Text 37782, 119 rader
Skriven 2010-05-15 14:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: cheese
==============
Not addressed to absent Glen in particular, really to All:

-=> Quoting Glen Jamieson to Hap Newsom <=-

 GJ> Our ABC TV has been running a series on interesting cheeses around the
 GJ> world, and yesterday the team dealt with USA.  It was pleasing to see
 GJ> that the art of "farmhouse cheeses" is alive and well there.

 GJ> In Australia cheese makers have to pasteurise their milk, although the
 GJ> import of raw milk cheeses is allowed.  Duh!
 
Canada has a more sensible approach based on actual science and not
some knee-jerk bureaucratic reaction. Whether produced domestically
or imported, cheese must be made from pasteurized milk OR aged 90
days. Having said that 99% of the cheese available is pasteurized as
it produced by large companies with economy (aging costs money) and
it safety conscious corporate image in mind and it is what the
average consumer wants tastewise.

The most notable raw cheese widely available in Canada is Oka, once
made by Trappist monks in Oka, Quebec,and  now manufactured by
Agropur, a large company that also makes Sealtest dairy products and
has the Canadian licence for Yoplait. It is a semi-soft orange
rinded cheese similar in style to French St. Paulin and other Port
du Salut style cheeses.

There was a move afoot a while ago to make raw cheese illegal but
there was a sufficient ground swell of protest (mostly in Quebec with
its strong French roots) to halt the idea.

A nice use of cheese:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ricotta Gnudi
Categories: dumplings, cheese, Italian
  Servings: 4

      1 c  fresh ricotta cheese
      1 c  grated Parmesan, plus more
    for finishing the pasta
      2    eggs plus 1 egg yolk
      1 ts grated nutmeg
      2 TB minced fresh chives
    1/2 c  all purpose flour
      4 c  semolina flour
      3 TB unsalted butter
     12    sage leaves

In Italian, "gnudi" means what it sounds like in English: naked. It
refers to little pasta-like dumplings that are "naked" of their
pasta wrapper, raviolis without anything to enclose them. Gnudi are
a bit like gnocchi, but they have far less flour and so are pillowy
in the way that gnocchi never are.

It starts out as you'd expect: a mixture of ricotta, Parmesan, eggs,
and nutmeg, shaped into balls. But then the trick: rather than coat
them with flour and prepare them for cooking, you bury them in
semolina and let them sit overnight. While they rest, the moisture
in the filling mixes with a layer of semolina flour, creating a thin
pasta exterior that will solidify when they are boiled.
When you eat them, the molten ricotta interior bursts decadently
onto your tongue, which is why they are so impressive in the first
place.

Combine the first 5 ingredients in a bowl and whisk vigorously to
combine. The mixture should be light and airy when you're finished.

Next, fold in the 1/2 cup of flour until it is combined with the
ricotta mixture, adding more flour by the tablespoon if needed so
that the mixture isn't too sticky to roll into 1-inch balls.

Using floured hands, roll the ricotta mixture into balls and place
in a bowl or dish that has 1/4 inch of the semolina sprinkled on the
bottom. Arrange the balls so that they are not touching each other
or the sides. When you have a layer, cover the balls completely with
flour and begin another layer. Finish by completely burying the
ricotta balls and transfer to the fridge. Leave overnight.

Carefully unearth the gnudi and place on a rimmed baking sheet. The
flour that remains can be sifted back into a container to use in the
future.

Allow the gnudi to come to room temperature, and in the meantime
prepare the brown butter and bring a pot of salted water to boil.

In a skillet, melt the butter over medium-high heat. Watch it
carefully, and when the butter solids begin to brown and the butter
is foamy (above), add the sage leaves. Just a few moments longer on
the heat and the butter should turn a nutty brown color. Don't
overcook it to avoid introducing any bitter flavors.

Carefully transfer the gnudi to a pot of salted boiling water and
cook until they float, about 1 minute.

They don't need long at all, and the pasta coating can turn tough if
they are in the water too long.

Remove them with a slotted spoon to drain, and serve with the brown
butter and crisped sage leaves. Grate Parmesan over them, if
desired.


  From: The Paupered Chef

MMMMM-------------------------------------------------
      


Cheers

YK Jim


... Kraft blue cheese is neither.

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