Those were my ex-husbands last words.

Shaun!

Shaun:
You are nuts!!!

Pat T:
Does it have eyes? Put it in a soundproof container, so you can't hear it.
Or sing to it when you go by.

- - - - - - --- -

Just wrap it in plastic and place it in a tight container.

I gave a tip; last week, on keeping Cheese from drying out.

Put some vinegar on a Cosmetic Sponge or any small piece of
sponge. Put it in the container.
Wrap it in a piece of something like, the Plastic mesh bag,
that Veggies come in.
So it doesn't come in contact with the Cheese.
Lou

I think Nancy first posted this and it is definitely worthy of your piece of cheese! Seriously...it is to die for....

Asiago, Potato, and Bacon Gratin
From Cooking Light
Maybe more so than other foods, potatoes need salt. Instead of salting the water they boil in, sprinkle the potatoes with salt after draining. Then salt the white sauce separately for the most pronounced flavor.
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Yield: 6 servings

Linda

I always use grated Asiago in place of Parmesan cheese on pasta dishes. Much more flavor which blends nicely with tomato sauces. Try it.

Ok-here's what I've done before with asiago cheese. I use this recipe from the Culinary Instititute of America for Rustic Olive Bread and I sub chunks of asiago for the olives. This is a great, basic artisan bread recipe that I've also made into garlic cheddar bread before.

Here is a link that might be useful: CIA olive bread recipe

Pat T;
You can also use a Cloth, sprinkled with White Vinegar,fold for a few minutes.

Then wrap the Cheese in it.
This way you won't see it staring at you.
But it will still talk to you.
LOU

Beautiful heads of cauliflower were a great value at the farmers' market this morning so we are having seagrass's cauliflower gratin tonight. I bet it would be just as good substituting Asaigo for the Swiss cheese.

GRATIN OF CAULIFLOWER WITH GINGERED CRUMBS Â from seagrass (12/04)

1 1/2 pounds cauliflower, leaves trimmed, core removed
3 Tbsps. unsalted butter
2 Tbsps. all-purpose flour
1 cup light cream or half-and-half
1 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
dash of hot pepper sauce
1/4 cup grated Swiss cheese
1/4 cup fresh breadcrumbs
1/8 tsp. ground ginger
2 Tbsps. freshly grated Parmesan cheese

Preheat oven to 350 F.

Cook cauliflower in at least 3 quarts of boiling water until just tender, 10-12 minutes. Rinse under cold water - drain. Cut or break into floweretes. Put in a well-buttered 2 quart casserole.

Melt 2 Tbsps. butter in a medium saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the cream. Raise the heat slightly and cook until thick. Add the lemon juice, nutmeg, hot pepper sauce and cheese. Spoon sauce over cauliflower.

Melt remaining 1 Tbsp. butter in a small skillet over medium heat. Stir in breadcrumbs and ground ginger. Cook, stirring constantly, until golden. Spoon crumbs over cauliflower and sprinkle with Parmesan cheese. Bake in the oven until bubbly, 15-20 minutes.

Serves 4

This is what I would, and have made, substituting the asiago for the Parm. Perfect Easter/Passover dish! I've also substituted Gorgonzola for the Bleu.

Scalloped Potatoes with Three Cheeses

Bon Appétit : November 1999

by Rick Rodgers

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reviews (332)
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user rating

90% would make it again
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at a glance

main ingredients Cheese, Dairy, Potato

cuisine American

type Casserole/Gratin

dietary considerations Vegetarian
more resources
Food Dictionary Wine Dictionary cooking videos

yield: Makes 12 servings
Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped... more Â
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Ingredients

* 3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
* 3/4 cup crumbled Danish blue cheese (about 4 ounces)
* 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)

* 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/4 cup finely chopped onion
* 3 tablespoons all purpose flour
* 4 tablespoons (1/2 stick) butter

* 3 cups whole milk

Preparation

Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

I hate when foodstuff stares at me! First they stare, then they start growing hair! Not a recipe, but I've done this with Asiago.

