Crème Fraîche, selbstgemacht

Die Frauen in meiner Familie sind allesamt sehr praktisch veranlagt. Wir bohren, hämmern und sägen für unser Leben gern und schon meine Mama hatte vor vielen Jahren eine ausgeprägte Schwäche für Tüftel- und Bastelrezepte á la Hobbythek. Vieles hat sie ausprobiert - bereits vor 30 Jahren blubberte der Sauerteig im Kühlschrank fröhlich vor sich hin, es wurde Joghurt zubereitet und gekäst hat sie auch irgendwann mal.   
Im Prinzip nach dem Motto, man muss alles mal gemacht haben und wissen wie es geht.
Anscheinend hat sie nicht nur die handwerklichen Vorlieben und Fähigkeiten an mich weitergegeben, sondern eben auch die Leidenschaft am Ausprobieren. 

Wenn ich ein Rezept wie dieses finde, fängt mein kleines Hobbykochherz ganz doll an zu Bubbern, denn das ich ganz genau das, was mir am allermeisten Spaß macht. 
Kochen macht natürlich immer Spaß, aber etwas wie Crème Fraîche selbst zu machen, das hat für mich einen ganz besonderen Reiz. 
Für mich war Crème Fraîche bisher immer eine Zutat, die man fertig im Geschäft kauft. Ich hab mir nie Gedanken darum gemacht, sie selbst herzustellen - das war Sache der Molkerei. Sowieso hab ich mir die Herstellung viel komplizierter vorgestellt, dabei gibt es nichts, was einfacher zu machen ist als Crème Fraîche. Das kann wirklich Jeder, der die Zutaten und ein verschließbares Glas oder halt nen Becher hat. Den Rest erledigt die Zeit.

Natürlich kann man Crème Fraîche heutzutage in jedem Supermarkt kaufen und es  wird oftmals neben den deutschen Marken auch französische angeboten, trotzdem ist es sicher interessant zu wissen, wie simpel die Herstellung ist. Nämlich dann, wenn man in einer Gegend wohnt, wo es die Crème Fraîche eben doch nicht an jeder Ecke gibt oder wenn man richtig gute Bio-Sahne bekommt, denn damit schmeckt die selbstgemachte Crème Fraîche besser als alles, was man kaufen kann - egal ob aus Deutschland oder Frankreich.
Ich hab meine Lieblingssahne verwendet, ohne dieses elendige Carrageen, das heutzutage leider in fast allen Sahnesorten zu finden ist und war vom Geschmack der Crème Fraîche absolut begeistert. 
Wenn ich es in Zukunft planen kann, werd ich Crème Fraîche nur noch selbst machen, Buttermilch hab ich schon in kleinen Portionen eingefroren, so dass ich die immer griffbereit habe.  

Zutaten
200 g Sahne
2 EL Buttermilch

Zubereitung
Sahne und Buttermilch in ein verschließbares Gefäß geben und kurz schütteln, so dass alles gut vermischt ist. An einem warmen Ort (ca. 25°C) ca. 12-24 Stunden fermentieren lassen, bis die Mischung andickt.
Verschlossen im Kühlschrank bis zu einer Woche aufbewahren. 


Bei mir stand das Glas auf der Heizung im Badezimmer, die läuft zur Zeit auf Sparflamme, so dass direkt auf der Heizung eine konstante Temperatur von 25°C herrscht. Die Crème Fraîche war so nach ca. 18 Stunden sehr cremig und nach kurzer Zeit im Kühlschrank stichfest, wie man sie aus dem Geschäft kennt. Durch Rühren wird sie aber sehr schnell cremig. 

Quelle: food & style

Kommentare:

Alex hat gesagt…

Gut zu wissen! Selbstgemacht ist es doch immer etwas anderes. Ricotta gibt es mittlerweile auch fast überall, aber ich fühle mich einfach glücklicher, wenn ich ihn selber mache.
Das Rezept würde ich gerne meinen italienischen Lesern vorstellen, denn crème fraiche ist dort immer noch seltene Ware. Aber Buttermilch leider auch.

chriesi hat gesagt…

Total genial! Wird heute angesetzt, da ich noch Buttermilch habe und weiss nicht wohin damit.

FeeMail hat gesagt…

Klingt irgendwie schräg Milchprodukte auf die Heizung zu stellen, aber wenn du das sagst :)!

Sivie hat gesagt…

Tolle Bilder und ein wirklich einfaches Rezept. Danke

Coco hat gesagt…

Oh , ich danke dir fuer dieses ganz wunderbare Rezept! Hier bei uns in Neuseeland ist es sehr schwer so etwas leckeres zu einem bezahlbaren Preis zu bekommen, ganz abgesehen mal von der Qualität.Qark mache ich schon sehr lange selbst, nun habe ich was neues zum ausprobieren!!!! Danke!!!

Micha hat gesagt…

Tolle Idee, Crème fraîche selbst zu machen! Manches ist dann gar nicht so Knoffhoff, wie man es sich vielleicht zuerst vorstellen würde! Das werde ich bestimmt ausprobieren, wenn ich von meiner kostbaren importierten Buttermilch am Brotbacken bin!

Chris hat gesagt…

Stark!
Wird nachgemacht.

IPH hat gesagt…

Zutaten stehen schon auf der Einkaufsliste, wird am WE nachgemacht ;) Danke für´s ausprobieren und mitteilen

Andrea hat gesagt…

Das ist ja wirklich super! Bis jetzt hab ich Creme Fraiche immer durch Ziegenfrischkäse mit etwas Sahne verrührt ersetzt. Aber das ist nicht immer optimal. Jetzt kann ich sie selbermachen! Die zwei EL Buttermilch dürfte meinen Lieben nichts ausmachen. Dankeschön für das Rezept!

Steph hat gesagt…

@ Alex
Ich hab mir ja gerade Buttermilch für diesen Zweck eingefroren. Für Crème Fraîche braucht man ja nur winzige Portionen, so dass man mit einer Flasche oder Tüte ewig hinkommt.
Freut mich sehr, dass das ein Rezept für Deine italienischen Leser ist :o)

@ Chriesi
N büschen was in die Crème Fraîche und den Rest einfrieren :o)

@ Fee
Ich hab mich auch erst geziert, aber da sich in der Sahne erst nichts tat, als ich sie bei Zimmertemperatur stehen hatte, hab ich sie auf die Heizung gestellt und dort ging's dann ganz schnell.

