Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere
Author: Paula Lambert
Cheese is one of the most popular foods around today, whether it's used in cooking, served as a course before or after meals, or just part of a healthy snack. As part of a nutritious diet, it's chock-full of calcium, which studies show might even aid in weight loss. Now, in Cheese, Glorious Cheese!, cheese lovers everywhere can enjoy all the benefits of their favorite ingredient with more than seventy-five unique and tasty recipes, all using cheese.
From soups and salads to entrées, appetizers, and even desserts, Cheese, Glorious Cheese! presents recipes that explore a wide array of varieties and flavors of cheese. Whether you're serving a casual lunch of Fennel, Orange, and Arugula Salad with Ricotta Salata or Corn Soup with Manchego Kernels, or a festive dinner of Beef Tenderloin with Roquefort-Mascarpone Sauce and Spinach Risotto Mold with Pecorino Romano, there are many options to please any cheese lover. In addition, there are side dishes such as Roasted Cauliflower with a Roquefort Crust, Eggplant Strata with Herbed Goat Cheese, and Lentils with Beets and Feta, as well as desserts like Toasted Pound Cake with White Cheddar Ice Cream and Apple Chutney and Gingery Pear Cheesecake.
Included throughout are easy-to-follow tips for choosing, storing, and substituting cheeses, and recipes for vegetarians as well. Whether using local, store-bought, or artisanal cheeses, the recipes are user-friendly. Cheese, Glorious Cheese! is the perfect resource for easy-to-use and mouthwatering recipes for every occasion.
Library Journal
Lambert opened the Mozzarella Company in Dallas in 1982, and her fresh mozzarella soon gained a national following. The company now produces more than 20 types of cheese, all still made by hand. Lambert's popular first book, The Cheese Lover's Cookbook and Guide, included a glossary of 100 types of cheese as well as recipes. In her latest title, she presents 75 sophisticated new recipes made with her favorite ingredient, from Cream of Celery Soup with Pepato Cheese Crisps to Gingery Pear Cheesecake. For all subject collections. Copyright 2006 Reed Business Information.
Table of Contents:
Introduction xiAppetizers 1
Goat cheese marbles 2
Cherry tomato-bocconcini baubles 4
Magical cheese canapes 6
Mozzarella toasts with anchovy sauce 7
Smoked salmon-cream cheese canapes 9
Figs in a blanket 10
Warm goat cheese with sun-dried tomato coulis 12
Baked brie bombay 14
Crostini with roasted vegetables and smoked mozzarella 16
Queso paquitos with salsita verde 18
Soups 21
Mushroom soup with gruyere crust 22
Cream of celery soup with pepato crisps 24
Butternut squash bisque with gorgonzola cream and chipotle mascarpone 26
Corn soup with manchego kernels 28
Minestrone with grana padano croutons 30
Tortilla soup 32
Pasta e fagioli with parmigiano dust 34
Chilled pea soup with minted mascarpone 36
Chilled cucumber soup with feta, cranberries, and toasted pecans 38
Gazpacho with chevre cream 40
Salads 43
Potato salad spiked with roquefort 44
Cucumber, onion, and smoked gouda salad 46
Fennel, orange, and arugula salad with ricotta salata 48
Celery salad with blanca bianca and pecans 50
Corn salad in radicchio cups 52
Fruit salad with manouri and orange poppy seed dressing 54
Black-eyed pea salad with chile caciotta 56
Paula's chalupa: cheddar crisps topped with spinach salad 58
Panzanella alla perugina with fresh mozzarella 60
Watermelon and feta salad with mint 62
Sandwiches 63
Croissants filled with scrambled eggs, tomatoes, and dilled havarti 64
Mexican ham and cheese tortas 66
Crescenza in carrozza with an herb crust 68
Grilled sirloin burgers with gorgonzola and heirloom tomatoes 70
Grilled cheddar cheese sandwiches with chutney and watercress 72
Pan-toasted panini with tapenade, sun-dried tomatoes, and smoked scamorza 74
Lisa's portobello-taleggio panini 76
Savory Tarts & Other Dishes 79
