No More Moldy Cheese!

Ever open the refrigerator and seen this?











Or maybe even this?


I know that unfortunately I have. And I am betting you have too. Moldy cheese is a problem all over the world. We love our cheese, but we can't seem to get rid of the pesky green and white mold that infects it; lurking in the darkness of the refrigerator.


 







Never fear. I have now found the answer! No more will you be tormented by moldy cheese lurking in your fridge. The lovely people at America's Test Kitchen, have done all the work for us.

Whether you've got leftovers from your party cheese platter or a single wedge of Parmesan that you want to make last, the issues are the same --storage. Storing cheese presents a conundrum: as it sits, it releases moisture. If the moisture evaporates too quickly, the cheese dries out. But if the moisture stays on the cheese's surface, it encourages mold.



Specialty cheese paper avoids this problem with a two ply construction that lets the cheese breath
without drying out, but usually requires mail ordering. To find a simpler method, we tried wrapping cheddar, Brie, and fresh goat cheese in various materials, refrigerated the cheeses for six weeks, and monitored them for mold and dryness. Cheeses wrapped in plastic -- whether cling wrap or zipper lock bags--were the first to show mold. Cheeses in wax or parchment paper alone lost too much moisture and dried out. The best method: wax or parchment paper loosely wrapped with aluminum foil. The paper wicks moisture away, while the foil cover traps enough water to keep the cheese from drying out. Wrapped this way, even highly perishable goat cheese kept for about a week, and the Brie and cheddar were almost like new more than a month later.

So take a page from the experts, double wrap your cheese and never see mold in your cooking district again. Happy cooking!

Roast Chicken Enchiladas Suizas Stacked Cassarole

One of my favorite movies is Guys and Dolls with Frank Sinatra and Marlin Brando. In one scene where Nathan Detroit (Frank Sinatra) meets Sky Masterson (Marlin Brando). Sky tries to convince Nathan to eat some cheese cake. Nathan puts up some fuss, and then Sky says. "Eat this. You will thank me." That is how I feel about this dish. If you decide to make and eat it, you will be thanking me. Of course, I did not develop this recipe. That credit goes to Rachel Ray, on her "Week in a Day" series.

The recipe starts out roasting poblano chili peppers.



You put the peppers on a sheet pan and then place them under the broiler and char them until blackened on all sides. This should take about 10-12 minutes. Leave the oven door cracked open, not only to check on the charring, but to let the steam escape also. Once they are charred on all sides put them in a bowl and cover it tightly with plastic wrap. That will allow you to remove the charred skin, once the peppers cool. You will want to take the seeds out also.

Truth be told, I would have loved to have the poblano peppers in my dish, but when I took them out of the crisper, fuzz had started growing on them. I couldn't in good conscience use them in my dish.

 
Moving on, I chopped one onion and seeded and chopped a jalapeno. I added these aromatics to a pan that had olive oil and sauteed them. Then I added 4 chopped cloves of garlic. My kitchen started smelling really good.

While the onion, jalapeno and garlic were getting to know each other in the saute pan, I turned my attention to the tomatillos and the food processor.
I removed the husks, washed them and placed them in a food processor. to which I added a handful of cilantro. If your poblanos did not have fuzz, you would add them here, seeded and chopped.

I am going to go off on a side tangent here. Aren't food processors wonderful! you can combine ingredients so quickly and chop things so much finer in less amount of time. I
love them. Okay, back to the recipe.

Pulse the tomatillos, poblanos, and cilanto until a smooth sauce forms. Then add it to the pan with the onion, jalapeno and garlic. Everybody in the pool!

Then add cumin, to increase the smoky flavor of the dish, honey to take some of the heat out of the peppers and a box chicken stock. I thought i had enough stock, but I did not, so I substituted cream of chicken soup. I thought it would bring at least as much chicken flavor to the dish as the stock would. I let all of this simmer on the stove for twenty minutes, while I shredded my chicken. 

Once the chicken was shredded, it was time for assembly.
In a 9x14 inch pan put down some of the tomatillo sauce. Then add the tortillas, you can use either corn or flour. I used corn. Then add the shredded chicken, dot with small spoonfuls of sour cream and sprinkle with Jack and Swiss cheese. I thought Swiss was an interesting choice, but I like it in here because it has a slightly bitter flavor which balances out the honey. Repeat the layering process twice more.

Have your oven heated to 375 degrees and place casserole in it to heat through. It might be a good idea to put the casserole dish on a sheet pan, in case the cheese bubbles over. Then you won't have to clean your oven.

Ta da!!! Your family will never recognize the tired left over chicken from a few nights ago in this dish.

If you would like to make this dish in your cooking district, here is the recipe.

Roast Chicken Enchilada Suizas Stacked Casserole

Ingredients

• 4 medium poblano peppers
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno, chopped
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped
• 12 medium-large tomatillos, peeled, rinsed and quartered
• 2 small handfuls cilantro leaves
• 1 teaspoon ground cumin, 1/3 palmful
• 2 teaspoons honey
• 1 quart chicken stock-in-a-box
• Salt and freshly ground black pepper
• 1 lime, juiced
• 2 pounds cooked chicken, meat pulled or shredded
• 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
• 1 cup Mexican crema, creme fraiche or sour cream
• 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
• 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
• Raw red onion rings, for garnish
  

  Directions

  Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

  
  Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
  
  Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
  
  Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.