers. Delish.
mkmorgan Oct-02-03 03:26 AM
Of course, I like all things Norwegian, but this cheese is nothing but wonderful.
Now, Limburger... there's another story. My Dad (the Norwegian) ate that regularly. I ate it very occasionally, and none since he passed. I don't even know if I could find it around here!
I got my number http://community.otwa.com/infopop/em...icon_smile.gif 004799
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busker Sep-30-03 12:24 PM
1. What is Velveeta? I know it's supposed to be "cheese" but what is it really?
2. What is "American" cheese and why couldn't they come up with something better? I think it's processed oils and yellow dye # 5 or something. Yech.
3. Why does Parmesan and Limburger smell like something that shouldn't be eaten?
le petit chose Sep-30-03 12:35 PM
4. blue cheese....yeeeuk blech spitouye
toystover Sep-30-03 12:39 PM
Check out 1916 and 1928
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toy stove collector extraordinaire...
"By the old wood stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan
deanawo Sep-30-03 01:11 PM
I love bleu cheese! Chili's makes a hamburger with bleu cheese crumbles & dressing - YUMMM!
My auctions
maison rustique Sep-30-03 01:35 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Toystover:
http://www.winexwired.com/3point3/kit33.htm
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://members.ebay.com/aboutme/toystover/
_"By the old wood stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan_
<HR></BLOCKQUOTE>
Hmmmmmm.....was george really born in 1948? http://community.otwa.com/infopop/em...on_biggrin.gif
Deb
Maison Rustique
About Me
sadie999 Sep-30-03 01:39 PM
I love cheeses that smell like the inside of a nasty old sneaker (tennis shoe). The stinkier the better. http://community.otwa.com/infopop/em...on_biggrin.gif
Velveeta isn't really cheese, I think it's cheez.
Peace,
Sadie
Doofy Sep-30-03 01:52 PM
Oh man those holland cheeses are to die for.
DW says they are to expensive to buy.
So be warned do not stand between me and the cheese plate in a buffet line. http://community.otwa.com/infopop/em.../icon_wink.gif
My eBay Auctions
My SYI Listings
mostlyclassics Sep-30-03 02:44 PM
Velveeta isn't cheese. It's orange-colored driveway patching compound. http://community.otwa.com/infopop/em.../icon_wink.gif
mostlyclassics at eBay
Pr00 Sep-30-03 02:51 PM
Well, what the heck is that Cheese Whiz???
The whole "Whiz" thing creeps me out. http://community.otwa.com/infopop/em...on_biggrin.gif
___________________________
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OTWA Card Cavalry
Triggerfish Oct-01-03 01:55 AM
Velveeta is a derivative of polyester as is 'American' cheese. http://community.otwa.com/infopop/em.../icon_wink.gif
Bleu cheese is yummy!
Just finished my breakfast of a ground steak patty with sliced tomatoes and feta cheese! Yummmmm.
Cheese is my favorite food group!
bridget Oct-01-03 02:14 AM
Yummy! Feta cheese.
I just had some last night that was studded with flecks of basil and pieces of sunn-dried tomato. Out of this world!
phate Oct-01-03 02:46 AM
I believe they call Velveeta "Cheese Food". LOL!!!
We love sharp cheddar at our house. http://community.otwa.com/infopop/em...icon_smile.gif
Triggerfish Oct-01-03 02:54 AM
Yum, sharp cheddar.
Bridget - If ya love feta and basil, perhaps you'd like this recipe I have with shrimp (large), orzo, feta, basil, tomatoes, green onions, lemon zest/juice, olive oil, and I add artichoke hearts just for good measure. It's a recipe I got from Cooking Light several years ago and continues to be one of my very favs!
Kathleen Oct-01-03 03:25 AM
Velveeta is a DOT COM!
_____________________________
~Weaving thru life on a silver cloud~
www.simplybaskets.com
www.simplynantucketbaskets.com
*Abe's* Antique Silver Shop
hellcat Oct-01-03 07:19 AM
Sitting here nibbling a bit of gorgonzola... http://community.otwa.com/infopop/em.../icon_wink.gif
I LOVE cheese! I'm obsessive about cheese, like that annoying character, Steve Urkel, on that "Family Whatever" show!
"American Cheese" and "Velveeta" are just two forms of processed cheese (sometimes also called "cheese food" or "cheese spread"). Processed cheese is basically a hard cheese (typically of the cheddar family, sometimes swiss) which has softeners (yep, oil) added to make it more pliable and smooth the texture, plus other junk added to improve melting results and extend shelf life. In certain applications, it's great (for example, your basic cheeseburger or grilled cheese sammich made with prepackaged cheese slices, or cheese sauce for nachos, "mexican" dips, or cheese-fries). But if you're going to just sit around eating cheese, or doing a cheese-fruit-bread platter...it's crap.
