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Old 01-12-2005, 07:37 PM   #1
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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?

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Old 01-12-2005, 07:54 PM   #2
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What quantities do you have?
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Old 01-12-2005, 08:38 PM   #3
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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
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Old 01-12-2005, 10:39 PM   #4
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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.
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Old 01-13-2005, 12:48 AM   #5
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Just eat them all plain...cheese is too addictive. I believe it triggers the release of endorphines in the brain if I remember rightly.
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Old 01-13-2005, 09:01 AM   #6
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make some kind of cheese sauce out of them and use it for chicken
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Old 01-13-2005, 03:03 PM   #7
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Goodenough, if these posts aren't enough, try here:

http://www.discusscooking.com/viewtopic.php?t=4697
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Old 01-13-2005, 03:11 PM   #8
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Pizza
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Old 01-13-2005, 03:55 PM   #9
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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
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Old 01-13-2005, 06:04 PM   #10
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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.
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