Posted on 06/15/2016 4:33:37 PM PDT by Jamestown1630
Many of us often wind up with bits and pieces or 'ends' of leftover cheeses in the refrigerator. But there's an app for that! and I first learned this from one of Jacques Pepin's television cooking shows: 'Fromage Fort', or 'Strong Cheese', is a recipe that makes a spread out of the various bits of cheese you may have languishing in the fridge.
There are lots of recipes for it, but here is a basic one; I usually have Cheddar, Swiss, Blue, and Jack hanging around; and I haven't found a combination that turns out badly, though you may want to use sparing amounts of the really 'stinky' ones, so that they don't take over:
Fromage Fort
1/2 pound of cheese pieces
1 clove of garlic
1/4 cup of dry white wine
black pepper to taste
Remove any rinds and mold, and place the cheese in the bowl of a food processor. Add one clove of garlic, 1/4 cup of dry white wine, and a little black pepper. Process until the mixture is smooth, and pack into small containers. It can be spread on sturdy crackers or baguette slices, and if used on bread can be broiled for an interesting melted-cheese appetizer. This also freezes very well, and is good to have along with one or two other freeze-ahead appetizers in the event of unexpected guests for snacks/drinks.
Some recipes add various herbs, like this one:
http://whatscookingamerica.net/Appetizers/FromageFort.htm _______________________________________________________
A while back, someone posted to FR an article by Camille Paglia, in which Paglia used the term 'smash the cucumber frames'. I had never heard this expression, and being inveterately curious about words and language, I started a search. It seems to have been a common term in Victorian England for general boisterousness, and is found in the writings of Dickens; but in the process I also serendipitously found a recipe for Sichuan-style Smashed Cucumber Salad that looks very good for the upcoming Summer season ;-)
http://www.seriouseats.com/recipes/2015/09/sichuan-style-smashed-cucumber-salad-recipe.html
And if you're curious, here's a little article on Victorian cucumber frames:
http://www.oldandinteresting.com/victorian-garden-frames.aspx
The White Rabbit was dropped into one, in 'Alice's Adventures in Wonderland':
-JT
I bought a chunk of provolone that was quite strong. It was nothing like that dry sliced stuff. maybe it was ‘fresh’.
“I vacuum pack the bleus to keep the flavor somewhat mild. If you just put it in a normal plastic bag, it gets stinky fast.”
I didn’t know that - I’ll do it too. I love the Danish blue from Sam’s - it is so creamy. But it loses that after it sits.
I love the bleu on a charbroiled burger.
I use the Ziplock vacuum bags w/the manual pump. Works easier, IMO, than the Reynolds battery-operated pump.
I love Boursin, and my friend has a great dip she makes from it.
Take a package of Boursin, add a handful of halved cherry tomatoes and a handful of chopped fresh basil. Warm gently, (in the oven or small crock pot) and serve with crackers or veggies. Sooooo yummy.
Please add thank you!
You’re Added!
-JT
Here is a cucumber salad recipe.
Chop tomato and cucumber into bite sized pieced, if you like a strong onion flavor use chopped red onions. If you like a softer onion flavor and you don't have scallions then sprinkle the chopped onions with salt and let set for a few minutes. Rinse onions and add to tomatoes and cucumbers.
Chiffonade some basil. How much? That depends on you. Me I like a lot of basil.
Whisk together one part red wine vinegar, two parts olive oil, a bit of honey, some garlic, onion and celery salt.
Dump veggies and dressing all in a Tupperware bowl (w/ lid) and shake.
Let set on counter for an hour or two or until hungry.
You can put it in the refrigerator for longer storage but let it come to room temperature before eating for best flavor.
Serve with bread to mop up the juices if you are too uptown to slup the leftover juice from the bowl. :)
“Leftover cheese? What is that? :)
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Yeah, I guess it’s sorta like ‘leftover wine’ :-)
I like your recipe, and your technique with the onions.
-JT
The French,they say stinky cheese smells like the feet of angels LOL
Then again they like that onion soup and a number of things.
LOL
We like chopped cucumbers and onions in vinegar water with salt and pepper.
Lovely, no sugar or hot pepper?
I have cukes brining now
Best stuff in the world does not happenin 15 mins.
It “Happens through the miracle of time”
I have an English cheese crock on my the kitchen counter that keeps cheese at a properg temperature for eating. A bit of vinegar in the bottom of the crock retards mold growth.
Mine is a pottery crock, but they were also made in glass in the mid 1900s.
I forgot about Provalone! My husband buys it sometimes - I hate it. Also, my Amish market sells Limburger!
Just made my first sourdough loaf (actually a ‘boule’). Perfect for a nice chunk of cheese.
I make and freeze leftovers.
I always get asked for the recipe-fresh or frozen.
http://www.saveur.com/article/Recipes/Caponata-1000087189
I’m going to try that.
I have also made this one-but have not frozen it. I love rutabaga, my husband not so much.
http://www.saveur.com/article/Recipes/Rutabaga-Caponata
I love both of these recipes! Thank you!
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