Table Of ContentC
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S
by POLINA CHESNAKOVA
Photographs by Paul Sirisalee E
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O V ER
5
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GOOEY,
OOZY, S
MELTY
RECIP E S by POLINA CHESNAKOVA
Photographs by Paul Sirisalee E
Text copyright © 2020 by Polina Chesnakova.
Photographs copyright © 2020 by Paul Sirisalee.
All rights reserved. No part of this book may be reproduced in any form without
written permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Names: Chesnakova, Polina, author. | Sirisalee, Paul, photographer.
Title: Hot cheese : over 50 gooey, oozy, melty recipes /
Polina Chesnakova ; photographs by Paul Sirisalee.
Description: San Francisco : Chronicle Books, [2020] |
Includes index. | Identifiers: LCCN 2019059126 |
ISBN 9781452182933 (hardcover)
ISBN 9781452184098 (epub, mobi)
Subjects: LCSH: Cooking (Cheese) | Cheese. | LCGFT: Cookbooks.
Classification: LCC TX759.5.C48 C525 2020 | DDC 641.6/73—dc23
LC record available at https://lccn.loc.gov/2019059126
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To my family, who introduced me to the
allure and magic of hot, melty cheese.
TA B L E O F
C O N T E N T S
Intro 9 Croque Monsieur 36
Best Cheese Practices 11
Greenwood’s Meatball Sub 38
Korean Bulgogi Cheesesteak with Kimchi 40
FINGER FOODS
My Kind of Grilled Cheese 43
Cajun Cheesy Waffle Fries 14
Herbed Mushroom and Gouda Tartine 44
Easy-Peasy Poutine 16
Dill Havarti Tuna Melt on Rye 46
Cacio e Pepe Gougères 17
Welsh Rarebit 47
Fried Raclette Sticks with Dill Tartar Sauce 18
French Onion Soup 48
Jalapeño Popper Pigs in a Blanket 20
Tomato and Fennel Soup with Grilled
Spinach, Feta, and Mozzarella Turnovers 22 Blue Cheese Croutons 51
Mini Lemon-Basil Arancini 24
LET’S GATHER AROUND
Fromage Fort Toasts 27
It’s a Raclette Party! 56
Speck-Wrapped Dates Stuffed with
Gorgonzola Piccante 28 Do You Fondue? 60
Stuffed Mushrooms with Manchego Hot Pimento Cheese Dip 64
and Chèvre 31
Baked Brie with Pear-Ginger Compote and
Peppery Hazelnuts 66
LUNCHTIME
Camembert en Croûte with Quick
Bacon, Brie, and Pepper Jelly Panini Shallot-Honey Jam 68
with Arugula 34
Asparagus, Taleggio, and Preserved Chorizo, Sweet Potato, and Kale Enchiladas 109
Lemon Tart 70
Butternut Squash, Ricotta, and Pancetta Stuffed
Best Nachos in the World 72 Shells with Baked Burrata 111
Hama Hama Smoked Oyster Dip 75 Penne alla Vodka with Sausage and
Smoked Mozzarella 114
STARRING MAINS
SUPPORTING SIDES
Adjaruli Khachapuri 78
Celeriac, Potato, and Apple Rosemary
Radicchio, Fennel, Fontina, and Chèvre Pizza 81 Gratin with Comté 118
Spinach, Artichoke, and Leek Lasagna 84 Twice-Baked Sweet Potatoes with Ras el
Hanout Chickpeas and Chèvre 120
Black Bean, Corn, and Zucchini Chiles Rellenos
with Tomatillo Salsa Verde 86 Roasted Asparagus with Herbed Cheese Sauce 122
Roasted Broccoli, Red Onion, and Double Creamed Winter Greens with Gruyère
C heddar Galette 88 Drop Biscuits 124
Curried Cauliflower and Farro Skillet Bake 91 Zucchini, Pecorino, and Feta Fritters with
Garlicky Lemon Yogurt 126
Mac ’n’ Cheeze 94
Hatch Chile Rice Casserole 129
Oaxacan Four-Onion Quesadillas with Jalapeño
and Lime-Pickled Red Onions 96 Cheddar, Sour Cream, and Onion
Hasselback Potato Gratin 130
Baked Eggs in Spicy Tomato Sauce
with Taleggio 97 Eggplant Involtini with Pesto, Ricotta,
and Mozzarella 133
Smoked Gouda Chicken Cordon Bleu 98
Russian French-Style Chicken 100
Acknowledgments 135
Stuffed Pork Tenderloin with Shallots, Apple,
and Fontina 102 Author Bio 137
Shepherd’s Pie Tater Tot Hot Dish 104 Index 138
Hellgirl Pizza 107
INTRP
For me, the thrill of hot cheese began decades ago when I was still a child. Born to
a Russian-Georgian immigrant family of good cooks and hearty appetites, I was a
picky, apathetic eater and a total mystery to them.
I did have, however, one weakness when it came to my family’s cuisine: our ver-
sion of Georgian khachapuri. Imagine: golden, flaky pastry that oozed and stretched
mozzarella and feta as you pulled a square (or two) off the serving platter. I couldn’t
help but salivate in anticipation, and as I took my first bite, a small shudder of delight
would pass over me as the puff’s crispy layers shattered and gave way to gooey,
melty cheese. We were convinced (and still are) that no one could resist khachapuri’s
charms—not even my young, finicky self.
In my years of cooking in specialty cafés and and international flavors through foods such
writing about cheese, I’ve realized some- as A djaruli Khachapuri, Fried Raclette Sticks
thing happens when you apply heat to curds: with Dill Tartar Sauce, and Korean Bulgogi
a setting of the stage. A bubbling pot of Cheesesteak with Kimchi. You’ll find a perfect
fondue, a half wheel of Raclette as it blisters mix of special occasions and for those “just
and caramelizes under a grill, a baked Camem- because” moments.
bert waiting to release its molten filling. Hot
cheese captivates with its drama and its prom- The dishes are divided into sections that
ise of . . . what? A moment of bliss? A release reflect the way they’re consumed: as a finger
of inhibitions? Whatever it may be, no one can food, a soup or sandwich for lunchtime, a
help but fall under its hypnotizing spell and be starring main, a supporting side, or an excuse
captivated by the show. to gather people together for a celebration.
Throughout this book, you will find tips and
My desire for this book is that it provides tricks to strengthen your cheese and cooking
you with that spark of magic. An occasion game, variations to help you play around with
to light up your burner, gather friends and flavors, and alternatives for when you can’t
family around the table, and treat yourselves find that certain fancy wheel or wedge the
to hot cheese! You will discover recipes that recipe calls for.
breathe new life into classics like Smoked
Gouda Chicken Cordon Bleu and Tomato At the heart of hot cheese is an appeal that is
and Fennel Soup with Grilled Blue Cheese both universal and inclusive. So, what are you
Croutons, while bringing a whiff of whimsical waiting for? Let’s get melting!
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