This is a very good sauce. Very good. Seriously good.
Now, I'm not sure on the exact amounts of stuff as I do a lot of "eye-balling" in the kitchen. But this'll give you a good start.
The idea is you want the sauce to still be pourable when it cools, but still be tasty and chocolaty.
Here's what you need:
2 cups of dark cooking chocolate (melts or pieces from a bar)
1/2 glass shiraz wine (and the other half for the cook)
3 tbsp butter
1/2 whipping cream *update* 1/2 CUP whipping cream, darned typos
What do you do?
This is easy. Chuck it all into a thick bottomed saucepan. Lowest heat possible. Stir or whisk it as the chocolate melts. As soon as the chocolate is melted and everything is stirred together, turn the heat off.
You can use it hot, or use it as cold.
This year for the Christmas morning brunch everyone had a dish of this chocolate sauce for use. Most just dipped the fresh strawberries in the sauce. I, of course, dipped pretty much everything in the sauce including rolled up shaved prosciutto. It was very tasty! I even dipped chocolate sea shells in the chocolate sauce, mmmmmmm. I even poured a bit into my champagne glass and then filled the glass with a vanilla and cream flavoured sparkling wine (from Nurioopta). Yummy.
Sunday, December 28, 2008
Sunday, December 21, 2008
Panforte
More holiday recipes! Woo-hoo!
This is one I've made for the last 3 holiday feasts, but this year it'll be substituted with my peanut butter cheesecake with hot fudge topping.
So, like *what* does panforte mean? Hmmmm, let's see... "forte" means "strong", and "pan" means "pan", which could be Peter Pan. Ahhh, *peter* is slang for penis, so I guess this would be a penis that's strong? Like an erection?
No, no, I'm joking! If you like nuts and chocolate, then this is for YOU.
One Continental Panforte
What you kneed:
130 gms (a bit over 1/2 cup) macadamia nuts --note: I use cashews since they are a LOT cheaper here
130 gms chopped walnuts
130 gms slivered (not silvered) almonds
150 gms (2/3 cup) chopped, pitted, dates
180 gms (3/4 cup) sultanas --raisins are dried red grapes, sultanas are dried white grapes; you can use raisins if you like
250 gms (1 cup) cooking chocolate --you know, the kind for melting
60 gms (1/4 cup) desiccated coconut
125 gms (1/2 cup) flour
125 gms (still 1/2 cup) cocoa powder
125 gms (really! still 1/2 cup) icing sugar
60 gms (1/4 cup) butter
125 gms (gosh, still 1/2 cup) apricot jam
75 mls (1/3 cup) cherry brandy (leave a shot or two for the cook)
What you due:
Chuck all the nuts, fruits (sultana counts as a fruit here), coconut, flour, cocoa, and icing sugar in a bowl. Mix it all together.
Melt the butter and chocolate in a double boiler. (If you don't have a double boiler, then here's a neat trick (came up with it myself): put the choc and butter in a metal bowl, place the bowl over the top of a pan of boiling water. Duh! One instant double boiler! You can paypal me whatever amount you'd like for that tip.) Add the apricot jam and cherry brandy to the melting mixture and stir well.
Once the double boiler stuff is melted, then add it to the bowl of dry stuff and mix thoroughly.
Grease (butter) and line* (wax paper or grease-proof paper) a deep cake dish (or pretty much anything that'll go in the oven) and bake for 30 mins in a 150 C (300 F) oven.
When you pull it out, it'll seem moist and sticky but will firm up upon cooling.
Once it's cooled (at least two hours), pop that baby out and slice it up! Oh, it'll keep for weeks if you so desire (yeah, right!).
*you really don't need to line the dish, once it's cooled, just float it in a sink of hot water for a minute and then it'll slide right out.
This sucker weighs over 3 and a half pounds! Chocolate, nuts, brandy, etc! Ahhhhh, I'm not responsible for any increased waistlines... You've been warned.
This is one I've made for the last 3 holiday feasts, but this year it'll be substituted with my peanut butter cheesecake with hot fudge topping.
So, like *what* does panforte mean? Hmmmm, let's see... "forte" means "strong", and "pan" means "pan", which could be Peter Pan. Ahhh, *peter* is slang for penis, so I guess this would be a penis that's strong? Like an erection?
No, no, I'm joking! If you like nuts and chocolate, then this is for YOU.
One Continental Panforte
What you kneed:
130 gms (a bit over 1/2 cup) macadamia nuts --note: I use cashews since they are a LOT cheaper here
130 gms chopped walnuts
130 gms slivered (not silvered) almonds
150 gms (2/3 cup) chopped, pitted, dates
180 gms (3/4 cup) sultanas --raisins are dried red grapes, sultanas are dried white grapes; you can use raisins if you like
250 gms (1 cup) cooking chocolate --you know, the kind for melting
60 gms (1/4 cup) desiccated coconut
125 gms (1/2 cup) flour
125 gms (still 1/2 cup) cocoa powder
125 gms (really! still 1/2 cup) icing sugar
60 gms (1/4 cup) butter
125 gms (gosh, still 1/2 cup) apricot jam
75 mls (1/3 cup) cherry brandy (leave a shot or two for the cook)
What you due:
Chuck all the nuts, fruits (sultana counts as a fruit here), coconut, flour, cocoa, and icing sugar in a bowl. Mix it all together.
