Risotto is a traditional northern Italian dish of short-grain rice cooked in broth and finished with butter and grated hard cheese, usually parmigianno. The “ris” in the name refers to the rice, so “barley risotto” is sort of an oxymoron. There happens to be an Italian word for barley cooked in the same style as risotto: orzotto.
Anyways, this morning I prepared a squash and barley risotto on Global Edmonton and promised to post the recipe here. This is a dish we do at Elm Catering throughout the autumn, a re-imagining of the traditional risotto using some local fall ingredients. It would be a great addition to a Thanksgiving dinner, perhaps in lieu of mash potatoes.
You can use … Continue reading.
This is a tasty spread I often serve at Austrian cooking classes.
Liptauer is originally from Liptov, in Slovakia, formerly part of the Austro-Hungarian empire. The dish became quite popular in Austria-proper, and is now considered a classic part of that country’s cuisine.
In Austria Liptauer is made with a soft, fresh cheese called Topfen. Topf is the German word for pot, so Topfen can be translated as “pot cheese”. It goes by the name Quark (pronounced “KVARK”) in many other parts of Europe. Austrians will scoff, but the recipe below approximates Topfen by using a mixture of cream cheese and sour cream.
Besides cheese, the other essential ingredient in Liptauer is paprika, which is ubiquitous in several Eastern … Continue reading.
I have purchased, without exaggeration, tens of thousands of dollars of Sylvan Star cheese. Not for personal consumption, of course, but for the restaurants I’ve worked for over the past few years. The mac and cheese served from the Nomad food truck, for instance, was made with Sylvan Star medium Gouda. The grilled cheese sandwiches at Elm are currently made with a blend of medium, smoked, and aged Gouda. Rarely does a week pass without my purchasing at least a whole wheel of cheese from Sylvan Star.
Jan Schalkwyk is the owner of Sylvan Star, and he was already a champion cheese-maker when he left Holland and came to Canada in 1995. He had fully intended to leave cheese-making behind … Continue reading.
Originally posted July 4, 2013. Reposted for Eat Alberta.
When I was little there were only two types of cheese: cheddar and marble cheddar. This was in Ontario, in the 1990s. Most meals were accompanied by a small plate of pickles and orange cheddar.
Anemic, industrial versions of two classic French cheeses were my first glimpses into the wider world of cheese. One was “Brie”, and the other “Goat cheese.” Both were vapid compared to the samples I would eat later in life, but I remember them because they were so different from the blockish, pressed, firm-textured cheddar of my youth. They were both bland and comforting, yet they both had very interesting textures in their own rights: the Brie … Continue reading.
I think I remember scallop potatoes more fondly than any other form of the tuber. Maybe French fries were more highly prized when I was a child, but truth be told I ate them much more often than scallop potatoes. Scallop potatoes, being a casserole dish, was reserved for large dinners, especially Easter.
At its core the dish is potatoes, cut into rounds (scalloped), then baked in cream and cheese. There are obviously countless variations; I know some mothers who bake their scallop potatoes in mushroom or onion soup mix. There is a classic French dish called pommes à la dauphinois that is identical to scallop potatoes. The addition of grated cheese to the top of the dish would make … Continue reading.
Last night was Ash Wednesday, and I partook of my family’s traditional meatless supper of macaroni and cheese. Thought I’d share my recipe. Notice the crazy simple ratio at its heart: for every pound of dry macaroni, make a cheese sauce with a quart of milk and a pound of cheese.
Macaroni and Cheese
- 1 lb dry macaroni
- 2 oz unsalted butter
- 2 oz all-purpose flour
- 1 qt whole milk
- 1 lb medium cheddar cheese, grated (Obviously any good melting cheese can be used. Sylvan Star young gouda and Gruyere work great.)
- 1 tsp cayenne pepper
- 1 tsp paprika
- fresh ground black pepper
- 1 tbsp kosher salt
- extra cheddar for the gratin
- Boil the macaroni in salted
… Continue reading.
While outsiders might consider Wiener Schnitzel or Apple Strudel the national dish of Austria, most Austrians acknowledge a special sausage called Käsekrainer (“KAY-zeh KREYE-ner”) as their greatest culinary achievement.
In a nutshell Käsekrainer is a sausage filled with little cubes of cheese. Like many classic Austrian preparations, it is not entirely an Austrian invention. Käsekrainer has the same relation to Austria that pizza and hot dogs have to the United States: they are unquestionably of foreign origin, but they have been adapted and adopted by the new country.
If you’ll allow me… let’s break down the word Kasekrainer…
“Käse” means cheese.
Krain is the German name for the Slovenian region of Kranjska, historically called Carniola by English-speakers. This is one … Continue reading.
This dish is most commonly called either “Welsh rarebit” or “Welsh rabbit.” “Rabbit” is the original name, though no one knows the origin of the term. Some say it was originally derogatory, suggesting that if a Welshman went out to hunt rabbit, he would end up eating cheese for dinner. The dish is currently experiencing a revival, and modern authors and cooks prefer to use the corruption “rarebit,” as it avoids the obvious confusion with the hopping mammal.
At its heart, rabbit is hot cheese on toast. The best versions also include beer. I borrowed a technique from Fergus Henderson’s book The Whole Beast. He makes a roux, then whisks his beer into it, creating what is essentially a beer … Continue reading.
I recently looked up “mozzarella” in Larousse, and found the following descriptions:
- “a fresh cheese, springy and white”
- “kept in salted water or whey, shaped into balls or loaves of varying size”
This sounded utterly unlike any mozzarella I’ve had before. Turns out there are two types of mozzarella in this world: the traditional fresh mozzarella, described above, and the American low-moisture mozzarella, which includes the familiar white bricks at the grocery store. Traditional mozzarella belongs to a class of cheeses called pasta filata, which means “spun paste” or “spun curds”. The curds are heated, then stretched repeatedly to develop an elastic texture in the finished cheese. Other cheeses made by this method are provolone, scamorza, and caciocavallo.
I … Continue reading.
Today was devoted to playing with the simple formula (dairy) + (heat) + (acid) = (fresh cheese), that is, changing the dairy, acid, and amount of heat to manipulate the taste and texture of the finished cheese.
Mascarpone, the most mispronounced of all Italian cheeses, is made from whole cream, and is usually curdled with lemon juice or straight citric acid. My recipe from the Culinary Institute of America’s Garde Manger, Third Edition,called for tartaric acid (available at brewing supply stores), the taste of which took a distant backseat to the rich, buttery flavour of the cream.
- 1.92L heavy cream
- 1/2 tsp tartaric acid
Here are some brusque instructions. Heat cream to 80°C. Stir to prevent burning. Remove … Continue reading.