Hot & Cheesy

Hot & Cheesy

by Clifford A. Wright

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The cookbook that will make cheese lovers melt!

On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.

Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.

  • The book presents an exhaustive collection of cheesy comfort food recipes from around the world
  • Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
  • Like all of Wright's books, this title also includes historical and cultural notes on each recipe

From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.

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Product Details

ISBN-13: 9780544186866
Publisher: HMH Books
Publication date: 01/13/2012
Sold by: Houghton Mifflin Harcourt
Format: NOOK Book
Pages: 416
File size: 1 MB

About the Author

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines. He is a contributing editor to As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

Table of Contents

Acknowledgments ix

Introduction 1

Soups, Sauces, and Dips 9

Fritters with Cheese 23

Savory Pastries with Cheese 33

Savory Crepes and Pancakes with Cheese 51

Pies, Tarts, and Quiches with Cheese 69

Pizzas, Calzones, and Breads with Cheese 94

Sandwiches with Cheese 119

Quesadillas, Enchiladas, and Burritos with Cheese 139

Eggs and Cheese 159

Cheese and More Cheese 169

Pasta with Cheese 199

Rice and Polenta with Cheese 255

Vegetables with Cheese 271

Meat and Seafood with Cheese 335

Sweets with Cheese 373

Index 391


Chicken, Potato, and Cheese Soup
Makes 4 to 6 servings

THIS HEARTY SOUP is filled with a nice balance of vegetables and protein. The ideal cheese to use is the soft Mexican white cheese queso blanco. This soup doesn't hold up well as a left over because the cheese, once cool, congeals on the bottom of the pot and does not re-melt well. For that reason, it's a great dish to serve to a group of about six people. Good boiling potatoes are Yukon Gold, white rose, or red potatoes.

1 tablespoon vegetable oil
1 medium onion, finely chopped
4 large garlic cloves, finely chopped
1 bunch fresh cilantro (coriander leaf), stems removed and leaves chopped
1 teaspoon ground cumin
2 boneless, skinless chicken breast halves (1 pound), cubed
6 cups water
Salt to taste
3 boiling potatoes (about 1 pound), peeled and diced
1 fresh ear of corn, husked and kernels removed
2 cups whole milk
6 ounces Mexican queso blanco or farmer's cheese, diced or shredded

1. In a large pot, heat the oil over medium heat. Add the onion, garlic, half the cilantro, and the cumin and cook, stirring occasionally, until the onion is mushy, about 8 minutes.

2. Add the chicken and cook, stirring occasionally, until it turns color, about 5 minutes. Add the water, season with salt, and cook over medium heat without letting the water come to a boil for 15 minutes; reduce the heat to low if it is bubbling. It is important that the water not boil; otherwise the chicken will toughen.

3. Remove the chicken with a slotted spoon, shred it into very small pieces using two forks, then return it to the pot together with the potatoes and bring to a near boil over high heat. Then reduce the heat to low and simmer, stirring, until the potatoes are tender, about 15 minutes. Add the corn kernels, the remaining cilantro, and the milk, mix well, and check the seasoning. Return the broth to a simmering point over low heat, making sure it does not boil, then remove from the heat, add the cheese, and serve immediately.

Fresh Fettuccine with Mascarpone Sauce
Makes 4 servings

This delightfully simple preparation is creamy, cheesy, and delicious. In Italy, this dish fits into a class of pasta preparations called spaghetatta, which are lighter or simple pasta dishes one might have later in the evening at home, perhaps after the theater.

2 large egg yolks
3 tablespoons extra-virgin olive oil
½ cup mascarpone cheese
Salt and freshly ground black pepper to taste
12 ounces fresh fettuccine
½ cup freshly grated
Parmesan cheese (preferably Parmigiano-Reggiano cheese)

1. In a bowl, place the egg yolks and slowly beat in the olive oil in a very thin stream, beating all the time as you would while making a mayonnaise. Stir in the mascarpone a little at a time and season with salt and pepper.

2. Bring 6 quarts of water to a rolling boil over high heat, salt abundantly, then add the pasta. Cook over high heat, stirring occasionally so the pasta doesn't stick, until al dente. Drain without rinsing.

3. Transfer the pasta to a serving bowl or platter and cover with the sauce. Toss well and sprinkle with Parmesan cheese. Serve immediately.

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