Tag Archives: cheese

Canadian Cheese Recipe – Cod You Believe It’s Shmoked Mac n’ Cheese

Canadian Cheese stars in a Seafood-based Mac n’ Cheese

We’ve always got some sort of Canadian Cheese in our refrigerator and pasta is never complete without a grating of a little extra atop.

Last week four top chefs and foodies from across Canada took to the stage in an attempt to create the ultimate comfort food using Canadian cheese, pasta and a little imagination.

tran

Alexandra Feswick, Chef de Cuisine at the Drake Hotel in Toronto, today emerged victorious in one of Canada’s highest profile culinary comfort food battles, Dairy Farmers of Canada’s (DFC) Grate Canadian Cheese Cook-Off.

With Mac & Cheese again as its theme, the biannual showdown took place at DFC’s Canadian Cheese Counter at the Toronto Food & Drink Market.

From BC Chef Thompson Tran from The Wooden Boat, in Port Moody, BC represented our province with the Cod You Believe It’s Shmoked Mac n’ Cheese and we recreated it at home and suggest you do the same.

British Columbia is well-known for its abundance of fresh sustainable seafood and quality hand-crafted products. Tran combined the bold, elegant and earthy flavours of smoked fish with the unctuous, sharp salty characteristics found in some of my favourite Canadian cheeses.

Cod You Believe It’s Shmoked Mac n’ Cheese

Preparation time: 20 minutes
Cooking time: about 16 minutes
Baking time: 10 to 12 minutes
Yield: 4 to 6 servings

½ lb (250 g) gemeli pasta
½ cup (125 mL) dry white wine
¼ cup (50 mL) fish stock
1 cup (250 mL) milk
¾ cup (175 mL) 18% table cream
1/3 cup (75 mL) unsalted butter, divided
Grated zest of 1 lemon, divided
4 to 6 drops truffle oil
2 slices sourdough bread, cut in ½-inch (1 cm) cubes
1½ tbsp (22 mL) all-purpose flour
1¼ cup (300 mL) shredded Canadian Emmental cheese, divided
¾ cup (175 mL) shredded Canadian 4-year-old Cheddar cheese, divided
2/3 cup (150 mL) 1-inch (2.5 cm) cubed smoked BC black cod or any smoked mild white fish
½ cup (125 mL) roughly chopped cabbage
1 tbsp (15 mL) finely sliced, de-seeded serrano chili pepper or to taste
1 tbsp (15 mL) finely chopped fresh tarragon

Preheat oven to 400°F (200°C). Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.

In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes. Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.

Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes. Remove from heat and stir in milk and cream. Set aside.

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In small skillet, melt 2 tbsp (30 mL) of butter over medium heat. Add half of the lemon zest, truffle oil and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside.

In large pot, melt remaining butter over medium heat, until frothy. Whisk in flour and cook for 1 minute. Gradually whisk in reserved milk mixture. Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.

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Remove from heat; stir in ¾ cup (175 mL) of Emmental cheese and ½ cup (125 mL) of Cheddar cheese. Add drained pasta, smoked cod, cabbage, serrano chili pepper, and remaining lemon zest. Pour into prepared dish. Top with bread cubes, remaining Emmental and Cheddar cheeses. Bake for 10 to 12 minutes or until top is golden brown.

Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.

We poured ourselves a nice glass of NZ Sauvignon Blanc!

Shopping Night at les amis du FROMAGE on Hastings

Cheese3Please be our guest at our upcoming shopping night at les amis du FROMAGE on East Hastings on Tuesday December 8th, 2009 from 6pm to 8pm.  We hope you take advantage of this opportunity to do some early holdiday shopping and stock your cupboards.

