An Appetizer with Aged Gouda Cheese And Filled Tomatoes

Aged Gouda Cheese Filled Tomatoes

Gouda is a four season cheese that can be enjoyed at anytime of the day by itself or as part of a cheese plate. However not many people think of it as a cheese to use in a cooking recipe. Try to find a store that sells gouda that has been aged for a minimum of 3 years. We prefer to use 5 year old Gouda by Beemster because of its bigger flavor and aroma. Also you will find that Gouda melts very well.

So we are going to present a very simple and interesting recipe that can be used as an elegant appetizer. This is easy and quick to prepare and presents wonderful color and eye appeal to your dinner setting or appetizer tray. Try this out during the winter for a littele taste of summer.

Ingredients (Serves 4)

8 medium or large tomatoes

3 large eggs

4 tbsp of plain or herbed bread crumbs

7 oz of 3 or 5 yr aged Gouda cheese (shredded)

10oz package of chopped frrozen spinach

salt and ground black pepper to taste

Prep and Cooking

Cut the tops off of the tomatoes and scoop out the interior pulp with a spoon ( you can use this to make tomatoe souce ot tomato soup) Defrost the spinach and drain off any liquid. Beat the eggs in a large bowl, thenadd the salt and pepper bread crumbs,Gouda cheese and the spinach . Mix until completely blended. Next, fill the tomato shells with the mixture and put them in a pre-heated oven at 400 degrees for about 12 minutes ( do not let the tops get too brown or crispy)

A Dinner Entree with Loin of Beef and Idiazabal Cheese

This recipe is a bit involved and will take some time to prepare and cook but it will reward you in the end. This is an elegant dinner entree that will please your family and guests. Idiazabal  can be found in most good cheese shops or usually at Whole Foods or on line at Amazon. Idiazabal Cheese If you can not find Idiazabal you can substitute Manchego.

A Dinner Entree Recipe for Loin of Beef with Smoked Idiazábal Cheese
Serves 4:

800 gr (2 lb.) loin of beef
1/4 liter (1 cup) concentrated beef stock
100 gr (1/4 lb.) raisins
200 gr (1/2 lb.) smoked Idiazábal cheese
1 glass of herb eau-de-vie
4 cooking apples
Salt and pepperOlive oil
Mache (or watercress)

Preperation and Cooking

Soak the raisins in the herb eau-de-vie for half an hour before use.

Remove the rind from the cheese.

Cut the cheese into pieces and melt in a double saucepan over a medium heat with the brandy and a little of the stock, stirring all the time while adding more stock until a thick cream forms (about 10 minutes taking care that the cheese does not separate).

Put the sauce through a fine sieve and add the raisins.

Brush the beef with oil and place in an iron frying pan over a medium heat.

Sprinkle the top surface with plenty of rock salt and leave to cook on one side for 20 minutes.

Remove the salt with a spatula, turn over and place salt on the other side.

Again leave to cook over a medium heat for 15 minutes.

Remove the salt and cut into thick slices.

Peel the apples, cut into wedges and brown in oil.

Serve the meat with the sauce, the apple pieces and a few leaves of Mache or watercress.

Wines for this entree: A good red wine like Reserva

Peppadew A South African Pepper

The Peppadew or sweet piquanté pepper is grown in South Africa but it is thought to have originated in Central America. Its lineage can be traced back to the Habenero pepper but how it got transported to South Africa and how it morfed into to its present day form remains a bit of a mystery. None of that really matters now because the Peppadew has arrived in America and is getting easier to find.

Peppadews are picked and pitted and then subjected to pickleling brine that is made from sugar, vinegar, salt, and spices, as well as a lot of ascorbic acid (Vitamin C-30mg/ 1 oz. serving) and calcium chloride (an ingredient used to artificially make pickled products crisp) which is why they are so crisp.

The Peppadew looks like and is about the same size as a cherry tomato. They are available in both hot and mild forms. How the same fruit can exhibit the differences in heat also remains a mystery. The flavor of the mild version has mild heat and a sweet after taste. This unique taste is a bit incongruous at first but after several samplings the mild heat and the sweetness blend into a pleasant tasting crisp fruit. The flavor of the hot version has the same sweet after taste but exhibits much more heat and it is equally enjoyable as the mild version. This "fruit" is very versatile and can be used in a variety of recipes and salads. They are pitted so stuffing them with various items is very easy.

Try them stuffed with feta cheese, garil cloves, blue cheese or mozzarella.