Award-winning cheese-maker and “unofficial ambassador of all things that taste good”
(D magazine) Paula Lambert celebrates America’s love affair with cheese in her new cookbook CHEESE, GLORIOUS CHEESE: More Than 75 Tempting Recipes for Cheese Lovers Everywhere (Simon & Schuster; 2/6/07; $26.95). Lambert’s first title, The Cheese Lover’s Cookbook & Guide, was a World Cookbook Awards finalist. Now,
she delivers a brand new collection of unique, modern recipes for cheese fans everywhere. Paula Lambert is the founder of the legendary Mozzarella Company in Dallas. Since its inception in 1982, the Company has created and produced award-winning artisanal cheese for restaurants and gourmet outlets around the world. Paula’s cheeses have been featured in publications such as Gourmet, Food & Wine, Bon Appetit, and the New York Times, and they’ve been served at the Academy awards, to presidents and royalty. Readers will quickly see why celebrity chefs like Jacques Pepin and Dean Fearing hold Paula in such high regard and why food authority and critic David Rosengarten has called Paula “one of our national culinary treasures.”
In CHEESE, GLORIOUS CHEESE Paula shares more than 75 new cheese-centered dishes, from soups and salads, to entrees, appetizers and even desserts. Paula’s special culinary style shines in recipe after delectable recipe that showcase cheese in all its wonderful variety. The ingredients and cooking techniques may be simple, but the results are always spectacular. Among the many irresistible dishes in CHEESE, GLORIOUS CHEESE are:
• Smoked Salmon-Cream Cheese Canapés. A snap to make: just throw everything into the food processor and voila! Pair these little canapés with a cold, crisp white wine, and you can’t go wrong.
• Chilled Pea Soup with Minted Mascarpone. Nothing could be more refreshing or prettier for a springtime luncheon or dinner, and the soup is a breeze to make.
• Gouda Bread Pudding. A cross between glorified macaroni and cheese and a soufflé, this dish is light, fluffy, and cheesy, with a browned crust on top. It’s perfect with roasted and grilled meats.
• Shrimp Skewers with Smoked Mozzarella and Bacon. Toss them on the grill and then on top of a mixed green salad for a quick and easy supper.
• Halibut with a Crispy Potato-Asiago Crust. This dramatic dish is perfect for a dinner party. The potatoes become crisp and golden brown, and complementing the soft, flaky white flesh of the fish.
• Chicken Salad with Grapes, Toasted Almonds, and Gorgonzola. The sweetness of the grapes contrasts with the pleasant sharpness of the Gorgonzola. Served atop mixed greens, it makes a splendid luncheon or light dinner entrée.
• Pork Tenderloin with Smoked Cheddar Tortilla Stuffing. The perfect entree for a crowd. You can prepare it well in advance and then just pop it into the oven about an hour before you plan to serve it.
• Grilled Flank Steak Salad with Queso Fresco. This salad is substantial enough to be a whole meal. The crispness of the tortilla chips, spiciness of the chilies paired with cheese, and acidity of the lime juice, make for a complex and sophisticated dish.
• Beef Tenderloin with Roquefort-Mascarpone Sauce. A rich, full-flavored and elegant dish, it’s sure to be the star of any dinner party, especially when accompanied by a full-bodied wine like a merlot or zinfandel.
• Spaghetti with Shrimp, Scallops, and Fresh Mozzarella. Everything can be prepared ahead of time so that nothing is left to cook except the pasta. Toss the spaghetti with the seafood and mozzarella and…Buono appetito!
• Lemon Blueberry Dream. This rich, smooth dessert is very much like a mousse. The blueberries and the lemon complement each other perfectly, especially accompanied with ginger cookies.
• Honey Ricotta Napoleons with Espresso Dust. Crispy layers of phyllo, creamy sweet layers of ricotta, and a jolt of ground espresso are the secrets behind this heavenly dessert. With CHEESE, GLORIOUS CHEESE, mouth-watering and memorable meals for just a turn of the page away.
