It's a matter of personal preference ...

Yesterday I went into our little beach market on the corner and handed the cashier a couple of heads of garlic I wanted to buy. As she rang up the purchase, she said she had never used fresh garlic; she just sprinkled on what she wanted from a little jar of dried garlic powder. I told her how simple it is to use garlic cloves and how it makes whatever one is cooking so much tastier. She said she would have to try it one of these days. I knew she was just being polite and I didn’t belabor the issue … to each their own …

But, the conversation got me to thinking about the Parmesan article I just uploaded and the vast taste difference between Kraft grated Parmesan and grating my own imported Parmesan.

Cooking with the freshest ingredients results in better tasting food. It may take a little more time and it may cost a little more for your groceries, but it’s better for you and tastes better--a good value in my estimation!

Speaking of good tastin’ stuff, try out this appetizer recipe that combines Parmesan AND garlic:

Hot Garlic-Parmesan Soufflé

15 cloves garlic peeled

2 cups low-sodium chicken broth or stock

2 (8-ounce) packages cream cheese, room temperature

(Dare I suggest substituting Mascarpone—Italian style cream cheese—for cream cheese??? It IS more $$$ Maybe we’ll save Mascarpone for another day. Or, perhaps you have a local creamery that makes its own cream cheese! Yay!)

1 cup freshly grated Parmesan cheese

1 (10.5-ounce) can cream of low-sodium mushroom soup, undiluted

2 egg yolks, beaten

1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees F.

In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; set aside.

Cook and reduce chicken broth to a glaze; remove from heat and set aside.

In a large bowl, combine cream cheese, Parmesan cheese, mushroom soup, garlic-chicken glaze, mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart soufflé dish.

Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.

Serves many!

Enjoy!

PS ... of course you could go the extra kilometer, and make your own chicken broth with less sodium, and your own mushroom soup without all the preservatives, and use those in the above recipe. Wouldn't it be fun to see how much it actually DOES taste better making your own than using canned broth/soup?

Isn't it wonderful to have a choice?

Advantages of an 800-year old Italian Tradition ...

Pasta al dente, sauce bubbling ready, I had tossed in a bit of smoked salmon given to me by a friend. It all smelled heavenly! I had a small wedge of Reggiano Grassi Parmesan and grated enough for my spaghetti and I was soon in gastronome heaven!

Wait a minute now … gastronome seems a bit pretentious, so I looked it up: “Gastronome – a person devoted to refined sensuous enjoyment (especially good food and drink) bon vivant, epicure, epicurean, foodie, gourmet sensualist—a person who … “ I got the picture.

Food is a sensuous experience for me, but let’s get real! I hate being labeled, so let’s ditch the gastronome label. I digress …

When I reached into the frig for the cheese, I noticed my roomie had a readily identified green Kraft container of 100% Real Grated Parmesan Cheese. I’ve used this brand of grated parmesan cheese my whole life. If there was spaghetti or ravioli or whatever Italian dish on my dinner table, there was Kraft Real Grated Parmesan Cheese right next to it. I must admit, in all that time I consumed it, I had never read the label. Container said it was real cheese, it was parmesan, it went onto my pasta.

But now that I’m educating myself about cheese, I read labels:

Kraft
100% Real Grated Parmesan Cheese
No Fillers
Ingredients: Parmesan cheese (pasteurized part-skim milk, salt, less than 2% of enzymes, cheese culture, cellulose powder to prevent caking, potassium sorbate to protect flavor) aged 6 months.

Well now, powder to prevent caking and a preservative. They're not cheese.

A little investigation and I found that commercial parmesan cheeses common in North America typically differ from Parmigiano-Reggiano in several ways:

The cheese is aged for a shorter time, i.e., Kraft cheese is aged 6 months, whereas Grassi Parmigiano-Reggiano is aged a minimum of 18 months, Zanetti UCI Parmiagiano-Reggiano is aged 2-3 years. The longer the cheese ages, the more complex and desirable the taste.

The curds for Parmigiano-Reggiano are cut into fragments the size of wheat grains, which is much finer than the fragments created in the manufacture of the American version of Parmesan. The smaller curds drain more effectively.

American Parmesan is mechanically pressed to expel excess moisture.

Parmesan wheels in the United States average 24 pounds. The size difference can affect their salt saturation during the brining process; a typical 75 pound Parmigiano-Reggiano wheel contains two-thirds less salt than the average Parmesan.

It is often sold grated. Cheese will lose much of its flavor if it is grated, then stored. Better taste if you grate only as much as you’ll need for the meal.

