queso question

[valchemist]

Well, somehow I managed to buy an ingredient that I never ended up using (I am sure that has never happened to anyone else) and now I have no idea what to do with it.

The ingredient I never used was a big one pound chunk of queso blanco, aka queso fresco. According to my MasterCook "tips", queso fresco is "...similar to farmer cheese or cottage cheese. This white, slightly salty cheese is available in Latin markets and many supermarkets."

The only recipe that I found doing a MasterCook search was the Ecuadorian Potato and Cheese patties...and even then the Queso Fresco was an alternative ingredient.

Does anyone have any ideas for how I could use my queso?

Gracias,
ValQuimica

[jmarie]

I did a web-based search engine and came up with this recipe. This recipe says that this can be used in place of Feta Cheese.


Amount Measure Ingredients Preparation
SMOKED TURKEY BRINE
1/4 Cup brown sugar
3 Tablespoons white sugar
1/4 Cup Kosher salt
3 Quarts water
1/4 Teaspoon ground allspice
1/2 Teaspoon ground cinnamon
1 Tablespoon oregano leaves
3 bay leaves
8 TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH) If using
hindquarters, remove thigh bone
3 Tablespoons vegetable oil
3 Ounces red onion sliced
3 Ounces yellow bell pepper sliced 1 inch strips
3 Ounces red bell pepper sliced 1 inch strips
2 Tablespoons brown sugar
1/8 Teaspoon ground allspice
1/8 Teaspoon ground cinnamon
2 Tablespoons sherry vinegar
1/4 Cup sliced almonds toasted
1/2 Cup cilantro leaves
BLACK BEAN SPREAD
2 Cups black beans cooked
6 Ounces liquid from cooked black beans
2 Tablespoons peanut oil
1/4 Cup white onion fine dice
1 Tablespoon garlic minced
6 Ounces chipotle sauce prepared sauce
2 Teaspoons ground cumin toasted
2 Teaspoons ground oregano toasted
2 Teaspoons red wine vinegar
AVOCADO SALSA
1/4 Cup red pepper fine dice
1/4 Cup red onion fine dice
5 serrano chiles seeded and fine dice
1/4 Cup Roma tomatoes seeded and fine dice
2 Tablespoons cilantro fine chop
1 Tablespoon mint fine chop
4 avocados small dice
2 limes juiced
To Taste Kosher salt
SERVICE AND PLATING
12 corn tostada shells, 7 inch fried crisp
3/4 Cup Queso Fresco (or substitute plain feta cheese)
As needed cilantro leaves
As needed sliced almonds toasted
Method
SMOKED TURKEY BRINE

In a saucepot, mix together the sugars, salt, water and spices. Bring to a simmer, stirring
until the sugars and salt are dissolved. Remove from the heat and allow to cool.
Pour the cooled brine over the turkey parts, completely covering the turkey.
Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14
hours.
Remove turkey from the brine and quickly rinse off the herbs and spices under cold
water.
Smoke the turkey at 300 degrees Fahrenheit for 1.5 hours with light applewood smoke (or
according to the manufacturer's directions), or until the turkey parts are cooked through to
an internal temperature of 180 degrees F. If a smoker is not available, use pecan or
mesquite wood with a wood burning grill and replenish the wood as needed to maintain a
300 degree heat.
SMOKED TURKEY PICADILLO TOSTADAS

Remove poultry from turkey legs and shred into bite size pieces. Measure 4 pounds of
shredded smoked turkey.
Heat saute pan over medium-high heat and add oil. When oil begins to smoke, add onions
and saute until they start to brown on edges; add 4 pounds turkey and peppers and
continue to cook over medium-high heat.
Once turkey and peppers begin to brown, add brown sugar and spices. Cook until sugar is
melted, approximately 45 seconds.
Deglaze pan with vinegar and continue to cook until all liquid is evaporated. Remove
from saute pan and cool on a sheet pan. Once cool, stir in almonds and cilantro leaves.
BLACK BEAN SPREAD

Puree cooked beans and liquid in a food processor until smooth. Set aside.
Heat oil in a large saute pan, over high heat. Saute onions and garlic until they begin to
brown. Add pureed beans, chipotle sauce, cumin and oregano.
Lower heat to medium and allow entire mixture to thicken, stirring occasionally, about 10
minutes.
After mixture thickens, stir in vinegar.
AVOCADO SALSA

Thoroughly mix all ingredients in a mixing bowl. Season to taste.
Pack the avocado salsa into a ring mold to form the base for the tostada. Note: The salsa
must be used immediately or discoloration will occur.
SERVICE AND PLATING

Cover tostada shells with black bean spread and top with picadillo mixture.
Serve atop avocado salsa. Garnish with fine crumble Queso Fresco cheese and additional
cilantro leaves and toasted sliced almonds.
Can be served hot or cold. If served hot, omit cooling step in picadillo method. Note: May
also be served as an lunch entree.