Melt the butter and chocolate in a double boiler. (If you don't have a double boiler, then here's a neat trick (came up with it myself): put the choc and butter in a metal bowl, place the bowl over the top of a pan of boiling water. Duh! One instant double boiler! You can paypal me whatever amount you'd like for that tip.) Add the apricot jam and cherry brandy to the melting mixture and stir well.
Once the double boiler stuff is melted, then add it to the bowl of dry stuff and mix thoroughly.
Grease (butter) and line* (wax paper or grease-proof paper) a deep cake dish (or pretty much anything that'll go in the oven) and bake for 30 mins in a 150 C (300 F) oven.
When you pull it out, it'll seem moist and sticky but will firm up upon cooling.
Once it's cooled (at least two hours), pop that baby out and slice it up! Oh, it'll keep for weeks if you so desire (yeah, right!).
*you really don't need to line the dish, once it's cooled, just float it in a sink of hot water for a minute and then it'll slide right out.
This sucker weighs over 3 and a half pounds! Chocolate, nuts, brandy, etc! Ahhhhh, I'm not responsible for any increased waistlines... You've been warned.
Friday, December 19, 2008
Bananas Flambe'
These are so easy and so tasty! You just need to make sure you've got good, solid bananas. If your 'nanners have gone too ripe, then make banana jam instead.
But, if you've got fresh, solid 'nanners, then try this:
Bananas Flambe --Dingo Dave style
What you knead:
Some firm bananas, pealed, and halved lengthwise
At least a half cup of butter
Half a cup (or so) of raw sugar
A splash of high quality rum
Before I start with the "what you due" section, there's a few points I'd like to write about regarding the above stuff.
Bananas vs plantains... Hey, anyone know Don King's phone number? Sounds like a good fight to me.
For those of you knot (not) in the know, a plantain IS a banana; just larger and starchier. musa paradisica is the latin term for a plantain. Since a plantain is much starchier (I love that word: STARCHIER) than a standard banana --musa sapientia-- you have to make sure it's cooked longer than a banana. So if you are using plantains in this recipe, make sure you slice them thinly and cook them longer.
Trivia: You've all scene (seen) seens (scenes) of a jungle on the Telly (TV) where banana trees abound --Oh Puuuuuh-leeeeaaaassssseeee try to say that fast! But it may interest you to know (and then again, maybe not) to learn that a banana plant is botanically classified as an HERB. Gotta love them big herbs. Yo, Herb! Is that you dude?
Next topic: sugar... raw sugar is what used to be known as brown sugar yonks ago (a long time ago). Brown sugar now means ugly refined sugar with ultra-processed molasses added --YUCK! So... Raw Sugar Is Cool.
High Quality Rum: I don't think I need to talk about the fact that 151 from the Windies is best, eh?
Oh crap, almost forgot: what do you get when you heat butter and sugar in a saucepan? You get butterscotch (duh). Guess what? It orginates from the same area as Scotch! You know: Scotland. Traditional butterscotch is a hard candy-like treat; the mixture is allowed to cool, then it hardens, then you eat it. The wonderful butterscotch topping that you are all familiar with that is put upon your ice cream has lemon juice and cream added to it while cooking the mix in a double boiler. Let me know if you want to know how to make your own, no worries.
Ok, back to the recipe:
What you due
Melt the butter and sugar in a fry pan. When it's melted, put the bananas in. Turn them after a few mins so that they are browned on both sides (hey, it's just sugar). Then toss in the splash of 151 dark rum (reserving enough for the cook), then light it (if you have a gas cooker you don't need to light it, it should light itself).
When the flames die down (die flames, DIE), serve it up over vanilla ice cream, making sure you pour lots of the flambe'ed butterscotch topping over it.
Enjoy!
BTW, I have gathered all the fixin's for this year's Holiday Feast. Well, except the fresh stuff, I'll be getting that daily. Anywho, starting Monday the Twenty-Oneth I'll start posting holiday recipes complete with pictures. I'll even give you detailed details on how to make WP's infamous Charlotte Rouse.
But, if you've got fresh, solid 'nanners, then try this:
Bananas Flambe --Dingo Dave style
What you knead:
Some firm bananas, pealed, and halved lengthwise
At least a half cup of butter
Half a cup (or so) of raw sugar
A splash of high quality rum
Before I start with the "what you due" section, there's a few points I'd like to write about regarding the above stuff.
Bananas vs plantains... Hey, anyone know Don King's phone number? Sounds like a good fight to me.
For those of you knot (not) in the know, a plantain IS a banana; just larger and starchier. musa paradisica is the latin term for a plantain. Since a plantain is much starchier (I love that word: STARCHIER) than a standard banana --musa sapientia-- you have to make sure it's cooked longer than a banana. So if you are using plantains in this recipe, make sure you slice them thinly and cook them longer.
Trivia: You've all scene (seen) seens (scenes) of a jungle on the Telly (TV) where banana trees abound --Oh Puuuuuh-leeeeaaaassssseeee try to say that fast! But it may interest you to know (and then again, maybe not) to learn that a banana plant is botanically classified as an HERB. Gotta love them big herbs. Yo, Herb! Is that you dude?
Next topic: sugar... raw sugar is what used to be known as brown sugar yonks ago (a long time ago). Brown sugar now means ugly refined sugar with ultra-processed molasses added --YUCK! So... Raw Sugar Is Cool.
