Parmesan And Asiago Cheese Garlic Bread Food

ASIAGO CHEESE BREAD, EXCELLENT

Steps:

• In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
• Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
• Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
• Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
• Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.

PARMESAN-GARLIC BREAD

Steps:

• Heat oven to 350°F.
• Cut bread lengthwise in half. Place, cut sides up, in shallow pan.
• Mix margarine and garlic until blended; spread onto bread. Sprinkle with cheeses.
• Bake 15 min. or until mozzarella is melted. Cut each bread half crosswise into 6 slices. Serve warm.

YOU MUST MAKE THIS PARMESAN SALSA!

Steps:

• Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
• Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
• Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

PULL-APART GARLIC BREAD WITH ASIAGO CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
• Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
• Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
• Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.

PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH

Steps:

• In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper.

PARMESAN AND ASIAGO CHEESE GARLIC BREAD

Steps:

• Toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, the 2 cheese, Dijon, butter and salt in small bowl until thoroughly combined.
• Adjust oven rack to middle position and heat oven to 500 degrees.
• Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.