Gouda bread pudding 80
Spinach-feta tart 81
Tomato tart with parmigiano-rosemary crust 84
Maytag blue-potato-leek quiche 86
Tamale tart 88
Entrees 91
Roasted asparagus frittata with a crown of sprouts 92
Grilled tuna salad with queso oaxaca 94
Shrimp skewers with smoked mozzarella and bacon 97
Crab-avocado tostadas with queso blanco 99
Halibut with a crispy potato-asiago crust 102
Chicken salad with grapes, toasted almonds, and gorgonzola 104
Ricotta-goat cheese-stuffed chicken breasts with fig conserve 106
Parmigiano-crusted veal scaloppini with arugula salad 108
Pork tenderloin with smoked cheddar-tortilla stuffing 110
Grilled leg of lamb with dilled goat cheese sauce 112
Grilled flank steak salad with queso fresco 114
T-bone steak with parsley-pecorino pesto 116
Beef tenderloin with roquefort-mascarpone sauce 118
Pasta & Risottos 121
Fettuccine with mascarpone and fresh herbs 122
Fusilli with walnuts and cabrales 124
Penne with cherry tomatoes, asparagus, and brie 126
Trenette with basil pesto, potatoes, and marinated provolone 128
Spaghetti with shrimp, scallops, and fresh mozzarella 130
Black bean ravioli with green chile-goat cheese sauce 132
Lasagne with porcini, spinach, sausage, and asiago 135
Ricotta-filled crepes with artichoke-prosciutto ragout 138
Spinach risotto mold with pecorino romano 141
Cristiana's lemon risotto 143
Side Dishes 145
Baked tomatoes with puffy parmigiano crowns 146
Calabacitas-squash, corn, and green chiles with longhorn cheese 148
Southern vegetable medley with creole cream cheese 150
Roasted cauliflower with a roquefort crust 152
Scalloped potatoes and turnips with stilton 154
Fontina mashed potatoes with caramelized onions 156
Lentils with beets and feta 158
Zucchini rolls with herbed ricotta and gruyere 160
Eggplant strata with herbed goat cheese 162
Desserts 165
Semi-frozen orange delight 166
Angel food-berry trifle 168
Lemon blueberry dream 170
Lime zabaglione with raspberries and floating mascarpone clouds 172
Honey-ricotta napoleons with espresso dust 174
Nutty chocolate cream cheese pie 176
Caramelized banana cream tart with a chocolate crust 178
Gingery pear cheesecake 180
Toasted pound cake with white cheddar ice cream and apple chutney 182
Apple pie with roquefort-walnut crust 184
Acknowledgments 187
Index 189
Look this: Artificial Intelligence Handbook or Project Risk Management
The Summer of My Greek Taverna: A Memoir
Author: Tom Ston
The story of a man in love with a place, a woman, and a dream.
Tom Stone went to Greece one summer to write a novel -- and stayed twenty-two years. On Patmos, he fell in love with Danielle, a beautiful French painter. His novel completed and sold, he decided to stay a little longer.
Seven idyllic years later, they left Patmos for Crete. When a Patmian friend Theológos called and offered him a summer partnership in his beach tavérna, The Beautiful Helen, Stone jumped at the chance -- much to the dismay of his wife, who cautioned him not to forget the old adage about Greeks bearing gifts.
Her warning was well-founded: when back on Patmos, Stone quickly discovered that he was no longer a friend or patron but a competitor. He learned hard lessons about the Greeks' skill at bargaining and business while reluctantly coming to the realization that Theológos's offer of a partnership was indeed a Trojan horse.
Featuring Stone's recipes, including his own Chicken Retsina and the ultimate moussaka, The Summer of My Greek Tavérna is as much a love story as it is the grand, humorous, and sometimes bittersweet adventures of an American pursuing his dreams in a foreign land, a modern-day innocent abroad.
Los Angeles Times
It has been too long since our last good food-and-life books. I think of John Lanchester's "The Debt to Pleasure" or "Pass the Polenta" by Theresa Lust, not to mention the writings of M.F.K. Fisher or Elizabeth David. Now and then it is good to have these elegant reminders of slow meals and adventurous appetites.