There is no outside body regulating or supervising the quality of the raw ingredients or of the production process in the United States. In Italy, Parmigiano-Reggiano is completely regulated. No additives are permitted and cows must be fed a special diet—no silage—the milk is considered “grass-fed.” To produce the cheese, morning and evening milk are combined, skimmed, then heated in copper vats under the watchful eye of a master cheesemaker who knows just when the curd has set. The concave wheels are cured in brine for about 24 days and then placed on racks where they are turned and brushed continuously throughout curing. The regulating body comes in and tests throughout maturation of the cheese and does not add the coveted export stamp to the wheel unless it adheres to all production stipulations.

I’ve not researched … yet … who in the United States makes and sells a domestic Parmesan. But I did find a recipe for making Parmesan cheese in “Home Cheese Making” which includes recipes for 75 cheeses you can make at home and then recipes for cooking with cheese. Author Ricki Carroll writes her book in an easy to follow manner, and throws in all sorts of cheese lore. She’s also the owner of New England Cheesemaking Supply Company, which provides information and cheesemaking equipment and supplies.

Jumped around a bit this time, but the end result was spaghetti that was a totally satisfying taste sensation. Why go to all the time and effort of preparing good spaghetti and then cut it off at the knees by shaking on Kraft Parmesan, when you can quickly and easily grate your own and make the meal Benissimo!


Home Cheese Making, Ricki Carroll
Culture, the word on cheese, Spring 2009
The Cheese Plate, Max McCalman and David Gibbons
The Complete Idiot's Guide to Cheeses of the World, Steve Ehlers and Jeanette Hurt

Let's Banish Intolerance ...

I think I’ve touched on the subject of lactose intolerance before, but it warrants additional discussion. I’m lactose intolerant, so it’s been determined by my physician, but there are some cheeses I seem to tolerate better than others. So, curious one that I am, I went Online to see what I could find.

There seems to be consensus that the age of the cheese has direct bearing on tolerance. Generally, the older the cheese, the less lactose it has.

Why? Let’s back up a bit and consider the cheese-making process. Most of the lactose found in cheese is removed with the whey during the processing. Aged cheeses contain almost no lactose.

As the major sugar in milk, lactose is the main food source for the various species of Lactobacillus used in making most cheese. These bacteria, which are also responsible for sourdough bread, yogurt, kimchee and dozens of other fermented foods, turn lactose into lactic acid, which is easily digested by humans, even those who are lactose intolerant.

The longer a cheese is aged, the more its lactose is consumed by the bacteria. I found this information in an article written by Jason Horn, a former editorial intern at CHOW. Horn reported a finding by food science professor Scott Rankin at the University of Wisconsin-Madison, that most of the lactose is gone from cheese after it has aged 90 days.

Processed cheese, Horn reports, has the most lactose. Christine Gerbstadt, a dietitian for the American Dietetic Association, points out that Velveeta has 9.3 percent lactose, which is almost as much as in whole milk. Not only is Velveeta not an aged cheese, but it also contains added lactose-laden milk solids.

Fresh and/or cheese that has not been aged, such as queso fresco, farmer’s cheese, some mozzarella, paneer, cottage cheese and cream cheese, contain the second greatest quantities of lactose. These are almost certain to cause an intolerance.

As a general guide, the harder the cheese, the more likely it is to be aged, and the lower the lactose. So, an 8-month aged, hard Parmesan will contain less lactose than would a softer, younger Parmesan.

When shopping for cheese, take a peek at the nutritional facts on the label. If the amount of sugars listed is 0 grams, it does not contain lactose. If you’re still in doubt, simply contact the manufacturer.

If you just can’t wait to go through all of that, try a hard cheese like Parmesan, which has virtually no residual lactose, or a sharp, aged Cheddar. If no reaction, then enjoy! If you do have a reaction then perhaps you have a MILK allergy and in that case, best to stay away from cheese of any age.

I urge you to take the time to figure it out, or consult with your local cheesemonger. Being able to include nutritious and good tasting cheese in your diet is worth the experimentation.

Thanks to the following for their informative articles:

Nora Singley, www.ilovecheese.com
Jason Horn, www.CHOW.com

Photo credits: Carr Valley Cheese, Cheddar Gorge Cheese, Wikipedia

What's a Christmas without a cookie ...

What with holiday baking on everyone’s mind—isn’t it on yours?—I wondered about CHEESE COOKIES … lo and behold … I found a whole batch of delicious sounding recipes already offered up on:

“Just For Fun: Benji and Petey’s Cheese Cookies Page”
http://the-office.com/bedtime-story/cheesecookiesrecipes.htm

I also found another recipe that makes my mouth water just looking at it (see photo above) I got this photograph and the recipe--at the tail end of the recipes below--from http://whatscookingamerica.net/Appetizers/SavoryCheddarCookies.htm

The Apple Cheddar Cheese Cookie recipe sounds particularly yummy, so why not try something a little different, no?

There's even a recipe here for cookies for your dogs! Suki is going to be a happy Shih Tzu!

If you end up trying any of these recipes, let me know how they turn out!

Here they are. Happy Holiday cookie making!!!!!

