cottage cheese

Omelet said...

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Uhm... Start-to-finish?? I've done that on more than one occasion.

Quoted message said:

Damn I love that stuff sometimes! Does not need a recipe.

It's part of my cheese noodle casserole recipe.

Quoted message said:

It's supposed to be a superior source of quality protein too.

Yeah, so what? It's delicious. 😉

Andy

Omelet said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

You haven't really enjoyed full fat cottage cheese until you've had it
mixed with beaten egg yolk, spread on a crepe, topped with peach
preserves, rolled up and fried in butter until golden brown and served
piping hot topped with real sour cream, about six of them... and
that's only for starters... blintzes is only the preamble to cream
cheese and lox scrambled eggs.

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

Called Goldie Lox at Sarabeth's restaurant in New York, this delicious
dish gets its name from the golden color of the eggs, which are
combined with the lox. There are pockets of cream cheese throughout
this savory mixture, the key to creating them is keeping the cheese
cold until it is folded into the eggs. Be sure to have plenty of
coffee and an assortment of teas on hand to complete the meal.

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-
inch-wide strips

Chopped fresh chives (optional)

Whisk eggs, salt and pepper in large bowl to blend. Melt butter in
large nonstick skillet over medium-high heat. Add eggs. Using wooden
spoon, stir until eggs are almost set, about 5 minutes. Gently fold in
cheese and salmon and stir just until eggs are set, about 1 minute.

Transfer eggs to platter. Sprinkle with chives, if desired, and
serve.

Bon App?[censored]
September 1995

In article said:

Omelet said...

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Uhm... Start-to-finish?? I've done that on more than one occasion.

Yes, start to finish. ;-d

Quoted message said:

Quoted message said:

Damn I love that stuff sometimes! Does not need a recipe.

It's part of my cheese noodle casserole recipe.

I've also put in omelets and hot soups.
Oh, and salads.

Quoted message said:

Quoted message said:

It's supposed to be a superior source of quality protein too.

Yeah, so what? It's delicious. 😉

Andy

Now you know me Andy, I at least attempt to cook/eat as much for
nutrition as flavor. ;-) Not 100% of the time, but if I find an item
that is nutritious AND delicious, it becomes a staple item!

Cottage cheese and eggs are just two of those.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Sheldon said:

Omelet said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

You haven't really enjoyed full fat cottage cheese until you've had it
mixed with beaten egg yolk, spread on a crepe, topped with peach
preserves, rolled up and fried in butter until golden brown and served
piping hot topped with real sour cream, about six of them... and
that's only for starters... blintzes is only the preamble to cream
cheese and lox scrambled eggs.

Oh.

My gods...

I actually have served it with eggs and crepes, but not in the manner
you are suggesting.

That sounds amazing! Thanks for the recipe and ideas. :-)

Quoted message said:

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

Called Goldie Lox at Sarabeth's restaurant in New York, this delicious
dish gets its name from the golden color of the eggs, which are
combined with the lox. There are pockets of cream cheese throughout
this savory mixture, the key to creating them is keeping the cheese
cold until it is folded into the eggs. Be sure to have plenty of
coffee and an assortment of teas on hand to complete the meal.

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-
inch-wide strips

Chopped fresh chives (optional)

Whisk eggs, salt and pepper in large bowl to blend. Melt butter in
large nonstick skillet over medium-high heat. Add eggs. Using wooden
spoon, stir until eggs are almost set, about 5 minutes. Gently fold in
cheese and salmon and stir just until eggs are set, about 1 minute.

Transfer eggs to platter. Sprinkle with chives, if desired, and
serve.

Bon App?[censored]
September 1995

--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Sun, 03 Jun 2007 04:41:27 -0500, Omelet <[email hidden]>

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

I use old fashioned saltine crackers as scoopers. Nothing's left to
wash that way.

🙂

--
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In article said:

On Sun, 03 Jun 2007 04:41:27 -0500, Omelet <[email hidden]>

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

I use old fashioned saltine crackers as scoopers. Nothing's left to
wash that way.

🙂

<lol> I like that idea!
All I had to wash was the spoon, but still...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article said:

On Sun, 03 Jun 2007 04:41:27 -0500, Omelet <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Quoted message said:

Quoted message said:

Damn I love that stuff sometimes! Does not need a recipe.

Quoted message said:

I use old fashioned saltine crackers as scoopers. Nothing's left to
wash that way.

Quoted message said:

🙂

<lol> I like that idea!
All I had to wash was the spoon, but still...

I just let the cat wash it off.

In article <[email hidden]>,

Omelet said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

Lately I've been eating cottage cheese for breakfast a good bit of the
time. It's nice with fresh fruit.

In article <[email hidden]>,

Sheldon said:

Omelet said:

In article said:

On Sun, 03 Jun 2007 04:41:27 -0500, Omelet <[email hidden]>
wrote:

Quoted message said:

>Early morning snacking, just finished off a 16 oz. carton of full fat
>small curd.

