Cheese – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 04 Jun 2021 22:31:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Cheese – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Creamy Garlicky Pecorino & Parsley Noodles http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/ http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/#respond Fri, 04 Jun 2021 03:42:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3840 A quick and easy side that hits all the comfort food goodness. Pairs great with most meats, and is a perfect midweek dinner side dish. 

  • Mince garlic and parsley
  • Drain egg noodles
  • Add reserved pasta water, the starch thickens the sauce
  • Add heavy whipping cream
  • Freshly ground black pepper
  • Add finely grated pecorino romano
  • Add minced parsley
  • Stir gently, trying not to break the pasta
  • Reserve a cup of starchy pasta water
Creamy Garlicky Pecorino & Parsley Noodles
A perfect accompaniment to roast chicken , steak, beef and pork roasts, and lamb chops.
Servings6-8 servings
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Fill a 6-quart pasta/stock pot 3/4 full of water, place over MED-HIGH heat, add 2 tbsp kosher salt, and bring to a boil.
  2. Add wide egg noodles, and boil about 7 minutes, or until ‘al dente’, and a tad firm.
  3. Reserve 1 cup of the pasta water, and set aside. Drain pasta, then return to the pot.
  4. Lower the heat to MED-LOW.
  5. Stir in the finely minced garlic, and the butter into the hot pasta until the butter has melted.
  6. Add the 1 cup of reserved pasta water, heavy whipping cream, and the ground black pepper, stir to combine.
  7. Gently stirring occasionally, simmer 5 minutes longer until the sauce begins to thicken. Add the pecorino cheese and parsley, gently stir as not to break the noodles.
  8. Cover, and turn off heat.
  9. Let sit covered for 5-10 minutes, or until the noodles have absorbed most of the sauce.
  10. Stir before serving.
]]> http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/feed/ 0 3840 Port-Cheddar Pecan Ball http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

]]> http://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/feed/ 0 2585 Scrumptious Side: Gruyère Potato au Gratin http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/ http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/#respond Mon, 25 May 2020 11:16:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2533

Gruyère Potato au Gratin
Servings6 servings
Prep Time15 mins
Cook Time60 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8”x8-inch square baking dish or 2-1/2 quart gratiné dish, place on a foil-lined sheet pan. Set aside.
  3. Wash & peel potatoes. With a mandoline, or sharp knife, thinly slice potatoes (approximately 1/8 inch thick in thickness).
  4. Combine heavy cream and flour, mix well.
  5. Arrange one layer of sliced potatoes in baking dish, overlapping slices in a ‘scallop’ pattern.
  6. Sprinkle layer with 1/2 tsp dried thyme, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1 cup shredded gruyère.
  7. Repeat layers twice for three layers. Finish the fourth (top) layer with just potatoes (use the nicest slices for top layer.
  8. Slowly pour cream & flour mixture evenly over the top.
  9. Tightly cover with aluminum foil, poke three small vent holes in foil.
  10. Bake covered for 50 minutes.
  11. Carefully remove aluminum foil. Evenly top with 1 cup shredded gruyère. Return to 350 degree oven and continue to bake until the gratin top is bubbly and golden brown - about 15 minutes.
  12. Remove from oven, and allow to rest for 45 minutes for liquids to distribute and absorb into potatoes, making them easier to slice. Serves 6.
]]> http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/feed/ 0 2533 Southern Pantry: Pimento Cheese http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/ http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/#respond Mon, 18 May 2020 10:59:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2302 An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese
Servings20 servings
Prep Time10 mins
Ingredients
Instructions
  1. To the bowl of a food processor add ALL ingredients.
  2. Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
  3. Continue to process until smooth.
  4. Transfer to an airtight container, mason jar, or ceramic cheese crock.
  5. Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
  6. Serve with crackers or baguette slices.
]]> http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/feed/ 0 2302 Swiss Fondue http://aubreyabouttown.com/recipe/swiss-fondue/ http://aubreyabouttown.com/recipe/swiss-fondue/#respond Sat, 16 May 2020 00:21:28 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2195

Swiss Fondue
Servings8 guests
Prep Time10 mins
Cook Time10 mins
Ingredients
Instructions
  1. Toss the shredded gruyère & emmental cheeses and cornstarch together, set aside.
  2. In an unheated heavy saucepan, rub all over the inside with the cut garlic clove until the garlic clove has disintegrated in the pan.
  3. Place seasoned saucepan of medium-high heat, and add the wine and 2 tablespoons Kirsch and bring to a boil.
  4. Reduce the heat to medium-low then stir in the cheese/cornstarch mixture, stirring constantly until the cheeses have completely melted and the fondue has thickened and the fondue mixture is gently bubbling and completely smooth.
  5. Carefully transfer hot fondue to a ceramic fondue pot over a flame, being sure to secure the pot to the base. Or pour into individual ceramic fondue warmers fitted with tea light candles.
  6. Give guests long bamboo skewers or fondue forks. Serve with French bread cubes, green seedless grapes & apple slices. Dip and enjoy!
Recipe Notes

To dip in Swiss Fondue: French bread cubes, garlic crostini, soft pretzel bites, red & green seedless grapes & apple slices.

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