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Weekly Cooking (and related issues) Thread

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


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: appetizers; cheese; cucumbers
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To: miss marmelstein

I bought a chunk of provolone that was quite strong. It was nothing like that dry sliced stuff. maybe it was ‘fresh’.


21 posted on 06/15/2016 6:25:13 PM PDT by CottonBall
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To: reformedliberal

“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.


22 posted on 06/15/2016 6:27:50 PM PDT by CottonBall
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To: CottonBall; reformedliberal

I love the bleu on a charbroiled burger.


23 posted on 06/15/2016 6:47:38 PM PDT by disndat
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To: CottonBall

I use the Ziplock vacuum bags w/the manual pump. Works easier, IMO, than the Reynolds battery-operated pump.


24 posted on 06/15/2016 6:57:01 PM PDT by reformedliberal
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To: bgill

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.


25 posted on 06/15/2016 7:26:00 PM PDT by Grammy (Save the earth... it's the only planet with chocolate.)
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To: Jamestown1630

Please add thank you!


26 posted on 06/15/2016 7:36:46 PM PDT by wyowolf (Be ware when the preachers take over the Republican party...)
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To: wyowolf

You’re Added!

-JT


27 posted on 06/15/2016 7:43:23 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630
Leftover cheese? What is that? :)

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. :)

28 posted on 06/15/2016 7:58:28 PM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: Harmless Teddy Bear

“Leftover cheese? What is that? :)

*****************************
Yeah, I guess it’s sorta like ‘leftover wine’ :-)

I like your recipe, and your technique with the onions.

-JT


29 posted on 06/15/2016 8:11:11 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

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


30 posted on 06/15/2016 8:20:59 PM PDT by mylife (The roar of the masses could be farts)
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To: bgill

We like chopped cucumbers and onions in vinegar water with salt and pepper.

Lovely, no sugar or hot pepper?


31 posted on 06/15/2016 8:25:14 PM PDT by mylife (The roar of the masses could be farts)
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To: bgill

I have cukes brining now


32 posted on 06/15/2016 8:34:19 PM PDT by mylife (The roar of the masses could be farts)
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To: Jamestown1630

Best stuff in the world does not happenin 15 mins.

It “Happens through the miracle of time”


33 posted on 06/15/2016 8:39:44 PM PDT by mylife (The roar of the masses could be farts)
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To: miss marmelstein

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.


34 posted on 06/16/2016 2:36:34 AM PDT by kalee
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To: Jamestown1630

I forgot about Provalone! My husband buys it sometimes - I hate it. Also, my Amish market sells Limburger!


35 posted on 06/16/2016 3:40:47 AM PDT by miss marmelstein (Richard the Third: With my own people alone I should like to drive away the Muslims)
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To: kalee

Just made my first sourdough loaf (actually a ‘boule’). Perfect for a nice chunk of cheese.


36 posted on 06/16/2016 3:42:01 AM PDT by miss marmelstein (Richard the Third: With my own people alone I should like to drive away the Muslims)
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To: Jamestown1630

I make and freeze leftovers.
I always get asked for the recipe-fresh or frozen.

http://www.saveur.com/article/Recipes/Caponata-1000087189


37 posted on 06/16/2016 4:35:13 AM PDT by pugmama (Ports toon.)
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To: pugmama

I’m going to try that.


38 posted on 06/16/2016 5:48:50 AM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

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


39 posted on 06/16/2016 6:01:10 AM PDT by pugmama (Ports toon.)
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To: Jamestown1630

I love both of these recipes! Thank you!


40 posted on 06/16/2016 6:40:45 AM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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