@ Sivie
Sehr gerne! :o)

@ Coco
Das freut mich ganz besonders, gutes Gelingen! :o)

@ Micha
Nu hab ich den ganzen Tag die KnoffHoff-Musik im Ohr ;o)

@ Chris & IPH
Viel Spaß beim Nachmachen! :o)

@ Andrea
Ohhhh, machst Du dann Ziegen-Crème Fraîche? Da bin ich ja gespannt wie ein Flitzebogen! :o)

Hesting hat gesagt…

Tolles Rezept, muß ich unbedingt nachmachen, aber ohne eingefrorene Buttermilch. ;)

Andreas hat gesagt…

...wäre ich nie auf die Idee gekommen, dass mal selbst herzustellen, aber du hast recht: der ehrgeiz Alles mal ausprobiert zu haben, der steckt auch in mir und wahrscheinlich in jedem Foodie.

Kako hat gesagt…

Darf ich dir kopieren?,die Rezept ist sehr praktisch!
Dankeschön.
Kako.

Steph hat gesagt…

@ Andreas
In uns allen steckt halt ein kleiner Jean Pütz ;o)

Claus hat gesagt…

Super Idee! Wird ausprobiert. Und für die Temperatur ein Tip (auch aus der Hobby-Thek aus grauer Vorzeit): Eine Box aus Styropor-Platten bauen. Ein Lampengewinde in eine perforierte Konservendose bauen. 60 Watt-Birne rein, kopfüber auf einem Teller in die Box stellen. Da hast immer um die 27°

Steph hat gesagt…

Dann hab ich ne beleuchtete Styropor-Kiste, komm aber nicht mehr in meine Wohnung, weil die nur unwesentlich größer ist als besagte Kiste ;o)

Christina hat gesagt…

Das war´s? Ich hab gedacht jetzt kommt ne Anleitung von wegen "und dann hier rühren und da schüttelt und dort das und das machen", aber dass das tatsächlich so simpel ist, hätt ich nicht gedacht. Toll! :-)

Steph hat gesagt…

@ Christina
Warte, ich kann da noch mehr draus machen und detailliert aufschreiben, wie oft man das Glas in welche Richtung schütteln muss. Natürlich darf auch die Himmelsrichtung nicht fehlen, in die das Glas ausgerichtet werden muss...
Ach, da steckt noch viel Potential drin ;o)

tobias kocht! hat gesagt…

Tolle Konsistenz!

Paule hat gesagt…

Wir Foodies sind schon eine seltsame Spezies, zumindest aus der Sicht von Nicht-Hobbyköchen. Mir kam es z.B. nie in den Sinn Ricotta zu kaufen, da ich ihn immer selbst gemacht habe. Super, dass ich jetzt - dank dir - auch ein Rezept habe für Crème Fraîche. Sahne und Buttermilch hab' ich fast immer zu hause. Ich mag es, wenn man fast alles aus ein paar Grundzutaten herstellen kann. Ich sag' ja, es fehlt eigentlich nur noch die Kuh im Garten ;-)

Manu hat gesagt…

Ach...sooo einfach ist das???

Vielen Dank fürs Rezept!

Schnuppschnuess hat gesagt…

Nee, oder? Das probiere ich im Joghurtbereiter aus, geht das echt so einfach? Bin platt!!!

Mini-Küche hat gesagt…

Mir war gar nicht bewusst, dass man Buttermilch einfrieren kann, demnach habe ich mit deinem Eintrag schon 2 Dinge dazu gelernt, danke dafür :)

Crème fraîche ist etwas, dass ich eigentlich nie einfach so zuhaue habe, Sahne ist aber immer da von daher ist das echt eine super Sache. (Und am allerbesten gefällt mir das Foto, da will man am liebsten das Glas auslöffeln!)

Liebe Grüße,

Lilly aus der Mini-Küche

claudi hat gesagt…

Der Mini-Küche ging es wie mir, auch ich höre zum ersten Mal von eingefrorener Buttermilch und staune über die einfache Herstellung von Crème fraiche.
Und die Fotos sind wieder große Klasse.
VG,
Claudi

Steph hat gesagt…

@ Paule
Wir sind wirklich ein ganz eigener Menschenschlag ;o)

@ Manu
Jo, so einfach is das, doll oder?

@ Jutta
Oh, berichte mal, ob das im Joghurtbereiter auch klappt - müsste ja aber eigentlich, oder?

@ Lilly
Eingefrorene Buttermilch kann man wohl nicht mehr trinken, weil die Konsistenz nicht mehr so dolle ist, aber das würd ich eh im Leben nicht machen ... urgs ... ;o)
Zum Kochen und Backen kann man sie aber weiter verwenden, daher nehme ich an, dass sie auch zur Herstellung von Crème Fraîche weiterhin geeignet ist. Falls das in die Hose geht, melde ich mich ;o)

@ Claudi
Genauso ging es mir, als ich das Rezept neulich las

Anonym hat gesagt…

WIE... Buttermilch und Sahne und das ist alles?? Da bin ich ja platt! Verrätst Du auch wie Deine Lieblingssahne ohne Carragene heißt?
Gruß Friederike

Steph hat gesagt…

Klar verrate ich das, ist kein Geheimnis nur eine regionale Marke, die sicher nur hier im Umkreis vertrieben wird, daher hab ich keine großangelegte Werbeoffensive gestartet ;o)
Also, bevor ich noch länger um den heißen Brei, bzw. die Sahne herumrede - ich verwende sehr gern Sahne der Molkerei Hasenfleet aus Oberndorf zwischen Stade und Cuxhaven. So, nu isses raus ;o)

idefiXX hat gesagt…

Ich kenne das Rezept in einem etwas anderen Verhältnis: 1 Teil Buttermilch, 2 Teile (Bio-)Sahne. So wurde es bei mir meistens auch sehr gut.
Bzgl. eingefrorene Buttermilch: ich kann mir vorstellen, dass das nicht so gut ist, da wir ja diese lieben kleinen Bakterien der Buttermilch lebendig brauchen! :)

Steph hat gesagt…

@ idefiXX
Ich hab das Rezept ja so übernommen und bei mir hat der eine EL auf 100 ml Sahne vollkommen gereicht. Das von Dir genannte Verhältnis wäre mir persönlich zu Buttermilchlastig, aber das ist ja Geschmacksache.
Milchsäurebakterien überstehen das Einfrieren eigentlich problemlos, das sollte also nicht das Problem sein. Falls doch, werd ich hier Laut geben ;o)

