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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". |
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Ok Thanksgiving around the corner
"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 |
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