Cheese Cookies

Ingredients (1 serving)

1/4 lb Butter

1/4 lb Margarine

2 c Plain flour

1/2 lb Sharp cheese, grated

1/2 ts Salt

2 c Rice Krispies

Instructions Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.

Cheesecake Cookies (16 servings)

5 tb Butter, softened

1 c Flour

1 pk 8 oz cream cheese, softened

2 tb Milk

1/2 ts Vanilla

1/3 c Brown sugar, packed

1/2 c Sugar

1 ea Egg

1 tb Lemon juice

Instructions Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

Cream Cheese Cookies

Preheat oven to 350.

2 pkgs. refrigerator chocolate chip cookies

2- 8oz. pkgs. cream cheese

2 t. vanilla

2 eggs

1/2 c. sugar

Soften cream cheese. Cut 1 roll of cookies into 1/8 inch slices. Place in bottom of 9x9 pan. Pinch together. In a small bowl blend cream cheese and sugar until fluffy. Blend in remaining ingredients. Pour over cookie dough in pan. Slice second row of cookies. Place in rows over cream cheese. Bake 35-40 mn. at 350.

Ricotta Cheese Cookies II
Delicate Italian ricotta cookies with an almond flavored glaze.
Ingredients:

1/2 pound butter or margarine

1 3/4 cups white sugar

2 eggs

15 ounces ricotta cheese

2 tablespoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

5 tablespoons milk

1 1/2 cups confectioners' sugar

1 teaspoon almond extract

nonpareil sprinkles

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend the butter, sugar, eggs, ricotta cheese and vanilla together until creamy.3. Combine flour, baking powder and baking soda. Blend flour mixture into thecreamed mixture (you may need to add a little more flour to make the doughworkable but don't add too much or the cookies won't taste right). Scoop upabout a teaspoon of dough and roll it into a ball. Place onto an ungreasedcookie sheet. Repeat until all the batter is used. 4. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Spoon icing overwarm cookies and top with nonpareil sprinkles. 5. To Make Almond Icing: Mix together the milk, confectioners' sugar and almondextract until smooth. Use immediately to spoon over warm cookies. Variation:use anise extract in place of the almond extract.

Apple Cheddar Cheese Cookies
Ingredients (6 servings)
1/2 c Butter

1/2 c Sugar

1 ea Egg; Lg

1 ts Vanilla

1 1/2 c Unbleached Flour

1/2 ts Baking Soda

1/2 ts Cinnamon; Ground

1/2 ts Salt

6 oz Cheddar; Sharp, Shredded

1 1/2 c Apples; Cored,Peeled,Chopped

1/4 c Nuts; Chopped
Instructions:

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.

CHEESE BONE DOG COOKIES Categories: Pets

Yield: 12 cookies

2 c Unsifted all-purpose flour

1 1/4 c Shredded cheddar cheese

2 cl Garlic, finely chopped

1/2 c Vegetable oil

4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees) 2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. 3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. 4. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps. 5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

Savory Cheddar Cheese Thumbprint Cookies
1 1/2 cups (6 ounces) shredded sharp cheddar cheese

1/2 cup (2 ounces) freshly grated parmesan cheese

1/2 cup unsalted butter, softened

1 egg yolk

1/4 teaspoon freshly ground black pepper

1 cup all-purpose flour

1 cup (4 ounces) finely chopped pecans, unblanched almonds, or hazelnuts

1 cup water

1 cup hot pepper jelly (red and/or green pepper jelly may be used)
NOTE: When measuring cheese and nuts, it is best to use the weight measurements.
In a food processor, combine cheddar cheese, parmesan cheese, and butter; process until creamy. Add egg yolk and pepper; process until well blended. Add flour and pulse just until soft dough forms. Dough will be sticky at this point.
Using your hands, roll approximately 1 tablespoon of dough into 1-inch balls; place on a cookie sheet and refrigerate 10 to 15 minutes to firm the dough up.
Place finely chopped nuts on a plate. Place 1 cup water in a bowl.
Roll all the balls first, then dip refrigerated balls in water, and then roll the balls in nuts to coat (pressing nuts lightly into dough balls). Place balls on an ungreased baking sheet. Using your thumb, make an indentation in the center of each cookie ball. Refrigerate for 15 minutes before baking.
Preheat oven to 350 degrees F. Bake cookies in center of your oven for approximately 15 minutes or lightly golden. Remove from oven and place baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet.
After cookies have cooled, they may be stored in airtight containers at room temperate or freeze. If you have stored the cookies for a long time before serving them, you can re-crisp them by baking them at 350 degrees F. for 3 minutes. Remove from oven and allow them to cool fully before adding the hot pepper jelly.
Before serving, fill the indentations with hot pepper jelly.
Makes approximately 3 dozen appetizer cookies.

http://whatscookingamerica.net/Appetizers/SavoryCheddarCookies.htm