[Chef Cindy]

Hi valchemist, I just pulled out a Mexican cookbook that I have and in the glossary of terms the book states "Queso Fresco is used in cooking and as a garnish. Also commonly used instead of Monterey Jack cheese."
I live in a community with a large Mexican population and Queso Fresco seems to be a very common cheese though I have not used it personally. Let us know what you decide to do with it.

[makedah]

I thought there were a couple of recipes in Gusto! that called for queso fresco. I'm not sure.

[mightyh]

I have a Mexican cookbook that uses a lot of queso fresco, but you'd have to point me to the type dish in which you're interested. It says queso fresco can be easily substituted for feta, parmesan, or goat cheese.

[sneezles]

Chili con Queso is the best way for using it. Add a little white cheddar and some chopped green chiles...white chili con queso!

[newsomz]

i use farmers cheese to make arepas. they are basically cornmeal patties w/ cheese.. however, you have to used precooked white cornmeal (aka PAN).. i don't know if you can get that where you are.. they are really tasty and i make them when i make piccadillo or carne mecheada (sp?) a really good brisket w/ peppers, onions, and cilantro. i got both recipes from my room mate.. her dad is from south america.. here they are in case you are interested:* Exported from MasterCook *

Arepas

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups Harina PAN
dash salt
2 tablespoons oil
8 ounces farmer's cheese, Queso Blanco, or Gouda -- grated

Combine water with salt and oil; mix in Harina PAN. Cover, let stand - about 5 min. - until you have a good consistency (not too wet and not too dry). May need additional water or Harina PAN. Then add grated cheese and mix to a workable consistency - about 5 min. Add water if too hard - the consistency should be harder than pie dough. Fashion arepa with hands (roll dough into ball and then pat out to circle - should be about 1/2 inch thick). Grill on a greased griddle or in a skillet

Carne Mecheada

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
brisket or flank steak
chopped onions
chopped garlic
chopped red bell pepper
chopped green bell pepper
salt
pepper
bay leaf
cumin
lemon juice
1 bunch cilantro
olive oil

Season meat with lemon juice, salt, pepper and cumin. Saute the chopped onions and garlic in olive oil in a large saucepan. Add the brisket and brown on both sides. Add chopped peppers and bay leaf. Cover meat with water and cover pan. Simmer meat for several hours until meat is tender and will shred with a fork. you will have to keep checking the water level in teh pan and adding liquid as it cooks away. Also, towards the end of the cooking time, chop to cilantro and add to the cooking liquid. The meat should get very brown and should have a good flavor - adjust the seasonings as necessary. When the meat is done, let the liquid cook down until there is just a little left. Take the meat out and cut it into very small pieces then put the meat back in the pot to mix with the cooking liquid.

carrie

[Grace]

I would definitely use it like cottage cheese. There are plenty of cake recipes, blintzes, or even as a replacement for ricotta in a lasagna or something. I don't think you necessarily need to go "hispanic" (unless you want to!). I just watched Cooking Live with Sara Moulton on Saturday, and she had a guest who is Italian who used this, and said it is something that is used in particular around Easter in Italian cooking. Anyhow, if you need any recipes for cakes or blintzes, etc., I have them - let me know and I'll post.

[valchemist]

Wow, thanks for all the help. Keep it coming, the cheese expiration date isn't until May 2.

jmarie and chefcindy - I see that the queso fresco seems to be used as a finishing touch. They say it can be used in place of monterey jack but the consistency is SO different. More like feta, but a bit more moist. It is hard to tell because it is still in the package.

makedah - I haven't seen the Gusto! magazine yet. I wonder if they will get their own website. I will do some investigation. maybe there already is one.

mightyh - I haven't done much Mexican cooking, so I don't have a whole cookbook on that cuisine as you do. Do any of the recipes use the cheese within the main dish recipe as opposed to putting it on at the end for a finishing touch?

sneezles - have you used the queso fresco on top of chili? does it melt nicely like regular monterrey jack (for example)? that was why I wasn't sure how to use it...doesn't seem like a good "melting cheese." But I guess it doesn't have to melt to be good.

Carrie - that recipe sounds really good. I have never seen Harina PAN here in CT but then again I have never looked. But The recipe you submitted brings up a question...how would I "Grate" my Queso Blanco? As I said earlier, it is kind of the consistency of feta, as far as I can tell through the packaging. Maybe there are different types of Queso Blanco and some can be grated?

Grace - nice idea! change of pace. I never thought of it in desserts (if you get a chance can you post a cake recipe to give me an idea of how this would work). Actually, maybe I could use it in a lasagna that I am planning to make this week. Here I was thinking Mexican, but some other obvious uses are right under my nose.

Valerie

[Grace]

Val, here is one that's a typical German cake. They use this sort of cheese for baking all the time. I apologize that the amounts are in grams, rather than cups, but I'm taking it from a German baking book and have to translate (which accounts for the weird sounding directions!)

