"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 01-12-2005, 06:37 PM   #1
Assistant Cook
Join Date: Sep 2004
Posts: 2
What to make with these left over cheeses???

I have some fresh parmesan, goat cheese and gorganzola. Any suggestions on what I could make out of these so I don't let them go to waste?


GoodEnough is offline   Reply With Quote
Old 01-12-2005, 06:54 PM   #2
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
What quantities do you have?

marmalady is offline   Reply With Quote
Old 01-12-2005, 07:38 PM   #3
Senior Cook
Join Date: Jun 2002
Location: Eastern Kansas
Posts: 148
I've kept fresh Parmesan chunks practically forever in the fridge, first wrapping them tightly in Saran. Just take out the chunk, grate off what you need, re-wrap in fresh Saran, return to fridge. Seem to remember keeping Gorgonzola the same way. Goat cheese I don't know about, but I'll bet it would freeze.

BTW, setting out a chunk of Parmesan and a grater on a little plate on the spaghetti-dinner table seems to have a lot of cachet around here . . . works with salad, too . . . and the flavor . . . :) :D
I said and SAID last summer: "We need to bottle some of this and save it for later." But did anybody listen? Noooooooo!!
leigh is offline   Reply With Quote
Old 01-12-2005, 09:39 PM   #4
Senior Cook
kansasgirl's Avatar
Join Date: Aug 2004
Location: USA
Posts: 469
This is a great recipe!

Three Cheese and Spinach Turnovers
1 tb Olive oil
1/2 c Red onion, diced
2 Garlic cloves, minced
2 bn Fresh spinach, stemmed, chopped
2 oz Soft fresh goat cheese
2 oz Soft cheese (gorgonzola, feta, ricotta, etc)
1/3 c Toasted pine nuts
1/4 c Parmesan cheese, grated
1 ts Minced fresh rosemary
1/2 ts Grated lemon peel
Frozen phyllo pastry sheets, thawed
1/2 c (1 stick) unsalted butter, melted

Preheat oven to 375F
1.Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. Increase heat to high; add spinach and saute until wilted, about 5 minutes.
2.Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely.
3.Add goat cheese, soft cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper.
4.Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tb filling at 1 end of dough strip. Starting at 1 corner, fold pastry over filling, forming triangle. Repeat, folding up length of pastry like a flag. Brush with butter. Repeat with remaining pastry, butter and filling.
5.Transfer turnovers to baking sheet. Cover and chill for 30 minutes or until ready to bake. Bake turnovers until golden, about 12 minutes. Cool slightly and serve.
Be determined to live life with flair and laughter!
kansasgirl is offline   Reply With Quote
Old 01-12-2005, 11:48 PM   #5
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Just eat them all plain...cheese is too addictive. I believe it triggers the release of endorphines in the brain if I remember rightly.
Haggis is offline   Reply With Quote
Old 01-13-2005, 08:01 AM   #6
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
make some kind of cheese sauce out of them and use it for chicken
middie is offline   Reply With Quote
Old 01-13-2005, 02:03 PM   #7
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Goodenough, if these posts aren't enough, try here:

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-13-2005, 02:11 PM   #8
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-13-2005, 02:55 PM   #9
Assistant Cook
Join Date: Jan 2005
Posts: 13
fatty food

well, perhaps is a personal preference, but you could put all of those cheeses into an omlette, or you could make a salad (although the cheeses seem for different types of salads) anyway, it's an idea
pmartin is offline   Reply With Quote
Old 01-13-2005, 05:04 PM   #10
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Mix the gorgonzola with room temperature cream cheese for a nice spread for crackers or a dip. Mix the parmesean with mashed potatoes or top a casserole or make chicken parmesean.

norgeskog is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Artichoke Risotto GB Pasta, Rice, Beans, Grains... 13 03-19-2005 04:47 PM
do you start out mking one thing and then make a completely luvs Today's Menu 11 02-23-2005 08:33 PM
what "ingredients"/ cooking staples do you make? subfuscpersona Today's Menu 23 02-22-2005 06:46 PM
what to make with leftover heavy cream? luvs General Cooking 13 01-31-2005 05:22 AM
Diet support?? pdswife Today's Menu 72 01-19-2005 09:48 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:00 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.