Text 9836, 80 rader
Skriven 2008-06-30 00:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cheese
==============
-=> Quoting Dave Sacerdote to Nancy Backus <=-

 DS> I'm constantly surprised at the places I find cheese in food.  
 DS> Personally, there are very few foods I like with added cheese.
 DS> Burgers

I finally made a cheeseburger I liked. The patty was very plain:
ground chuck and a steak house seasoned salt, grilled. The cheese
was a young Friulano. The bun: homemade white, lightly grill
toasted. Condiments: none.

Much as I like Cheddar, it just doesn't work in a burger for me.

 DS> With eggs, no -
 DS> I'm definitely in the minority there.

I very much like the combination of ham, eggs and cheese whether it
be an omelette or in a breakfast sandwich.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bresaola and Asiago Cheese Carpaccio
 Categories: Appetizers, Beef, Italian, Cheese
      Yield: 4 Servings
 
      1    Head lettuce; washed, dried
      2 oz Asiago cheese
      6 oz Bresaola; very thinly
           Sliced
      1    Celery stalk (from the
           Heart)
    1/4 c  Walnut halves
      1 tb Marjoram leaves
           Pepper
      3 tb Extra-virgin olive oil
           Juice of 1 lemon; strained
           Salt
 
  Bresaola is a delicious cured meat from northern Italy; its
  buttery flavor marries beautifully with the sharpness of Asiago.
  Like most cured meats, it is best when sliced paper thin.
  
  Line a round serving dish with the lettuce leaves. Shave the
  Asiago into thin shards using a cheese slicer or sharp knife.
  Mound it in the center of the serving dish.  Roll the slices of
  bresaola into loose rosebud shapes and arrange them around the
  Asiago on the dish.
  
  Wash and trim the celery; slice it into matchstick s with a sharp
  knife. Arrange the celery around the dish like the spokes of a
  wheel.
  
  Garnish the dish with the walnut halves, scattering them evenly
  over the bresaola.
  
  Sprinkle the marjoram over the dish. Season with a generous twist
  of the pepper grinder.
  
  Whisk the olive oil and lemon juice together in a small bowl.
  Season lightly with salt, remembering that both the bresaola and
  the Asiago cheese are salty. (You can always add more salt later.)
  
  Transfer the lemon dressing to a pretty sauce boat.
  
  Serve the bresaola and Asiago cheese carpaccio at room temperature
  as an antipasto, with the dressing on the side.
  
  From: Shade
 
MMMMM


Cheers

YK Jim


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