This recipe will make about six people.
Ingredients:
1 8 ounce can pizza sauce
1 package of mushrooms, or two small cans of sliced mushrooms
1 large tomato or two medium sliced
1 pound shredded or sliced mozzarella
30-35 finely sliced banana peppers
1 large green pepper finely
1 or 2 cans black or green olives thinly sliced.
6 bread buns split in half
Methods:
Get the oven preheated to 400 degrees. Slice the buns in half, choose any amount really, just adjust ingredients accordingly. On bottom half of buns spread pizza sauce thinly, layer mushrooms, tomatoes, peppers, olives and cheese. Then season with salt and pepper to taste. Replace the tops. Spray heavy duty foil with non-stick spray and wrap the sandwiches up tightly. Place on a baking sheet, and into the oven for 12-15 minutes, or until the cheese is golden and melted.
Alternative Cheeses:
Extra Sharp Cheddar, Sharp Cheddar, Muenster, Provolone, Smokey Swiss, or Swiss
Friday, October 14, 2011
Wednesday, October 12, 2011
Cheese Recipe 20: Cheese Pizza Sub
This recipe will make about six servings.
Ingredients:
2 packages sliced pepperoni (about 3 ½ ounces each)
36 mild banana peppers sliced into thin rings
1 medium onion halved and thinly sliced or diced up
1 can of black or green olives thinly sliced
18 slices mozzarella cheese or it can be shredded
10 slices Muenster cheese or it can be shredded
1 cans (8 ounces) Pizza sauce
6 submarine sandwich buns, about 9 inches split
Method:
Get the oven preheated to 425 degrees. On bottom half of sandwich buns, spread pizza sauce in a thin layer. Then layer pepperoni, onions, olives, peppers, cover with both mozzarella and Muenster cheese. Place tops on last. Wrap each sandwich in tin foil and then place on a baking sheet. Place in oven for about 12-15 minutes or until cheese is melted and golden.
Alternative Cheeses:
Swiss cheese, Extra Sharp Cheddar, Italian Cheddar Cheese Curds
Ingredients:
2 packages sliced pepperoni (about 3 ½ ounces each)
36 mild banana peppers sliced into thin rings
1 medium onion halved and thinly sliced or diced up
1 can of black or green olives thinly sliced
18 slices mozzarella cheese or it can be shredded
10 slices Muenster cheese or it can be shredded
1 cans (8 ounces) Pizza sauce
6 submarine sandwich buns, about 9 inches split
Method:
Get the oven preheated to 425 degrees. On bottom half of sandwich buns, spread pizza sauce in a thin layer. Then layer pepperoni, onions, olives, peppers, cover with both mozzarella and Muenster cheese. Place tops on last. Wrap each sandwich in tin foil and then place on a baking sheet. Place in oven for about 12-15 minutes or until cheese is melted and golden.
Alternative Cheeses:
Swiss cheese, Extra Sharp Cheddar, Italian Cheddar Cheese Curds
Sunday, October 9, 2011
Cheese Recipe 19: Meatball and Mozzarella Sandwich
This recipe will make one sandwich.
Ingredients:
2 ounces fresh mozzarella cheese, thin deli-sliced
1 six inch long hoagie roll
¼ cup basic tomato sauce or spaghetti sauce
3 Italian Meatballs
Method:
Heat the oven, setting on broiler to low and place a rack in the middle. Warm the meatballs and the sauce up in a covered microwavable dish or on the stove top. Cut a notch the shape of a V, about 1 inch wide into the top of the hoagie roll, it can be discarded. Some of the roll's interior will need to be removed to form a pocket for the meatballs. Arrange the meatballs into the roll, cover with the sauce and then the mozzarella cheese. Place these on a foil lined baking sheet. Place this under the broiler until the cheese is melted, frothy and brown. Bread should be toasty, it will take about 3-4 minutes.
Alternative Cheeses:
Provolone, Muenster, Cheddar, Swiss
Ingredients:
2 ounces fresh mozzarella cheese, thin deli-sliced
1 six inch long hoagie roll
¼ cup basic tomato sauce or spaghetti sauce
3 Italian Meatballs
Method:
Heat the oven, setting on broiler to low and place a rack in the middle. Warm the meatballs and the sauce up in a covered microwavable dish or on the stove top. Cut a notch the shape of a V, about 1 inch wide into the top of the hoagie roll, it can be discarded. Some of the roll's interior will need to be removed to form a pocket for the meatballs. Arrange the meatballs into the roll, cover with the sauce and then the mozzarella cheese. Place these on a foil lined baking sheet. Place this under the broiler until the cheese is melted, frothy and brown. Bread should be toasty, it will take about 3-4 minutes.
