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BIG BUY

Big Buy: Cream Cheese

from Fine Cooking #111, pp. 18-19

Unless cheesecake is on the menu, most cooks don’t have cream cheese on hand. As a result, they don’t think about buying it in bulk. However, once you realize the versatile nature of cream cheese and its genius for adding rich flavor and creamy texture to a huge variety of dishes—soufflés, risotto, and warm potato salad to name a few—you will find yourself buying it in economical 3-pound blocks and adding it to all sorts of things. Just make sure you save enough for the most obvious choice of all: slathering all that tangy goodness on a freshly toasted bagel.


Bacon and Leek Soufflé Grilled Fingerling Potato Salad with Creamy Herb Dressing
Bacon and Leek Soufflé  

Grilled Fingerling Potato Salad with Creamy Herb Dressing

     
Chocolate-Cherry Cheesecake Tart The big buy:

What:
Regular cream cheese (not whipped).

How Much: One 3-lb. block.

How to Store: Store cream cheese in its original packaging or tightly wrap with plastic wrap. Once opened, it can be refrigerated for up to two weeks.
Chocolate-Cherry Cheesecake Tart

Photos: Scott Phillips

posted in: Blogs, big buy, Cream Cheese
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About the Big Buy

This blog is a place for users to share the great deals they find on amazing ingredients, whether from the warehouse club or the farmers market, and to trade ideas and inspiration for how to use up their big buy.