High Quality Rum: I don't think I need to talk about the fact that 151 from the Windies is best, eh?
Oh crap, almost forgot: what do you get when you heat butter and sugar in a saucepan? You get butterscotch (duh). Guess what? It orginates from the same area as Scotch! You know: Scotland. Traditional butterscotch is a hard candy-like treat; the mixture is allowed to cool, then it hardens, then you eat it. The wonderful butterscotch topping that you are all familiar with that is put upon your ice cream has lemon juice and cream added to it while cooking the mix in a double boiler. Let me know if you want to know how to make your own, no worries.
Ok, back to the recipe:
What you due
Melt the butter and sugar in a fry pan. When it's melted, put the bananas in. Turn them after a few mins so that they are browned on both sides (hey, it's just sugar). Then toss in the splash of 151 dark rum (reserving enough for the cook), then light it (if you have a gas cooker you don't need to light it, it should light itself).
When the flames die down (die flames, DIE), serve it up over vanilla ice cream, making sure you pour lots of the flambe'ed butterscotch topping over it.
Enjoy!
BTW, I have gathered all the fixin's for this year's Holiday Feast. Well, except the fresh stuff, I'll be getting that daily. Anywho, starting Monday the Twenty-Oneth I'll start posting holiday recipes complete with pictures. I'll even give you detailed details on how to make WP's infamous Charlotte Rouse.
Tuesday, December 9, 2008
Spicy Roasted Almonds
Yes, it's that time of the year when everyone roasts nuts. Anyone remember the old joke about Chet's nuts? This post has nothing to do with Chet's nuts.
These almonds are spicy. If you don't like spicy, then just halve (or quarter) some of the seasonings.
Now, I've done this for a small amount of almonds (the cockatoos ate the rest before I got to the trees) so just double or ten-tuple everything if you've got a lot of almonds.
What you need:
1/2 cup of shelled almonds (with the skin on) --that's 50 grams or about 2 ounces.
3 tsp olive oil
1/2 tsp ground black pepper
1/2 tsp sea salt
1 tbsp chilli flakes
1 or 2 tbsp crushed garlic
What you do:
Add everything except the garlic to a steel saucepan or wok. Heat on low heat for 5 or 6 minutes (the almonds will have just started to plump up). Stir often and keep them nuts moving.
After 5 or six minutes, add the crushed garlic. Stir together. You can turn the heat off one or two minutes after adding the garlic. Keep it moving cus you don't want anything to burn.
Turn the whole mess onto a plate and let it cool.
Last thing... ummmmm, eat them! With a beer! While watching sports!
BTW, these are some of the most tasty treats to me.
These almonds are spicy. If you don't like spicy, then just halve (or quarter) some of the seasonings.
Now, I've done this for a small amount of almonds (the cockatoos ate the rest before I got to the trees) so just double or ten-tuple everything if you've got a lot of almonds.
What you need:
1/2 cup of shelled almonds (with the skin on) --that's 50 grams or about 2 ounces.
3 tsp olive oil
1/2 tsp ground black pepper
1/2 tsp sea salt
1 tbsp chilli flakes
1 or 2 tbsp crushed garlic
What you do:
Add everything except the garlic to a steel saucepan or wok. Heat on low heat for 5 or 6 minutes (the almonds will have just started to plump up). Stir often and keep them nuts moving.
After 5 or six minutes, add the crushed garlic. Stir together. You can turn the heat off one or two minutes after adding the garlic. Keep it moving cus you don't want anything to burn.
Turn the whole mess onto a plate and let it cool.
Last thing... ummmmm, eat them! With a beer! While watching sports!
BTW, these are some of the most tasty treats to me.
Friday, November 28, 2008
Cream Cheese Made Easy
Or should this be "Cream Cheese for Dummies"? Hmmmm... nah, then I'd be insulting a very smart lady in Squarebanks working on her PHD with classes like Ice Physics and the like.
This recipe is basically a "How to make curds without rennet and then what to do with the curds", nothing fancy. And the next day you'll be enjoying wonderful cream cheese with chives and smoked salmon on your bagel. Aren't I nice?
BTW, does it surprise you that a bloke who makes his own Worchestershire Sauce also makes his own cream cheese? No, doesn't surprise me either.
This is kinda a variation on curds for cottage cheese, but instead of using buttermilk to separate the curds, I use lemon juice. See, when you use buttermilk and milk --1 part buttermilk to 4 parts regular milk-- you have to be very careful with the temp kept at 82 C or 180 F. With lemon juice you don't have to be so careful, and you don't need nearly as much lemon juice as you would buttermilk.
Notes: when making anything cheesy, make sure you use stainless steel. No aluminium, no teflon coatings. Also, I use full cream milk powder, much cheaper that way. And keep the whey as it makes a great soup base. You can easily sterilise your cloth for the curds by tossing it in boiling water for a minute.