Apricot-Almond Cake

250g Flour
1 pinch baking powder
1 pinch salt
125g sugar
1 egg
zest of 1/2 a lemon
125g butter or margarine

For the Filling:
3 eggs
250g sugar
zest of 1/2 a lemon
300g queso fresco
100g ground almonds
1 Tblsp. flour
1 can/jar apricots (850 grams)
Powdered sugar for the top

For the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle. Add the sugar, egg and lemon zest. Stir well. Cut the butter into pieces, add to the dough and knead it in. Turn dough out onto floured surface and roll the dough into a 32 cm. circle.

Grease a 24 cm springform pan and lay the dough into it, pressing the dough up the sides. With a fork, stick the bottom of the dough all over.

For the filling, separate the eggs. Beat the egg yolks and sugar until foamy.
Add the lemon zest, cheese, almonds and flour, stirring well. Beat the egg whites to stiff peaks and fold into the egg yolk mixture. Pour into prepared crust, and place the drained apricots on top of the filling, face down. Bake in a preheated oven (400ºF) for about 1 hour. Allow to cool for about 10 minutes, carefully remove outer ring, and allow to cool completely on a wire rack. Dust with powdered sugar and cut into 16 slices. About 325 calories each.

[This message has been edited by Grace (edited 04-16-2001).]

[valchemist]

oh wow, that sounds great!! my mouth is watering just thinking about it.

Don't worry about the units of measurement - I just appreciate that you took the time to translate! Thanks.

[This message has been edited by valchemist (edited 04-16-2001).]

[newsomz]

well, the cheese i get is a harder consistency. however, i suppose you could just crumble it and that would work just as well.

carrie

[valchemist]

okay, thanks carrie. that makes sense.

[hka]

Hi valchemist, I just saw this recipe on the CL website for the Gusto! magazine. It sounded good and I thought you might like to try it with your cheese.

Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)
This dish--created by Maricel Presilla, a food historian, chef, and co-owner of Zafra restaurant in Hoboken, New Jersey--was a hit in our Test Kitchens. For a vibrant color, cook the patties in Annatto Oil.


FOR 6 SERVINGS:
1-1/2 teaspoons kosher salt
2 medium peeled baking potatoes, quartered (about 1-1/4 pounds)
6 tablespoons (1-1/2 ounces) shredded queso fresco or Monterey Jack cheese
2 tablespoons minced green onions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
3/4 cup diced tomato
1/2 cup julienne-cut red onion


1. Place 1-1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.

2. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

3. Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion. Yield: 6 servings (serving size: 1 patty).

CALORIES 157 (26% from fat); FAT 4.6g (sat 1.8g, mono 1.3g, poly 1.2g); PROTEIN 4.2g; CARB 24.9g; FIBER 2.1g; CHOL 6mg; IRON 0.6mg; SODIUM 279mg; CALC 64mg

[valchemist]

I think that recipe sounds great, hka. And I actually think I will be making it soon. But this is another case where I think my cheese is a bit different from the one called for in the recipe. This recipe and the one that carrie submitted says the queso fresco needs to be shredded. My queso fresco is very soft - not shreddable.

[breadmama]

Your cheese sounds like the Queso Blanco or Queso Fresco block of cheese I bought from Costco in a moment of weakness. They were sampling it, and all they did was slice it and cook the slices for a short time in a non-stick pan. Fried cheese without the breading! It was delicious, and my kids really liked it. I ended up cutting the big brick into fourths and freezing 3/4 of it so we wouldn't go nuts or waste it. That's the only way I've served it, mostly as an after-school snack. You could try this as a way to use some of it up.

[luv2cook]

the cheese I've used like that melts great and you can top it on anything or in anything. Yum. Wouldn't use it like cottage cheese, tho...but that just my opinion...

[valchemist]

oooh...that fried cheese idea sounds yummy. and easy, too.

there are so many great ideas here!

[Vanessa]

Hi. I think yours is queso del Pais very similar to Farmer's cheese. We use it to make Almojabanas (ricemeal balls) which is an appetizer. You can also gently cut the cheese and fry it in the skillet (queso frito).
Almojabanas de Puerto Rico
2 c milk
4 tab butter
3/4 tsp salt
Heat in saucepan to a boil above ing. Remove from heat.
2 c very fine ricemeal (try Goya)
2 tsp baking powder
3 large ehhs
Combine ricemeal and baking powder and mix with contents on saucepan. Add eggs one at a time and mix (can use wooden spoon)
Cook over mod heat stirring constantly with a wooden spoon, until mix separates from sides and bottom of saucepan
Remove from heat.
1/2 pound queso de la tierra
Crumble or using a fork crumble or mash cheese and add to saucepan. MIx well.
Vegetable oil for frying
Drop mix by spoonfuls in fat heated to 375 until golden brown. REmove and drain on absorbent paper.
Note: My mom also takes the dough in her hands and makes small round balls then drops in oil.

[Anne]

Hi Valchemist. I like to use queso blanco on 'Mexican style' pizzas. I make a crust with half corn meal, half flour and top it with queso blanco, fresh tomatoes, green onions, basil, black or pinto beans (whole, cooked), and a sauce made of tomatoe paste and chipotle peppers. Sometimes I also add bell peppers, corn, or spicy sausage.