I think I'm becoming a food snob

[aggie94]

If anyone read my post on the "What's your favorite kind of cheese thread," you'd know that I don't really like cheese all that much. I opened my fridge last night to find not only the standard Kraft singles (for grilled cheese sandwiches), but a tub of Rondele garlic & herbs cheese spread, a tub of smoked cheddar spread for crackers, a hunk of pepper jack, another hunk of smoked cheddar, goat cheese, smoked gouda, fontina, and wedges of asiago, pecorino romano, and parmigiana-reggiano. How scary is that??

[aggie94]

The smoked cheddar is DH's and he uses it solely on crackers. I bought the smoked gouda for a bruschetta recipe, which was wonderful, and I've also used it in the CL recipe for smoked gouda, mushroom, and spinach risotto. The risotto isn't my favorite, though, so I'm stumped as to what to use the leftovers for.

[gertdog]

Ooh! I'm not aggie94, but I have to share *my* favorite use for smoked gouda. I have a recipe for smoky white bean soup (vegetarian) that uses smoked gouda, and it's soooo good. I make it many, many times a year, but it's quite filling, so I don't use it in my summer menus.

Smoked gouda on cracked pepper water crackers are a reeeeeallly close second though!

[Jewel]

Originally posted by gertdog:
Ooh! I'm not aggie94, but I have to share *my* favorite use for smoked gouda. I have a recipe for smoky white bean soup (vegetarian) that uses smoked gouda, and it's soooo good. I make it many, many times a year, but it's quite filling, so I don't use it in my summer menus.



Gert, you know better than that!! Where's that yummy-sounding recipe!! Fire up your printer, Aggie, you may have your answer for your leftovers as well! http://www.cookinglight.com/bbs/biggrin.gif Thanks Gert!

[SandyM]

Ditto gertdog (I love that name - my mom's name is Mary but she has been known as Gertie since she was a child).

Beans & cheese together - bless my soul, bring it on!!! http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif

[BlueMoose]

Hey Gertdog...

Still waiting for that recipe! http://www.cookinglight.com/bbs/wink.gif

Thanks,
Chrisi http://www.cookinglight.com/bbs/smile.gif

[kima]

I think the lesson here is never mention a yummy sounding recipe without posting it. No need to wait for requests- you know someone will want it!! Count me in on this one!!!

[SoCal]

Just bumping this up begging for gertdog's Smokey White Bean Soup recipe...puhleeeeaaaaze!

[laughsandlaughs]

My husband's a vegetarian, so I used smoked cheeses in recipes where I've left out the meat or replaced it with meat substitutes, so that I can still get that smoky flavor. Another GREAT use for it is on a grilled cheese with sauteed crimini mushrooms and onions! Add some sliced tomatoes and I'm in heaven.

BTW, I recently learned from the FoodNetwork that I was sauteing my mushrooms wrong. I usually add a little oil to the pan over about medium heat and add the 'shrooms. They said that was stewing them, not sauteing them, as they're mostly water and must have HIGH heat to really saute. Well I did that last night and I swear they were better!! They just had more flavor. Thought I'd pass it on.

[Jewel]

Gertdog...no pressure. http://www.cookinglight.com/bbs/tongue.gif

[SusanMac]

I recently had the same relevation. DH and I are on a haitus from cheese & crackers (which had somehow become a *daily* pre-dinner snack). It's sooooo hard. I'll still cook with cheese, but am trying to cut back on that too. Quiche tonight though :-) (first cheese consumption in about 4 days. that's a record for me)

We're headed to Austin this weekend, though....hello Chips & Queso!

[emilycat]

I think I would like to come raid your refrigerator. http://www.cookinglight.com/bbs/biggrin.gif

[aggie94]

Emily,

You'd be welcome to! I got quite a few of these cheeses for different recipes that I had picked out for entertaining friends this past weekend, and now I need to find ways to use them up. Some of the others were bought for designated recipes, but I'm feeling recipe overload!!

[Jewel]

Aggie, what are your favorite uses for the Smoked Cheddar and Smoked Gouda? I've tasted both and loved them, but wasn't sure what I'd use them for besides cheese & crackers, and I can't stop once I start on those! http://www.cookinglight.com/bbs/biggrin.gif

[SoCal]

We are a patient bunch gertdog http://www.cookinglight.com/bbs/wink.gif . I've got my printer warmed up and waiting to spit out your recipe for Smokey White Bean Soup and I've got smoked gouda chilling in the fridge!! No hurry though http://www.cookinglight.com/bbs/biggrin.gif !

[This message has been edited by SoCal (edited 06-20-2001).]

[gertdog]

Oops, sorry, somehow I never made it back to this thread. And to think I kept you all hanging... you really are a patient bunch. http://www.cookinglight.com/bbs/wink.gif

The recipe is posted on this thread now...
http://www.cookinglight.com/bbs/Forum1/HTML/008490.html

[This message has been edited by gertdog (edited 06-21-2001).]

[adb]

Here is a great salad that uses Gouda from Food & Wine. I made it for a dinner party a couple of months ago and it stole the show from the main course.

There is a picture on www.foodandwine.com (http://www.foodandwine.com)

Warm Mushroom Salad

© Beatriz Da Costa
Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce.

SERVINGS: 6

INGREDIENTS:

3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (1 ounce)

MAKE AHEAD

The vinaigrette can be made up to 3 hours ahead.


STEPS:


1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300°. In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.

2. In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.

3. Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.

4. In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.

[This message has been edited by adb (edited 06-21-2001).]

[This message has been edited by adb (edited 06-21-2001).]

[SandyM]

Here's the link with the recipe:
http://www.cookinglight.com/bbs/Forum1/HTML/008490.html

[Peggy]

abd,

Thanks for the great mushroom salad recipe! It looks wonderful!

Peggy