l
Ask Cu inaire To answer the question for suggestions on how to include cheese on the Thanksgiving table, this month we turned to Janice Beaton, proprietor of Janice Beaton Fine Cheese and FARM Restaurant. Question: I love cheese and I want to incorporate some into my Thanksgiving Day menu. Could you please help me choose some options for Thanksgiving Day and maybe provide some fall menu ideas? Answer: Yes, we have some great suggestions for cheese, both at the Thanksgiving table and for fall. What is a harvest dinner without a root vegetable purée? In this recipe, the ingredient that will get your guests talking is the addition of Bleu Bénédictin, from the Abbaye Saint-Benoit du Lac in Quebec, which provides a complex and savoury undertone. With Baked Romelia, we swing across the country to Salt Spring Island Cheese Company in BC. Whether kicking off your holiday meal or saved for a cool autumn evening, this is the equivalent of “instant fondue”! Finally, we land here in Alberta with the toothsome and delicious Queso Fresco from Latin Foods. Skewers of grilled cheese alternating with cubes of roasted vegetables is a simple and eye-catching starter for your Thanksgiving dinner or you can pan fry or grill a slab of this cheese, perch it on top of a mélange of mixed greens and call it an easy fall supper. We are truly grateful for the bounty of wonderful chesses made in Canada today. The following recipes are great examples of how to use cheese in your fall cooking.
Baked Romelia
Serves 6 as an appetizer or 2 for dinner, with a salad on the side 1 Romelia (approx. 220g) 60mL (1/4 cup) grapeseed oil (or other high smoke-point oil for sautéing) Optional: 200 mL sliced mushrooms: a mix of shiitake, portabello, cremini *This mini fondue on its own is stunning, but the addition of sliced mushrooms enhances the earthy character of the cheese. 1. Preheat the oven to 400º F. If using the mushrooms, sauté in oil until golden brown. 2. Split the Romelia in half; place one half in the bottom of a ramekin or baking dish that is the same circumference as the cheese. Spread the mushrooms over the cheese and place the other half on top. 3. Bake the cheese until bubbling and slightly browned, about 10 minutes. Serve with crackers, baguette, or dried apples.
10
CU L I N A I R E M A G A Z I NE.CA ● OCTOBER 2 0 1 2