Eat, Pray, Bake—with Cheese!


Kyocera Presents Amazing Recipes for Cheese Lovers

Ahh, the glorious versatility that is cheese. There are cheese cakes, cheese puffs, cheese breads, cheese quiches, cheese soups, cheese sauces, cheese curds, cheese whizzes, grilled cheese, cheese balls… the list goes on.

There is not another food on earth that feeds the soul quite as completely as a generous hunk of perfectly aged cheese.

Indescribable cheese. Nutty, tangy and wonderful cheese. With as many consistencies as there are stars in the heavens.

CHEEEEEESE! It is soft, semi-soft, semi-hard and hard. It is raw, skimmed and pasteurized.

CHEEEEEESE! It is cow, goat, sheep, buffalo, horse, reindeer, camel and eeehhh gads—it is even yak!

CHEEEEEESE! It is cheddar, colby, blue, brie, Swiss, gorgonzola, ricotta, camembert, mascarpone, parmesan, asiago, Jarlsberg, jack and stilton. It is smoked, cottaged and creamed.

Cheese is as much a source of cultural pride as it is a sustaining economic force celebrated worldwide. It can be as down home as a slice of American melted over a hot-off-the-grill barbequed burger with fries or as sophisticated as a Swiss fondue made with an extravagant Gewurztraminer dripping down a skewered morsel of crusty French bread.

Oh, the endless possibilities of cheese!

Artichokes with Goat Cheese

8 tablespoons of freshly-squeezed lemon juice
6 medium artichokes, tops and stems trimmed
8 oz of soft fresh goat’s cheese
3 tablespoons of whipping cream
3 teaspoons of minced fresh thyme
2 large garlic cloves, pressed
Salt and freshly-ground black pepper
3 tablespoons of butter
3 tablespoons of olive oil

1.) Bring a large pot of water to boil. Add 2 tablespoons of the lemon juice. Cook artichokes until tender (about 25 min.). Drain and cool. Carefully remove the tiny center leaves and chokes careful to leave the bud intact.  2.) Mix together the goat’s cheese, whipping cream, 2 teaspoons of thyme and garlic and salt and pepper. Spoon goat cheese mixture into the center of each artichoke.  Wrap with foil and bake at 400°F, about 15 minutes.  3.) Melt butter in a skillet adding olive oil and remaining 6 tablespoons of lemon juice. Simmer before removing from the heat. Stir in remaining 1 teaspoon of thyme. Drizzle generously over individual artichokes. Voila!

Chicken Enchiladas Suiza with Asadero Cheese

15 oz of green chile sauce
12 corn tortillas
¼ cup vegetable oil
2 cups shredded chicken
6 oz. green chiles (roasted, skinned and chopped)
3 cups fresh spinach
1/2 cup chopped onions
1 cup sour cream
4 oz crumbled cotija
5 oz evaporated milk
4 cups Asadero cheese

1.) Sauté onion in oil in large skillet. Add spinach and cook until the leaves slightly wilt (about 5 min.) Fold in chicken and chiles. In a separate saucepan heat chile sauce, evaporated milk, cotija and sour cream on low heat until fully blended.  2.) In a baking dish coat bottom with layer of sauce before placing and fill each tortilla with chicken mixture. Generously sprinkle with cheese. Roll and place seem down. Pour remaining sauce, crumbled cotija and Asadero cheese over top. Bake for 15 minutes. Buenos Comidas!

Grilled Big Blue Burgers

3 pounds hamburger meat
2 tablespoons honey
½ cup teriyaki sauce
1 pound hickory smoked bacon
1 dozen sesame seed hamburger buns
3 ripe tomatoes
1 red onion
1 head butter lettuce
¼ cup olive oil

1.) Fry up bacon in a skillet and set aside. Slice tomatoes, onions and lettuce. Combine honey and teriyaki sauce to ground hamburger meat and form into patties before placing on grill (about 15 min). 2.) Sprinkle with plenty of blue cheese and top with bacon. 3.) Brush buns with olive oil and grill lightly for about 2 min. Garnish and season with salt and pepper. Enjoy!

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