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Index Feta Cheese in Grape Leaves, Cheese Crisps, 180–181 A Grilled, 176 Maccheroni ai Quattro Formaggi, Aligot, 322 Feta Cheese Puff Pastry #1, 48 212 Anchovy(ies) Feta Cheese Puff Pastry #2, 49 Polenta Cooked in Milk with in Artichokes Stuff ed with Fondue, Potato, 320–321 Cheese, 266–267 Mozzarella, 272–273 Fondue Roquefort, 194 in Calzones (variation), 109 Fried Cheese Pita, 128 and Cheese Fritters, 30 Gougères, 35 B in Lasagne with Mozzarella, 243 Gougères, with Creamy Cheese Bacon. See also Pancetta in Provolone Fritters, Fried, 29 Sauce, 36 in Brioche Pork and Cheese in Pumpkin with Ricotta Salata, Half-Moons, Gruyère, 37 Sandwich, 129 326 Leek Phyllo Pie, 70–71 Buckwheat Crêpes with Cheese in Zucchini Blossoms Stuff ed with Mushrooms Stuff ed with Goat and, 62–63 Mozzarella, 25 Cheese, 310–311 in Chicken Sandwich, Santa Apostolo, Franca Colonna Mushrooms Stuff ed with Gruyère Barbara, 137 Romano, 300 Cheese, 312 in Egg Noodles, Homemade, with Appenzeller Cheese Neuchâtel Ramekin, 196 Cottage Cheese, 202–203 Fondue Neuchâteloise, 188–189 Oysters au Gratin Roquefort, in Gomser Cholera Pie, 78–79 Macaroni and Cheese, Swiss, with 366–367 in Green Bean Casserole, Potatoes and Fresh Applesauce, Pizza al Formaggion #2, 100 308–309 206–207 Pizza Flamiche, 101 Hash Browns, -and Cheese- Raclette, Spinach, 329 Poblano Chile Strips in Cheese, 286 Stuff ed, 324 Appetizers. See also Fritters Quesadilla with Ham and Jalapeños, Stuff ed, with (variation), Bouyourdi, 178–179 Cheese, 141 296 Broccoli Stems Pistachio au Queso Fundido with Chiles and -Onion Rolls, 195 Gratin, 279 Chorizo Sausage, 288–289 and Pine Nut Quiche, 80–81 Bruschetta with Ricotta and Queso Fundido with Chiles and Pizza Flamiche, 101 Spinach, 125 Mushrooms, 290–291 in Pork, Black Bean, and Cheese Canapés, Fonduta, 208 Saganaki, 177 Sandwich, Grilled, with Chäschüechli (Swiss Cheese Spring Rolls, Pan-Fried, with Duck Chipotle Mayonnaise, 130–131 Tart), 75 and White Cheese, 364–365 Potato, and Gruyère Casserole, 313 Cheese Crisps (Frico), 180–181 Twists, Cheddar Cheese, 38 in Potato Skins, Baked, 314–315 Cheese Pies, Pan-Fried, 40–41 Zucchini with Tomato and Fontina in Swiss Chard, with Swiss Cheese Sandwich, Grilled, on Black Cheese, Baked, 333 Cheese, 330 Bread with Liverwurst,COPYRIGHTED 136 Apples, in Gomser Cholera MATERIAL Pie, Bayless, Rick and Deann, 288 Cigar Böreks, 43 78–79 Bean(s). See also Black Bean(s) Cigars, Cheese and Potato, 44 Applesauce, Fresh, Swiss Macaroni Dal with Cheese, 297–298 Crab Dip, Hot, 22 and Cheese with Potatoes and, in Fregula and Cheese Soup, 13 Crêpe Cake, Saff ron, with 206–207 Green Bean Casserole, 308–309 Swiss Chard and Ricotta Artichokes Stuff ed with Mozzarella, Béchamel Sauce, 53 Cheese, 54 272–273 in Cannelloni Sorrento, 227–229 Czech Cheese, Boiled, 172 Asiago Cheese in Croque-Madame, 124 Feta Cheese and Black Olives, Brioche Pork and Cheese Eggplant with Mozzarella and, Fried, 174 Sandwich, 129 306–307 391 220_9780470615355_bindex.indd0_9780470615355_bindex.indd 391391 110/27/110/27/11 22:51:51 PPMM Béchamel Sauce (continued) Cabrales, Empanadilla de Queso Brussels Sprouts with Caraway in Lasagne, Green, with Four de, 42 Cheese Sauce, 280 Cheeses, 244 and Halibut Bake, 372 Bucatini (Perciatelli) with Th ree in Porcini Mushroom Crêpes with Pork Chops with Pears and, 353 Cheeses, 211 Creamy Cheese Sauce, 52 Pork Chops Stuff ed with Pecans Buckwheat Beef and, 354–355 Crêpes with Bacon and Cheese, and Blue Cheese Soup, 18 Stilton Cheese, Leek, and 62–63 Cannelloni with Meat and Swiss Mushroom Soup, 15 Fettuccine with Savoy Cabbage and Chard, 230–231 storing, 4 Taleggio Cheese, 250–251 Chimichanga, 147–149 Bodin, Merlin, 280 Porridge with Milk and Cheese, Fajitas al Sombrero, 337 Boiled Cheese 263–264 Filet Mignon with Roquefort Croatian