On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.
Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.
- The book presents an exhaustive collection of cheesy comfort food recipes from around the world
- Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
- Like all of Wright's books, this title also includes historical and cultural notes on each recipe
From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.
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About the Author
Table of ContentsAcknowledgments ix
Soups, Sauces, and Dips 9
Fritters with Cheese 23
Savory Pastries with Cheese 33
Savory Crepes and Pancakes with Cheese 51
Pies, Tarts, and Quiches with Cheese 69
Pizzas, Calzones, and Breads with Cheese 94
Sandwiches with Cheese 119
Quesadillas, Enchiladas, and Burritos with Cheese 139
Eggs and Cheese 159
Cheese and More Cheese 169
Pasta with Cheese 199
Rice and Polenta with Cheese 255
Vegetables with Cheese 271
Meat and Seafood with Cheese 335
Sweets with Cheese 373
Chicken, Potato, and Cheese Soup
Makes 4 to 6 servings
THIS HEARTY SOUP is filled with a nice balance of vegetables and protein. The ideal cheese to use is the soft Mexican white cheese queso blanco. This soup doesn't hold up well as a left over because the cheese, once cool, congeals on the bottom of the pot and does not re-melt well. For that reason, it's a great dish to serve to a group of about six people. Good boiling potatoes are Yukon Gold, white rose, or red potatoes.
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 large garlic cloves, finely chopped
1 bunch fresh cilantro (coriander leaf), stems removed and leaves chopped
1 teaspoon ground cumin
2 boneless, skinless chicken breast halves (1 pound), cubed
6 cups water
Salt to taste
3 boiling potatoes (about 1 pound), peeled and diced
1 fresh ear of corn, husked and kernels removed
2 cups whole milk
6 ounces Mexican queso blanco or farmer's cheese, diced or shredded
1. In a large pot, heat the oil over medium heat. Add the onion, garlic, half the cilantro, and the cumin and cook, stirring occasionally, until the onion is mushy, about 8 minutes.
2. Add the chicken and cook, stirring occasionally, until it turns color, about 5 minutes. Add the water, season with salt, and cook over medium heat without letting the water come to a boil for 15 minutes; reduce the heat to low if it is bubbling. It is important that the water not boil; otherwise the chicken will toughen.
3. Remove the chicken with a slotted spoon, shred it into very small pieces using two forks, then return it to the pot together with the potatoes and bring to a near boil over high heat. Then reduce the heat to low and simmer, stirring, until the potatoes are tender, about 15 minutes. Add the corn kernels, the remaining cilantro, and the milk, mix well, and check the seasoning. Return the broth to a simmering point over low heat, making sure it does not boil, then remove from the heat, add the cheese, and serve immediately.
Fresh Fettuccine with Mascarpone Sauce
Makes 4 servings
This delightfully simple preparation is creamy, cheesy, and delicious. In Italy, this dish fits into a class of pasta preparations called spaghetatta, which are lighter or simple pasta dishes one might have later in the evening at home, perhaps after the theater.
2 large egg yolks
3 tablespoons extra-virgin olive oil
½ cup mascarpone cheese
Salt and freshly ground black pepper to taste
12 ounces fresh fettuccine
½ cup freshly grated
Parmesan cheese (preferably Parmigiano-Reggiano cheese)
1. In a bowl, place the egg yolks and slowly beat in the olive oil in a very thin stream, beating all the time as you would while making a mayonnaise. Stir in the mascarpone a little at a time and season with salt and pepper.
2. Bring 6 quarts of water to a rolling boil over high heat, salt abundantly, then add the pasta. Cook over high heat, stirring occasionally so the pasta doesn't stick, until al dente. Drain without rinsing.
3. Transfer the pasta to a serving bowl or platter and cover with the sauce. Toss well and sprinkle with Parmesan cheese. Serve immediately.