What you need to make 1 and 1/2 pounds of really good cream cheese:
1 gallon (about 4 litres) of whole milk
1/4 cup lemon juice (doesn't need to be exact)
1 bit of sea salt
Isn't that simple!!!! There's a few non-food items you'll also need:
Large thick-bottomed stainless steel pot
A stainless steel slotted flat spatula (you'll find good ones in the barbecue section of your local outdoors shop)
A strainer (metal mesh)
Large hankerchief (cleaned and sterilised) OR a chex cloth (cleaned and sterilised) OR cheesecloth (cleaned and sterilised)
One of them clip on cooking thermometer type thingies (if you aren't good at estimating temp of simmering milk)
Some kind of heat source (I recommend a stovetop, but if you are camping then a campfire will do)
What you do:
Put the milk in your pot. Turn the heat on LOW. As the milk heats, stir it regularly with the spatula making sure to scrap the bottom so the milk doesn't burn to the base of the pot. When the milk gets to 70 to 80 C (158 to 176 F) add the lemon juice. Amazingly enough, curds will start to form! WOW! Just like your magic kit you had as a kid!
Stir with the spatula and MAKE SURE YOU SCRAP THE BOTTOM so the curds don't stick to the bottom of the pot. After a minute of stirring, turn the heat off. The curds will continue to form, no worries.
Let it cool for 10 to 15 minutes. Scrap the bottom of the pot with the spatula so no curds stick to the pot.
Line your strainer with your chex cloth (or whatever you are using) and strain the curds over a bowl (or your soup pot if you are making soup that day and need the whey).
************************************************************************************
Hmmmm, the whey... If you aren't making soup that day or the next, then put the whey in a freezerable container. I've frozen whey before and it still makes a good soup base. Remember to let the whey cool to room temp before freezing, of course.
Or you can just drink the whey! It's very tasty, trust me.
************************************************************************************
So what to do with the curds in the cloth lined strainer? Simple, bring the corners of the cloth together and tie them up tight. Then tie two corners of the cloth over your faucet in the kitchen sink. Let it drain overnight.
Obviously, don't run the faucet while the curds are hanging there!
The next day...
Plop the drained curds into a bowl. Add a couple pinches of sea salt. Mix it all together with a spoon, and beat the mix with the spoon until it's creamy.
TA-DA!
You now have about a pound and a half of cream cheese that'll keep in your fridge for a week.
Now comes the fun part: THE TASTY ADDITIONS!
At this point I'll usually divide it into four smaller bowls, and add flavourings to each bowl. Perhaps I'll mince up some smoked salmon and add that to a bowl of the creamy goodness. Maybe minced chives in another. Minced fresh tomatoes are always good. So's fresh chopped basil leaves. Minced onion? Why not! Heck, use your imagination! Mix 'n' match!
There's quite a lot of other things to do with the curds and you don't even need a cheese hoop! BTW, it's easy to make your own cheese hoop from a can...
I know many of you from my other blog were expecting something like SHISHKABOB KANGAROO BALLS, but don't worry cus that's coming soon to a theatre near you.
This recipe is basically a "How to make curds without rennet and then what to do with the curds", nothing fancy. And the next day you'll be enjoying wonderful cream cheese with chives and smoked salmon on your bagel. Aren't I nice?
BTW, does it surprise you that a bloke who makes his own Worchestershire Sauce also makes his own cream cheese? No, doesn't surprise me either.
This is kinda a variation on curds for cottage cheese, but instead of using buttermilk to separate the curds, I use lemon juice. See, when you use buttermilk and milk --1 part buttermilk to 4 parts regular milk-- you have to be very careful with the temp kept at 82 C or 180 F. With lemon juice you don't have to be so careful, and you don't need nearly as much lemon juice as you would buttermilk.
Notes: when making anything cheesy, make sure you use stainless steel. No aluminium, no teflon coatings. Also, I use full cream milk powder, much cheaper that way. And keep the whey as it makes a great soup base. You can easily sterilise your cloth for the curds by tossing it in boiling water for a minute.
What you need to make 1 and 1/2 pounds of really good cream cheese:
1 gallon (about 4 litres) of whole milk
1/4 cup lemon juice (doesn't need to be exact)
1 bit of sea salt
Isn't that simple!!!! There's a few non-food items you'll also need:
Large thick-bottomed stainless steel pot
A stainless steel slotted flat spatula (you'll find good ones in the barbecue section of your local outdoors shop)
A strainer (metal mesh)
Large hankerchief (cleaned and sterilised) OR a chex cloth (cleaned and sterilised) OR cheesecloth (cleaned and sterilised)
One of them clip on cooking thermometer type thingies (if you aren't good at estimating temp of simmering milk)
Some kind of heat source (I recommend a stovetop, but if you are camping then a campfire will do)
What you do:
Put the milk in your pot. Turn the heat on LOW. As the milk heats, stir it regularly with the spatula making sure to scrap the bottom so the milk doesn't burn to the base of the pot. When the milk gets to 70 to 80 C (158 to 176 F) add the lemon juice. Amazingly enough, curds will start to form! WOW! Just like your magic kit you had as a kid!
Stir with the spatula and MAKE SURE YOU SCRAP THE BOTTOM so the curds don't stick to the bottom of the pot. After a minute of stirring, turn the heat off. The curds will continue to form, no worries.
Let it cool for 10 to 15 minutes. Scrap the bottom of the pot with the spatula so no curds stick to the pot.
Line your strainer with your chex cloth (or whatever you are using) and strain the curds over a bowl (or your soup pot if you are making soup that day and need the whey).
************************************************************************************
Hmmmm, the whey... If you aren't making soup that day or the next, then put the whey in a freezerable container. I've frozen whey before and it still makes a good soup base. Remember to let the whey cool to room temp before freezing, of course.