Acini Pepe (cooked according to directions)
Add ground-up/crumbled Asiago
Mix with crab meat
Add a vegetable or two, if desired
(scallions, cooked broccoli, cooked asparagus for example)

OR -- vacuum seal it and throw it in the freezer. You won't have to look at it for a very long time.

Annie:
I had that happen too But when it started moving ,I realized it was another Kid,
I didn't know I had.

Proud Mamma:
Linda :
You talked me into this .
I'm going to make a Combo of both.
I'll call it P
LOUotatoe's with 5 Cheeses.

Great ideas everyone! Thanks for the recipes as well as the smiles!

the food networks diners drive ins and dives just had the most delicious mac and cheese recipe using asiago cheese: cook 1 1/2 cups elbow noodles, drain and set aside.. make roux with equal parts butter and flour..approx 1/4 cup each... add 2 cups milk or white wine cook till thick.. add white pepper.paprika and thyme.. add parmesan, sharp cheddar and asiago cheeses. stir till melted. put noodles in casserole dish..pour cheese sauce over.. top with more of the paremsan, cheddar, and asiago cheesees..bake until golden brown and bubbly...yummy!!!

Michael Chiarello's cook book has a fantatic Asiago Parm Cheese spread Ive made it numerous times for parties but I lent the book to a friend..maybe someone else has it or you have the book. I always get rave reviews when I serve this.

Polarprincess - thanks for the tip on the mac-n-cheese. I'm going to check it out on Food Network.

Eileen: please, please, please post the recipe when you get the book back. The dip sounds great.

Lou, I'm so glad to see you around. I thought you quit :) Pretty much like I have, just b/c I'm so overwhelmed with life right now, haven't had much time for cooking great food :( Once you create that recipe, please post it. I'd love to try it out.
Nancy

Thursday nights are CORE night here (Clean Out the Refrigerator - Ewwww!) I had a handful of snow peas, a few stalks of asparagus, some half & half, 1/2 of a red pepper, the last of a hunk of asiago, and a lemon.

So I made this:

Lemon Shrimp Pasta

Fresh asparagus, cut into 1 inch pieces (I had about six stalks)
Snow peas (I had a handful)
1 tablespoon extra virgin olive oil
1/2 pound raw medium shrimp
1/2 cup chopped red pepper
1/4 teaspoon crushed red pepper flakes
1 cup half & half and 2 cups milk (I use powdered milk and use the shrimp stock for liquid)
Zest and juice of 1 lemon
1/2 box (8 oz.) angel hair pasta
1/4 cup freshly grated Asiago cheese

1. Peel the shrimp, and add the shells to 1 cup of water with a dash of white wine. Boil the shells for about 15 minutes and turn off the heat.
2. Lightly steam the asparagus. Drain and set aside.
3. Heat the olive oil in a large skillet (medium-high heat). Add the red pepper and saute for about 2 minutes. Reduce the heat, and add the half & half, milk and the asparagus. Heat thoroughly.
4. Pick out the shells from the shrimp stock and add the peeled shrimp and the snow peas. Don't heat - the stock should still be hot enough to cook them.
5. Cook the pasta and drain. Return it to the pot and add the sauce and the shrimp. Toss the pasta with the lemon juice and zest. Sprinkle generously with the asiago.

Turned out pretty good for a CORE meal! Of course, the half & half was bad (the cats liked it though) so I substituted a can of table cream.

Oh my Malna, that sounds really good. Love the idea of CORE too.

Proud Mamma Mia:
I didn't have time to run to the market. My daughter came up earlier from Del. County.
So I used what I had on hand.
NY. American Cheese.
Ny. Provlone
Pepper Jack Cheese
Grated Romano
Boar's Head Sharp provolone
and Fine Ground Sharp Cheddar
I chopped all the Cheeses and mixed them.
Made the Scalloped Potatoes similiar to your recipe.
Just Winged it. Used a 9x9 Corning Ware
It was gooooood !!! Great with the 8 Lb. Fresh Pork Roast.
I'll have to put this in WFD.
LOU

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