Luca Lazzari
Sous Chef
I wonder if anyone here use one of the Philadelphia products in some recipes (excluding cheesecake...).
I add a little to my pesto Genovese.
My grandfather, Rinaldo, liked his pesto that way.
pacanis said:I've only heard of Philadelphia cream cheese. They make other products? That you can get, Luca? Are you looking for uses for their cheese?
They have a new cooking cream, which you add to casseroles and chicken dishes. Not sure if it's available overseas yet.
pacanis said:Oh yeah, I remember hearing about that now. I wonder how it's different from adding regular cream cheese. Maybe I'll look for it and try it.
Oh yeah, I remember hearing about that now. I wonder how it's different from adding regular cream cheese. Maybe I'll look for it and try it.
I've only heard of Philadelphia cream cheese. They make other products? That you can get, Luca? Are you looking for uses for their cheese?
This is probably blasphemy ~ but I like to add a couple tablespoons of cream cheese to my polenta at the end of the cooking time to add an extra touch of creamy richness.
It's good melted with basil, oregano, garlic, a little balsamic and some asiago. It can be put over pasta and veggies.
I also like to add a little to garlic mashed redskins (skin on!) with a little sausage crumbled in.
I mix the cream cheese with chopped smoked salmon, spread it on small pumpernickel rounds, and top it with finely chopped sweet onion. Makes a great appetizer.
Arrrrrrrr, that is my fav brekkie.The schmear has to have a sprinkle of black pepper and a side of bisodolluca, you have to try the classic! a bagel and lox with a schmear, the schmear being the cream cheese.