Heidi, die II. hat gesagt…

@ steph: spät kommt sie - aber sie kommt.
Als alter Joghurtmaker kann ich Dir sagen, dass das 100 Pro klappt, weil die Joghurtkulturen genau das gleiche Klima benötigen, wie die Milchsäurebakterien… so- das musste mal gesagt werden.
Die Joghurtfront unterliegt dem gleichen Irrtum:
1 einziger Eßl auf 1l Milch -und man hat einen erstklassigen Joghurt (auch Jean Pütz!) - und von mir immer so durchgeführt! Kann man sogar eine ganze Weile so wiederholen, bevor man wirklich mal mit neuem Joghurt ansetzen muss…
Das mal bloß so, weil ich glaube, dass Du dann Deine Crème Fraîche auf so ein kleines Gläseken mit einem einzigen Tl vom alten wieder neu ansetzen kannst… nur mal so, falls man keine Buttermilch im Hause hat, aber Schlagsahen und einen Rest Crème Fraîche - versuch es einfach mal - man impft ja nur die Schlagsahne mit der Bakterienkultur… ;-)
Hach, was bin ich heute wieder schlau… *lol*

Steph hat gesagt…

Weltschlauste Heidi! :o)

Genauso werd ich das dann machen, hast völlich Recht.
Ich glaub, ich brauch auch nen Joghurtbereiter, feine Sache eigentlich, wenn ich bedenke, wieviel richtig teuren Joghurt wir immer kaufen ...
Was hast Du für ein Modell?

Heidi, die II. hat gesagt…

Oh Steph, das kann ich jetzt gar nicht sagen - das war in vor Jahren in der "Grabbelbox" (SHG oder so…), weil das Volk hier wohl damals noch nix gutes kannte… 5,- DM hat mich das Teil gekostet… (darf man gar nicht sagen..)
Gar nix ausgeklügeltes - aber flach und breit. Ich habe mir irgendwann mal abgewöhnt die lütten Gläschen da rein zu stellen, weil 'ne ganze Schale für 1 Liter drin Platz hat. Abdeckung drauf- dann ist das nicht so'n Fummelkram, die kleinen Dingers zu befüllen.
Ach so - 5 h Betriebszeit reichen völlig aus. (War so in der Betriebsanleitung) Je länger das läuft, desto saurer wird der Joghurt - angenehm darf das aber noch schmecken! ;-)
Habe da auch schon ganz abenteuerliche Zeiten - von wegen über Nacht und länger gelesen (12-16 h).
Wenn's fertig ist kommt das (habe ich auch geändert) in ausgewaschene Marmeladengläser - gleich viel handlicher und meistens vorhanden… Und dann ab in den Kühli.
Nee - und Dein Crème Fraîche reizt mich jetzt echt!

Miss Violetta hat gesagt…

Also ... Du bist einfach unschlagbar !!

So - das muße jetzt auch mal raus !

Danke für dieses tolle Rezept!

Micha hat gesagt…

Um nochmals meinen Senf dazuzuhauen ;o): ich habe die gleiche Joghurtmaschine wie die Chili Petra: http://peho.typepad.com/chili_und_ciabatta/2010/01/sahniger-joghurt.html
und siehe da:
http://www.amazon.de/Yoghurt-Joghurt-Maschine-Rosenstein-S%C3%B6hne/dp/B001ILF4FQ/ref=pd_sim_dr_4
- SUPER TEIL! Ein geliebtes Küchenschätzchen!

Janine hat gesagt…

Tolles Rezept, danke!
Hat einer von den Ricotta-Selbermachen das Rezept dafür?

Paule hat gesagt…

Zum Ricotta, ich hab' mit diesem Rezept gute Erfahrungen gemacht:
http://technicolorkitcheninenglish.blogspot.com/2009/03/homemade-ricotta.html

Patzi hat gesagt…

Hab ich auch schon gemacht. Bei mir steht das Glas oben auf dem Kuehlschrank, das hat genau die richtige Temperatur und wird ganz leicht vibriiert. 24 Stunden spaeter isse fertig, die leckere Creme fraiche :-)
Hier ist sie so affig teuer.

Fuer Joghurt verwende ich nur meine Marmeladenglaeser und meinen Ofen, in dem ich das Licht anlass, das hat die Temperatur, die benoetigt wird. 4-6 Stunden spaeter ist der Joghurt fertig.
Alternativ geht auch sehr gut eine Kuehlbox mit ein paar Flaschen heissem Wasser drin.

My Kitchen in the Rockies hat gesagt…

Ich mache meine Creme fraiche fast immer selbst, da sie hier in den USA ein Vermoegen kostet.

Gourmet-Büdchen hat gesagt…

Super Idee, das probiere ich aus. Meinen Joghurt mache ich immer selber, sogar laktosefrei. Nur bei der Crème Fraîche wird es laktosefrei wohl schwierig, es gibt ja leider keine entsprechende Buttermilch, aber dieser eine Löffel wird schon nicht schaden.
Der Joghurtbereiter ist übrigens klasse, den habe ich auch.
Alles in allem ein super Rezept, Glück wer keine Fußbodenheizung hat ;-)

Heidi, die II. hat gesagt…

@ Gourme-Büdchen… und wenn Du Dir mit laktosefreier Sahne und dem, woraus Du bisher Deinen Joghurt ansetzt mal einen Versuch startest?
Vielleicht ist das Ergebnis ja ähnlich, wie Crème Fraîche?
Dann müsstest Du ja eigentlich nicht wirklich ein Risiko eingehen (denke ich mir mal, als davon nicht Betroffene)
Ich würde erst einmal diesen Versuch wagen und nur, wenn mir das Ergebnis doch nicht zusagt das Rezept nach diesen Anweisungen nachbauen…
Versuch macht kluch...

Steph hat gesagt…

So, hab nu meine Mama beauftragt, die hat noch einen Joghurtbereiter im Keller stehen. Wenn der sich mittlerweile kaputt gestanden hat, kauf ich mir halt sonen 1l-Joghurtbereiter, vielen Dnak für Eure Tipps!
Hab mich auch schon schlau gemacht, wie ich den türkischen Süzme Joghurt selbst machen kann, das is ja auch sehr simpel.

