More Cheese Please

As I continue in my quest to explore the culinary world, I have grown to love cheese more and more. So many to choose from, so many different flavors, and this salty and sometimes sweet substance always seems to add that special touch to a dish.




Below are some experiments and lessons learned from cooking with cheeses...





Mozzarella is a perfect melting cheese . Very subtle in flavor and can be used in larger quantities.





Ricotta adds a creamy touch to a dish. Tired of red sauces? Add some ricotta and cream and you have a whole new sauce.





Parmesan adds a saltiness to dishes that I love. More crumbly by nature and better in smaller amounts. Great as a last addition to pasta, pesto, or alone with some wine.





Manchego is similar in texture to Parmesan but is not as pungent and originate from Spain. A fun cheese to experiment with. I created a Spanish style pesto listed below and substituted manchego instead of Parmesan.





Feta, goat cheese, blue cheese. These cheeses are creamy and perfect for salads or as a stuffing ingredient. For instance, I made the mistake of using mozzarella in stuffed mushrooms and I basically created a quiche inside of a mushroom. Any of these creamy cheeses would have been a perfect alternative.





Gouda and Gruyere. These cheeses generally come as a block and are easy to slice. They have very strong and sometimes bitter characteristics that go well with starchy products. I love adding these cheeses to make a potato gratin or specialty mac'n'cheese.





Brie cheese is extremely creamy and buttery. Tastes amazing baked with sweet ingredients like apricot preserves. Can be eaten as an appetizer but also tastes great melted on sandwiches.





Its amazing how an entire new world opens up once we get past processed and sliced american, swiss, and jack cheeses. Explore and enjoy!





Cilantro Pesto


In a food processor combine...


- bunch of cilantro


- roasted pine nuts


- onion powder, dash of honey


- 2 cloves garlic


- s&p


- 1/4 cup shaved manchego cheese





Tasted great on top of spiced seared scallops.


spice rub includes: ancho chile powder, smoked paprika, s&p, onion powder, cumin, coriander

How about giving French Wine a Shot??

Within the last decade, the French wine market has been gradually declining. Consumers seem to be more excited about all of the "New Age" wines out there from Chile, Argentina, Australia, California. From the "Old World", Spain has even reinvented itself and has been doing wonders with Tempranillo. People always love the sweet wines from Germany. Italian varietals are still going strong. For some reason, French wines have been lost in the shadows. Some consumers don't buy because they assume good French wine is expensive or the label is confusing.

Here's a tip... all of these varietals you see from the "New World" wines were initially established in France. These winemakers know what they are doing."Shiraz" from Australia is the same thing as Syrah and tastes amazing from the Rhone Valley in France. In fact, if Shiraz is too intense for you, try a French blend from this region. They generally take Syrah and add Grenache to balance the wine out. Syrah can be a very full bodied, jammy wine and the Grenache adds a black cherry component that can soften the wine. Bordeaux blends are generally a combination of Cabernet and Merlot with a few other smaller varietals like Malbec and Petit Verdot. White wines can also be great values and are generally a blend of grapes as well. Loire Valley makes great blends of Sauvignon Blanc and Chenin Blanc. I think these wines also have a great balance of citrus and herby flavors. Recently I have had a Colombard and Ugni Blanc blend from Southern Rhone with a nice hint of lemon that pairs perfectly with salmon. All of these wines listed below are perfect food wine. Hosting a dinner party? Red varietals are perfect for end of summer barbecues and when the weather starts to cool off. White varietals are refreshing for a hot day but will pair perfectly with fish year round.

Many winemakers from France have started putting the varietals on the front label to make it easier on consumers. Twist caps are more prevalent in the market and provide a quality control method against spoilage that can be caused from defective corks. French wine truly has become more user friendly and most importantly creates an unbelievable value for the economy we are in.

Wines worth trying that retails at $10 or less: Chateau Teyssier Bordeaux blend, Plume Bleu Rhone blend, Cuvee Jean Paul Rouge and Blanc Rhone blends