Limburger? I've never been able to develop a taste for it, and I definitely think that Limburger is the top of the "acquired taste" scale when it comes to cheeses. Since it's a semi-soft cheese, it's best served as a spreadable, and usually on/with something that is also a "strong food" (dense-textured brown bread, onions, etc.). Still, I just can't stomach the odor of it.
I'm crazy for the hard Italian cheeses (Parmesan, Romano, Asiago)! If you're thinking that round green carton of grated cheese in your fridgie is actually Parmesan, you're wrong. Doesn't make it a bad product, just a poor substitute that tastes more like the cardboard it comes in than it does like the real deal. http://community.otwa.com/infopop/em.../icon_razz.gif
But my very fave family of cheeses are the blues, including Blue, Roquefort, Gorgonzola, Dana-blu, and ***insert drumroll*** my all time favorite cheese...Stilton!
Ahhhhh...cheese! http://community.otwa.com/infopop/em...on_biggrin.gif
Beth
__________________
More than yesterday, less than tomorrow
gingertreedotcom Oct-01-03 07:30 AM
Parrano Cheese. Incredible with grapes. Incredible!
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
littlepretties Oct-01-03 07:32 AM
OMG!!! Somebuddy else who knows what stilton is!!!! None of my friends even know what it is or are wiling to try it (all the more for ME!) It's my all time favorite.....I used to eat it on all kinds of crackers, breads etc......then I discovered it was fabulous just all by itself!! (grin) I haven't had any in a really long time.....mmmmmmmmmm......(my British ex-MIL introduced me to it along with lessons on how to brew the perfect cup of tea.......)
Isn't it booooootiful??
http://littlepretties.com/stilton.jpg
*****************************
My Auctions
That's an 'autism awareness' avatar up there!
deanawo Oct-01-03 07:53 AM
As long as we are talking about cheese......a fave Mexican restaraunt in my area makes a fabulous white cheese dip. It is very thin & runny. They won't reveal the recipe, & I haven't a clue what kind of cheese it is or how to make it. Any ideas?
My auctions
MzDeal Oct-01-03 09:10 AM
I never met a cheese I didn't like. Now I have to find some Stilton and some Parrano, never had either that I'm aware.
Cheese, sour cream and butter (real butter..not margarine), one, two or all three of those ingredients will cause me to eat most anythang. http://community.otwa.com/infopop/em...on_biggrin.gif
I would starve without the dairy products.
Cheese yummmmmmmie!!
All that I have seen teaches me to trust the Creator for all I have not seen - Ralph Waldo Emerson
hellcat Oct-01-03 09:24 AM
Deana, it's likely that the white cheese dip you're loving is made with asadero cheese (although Jack cheese is often used for a more "American" taste). Here's a recipe. http://community.otwa.com/infopop/em...icon_smile.gif
Littlepretties, as much as I love the whole "blue" family, Stilton is just special, and the best of the bunch (in my opinion) for just "straight eatin'". While I had a very hard time finding Stilton when I lived in nowhere, Tennessee (and I guess the experience would be similar in a smaller town just about anywhere), one of the very fine advantages of moving to a larger city is that there's a larger selection of cheeses (including Stilton) readily available in the grocery stores, PLUS...if I'm just about to fall down and die for the lack of some obscure cheese...an actual cheese shop or two.
Sandy, I've never had Parrano cheese. Say more about it...fresh (non-aged), semi-soft, semi-hard, hard? Can you compare the flavor to any other cheese (like a gruyere or muenster)? I'm always interested in learning about a new cheese. http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 09:27 AM
It's good to know I'm not the only one with a cheese obsession! http://community.otwa.com/infopop/em.../icon_razz.gif
Boars Head makes a low-moisture Mozzarella that's to die for. Then there's this Amish Swiss that I can't pass up. And double-cream Brie on Italian bread...or on an English muffin right out of the toaster oven....ahhhhh
hellcat Oct-01-03 09:31 AM
Jules, I've got an incredible recipe for "brie en croute" (it's brie, stuffed into puff pastry squares, which are then tied up like a little bag, then baked). Ez-peezie, looks like you fussed, tastes like heaven. Are you interested? http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 09:36 AM
Are you kiddin', Beth?! Pass that recipe on, please. If it's easy to prepare and involves Brie, then I'm there!
I have seen something like that in the grocery store, but it's a large party-size, and I'm afraid to be left alone with something so big. And delicious. Your recipe sounds like more of an individual-serving type thing.
hellcat Oct-01-03 09:56 AM
Jules, I kid about many things, but never, NEVAH, cheese! http://community.otwa.com/infopop/em.../icon_wink.gif
This recipe isn't original to me (it comes from Paula Deen who owns The Lady and Sons restaurant in Savannah). I've made it several times, and it never fails that someone falls at my feet and begs me to marry them. http://community.otwa.com/infopop/em...on_biggrin.gif If you want to make it as more of an "individual serving" (well, actually, for two), just cut the brie in quarters, the puff pastry in quarters, and quarter everything else in the recipe...it works fine, you just have a smaller "bag."
