Weekly Cooking (and related issues) Thread

[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

[Jamestown1630]

This week: Strong Cheese, Freeze-Ahead Appetizers, and a Chinese-Style Cucumber Salad!

(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)

-JT

[Silentgypsy]

I love this thread—thank you!

[Mariner]

Would you please put me on your distribution list?

[Jamestown1630]

You’ve been added!

[Jamestown1630]

You’re Welcome!

[bgill]

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

[bgill]

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.

[Jamestown1630]

I love that spread! I first had it when a cousin gave it to everyone for Christmas in pretty glass crocks. And it costs so much if you buy it ready-made, but it’s very inexpensive if you make it yourself.

Does anyone have a recipe for the kind of cheddar-jalapeno ‘pub’ spread that you can buy? I really like that, but haven’t found a good recipe.

-JT

[Rushmore Rocks]

My favorite cucumber salad is sunomono. Had it in Tokyo. Bobby Flay has a good recipe for it. I do like to add thinly sliced carrot to it. I use a vegetable peeler to get the slices thin enough. So refreshing.

Look forward to this thread ever week. Thanks for doing it.

[Secret Agent Man]

Make ip a nice cheese sauce and pour over favorite pasta.

Get some italian sausage and fry it up and add in.

[miss marmelstein]

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??

[NorthstarMom]

My grandma made creamed cucumbers, but also added vinegar to the cream. So good! I do my best to copy it but it’s never as good as hers.

[Jamestown1630]

I’m glad you enjoy it. I like doing it!

My favorite Cucumber recipe is Korean, which my Korean cooking mentors called ‘Oyi Namul’, or, Cucumber Salad. It was just cukes, vinegar, sesame oil and seeds, salt, red pepper.

But here’s my favorite Korean Youtube cook doing a slightly fancier version:

https://www.youtube.com/watch?v=zau-F0L_hrY

-JT

[Jamestown1630]

LOL! I probably should have said ‘strongly flavored’ instead of ‘stinky’!

-JT

[miss marmelstein]

No, the Brits call it stinky cheese and they’re right. The problem is that I don’t know exactly what that is - obviously very aged cheese which, perhaps, is not sold in America. It pisses me off that we can’t have European cheese! The smellier the better.

[Rushmore Rocks]

Looks wonderful. I’ll try it, but cut back on the red pepper flakes. The lady has good knife skills.

[Jamestown1630]

Found this; some of them are made in the US:

http://www.seriouseats.com/2014/03/a-brief-guide-the-best-stinky-cheeses.html

[reformedliberal]

I routinely buy Danish Blue at Sam’s Club. Very, very good and authentically from Denmark. I do miss real Brie and real Camembert, though and I cannot recall the last time I saw authentic Roquefort. Imported Stilton and Gorgonzola are available.

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 think it depends where you shop.

[Jamestown1630]

That sounds good to me. I like pasta, but I’m really not that crazy about tomato sauce on it. My favorite part of ‘spaghetti dinner’ is seconds of pasta with just butter and parmesan on top.

-JT