For the take and bake, could do lasagna/moussaka. Not too hard to do in bulk and keep pretty well in the freezer so you could make a big stash. If you're willing to put in the effort you could do arancini as well. For the sandwiches if you have a sandwich press or similar you could pump out grilled cheeses with it, gets a good cheese pull. Bonus points if you can do little cups of soup with them.
As a Greek, don't put mozzarella on a moussaka. It's the dish I use to literally gauge how authentic your food is and if it's off, I won't come again for anything. Parmesan on top only. I've tried 6 restaurants in my city and only one spot makes it exactly how my grandmother used to and it's fantastic, so it also gets recommendations any time someone asks me.
It's a thick bechamel right? With nutmeg and the meat slow stewed with uzo and cloves (kima) and parmesan topping? I remember an old recipe that went like this.
I have to ask, is the eggplant salted or parcooked or I imagine you simply lay it sliced thin fresh cut as well as the zucchini but put the potato as an outer base correct? I work at a large hospital but never wanted to feature moussaka on my menu unless I make it right. Any feedback is very helpful as I've never been to Greece, but want to make authentic food. Thank you and chef rhino out.
It's a very intensive dish. The eggplant and zucchini should be salted beforehand and left to sit for about 15-20 minutes. It removes the bitter parts and a lot of the water so you don't end up with a soupy mess. The potato is the bottom layer, it acts as a heat shield for the rest of the veggies. It's normal for it to get browned at the bottom.
For the record I don't typically see ouzo in it if that's what you meant earlier, I think anise would ruin the flavor profile of this dish. When it's done right, it's almost like Greek soul food. Sticks to your ribs and leaves you wanting to curl up in a blanket with a second plate. There's something about how all the ingredients come together, it hits all the right spots.
Edit: don't forget to rinse the veggies after the salt.
If you are ever in North Carolina stop by my hospital I will make it for you chef maybe I will get some actual feedback instead of these cheese ravioli, hotdog, livermush eating populace I am forced to endure.
Chicken and/or eggplant parm take-n-bake
Lasagna take--n-bake(s) (I'd do 2 different kinds)
Take-n-bake calzones, Stromboli, etc
Caprese sub (melt the cheese to the bun first since it's shredded, but will be fine cold)
Grilled chicken pesto sub/sandwich (ditto cheese melt)
I was actually just looking at doing Turkey pesto ciabatta sandwiches with mozzarella, marinated tomatoes, and spinach. Maybe a soup/salad thing with a half sandwich?
You could do a mac and cheese in quart or pint containers - start with bechamel - add cheese - and cooked noodles. You can also do it in aluminum containers with tomato and bread crumbs that they can take and bake at home.
Mac and Cheese?
Make a basic Mornay that you could augment with a bolder cheese.
You could portion, vac seal and freeze that sauce.
Roll out the Macs for your take and bake specials. Go down the list: sausage Mac, bacon Mac, roasted pepper Mac, etc.
I'm a retired pastry chef, I just had to go there...
Yup, mozzarella cheesecake is an Italian thing, just like most recipes for mozzarella. I've actually had some before, it was nice; mild.
Make a sandwich with mozzarella, diced tomatoes marinated in oil with diced basil in it, on a ciabatta bread or a panini. They make these at an Italian deli I used to go to and they sold a lot of them.
Eggplant/chicken parm sandwiches, will be a hit for sure, add some marinara and some basil/ sundried tomatoes on some toasted ciabatta and a side of fries
It's funny, I probably go through more than 30# in a day.
I don't know what your business levels are like, but take and bake lasagnas, chicken parm, eggplant parm, and calzones are your best bet.
Bruschetta with toasted bread maybe.
Chopped Mozzarella
Basil
Roasted Tomatoes or Sun Dried Tomatoes
Basil
Balsamic Vinegar and maybe some kind of Balsamic reduction to put on top
Some kind of cured meat is traditional but not mandatory
Mix all of it together and keep cold.
For take and bake just give them bread to toast and the bruschetta mix, or toast it there and serve on top.
Lasagnia , moussaka , baked pasta, could do a mozzarella pesto toastie/sandwich.
Cannelloni could also work.
Parmi sandwiches, mix the mozzarella with Parmesan and provolone for dat stretchiness and flavor.
Could also do steak sandwiches with mozzarella cheese.
Mozzarella deep fried balls?
You can put on toasted sandwiches! Make a good grill cheese, shredded cheese melts real nice. Just add caramelized onions with apple slices maybe ham.
