WINE AND CHEESE
Wine and cheese, two of the most amazing and oldest combinations of deliciousness one can put together in a few minutes and make their guests happy campers!
I chose the Italian Asiago cheese because of it’s hard, crumbly texture, I felt it would be much easier to fry instead of the softer cheeses like Brie or Gorgonzola. Needless to say, I was wrong. Frying cheese, period, is probably one of the most frustrating tasks I have encountered in my short history of cooking. With that being said, I did take a couple, well maybe 3 or 4 wrong turns before I arriving at my final destination.
Merlot, Asiago Cheese and canola oil (not pictured above).
- I cut a few squares of Asiago cheese and froze them for a couple of hours.
- I reduced 2 cups of cheap merlot wine and let it cool.
- After I took the cheese out of the freezer it was ready to fry in the canola oil.
- I didn’t get the exact temperature of the oil, but I do know by error, do not turn the stove on to the HIGH setting. Also, pull out the cheese while you can still see it in it’s melting stage. When the cheese is brown and crispy, it’s burned.
It was an interesting taste. The parts of the cheese that weren’t “burnt” (the lightest part of the cheese in the photo of the final result) tasted like vinegar potato chips, when dipped in the wine reduction. My friend however, who happened to be visiting me today, said it wasn’t bad, but she probably wouldn’t eat it again. :/
Until the next deconstruct/reconstruct…