Monday, January 12, 2009

Cheese Glorious Cheese or The Summer of My Greek Taverna

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     xi
Appetizers     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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