@ Janine
Ricotta selbst zu machen ist nicht sooo einfach.
Der Ricotta, den man im Geschäft kaufen kann, wird aus Molke und nicht aus Vollmilch hergestellt.
Das, was wir zuhause nachbasteln können, ist also kein Ricotta, sondern im Prinzip ein Frischkäse, wie der indische Panir.
Ich wollte da aber demnächst nochmal genauer drauf eingehen. Hab grad ne sehr milchlastige Phase ;o)

@ Violetta
Vielen Dank! ;O)

@ Patzi
Meine Backofenlampe is kaputt, aber das wäre ein willkommener Anlass, die mal zu ersetzen ;o)

@ Gourmet-Büdchen
Zu einer Fußboden-Heizung würd ich jetzt aber auch nicht unbedingt Nein sagen ;o)

Wolf hat gesagt…

So einfach hätte ich mir das auch nicht vorgestellt!

Gourmet-Büdchen hat gesagt…

@Heidi die II, ich werde es einfach mal mit laktosefreier Sahne und normaler Buttermilch versuchen, ich denke bei einem Löffelchen Buttermilch bin ich noch im grünen Bereich. :o)

@Steph, warme Füße braucht der Mensch :o)

Trolleira hat gesagt…

Bin grad über Frau Waldspecht auf Deinen Blog gestossen. Da es hier auch keine Creme fraiche gibt, bin ich ja super begeistert, allerdings gibts auch keine Buttermilch. Was könnte ich als Ersatz probieren, wenn Joghurt nicht funktioniert?

Trolleira hat gesagt…

Hab es mit Joghurt probiert, nach 24 h im Warmen war die Sahne etwas gestockt, nach weiteren ein, zwei Tagen im Kühlschrank war die Creme Fraiche fertig!
Vielen Dank für den klasse Tip - endlich hab ich hier auch Creme Fraiche!!!
Viele Grüsse aus Brasilien!

Barbara hat gesagt…

Ist es wirklich so einfach? Da brauche ich keine Creme fraiche zu kaufen. Werde ich sobald wie möglich ausprobieren!

Aus meinem Kochtopf hat gesagt…

Es macht doch nichts, dass ich dieses tolle Rezept erst zwei Jahre nach seiner Veröffentlichung hier gefunden habe. Oder? ;-)

Toll! Das werde ich mir vormerken.
Auch wenn es mir seltsam erscheint, Milchprodukte auf der Heizung zu lagern ;-)

Mit leckerem Gruß
Peter

Anonym hat gesagt…

Ein wunderbares Rezept! Herrlich einfach und ein Geschmack, den es so wirklich nicht zu kaufen gibt!!! Herzlichen Dank für die Inspiration! TOLL!!! Viele Grüße Maria

Sonni hat gesagt…

Liebe Steph,
Wie konnte ich nur leben ohne die Kenntnis Deines Bloggs?
Unvorstellbar.
Die Creme fraiche ist im Kühlschrank und ich warte ab, ob sie fest wird.
Musste natürlich wieder die doppelte Menge machen. Ich bekomm den Hals nie voll... Deshalb stand mein Glas auch 24 Stunden in der Wärme und nun weitere 12 Stunden im Kühli. Beim nächsten Mal mache ich zwei kleine Gläser, da hats die Fermentierung nicht so schwer... auf jeden Fall: DANKE!
Die Sonni

 

