By Kathy Holstad
Again in 1909, a handful of dairy farmers in Tillamook County, Oregon, shaped the Tillamook County Creamery organization. greater than a hundred years later, they're nonetheless utilizing the unique recipe. Tillamook Cheese is an award-winning American favourite and a loved ones identify. through the years many of the maximum cheese recipes on this planet were constructed, demonstrated, and tasted in anticipation of the discharge of this specific cookbook.
The Tillamook Cheese Cookbook contains recipes equivalent to Cheddar Scallion Biscuits, tacky bird Tetrazzini, and Twice-baked Cheese Soufflé with Deviled Crab Sauce. a whole part is dedicated to the Queen of convenience Food—Mac n’ Cheese. every year, the co-op sponsors a Mac n’ Cheese recipe contest, and this cookbook comprises the easiest hot and creamy, tacky and sinfully scrumptious macaroni and cheese recipes from around the state.
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Extra resources for The Tillamook Cheese Cookbook: Celebrating Over a Century of Excellence
Cover, and cook for about 4 to 5 minutes, or until the cheese is melted. Remove the skewers and serve with a salad of arugula dressed with extra virgin olive oil, sea salt, and black pepper. Appetizers 35 Albacore Tuna & Smoked Cheddar Cheese Stuffed Cherry Tomatoes A complex mix of salty, savory, smoky-all packed into a juicy, sweet cherry tomato. Serves 6 to 8 INGREDIENTS 1 pound fresh Oregon albacore tuna fillets 1 lemon, thinly sliced Olive oil, for poaching 1/4 pound diced smoked Tillamook Medium Cheddar cheese 2 tablespoons diced red onions 2 tablespoons minced capers 2 tablespoons chopped ni~oise olives 2 tablespoons chopped cornichons 1 tablespoon chopped chives 1 1/2 cups lemon aYoli (recipe follows) 2 pints large cherry tomatoes, well washed Salt Freshly ground black pepper LEMON AToll 1 clove garlic 3 egg yolks 1 teaspoon Dijon mustard 1 1/2 cups canola oil 1/2 lemon, juiced 1 teaspoon salt PREPARATION Line a heavy-bottomed medium-sized skillet with the lemon slices.
Drain on paper towels. Place the fritters on a serving plate and drizzle with the balsamic vinegar reduction and olive oil. Sprinkle with the sea salt to finish. Appetizers 27 Portobello Mushroom Cheddar Melts Serve these savory mushrooms atop thinly sliced, lightly toasted French bread, if desired. To serve as an appetizer, cut them into slices and arrange on a warm serving platter. Serves 4 as a main dish INGREDIENTS 2 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 2 teaspoons soy sauce 1 teaspoon freshly chopped rosemary 1 small clove garlic, crushed 4 portobello mushrooms, 5 to 6 inches in diameter (or 6 mushrooms, 4 inches in diameter) 4 slices Tillamook Sharp Cheddar cheese Freshly chopped parsley, for garnish PREPARATION Preheat the oven to 375°F.
Makes 10 toasts INGREDIENTS 10 (1-inch) slices Italian bread 5 cups shredded Tillamook Special Reserve Extra Sharp Cheddar cheese 10 slices plum tomato, or 5 slices ripe tomato, halved Salt Freshly ground black pepper 1/2 cup freshly minced thyme, basil, dill, or Italian parsley PREPARATION Preheat the oven to 450°F. Place the bread slices on a baking sheet. Sprinkle with half of the cheese. Place the tomato slices on top of the cheese. Sprinkle lightly with salt, pepper, and the herbs. Top evenly with the remaining cheese.