"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-19-2006, 05:34 PM   #1
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
Mascarpone 101, please?

Alright, I see all these wonderful recipes all over the place, including here, with mascarpone as an ingredient. I was under the impression it was a cream type ingredient with a texture similar to whipped cream. Now I've found mascarpone cheese as an ingredient, and got confused.

Can any of your esteemed Alton Brown wannabes help?

Okay, maybe y'all don't want to ebe Alton Brown, but your knowledge and sharing thereof is appreciated!

__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 03-19-2006, 05:42 PM   #2
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Check out this first link for a description-
It's about the consistency of cream cheese.
http://www.cheese.com/Description.asp?Name=mascarpone
And check out this link for white russian tiramisu
http://www.discusscooking.com/forums...ssian+tiramisu
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 03-19-2006, 06:51 PM   #3
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
So, I should be able to go to my grocer and find it in the dairy section, yes?
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 03-19-2006, 06:53 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
You should be able to find it in the grocery store with all the other cheeses.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-19-2006, 06:55 PM   #5
Head Chef
 
BigDog's Avatar
 
Join Date: Nov 2005
Location: Farmington, Minnesota
Posts: 1,007
Send a message via MSN to BigDog Send a message via Yahoo to BigDog
Okay, so any recipe that says mascarpone is referring to mascarpone cheese, the only kind of mascarpone? I've seen recipes say both mascarpone, and mascarpone cheese. If I understand correctly, they are one in the same.
__________________
Integrity & Honesty
have been sacrificed on the combined altars of Control, Political Correctness, and Convenience
BigDog is offline   Reply With Quote
Old 03-19-2006, 06:57 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Yep one in the same. It is like saying cheddar instead of cheddar cheese or mozzarella instead of mozzarella cheese.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-19-2006, 07:20 PM   #7
Executive Chef
 
Join Date: Oct 2004
Posts: 4,356
There's some good info here:

http://www.heavenlytiramisu.com/mascarpo.htm

I think of it as Italian cream cheese. You can use it in dips, and on and on.
mish is offline   Reply With Quote
Old 03-19-2006, 07:59 PM   #8
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Eat from the tub with a bloody spoon!

Seriously, mascarpone is utterly delicious in both sweet and savoury dishes.

Mascarpone, basil, strawberries, balsamic vinegar and cracked black pepper. Do it.
Haggis is offline   Reply With Quote
Old 03-20-2006, 09:41 AM   #9
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Quote:
Originally Posted by Haggis
Eat from the tub with a bloody spoon!

Seriously, mascarpone is utterly delicious in both sweet and savoury dishes.

Mascarpone, basil, strawberries, balsamic vinegar and cracked black pepper. Do it.
I confirm, absolutely....
It's a cheese, with a cream consistance, rather sweet. It can be used in cakes and as complement in sauces or wild game dishes. Very, very good simply on bread, with some sugar over.
RDG is offline   Reply With Quote
Old 03-20-2006, 02:57 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Marscapone rocks! I love using it in a four cheese risotto (Risotto al Quattro Formaggi). My four cheeses of choice after playing around with it a lot:

Parmesano-Reggiano
Marscapone
Fontina
Boschetto al Tartufo
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-20-2006, 03:46 PM   #11
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Actually the best recipe for it is:

Out of the tub with a bloody spoon. If you ever wanted to know what luxury tastes like, mascarpone is it.

Following on from Ironchef's risotto, the following are two other savoury recipes (because sweet recipes involving mascarpone are common as muck) that deliciously demonstrate the versatility of this cheese in that it is right at home in the main meal and not just tiramisu. The second recipe, the risotto, is just...wow.


Potato and Jerusalem Artichoke Soup with Thyme, Mascarpone and Hazelnuts

2 knobs butter
2 cloves of garlic, finely chopped
1 onion, finely chopped
455g jerusalem artichokes, peeled and chopped
225g potatoes, peeled and chopped
1 good handful of thyme leaves, picked
1.1L chicken or vegetable stock
155g mascarpone
around 200g hazelnuts, toasted and broken up

In a large pan, melt the butter and slowly fry the garlic, onion, artichokes, potatoes and thyme. Add the stock, then bring to the boil and simmer for about 30 minutes until the potatoes and artichokes are tender. Liquidize chunky or to a puree. Reheat, adding the marscarpone and correct the seasoning. Serve sprinkled with the hazelnuts.

Serves 4-6.


Roasted Sweet Garlic, Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs

1 x basic risotto recipe
2 large heads of garlic, whole and unpeeled
1 good handful of fresh thyme, leaves picked
155g/51/2oz shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls of coarse fresh breadcrumbs
olive oil
2 heaped tablespoons mascarpone cheese


Roast the whole garlic heads on a dish in the oven at 230C/450F/gas 8 for about 30 minutes until soft. Separate the cloves and squeeze out the sweet insides. Add with the thyme at the start of Stage 3 of the basic risotto recipe. In a frying pan toast the almonds and breadcrumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with a dollop of mascarpone on the top and sprinkle over the toasted almonds and breadcrumbs.

Serves 6
Haggis is offline   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 12:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.