1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.
The title says it all. I shipped an entire parmesan cheese wheel from Italy (again) but instead of handmade pasta, we cooked lobster risotto. Risotto is a dish that many believe to be extraordinarily difficult. But I see it instead as a time-consuming yet highly rewarding process. In reality, all you need for a good risotto is a few great ingredients and about 30 focused minutes.
Ingredient List: 8 cups chicken or vegetable stock 8 tbsp olive oil 1.5 cups chopped yellow/white onion 1/2 cup chopped shallots 1/2 cup chopped scallions (green onions) 1 tsp salt 1 lb lobster meat + shells for stock 2 cups short-grain italian rice (arborio or carnaroli) 1 cup white wine 4 tbsp butter 1 1/4 cup freshly grated parmesan black pepper
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