manchego cheese

[idgy]

I have a block of leftover Manchego Cheese from the Green Chile Bake recipe. Any recipes out there? I did a search, with little success. Thanks

[MaryH]

From a search of epicurious.com (has all the Bon Apetit and Gournmet recipes) - just typed in Manchego and these are two out of about 9 that came up


LEEK, PROSCIUTTO AND CHEESE EMPANADAS

The empanadas can be put together ahead of time and popped into the oven to bake just before serving.

3/4 cup chopped well-rinsed white and pale green part of leek (about 1/2 pound untrimmed)

2 tablespoons chopped sliced prosciutto or ham (about 2 thin slices)
1 tablespoon olive oil
3 tablespoons water
2 tablespoons grated Manchego cheese or mild white Cheddar cheese
1 sheet (about 1/2 pound) frozen puff pastry, thawed

an egg wash made by beating together 1 large egg and 1 teaspoon water

Preheat oven to 425°F.

In a small heavy skillet cook leek and prosciutto in oil over moderate heat, stirring, until leek is softened. Add water and cook, covered, over low heat until leek is soft, about 10 minutes. Pour off any excess water. Remove skillet from heat and add salt and pepper to taste. Let filling cool completely and stir in cheese.

Roll out puff pastry on lightly floured surface into a 12-inch square and with a 4-inch round cutter cut out 4 rounds.

Divide filling among rounds, mounding it in the center, and brush edges of rounds with water. Fold rounds in half, pressing edges together firmly, and crimp edges with tines of fork to seal well.Empanadas may be prepared up to this point 1 day in advance and dept covered and chilled.

Arrange empanadas on a dampened baking sheet and brush with egg wash. ***** top of each empanada several times with fork (for steam vents). Bake empanadas in upper third of oven until puffed and golden, 12 to 15 minutes.

Makes 4 empanadas.

Gourmet
January 1994

BALSAMIC-ROASTED PEARS WITH PEPPER AND HONEY

Four years ago, while food-styling with chef Alain Rondelli, we got to sample one of his creations—an inspired combination of pears and Roquefort and pepper. Its playful mix of sweet and savory led to this dessert.

Active time: 15 min Start to finish: 30 min

2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons balsamic vinegar
4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature
1/4 cup honey

Preheat oven to 400°F.

Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.

Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.

Pour vinegar over pears and roast 5 minutes more.

Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

Makes 4 servings.

Gourmet
October 2000
Alain Rondelli

[Peggy C.]

call it dinner! I love cheese sooooooo much that I wouldn't even think what should I do with this hunk that is left. That being said, I probably have horrible arteries! Oh well, enjoy it I had just tried this for the first time a few weeks ago.:D

[jrichards]

Where I buy my manchego cheese, they also sell a quince paste. Supossedly people in Mexico eat the two of them together - - a Mexican version of our peanut butter and jelly on bread I was told! Anyway, it is really yummy. Or, I'd just eat the cheese with wine too.

[MaryH]

I've never tried these, but the epicurious site has a couple of recipes for the cheese and the quince.

[Holly in KC]

I rarely create my own recipes - I just don't seem to have the knack for it that most of the people on the board have.

Here's an exception. I've made them several times, and my SO really enjoys them.

Holly's Chicken Enchiladas

1 1/2 pounds chicken breast
1 medium yellow onion, diced
2T light cream cheese (the spreadable kind)
1/2 cup Manchego Cheese - shredded
2T sour cream
Juice of 1 lime
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon Cumin
Corn Tortillas
Cheddar cheese, if desired
Light sour cream, if desired

Poach chicken breasts in chicken broth until cooked through (about 15 minutes). Let cool and shred with a fork

Preheat oven to 350

Saute chopped onion (in a little cooking oil) about 5 minutes

Add shredded chicken, cream cheese, manchego, sour cream, lime juice, salt, pepper. Heat (over low) until the cheese melts.

Heat tortillas to soften according to package directions. Place about 1/3 cup of the chicken filling and roll up.

Spray casserole dish with cooking spray. Pour 1/2 jar of green taco sauce on the bottom. Place enchiladas on top. Pour remaining green taco sauce over. Sprinkle with cheddar, if desired (mostly for color).

Bake at 350 for 15 - 20 minutes

Serve with light sour cream, if desired.

[idgy]

Thanks for all the suggestions! I am on a made search for quince now. I live in NYC and have looked at Fairway so far without success. Still searching, if anyone has seen this spread anywhere in NYC!? The enchiladas sound awesome, so may go that route; otherwise wine works with everything!!!

[jrichards]

Idgy -

I checked at the store where I buy quince paste to see if it was on their website (it wasn't). So, I emailed them and this is what they said:

We can ship quince paste. We sell it at the deli for $13.99 a pound. Since it is not on the website you can order by email at this address [tmorell@zingermans.com] or by phone at 877 665 3213. We are happy to help.

Toni Morell
Managing Partner
Zingermans.com
620 Phoenix Drive
Ann Arbor, MI 48108
877 665 3213
http://www.zingermans.com