I've always enjoyed Alton's show, but I've never made any of his recipes because I've heard that, in many cases, his food principles are better than his actual food product. However, I liked the sound of his recipe better than that of cheese expert Steven Jenkins, so I gave it a whirl.
Oh, my. If this tastes even a third as good as it smells, it's going to be wonderful. I only doctored it a tiny bit by adding some white pepper based on S. Jenkins' recipe. (Has there ever been a recipe that crossed my threshold that I didn't fiddle with?) It's so easy that any child you could trust with a Cuisinart could make it.
Here's the recipe:
Recipe By: Alton Brown
1 pound leftover cheese at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter -- softened
2 tablespoons fresh parsley leaves
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
"Show: Good Eats Episode: Say Cheese!"
NOTES : Recipe Summary
Prep Time: 10 minutes
Yield: about 2 cups
You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty.
Did I mention how incredibly good it smells? I would serve this to company. (Well, company that liked garlic.)