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
A mouth-watering cheese plate: fromage blanc, raisin-nut bread, fresh
fruit. Add jams, honey for breakfast; thin-sliced deli meats for lunch.
Long overdue thanks for this thread. Always read through it all.
It’s my pleasure.
I looked for a jalapeno/cheddar spread or dip recipe, which I mentioned last night, and found this one; haven’t tried it yet, but it looks good:
http://www.cooks.com/recipe/nx68y3ee/jalapeno-spread.html
That looks spicy! I do like the ingredients, though.
Oh, yes. My favorite burger at the local burger places is the ‘bleu’ or ‘buffalo blue’ offering.
-JT
Two ‘smelly’ things that we saw in the supermarket when I was a kid, but don’t see now: Limburger, and liverwurst. I guess they just don’t sell around here.
-JT
The cheddar/jalapeno ‘pub cheese’ that we can get in the supermarket here is not terribly hot, and has a texture like the Boursin spreads. I haven’t found a recipe that would seem to approximate it, but the one I posted looks similar in terms of flavor.
-JT
Here's a terrific retro recipe. Disney served these 5-star blue cheese patties w/ steak Bordelaise at the now-closed Gulf Coast Room in the Contemporary hotel. But at home you could put 1-2 patties on a burger.
FILET MIGNON ROYAL BLUE
The restaurant served a medium rare filet mignon, perfectly cooked in white wine, atop a rich Bordelaise Sauce nestled w/ a lightly fried blue cheese patty; side of sauteed artichoke bottom stuffed with stewed fresh tomatoes and creamed mushrooms.
Blue Cheese Patties
NOTE Hard to form patties, but shape doesn't matter, they taste awesome.
METHOD Process to fine crumbs 3 slices fresh white bread. Add to combined 6 oz ea bleu cheese, cr/cheese; mix and shape 12 small balls. Flatten into patties. Dip in flour, then in combined 2 eggs/2 tbl milk; coat w/ bread crumbs. Brown both sides in butter 3-4 min.
Oh, My!
(My husband hates the smell of blue cheese, and for that reason has never even tasted it - refuses to. I feel sorry for him.)
:-)
-JT
What is ‘buffalo blue’?
Hamburger with blue cheese and spicy hot sauce for ‘fixins’. It’s an offering at a local barbecue/burger place. Wonderful.
In my ‘salad days’, my favorite was the hamburger at the local ‘Roy Rogers’, because they had horseradish sauce. But I upgraded to a nicer place that really grills the burgers, and has blue cheese and hot sauce.
(I’m pretty plebeian when it comes to fast food :-)
-JT
And the Winner Is – The Bacon Bomb Explosion Burger
TB Reporter | 2/2/16 | Staff / FR Posted by Rebelbase
The bacon bomb explosion burger has been crowned the peoples' choice award winner for the Florida State Fair.The bacon bomb explosion burger beat out three other burger concoctions during online voting.
The winning burger features fresh ground chuck, with ranch, BBQ sauce and a special seasoning. After the addition of some bacon crumbles, the meat is wrapped in a lattice of fresh bacon and slow roasted with hickory smoke until golden brown, then sliced into patties. This mouthful of a burger is served on a Kaiser roll with a slice of cheese, lettuce, tomatoes, onions, pickles and, for the adventurous, a few more strips of bacon.
The burger edged out the runner up, Redneck Burger, which is a fresh burger patty, with bacon and cheese, fried bologna, baked beans, potato sticks, lettuce, tomato, onion and pickle, on a toasted bun.
The French toast burger was a close third. This breakfast-inspired burger featured a burger patty topped with bacon, cheese, lettuce, tomato, onion, and pickle, sandwiched between slices of homemade French toast and drizzled with a special sauce.
In fourth place was the ice cream burger, a beef patty with cheese bacon, tomato, onion and pickle, and topped with a coated scoop of Mexican-style fried ice cream.
Runner-up---Redneck Burger.
BBQ Duck Breast w/ Fresh Plum Sauce
METHOD Steep 20 min, 4 duck breasts, 50ml dark soy sauce, 4 tb ol/oil,
rosemary/thyme sprigs, 2 minced gar/cl. Liftout; grill 5-6 min til pink.
Place in roaster. Pour Plum Sauce over. Roast done 350 deg 30-40 min.
Slice; plate.
SERVE w/ Plum Sauce spooned over.
PLUM SAUCE mix 200g plums, 100 ml ea soy sauce and honey.
Looks very nice!
Unfortunately, I’m dieting and duck is a tad fatty. But you’re right - through colonialism, the Brits incorporated foods from various middle-eastern and Asian cuisines. England still has the best Indian food - even where I live with its thousands of Indians, the food can’t touch what you find in London.
Duck goes so well with fruit. Yum.
In the 70s, Burger King had really wonderful tasting grilled burgers. The food Nazis must have gotten after them because the fries are awful (salt-free) and the burgers have no grilled flavor whatsoever.
Limburger is sold in our Amish market which is about 10 minutes from Princeton. The Amish cling to their German heritage, I guess.
Mega-yums.
My hubby makes the best turkey burgers. We get our ground turkey from a turkey farm that does only white meat with nothing added. Hubby first fries up bacon bits, takes them out of the pan, then fries chopped up sweet onion in the bacon grease until just browned. Takes that out and drains the rest of the grease from the skillet. Mixes the bacon bits and onion bits into the turkey, heavy on both. Seasoning varies, always garlic salt, maybe a bit of bbq sauce. Whatever else he feels like putting in. He does them on the grill in the summer and iif the weather is bad, in the skillet. Very yummy!
Mmmmmmmm....great recipe. Thanks.
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