Or you can just drink the whey! It's very tasty, trust me.
************************************************************************************
So what to do with the curds in the cloth lined strainer? Simple, bring the corners of the cloth together and tie them up tight. Then tie two corners of the cloth over your faucet in the kitchen sink. Let it drain overnight.
Obviously, don't run the faucet while the curds are hanging there!
The next day...
Plop the drained curds into a bowl. Add a couple pinches of sea salt. Mix it all together with a spoon, and beat the mix with the spoon until it's creamy.
TA-DA!
You now have about a pound and a half of cream cheese that'll keep in your fridge for a week.
Now comes the fun part: THE TASTY ADDITIONS!
At this point I'll usually divide it into four smaller bowls, and add flavourings to each bowl. Perhaps I'll mince up some smoked salmon and add that to a bowl of the creamy goodness. Maybe minced chives in another. Minced fresh tomatoes are always good. So's fresh chopped basil leaves. Minced onion? Why not! Heck, use your imagination! Mix 'n' match!
There's quite a lot of other things to do with the curds and you don't even need a cheese hoop! BTW, it's easy to make your own cheese hoop from a can...
I know many of you from my other blog were expecting something like SHISHKABOB KANGAROO BALLS, but don't worry cus that's coming soon to a theatre near you.
Tuesday, November 18, 2008
Cheese, Cheese, Glorious Cheese!
Ah, yes. That wonderful concoction starting with the most basic food... Milk. Why do I consider Milk the most basic food? Cus that's what all mammals start eating! Can't get no more basic than that.
I'll be delving into the history of cheese; myth, legend, fact, guess, etc, in future Cheese posts. I'll also talk about some of the basic tekneeks for making different types of cheeses.
BTW, are you lactose intolerant? No worries, in about a month you can eat cheese and drink milk, not a problem. Heck, it's all about restarting your body's own natural production of lactase which swtiched off when you stopped eating/drinking/consuming lactose as an infant.
I thought that a good way to start off a cheese series would be to list the different kinds of cheeses there are. Well... that would take a long while. So what I've done is pared down the list so it doesn't include variations of the original. It also doesn't include regional knock-offs of other types of cheese.
Some quick examples of what's not on the list:
You won't see Fontal, Fontinella or Fantina on the list as they are all imitations of the original Fontina cheese.
You also won't see Wisconsin Cheddar listed, nor any other type of Cheddar produced away from the Cheddar Gorge on the outskirts of Somerset. Why? Well, it's not that I'm being a snob, but why list all the different types of Cheddar made around the world when the original will do. Why does the original listing work for all the other types? Cus they are all made from the same process. See, if somebody in Wisconsin or New Zealand makes a cheese using the identical process as Cheddar Cheese, then why add a new listing?
However, American Cheddar is listed as the process to make it is different from the original Cheddar.
I've also not listed some variations of an original cheese if the variation is made in the same place. For instance, Peneteleu Cheese is not listed as it's made in the same area and the same process as Kaskaval Cheese.
Heck, France alone claims over 500 different types of cheeses. However, many of them are variations of an original type. So why list them all?
You may notice Monterey Cheese, but not Monterey Jack, nor Jack Cheese. Why not? They are all made in the same place (Monterey Valley, California, USA) from the same process and just marketed differently.
See? Easy!
Hey, that's my logic and I'm sticking to it. Besides, this is my food blog and I can post what I want; it's up to you if you want to read it or not.
Alrighty, here's THE LIST.
Abertam
Agrafa
Aisy, cendre de
Alemtejo
Allguaer Rundkase
Alpin
Altenburger
Ambert
American Cheddar
American Cheese
Ancien Imperial
Appenzeller
Appetitost
Armavir
Asiago
Asin
Backsteiner
Bagozzo
Baker's Cheese
Banbury
Barbarey
Battlemat
Bellelay
Bel Paese
Bergkase
Bergquara
Bernarde
Bgug-Panir
Bitto
Blue Cheese
Blue Dorset
Borelli
Boudanne
Bourgain
Box Cheese
Brickbat
Broccio
Burgundy
Butterkase
Buttermilk Cheese
Buttiri
Cabecou
