by Bai Fauziah Fatima Sinsuat Ambolodto, MBA
Cheese is a nutritious food made from the milk of cows, goats, sheep and buffalos to name a few. It is produced in various flavors, colors, sizes and textures. Usually, it contains proteins and fat and is typically acidified. More so, most cheese melt at cooking temperature.
Cheese is valued for its portability and long shelf life compared to milk. More so, cheese could be ‘dressed up’ and additional flavors could be added such as herbs, oils, black peppercorns and even rose petals.
There are many types of cheeses and as such, there are various storing techniques for them. At refrigerator temperature, the fat and protein in cheese become stiff. Above room temperature, most cheese melts. For improved flavors, it is widely advised that cheeses be warmed up to room temperature before eating.
As a self-confessed cheese lover (FREAH tops the list though), I crave for anything with cheese in them. Whether it be for snack or appetizer or even main course, I love the interplay of cheese inside my mouth and the marrying of flavors it creates with other ingredients. Mostly, I love cheese as it is. Chewing and munching on them while watching an equally cheesy love flick, is but the perfect scene to end a tiring work day.
This week’s recipe pays homage to homemade cheese delights that are easy to make and affordable compared to deli prices. The versatility of this week’s recipes would allow you to experiment on different cheese recipes with two (2) of the most common and craved for cheese sauces. Remember, you imagination is your limitation!
Vodka infused Cheese Sauce
Coming up with an ultimate barkada sauce that could be enjoyed all day long, would certainly involve cheese and liquor. This time, I was able to come up with something that combines the two. This recipe makes quite a lot and could be stored in an airtight container inside the refrigerator for up to a month. Pour over fries, burgers, pasta and fondue for that magical kick in the mouth.
Blend together shredded cheddar cheese, minced onion, minced garlic, hot sauce and freshly cracked black pepper at low speed until smooth and well blended. Gradually add the vodka (I used a flavored one), blending continuously. Continue blending until smooth and creamy.
Season with salt and pepper. Cover and chill for two (2) hours . Garnish with crème fraiche o dollop of cream.
Grilled Vodka Infused Cheese and Pickles Sandwich
Simple yet addictive sandwich everybody would love. Pack it during picnics and simple get together and they would ask for seconds faster than a speeding bullet.
Spread melted unsalted butter on one side of 2 whole wheat bread slices/ Spread cheese and butter spread and pickle relish over unbuttered side of the one bread/ Top with another bread/ Grill over medium heat and cook until grill marks appear. Brown but do not burn. Serve hot.
Easy to Make Mac and Cheese with Chorizo bits
Simple yet addictive meal that everyone would love. To show you its versatility, I came up with an easy to make mac and cheese with the vodka infused cheese sauce. Bring this to the office and have a blast with your workmates.
Cook elbow macaroni shells according to package directions. Drain and set aside, keeping pasta water for later use.
Saute onion and garlic on oil and butter over medium heat. Add chorizo bits (casing removed) and sauté until chorizo meat is cooked. Add cooked pasta and stir constantly. Add cheese sauce and continue stirring. You can add cheese for a sharper flavor. Season with salt and pepper.
