Fontina cheese saga

[Guest guest]

Hi all -- soon as I asked about the Fontina cheese, I see Mary Ann

Esposito (her cookbook I am lusting for: What You Knead) telling folks

that Fontina cheese is a wonderful MELTING cheese.

 

Then I see all the posts you guy are sending.... I can't stop droooooling.

Thank you! <duh, never occurred to me to look in my email, hard drive or

MC stuff for recipes>

 

Anyway, one of our members can't post now, for various reasons, so she asks

that I share what she told me. (And I love the idea!)

 

Christine Muehling <CF_Muehling and she wrote me that:

 

(you saw this part earlier)

" White pizza!! Fontina makes THE best white pizza in the world!! Pesto

instead of tomato

sauce, toasted pine nuts sprinkled on top. Use a nice bready crust, that

browns a little on top. You'll die and think you've gone to heaven. "

 

But later, she added this privately in the hopes that I'd pass it on to you

all:

 

" I think you'll love it. Use your imagination, 'cause you really don't need

a complete recipe.

Use your favorite crust, your favorite pesto recipe, tons of cheese (I like

a blend of mozarella and fontina, heavy on the fontina) a good healthy

sprinkle of oregano, and the nut-zos! " [pine nuts]

 

 

!! Yum.......now I wish I'd bought more -- you guys are all killing me with

these recipes! ! Sounds so good! You should see the big chunk I got for

$4. Wonder how good it tastes/serves in cooked dishes after being FROZEN?

 

By the way, I just watched Dean Fearing making potato enchiladas on Great

Chefs.... oh my gosh! Gotttttta get that recipe. Looked so easy and like

most of the ingreds are stuff I keep in the house. I may already have it

somewhere in all my stuff..... 10 gigs or so of recipes in various states

of composure........ hmmmmmm... Thanks again to all for the Fontina

ideas. )) xxxoooo

 

brenda adams