Cabrales
Cabriero
Cabrion
Cachat
Caciocavallo
Cacio Fiore
Caerphilly
Calcagno
Cambridge
Camembert
Camosun
Canquillote
Cardiga
Carre
Carre de l'Est
Carrowgarry
Casigiolu
Casette
Cebrero
Certosina
Chabichon
Champenois
Champoleon
Chantelle
Chaource
Charolles
Chascol
Cheddar
Cheshire
Cheshire-Stilton
Chevret
Chevrotins
Chhana
Chiavari
Christalinna
Christian IX
Cincho
Citeaux
Clonevan
Colby
Coldpack
Commission
Comte
Cooked Cheese
Coon
Cornhusker
Cotherstone
Cotronese
Cottage Cheese
Cream Cheese
Creole
Crescenza
Creuse
Damen
Danish Export
Delft
Derby
Devonshire Cream Cheese
Domiati
Dorset
Dotter
Duel
Dunlop
Edam
Egg Cheese
Emiliano
Engadine
Epoisse
Eriwani
Ervy
Farm Cheese
Feta
Filled
Fiore Sardo
Flotost
Flower Cheese
Foggiano
Fontina
Forez
Formagelle
Formaggini di Lecco
Formaggini di Montpellier
Formaggio di Pasta Filata
Fresa
Fribourg
Frisian Clove
Fromage a la Creme
Fromage Fort
Fruhstuck
Gaiskasli
Gammelost
Gasperon
Gautrias
Gavot
Geheimrath
Gerome
Gervaise
Getmesost
Gex
Gislev
Gjetost
Glumse
Goat's Milk
Gorgonzola
Gouda
Gournay
Goya
Grana
Gray Cheese
Gussing
Hand Cheese
Harzkase
Hauskase
Havarti
Hay Cheese
Herve
Holstein
Holstein Skim-Milk
Hop Cheese
Hvid Gjetost
Ilha
Isigny
Island of Orleans
Jochberg
Josephine
Kajamak
Kareish
Karut
Kaskaval
Kassir
Katschkawalj
Kefalotyri
Kjarsgaard
Klevovaca
Kloster
Kopanisti
Koppen
Kosher Cheese
Krutt
Kubacher
Kuminost
Lancashire
Langres
Lapland
Leicester
Lescin
Leyden
Liederkranz
Limburger
Liptauer
Livarot
Loaf
Lodigiano
Lombardo
Lorraine
Maconnais
Macqueline
Maile
Mainauer
Mainzer Hand
Malakoff
Manteca
Maquee
Marches
Marienhofer
Markish Hand
Marolles
Mecklenburg Skim
Melun
Mesitra
Mignot
Milano
Mintzithra
Mitsithra
Moliterno
Moncensio
Mondseer Schachtelkase
Monostorer
Montasio
Montavoner
Mont Cenis
Mont d'Or
Monterey
Monthery
Mozzarinelli
Mozzarella
Munster
Nageles
Nessel
Neufchatel
Noekkelost
Nostrale
Oka
Old Heidelberg
Olivet
Olmutzer Quagrel
Oschtjepek
Ossetin
Ovar
Ovcji Sir
Paglia
Pago
Panedda
Parencia
Parmesan
Parmigiano
Patagras
Pecorino
Pepato
Petit Suisse
Pfister
Pickled Cheese
Pineapple Cheese
Piora
Pont l'Eveque
Port du Salut
Potato Cheese
Prato
Prattigau
Pretost
Primula
Process Cheese
Provatura
Providence
Provole
Provolone
Pultost
Quacheg
Quartirolo
Quesa anejo
Queso Blanco
Queso de Bola
Queso de Cincho
Queso de Crema
Queso de Hoja
Queso de la Tierra
Queso del Pais
Queso de Prensa
Queso Fresca
Rabacal
Radener
Radolfzeller Cream Cheese
Rangiport
Raviggiolo
Rayon Cheese
Reblochon
Red Cheese
Reindeer Cheese
Requeijao
Ricotta
Rinnen
Riola
Robbiole
Rocamadur
Roll Cheese
Rollot
Romadur
Romanello
Romano
Roncal
Roquefort
Royal Brabant
Runestan
Saanen
Sage Cheese
St. Benoit
St. Claude
St. Marcellin
St. Stephano
Salamano
Salame Cheese
Samsoe
Sandwich Nut
Sapsago
Sardo
Sarrazin
Sassenage
Sbrinz
Scamorze
Scanno
Schamser
Schleische Sauermilchkase
Schlosskase
Schottenseid
Schutzenkase
Schwarzenberger
Senecterre
Septmoncel
Serra da Estrela
Silesian Cheese
Siraz
Sirene
Sir Iz Mjesine
Sir Mastny
Sir Posny
Slipcote
Spiced Cheese
Spitzkase
Steinbuscher
Steppe
Stilton
Stracchino
Styria
Surati
Sveciaost
Taleggio
Tamie
Tanzenburger
Teleme
Texel
Thenay
Tibet Cheese
Tignard
Tomme
Topfkase
Toscanello
Toureg
Touloumisio
Trappist Cheese
Travnik
Treccia
Trouville
Tschil
Twdr Sir
Tworog
Tybo
Uri
Urseren
Vacherin
Vendome
Veneto
Villiers
Vize
Washed Curd Cheese
Weisslacker
Wensleydale
Werder
West Frisian
Westpahlian Sour Milk Cheese
White Cheese
Wilstermarsch
Wiltshire
Withania
Yogurt Cheese
Ziegel
Ziger
Zomma
I'll be delving into the history of cheese; myth, legend, fact, guess, etc, in future Cheese posts. I'll also talk about some of the basic tekneeks for making different types of cheeses.
BTW, are you lactose intolerant? No worries, in about a month you can eat cheese and drink milk, not a problem. Heck, it's all about restarting your body's own natural production of lactase which swtiched off when you stopped eating/drinking/consuming lactose as an infant.
I thought that a good way to start off a cheese series would be to list the different kinds of cheeses there are. Well... that would take a long while. So what I've done is pared down the list so it doesn't include variations of the original. It also doesn't include regional knock-offs of other types of cheese.
Some quick examples of what's not on the list:
You won't see Fontal, Fontinella or Fantina on the list as they are all imitations of the original Fontina cheese.