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  • Savory bread puddings with sherry-roasted butternut squash and briocheA super-delicious and easy bread pudding recipe for the holidays! http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/ http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/#comments Tue, 18 Nov 2014 11:25:44 +0000 http://foodandstyle.com/?p=20864 Bread pudding is usually thought of as a dessert, but… … it can easily be turned into a savory…]]> [image: Sherry-roasted butternut squash and brioche bread puddings] Bread pudding is usually thought of as a dessert, but… … it can easily be turned into a savory dish that is most satisfying. Today’s bread pudding is made with butternut squash that has been roasted in sherry. The sherry brings out the sweetness of the squash, while the roasting deepens its flavor – a marvelous balance is achieved! The bread pudding itself is made with brioche. And the feather-weight, buttery bread makes for the lightest, moistest bread pudding you’ll ever taste. Needless to say, I do not recommend substituting it. As a last touch, I love baking the bread pudding in individual molds – this way they can be un-molded before serving, and end up looking as good as they taste. A great vegetarian alternative for Thanksgiving! If you have a vegetarian family member or friend coming over for the holidays, you can serve this bread pudding in lieu of the turkey or other meat. It’s hearty enough to make a main course, and it goes magnificently with this cranberry compote and two or three of these tasty side veggies. [image: Butternut squash] Food & wine pairing: Régnié or Chiroubles, Beaujolais with butternut squash bread pudding [image: Red wine icon]Although the classic pairings with butternut squash are full-bodied, aromatic whites (think Riesling, Viognier or Gewürztraminer); a medium-bodied, not overly fruity red works wonderfully here too… especially if you serve the bread puddings as a main course, with a couple of side vegetables. Indeed, a Beaujolais from Régnié or Chiroubles – two crus which produce lighter-style Beaujolais – pairs beautifully with the roasted squash and the savory notes in the bread puddings. Of course, a Burgundy-style Pinot Noir works well too. Savory bread puddings with sherry-roasted butternut squash and brioche serves 6 active time: 45 min For the squash 1. 2 1/2 lbs (1.1 kg) butternut squash – peeled, seeded and cut in 1″ cubes (6 cups) 2. 3/4 teaspoon sea salt 3. freshly ground black pepper to taste 4. 1/4 cup medium-dry sherry 5. 3 tablespoons extra virgin olive oil For the pudding 1. 2 extra large eggs 2. 1 extra large egg yolk 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 1 1/4 cups milk 6. 1/2 cup heavy cream 7. 8 oz (170 g) brioche – cut in 3/4″ cubes 8. 4 oz (225 g) aged Gruyère, Comté or Emmental – coarsely grated 1. 1 medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 2. 6 porcelain ramekins (8-ounce capacity) – buttered and floured 1. Preheat oven to 475ºF (245ºC). 2. *Step 1:*[image: camera icon] Place the squash cubes in the roasting pan. Sprinkle with the salt and pepper and drizzle with the sherry and oil. Toss well with your hands and spread in a single layer. Bake uncovered for 20 minutes. Remove from oven and toss with wooden spoons. Return to oven and bake, uncovered, for an additional 15 to 20 minutes until golden-brown. Remove from oven and set aside. 3. Reduce oven to 375ºF (190ºC). 4. *Step 2:*[image: camera icon] Place the eggs, egg yolk, salt and pepper in a large bowl and whisk until well blended. Add the milk and cream and whisk again until well blended. Add the bread cubes and stir well. Let the mixture sit for about 5 minutes, until the bread has absorbed most of the liquids. Add the cheese and roasted butternut squash. Stir until just incorporated, being careful not to break the squash pieces. Spoon in the prepared molds and bake for 30 to 35 minutes, until the bread puddings are golden-brown and puffed up. Let cool for 5 to 10 minutes before un-molding. 5. Cook’s note: The bread puddings can be refrigerated for up to 2 days. To serve, bring to room temperature and re-heat at 375°F (190°C) for 7 to 8 minutes until warm. [image: Sherry-roasted butternut squash and brioche bread puddings] Viviane’s tip 1. If you can’t find brioche, I recommend using another light white bread. Make sure not to use a heavier bread (even Challah is too heavy!) or the puddings will turn out dry and stodgy. [image: Sherry-roasted butternut squash and brioche bread puddings] bread pudding, butternut squash, sherry ]]> http://foodandstyle.com/sherry-roasted-butternut-squash-and-brioche-bread-puddings/feed/ 8 Rosemary-roasted root vegetables agrodolce http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/ http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/#comments Thu, 13 Nov 2014 15:16:44 +0000 http://foodandstyle.com/?p=20878 Carrots, beets and turnips make up this massively flavorful side dish Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed…]]> [image: Rosemary-roasted root vegetables agrodolce] Spiced up with rosemary, honey, and vinegar; these root veggies really shine Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness. These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup. Rosemary-roasted root vegetables agrodolce serves 4 active time: 30 min 1. 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole 2. 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices 3. 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices 4. 3 tablespoons white balsamic or Champagne vinegar 5. 1 tablespoon honey 6. 3 tablespoons extra virgin olive oil 7. 2 tablespoons coarsely chopped fresh rosemary 8. 3/4 teaspoon sea salt 9. freshly ground black pepper to taste 1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan 1. Preheat oven to 475ºF (245ºC). 2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot! 3. Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475ºF (245ºC) for 6 to 7 minutes until hot. [image: Rosemary-roasted root vegetables agrodolce] side vegetable, carrots, beets, turnips, honey ]]> http://foodandstyle.com/rosemary-roasted-root-vegetables-agrodolce/feed/ 8 Wilted radicchio with vincotto http://foodandstyle.com/wilted-radicchio-with-vin-cotto/ http://foodandstyle.com/wilted-radicchio-with-vin-cotto/#comments Wed, 12 Nov 2014 13:42:16 +0000 http://foodandstyle.com/?p=20819 Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish. Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as…]]> [image: Wilted radicchio with Vincotto] Step 1: Sauté the radicchio carefully Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second. Step 2: Make your own vincotto! Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves. A super easy-to-make, yet sophisticated and delectable, side dish! Wilted radicchio with vincotto serves 4 active time: 10 min 1. 1 lb (455 g) radicchio (2 medium) 2. 3 tablespoons extra virgin olive oil 3. 1/2 teaspoon sea salt 4. freshly ground black pepper to taste 5. 3 tablespoons vincotto 1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately. [image: Radicchio] side dish, radicchio, vincotto ]]> http://foodandstyle.com/wilted-radicchio-with-vin-cotto/feed/ 8 Vincotto with fresh ginger and spices http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/ http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/#comments Wed, 12 Nov 2014 01:30:59 +0000 http://foodandstyle.com/?p=20814 Tips and tricks for a perfect, tangy homemade “cooked wine” What is vincotto? Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered…]]> [image: Vincotto with fresh ginger and spices] What is vincotto? Vincotto (also known as *vin cotto*) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as *Petimezi*, or “grape molasses”) since Roman times. Vincotto is wonderfully versatile and can be used as you would use a sweet, dense aged balsamic vinegar – spooned into savory dishes, drizzled on fresh cheese or fruits, poured over gelatos or used as a coulis… Vincotto is fun and easy to make! Of course, you can always buy vincotto, but I think it’s much more fun (and creative!) to make it in your own kitchen. All you need is a bottle of fruity red wine, a few spices and a little patience. In this version, I reduce red wine with fresh ginger and spices. The result is a tangy, aromatic and succulent syrup that’s suitable for either savory or sweet dishes. So here’s to vincotto… You’ll find that its uses are endless! Recipe Wilted radicchio with vincotto Vincotto with fresh ginger and spices makes 3/4 cup active time: 10 min 1. 3 cups fruity red wine (Merlot, Zinfandel, Sangiovese or Cabernet Sauvignon) 2. 3/4 cup organic sugar 3. 2″ piece fresh ginger root – cut in 1/4″ pieces 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods 6. 2 cloves 1. Place all the ingredients in a medium heavy-bottomed saucepan and bring to a boil. Once boiling, reduce heat to medium and simmer for about 30 minutes until the wine has thickened and foams up. The wine should have a syrupy consistency, and should have reduced to one fourth of its original volume, about 3/4 cup. Strain through a fine-meshed sieve and let cool to room temperature. Transfer to a squeeze bottle or jar and refrigerate until ready to use. 2. Cook’s note: Refrigerate for up to 3 months. [image: Fresh ginger and spices to make vincotto] condiment, red wine, cooked ]]> http://foodandstyle.com/vin-cotto-with-fresh-ginger-and-spices/feed/ 1 Farro with pan-roasted Brussels sprouts and pistachios http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/ http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/#comments Fri, 07 Nov 2014 11:26:35 +0000 http://foodandstyle.com/?p=20732 A healthy, super-delicious side dish – the Brussels burst with flavor Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious!…]]> [image: Farro with pan-roasted Brussels sprouts and pistachios] Dress up your Brussels sprouts with earth and crunch Here’s a dish that’s as healthy as it is scrumptious! Brussels sprouts are pan-roasted until they become deeply flavorful and sweet, then tossed with crunchy salted pistachios and deliciously earthy farro. Every bite of this dish is a joy. Of course, this recipe makes for a perfect side dish with meats or poultry. But for a light main course, serve it with a couple of other sides – like this sautéed Swiss chard with lemon zest and these luxurious mashed potatoes with garlic confit. Bon appétit! [image: Brussels sprouts] Food & wine pairing: Austria, Neuburger with farro and pan-roasted Brussels sprouts [image: White wine icon]If serving this dish as a main course, then pour a full-bodied, aromatic white wine like a Chasselas or Pinot Blanc from Alsace, a Viognier from Southern France or California, or a Neuburger from Austria. The latter, a lesser-known varietal, is lush and has nutty notes that pair wonderfully with the pistachios. Farro with pan-roasted Brussels sprouts and pistachios serves 4 active time: 30 min For the farro 1. 6 cups spring water 2. 1/2 teaspoon sea salt 3. 2 large garlic cloves – skinned and left whole 4. 1 fresh bay leaf 5. 1 cup farro (semi-pearled or pearled barley is a good substitute) For the Brussels sprouts 1. 1 tablespoon butter 2. 3 tablespoons extra virgin olive oil 3. 1 tablespoon maple syrup (or honey) 4. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices 5. 1 shallot – skinned, halved lengthwise and cut in 1/8″ slices 6. 2 garlic cloves – skinned and finely chopped 7. 1/2 teaspoon sea salt 8. freshly ground black pepper to taste 9. 1/3 cup salted shelled pistachios 10. 1/4 cup reserved cooking liquid from the farro 1. *Step 1:* Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid. 2. *Step 2:*[image: camera icon] Heat a large non-stick skillet to medium-high heat. Add the butter. As soon as the butter is melted, add the olive oil and syrup. Stir well and add the Brussels sprouts. Sauté for 6 to 7 minutes until golden-brown, stirring only from time to time. Add the shallots and sauté for 2 more minutes until softened. Add the garlic, salt and pepper and sauté for an additional 30 seconds, until the garlic has released its flavor but has not browned. Add the pistachios, farro and reserved cooking liquid. Toss well and sauté for a few seconds only. Transfer to a serving bowl and serve immediately. [image: Farro with pan-roasted Brussels sprouts and pistachios] farro, Brussels sprouts, pistachio ]]> http://foodandstyle.com/farro-with-pan-roasted-brussels-sprouts-and-pistachios/feed/ 5 Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/ http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/#comments Tue, 04 Nov 2014 18:00:08 +0000 http://foodandstyle.com/?p=20792 A festive fall salad recipe — perfect for the holidays! Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized…]]> [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] Roast butternut squash – or any other winter squash – for this superb autumnal salad. Winter squash is prized for its sweet flesh, which becomes even sweeter when cooked. But sautéed in brown butter, the delicious fruit also acquires a nutty flavor that’s absolutely wonderful. Here the warm, brown butter-roasted squash slices are paired with crunchy frisée, creamy Pecorino Toscano Fresco and toasted pumpkin seeds. The combination of textures and flavors makes for a mouthwatering, festive salad. Food & wine pairing: Loire Valley, Vouvray with brown butter-roasted winter squash salad [image: White wine icon]A full-bodied, dry to off-dry, aromatic white is ideal with this flavor-packed salad. Riesling and Gewürztraminer are the first two verietals that come to mind, but you could also pour a Vouvray from the Loire Valley or a Viognier from Southern France. Each wine pairs magnificently with the sweet-fleshed winter squash, the creamy Pecorino and the nutty elements in this dish. Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds serves 4 active time: 30 min For the toasted seeds 1. 3 tablespoons raw pumpkin seeds 2. 1/2 teaspoon toasted pumpkin seed oil 3. pinch sea salt 4. freshly ground black pepper to taste For the vinaigrette 1. 2 tablespoons finely chopped shallots 2. 1 1/2 tablespoons aged sherry wine vinegar 3. 1/2 teaspoon maple syrup (or honey) 4. 1 tablespoon toasted pumpkin seed oil 5. 2 tablespoons almond or walnut oil 6. 1/8 teaspoon sea salt 7. freshly ground black pepper to taste For the winter squash 1. 1/2 medium Acorn, Delicata, Carnival or Dumpling squash (12 oz) (340 g) 2. 2 tablespoons brown butter 3. sea salt to taste 4. freshly ground black pepper to taste 1. 1 medium frisée (8 oz) (225 g) – leaves cut in 2″ pieces 2. 3 oz (85 g) Pecorino Toscano Fresco – cut in 1/4″ cubes 3. freshly ground black pepper to taste 1. *Step 1:*[image: camera icon] To toast the seeds – Place the pumpkin seeds, oil, salt and pepper in a small bowl and toss with your fingers until well coated with the oil. Heat a small heavy-bottomed skillet to medium-high heat. Add the pumpkin seeds and sauté for 2 to 3 minutes, stirring or shaking the pan frequently, until golden. Transfer to a small bowl and set aside. 2. *Step 2:* To make the vinaigrette – Place the shallots, vinegar, maple syrup, oils, salt and pepper in a small bowl and whisk until well blended. Set aside. 3. *Step 3:*[image: camera icon] Peel the squash with a vegetable hand-peeler and cut in half lengthwise. Scoop out the seeds with a spoon. Cut each half in four 1 1/2″ wide slices. Then cut each slice crosswise in 1/4” slices. Heat a large non-stick frying pan to medium/medium-high heat. Add the brown butter and squash slices. Spread the slices in a single layer and sauté until golden-brown, about 2 to 3 minutes on each side. Transfer to a plate or tray and sprinkle with the salt and pepper. 