[Sca-cooks] Help - Need Cheese Sauce Recipe (non-period)
Stefan li Rous
stefanlirous at austin.rr.com
Wed Dec 23 01:18:16 PST 2009
<<< What I need help with is the cheese sauce for the cauliflower. >>>
Glancing ahead I've noticed several people suggested Digbie's Savory
Tosted Cheese, aka Cheese Goo.
You can find numerous interpretations of this recipe in this
cheese-goo-msg (44K) 10/31/06 Digby's Savory Tosted cheese. melted
This would be good. However, there are other period cheese sauces and
since I think Savory Tosted Cheese, much as I like it, is perhaps
being overdone and the other cheese sauces being overlooked. There are
several other cheese sauces in that file including this one:
Date: Sun, 26 Oct 1997 19:11:02 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - white drinks and other
>> and a spread of some sort
You might want to look at Zabarbada of fresh cheese (Miscellany).
Zabarbada of Fresh Cheese
Andalusian p. A-13
Take fresh cheese, clean it, cut it up and crumble it; take fresh
and onion, chop and throw over the cheese, stir and add spices and
shake the pot with two tablespoons of oil and another of water and salt,
then throw this mixture in the pot and put on the fire and cook; when
cooked, take the pot from the fire and thicken with egg and some flour
8 oz farmer's cheese
1 t cumin
1 T water
1 c loosely packed chopped green coriander = 1 oz
1 t cinnamon
1/2 t salt
2 onions = 6 oz
1/2 t pepper
1 t ground coriander seed
2 T oil
2-3 T flour
Mix together cheese, green coriander, onion, and spices. Put oil,
salt in a large frying pan or a dutch oven; shake to cover the bottom.
in the cheese mixture and cook on medium-high to high about 3 minutes,
stirring almost constantly, until the mixture becomes a uniform goo.
from heat, stir in egg, sprinkle on flour and stir in, serve forth. It
up as a sort of thick dip, good over bread. It is still good when cold.
We have also used cheddar, feta, mozzarella and ricotta; all came out
although with the feta it was a little salty, even with the salt in the
recipe omitted. Some cheeses will require more flour to thicken it; the
most we used was 1/2 cup.
PS: Shortly this file and all the cheese and dairy files will be
moving from the Florilegium FOOD section to the new FOOD-DAIRY section.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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