Alternative Cheeses:
Provolone, Muenster, Cheddar, Swiss
Tuesday, October 4, 2011
Should Certain Cheeses Be Served At Certain Temperatures?
Congratulations! A party is coming up and you've planned the perfect evening of fun. You have chosen the best drinks and paired them with some fantastic appetizers. You've even hunted and foraged for all sorts of unique and flavorful cheeses from across the globe to entice your guests to try. Now all you have to do is figure out some of the best ways to serve them. Here are a few pointers to get you on your way.
First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.
This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.
If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.
It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.
First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.
This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.
If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.
It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.
Friday, September 30, 2011
What Are Some Of the Different Types Of Specialty Cheeses?
There are so many varieties of cheese it's very difficult to not find a kind you like. Often parents can only get their children to eat certain foods if cheese is involved. But maybe you've developed past this taste and want to try some of the artisan or specialty types. Well here's a few you may like to start with.
Most of us have had American, Cheddar, Colby, Monterey Jack, Swiss, Feta and Bleu. But have we all had Brie? If you haven't it's a great place to start. If you have it's a great place to go even more specialty. If you haven't tried Camembert it's a good way to step it up a notch. It's not exactly Brie, but a richer flavored, similar texture. It comes from Normandy and some people say there's a hint of apple to its flavor. It is creamy if you serve at room temp and quite firm if chilled.
Maybe you'd like to try a specialty that doesn't come from France. The Dutch are quite known for making excellent cheeses also. Edam is mild, a little salty and very yummy. It's not far out there in flavor and often quite easy to get a hold of. You can serve with fruit, crackers or bread. Or add it to a sauce to richen the flavor. Another great style that comes from the Dutch is Gouda. This cheese is stronger in flavor and if it's young can be quite creamy. As it ages it tends to become firmer and almost bitter in taste. If you really want to search for unique Gouda, try it made from goat milk. It's white instead of yellow and milder in flavor.
Maybe you've already tried both Dutch and French varieties but haven't had a good German cheese; Limburger could be just your ticket. It's come to be known as one of the stinky kind, but don't let that keep you from tasting this delicious import. It has a flavor that is both creamy and tangy, similar to Brie. The rind is the strong, smelly part of the cheese. If you're not up to it, trim this off. Enjoy with veggies, crackers or a cold stein of German beer!
Whichever specialty is for you make sure to stretch your taste buds and go for something unique and new. You only get to live once, and you might as well try all the cheese the world has to offer!
Most of us have had American, Cheddar, Colby, Monterey Jack, Swiss, Feta and Bleu. But have we all had Brie? If you haven't it's a great place to start. If you have it's a great place to go even more specialty. If you haven't tried Camembert it's a good way to step it up a notch. It's not exactly Brie, but a richer flavored, similar texture. It comes from Normandy and some people say there's a hint of apple to its flavor. It is creamy if you serve at room temp and quite firm if chilled.
Maybe you'd like to try a specialty that doesn't come from France. The Dutch are quite known for making excellent cheeses also. Edam is mild, a little salty and very yummy. It's not far out there in flavor and often quite easy to get a hold of. You can serve with fruit, crackers or bread. Or add it to a sauce to richen the flavor. Another great style that comes from the Dutch is Gouda. This cheese is stronger in flavor and if it's young can be quite creamy. As it ages it tends to become firmer and almost bitter in taste. If you really want to search for unique Gouda, try it made from goat milk. It's white instead of yellow and milder in flavor.
Maybe you've already tried both Dutch and French varieties but haven't had a good German cheese; Limburger could be just your ticket. It's come to be known as one of the stinky kind, but don't let that keep you from tasting this delicious import. It has a flavor that is both creamy and tangy, similar to Brie. The rind is the strong, smelly part of the cheese. If you're not up to it, trim this off. Enjoy with veggies, crackers or a cold stein of German beer!
Whichever specialty is for you make sure to stretch your taste buds and go for something unique and new. You only get to live once, and you might as well try all the cheese the world has to offer!
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