The Summer of My Greek Taverna is also an expatriate's tale, the story of a writer and a painter and their two young children trying to live in a place that inspires them. Tom Stone adds something to his chosen genre: graphic descriptions of his own querulous doubt at each new decision. It is too easy to forget, in the Peter Mayle world, that these lives require a great deal of risk. There is never enough money, never enough security, and always one is forced to run on instinct: to trust strangers selling houses and, in Stone's case, Greeks bearing gifts. To stick to the dream. I have come to believe that these memoirs, well and honestly written like Stone's, are extremely important; for some of us, a map of the road not taken.
Publishers Weekly
In this feast for all senses, Stone brings readers into the tiny Greek island world of Patmos in a prose that feels as languid as the pace of the Patmian people. At 33, Stone, a Broadway stage manager, puts $10,000 of an inheritance in the stock market and leaves New York for what he intends to be a five-month stay in Greece, where he would fulfill his dream of writing a novel. But five months quickly turns into love, marriage, two children and several years when he meets Danielle, a 23-year-old French painter. After moving to Rethymnon, Stone teaches English as a second language while Danielle continues to paint until an old Patmian friend, Theologos, phones and invites Stone to become his partner for the summer in his beach taverna, The Beautiful Helen. Leaping at the opportunity, Stone, and a very reluctant Danielle, pack up their two children, a Cuisinart and Stone's many recipes, and return to the island where they fell in love and where they would soon learn the hard lessons that come with Greek traditions, bargaining, the ever-present Evil Eye, and their naive trust in Theologos, known to all as O Lados, "the oily one." This nicely told memoir and travelogue is interspersed with Stone's recipes, sensual descriptions of food and place, and the love of his wife and children. (July) Copyright 2002 Cahners Business Information.
Library Journal
Patmos, the small Greek island where St. John lived and wrote, is the setting of this brief but charming autobiographical travelog with recipes. Stone (Greece: An Illustrated History) is in love with Patmos, most of the people who live there, and especially his French-born wife, Danielle, whom he met and married there. One summer, when asked to take over a friend's restaurant at the height of the summer tourist season, Stone was able to turn his cooking avocation into a real job. In this bittersweet memoir, he recounts the reality of working from early in the morning to late at night, with almost no time for friends and family which ultimately forced him to reconsider the allure of his dream island and start thinking about how to live his life in the future. Stone also relates the seesawing friendship between himself and the taverna owner, an old friend who cheated him of thousands of dollars. Although written in the genre of Peter Mayle and Frances Mayes, this down-to-earth travelog certainly does not present a vacation world viewed through rose-colored glasses. Recommended for larger travel as well as cooking collections. Olga B. Wise, Compaq Computer Corp., Austin, TX Copyright 2002 Cahners Business Information.
Kirkus Reviews
Sometime stage manager and screenwriter Stone describes a sojourn in the eastern Aegean darkly tinged by recrimination, doubt, and regret. Perhaps it's the author's decision to disguise the exact location of his foray into food service on the Greek island of Patmos, as well as to change the names of pivotal characters, that brings overtones of contrivance to haunt this narrative. In his early 40s, Stone leases a taverna in partnership with the owner for a single summer of fantasy-fulfillment. He's accompanied by his French wife Danielle, a cipher save for the attributes of sensual beauty coupled with textbook Gallic moral superiority, and their two young children. From there ensues a series of events in which a stereotypical American babe in the woods enraptured by a foreign culture bumps up against the reality of how its actual members live day to day. While Stone is eminently capable of setting the scene and telling a story, he is not a natural humorist. His shtick is to overindulge in self-deprecation while vacillating between idolatry and assassination of supposed Greek national character traits. The author maintains, for example, that if you are a guest in a Greek's house, "he'll give you the shirt off his back," but that if you have done prior business with him, "it's probably your shirt." This less-than-subtle approach assures that readers will feel foreboding even as the lights twinkle in the summer night and customers flock in, confirming at least temporarily Stone's theory that an amateur cook with his expertise could successfully upgrade a typical taverna's fare. (He includes a few recipes from a menu of mostly familiar Greek dishes, with a couple of eclectic additions likechili con carne.) When the denouement arrives, replete with temptation, betrayal, guilt, and alienation, it lands like a plate of cold moussaka. Wistful, bittersweet odyssey of a bad business deal.
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