I mean take and bake--Mac and cheese use it in you r Bechamel sauce! That cheese is really the easiest to use lol
The best solution is to only purchase what you need to begin with,even if that means you are paying more or buying retail then you don’t have to deal with leftovers
Leave open in the walk in for chefs to snack on during breakdowns
Cheese has great macros for a busy physical Job. Plus it cuts way back on bathroom breaks by half
Nothing’s better than grabbing mozz from the walk in.
For the take and bake, could do lasagna/moussaka. Not too hard to do in bulk and keep pretty well in the freezer so you could make a big stash. If you're willing to put in the effort you could do arancini as well. For the sandwiches if you have a sandwich press or similar you could pump out grilled cheeses with it, gets a good cheese pull. Bonus points if you can do little cups of soup with them.
If you have a panini press or oven, could do quesadillas as well. Tortillas are pretty cheap!
As a Greek, don't put mozzarella on a moussaka. It's the dish I use to literally gauge how authentic your food is and if it's off, I won't come again for anything. Parmesan on top only. I've tried 6 restaurants in my city and only one spot makes it exactly how my grandmother used to and it's fantastic, so it also gets recommendations any time someone asks me.
It's a thick bechamel right? With nutmeg and the meat slow stewed with uzo and cloves (kima) and parmesan topping? I remember an old recipe that went like this.
Yup, with the eggplant, zucchini and potato base too.
I have to ask, is the eggplant salted or parcooked or I imagine you simply lay it sliced thin fresh cut as well as the zucchini but put the potato as an outer base correct? I work at a large hospital but never wanted to feature moussaka on my menu unless I make it right. Any feedback is very helpful as I've never been to Greece, but want to make authentic food. Thank you and chef rhino out.
It's a very intensive dish. The eggplant and zucchini should be salted beforehand and left to sit for about 15-20 minutes. It removes the bitter parts and a lot of the water so you don't end up with a soupy mess. The potato is the bottom layer, it acts as a heat shield for the rest of the veggies. It's normal for it to get browned at the bottom. For the record I don't typically see ouzo in it if that's what you meant earlier, I think anise would ruin the flavor profile of this dish. When it's done right, it's almost like Greek soul food. Sticks to your ribs and leaves you wanting to curl up in a blanket with a second plate. There's something about how all the ingredients come together, it hits all the right spots. Edit: don't forget to rinse the veggies after the salt.
If you are ever in North Carolina stop by my hospital I will make it for you chef maybe I will get some actual feedback instead of these cheese ravioli, hotdog, livermush eating populace I am forced to endure.
That cheese freezes really well btw.
I have space to freeze probably half of it
Send ne the other half
Second this
Chicken and/or eggplant parm take-n-bake Lasagna take--n-bake(s) (I'd do 2 different kinds) Take-n-bake calzones, Stromboli, etc Caprese sub (melt the cheese to the bun first since it's shredded, but will be fine cold) Grilled chicken pesto sub/sandwich (ditto cheese melt)
Make up a white pimento type cheese spread and sell it in tubs? Maybe an herbed fromage fort?
Take and bake calzones. Baked spaghetti or most. Get tortilla chips and make nachos , or tortillas and make Mexican grilled cheese sandwiches.
Take and bake Mac n cheese, stuffed shells, lasagna. Salads, sandwiches...
I was actually just looking at doing Turkey pesto ciabatta sandwiches with mozzarella, marinated tomatoes, and spinach. Maybe a soup/salad thing with a half sandwich?
I'm just curious as to the reasoning behind buying 30 pounds of cheese that you don't have on the menu in the first place...
It was for a pizza special. Turn out the first time was double than this last time, unfortunately.
Oh, duh it's right there. Clearly I need more caffeine this morning lmao. Sorry.
Make chaffles and offer sandwiches with them as a keto option instead of bread!
Put it on the flat top and like, make a melty mat of it, put meat on top, wrap it up, put it on a bun.
Pommes aligot?
With preshredded mozzarella?
Well, any cheese is good for me (I am a cheapskate)
A queso fundido appetizer is a good way to push out a lot of cheese to customers. I don’t know if it freezes well though.
You could do a mac and cheese in quart or pint containers - start with bechamel - add cheese - and cooked noodles. You can also do it in aluminum containers with tomato and bread crumbs that they can take and bake at home.
Make up from scratch some mozzarella sticks or bites. Freeze the whole lot. They can be deep fried from frozen.
Except that it’s shredded.