Here ya go:
1 sheet frozen puff pastry, pre-packaged
1 T unsalted butter
1/2 C walnuts
1/8 t ground cinnamon
1 (8-oz) wheel Brie
1/4 C brown sugar
1 egg, beaten
Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie bag. Place Brie bag on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
I hope you like this as much as I do! And that those who fall at your feet and beg you to marry them are not just interested in your cookin'. http://community.otwa.com/infopop/em.../icon_wink.gif
Beth
__________________
More than yesterday, less than tomorrow
Julesy Oct-01-03 10:51 AM
That sounds delicious, Beth, and quick to make! I'm gonna try it this weekend.
Sounds like I need to be careful who I prepare that around. Any proposals will be all your fault. http://community.otwa.com/infopop/em.../icon_razz.gif
TerraFreaky Oct-01-03 11:06 AM
To DIE for SHARP SHARP cheddar:
http://www.stores.ebay.com/curdandwh...l?col=2&dir=-1
<drool, drool>
hellcat Oct-01-03 12:24 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Sounds like I need to be careful who I prepare that around. Any proposals will be all your fault. http://community.otwa.com/infopop/em.../icon_razz.gif <HR></BLOCKQUOTE>
Nuh-UH!!! You make this stuff at your own risk! http://community.otwa.com/infopop/em.../icon_wink.gif BTW, same recipe works for almost any other semi-soft cheese, like a gouda, or even...YES!...one of the bleu's. If you're going to cut the recipe in fourths (or halves), you might want to sorta "reshape" the quarter of the wheel of Brie before you shove it into the puff pastry. It probably doesn't matter, since it gets all melty anyhow...but that's me.
A little tip...no matter how you wander around your house, or while you're cooking, put on shoes when you're serving this. Cuts down on the "barefoot, pregnant, and in-the-kitchen" fantasies. http://community.otwa.com/infopop/em...on_biggrin.gif
Beth
__________________
More than yesterday, less than tomorrow
packratsattic Oct-01-03 12:34 PM
I was always under the impression that Velveeeta & PlayDoh came from the same factory! http://community.otwa.com/infopop/em.../icon_razz.gif
The one thing that I really REALLY miss about Ohio is the availablity of that melt in your mouth, freshly made (like YESTERDAY fresh!) Amish Swiss Cheese. http://community.otwa.com/infopop/em...icon_smile.gif
http://www.otwa.com/linkin/graphicsB...nes/sandcastle
<---Ken....who has been successfully packratting for over 4 decades now!
Check HERE for things dragged down from the attic to sell THIS week!
Python Oct-01-03 01:21 PM
I'm rather fond of eating either feta or chilled sharp cheddar in straight-up chunks, washed down with fresh-brewed coffee.
clcook Oct-01-03 01:33 PM
Stilton the traditional way (with port and walnuts) is definitely worth sitting in front of the fireplace for http://community.otwa.com/infopop/em...icon_smile.gif
Gorgonzola gives me really weird dreams! I don't usually remember my dreams at all, but these ones usually involve flying and "supernatural powers" type of stuff... definitely witchy!
And this link leads to nice cheese ideas - sadly we'll probably never see these Kapiti cheeses in the US because of quota limitations (New Zealand missed out on a free trade agreement with the US because the Prime Minister was quite open in voicing her opposition to the recent war in Iraq!)
Christine
gingertreedotcom Oct-01-03 11:54 PM
Hellcat, I have heard it described as a combination of both Gouda and parmesan. It is wild. I get it at Fresh Fields.
I also like St. Andre and a goooood ripe Brie.
Trader Joes is wonderful for cheeses at a good price. Mobier, Stilton, etc.
Fortunately, on Atkinds, I can have CHEESE! (not fruit, but CHEESE!)
Trader Joes sells brie in filo that is do die for (right now I cannot spare the carbs for the filo, but they do sell it).
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
gingertreedotcom Oct-01-03 11:56 PM
You know what is good? (this comes straight from one of the moosewood cookbooks):
toss feta cheese and walnuts into the blender, add a few drops of tabso and grind to pate consistency. Makes a wonderful dip!
See my many Ebay items: greentigerbeads and gingertree.
http://www.gingertree.com
http://www.ebooksonthe.net
genxmike Oct-02-03 12:47 AM
Beth is right about good quality Parmesan cheese. I think the store bought stuff smells like vomit but we buy ours at a great Italian deli and have our own cheese grinder and it is fantastic and smells good too.
Fav cheese these days is a nice smoked Jarlsberg on rice crackers. Delish.
mkmorgan Oct-02-03 03:26 AM
Of course, I like all things Norwegian, but this cheese is nothing but wonderful.
Now, Limburger... there's another story. My Dad (the Norwegian) ate that regularly. I ate it very occasionally, and none since he passed. I don't even know if I could find it around here!
I got my number http://community.otwa.com/infopop/em...icon_smile.gif 004799
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