You also won't see Wisconsin Cheddar listed, nor any other type of Cheddar produced away from the Cheddar Gorge on the outskirts of Somerset. Why? Well, it's not that I'm being a snob, but why list all the different types of Cheddar made around the world when the original will do. Why does the original listing work for all the other types? Cus they are all made from the same process. See, if somebody in Wisconsin or New Zealand makes a cheese using the identical process as Cheddar Cheese, then why add a new listing?
However, American Cheddar is listed as the process to make it is different from the original Cheddar.
I've also not listed some variations of an original cheese if the variation is made in the same place. For instance, Peneteleu Cheese is not listed as it's made in the same area and the same process as Kaskaval Cheese.
Heck, France alone claims over 500 different types of cheeses. However, many of them are variations of an original type. So why list them all?
You may notice Monterey Cheese, but not Monterey Jack, nor Jack Cheese. Why not? They are all made in the same place (Monterey Valley, California, USA) from the same process and just marketed differently.
See? Easy!
Hey, that's my logic and I'm sticking to it. Besides, this is my food blog and I can post what I want; it's up to you if you want to read it or not.
Alrighty, here's THE LIST.
Abertam
Agrafa
Aisy, cendre de
Alemtejo
Allguaer Rundkase
Alpin
Altenburger
Ambert
American Cheddar
American Cheese
Ancien Imperial
Appenzeller
Appetitost
Armavir
Asiago
Asin
Backsteiner
Bagozzo
Baker's Cheese
Banbury
Barbarey
Battlemat
Bellelay
Bel Paese
Bergkase
Bergquara
Bernarde
Bgug-Panir
Bitto
Blue Cheese
Blue Dorset
Borelli
Boudanne
Bourgain
Box Cheese
Brickbat
Broccio
Burgundy
Butterkase
Buttermilk Cheese
Buttiri
Cabecou
Cabrales
Cabriero
Cabrion
Cachat
Caciocavallo
Cacio Fiore
Caerphilly
Calcagno
Cambridge
Camembert
Camosun
Canquillote
Cardiga
Carre
Carre de l'Est
Carrowgarry
Casigiolu
Casette
Cebrero
Certosina
Chabichon
Champenois
Champoleon
Chantelle
Chaource
Charolles
Chascol
Cheddar
Cheshire
Cheshire-Stilton
Chevret
Chevrotins
Chhana
Chiavari
Christalinna
Christian IX
Cincho
Citeaux
Clonevan
Colby
Coldpack
Commission
Comte
Cooked Cheese
Coon
Cornhusker
Cotherstone
Cotronese
Cottage Cheese
Cream Cheese
Creole
Crescenza
Creuse
Damen
Danish Export
Delft
Derby
Devonshire Cream Cheese
Domiati
Dorset
Dotter
Duel
Dunlop
Edam
Egg Cheese
Emiliano
Engadine
Epoisse
Eriwani
Ervy
Farm Cheese
Feta
Filled
Fiore Sardo
Flotost
Flower Cheese
Foggiano
Fontina
Forez
Formagelle
Formaggini di Lecco
Formaggini di Montpellier
Formaggio di Pasta Filata
Fresa
Fribourg
Frisian Clove
Fromage a la Creme
Fromage Fort
Fruhstuck
Gaiskasli
Gammelost
Gasperon
Gautrias
Gavot
Geheimrath
Gerome
Gervaise
Getmesost
Gex
Gislev
Gjetost
Glumse
Goat's Milk
Gorgonzola
Gouda
Gournay
Goya
Grana
Gray Cheese
Gussing
Hand Cheese
Harzkase
Hauskase
Havarti
Hay Cheese
Herve
Holstein
Holstein Skim-Milk
Hop Cheese
Hvid Gjetost
Ilha
Isigny
Island of Orleans
Jochberg
Josephine
Kajamak
Kareish
Karut
Kaskaval
Kassir
Katschkawalj
Kefalotyri
Kjarsgaard
Klevovaca
Kloster
Kopanisti
Koppen
Kosher Cheese
Krutt
Kubacher
Kuminost
Lancashire
Langres
Lapland
Leicester
Lescin
Leyden
Liederkranz
Limburger
Liptauer
Livarot
Loaf
Lodigiano
Lombardo
Lorraine
Maconnais
Macqueline
Maile
Mainauer
Mainzer Hand
Malakoff
Manteca
Maquee
Marches
Marienhofer
Markish Hand
Marolles
Mecklenburg Skim
Melun
Mesitra
Mignot
Milano
Mintzithra
Mitsithra
Moliterno
Moncensio
Mondseer Schachtelkase
Monostorer
Montasio
Montavoner
Mont Cenis
Mont d'Or
Monterey
Monthery
Mozzarinelli
Mozzarella
Munster
Nageles
Nessel
Neufchatel
Noekkelost
Nostrale
Oka
Old Heidelberg
Olivet
Olmutzer Quagrel
Oschtjepek
Ossetin
Ovar
Ovcji Sir
Paglia
Pago
Panedda
Parencia
Parmesan
Parmigiano
Patagras
Pecorino
Pepato
Petit Suisse
Pfister
Pickled Cheese
Pineapple Cheese
Piora
Pont l'Eveque
Port du Salut
Potato Cheese
Prato
Prattigau
Pretost
Primula
Process Cheese
Provatura
Providence
Provole
Provolone
Pultost
Quacheg
Quartirolo
Quesa anejo
Queso Blanco
Queso de Bola
Queso de Cincho
Queso de Crema
Queso de Hoja
Queso de la Tierra
Queso del Pais
Queso de Prensa
Queso Fresca
Rabacal
Radener
Radolfzeller Cream Cheese
Rangiport
Raviggiolo
Rayon Cheese
Reblochon
Red Cheese
Reindeer Cheese
Requeijao
Ricotta
Rinnen
Riola
Robbiole
Rocamadur
Roll Cheese
Rollot
Romadur
Romanello
Romano
Roncal
Roquefort
Royal Brabant
Runestan
Saanen
Sage Cheese
St. Benoit
St. Claude
St. Marcellin
St. Stephano
Salamano
