Melted Cheese: Gloriously gooey recipes to satisfy your cravings E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2019

Seitenzahl: 137

Beschreibung

Perfect for the comfort food season, this book features over 65 decadent recipes oozing with melted cheesey goodness.

Das E-Book Melted Cheese: Gloriously gooey recipes to satisfy your cravings wird angeboten von Ryland Peters & Small und wurde mit folgenden Begriffen kategorisiert:
cheese sandwiches, recipes for cheese, cooking with cheese, grilled cheese, cheese toasties, cheese panini, Welsh rarebit, Cheese and pasta, Mac n Cheese, Cheese Lasagna, Cheese Oven Bakes, Cheese Gratins, cheese and potato dishes, cheese dips, cheese fondu, cheese soup

Leseprobe

Melted

CHEESE

Melted

CHEESE

GLORIOUSLY GOOEY RECIPES, FROM FONDUE TOGRILLED CHEESE & PASTA BAKE TO POTATO GRATIN

Senior Designer Toni Kay

Commissioning Editor Alice Sambrook

Production Mai-Ling Collyer

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Vanessa Bird

First published in 2019 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

341 E 116th St, New York NY

10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles

Text copyright © Belinda Williams, Brian Glover, Claire McDonald and Lucy McDonald, Fiona Beckett, Fiona Smith, Hannah Miles, Jenny Linford, Jenny Tschiesche, Kathy Kordalis, Laura Washburn, Lizzie Kamenetzky, Maxine Clark, Ross Dobson and Tori Haschka 2019

Design and photographs copyright © Ryland Peters & Small 2019

ISBN: 978-1-78879-164-9

E-ISBN: 978-1-78879-327-8

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES:

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

INTRODUCTION

BREAD

PASTA

VEGETABLES

DIPS & SOUPS

INDEX

CREDITS

INTRODUCTION

Perfect for making a big night in an indulgent experience to remember, this book features over 70 decadent recipes just oozing with melted golden goodness. From grilled cheese sandwiches, designed for gorging on all alone, to big pots of fondue for sharing with friends, there is no shame in enjoying melted cheese for one, but equally it is good to share the love, too. In these pages, you’ll discover a multitude of ways to serve your favourite comfort food, in various delicious guises.

It is no coincidence that some of the most-loved dishes from all over the world include melted cheese in one form or another. Switzerland has given us fondue and raclette, Italy offers cheese-loaded pizza and pasta and Mexican cuisine brings nachos and enchiladas to the party. UK favourites include Welsh rarebit and cauliflower cheese and who could forget the all-American cheeseburger or mac ‘n’ cheese? Of course, we all now mix and match these melted cheese favourites all over the world and make our own variations on these popular dishes. No matter how many evolutions they seem go through, the one common theme of copious amounts of melted cheese stays the same!

But why are we so captivated by this alluring foodstuff to the point of cultural obsession? It could be the way it goes stringy when you take a big bite, or the way it bubbles and turns golden when you remove it from the oven. Maybe it’s the creamy texture coupled with the unique savoury taste, or the type of warm, comforting, carby dishes it goes on. Whatever it is, our age-old love affair with melted cheese shows no signs of slowing.

A BRIEF HISTORY OF MELTED CHEESE

It’s near on impossible to pinpoint the moment in history that people discovered smothering food in melted cheese to be an excellent idea. The discovery of a very basic early form of cheese itself is thought to date back to around 8,000 BC. It probably occurred by accident, in a country with a warm climate, when milk was transported inside animal membranes. These membranes contain natural enzymes that would eventually turn the milk into cheese.

Making cheese began to be considered something of an art-form in the Roman era, and it was served to the rich. The cheeses that we are more familiar with today started to be produced in the cooler climate of Europe in the Middle Ages. The first cheese factory was constructed in 1815 in Switzerland, and once scientists discovered how to pasteurise it, mass production of cheese sky-rocketed worldwide. Processed American cheese was first invented around 1910 and this type of cheese became such a hit, partly because it melts very well indeed. The cheeseburger is said to have been invented in America in 1926 and fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption, such is the increased allure of cheese when it is melted. In more recent decades, hand-made artisan cheeses with incredible flavour are again favoured, as people have discovered how best to cook with and flavour-match the various types available.

THE SCIENCE BEHIND MELTED CHEESE

Cheese itself is usually an emulsion of dairy fat and water, bound together by proteins. But different cheeses have different additional ingredients and different ratios of fat and water, and they therefore have differing optimum melting points. The first stage of melting occurs in most cheeses at about 32°C (90°F), when the milk fat starts to soften. The cheese may start to ‘sweat’ or become pliable. As heat increases, the protein bonds break down too and the whole thing completely collapses into a gooey puddle.

