Steven's Tags

cheese recipes by Steven Ripple

http://www.livepantry.com/stevenripple

posted on 11/06/2010 "This is my own creation and developed from a traditional Tartiflette (au gratin potato) dish from the Alpine Savoie region of France. It's a great dish for cocktail parties. Tips Can add one caramelized onion sliced to the mix. Chives, or chopped shallots, and/or a little chopped garlic will work too. I chose not to because I wanted the cheese and potatoes to be prominent. Some recipes for the original dish include onions, some don't. Reblochon cheese is rather difficult to obtain (in the US) except in large cities and even then the traditional version is now contraband (but the rules are interpreted variously) because it is a raw-milk soft cheese. But brie or camembert - or other soft ripened cheese with a white - cream rind will work well. Even other cheese could work but then it would not be Tartiflette - but feel free as this recipe is rather loosely interpreted anyway. I used a local 'bacon' made of pork shoulder that is wonderful, and very lean. But regular bacon - the pork belly kind can be used, if first fried (not to death) and crumbled or chopped fine. I would use a little more - maybe 3/4 lb as it will cook down a bit. Ham would also work well. For a vegetarian version I would definitely use some onion, or even mushrooms - soaked porcinis would be great. "

Welsh Rarebit Fondue

posted on 01/22/2012 "It's more authentic to use cheddar cheese, but this is what I had. The garlic and new mexico chile are not entirely authentic to a rarebit either. "