ISO: Favorite Recipes Using Asiago

[Linda in MO]

I have a huge block of asiago cheese I bought at Sam's, so I'm looking for ideas on what to use it in. I'm definitely going to make the asiago pepper bread. I can't decide if I even like it. It kind of has a musty flavor. Is this what it's supposed to taste like? Or is the brand I bought just not very good quality? And can I freeze it?
Thanks!

[Hockinginn]

Linda--you can use asiago like parmesean, they're very similar in taste (asiago is milder). It's excellent in risottos--I make one with fennel and asiago and it's really good. It does freeze well, especially if you're just grating it. Just wrap it in plastic then in tinfoil and put in a freezer bag.

[aggie94]

There's a CL orzo recipe with asiago and chicken, that's very good. Also, my personal favorite is CL's loaded mac and cheese (except that I make it "unloaded").

[schuh]

I second the orzo with chicken and asiago -- good and easy. There's also a good asiago dip, if you want an appetizer.

[Jessica]

Just a vote for the Asiago pepper bread. Resist the urge to add more cheese--it is perfect the way it is. I am embarrassed at how quickly we ate that bread. Mmmmm

[Kristi]

Another vote for the orzo with chicken and asiago. Also, there is another recipe that uses cavatappi, spinach, sun-dried tomatoes, garlic and asiago (and maybe parmesan too) that is super easy and tastes wonderful.

[lindrusso]

Here's a good recipe using Asiago:

PASTA WITH ASIAGO CHEESE AND SPINACH
From CL - May 1998

3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi (about 12 ounces uncooked ridged spiral pasta)
1 (10-ounce) bag fresh spinach, torn
3/4 cup (3 ounces) grated Asiago cheese
1/2 cup (2 ounces) finely grated fresh Parmesan cheese

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

2. Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

[MPHenderson]

One of my favorite combos is whole wheat pasta tossed with wilted swiss chard, olive oil and lashings of asiago!

Swiss chard and asiago balance wonderfully!

Enjoy!

[valchemist]

I have made (and loved) the Asiago Pepper Bread. I also made some great croutons with the leftovers.

Here is another recipe that I have tried. My husband and I thought it was wonderful. It is similar to the one posted by lindrusso.

Valerie


* Exported from MasterCook *

Cavatappi with Spinach, Beans, and Asiago Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : April '97 Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6 ounces
uncooked spiral-shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans -- drained
2 garlic cloves -- crushed
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)

Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.

Serving Size: 2 cups

Source:
"Cooking Light, April 1997, p.196"
Copyright:
"© Cooking Light"

Per Serving (excluding unknown items): 481 Calories; 12g Fat (22.7% calories from fat); 22g Protein; 72g Carbohydrate; 10g Dietary Fiber; 13mg Cholesterol; 362mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : For a simple dish, this contains many healthful ingredients, plus the flavors are complex. If you toss the spinach and Asiago cheese while the pasta is still warm, the spinach will wilt and the cheese will soften. When this happens, the flavors blend and become more pungent. This is peasant food at its best.
—Associate Food Editor Cynthia LaGrone

[coop]

Just a quick note to let you know I use Asiago on my pizza. My family prefers it to mozzarella.

[goldilocks]

the hot asiago cheese dip is very good. here is the recipe:

Ingredients
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1-1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)


Directions
Prep Time: 10 minutes
Cooking Time: 30 minutes

Preheat oven to 350º.

Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350º for 30 minutes or until bubbly. Serve with toasted bread.

[This message has been edited by goldilocks (edited 04-25-2001).]

[This message has been edited by goldilocks (edited 04-25-2001).]

[Linda in MO]

Originally posted by aggie94:
Mildewy and musty? Hmmmm. I'm not sure those are words that I would use to describe the Asiago I've had. Mine does taste similar to Parmesan, but quite a bit stronger. Nutty is the word that I hear a lot, and I think it's pretty accurate. What kind of Asiago did you get?

Unfortunately I don't remember the brand because I threw the original packaging away. Whatever Sam's sells. Maybe this just isn't a very good brand or I got a "bad" one. Anyone ever buy it from Sam's?

[aggie94]

I was actually wondering whether your Asiago is fresh or aged. According to what I've read, Asiago cheese in Italy (and stuff that is imported) is generally fresh Asiago, and the taste is more mild and the texture is softer. I've never tasted fresh.