Quoted message said:

>Damn I love that stuff sometimes! Does not need a recipe.

Quoted message said:

I use old fashioned saltine crackers as scoopers. Nothing's left to
wash that way.

Quoted message said:

🙂

<lol> I like that idea!
All I had to wash was the spoon, but still...

I just let the cat wash it off.

I understand...

Cats seem to have a passion for cottage cheese!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Emma Thackery said:

In article <[email hidden]>,

Omelet said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

Lately I've been eating cottage cheese for breakfast a good bit of the
time. It's nice with fresh fruit.

It's also good with a poached egg served over the top of it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

It's also good with a poached egg served over the top of it.

Any brands of cottage cheese out there that are not a sloppy wet
sludge? I was going to make jello w/ cottage cheese, so bought some
large curd. It was not like the firm, reletively dry cc I remember,
but almost a thick slurry. I mentioned this to a friend an they said
all cc is like that, now. What's the deal? This like the water-added
meat trend?

nb

notbob said:

Omelet said:

It's also good with a poached egg served over the top of it.

Any brands of cottage cheese out there that are not a sloppy wet
sludge? I was going to make jello w/ cottage cheese, so bought some
large curd. It was not like the firm, reletively dry cc I remember,
but almost a thick slurry. I mentioned this to a friend an they said
all cc is like that, now. What's the deal?

It's regional... depends on the dairies in your area. Nowhere in NY
have I ever found cottage cheese (any brand) to be wet as you
describe... the store brands are made at the same dairies as the
national brands, packaged from the same vat. Perhaps where you live
the dairies are more miserly and leave a bit more whey in with the
curds. But it's mostly dependant on what folks where you live are
willing to accept... if folks stopped buying watery cheese you'd be
amazed at how quickly the product would become drier.

Sheldon

notbob said:

Omelet said:

It's also good with a poached egg served over the top of it.

Any brands of cottage cheese out there that are not a sloppy wet
sludge? I was going to make jello w/ cottage cheese, so bought some
large curd. It was not like the firm, reletively dry cc I remember,
but almost a thick slurry. I mentioned this to a friend an they said
all cc is like that, now. What's the deal? This like the water-added
meat trend?

nb

I find that the products from the smaller regional dairies are much
better quality. In my area the best comes from a farmers co-op dairy.
The next best from a regional family owned dairy. The co-op has their
own store/dairy bar where they sell all of their stuff including really
good ice cream and their products are also found in the small to mid
size markets but not in the big box stores.

Andy q said:

Omelet said...

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Uhm... Start-to-finish?? I've done that on more than one occasion.

Quoted message said:

Damn I love that stuff sometimes! Does not need a recipe.

It's part of my cheese noodle casserole recipe.

I love it mixed with warm wide egg noodles and topped with sugar and
cinnamon

Omelet said:

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

I'm amazed at all the different ways folks have come up with to use cottage
cheese! I love it myself, but just eat it "as is", no flavorings, fruits,
or whatever with it. Never occurred to me to eat it any other way.

~~ Shelly ~~

In article <[email hidden]>,

notbob said:

Omelet said:

It's also good with a poached egg served over the top of it.

Any brands of cottage cheese out there that are not a sloppy wet
sludge? I was going to make jello w/ cottage cheese, so bought some
large curd. It was not like the firm, reletively dry cc I remember,
but almost a thick slurry. I mentioned this to a friend an they said
all cc is like that, now. What's the deal? This like the water-added
meat trend?

nb

Just get dry curd dear. :-)

Any cottage cheese that I purchase is a delicious, CREAMY slurry.

I suppose you could drain it?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Abe said:

Andy q said:

Omelet said...

Quoted message said:

Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Uhm... Start-to-finish?? I've done that on more than one occasion.

Quoted message said:

Damn I love that stuff sometimes! Does not need a recipe.

It's part of my cheese noodle casserole recipe.

I love it mixed with warm wide egg noodles and topped with sugar and
cinnamon

Interesting thought...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

~~ Shelly ~~ said:

Omelet said:

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.

I'm amazed at all the different ways folks have come up with to use cottage
cheese! I love it myself, but just eat it "as is", no flavorings, fruits,
or whatever with it. Never occurred to me to eat it any other way.

~~ Shelly ~~

I eat it mostly straight out of the carton, but it is good with fruit,
including tomatoes and avocados. I'll sometimes add it to salads, and
have also served it in a bowl with poached eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Sun, 03 Jun 2007 17:21:40 -0500, Omelet <[email hidden]>

Quoted message said:

Just get dry curd dear. :-)

Any cottage cheese that I purchase is a delicious, CREAMY slurry.

I suppose you could drain it?

I used to be able to buy dry curd cottage cheese, but I have not seen
it in years.

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