Published: May 07, 2008 10:17 am            

More cheese, please

Cheese appetizers will please most any palette

The enchiladas would come later: But it’s almost as if they weren’t necessary.

The minute our chips went from the bowl to the cheese dip to our mouths in one fluid motion, we all shared that same expression: that look of delight and fulfillment that only a gob of cheese can provide.

The three of us — my wife and mother and me — finished a plate of queso fundido over the weekend in about 10 minutes. If that long. There was little chatter or small talk — just digging and dipping and delightful ingestion.

A deep tissue massage can relax your muscles, but a good cheese dish relaxes your soul. Whether you’re popping in something late night for your hungry frat buddies, or presenting a dish for a formal dinner party, few can argue the savory merits of cheese. It can be as simple as a slice of American thrown on a burger or as complex as a French brin d’amour.

The results are usually the same: Cheese plates are usually the first to go.



Cheese Souffle

• Butter, room temperature, for greasing the souffle

• 2 tablespoons grated Parmesan

• 1 1/2 ounces (3 tablespoons) butter

• 3 tablespoons flour

• 1 teaspoon dry mustard

• 1/2 teaspoon garlic powder

• 1/8 teaspoon kosher salt

• 1 1/3 cups milk, hot

• 4 large egg yolks (2 1/2 ounces by weight)

• 6 ounces sharp Cheddar

• 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)

• 1/2 teaspoon cream of tartar



Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides.

Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking.

Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.

Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top.

Place on an aluminum pie pan. Bake in the oven for 35 minutes.



Queso Fundido with Roasted Poblano Vinaigrette

(Recipe by Bobby Flay)

Cheese Goo

• 3 tablespoons butter

• 3 tablespoons flour

• 3 cups whole milk

• 8 oz monterey jack cheese, grated

• 1/4 teaspoon salt

• fresh ground pepper

• 6 oz goat cheese, crumbled

• 3 tablespoons chopped fresh cilantro

• Roasted Poblano Vinaigrette (see recipe below)

• Tortilla chips for scooping



Melt butter in a saucepan over medium heat. Add the flour and cook for a minute. Gradually whisk in milk and cook until thickened. Remove from heat, add grated monterey jack cheese, and stir until melted.

Season with salt and pepper.

Preheat the broiler. Scrape the mixture into a 9 inch ovenproof pan and sprinkle the goat cheese over the top.

Put the pan under the broiler until the goat cheese is golden brown on top. Remove from the oven, drizzle with poblano vinaigrette and sprinkle with chopped cilantro.

Serve hot with chips.



Roasted Poblano Vinaigrette

• 2 poblano peppers, roasted, peeled and seeded

• 1/4 cup red wine vinegar

• 3 cloves peeled garlic

• 1/4 C canola oil

• salt and pepper



Place the peppers, vinegar, garlic and oil in a blender and blend until smooth. Season with salt and pepper to taste.

        

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