|
|
Sunday, April 3, 2011
ETHNIC CHEESE?The Latest "What's Hot Survey" from the National Restaurant Association shows that whatever
type of foreign Cheese there is from Queso Fresco (Mexico), Paneer (India), to Halloumi (Cyprus), Chefs and Consumers are
excited and Eager to learn more.
Ethnic Cheeses are currently #2 in the Survey in the "Other Food Items" Category.
In INDIA, Milk is a Highly Prized Gift from God. The Sacred Cow doesn't have to be killed to produce it. It's the Ultimate
renewable Protein. HOWEVER, in some Cheese production, Enzymes used to coagulate the Cheese (RENNET), comes from the lining
of a Cows Stomach. Obviously this is not POPULAR in the Indian Culture.
An Alternative method of coagulating the Cheese
is to take the Milk Proteins (Casein) and Whey Proteins, Add White Vinegar (or a similar Acid) and Heat. The Whey Proteins
won't melt, meaning the Cheese won't melt.
The most Popular Cheese in India is Paneer, which is ALWAYS made from Whole
Milk. Paneer is often cubed and mixed with spices (Masala) and Vegetables, and can be fried, grilled and Skewered in a Traditional
Tandoor (Clay) Oven. Paneer is an Ideal Cheese for the Vegetarian!
Middle Easter Cheeses, such as LABNEH and HALLOUMI,
are also of interest to Chefs. A common Cheese from TURKEY is LABNEH. It's a popularly Yogurt/Cream Cheese that is commonly
used in cooking and or eaten with Pita at the Table. It's easily digestible for the slightly Lactose Intolerant. Quite easy
to make, Herbs like Mint and Lavender are commonly added.
From CYPRUS, HALLOUMI is a mixture of SHEEP and GOATS Milk.
It has a Firm, Rubbery Texture that is great for Stir Frying or Skewering. It Pairs well with Grapes and is usually served
with Mint.
From Mexico, Cheeses like QUESO FRESCO, QUESO BLANCO, and QUESO OAXACA are becoming popular in the U.S. due
to the increasing Mexican Population. Laws prohibit the removal of Milk fat and the Addition of Vegetable Oils to the Product
to Increase the Yield and Cheapen the product. You cannot do this to a product and legally call it Cheese, here in the U.S.
QUESO BLANCO is a Great, All around Cooking Cheese that's especially good in Sauté Applications. Its most often
paired with Mango and Pineapple, and is great to use in Salsa's, Enchilada’s, and Tortilla Soup.
A Milder Cheese
is Mexico's Version of Mozzarella called QUESO OAXACA. Hand Stretched into long ribbons and rolled into a ball, this Cheese
has a Sourness Taste from being UNPASTEURIZED and UNREFRIGERATED! Because of Strict U.S. Health Standards and Importation
Laws, this Cheese cannot be imported or made in that fashion legally. However, to get the same effect, manufacturers have
added Fresh Lime Juice to the Cheese to get the Sourness Taste and to be legal in the U.S. It's often paired with CHILES RELLENOS,
ENCHILLADAS, And QUESADILLAS.
To Sum Up: Ethnic Cheeses are an Up and Coming Trend Here in the U.S. It can be an EXCITING,
New World to EXPLORE! ENJOY!
Chef Gary Curry is the Executive Chef / Food Critic, and Owner of the Knave of Hearts,
LLC, A Personal Chef Service Based in Pilesgrove N.J.
He is a Proud Member of the "Chefs of the Low Country",
Based in Hilton Head, South Carolina
11:08 am edt
|
|
Turducken Stuff'n - Requested by a fan from Washington Township, N.J.
Here's a recipe
I use to stuff my TURDUCKEN.
1 (1lb) loaf of crusty country-style white bread
1/4 cup olive oil
4
tspns chopped fresh tyme
1 large garlic clove, minced
6 tblspns (3/4 stick) butter
1 lb. assorted
fresh mushrooms thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cup finely chopped bell peppers
1/3
cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 tspns kosher salt
1
tspn freshly cracked pepper corns
1/3 cup finely grated Parmesan cheese
Preheat oven to 375 degrees.
Butter 13 x 9 x 2 inch baking dish. Cut Bottom and short ends off bread and discard. Cut remaing bread into 1
inch cubes. Place cubes in very large bowl. Add oil, tyme, and garlic and toss to coat. Spread cubes out
on large rimmed baking sheet. Sprinkle with salt & pepper. Bake until golden and slightly crunchy, stirring
occasionally, about 20 minutes. Return toasted cubes to same large bowl.
Melt butter in large skillet
over medium - high heat. Add mushrooms, onion, celery and bell peppers. Saute until soft and juices have evaporated,
about 15 mins. Add sauteed vegs. and parsley to the cubes.
Whisk heavey cream, eggs, salt and
ground pepper in large bowl. Mix into bread & vegs. Transfer stuffing to prepared dish and sprinkle Parm Cheese
all over top. Bake uncovered about 1 hour and let stand 15 mins.
Spread this mixture gernerously between
the layers of your Turducken and stuff the final cavity with remainder. YUMMMM