Cheese Strudel, 45 and Taleggio Fritters, 27 Butter, 336 Czech, 172 Buerre Noisette, in Ham Crèpes Flap Steak and Vegetable Sandwich, Jalapeño Chiles and Tomatoes Casserole, 56 Grilled, 132–133 with, 283 Burgers, Lamb and Feta Cheese, in Francesinha, 126–127 Bôreks, Cigar, 43 344–345 larding, 227–228 Bouyourdi, 178–179 Burrito(s) Meatballs, Gravy, on Spinach Bread(s). See also Sandwich(es); Chimichanga, 147–149 Mashed Potatoes, 338–339 Toasts with Skirt Steak, Roasted Chiles, Meatballs, Stuff ed, with Mozzarella artisanal, 120 and Monterey Jack, 150–151 and Pistachios, 340 Bacon-Onion Rolls, 195 Butter Molded “Cheesed” Pasta, 252–253 Gruyère Cheese, 116–117 Buerre Noisette, in Ham Crèpes Ragù, in Cannelloni Sorrento, Rotoloni with Leeks and Sausage, Casserole, 56 227–229 112–113 clarifi ed, 171 Skirt Steak, Burritos with Roasted Rotoloni with Sausage and Broccoli Roquefort, Filet Mignon with, 336 Chiles, Monterey Jack and, Rabe, 114–115 and Sage, Homemade Cheese 150–151 Bread Dumplings, Cottage Cheese, Ravioli with, 239–241 Beer 204 and Cheddar Cheese Soup, 14 Breaded and Fried Tomme in Francesinha, 126–127 Vaudoise, 171 C in Welsh Rabbit, 122 Brie Cheese Cabbage Beet Cake, 379 Fondue Roquefort, 194 Savoy, Fettuccine with Taleggio Beignet Dough, 34 Vols-au-Vent with Ham, Cheese and, 250–251 Bell Pepper(s), Sweet Mushroom, and Cheese, Stuff ed, with Mozzarella in Tomato and Manchego Frittata, 164–165 350–351 Sauce, 281 Strips in Cheese (variation), 286 Brillat-Savarin Cheese, in Vols-au- Cabrales Cheese Bel Paese Cheese, in Spaghetti with Vent with Ham, Mushroom, Empanadilla de Queso de, 42 Seven Cheeses, 213 and Cheese, 350–351 Pizza, Catalan, with Duck, Prunes Black Bean(s) Brioche and, 106–107 with Chiles, 275 Chicken Sandwich, Santa Caciocavallo Cheese with Habanero Chile, 276 Barbara, 137 and Anchovy Fritters, 30 and Nopalitos with Cheese, 277 Pork and Cheese Sandwich, 129 Fritters, Fried, 29 Pork, and Cheese Sandwich, Broccoli grilled, 177 Grilled, with Chipotle Cheese Dish, 278 Molded “Cheesed” Pasta, 252–253 Mayonnaise, 130–131 Ravioli, Cheese, with Gorgonzola Pizza al Formaggio #2, 100 Ragoût, Soft Polenta and, 268–269 Sauce and, 238 Pizza Rustica, 97 Bleu d’Auvergne Sauce, Tortellini in Ravioli with Butter and Sage, Tummàla, 260–262 with, 242 Homemade Cheese, Cajun Fondue, 197 Blind-baking, 90 239–241 Cake(s) Blintz, Cheese, 384–385 Rigatoni with, Baked, 226 Beet, 379 Blue Cheese. See also Gorgonzola Stems Pistachio au Gratin, 279 Cheesecake, Lindy’s New York- Cheese; Roquefort Cheese Broccoli Rabe, Rotoloni with Style, 375–378 and Beef Soup, 18 Sausage and, 114–115 Cheesecake Torte, 374 Bleu d’Auvergne Sauce, Tortellini Bruschetta with Ricotta and Calzones, 108–109 with, 242 Spinach, 125 Napoletana, 110 392 INDEX 220_9780470615355_bindex.indd0_9780470615355_bindex.indd 392392 110/27/110/27/11 22:51:51 PPMM Pizza Dough, Basic, 94–95 Zucchini with Tomato and Fontina Chef Th ijs’s Cheese Sauce, 20 Pizza Dough, Basic, in Mixer/Food Cheese, Baked, 333 Chenna Pulao, 256 Processor, 96 Casserole dishes, types of, 7 Chèvre de Rocamadour, Mushrooms Sausage and Provolone, 111 Catalan Pizza with Duck, Prunes, Stuff ed with, 310–311 Canapés, Fonduta, 208 and Roquefort, 106–107 Chèvre Sauce, Pork Strips with Cannelloni Caulifl ower Carrot and Leeks in, 352 with Meat and Swiss Chard, Casserole, 282 Chicken 230–231 -Cheese Fritters, 24 Breast Rolls, Grilled, with Ham Sorrento, 227–229 Cavatelli with Creamy Cheese and Cheese, 361 Canonne, Sébastien, 116 Fondue, 214 Breasts, Cheese-Coated Fried, 358 Cantal Cheese Chard. See Swiss Chard Coconut Curry with Paneer Aligot, 322 Chäschüechli (Swiss Cheese Tart), 75 Cheese, 362–363 and Mushroom Sauce, Veal Chops Cheddar Cheese Enchiladas Verdes, 152–153 with, 346 and Beer Soup, 14 in Jalapeño Cream Sauce, 360 Raclette, Spinach, 329 Broccoli Cheese