Cheese: The Magic Ingredient
Now that the holidays are officially behind us, it’s time to settle in and embrace the chilly charm of winter. ‘Tis the season to hunker down and get experimental in the kitchen. With the backdrop of intermittent snow, electric potential of snow-days, fire in the hearth, and tea kettle always on the ready… ladies and gentlemen: start your ovens, stock-up your cheese drawers, and brighten your pantries.
It’s hard to deny that there is something about the cold months of winter that really pull at your cheese heart strings. Cheese is the ultimate food power house. From taste to nutrition, it covers all the bases. There is quite possibly nothing more satisfying than a hunk or spoonful of your favorite cheese, paired with your favorite pickle (have you tried the Smokra, spicy pickled okra, we carry? The perfect antidote to the cold), wine, fruit, or crusty bread. Loaded with protein, calcium, and vitamins and minerals from the digested flora and fauna, just a little bit of cheese goes such a long way to satisfy your nutritional needs and your cravings, all in one tasty bite.
So whether it’s for a tasting affair, or to grate into your next culinary escapade, let Talula’s Table be your cheese commissary. We have all that you need from cheeseland, and the friendly and helpful service to boot. Here are some of our favorite cheesy recipes, to get the gears turning. In the meantime, happy tasting, and we hope to see you in the shop!
Cheers,
Talula’s Cheese Crew
Blue Cheese-Stuffed Dates
(Taken from The All American Cheese and Wine Book)
2 oz Blue Cheese
12 dried dates (preferably Medjool)
24 blanched almonds, toasted
Cayenne pepper
Using a hand mixer, in a small bowl mix the cheese until creamy. You may need to add a few drops of milk if the cheese is crumbly. Set aside.
Place the dates on a serving platter. Using a knife, spread about 1 teaspoon of cheese on the cut side of each date. Top with 1 almond. Sprinkle the stuffed dates with a dash of cayenne pepper and serve.
Gruyere, Wild Mushroom, and Arugula Pizza
(Taken from The All American Cheese and Wine Book)
Cornmeal
1/2 pound mixed wild musrooms
2 tablespoons olive oil, plus extra for brushing
Salt and freshly ground pepper
2 C packed arugula leaves
1 1/2 teaspoons fresh lemon juice
Dough for one 14-inch pizza
4 oz. Gruyere cheese, coarsely grated
Preheat oven to 500. If you are using a pizza stone, place it in the oven. Sprinkle a 14-in pizza pan with cornmeal. Or if you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet. Set aside.
Slice all of the mushrooms 1/4 inch thick. If some of the mushrooms are quite large, cut them in half crosswise after slicing. In a medium-size ovenproof pan, combine 1 tablespoon of the oil and the mushrooms. Add salt and pepper to taste. Shake the pan vigorously to coat the mushrooms and place in the oven. Roast for 10 minutes, or until the mushrooms have softened and are beginning to develop a caramel color around the edges. Remove from the oven. Taste and add more salt if necessary, but remember that the cheese and the arugula will also have salt.
In a small bowl mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Prepare the dough.
Brush the rim of the dough with olive oil. Distribute the cheese and then the mushrooms over the dough, leaving about a 2-inch rim. Slide the pizza onto the stone, if using. Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling. Remove from the oven and let sit for 5 minutes. To serve, slice into wedges and top each serving with a handful of the arugula salad.
Serves 6 to 8 as an appetizer, 4 as a main course.
Note: The pizza will cook more quickly with a pizza stone. Allow extra 5 minutes’ baking time if you’re not using a stone.
