Chambers Emily - The Cheese Lovers Cookbook (Yes)

Notice: ebook piracy is both illegal and immoral. Annie, Holly, and Chelsea Forsyth,The Everything Naturally Sugar-Free Cookbook, www.naturalsweetrecipes.com To my mom, Susan; thanks for letting me be your little Sue chef. And to my husband, Joe; sorry for the indigestion. Emily To my parents, Bud and Mary Jo; thanks for teaching me how to cook and be creative in the kitchen. And to my husband, Rich; youre the best taste-tester.

Whitney Contents Acknowledgments Emily would like to thank her husband for letting her do this crazy project. She also wants to thank her coauthor for being crazy and doing it with her. Shed like to express appreciation for her mom and her mother-in-law for teaching her about the true best ingredient to cook with: love. She also profoundly thanks Mysha Denson, her stellar photographer, for not only making her food look amazing, but also for being a taste-tester, friend, and just plain awesome person. (And thanks to Jason, Ella, Rivers, and Norah for sharing their wife/mom.) Whitney would like to thank her husband, Rich, for all his support throughout the project. Without his great sense of humor and unwavering patience, this couldve ended badly.

She would also like to thank her coauthor for being awesome to work with on this enormous undertaking. Thanks also go to her parents for teaching her how to cook so many years ago. (Rich appreciates that too!) She would also like to thank the rest of her family for their love and support. Finally, a million and one thank-yous go to Nicole Fernley for her amazing photography and friendship. They are both grateful to Cedar Fort for taking a chance on them as first-time authors, and to everyone there who designed and edited the book to make it really shine. Introduction R AISE YOUR HAND IF YOU LOVE CHEESE! Yes, thats what we thought, seeing as you are looking at this book.

Thats why were bringing you many of our favorite cheesy recipes. Theres just something about adding cheese that elevates the flavor of any recipe and gives it a certain flair. Think about using blue cheese on a burger. Or adding Parmesan cheese to make even a bland veggie inspired. Adds a gourmet touch, doesnt it? Just to be clear, this isnt a book on how to make cheese. Many books out there outline this much better than we could and are written by professional cheesemakers.

Instead, this is a compilation of gourmet comfort food recipes that each use cheese as a main component. Weve tried to use all your favorite familiar cheeses, like cheddar and mozzarella, while throwing in a few specialty and foreign cheeses, like Gruyre and Emmentaler, so you can more deeply explore what cheese has to offer. Cheese is a food that is used in so many different cultures that youll find this cookbook has an international feel to it, especially paying homage to Italian, Greek, French, and Mexican cuisine. This variety helps even the pickiest palates find something they like. If youre lactose intolerant, this is not the book for you. However, while this isnt a vegetarian cookbook, many of the recipes are naturally meat-free or can be easily adapted to be.

Cheese is a great source of protein, and as we mentioned earlier, weve tried to make cheese the star or costar of each recipe to really let it shine. You can also use low-fat cheeses in many of the recipes to cut down on calories while keeping the integrity of each dish. So from the Dubliner Puff Pastry Bite appetizers to the Berry Mascarpone Trifle for dessert, happy cooking and bon apptit! Emily and Whitney, the Gouda Girls AGE IS SOMETHING THAT DOESNT MATTER, UNLESS YOURE A CHEESE. Author unknown Cheesy Spinach Artichoke Dip This is great at parties! I never really liked artichokes before I had this dip, and now I love them. So if youre hesitant about spinach or artichokes, give this dip a try. You can also lighten things up by using Neufchtel instead of regular cream cheese and light mayonnaise instead of the full-fat version.

Whitney Preheat oven to 350F. Prepare spinach according to package instructions (I prefer the microwave option). Let cool and transfer to medium bowl. Use kitchen shears to cut up artichoke hearts in their jars. Add to bowl. Add mayonnaise and cream cheese.

Add garlic, first three shredded cheeses, and salt and pepper. Stir mixture to combine, making sure all ingredients are incorporated. Transfer to a greased 1-quart baking dish. Sprinkle Italian blend cheese over top of dip and bake for 3035 minutes, or until cheese on top is melted and dip is heated through. Serve with your favorite crackers or French bread cubes. frozen spinach 2 (6.5-oz.) jars artichoke hearts cup mayonnaise 1 (8-oz.) pkg. cream cheese, softened 2 tsp. minced garlic cup shredded mozzarella cheese cup shredded Romano cheese cup shredded Parmesan cheese salt and pepper to taste 1 cup shredded Italian blend cheese, reserved