There are four main things that affect how easily a cheese melts, these are:

moisture content

fat content

acidity content

age

Softer cheeses with a high moisture content melt completely at around 54°C (130°F), for aged lower-moisture cheeses it’s 65°C (150°F) and hard, dry cheeses need to reach up to about 82°C (180°F).

Generally speaking, the higher the moisture content, the better the melt. The increased water content allows cheeses to completely liquefy into a pool of cheese, whereas this is harder in cheeses with very little water. Cheeses loaded with fat make perfect melters (just one reason that full-fat cheese is always preferable) and cheeses with naturally occurring acid are able to dissolve more easily under heat. Finally, cheeses that are more aged sometimes have a tougher time melting as the proteins become more tightly bound as time goes on.

TIPS AND TRICKS FOR MELTING CHEESE LIKE A PRO

Granted, some cheeses melt more easily than others but, as a cook, there are still definitely things you can do to make sure your melted cheese is the best it can possibly be:

Pick the right cheese for the right recipe

Different cheeses respond to heat in different ways. Some become liquid, some become stringy and some just soften or don’t really melt at all. It’s fine to mix and match the cheeses in these recipes, just make sure you refer to the guide on page 13 to help you pick something that it right for your recipe.

Choose your cooking method wisely

The oven is a great way to melt cheese because it provides a nice even heat and you can easily control the temperature. Alternatively, the grill/broiler is perfect for turning cheesy toppings golden. It is not usually a good idea to melt cheese in the microwave, as this produces an uneven heat, which will leave some bits of cheese scalding hot and others lukewarm and not fully melted.

Treat it gently

Melting cheese requires a delicate touch. Don’t stir too roughly when making cheese sauces and don’t heat your cheese too quickly at a fierce temperature. Heating cheese too fiercely can sometimes result in its proteins separating from the water and fat rather than nicely emulsifying, leaving you with rubbery cheese and pools of oil. This is at worst a bit disappointing on a pizza, but it’s a full-blown disaster in a cheese sauce or a fondue.

Bring it to room temperature first

If it’s fridge-cold all the way through, your cheese will take longer to break down. Bringing it to room temperature before cooking gives it a head start and lessens the dramatic rapid change in temperature, which could result in the liquid and fat separation.

Grating/shredding is good

Grating or shredding cheese that is going to be melted is a wise move, as it gives more surface area for the heat to permeate and thus the melting process will be quicker. It also means you will have perfectly even pieces which will all melt at the same rate. A cheese plane slicer is also a great tool for making thin, evenly sized slices ready for melting.

Acidity and starch are your friends

Adding certain other ingredients can improve the texture of your melted cheese. White wine or lemon juice are both high in acidity and can be added to fondues, sauces or soups to help keep the texture silky smooth. Starches such as flour or cornflour/cornstarch also act as a barrier against clumps.

Keep it hot

If you let melted cheese cool too much before serving, it will lose its beautiful oozing texture and become firm and congealed. Serve immediately for best results.

Use processed cheese for a fail-safe option

Processed cheese is a quick and easy melter – it has a low melting point and, no matter how much you overheat it, will stay smooth and flowing. It might not have the best flavour, but it’s great on things like barbecued/grilled burgers where you can’t control the fierce heat as easily.

WHICH CHEESES MELT BEST?

Mozzarella With a very high moisture content, mozzarella melts quickly and easily. It is famous for its amazing ‘pull’ – the long stringy, stretchy bits. With a mild, creamy taste it is a great ‘topper’ though doesn’t work as well in soups or sauces. Try it on pizza, pasta, with meatballs or in grilled cheese sandwiches.

Cheddar A go-to option for lovers of melted cheese, this great all-rounder works in pretty much everything. Available from young and mild to aged and sharp in flavour, the sharper and more aged the cheese, the more heat it will need to melt. Try it in soups, béchamel sauces, toasties, burgers or really anything you like!

Gruyère High in acid, this cheese is favoured for its gloriously smooth melt as well as its unique and moreish salty-sweet-nutty taste. Known as one of the alpine cheeses (along with emmental and comté), this is perfect in fondue, for topping French onion soup or for adding to gratins.

Camembert This cheese is a king amongst melters. It goes exceptionally creamy and most people prefer to serve it straight-up out of the box, with crudités or crusty bread for dipping.

Brie With a very high moisture and fat content, this is another excellent melter. Try it in sandwiches or burgers. It goes exceptionally well with bacon and piquant condiments.

Fontina This buttery and mildy tangy Italian cheese turns into a beautifully oozy mess when melted. It goes well on all manner on things, from inside sandwiches to topping potatoes, just remember to remove the rind first.

Raclette Another superstar of the melted cheese world, the word raclette is the name of an incredible Swiss cheese and the dish you use it for. If you want to serve raclette at home, you will need to invest in a raclette grill – see page 135 for more details and the recipe.