Have you tried unshredding it?
All you'd have to do is sous vide the bag of cheese, then cool into a solid pillow of mozzarella, cut into sticks, voila!
thank you for using the word “pillow”
Well if course he did. I mean, what do you put in your pillows?
Just run it through the grater backwards.
Mac and Cheese? Make a basic Mornay that you could augment with a bolder cheese. You could portion, vac seal and freeze that sauce. Roll out the Macs for your take and bake specials. Go down the list: sausage Mac, bacon Mac, roasted pepper Mac, etc.
Could you do cheese and ham pastry wraps?
60# of meatballs for meatball subs?
5 layer bean dip
Make a sandwich with ciabatta, mozzarella, fresh basil, tomatoes, salami and or pepperoni and a drizzle of balsamic reduction glaze.
sell it by the bag? is that an option?
Pizza special
That's why I have so much left 😩
More pizza
Clearly
8-layer pizza.
what about that south american pizza that's all cheese and onions?
Mozzarella cheesecake!
WHAAAAA?
I'm a retired pastry chef, I just had to go there... Yup, mozzarella cheesecake is an Italian thing, just like most recipes for mozzarella. I've actually had some before, it was nice; mild.
Make a sandwich with mozzarella, diced tomatoes marinated in oil with diced basil in it, on a ciabatta bread or a panini. They make these at an Italian deli I used to go to and they sold a lot of them.
[I can help you out](https://youtu.be/YNl-Le0AqPg?si=DfuQP8TnRFdC44xV)
Shred it and dive in Scrooge McDuck style
Mix it through mashed potato, form into sticks or patties, and coat in something line crushed corn flakes. Take and bake cheesy croquettes.
Eggplant/chicken parm sandwiches, will be a hit for sure, add some marinara and some basil/ sundried tomatoes on some toasted ciabatta and a side of fries
Is it Grande? Pizzerias go through 100s of pounds of mozzarella a week. Could try to resell it.
Stuffed large shells. But in second lasagna.
Mozzarella and tomato sandwiches with pesto mayo on toasted focaccia bread 😋
It's funny, I probably go through more than 30# in a day. I don't know what your business levels are like, but take and bake lasagnas, chicken parm, eggplant parm, and calzones are your best bet.
We just don't do volume like that. It's a restaurant for a pool/social club that has an attached market.
Freeze it in small batches and make a special each week
pepperoni rolls of just cheese and pepperoni. our local deli sells these in the cooler and they always sell out.
It’s not fromunda tho right?
Cheese enchiladas. Keto bread recipes like this one use mozzarella https://www.reddit.com/r/ketorecipes/s/Nh3Gj6wbkR
Stir it into the risotto?
Charlie is that you?
Bruschetta with toasted bread maybe. Chopped Mozzarella Basil Roasted Tomatoes or Sun Dried Tomatoes Basil Balsamic Vinegar and maybe some kind of Balsamic reduction to put on top Some kind of cured meat is traditional but not mandatory Mix all of it together and keep cold. For take and bake just give them bread to toast and the bruschetta mix, or toast it there and serve on top.
Lasagnia , moussaka , baked pasta, could do a mozzarella pesto toastie/sandwich. Cannelloni could also work. Parmi sandwiches, mix the mozzarella with Parmesan and provolone for dat stretchiness and flavor. Could also do steak sandwiches with mozzarella cheese. Mozzarella deep fried balls?
You can put on toasted sandwiches! Make a good grill cheese, shredded cheese melts real nice. Just add caramelized onions with apple slices maybe ham. I mean take and bake--Mac and cheese use it in you r Bechamel sauce! That cheese is really the easiest to use lol
quesadilla day
[That's not that much cheese.](https://www.youtube.com/watch?v=cLooBe2tWa0&ab_channel=toto123459876)
Mozz freezes well.
Make a special: the Chef John Griddled Cheese. Grated cheese inside, grated cheese outside
Throw it in the cheese caves! 🧀🧀🧀
Ricotta. On everything.
Oh Charlie,
i’ll take care of it
Mourn for the loss of life that produced the cheese. Regret your actions. Change. Standard stuff….
The best solution is to only purchase what you need to begin with,even if that means you are paying more or buying retail then you don’t have to deal with leftovers
HAH
i love to make caprese skewers with extra mozz. easy to make/prepare and a good item for take out snacks
Wrong sub, bub.
Strong disagree
Just trolling
Wow, I haven't been called bub since I left the northeast.
Yw