4. *Step 4:*[image: camera icon] Place the frisée in a large bowl, add the vinaigrette and toss well. Add the cheese and squash slices and toss a couple more times. Transfer to a serving bowl. Sprinkle with the pumpkin seeds and finish with black pepper. Serve immediately. [image: Dumpling and acorn squash] Viviane’s tip 1. Pecorino Toscano Fresco is a young Pecorino made with sheep’s milk and aged for about 30 days. I chose it for this salad because it has a creamy texture and a delicious mild, herbaceous flavor that complements the roasted squash perfectly. You can find Pecorino Toscano Fresco in gourmet grocery stores like Whole Foods and Fairway Markets, or online at gourmetfoodstores.com. Manchego, Fontina or a young Asiago (similarly soft-textured) make good substitutes. [image: Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds] salad, winter squash, butternut squash ]]> http://foodandstyle.com/brown-butter-roasted-winter-squash-salad-with-pecorino-toscano-fresco-and-toasted-pumpkin-seeds/feed/ 7 Butternut squash soup with brown butter and nutmeg crème http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/ http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/#comments Wed, 29 Oct 2014 08:59:15 +0000 http://foodandstyle.com/?p=21132 A creamy winter squash soup recipe, dressed up with flavors of fall Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash…]]> [image: Butternut squash soup with brown butter and nutmeg crème] Winter squash is an amazingly delicious and versatile fruit, but it’s never better than in soups. Here butternut squash is slowly simmered until tender, then puréed until silky-smooth. It gives us an incredibly light soup, yet it’s also rich-tasting and creamy thanks to the texture of the squash. A low-calorie soup… with a bit of indulgence And since the soup is so low in calories, we can afford to dress it up with a drizzle of brown butter and a dollop of nutmeg crème! The result is a most pleasing combination of flavors, and a most luxurious soup. [image: Whole nutmeg] Food & wine pairing: Chardonnay with butternut squash soup [image: White wine icon]If you’re a Chardonnay fan then you’re in for a treat, because it’s the perfect wine for this soup. But make sure to choose a Chardonnay from a warmer region like Mâconnais in Burgundy, Sonoma in California or Gisborne in New Zealand. Indeed, these warmer regions produce full-bodied wines with ripe fruit notes that pair beautifully with the creamy texture of the soup, the slight sweetness of the squash and the richness of the brown butter. Butternut squash soup with brown butter and nutmeg crème serves 4 to 6 active time: 40 min For the nutmeg crème 1. 1/2 cup heavy cream 2. 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater) For the soup 1. 3 tablespoons extra virgin olive oil 2. 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups) 3. 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups) 4. 2 garlic cloves – skinned and finely chopped 5. 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups) 6. 2 cups vegetable stock 7. 3 1/2 to 4 cups spring water 8. 1 1/2 teaspoons sea salt 9. freshly ground black pepper to taste 1. 3 tablespoons brown butter – melted, as garnish 2. 6 fennel, dill or chervil sprigs as garnish 1. *Step 1:*[image: camera icon] Place the heavy cream and nutmeg in the bowl of an electric mixer and whip at medium speed until the cream just begins to thicken. It mustn’t be as thick as whipped cream – rather, it should have a consistency similar to yogurt. Transfer to a container and refrigerate until ready to use. 2. Cook’s note: The crème can be refrigerated for up to 12 hours. If refrigerated for a longer period, it’ll start to separate. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed soup pot over medium-high heat. Add the olive oil and leeks, stir well and sauté for 3 to 4 minutes until leeks have softened. Add the shallots and sauté for 2 more minutes until shallots have softened. Add the garlic and continue to sauté for 30 seconds only – do not let the garlic brown. Add the butternut squash, stock, 3 1/2 cups of water, salt and pepper and bring to a boil. Once the soup reaches a full boil, reduce heat to medium/medium-low, cover the pot and simmer for 25 to 30 minutes until the squash is very tender. Purée the soup with a stick blender or food processor until very smooth. Thin the soup to the desired consistency with water, if needed, and adjust the seasonings. Ladle the soup into bowls. Garnish with a spoonful of the nutmeg crème. Drizzle with a little brown butter. Garnish with an herb sprig and serve immediately. 4. Cook’s note: The soup can be refrigerated for up to 3 days or frozen for up to 3 weeks. It may need to be thinned with additional spring water, as the soup will thicken as it stands. [image: Butternut squash soup with brown butter and nutmeg crème] soup, butternut squash, brown butter ]]> http://foodandstyle.com/butternut-squash-soup-with-brown-butter-and-nutmeg-creme/feed/ 5 How to make brown butter http://foodandstyle.com/brown-butter/ http://foodandstyle.com/brown-butter/#comments Wed, 29 Oct 2014 08:52:48 +0000 http://foodandstyle.com/?p=20782 An easy-to-make condiment for any cook’s winter kitchen Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk…]]> [image: Brown Butter] Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus! A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it. Recipes Butternut squash soup with brown butter and nutmeg crème Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds Brown butter makes scant 1 cup active time: 10 min 1. 8 oz (225 g) unsalted butter (2 sticks) 1. Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month. condiment, butter, browned [image: Brown Butter] ]]> http://foodandstyle.com/brown-butter/feed/ 10 Broccoli and clothbound cheddar torta http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/ http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/#comments Fri, 17 Oct 2014 10:11:47 +0000 http://foodandstyle.com/?p=20639 A Spanish crustless quiche made with aged cheddar and a hint of cayenne An easy recipe with a gourmet result A torta (not to be confused with a tortilla, which is an…]]> [image: Broccoli and clothbound cheddar torta] An easy recipe with a gourmet result A *torta* (not to be confused with a *tortilla*, which is an omelet) is the Spanish version of a crustless quiche, although it’s a bit lighter. It is easy to prepare, looks like a showpiece, and of course, it’s marvelously delicious. Today’s torta is made with broccoli sautéed with a fresh cayenne pepper (which spikes up the dish without making it spicy-hot) and a sublime clothbound cheddar. If you’ve never tasted clothbound cheddar, you’re in for an exhilarating ride! It reminds me of the famed English Farmhouse Cheddar, with all its sweet caramel and tangy, nutty, deep, complex flavors. A tribute to fine cheesemaking, from Vermont to Wisconsin My first introduction to clothbound cheddar was in Vermont, where I tasted Cabot Creamery’s exceptional clothbound cheddar, which is crafted by the expert cheesemakers of the Cellars at Jasper Hill. There, the young cheddar wheels are wrapped in muslin, then aged for 10 to 14 months in carefully controlled temperature, humidity and airflow. Special molds start to grow on the cloth, and in time they impart to the cheese its signature flavor. I fell in love! A couple of years later, though, my love affair with clothbound cheddar took an even more delicious turn: While visiting Wisconsin, I was invited to Bleu Mont Dairy for a tour of their cave. This is where I finally had a close encounter with the superb cheese… one that I shall never forget. Stepping into Bleu Mont’s underground cave was exhilarating – rows of cheddar wheels, totem-like, were waiting patiently for the molds to work their magic. The pungent, earthy smell that hit my nostrils as I entered the cave made me want to move right in. This torta is my tribute to Bleu Mont Dairy, to the Cellars at Jasper Hill and to all the cheesemakers whose skills and patience deliver such goodness to our tables. Say cheese… and torta! *Murray’s Cheese, based in NYC, sells both Cabot’s and Bleu Mont’s cheddars. They ship anywhere in the US. Make sure to order enough for this recipe and for savoring the cheese on its own.