Fontina Cheese Recipes for Brenda

[Guest guest]

* Exported from MasterCook *

 

Baked Polenta Casserole With Creamy Mushroom Sauce & Fontina

 

Recipe By : Julia Della Croce, Show #DJ9209/Karen Sonnessa

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Karen Sonnessa

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE SAUCE***

1 ounce dried porcini mushrooms

3/4 cup hot water

1/2 pound fresh cultivated white mushrooms

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion -- chopped

1/2 teaspoon salt

1/4 teaspoon freshly milled white pepper

1/2 cup heavy cream

Olive oil or vegetable oil for oiling

-- boards and baking dish

1 recipe Basic Polenta

1 1/2 cups cornmeal -- 6 cups water, and 2

-- teaspoons salt

1/2 pound fontina cheese -- shredded, 2 cups

1/3 cup Parmesan cheese -- freshly grated

 

To begin to prepare the sauce, in a small bowl combine the dried porcini

and hot water and let stand for 45 minutes to 1 hour. Remove the porcini

and squeeze out excess water. Using scissors, cut them into pieces about

the size of your thumbnail. Set aside. Strain the mushroom liquor

through a paper towel or a fine sieve; reserve. Lightly oil an

8-by-11-inch baking pan and set it aside. Lightly oil two large pastry

boards or baking sheets, or a very large scratchproof counter surface.

Make the polenta and when it is cooked, turn it directly out onto the

boards, counter, or baking sheets. Use a large knife or rubber spatula,

first dipped in cold water, to spread out the polenta to a thickness of

about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it

into approximate 3-inch squares. Meanwhile, preheat an oven to 400

degrees F. Continue to make the sauce. Using a soft brush or clean

kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them

because water will alter their texture. Separate the stems from the

caps, discarding the stems if they are tough. Slice the mushroom caps

and tender stems thinly. In a skillet over medium-low heat, melt the

butter with the oil. Add the onion and saute until softened, about 5

minutes. Add the porcini and saute for another 5 or 6 minutes to marry

the flavors. Add the cultivated mushrooms and continue to saute until

tender, about 5 minutes. Add the mushroom soaking liquid, salt, and

pepper. Allow to simmer gently for 5 minutes, stirring occasionally.

Then stir in the cream, and allow the mixture barely to reach a simmer.

Immediately remove the skillet from the heat. Place half of the polenta

squares in a layer on the bottom of the prepared dish. Spread half of

the sauce in a layer over them, then sprinkle with half of the cheeses.

Place another layer of polenta squares over the cheeses. Spoon the

remaining sauce on top and sprinkle with the remaining cheeses. Place on

the middle rack of the oven and bake until the cheese is melted and

golden and the pasticcio is bubbling, about 20 minutes. Remove from the

oven and let settle for 10 minutes before cutting into squares. Serve

hot. Ahead-of-time note: This pasticcio can be assembled up to 3 days in

advance, covered, and refrigerated, and then baked just before serving.

Leftover pasticcio reheats well: Cover with aluminum foil and place in a

preheated 375 degree F oven for 20 to 30 minutes, depending on whether

it is chilled or at room temperature. Yield: 6 servings

 

 

MCBusted by Karen Sonnessa <ksonness

 

 

 

 

 

 

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* Exported from MasterCook *

 

Caramelized Onion Bread Pudding

 

Recipe By : Heidi Rabel

Serving Size : 6 Preparation Time :0:30

Categories : Miscellaneous

 

Amount Measure Ingredient -- Preparation Method

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2 large sweet yellow onions

peeled, halved and sliced 1/4 " slices

4 slices stale bread

broken into 1 " chunks

3/4 cup coarsely grated Parmesan

Fontina or Jarlsberg cheese

4 eggs

slightly beaten & at room temperature

1 pint half and half

1 cup milk

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/4 cup chopped Italian parsley

 

Preheat the oven to 375 degrees. You will need a 3-quart, oven-proof souffle

dish for the pudding, and a larger pan that will hold it and water. Caramelize

the onion and set aside to cool. Butter or spray the baking dish, and put the

bread chunks into it. Distribute the onions evenly over the bread, and sprinkle

1/2 cup cheese over the onions. Mix the eggs, half-and-half, milk, pepper

flakes, salt, and parsley with a whisk, and pour the mixture over the bread,

onion, and cheese. Sprinkle remaining cheese on the top. Place the baking dish

into the larger pan. Pour enough hot water to reach halfway up the sides. Bake

for 40 - 45 minutes, or until pudding is puffed, golden brown, and a tester

inserted into the center comes out clean. Remove from the oven and serve

immediately.

 

To prepare Country Souffle, substitute 1 cup grated extra sharp cheddar cheese

for others, and add 1 tsp. Worcestershire sauce to half-and-half mixture.

Sprinkle 1/4 cup grated cheddar over the top of the casserole before baking.

 

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NOTES : If sweet onion is not available, use large yellow onions and use a

little more sugar to caramelize. Yield: 6 servings.

Nutr. Assoc. : 5647 0 0 0 1034 0 0 0 0 0 4714 0 3771

 

* Exported from MasterCook *

 

David Copperfield's Spicy Penne with Fontina Cheese

 

Recipe By : Newman's Own Cookbook by P. Newman/A.E Hotchner

Serving Size : 6 Preparation Time :0:00

Categories : Busy Day Entrees

 

Amount Measure Ingredient -- Preparation Method

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1 lb penne pasta

1/4 cup olive oil

1 1/2 cups frozen & thawed peas -- 1/2 c. less 10 oz pk

2 sm yellow onions -- cut julienned

1 cup fresh basil leaves -- chopped

1/4 cup dry white wine

juice of 1 lemon

1 1/2 cups Newman's Own All-Natural Diavolo Sauce -- or

your favorite

1/2 tsp crushed red pepper flakes -- or more

8 oz fontina cheese -- grated

salt -- optional

Parmesan cheese -- grated for at table

 

Bring a large pot of salted water to a boil. Add the penne and cook

according to the package directions until tender but firm. Drain well

and keep warm.

 

Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add

the peas, onions, and basil leaves, and cook, stirring, for 5 minutes.

Add the wine and lemon juice, and cook for 3 minutes. Add the sauce and

pepper flakes and bring to a simmer, stirring, until hot. Stir in the

fontina cheese and cook for barely 30 seconds, until semi-melted.

 

Add the penne to the sauce and toss well. Taste and add salt if needed.

 

Serve at once in heated bowls, sprinkled with parmesan cheese.

 

 

 

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Serving Ideas : warm breadsticks