Richard Lipton

Cheese

Chef Richard M. Lipton
Lake Charles, Louisiana

I was chatting with Chef Mark Horowicz today and he asked me about doing an article on cheese. Actually, he wanted to see something about ethnic food (despite my all-time passion for sushi). Then he went on a tangent about cheese being so versatile and produced in an enormous amount of flavors. While working with Arthur Hebert, I got to see some new and different varieties of cheese and even featured some at a local wine dinner last year.

From goat cheese to havarti (baby Swiss) to gouda, cheese does indeed lend itself well to a variety of dishes, both ethnic and regional. One must be careful, however, to research and use specific cheeses wisely. Some lend themselves better for fondues than others. Those that don't melt, work well when finely grated on top of pastas and soups. Check out some recommendations about the cheeses you're thinking about using for dinner beforehand. This will save both time and frustration.

There are always gourmet stores in the area. Find out which of them carry a good selection of cheeses. While you are checking on the variety of good cheeses available, take a little time to check out the olive oils. Here are some ideas and suggestions for your next foray into the world of cheese and thanks for the idea Chef Mark. Bon Appetit

Goat Cheese and Spring Onion Scones

Serves 6

These scones made with tart goat cheese combined with the flavor of the spring onion are best served right out of the oven or warm.

2 Cups(4 dl) all-purpose flour

4 oz (120 g) goat cheese, chill, crumbled

1 Tbsp baking powder

3 green onions, sliced thinly

1 tsp salt

3/4 Cup (1-½ dl) half-and-half

1/2 tsp pepper

3 eggs

Preheat oven to 375°F (190° C).

Mix the dry ingredients together in a large bowl. Add cheese and onions and toss with a fork. Beat cream and eggs together in a small bowl. Stir egg mixture into dry ingredients and mix gently until dough forms. Divide dough in half. On floured surface, flatten each piece to 3/4-inch thick rounds. Cut each round into 6 wedges. Transfer to baking sheet, leaving space in between wedges. Bake until tops are golden brown, 25 minutes at 375°F (190° C). Cool for 7-10 minutes and serve warm.

Penne with Two Cheeses and Tomatoes

Serves 4

The sauce, which has a wonderful chicken stock, is simmered just long enough to develop a full flavor. Add the mild Romano and stronger parmesan cheeses and bake the pasta for a great meal.

6 Tbsp olive oil

2 Cups (4 dl) chicken stock

1-1/2 Cups (3 dl) red onion, chopped

1 lb penne pasta

1 tsp garlic, minced

2-1/2 Cups (5 dl) Romano cheese

3, 8 oz (3, 240 g) cans chopped tomatoes, drained

1/3 Cup (2/3 dl) sliced black olives

2 tsp basil, chopped

1/3 Cup (2/3 dl) parmesan cheese, grated

1-1/2 tsp red crushed pepper

Preheat oven to 400° F (200° C)

Heat half the oil in a heavy large skillet over medium-high heat. Add onion and garlic and sauté 3-5 minutes or until onion is translucent. Mix in tomatoes, basil, and red pepper. Boil, breaking up tomatoes, and add stock to pan. Return to a boil, reduce heat to medium, and simmer until sauce thickens and is reduced to 6 cups, 45 minutes to 1 hour. Season to taste with salt and pepper. Preheat oven to 375. Cook pasta according to package directions until al dente. Drain well. Return pasta to the pot and toss with remaining oil. Pour sauce over the pasta and toss to coat. Sprinkle with Romano cheese. Place pasta in baking dish, top with olives and parmesan, and bake in the oven 25-30 minutes at 400° F (200° C). Sprinkle with fresh basil, if desired, and serve immediately.

Spinach-Blue Cheese Stuffed Chicken

Serves 4

Spinach and blue cheese go well together and give the chicken a wilder flavor. Great with fried rice and green vegetables.

1 tsp olive oil

4, 4 oz (4, 120 g) chicken breasts, halved

1-1/4 Cup (2-½ dl) onion, chopped fine

1/4 tsp pepper

4 cloves garlic, minced

1/3 Cup (2/3 dl) white wine

1/2 Cup (1 dl) spinach chopped

1/2 tsp thyme

2 Tbsp blue cheese

1 Cup (2 dl) chicken stock

1 tsp mustard

2 Tbsp mustard, extra

Heat 1/2 tsp olive oil over medium heat. Add 1/2 cup onion and sauté until tender, 4-6 minutes. Add garlic and sauté 1 minute longer. Add spinach and sauté 3-4 minutes. Combine spinach mixture, cheese, and 1 tsp mustard in a small bowl. Stir well to blend; set aside. Wipe out skillet with paper towel for reuse. Cut horizontal slits through the thick part of the chicken to form pockets. Stuff 2 tbsp spinach mixture in each breast pocket.

Sprinkle each breast with pepper. Heat remaining oil over medium high heat.

Add chicken and sauté 4-6 minutes on each side until done. Remove and keep warm. Add 1 cup onion to pan and sauté 3-5 minutes or until tender. Add wine and thyme and reduce by half. Add stock and 2 tbsp mustard and cook until it comes to a sauce consistency, stirring often. Return chicken breasts to skillet, cover, and simmer 2 minutes until just heated through. Serve immediately.

Cheese Scones
(ca. 30 to 35 scones)
Cheese scones are easy to make, but they must be eaten right away as they dry out quickly. Serve them in the morning, an afternoon snack or with dinner.

225 g (7.5 oz) all-purpose flour

1 tsp baking powder

100 g (ca. 3 oz plus 1 Tbsp) butter

100 g (ca. 3 oz plus 1 Tbsp) Cheddar cheese

1-¼ dl (5/8 Cup) milk

Preheat oven to 225° C (430° F)

Sift flour and baking powder into a bowl. Mix lightly with your fingertips to combine. Add the cheese and mix quickly with the milk. On a floured surface roll out the dough to 1 cm thickness (ca. ½- ¾ inch thickness). Using a drinking glass with an approximate diameter of 4 cm (ca. 1-½ inches), dip the rim of the glass in flour and then press down on the dough to form rounds. Gather any remaining dough and repeat process until you have about 30-35 scones. Place the scones on a cookie tray lined with baking paper, brush the scones with mil and bake them in the middle of the oven 15-20 minutes or until the tops are golden brown.

Note: You can sprinkle a little cheddar cheese over the top of the scones while they are still hot.