* [image: Clothbound cheddar] Food & wine pairing: California Chardonnay with broccoli and cheddar torta [image: White wine icon] Here’s where a California Chardonnay can shine! The texture and weight of the wine goes perfectly with the richness of the cheese, while pairing wonderfully with the broccoli too.. Broccoli and clothbound cheddar torta serves 6 to 8 active time: 45 min For the broccoli 1. 1 tablespoon sea salt (to blanch the broccoli) 2. 1 large bunch broccoli (1 1/2 lbs) (680 g) – florets cut in 1 1/2″ pieces (6 cups) 3. 2 tablespoons extra virgin olive oil 4. 1 small cayenne pepper – stem removed and finely chopped *or* 1/4 teaspoon red chili pepper flakes 5. 2 large garlic cloves – skinned and finely chopped 6. 1/4 teaspoon sea salt For the torta 1. 1/3 cup unbleached all-purpose flour 2. 1 1/4 cups milk 3. 3/4 cup heavy cream 4. 8 extra large eggs – lightly beaten 5. 3/4 teaspoon sea salt 6. freshly ground black pepper to taste 7. 1/4 cup freshly grated Reggiano Parmesan 8. 8 oz (225 g) clothbound cheddar (or aged cheddar) – coarsely grated 1. 9″ non-stick spring-form pan – lightly buttered and floured 1. Preheat oven to 375ºF (190ºC). 2. *Step 1:*[image: camera icon] Rinse the broccoli, trim off the stalks and cut florets in 1 1/2″ pieces. Fill a large bowl with cold water and several ice cubes. Fill a large heavy-bottomed pot with water and bring to a boil. Add the salt and blanch the florets for 2 minutes until barely tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside. 3. *Step 2:*[image: camera icon] Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, cayenne and garlic. Sauté for 15 seconds, until the garlic begins to sizzle and release its flavor. Add the broccoli and toss until the florets are well coated with the oil. Sauté for 1 to 2 minutes until heated through. Sprinkle with the salt. Toss again and transfer to a bowl. Set aside. 4. *Step 3:*[image: camera icon] Place the flour in a large bowl. Add a bit of the milk and whisk until the mixture is smooth. Add the balance of the milk and whisk until well blended. Add the cream and whisk again until well blended. Add the eggs, salt and pepper and whisk until well blended. Add the cheeses and broccoli and stir until well incorporated. Pour the broccoli-egg mixture into the prepared mold and spread the broccoli pieces evenly in the pan. Place on a jelly roll pan (to avoid spills) and bake for about 1 hour until the center has risen and the top is golden-brown and puffed up. Remove from oven and let cool for at least 15 minutes before un-molding. Serve warm. 5. Cook’s note: The torta can be made up to 4 hours ahead, and kept in its mold in a cool place at room temperature. Before serving, bake at 375ºF (190ºC) for 6 to 8 minutes until warm. Viviane’s tip 1. If you decide to cut the recipe in half, make sure to use a smaller mold… otherwise, the torta will be too thin and dry. [image: Broccoli and clothbound cheddar torta] Torta, broccoli, cheddar ]]> http://foodandstyle.com/broccoli-and-clothbound-cheddar-torta/feed/ 13 Spanish chickpea stew served with toasted couscous http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/ http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/#comments Tue, 14 Oct 2014 10:15:55 +0000 http://foodandstyle.com/?p=20549 A sweet, smoky and hearty vegetable stew that makes great leftovers The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the…]]> [image: Spanish chickpea stew served with toasted couscous] The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce. An easy vegetarian stew — but even easier, and tastier, when refrigerated for a day or two and served as leftovers! As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes! [image: Toasted couscous] Food & wine pairing: Rioja, Tempranillo with chickpea stew [image: Red wine icon]A Spanish stew calls for a Spanish wine, and a Tempranillo from Rioja fits the bill perfectly! The wine’s characteristic notes of tobacco, leather and spice pair magnificently with the flavorful, slightly smoky stew; while its inherent acidity complements the tomato base. Spanish chickpea stew served with toasted couscous serves 4 to 6 active time: 1 hr For the toasted couscous 1. 2 1/2 tablespoons unsalted butter 2. 2 cups instant couscous 3. 2 cups spring water 4. 1/2 teaspoon sea salt For the stew 1. 2 teaspoons cumin seeds 2. 1 teaspoon coriander seeds 3. 1/3 cup extra virgin olive oil 4. 2 medium Spanish or yellow onions – skinned and cut in 1/4″ pieces (3 1/2 cups) 5. 2 medium red bell peppers – cut in 1/4″ cubes (2 1/2 cups) 6. 1 medium green bell pepper – cut in 1/4″ cubes (1 1/4 cups) 7. 4 garlic cloves – skinned and finely chopped 8. 1 1/2 tablespoons Pimentón Dulce (smoked Spanish sweet paprika) 9. 1/8 teaspoon ground cayenne 10. 3 lbs (1.4 kg) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved) or one 28 oz (795 g) can whole, peeled plum tomatoes plus 1/4 cup spring water – puréed in a food processor 11. 1/2 cup reserved chickpea cooking liquid or spring water 12. 3 cups cooked chickpeas 13. 1 1/2 teaspoons sea salt 14. 2 tablespoons Amontillado sherry (or Marsala) 15. 2 tablespoons finely chopped Italian parsley as garnish 1. *Step 1:*[image: camera icon] To make the couscous – Bring a medium heavy-bottomed pot over medium-high heat and add the butter. Once the butter has melted, add the couscous and sauté for 2 to 3 minutes until the couscous is pale-golden, stirring or shaking the pan frequently. Turn off the heat and add the water and salt. Stir well, cover the pot and let stand for 20 minutes, flaking the couscous with a fork once or twice to prevent it from making clumps. Keep the pot covered until ready to serve. 2. *Step 2:* Heat a small frying pan over medium-high heat. Add the cumin and coriander seeds and sauté until they turn a dark color and are fragrant (about 2 minutes), shaking the pan continuously. Transfer to a mortar and grind until coarsely ground. 3. *Step 3:*[image: camera icon] Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté for 2 minutes, until the onions start to sweat. Add the peppers and sauté for 8 to 10 minutes until golden, tossing only occasionally. Add the garlic, ground cumin and coriander, Pimentón Dulce and cayenne and sauté for 1 minute until the spices release their flavor. Add the puréed tomatoes, the reserved chickpea cooking liquid and the chickpeas. Stir well and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and slow-simmer for 20 minutes until the stew has slightly thickened, stirring from time to time to prevent the stew from sticking to the pot. Uncover the pot and continue to simmer for 10 to 15 minutes to reduce the stew. The sauce should be thick but neither dry nor liquidy. Add the salt and sherry, stir well and simmer for 2 minutes. Taste and adjust the seasoning if necessary. Serve the stew with the toasted couscous and a sprinkle of chopped parsley. 4. Cook’s note: The stew can be cooled and refrigerated for up to 3 days, or frozen for up to 1 month. Viviane’s tip 1. If you prefer serving a whole grain with this stew, then quinoa is the perfect candidate. It’s almost as light as couscous and has a wonderful nutty flavor. [image: Spanish chickpea stew served with toasted couscous] stew, chickpea, couscous ]]> http://foodandstyle.com/spanish-chickpea-stew-served-with-toasted-couscous/feed/ 3 -
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