Recipes for Cheese Lovers
Surprisingly Delicious Ways To Cook With Chees e
Nicholas Rose
Copyright 2020 Nicholas Rose
All rights reserved.
ISBN: 9798654391933
DEDICATION
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Contents
Spanish Mac & Cheese with Chorizo
INGREDIENTS
5 cups elbow macaroni
2 tsp olive oil
2 large chorizo sausages, casings removed, crumbled
large onion, peeled and cut in half lengthwise
1 bay leaf
2 cloves garlic
2 cups milk
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
Salt and black pepper, to taste
2 cups grated aged Cheddar cheese
1 tsp sweet smoked paprika
2 Tbsp Dijon mustard
For the topping
2 Tbsp olive oil
1 cup panko breadcrumbs
cup grated Parmesan cheese
2 Tbsp chopped parsley
1 tsp sweet smoked paprika
DIRECTIONS
1. Heat your oven to 350F (180C). Lightly butter a 2-quart (2 L) baking dish.
2. Cook the macaroni in boiling salted water until tender. Drain and rinse.
3. In a large saucepan, heat the oil over medium heat. Add the sausages and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.
4. To make the sauce, make a cut in half the onion about 1 inch (2.5 cm) deep, and slide a bay leaf into the slit. Stick the garlic cloves into the onion.
5. In a large saucepan, combine the milk and onion, heat over medium heat. Meanwhile, in a second saucepan, melt the butter over low heat. Add the flour and cook the roux, stirring, for 3 minutes. Do not let it colour. Remove from heat. Pour some hot milk into the roux, stirring until the milk is thoroughly blended in. Stir the mixture into the remaining milk and simmer, stirring frequently for 15 minutes. Season with salt and pepper.
6. Remove the onions. Add the cheese, paprika and the mustard. Continue cooking over low heat, stirring until the cheese is melted. Add the macaroni and sausage; stir together well. Season well with salt and pepper. Transfer to the prepared baking dish.
For the topping
1. To make the topping, combine bread crumbs, Parmesan, parsley, and paprika. Sprinkle over the casserole and drizzle with olive oil. Bake until browned and bubbly, 25 to 30 minutes.
2. Remove from oven and serve immediately.
Baked Ziti
INGREDIENTS
2 Tbsp olive oil
3 cloves garlic, minced
1 large onion, diced
1 lb(s) ground beef
1 lb(s) Italian sausage
2 (14.5-oz) cans tomato sauce or marinara sauce
1 (28-oz) can whole tomatoes with juice
2 tsp Italian seasoning
tsp red pepper flakes
Salt and freshly ground black pepper
1 lb(s) ziti
1 lb(s) mozzarella, grated
1 (15-oz) tub whole-milk ricotta
cup grated Parmesan
2 Tbsp chopped fresh parsley, plus more for sprinkling
2 eggs
DIRECTIONS
1. Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
2. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
3. Preheat the oven to 375F.
4. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
7. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Gnocchi with Gorgonzola Cream Sauce
INGREDIENTS
Dough
4 lb(s) Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups semolina flour
3 cups all-purpose flour
Kosher salt
Gorgonzola Cream Sauce
1 medium onion, finely chopped
1 tsp garlic, chopped
cup Gorgonzola cheese, crumbled
1 cups chicken stock or water
3 cups heavy cream
4 Tbsp parsley, chopped
Kosher salt
Black pepper
Extra virgin olive oil
DIRECTIONS
Dough
1. Place potatoes in a large pot and cover with cold salted water.
2. Bring to a boil, lower heat to a simmer, and cook for about 15 minutes, until potatoes are cooked but still firm,
3. Drain potatoes and transfer to a baking sheet to cool.
4. Once cooled, pass potatoes through a food mill or ricer into a large bowl.
5. In a second bowl, stir together the semolina flour and 2 cups of the all-purpose flour; reserve additional 1 cup of all-purpose flour for dusting.
6. Pour the semolina mixture into the bowl with the potatoes and stir until fully combined.
7. Transfer dough to a cutting board and form into a large 3-inch thick loaf; let dough rest for 10 minutes.
8. To cook the gnocchi, bring a large pot of salted water to boil.
9. Slice loaf into 1-inch slices.
10. Dust a cutting board with the reserved all-purpose flour and roll dough into -inch thick logs.
11. Cutting on a bias, slice the log into -inch pieces and transfer gnocchi onto a well-floured baking sheet.
12. Repeat with remaining dough.
13. Working in batches, drop gnocchi into the boiling water to cook for 3 minutes, or until gnocchi floats to the top.
14. Using a slotted spoon, transfer gnocchi to an oiled baking sheet to cool; repeat process with remaining dough.
Gorgonzola Cream Sauce
1. To make sauce, stir and cook onions and garlic with 2 to 3 tablespoons of oil over medium heat until onions soften.
2. Add Gorgonzola cheese and continue cooking while stirring until cheese is starts to melt.
3. Stir in chicken stock and cream.
4. Bring mixture to a boil and simmer for 5 minutes, until cheese is melted and sauce begins to thicken.
5. Add cooled gnocchi to the sauce and continue to simmer until gnocchi are hot and sauce has thickened enough to coat the dumplings.
