Posts tagged ‘Cheese’

December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

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December 3, 2010

Open House at Oakvale Farmstead Cheese

Ladies getting a treat of some corn silage (grown on the premises) and alfalfa.

This morning we drove out to Oakvale Farmstead for their holiday open house.  We were greeted exuberantly by Greta, a golden lab farm dog.  I could tell, it was going to be a delightful morning.  Instantly, Cherub was off and running, enticing Greta to follow her around, which she did without hesitation.

Oakvale ships wheels all over the world.

I met with Dena King-Nossokoff to talk cheese and learn a bit more about how they make their gouda.  The farm is family owned and run.  The King family has a herd of about 20 beautiful and happy dairy cows that provide the milk for their very famous Gouda.  Farmstead cheese, by definition, is made on the farm with only the milk of the dairy animals that live there. 

In their cheese house, you can take a look at the cheese-making room as well as choose from many varieties of cheese including gouda rubbed with Barley’s Russian stout.  We took home a chunk of that, as well as some caraway seed gouda that I’ll use for dinner tonight. 

Aged gouda at the top has a decidedly different look than the young gouda (bottom).

Also swoon-worthy is their

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November 15, 2010

Low Country in the Midwest | Ooh, Lah Lah Shrimp & Grits

Awww.  I live in the midwest!  I feel happy about that!  Most people confuse Ohio with Iowa.  But whatever, even Ruhlman (who is from Cleveland) visited here last weekend and was, I think it’s safe to say, gobsmacked by how great it is in little ol’ Columbus.  (It’s in Ohio, not Iowa, people.)

So.  Dinner tonight was Shrimp and Grits.  I wanted to make this because I got my hands on a super secret new product that Snowville Creamery is developing.  And they gave it to li’l ol’ Persephone to try out.  Snowville developed a uniquely wonderful dairy product by concentrating very low-fat milk 2 1/2 times with a nano filtration system.  Science!  It makes the milk kind of like evaporated milk, only without heating.  It’s so deliciously sweet and thick and almost like cream, but with the fat of 2% milk.  You want it, right?  You’re thinking, “what might I do with that?”  Well, Persephone thought grits.  She also thought about rice pudding, but that’s another post.   Being from Texas, and having spent a fair bit of time in Georgia as well, cheese grits are something that frequently comes to mind.  Can’t help it. 

So without further ado and back story:

Ooh Lah, Lah Shrimp & Grits, serves four, plus a small Cherub with some leftover grits for breakfast (yay me!)

1 cup stone ground grits (I used local grits from Stutzman Farm)

3 cups Snowville Creamery Ooh, Lah Lah (or 3 cups whole or low-fat milk; please just not skim.  Please.)

3 cups of water (or stock)

1/2  cup smoked (really!)

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November 3, 2010

Locavore | Gretna and Strawberry Salad

Those local strawberries from Crum Strawberry Farm are all gone.  The same goes for the beautiful arugula and salad mix from Honeyrun Farm.  They both went quickly this week between Hades and I into this surprisingly seasonal salad that also features Blue Jacket Dairy‘s Gretna, a Halloumi-style cheese (so local! so delicious!).  Blue Jacket recommends that you slice the Gretna and brown it quickly on both sides in a hot frying pan.  But for this salad, I prefer to allow slices to completely melt and go all brown and thin and lacy, then spread it on a toasted piece of artisan bread.  The cheesy crispy toast is the perfect foil to the spicy arugula and the last of the sweet berries.

Gretna and Strawberry Salad, serves 2

10 to 12 medium strawberries, hulled and quartered

4 or 5 quarter-inch slices of Blue Jacket Dairy Gretna

2 slices of good quality artisan bread, toasted

2 very generous handfuls of mixed salad greens, including arugula

Olive oil, balsamic vinegar, honey, good quality French Dijon mustard, salt, pepper

Heat a small nonstick frying pan over medium heat; spread the slices of Gretna evenly in the pan.  Allow to melt completely flat and begin to brown and fry.  Divide the cheese between the two slices of toast and spread to coat evenly.  Return to the pan, cheese side down for a few second to brown a bit more if you like.

In a large salad bowl, mix four tablespoons of olive oil, one tablespoon of balsamic, one tablespoon of honey, one teaspoon Dijon mustard and salt and pepper to taste.  Add in the greens and toss to combine.  PK tip: don’t dress the salad too early, just before serving, no one likes wilty, soggy lettuce.  Divide between two large plates, top with the berries.  Snug up the cheesy toast along side the salad.  Say farewell to fall and summer.

Playlist included The Writer, by Ellie Goulding.

November 1, 2010

My Favorite Take Along Salad | Roasted Carrot and Beetroot

    

Really, I am almost beside myself when I’ve got the ingredients for this one.  I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese.  Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that.  Look to him and thank him.

This version is my very humble homage.  But one, that when I can, will eat four or five days in a row for lunch.  It’s that good, people.  If you’re worried about prepping something to take for lunch during the week, you can (as I do, think Sunday) roast all the veg on the first day and subsequently just warm them up and put them on top of the dressed greens with the cheese and tortilla.  You can fry your chips in advance, too, I think, if you keep them tightly sealed after you’ve let them cool.  Pack things separately and assemble just before you’re ready to dig in.  Think about how this is not your normal take along salad!  Heaven.    

Roasted Carrot and Beetroot Salad with Cumin Vinaigrette

Serves two

3 to 4 medium to large beets, peeled and cut into large chunks

4 large carrots, scrubbed and cut into large chunks

Olive Oil, salt, pepper

1 Tortilla (I’ve used both corn and flour, I like flour best right now)

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October 27, 2010

Kitchen Magic: Local Squash Soufflé and a Steak

A soufflé?  On a Wednesday?  Why yes!  Of course.  You know why?  Shhhh.  Because there were leftovers.

Yesterday’s roasted Hubbard squash risotto meant that there was a whole half (ha!) of a squash leftover, which amounted to about 2/3 of a cup of pulp.  I had every intention of fixing something else entirely for dinner tonight, but at the store, I couldn’t find what I needed.  Some nice looking steaks were on sale, and we had the squash from yesterday, so I figured I could come up with something.  I told you I would.  I just didn’t want to let you down.

Soufflés sound all difficult and daunting and well, they kind of are all you’ve ever read about.  Like any good prima-donna, soufflés have a long contract rider with demands such as

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October 25, 2010

Party Snack: Posh Squash

Sunday I (well, mostly Cherub) gathered some locally-grown pumpkins and squashes at a nearby u-pick farm.  Since nearly everyone has a gourd or two lying around this time of year, I thought I’d give you some ideas about how you might use them.  One minute they’re seasonal decorations on your front porch and the next you’re serving them to party guests.  Result!

Today, I used one of those squashes, the demure Carnival, for a posh little party snack.  Tonight’s do was hosted by my friend Elpis, and as I’m sure you’re aware, party season is upon us.  These nibbles are easy and sure to please, so add this recipe to your arsenal.

The basics are roasted squash, pancetta, parmesan and buttery toast.  You can go two ways with this one: quick and dirty or overacheiver.  I opted for the overacheiver version for your viewing pleasure, and to encourage you to do the same. 

Roasted Carnival Squash Nibbles with Pancetta and Parmesan

1 Carnival squash, peeled, deseeded and cut into large-ish cubes

Olive oil, salt, pepper

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