BAKED WISCONSIN CHEESE CURDS
I saw several recipes for fried cheese curds and baked cheese sticks. I searched for baked cheese curd recipes and found none, so I combined the two ideas and developed this recipe. After trying many variations of frying and baking cheese curds, I believe the keys to success are double breading, freezing before cooking and spraying with oil. I also pulled this off at a tailgate on the grill!
Provided by Chef Bob 99
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
- Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
- Place breaded cheese on a wax paper lined cookie sheet.
- After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
- When ready to cook, preheat oven to 400 degrees.
- Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
- Cook for 15-20 minutes until brown and maybe one or two start to leak.
- Serve with marinara sauce.
Nutrition Facts : Calories 421.4, Fat 8.7, SaturatedFat 2.6, Cholesterol 187.7, Sodium 2293.6, Carbohydrate 66, Fiber 3.9, Sugar 3.7, Protein 18.3
CAULIFLOWER SAY CHEESE
Provided by Alton Brown
Time 1h17m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
- Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
- Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
- Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
- Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
- Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.
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