By Chester Hastings
Today's area of expertise cheese marketplace is booming, and plenty of as soon as vague cheese forms are actually broadly to be had. The Cheesemonger's Kitchen collects ninety pleasant recipes that stream cheese right into a meal's starring position. Culled from chef and cheesemonger Chester Hastings's 25 years of expertise, those recipes take complete good thing about the numerous flavors of cheese in methods either conventional and leading edge. A cheese booklet that makes a speciality of recipes instead of performing as a purchasers advisor or primer, this sizeable and private exploration observed by means of 50 colour photos plus wine pairing counsel from acclaimed sommelier Brian Kalliel is a finished consultant to the monstrous international of area of expertise cheeses.
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Additional info for The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes
I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I In a deep saucepan, gently melt the goose fat and heat to 120°F/48°C. ) Meanwhile, peel the potatoes, slice into '/s-in/3-mm rounds, and place in a bowl of cold water to keep the slices from oxidizing. When the fat is hot, drain the potato slices, pat them dry with a kitchen towel, and then cook in small batches for 10 to 12 minutes, or until fork tender. Remove from the fat and drain on heavy paper. ) When all the potatoes are cooked, increase the heat on the fat to 160°F/70°C.
The jam can be kept refrigerated for 2 weeks, though I doubt it will make it that long! , tsp fresh rosemary, finely chopped BAKED APPLES WITH CAMEMBERT AND GOOSE-FAT-FRIED DIPPING POTATOES / GRILLED CAMEMBERT / BRESAOLA WITH 41 44 ROBIOLA DI ROCCAVERANO AND WHITE TRUFFLE OIL / 45 BROILED BOCCONCINI DI PURA CAPRA WRAPPED IN SPECK / 47 BURRATA WITH ASPARAGUS, PINE NUTS, AND GOLDEN RAISINS / 49 FONTINA FONDUTA WITH WHITE TRUFFLE BUTTER / CASTELMAGNO AND 51 HAZELNUT FONDUTA / 52 FRIED CACIOCAVALLO, THE POOR MAN'S STEAK / 53 TALEGGIO FRIED IN CORNMEAL AND GRAPPA BATTER / FRIED MONTE ENEBRO WITH 55 RASPBERRY BLOSSOM PUFF PASTRY PILLOWS WITH HONEY / HUMBOLDT FOG, RED ONION, AND WILD HONEY-SYRAH SYRUP / GOUGERES / 57 60 SAVORY LEMON, RICOTTA, AND PECORINO FRITTERS / ROBIOLA VERDE / 63 TWICE-BAKED TRUFFLE TREMOR SOUFFLE / 64 61 56 Maybe it was just because it was the last day of an unforgettable honeymoon that had taken us through the foie gras-infested fairy tale of the Dordogne, into the sun-drenched antique markets of Provence, and over the Auvergne hills filled with farmsteads selling Cantal cheese, culminating in my very first time in Paris.
Still, there are some very good pasteurized Camemberts sold outside of France, though they may lack the complexity of flavor that the raw-milk versions have. All the more reason why recipes like this make sense. Granted, if you get your hands on the real deal (don't ask; don't tell), this preparation will be so much the better. Preheat a gas grill/barbecue to medium-high heat or build a medium-hot fire in a charcoal grill/barbecue. Take the cheese out of its box and unwrap. Carefully slice the rind off the top and then return the cheese to its box, cut-side up, and sprinkle with a pinch of sea salt.