ANOTHER Cheese Question... - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: ANOTHER Cheese Question... (/showthread.php?tid=93326) |
ANOTHER Cheese Question... - Gourmet_Mom - 01-02-2010 William has requested Lasagna Soup for tonight...it's gonna get REALLY cold around here in the next few days! Thankfully, the fan for the heater has decided to start back working. I won't be adjusting the temp again! OIY! It stopped working after I did that the other day. I thought William was going to strangle me! I'll open a window if I get hot...LOL! ANYWAY, I've still got Swiss, Manchego, and the Cabot White Cheddar (the softest of the three) that I can cube for the soup. I also have some grated mozzarella. Which would you use for this soup? I refuse to BUY more cheese when I've got so much left...not to mention better quality stuff....except for the mozzarella, it's just Kraft. (I still have Blue, but that wouldn't work here.) Re: ANOTHER Cheese Question... - labradors - 01-02-2010 The grated Mozzarella would work well, but instead of putting it at the bottom of the bowl THEN adding the soup (as written in the recipe), just put the soup into the bowls first and then put the grated Mozz on top. Otherwise, it may melt a little too much too quickly. If it MUST be a decision among the other cheeses, I would say the Manchego would work the best, but I like Manchego SO much that I would hate to use it in the soup that way. Otherwise, the Swiss can get messed up in the melting and wind up in a big ball if you're not careful. The Cheddar would be a VERY different flavour profile, but I HAVE seen some people use it on Lasagna, so that would be up to your taste. Again, as long as you have Mozzarella, use that in the soup, as the recipe originally intended, and save the better cheeses for other uses. BTW, here's a recipe I haven't tried yet, but sounds interesting. It is from the PlateOnline website. If you have a login on that site (it's free), you can go to THIS link for more details about this recipe, including the main recipe for which this is a sub-recipe. Since this is a restaurant recipe, it will need to be scaled down for home use (unless you really want a little more than a gallon of sauce. LOL! Manchego Crema Sauce Concept Chef Guillermo Pernot Cuba Libre Restaurant & Rum Bar - Philadelphia, Pa., USA Yield: 4 1/4 qt Ingredients:
Re: ANOTHER Cheese Question... - Gourmet_Mom - 01-02-2010 Thanks for the info, Labs...and the recipe. I'll be looking into that. Re: ANOTHER Cheese Question... - Old Bay - 01-02-2010 Mozzeralla on top. But keep in mind it is a form of Swiss that is melted over "French" onion soup, under the broiler. I wouldn't rule that out either. |