10.11.2011., četvrtak

COOKING WITH MASCARPONE CHEESE - MASCARPONE CHEESE COOKING WITH MASCARPONE CHEESE - RECIPES COOKING ZUCCHINI. Cooking With Mascarpone Cheese mascarpone cheese Soft and delicate Italian cream-enriched cow's milk cheese with a high butter fat content. Sometimes blended with other flavors or sweetened with fruit. (mass-car-poneh) An Italian cream cheese that is softer and smoother than American Philadelphia brand cream cheese. an Italian cheese-like cream, used in savoury sauces and desserts such as tiramisu cooking (cook) prepare a hot meal; "My husband doesn't cook" (cook) someone who cooks food The process of preparing food by heating it Food that has been prepared in a particular way the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" The practice or skill of preparing food Three-Cheese Macaroni with Thyme-Parmesan Crust Serves 3-4 1/2 pound short textured pasta, such as macaroni, cavatppi, ziti or penne 1/2 tablespoon unsalted butter 1 tablespoon olive oil 1 1/2 tablespoons all-purpose flour 1 1/2 cups milk, warmed about 1 1/2 cups grated mozzarella cheese about 1/2 cup Parmesan cheese grated 1/4 cup mascarpone or goat cheese Salt and freshly ground black peper 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves 1/4 cup plain bread crumbs Preheat ovent to 400F/200C. Bring a large pot of slightly salted water to boil. Add the pasta and cook until bareley al dente. Meanwhile, melt the butter in a medium saucepan with 1 tablespoon of the olive oil over low heat. When the butter has melted completely and begins to sizzle, add the flour and whisk until combined. Add milk in a slow, steady stream, whisking until the mixture is smooth and begins to thicken and comes to a boil. Remove sauce from the heat and add the grated mozzarella, and half of the Parmesan and mascarpone or goat cheese, whisking constantly to preven the cheese from becoming lumpy. When the sauce is completely smooth, add salt and pepper to taste and 1 tablespoon of the thyme. Pour the sauce over the pasta in the pot and stir to combine completely. Spoon pasta into 3 or 4 small ramekins. Mix the remaining Parmesan cheese, the remaining thyme and the bread crumbs together in a small bowl. Sprinkle the mixture evenly over the top of the pasta.. Drizzle the remaining tablespoon olive oil over the crust. Bake the pasta 15- 20 minutes or until the cheese is bubbly and the crust is golden brown. Hot and Cold, Ham and Cheese Not entirely successful, but close. A prosciutto consomme (clarified using the agar technique) with mascarpone cheese that unfortunately melted into the crystal-clear broth. Spicy prosciutto cornbread with brie. Related topics: lesson plans for cooking cooking temp infrared cooking cooking with mickey cooking meat cooking unit converter pasta cooking books all clad cooking utensils best thai cooking book

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