Asiago Pate Recipes

ASIAGO CHEESE BREAD, EXCELLENT

Steps:

• In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
• Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
• Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
• Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
• Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.

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Steps:

• Select your favorite recipe.
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• Prep an asiago cheese recipe in 30 minutes or less!

ASIAGO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

ASIAGO PATE

Steps:

• In a small heavy saucepan set over medium heat, bring whipping cream and garlic to a boil.
• Remove the garlic and discard.
• Slowly add cheese, stirring to incorporate.
• When completely melted, transfer the mixture to a small serving dish.
• Cover with plastic wrap and chill until firm.

ASIAGO HASH BROWNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
• Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

ASIAGO DINNER ROLLS

Steps:

• In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese., Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°., Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

ASIAGO BEEF TART

Steps:

• Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling., In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat., In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell., Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.