Michael Chiarello's Stuffed Focaccia with pizza dough, eggplant and mozzarella
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=28911
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=28911
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I was gifted with 3 1/2 pounds of mozzarella cheese. Any ideas besides the usual suspects;
- Thread starter dawn_mo
- Start date
melissa-dallas
Well-known member
Queso Fundido with Chorizo
I've never made this but have been thinking about it since I saw it in Bon Appetit. It sure sounds good.
QUESO FUNDIDO WITH CHORIZO
20 Servings
5 large poblano chilies*
1 1/4 pounds chorizo sausage links (about smileys/bigeyes.gif, casings removed
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro
1 1/4 pounds Monterey Jack cheese, coarsely grated (about 5 cups)
1 1/4 pounds whole-milk mozzarella cheese, coarsely grated (about 5 cups)
2 1/2 tablespoons cornstarch
2 cups (or more) low salt chicken broth
Tortilla chips
Char chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
Saute sausage and garlic in very large skillet over medium high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
Toss both cheeses and cornstarch in large bowl until coated. bring 2 cups broth to simmer in large pot over medium high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.
*Fresh green chiles (often called pasillas); available at some supermarkets, specialty foods store, and Latin markets.
Bon Appetit July 2007
I've never made this but have been thinking about it since I saw it in Bon Appetit. It sure sounds good.
QUESO FUNDIDO WITH CHORIZO
20 Servings
5 large poblano chilies*
1 1/4 pounds chorizo sausage links (about smileys/bigeyes.gif, casings removed
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro
1 1/4 pounds Monterey Jack cheese, coarsely grated (about 5 cups)
1 1/4 pounds whole-milk mozzarella cheese, coarsely grated (about 5 cups)
2 1/2 tablespoons cornstarch
2 cups (or more) low salt chicken broth
Tortilla chips
Char chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
Saute sausage and garlic in very large skillet over medium high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
Toss both cheeses and cornstarch in large bowl until coated. bring 2 cups broth to simmer in large pot over medium high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.
*Fresh green chiles (often called pasillas); available at some supermarkets, specialty foods store, and Latin markets.
Bon Appetit July 2007
Conchiglie with Fresh Tomatoes, Fresh herbs and Fresh Mozzarella. You can used regular Mozzarella
and you can use lots of it. This is so nice with summer tomatoes.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=11746
and you can use lots of it. This is so nice with summer tomatoes.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=11746
colleenmomof2
Well-known member
Zucchini spaghetti boats
Use extra large zucchinis, scoop out the seeds, micro until slightly softened, fill with moz and romano/parm, top with your favorite spaghetti sauce and bake. Sprinkle more moz on the top when you take from the oven. I'm making this tonight for the second time in a week! Colleen
Use extra large zucchinis, scoop out the seeds, micro until slightly softened, fill with moz and romano/parm, top with your favorite spaghetti sauce and bake. Sprinkle more moz on the top when you take from the oven. I'm making this tonight for the second time in a week! Colleen
colleenmomof2
Well-known member
Some pasta and salad although DH is cutting way back on carbs
- not eating the pasta or bread. I make a meat spaghetti sauce but I imagine grilled chicken would be great as well. The last two times I made the boats - 2wce in 2 weeks - we had Joe's Eggplant Parmesan and corn on the cob as our side dishes. With all of the fresh veggies available, I'm having trouble keeping myself from preparing 2-3 main "dishes" at every dinner! And then we're overeating to keep up! Colleen
- not eating the pasta or bread. I make a meat spaghetti sauce but I imagine grilled chicken would be great as well. The last two times I made the boats - 2wce in 2 weeks - we had Joe's Eggplant Parmesan and corn on the cob as our side dishes. With all of the fresh veggies available, I'm having trouble keeping myself from preparing 2-3 main "dishes" at every dinner! And then we're overeating to keep up! Colleen