recipes
If you want great recipes, tips and expert cheese advice, it pays to go to the master – which is exactly what we've done. California-based writer Laura Werlin is recognized as one of the country’s foremost experts on American cheese. A renowned cheese expert and author of four highly successful cookbooks, Laura has just released her latest, “Laura Werlin’s Cheese Essentials.”
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
The New American Cheese Recipes
Black Beans with Cotija Cheese (back to Laura Werlin Recipes...)
Serves 6 to 8
2 cups dried black beans (or two 16-ounce cans black beans with their liquid)
1 1/2 tablespoon olive oil
2 white onions, chopped
1 tablespoon ground cumin
About 4 cups unsalted chicken stock or water (or use some of each)
Salt and freshly ground pepper
3 ounces Cotija cheese, crumbled (or use Feta)
2 medium tomatoes, chopped, for garnish
1/4 cup finely chopped fresh cilantro, for garnish
1. The day before serving, place the beans in a large pot and add water to extend 3 inches above the beans. (Or if you forget to soak the beans the night before, place them in a large pot and cover with water 3 inches above the beans. Bring to a boil and immediately turn off the heat. Cover and let sit for about 1 1/2 hours.)
2. Pour the beans into a colander and drain off the soaking liquid.
3. In the same pot, heat the olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes. Add cumin and stir to coat the onions. Let cook 2 minutes, stirring constantly so that the cumin won’t burn.
4. Add the beans and cover with the stock. Bring to a boil and skim off the foam from the beans. Partially cover and reduce the heat to a simmer. Add salt and pepper to taste. Simmer gently until the beans are cooked through but not mushy, about 1 hour.
5. For a thicker consistency remove the cover and boil some of the liquid away. Using a slotted spoon, scoop up the beans and place them in a shallow bowl. Sprinkle with the cheese, and then garnish with the tomato and cilantro. Serve immediately.