Salame Cheese
Samsoe
Sandwich Nut
Sapsago
Sardo
Sarrazin
Sassenage
Sbrinz
Scamorze
Scanno
Schamser
Schleische Sauermilchkase
Schlosskase
Schottenseid
Schutzenkase
Schwarzenberger
Senecterre
Septmoncel
Serra da Estrela
Silesian Cheese
Siraz
Sirene
Sir Iz Mjesine
Sir Mastny
Sir Posny
Slipcote
Spiced Cheese
Spitzkase
Steinbuscher
Steppe
Stilton
Stracchino
Styria
Surati
Sveciaost
Taleggio
Tamie
Tanzenburger
Teleme
Texel
Thenay
Tibet Cheese
Tignard
Tomme
Topfkase
Toscanello
Toureg
Touloumisio
Trappist Cheese
Travnik
Treccia
Trouville
Tschil
Twdr Sir
Tworog
Tybo
Uri
Urseren
Vacherin
Vendome
Veneto
Villiers
Vize
Washed Curd Cheese
Weisslacker
Wensleydale
Werder
West Frisian
Westpahlian Sour Milk Cheese
White Cheese
Wilstermarsch
Wiltshire
Withania
Yogurt Cheese
Ziegel
Ziger
Zomma
Saturday, November 15, 2008
Prawn-Flavoured Miso and Seaweed Soup
Ever done any cooking with prawns (shrimp)? Ever had to shell them? Did you ever wonder what you could do with the "heads" and the rest of the shells besides chucking them in the bin? Well, you are about to find out what you can do with them.
This easy and tasty soup makes a great side dish to whatever you are doing with the shrimp (prawn) meat for the main course.
Here's what you need:
Prawn (shrimp) shells and heads from about 1 pound of shrimp (prawn)
1 or 2 tbsp light miso paste
1 or 2 sheets of yaki-nori seaweed (the kind you make sushi rolls with)
8 to 10 cups of water
a large saucepan
a heat source
There's some optional stuff, like shitake shrooms, chillis, or some of the prawn meat, but the above will give you a very nice, refreshing soup. Oh, the light miso paste refers to the color and has nothing to do with reducing calories.
What you do:
Dump the prawn shells and heads into your saucepan along with the water. Crank up the heat source, cover and simmer till the liquid is reduced by around half. This'll take anywhere between 30 mins (minutes) and an hour (3,600 seconds).
Remove from heat. Take a potato masher and mash the shells (while still in the broth) to extract every last bit of prawny goodness from them. Strain to get rid of the shells. Put the strained broth back in the saucepan and add the miso paste. Put it back on the heat to bring it up to a simmer.
A couple of minutes (a few hundred seconds) before serving, shred the seaweed sheets into the soup. Let it stand for a minute.
Serve it up!
Tasty, simple, healthy!
Makes about a litre. If you want more soup, then use more water initially.
If you are using dried shitakes, try reconstituting them in half water and half dry sherry --it'll take an hour or so depending on how dry they are (if they've been in your pantry for a few years it'll take a long soak). And add the reconstipated shitakes to the soup the same time as the miso.
This easy and tasty soup makes a great side dish to whatever you are doing with the shrimp (prawn) meat for the main course.
Here's what you need:
Prawn (shrimp) shells and heads from about 1 pound of shrimp (prawn)
1 or 2 tbsp light miso paste
1 or 2 sheets of yaki-nori seaweed (the kind you make sushi rolls with)
8 to 10 cups of water
a large saucepan
a heat source
There's some optional stuff, like shitake shrooms, chillis, or some of the prawn meat, but the above will give you a very nice, refreshing soup. Oh, the light miso paste refers to the color and has nothing to do with reducing calories.
What you do:
Dump the prawn shells and heads into your saucepan along with the water. Crank up the heat source, cover and simmer till the liquid is reduced by around half. This'll take anywhere between 30 mins (minutes) and an hour (3,600 seconds).
Remove from heat. Take a potato masher and mash the shells (while still in the broth) to extract every last bit of prawny goodness from them. Strain to get rid of the shells. Put the strained broth back in the saucepan and add the miso paste. Put it back on the heat to bring it up to a simmer.
A couple of minutes (a few hundred seconds) before serving, shred the seaweed sheets into the soup. Let it stand for a minute.
Serve it up!
Tasty, simple, healthy!
Makes about a litre. If you want more soup, then use more water initially.
If you are using dried shitakes, try reconstituting them in half water and half dry sherry --it'll take an hour or so depending on how dry they are (if they've been in your pantry for a few years it'll take a long soak). And add the reconstipated shitakes to the soup the same time as the miso.
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