Ok Thanksgiving around the corner

On Mon, 17 Nov 2008 19:39:54 -0500, "Matthew"
wrote:

How about some recipes folks


Four Cheese Pasta

Ingredients:
1 hard cheese; 1 soft cheese; 1 smelly cheese; 1 plain cheese.
Small carton of half-and-half.
Flour, butter, seasoning, pinch of ground nutmeg for the roux.
Pasta; good choices have lots of surface area to mop up sauce, example
Farfalle.

You really need cheeses with forceful personalities for this, not your
bland tasteless longhorn Wisconsin stuff...

Example:
Asagio; Brie; Gorgonzola; Cheddar.

Put on the water for the pasta. Add salt and a little olive oil to the
water (if adding salt to boiling water BE CAREFUL).

Prepare the cheese:
About 2-3oz of each. Remove rind, grate or chop into small cubes.

Make the roux:
Melt a nut of butter in a heavy pan. Blend in a dessertspoon (couple
of
teaspoons) of flour. Cook over low to medium heat until just beginning
to colour. Gradually stir in the half and half. Add small quantity of
salt, pepper to taste, pinch of grated nutmeg. Cook for 5 minutes over
gentle heat. Should be slightly thicker than the half and half.

Cook the pasta:
Add the pasta to the boiling water and cook, uncovered, following the
directions on the pasta packet (usually 8-12 minutes).

Add cheese to sauce:
Stir the cheeses into the sauce and cook for a few minutes until
roughly
blended (the idea is to leave some texture in the sauce).

Drain the pasta. Put the pasta in a large bowl. Pour the sauce over
the
top and fold in gently.

Serve with garlic bread, salad, or just a killer red wine (Oz Shiraz
is
heaven).

======================

The essential idea is that it should be 100% irreproduceable.

If you love a lot of cheese, you may also want to add a large quantity
of grated Parmesan or similar, on top of the pasta on your plate.
Needless to say (but I am going to say it anyway), this means that you
shouldn't use Parmesan as one of "the four".

"Sara" wrote in message
...
On Mon, 17 Nov 2008 19:39:54 -0500, "Matthew"
wrote:

How about some recipes folks


Four Cheese Pasta

Ingredients:
1 hard cheese; 1 soft cheese; 1 smelly cheese; 1 plain cheese.
Small carton of half-and-half.
Flour, butter, seasoning, pinch of ground nutmeg for the roux.
Pasta; good choices have lots of surface area to mop up sauce,
example
Farfalle.

You really need cheeses with forceful personalities for this, not
your
bland tasteless longhorn Wisconsin stuff...

Example:
Asagio; Brie; Gorgonzola; Cheddar.

Put on the water for the pasta. Add salt and a little olive oil to
the
water (if adding salt to boiling water BE CAREFUL).

Prepare the cheese:
About 2-3oz of each. Remove rind, grate or chop into small cubes.

Make the roux:
Melt a nut of butter in a heavy pan. Blend in a dessertspoon (couple
of
teaspoons) of flour. Cook over low to medium heat until just
beginning
to colour. Gradually stir in the half and half. Add small quantity
of
salt, pepper to taste, pinch of grated nutmeg. Cook for 5 minutes
over
gentle heat. Should be slightly thicker than the half and half.

Cook the pasta:
Add the pasta to the boiling water and cook, uncovered, following
the
directions on the pasta packet (usually 8-12 minutes).

Add cheese to sauce:
Stir the cheeses into the sauce and cook for a few minutes until
roughly
blended (the idea is to leave some texture in the sauce).

Drain the pasta. Put the pasta in a large bowl. Pour the sauce over
the
top and fold in gently.

Serve with garlic bread, salad, or just a killer red wine (Oz Shiraz
is
heaven).

======================

The essential idea is that it should be 100% irreproduceable.

If you love a lot of cheese, you may also want to add a large
quantity
of grated Parmesan or similar, on top of the pasta on your plate.
Needless to say (but I am going to say it anyway), this means that
you
shouldn't use Parmesan as one of "the four".


This is going into my 'save' file. Sounds wonderful.

My family is happiest when I just put a hunk of good parmesan and a
grater on the counter and let them help themselves.

After I cook, I'm usually too overheated to eat right away, but a few
slices of the parmesan cut with a vegetable peeler and the wine and
I'd be happy.

Jo