Savory Mushroom and Cheese Panna Cotta with Apple Salad
At Verdé restaurant in Stratton, Vermont, Chef Thaddeus Buck serves Raclette-Style Savory Panna Cotta with Cèpes, Caramelized Onions, and Pickled Honeycrisp Apples—the genesis of this variation. These bite-size custards pack a punch of flavor, especially garnished by a light apple salad that cuts through the creaminess of the cheese and cream. Serve on a water […]
Salumi and Asiago Crisps
The bitterness in hoppy beers can cut through snacks with prominent fat and saltiness to release more flavor. An excellent choice: Victory HopDevil India Pale Ale (Downington, Pa.), with plenty of American-grown hops and a malt sweetness that plays nicely with the Asiago. Ultra-thin salami is the key to getting these salty snacks to crisp […]
Roasted Garlic and Comté Bread
I’ve found that one of Comté’s true romances is roasted garlic. Mashed together and bound with a stick of soft butter and flecked with some chopped thyme you create a compound butter that’s heavenly when packed into a loaf of bread and baked. It’s a modern take on garlic-Parmesan bread from Vanilla Garlic that tastes […]
Roasted Cauliflower with Gremolata
While this dish from Chef Courtney Contos is a perfect accompaniment to any fall meal, you can also serve it as a vegetarian main course. It’s bright flavors will make it stand out from the slew of side dishes that start popping up on tables during holidays meals this time of year. Don’t skip sautéing […]
Ricotta Beignets
This unlikely duo first met when Brown hired Pham as his sous-chef at a restaurant in Provo, Utah. Their disparate upbringings—Brown on a ranch in Arizona, Pham in the Bay Area—have led to their signature style of using a mix of locally foraged greens and other edibles with high-end ingredients such as spot prawns, diver […]
Pleasant Ridge Gougères
These savory little cheese pastries derive from the Burgundy region of France, and are reminiscent of popovers, with a nice crust on the outside, but a soft, buttery, and cavernous center. These are typically made with Gruyère cheese, but here we substitute one of our favorite American cheeses—Pleasant Ridge Reserve from Mike Gingrich of Uplands […]
Parmigiano-Reggiano Broth
Hardy was inspired to create this broth from centuries-old Italian recipes, “where waste was simply not in the lexicon.” While the base for the broth is just leftover cheese rinds cooked in water, “the sum total is worth a hundred times the value of its ingredients,” Hardy says. “The result is so rich and intense, […]
Parmesan Flans
These small savory flans are a great side dish to serve with grilled meats or fish; alternatively, they can be plated as a delicate first course, surrounded, if you like, by lightly sautéed greens or grilled vegetables.
Mozzarella Roulade with Arugula and Toasted Walnuts
Mozzarella may be flattened into sheets and filled with all sorts of delicious ingredients, then rolled up and cut into spirals. They’re pretty much the definition of appealing, no-cook summer cooking. Ready-to-use mozzarella sheets made by Bel Gioso are available in many cheese shops and groceries. But if you can’t find them, make an easy […]
Monsieur Marcel Fondue Savoyarde
This recipe courtesy of Monsieur Marcel makes for a warm tummy on a cold day, combining all of our favorite alpine cheeses with a bit of Roquefort to spice things up.