BREAD

Grilled Cheese • Toasties • Panini • Pizza

THREE CHEESE TOASTIE

WHAT ELEVATES THIS BASIC TOASTIE ABOVE THE CROWD IS THE RIGHT BLEND OF CHEESE: MELTY MOZZARELLA, SOMETHING INTENSE LIKE A GOOD MATURE/SHARP CHEDDAR AND EMMENTAL/SWISS CHEESE FOR A HINT OF NUTTINESS. YUM!

4 large slices white bread

unsalted butter, softened

70 g/scant 1 cup grated/shredded Lincolnshire Poacher or mature/sharp Cheddar

70 g/scant 1 cup grated/shredded Emmental/Swiss cheese

125 g/4½ oz. mozzarella, sliced

Serves 2

Butter each of the bread slices on one side.

Without turning the heat on, place two slices of the bread in a large, non-stick frying pan/skillet, butter-side down. If you can only accommodate one slice in your pan, you’ll need to cook one sandwich at a time. Sprinkle the slices in the pan with half of the Lincolnshire Poacher or Cheddar in an even layer. Top with half of the mozzarella slices, then sprinkle half of the Emmental/Swiss cheese on top. Top with the remaining bread slices, butter-side up.

Turn the heat to medium and cook the first side for 3–5 minutes until it turns a deep golden colour. Carefully turn with a spatula and cook on the second side for 2–3 minutes, or until deep golden brown all over.

Remove from the frying pan/skillet, transfer to a plate and cut the sandwiches into quarters. Let cool for a few minutes before serving. Serve with a nice hot bowl of tomato soup, if liked.

BASIC GRILLED CHEESE

THIS IS THE BASIC GRILLED CHEESE METHOD, WHICH CAN BE USED AS A BLUEPRINT FOR ALL SORTS OF EXPERIMENTATION. IT’S A GOOD IDEA TO START WITH TWO RELATIVELY MILD CHEESES, SUCH AS A MILD CHEDDAR AND MONTEREY JACK.

4 large slices white bread

unsalted butter, softened

300 g/3¼ cups mixed grated/shredded mild cheeses, such as mild Cheddar, Gruyére, Monterey Jack or Gouda

Serves 2

Butter each of the bread slices on one side.

Without turning the heat on, place two slices of the bread in a large, non-stick frying pan/skillet, butter-side down. If you can only accommodate one slice in your pan, you’ll need to cook one sandwich at a time. Top each slice with half of the grated/shredded cheese, but be careful not to let too much cheese fall into the pan. Top with the final pieces of bread, butter-side up.

Turn the heat to medium and cook for about 3–4 minutes on the first side, then carefully turn with a large spatula and cook on the second side for 2–3 minutes until the sandwiches are golden brown all over and all the cheese is visibly melted.

Remove from the frying pan/skillet and cut the sandwiches in half. Let cool for a few minutes before serving. Dunk to your heart’s content in a lovely steaming bowl of tomato soup.

RED ONION CHUTNEY & CHEDDAR TOASTIE

CHEDDAR AND CHUTNEY IS A WINNING COMBINATION, BUT FOR BEST RESULTS, BE SURE TO USE A REALLY GUTSY MATURE/SHARP CHEDDAR HERE. THE CHUTNEY NEEDS TO HAVE A GOOD BALANCE OF SWEETNESS AND TARTNESS TO MAKE THIS WORK PERFECTLY, SO BE SURE TO TASTE AND ADJUST BEFORE ASSEMBLING THE SANDWICHES.

4 slices white bread

unsalted butter, softened

150 g/1¾ cups grated/shredded mature/sharp Cheddar

FOR THE QUICK CHUTNEY

2 red onions, halved and thinly sliced

2 tablespoons vegetable oil

good pinch of salt

1 tablespoon light brown sugar

2 tablespoons wine vinegar

2 tablespoons balsamic vinegar

Serves 2

For the chutney, in a small non-stick frying pan/skillet, combine the onions and oil over a medium-high heat and cook, stirring occasionally, until caramelized. Add the remaining chutney ingredients, reduce the heat to a simmer and cook until the mixture is sticky but still somewhat liquid. Taste and adjust the seasoning, adding more sugar for sweetness or vinegar for tartness, as required.

Butter each of the bread slices on one side and set aside.

Without turning the heat on, place two slices of bread in a large, ridged griddle/stove-top pan, butter-side down. If you can only fit one slice in your pan, you’ll need to cook one sandwich at a time. Spread generously with some of the chutney and sprinkle each slice with half the grated/shredded cheese in an even layer. Cover each slice with another bread slice, butter-side up.

Turn the heat to medium and cook the first side for 3–4 minutes until it turns a deep golden colour, pressing gently with a spatula. Carefully turn with the spatula and cook on the second side for 2–3 minutes, or until deep golden brown all over. To achieve the lovely criss-cross pattern, turn the sandwiches over again, rotate them 90° to the left or right and cook for a final 2–3 minutes.