By Chester Hastings
ISBN-10: 1452110263
ISBN-13: 9781452110264
The Cheesemonger's Kitchen is a set of pleasant and obtainable recipes culled from chef and cheesemonger Chester Hastings' 25 years of expertise operating with cheese, either contained in the kitchen and in the back of the counter at Beverly Hills' cherished Joan's on 3rd. masking the fundamentals of ways to choose and buy caliber cheeses (including what to seem for, the right way to flavor, and what to do with leftovers), its goal is to take cheese past the fondue pot and the cracker and into the kitchen, and create scrumptious nutrients utilizing the various different types of cheese now extra extensively to be had than ever sooner than, in new, conventional, and fascinating methods. it's going to additionally contain a bankruptcy on pairing wine and cheese, written via celebrated sommelier Brian Kalliel. contains seventy five recipes and 50 photographs.
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Extra info for The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes
Example text
Hot water 1 c. raisins 2 c. shredded coconut 1. Preheat oven to 375°F. 2. In a large bowl, combine sweet potatoes, milk, cream of coconut, 1ø c. brown sugar, ginger, cinnamon, allspice, and vanilla extract. 3. Add melted butter, 1 c. hot water, raisins, and coconut and stir well. 4. Taste mixture for sweetness and add more brown sugar if desired. 5. Pour into greased 3-qt. casserole dish. Bake for about 1 hour, or until mixture is firm in the middle. Serve warm. Preparation time: 40 to 45 minutes Cooking time: 1 hour Serves 6 63 Sorrel (St.
Often served with foo foo, a bowl of Caribbean soup can stand alone or make up one course of a larger meal. Cassareep, chili peppers, and cinnamon are among the ingredients that give pepperpot stew its distinctive Caribbean taste. ) 29 Pepperpot Soup (Jamaica) This flavorful and filling soup is often served on Saturday, a popular soup-eating day in Jamaican homes. 4 c. water ¥ lb. ) 1 lb. fresh spinach with stems removed, finely chopped ø lb. kale, finely chopped 5 oz. frozen okra, thawed* 2 medium potatoes, peeled and diced 1 small onion, peeled and chopped 2 green onions, chopped 1 small chili pepper, seeded and chopped 1 clove garlic, crushed 1 sprig fresh thyme, or a pinch of dried thyme æ c.
Uncooked long-grain white rice 1 10-oz. package frozen green peas, thawed ø c. green olives with pimentos ø c. grated Parmesan cheese 32 1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. 2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. 3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside.
The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes by Chester Hastings
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