I think most of what is made in the US is aged Asiago, and the taste is stronger and sharper the longer it's aged. Also, the color is darker the longer it's aged. And aged Asiago will be very crumbly (harder to grate, because chunks will break off). The stuff I get is colored sort of a yellow/light brown color and crumbles pretty easily.

I suppose it's possible that you just got a bad batch, but I wonder if maybe yours is just very aged, so that the flavor is pretty strong? Sorry I can't be more helpful.

[jliah]

Our family also enjoyed the recipe posted above for Cavatappi with Spinach, Beans, and Asiago Cheese. YUMMY.

[Linda in MO]

Thanks guys! I'm still not sure about the taste of this stuff. Mine tastes almost mildewy and musty and doesn't really taste like Parmesan at all. Is this normal? I think I will just stick to buying Parmesan or Romano.

[aggie94]

Mildewy and musty? Hmmmm. I'm not sure those are words that I would use to describe the Asiago I've had. Mine does taste similar to Parmesan, but quite a bit stronger. Nutty is the word that I hear a lot, and I think it's pretty accurate. What kind of Asiago did you get?

[tuff2000]

I thought this was a good thread to bump up, considering I just bought asiago cheese for the first time! I have never had it before. So tonight I think we are going to make the Cavatappi, with spinach, beans and asiago cheese, from the Cl complete. If anyone has any other favorite recipes for asiago, please "let me in your secrets" Thanks!:)
Tara

[sunberst]

good thread! i love asiago!

you can use asiago in this recipe: french-bread pizza with sausage, clams & mushrooms (http://community.cookinglight.com/showthread.php?s=&threadid=31797)

or my favorite, asiago cheese puffs (http://community.cookinglight.com/showthread.php?s=&threadid=30319). there is also another recipe on that thread, a cl asiago dip that is delicious as well!

you can pretty much sub asiago for any recipe that calls for parmesan.

[tuff2000]

Thank you sunberst. I checked out both of the threads, I will definitley have to try a few of these recipes! Thank you:)

[tuff2000]

I just wanted to report back on the Cavatappi with spinach, beans, and asiago. I really can't believe how good this turned out, it was just "too" easy:) I will definitley make this again. It took no time at all to put together. BTW, I had read a few reviews of this, and therefore I sauteed the garlic and spinach before tossing it with the pasta and other ingredients. I also used whole wheat cavatappi!! This was pretty tasty for such a simple meal:)

[Gracie]

Can someone post the orzo with chicken and asiago recipe? I can't find it on the homepage or in a search.

Thanks!

Loren

[meslgh]

Gracie, I was also intrigued by the orzo with chicken and asiago when I read this thread. I found it on the CL recipe finder, where some of the reviews indicated that it was bland. I still want to try it, because it sounds soooo easy. Here it is (I hope the formatting doesn't get all messed up, because I'm out of time to correct it):

Orzo with Chicken and Asiago

Broth-infused pasta gives this dish a character similar to risotto, but it's a lot less fussy--ready to serve in half an hour.
INGREDIENTS:1 cup water1 (16-ounce) can fat-free, less-sodium chicken broth12 ounces skinned, boned chicken breast, cut into bite-size pieces1-1/4 cups uncooked orzo (rice-shaped pasta)1 cup frozen green peas, thawed1/2 cup (2 ounces) grated Asiago cheese, divided1/4 teaspoon salt1/4 teaspoon dried rosemary, basil, or oregano1/8 teaspoon black pepperINSTRUCTIONS:Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.NUTRITIONAL INFO:calories: 384 carbohydrates: 45.7 g cholesterol: 64 mg fat: 5.9 g sodium: 656 mg protein: 34.3 g calcium: 179 mg iron: 3.3 mg fiber: 2.9 g YIELD:4 servings (serving size: 1-1/4 cups) PREP TIME:5 minutes NUTRITIONAL INFO:25 minutes

(Oh well, the info is all there, even if the formatting is a mess. Sorry.)

[Gracie]

thank you meslgh! It does look like it could a little something. Anything quick is great for me this week!

Loren

[LaurenP]

If you want a strong flavored asiago, buy the aged.