Dish, 278 and Mushroom Crêpes au Gratin, Caraway Cheese Sauce, Brussels Caraway Cheese Sauce, Brussels 58–59 Sprouts with, 280 Sprouts with, 280 Potato, and Cheese Soup, 11 Carnitas, Pork, 274 Caulifl ower Casserole, 282 Quesadilla with Griddled Chile, Carrot, Pork Strips with Leeks and, Cheese Sandwich, Grilled Cheese and, 142–143 in Chèvre Sauce, 352 (variation), 121 Sandwich, Santa Barbara, 137 Casserole(s). See also Gratin(s) Chile con Queso, 287 Stew, Greek, 356 Broccoli Cheese Dish, 278 Chiles Rellenos, 292–293 Tummàla, 260–262 Cannelloni with Meat and Swiss Chimichanga, 147–149 Child, Julia, 182 Chard, 230–231 Crab au Gratin, 368 Chile(s) Cannelloni Sorrento, 227–229 and Haddock Casserole, 369 Black Beans with, 275 Caulifl ower, 282 Hash Browns, Cheese-and Bacon- Black Beans with Habanero Chile, Eggplant with Mozzarella and Stuff ed, 324 276 Béchamel Sauce, 306–307 Macaroni and Cheese, 200–201 Bouyourdi, 178–179 Eggplant Parmesan, 301–302 Pork, Black Bean, and Cheese Burritos with Skirt Steak, Roasted Green Bean, 308–309 Sandwich, Grilled, with Chiles, and Monterey Jack, Haddock and Cheddar, 369 Chipotle Mayonnaise, 130–131 150–151 Halibut and Blue Cheese Bake, 372 Potato Skins, Baked, 314–315 Cheese Sauce, Creamy, Spicy Ham Crêpes, 56–57 Quiche with Kielbasa and Potatoes with, 319 Lamb with Potatoes and Cheese, Cheese, 84 Chipotle Mayonnaise, 130 Baked, 341 Rutabagas au Gratin, 328 Enchiladas Verdes, 152–153 Lasagne, Green, with Four Twists, 38 Fajitas al Sombrero, 337 Cheeses, 244 Welsh Rabbit, 122 Firecrackers (Poppers), 294–295 Lasagne, Rich Green, with Cheese. See also specifi c cheeses Frittata, Roasted Chile and Cheese, Fondue, 245 artisanal, 2 162–163 Lasagne with Ricotta, 246–247 buying, 6–7 Jalapeño Cream Sauce, Chicken Macaroni and Cheese, 200–201 cooking basics, 5–7 in, 360 Macaroni and Cheese Pie, 249 history of, 3 Jalapeños, Stuff ed, with Chorizo Macaroni and Cheese, Swiss, with making,
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  • A Tradition of Delicious Food and Great Service

    A Tradition of Delicious Food and Great Service

    BoxedChoose a salad, sandwich Lunches or wrap boxed lunch. Sandwiches and wraps are served with bowtie Breakfast Buffet DessertsDeluxe Pastry Tray An assortment of petite new york style cheesecakes, mini éclairs, pasta salad and a fresh baked gourmet cookie. Salads are served with a hearth baked roll and a Our Breakfast Buffet includes scrambled eggs, fresh breakfast potatoes, muffins, bagels, cream apple cobblers, raspberry tortes and fudge brownies cookie. All dressings and condiments can be served on the side upon request. (MINIMUM 10) cheese, butter, strawberry preserves, serving utensils and premium place settings complete with .................................................................................................................. REGULAR (15 PIECES) $15 dinner plates, side plates, and bright silver plastic forks and knives conveniently wrapped in a Salad, Sandwich or Wrap Boxed Lunch .........................................................$8 ...................................................................................................................... LARGE (32 PIECES) $30 napkin. (MINIMUM 15 PEOPLE) Gourmet Cookie Tray An assortment of fresh baked gourmet chocolate chunk, oatmeal raisin and sugar cookies .............................................................................................................. REGULAR (12 COOKIES) $18 Bacon or Sausage ............................................................................. $8 PER PERSON SmokedSandwich Turkey Sandwich Boxed Lunches .................................................................................................................
  • Cheeses Part 2

    Cheeses Part 2

    Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days.