This week: Strong Cheese, Freeze-Ahead Appetizers, and a Chinese-Style Cucumber Salad!
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-JT
That reminds me of Boursin Cheese or Pub Cheese spread. It’s more mild though than strong but you can perk it up with random bits of other cheeses. I make this often and usually stuff it inside chicken breasts or boned thighs and bake. It also makes a good dip. Yes, most can buy it but it’s not sold in my store.
Boursin Cheese Spread
4 ounces cream cheese, softened
a good sprinkle of garlic powder
bit of finely diced onion
ground pepper
parsley
dill
any other herbs you wish
any other wee bits of cheese you have
I spied the beginings of the first cucumber in the garden yesterday. Can’t wait.
We like chopped cucumbers and onions in vinegar water with salt and pepper.
Also, chopped cucumbers in sour cream with a bit of sugar and salt and pepper.
Make ip a nice cheese sauce and pour over favorite pasta.
Get some italian sausage and fry it up and add in.
Autumn folks: throw that rind into the soup!
I love all cheese but what constitutes stinky? I use all sorts of English and French blue cheeses, English cheddars, Stiltons and aged American cheddars.
Do we have stinky cheeses in the USA or just highly refrigerated??
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. :)
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
I make and freeze leftovers.
I always get asked for the recipe-fresh or frozen.
http://www.saveur.com/article/Recipes/Caponata-1000087189