FROMAGE FORT
This creamy and simple 5-ingredient dip is an easy way to use up leftover cheeses like cheddar, Parmesan, mozzarella, or Fontina... just make sure whatever combination you use isn't too salty. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Appetizers
Time 10m
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes, scraping the sides of the bowl halfway through. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This dip can be stored in the refrigerator for up to 1 week.
TRADITIONAL CHEESE BLINTZES
This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.
Provided by mizz_melanie
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 59m
Yield 8
Number Of Ingredients 11
Steps:
- Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
- Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Melt the remaining butter in the skillet over low heat, about 1 minute.
- Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
- Bake in the preheated oven until brown, 15 to 20 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g
SOUR CREAM CHEESECAKE
Provided by Alton Brown
Categories dessert
Time 2h31m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
- In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
- In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
- In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
- Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
- When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
- To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
BONE MARROW WITH PARSLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 20m
Yield serves 2 as a meal, 4 as an opening course
Number Of Ingredients 10
Steps:
- A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
- Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
- Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
- While the bones roast, toss the herbs in the dressing and divide between serving plates.
- As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.
More about "alton brown cottage cheese recipes"
QUICK COTTAGE CHEESE - ALTON BROWN
From altonbrown.com
4.1/5 (8)Total Time 50 minsCategory Breakfast
- Pour the skim milk into a large saucepan and place over medium heat. Heat to 120ºF. Remove from the heat and gently pour in the vinegar. Stir slowly until the curd separates from the whey, 1 to 2 minutes. Cover and allow to sit at room temperature for 30 minutes.
- Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
- Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half-and-half or heavy cream just prior to serving.
QUICK COTTAGE CHEESE RECIPE | ALTON …
From cookingchanneltv.com
Servings 2Total Time 50 minsCategory Side-DishCalories 228 per serving
3 WAYS TO MAKE COTTAGE CHEESE - WIKIHOW
From wikihow.com
Author wikiHow StaffViews 509.1K
QUICK HOMEMADE LOW SALT COTTAGE CHEESE …
From recipes.sparkpeople.com
BAKED MACARONI AND CHEESE RECIPE
From altonbrown.com
THE PERFECT GRILLED CHEESE SANDWICH …
From altonbrown.com
GRILLED GRILLED CHEESE RECIPE | ALTON BROWN
From altonbrown.com
4.4/5 (17)Category Soups & SandwichesServings 2Total Time 50 mins
- Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes.
- Meanwhile, butter the bread slices on each side. Combine the cheeses, mustard, paprika and pepper in small bowl.
- Fold a long (24-inches) piece of heavy-duty aluminum foil in half. Set a large metal griddle spatula in the center and fold the sides up around the spatula, forming a tray. Spritz the spatula-tray with vegetable oil. Repeat with a second piece of aluminum foil and another griddle spatula. Divide the cheese mixture evenly between the spatula-trays, and set aside. Set aside two additional 15-inch sheets of heavy-duty aluminum foil.
- Carefully and distribute the hot charcoal onto one side of the charcoal grate. Set the cooking grate in place and heat for 2 to 3 minutes.
WHAT WINE GOES WITH QUICK COTTAGE CHEESE RECIPE : ALTON BROWN : …
From delipair.com
1100 | GOOD EATS : SHOWS : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
15 FAVORITE WAYS TO EAT COTTAGE CHEESE | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
RECIPES ARCHIVES - ALTON BROWN
From altonbrown.com
QUICK COTTAGE CHEESE RECIPE | ALTON BROWN | FOOD NETWORK
From benedetta.is-a-chef.com
ALL THE RECIPES FROM ALTON BROWN’S GOOD EATS: THE RETURN
From foodnetwork.com
ALTON BROWN RECIPES | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love