  • Receive 10% OFF of allready marked prices in the store
  • Choose from hundreds of cheeses, crackers and gourmet specialties
  • Be sure to stock up on our frozen specialties
  • Raclette machines, fondue pots, cheese knives and boards, and other cheese equipment
  • Gift certificates of $100 or more are also on sale
  • Event tickets and cheese platters not included
  • Free reusable shopping bag on all purchases over $75 (after discount)
  • In store specials
  • In store sampling of new products
  • Plentiful unmetered street parking

Joe Chaput

les amis du FROMAGE

PS: Please note, sale at Hastings location only

Mt. Pleasant Cheese’s August newsletter

cheeseAugust is already here, and as Vancouverites we must cherish every last ray of sunshine (please come back!)! So have a seat on the porch with some friends, crack open a bottle of BC rosé and lay out a tasty selection of local cheeses and condiments… beautiful memories guaranteed! Come see us at the store for recommendations, and have a safe and happy summer!

What’s happening in the world of cheese?
The end of the summer  is hopping with activities and events related to local food. Here are some a few that shouldn’t be missed!

Cheese Rolling Festival, Whistler BC
On August 15th, the cheese is worth the drive! You can join the reckless racers for a tumble down the hill, or you can play it safe by  watching the mayhem while enjoying local cheeses. Present at the event with their delicious products: Hilary’s Artisan Cheese, The Farm House Natural Cheeses, Little Qualicum Cheeseworks and Natural Pastures Cheese Co.

Slow Food Cycle Tour, Agassiz BC
Join the healthy to the tasty on August 22nd and bike around Agassiz for a tour of the local farms. Discover beautiful products and people along the 25km self-guided (and flat!) tour. Don’t forget to stop at The Farm House for their delicious cheeses and treats!

Feast of Fields Lower Mainland, UBC Farms, Vancouver BC
Sunday, September 13th, 1-5 PM — BUY YOUR TICKET NOW!
“Feast of Fields – a gourmet wandering harvest festival – is FarmFolk/CityFolk’s annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, vintners, brewers, farmers, and food artisans from across the province. Connections are made between producers and chefs, food producers and consumers, and farm folks and city folks. These connections provide an increased awareness of and appreciation for local food and agriculture. Feast of Fields is a gastronomic journey towards a sustainable, local food system.”

Special Offers

This month, enjoy an amazing special on an exotic duo.
Pick up some paneer (see recipe below!) and a package of the Hot Chick‘s dry dips (Gomashio, Duqqa, Hot Duqqa or Hemp Zataar) and save!

reg: $14.50 for both
now: $12 for both !!!

Recipe of the MonthTandoori Paneer Kebabs

The last months of summer are already here, so let’s use the BBQ as much as possible while the weather still allows it! It is sadly not often enough that we see cheese on a skewer, for only certain types can sustain the heat without falling apart. Paneer (or Panir) is a mild and firm cheese often referred as ‘Indian cottage cheese’. It is used in many Indian recipes, whether in a vegetable curry or deep-fried. Because it stays firm through cooking, it is perfect for BBQed skewers, with or without meat. You can find packages of Paneer in our grab-n-go fridge!

Tandoori Paneer Kebabs from cookstr.com

Yield: 4 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Ingredients

  • ¾ cup plain yogurt
  • 1 tbsp tandoori paste or powder
  • 1 tbsp fresh lemon juice
  • 9oz (250g) paneer, cut into 1in (2.5cm) cubes
  • 1 red bell pepper, seeded and cut into 1in (2.5cm) pieces
  • 12 white mushrooms
  • 1 large zucchini, cut into ½ in rounds
  • 2 tbsp vegetable oil

Directions

1. Mix the yogurt, tandoori paste, and lemon juice together in a nonreactive bowl. Add the paneer and stir gently to coat. Cover and refrigerate for at least 6 and up to 24 hours.

2. Thread the paneer cubes, red pepper, mushrooms, and zucchini onto the soaked skewers. Brush with the oil.

3. Broil or grill the kebabs for about 10 minutes, until the paneer is tinged with brown. Serve hot, with lemon wedges, if desired.

Notes

Soak the wooden skewers in cold water for 30 mins before using to prevent them from burning
Special Equipment: Wooden skewers

Mount Pleasant Cheese Newsletter

3432 Cambie Street (Right Next to the Park Theater) – Vancouver, BC V5Z 2W8

After a brief hiatus in our newsletter production (you now have a new author) we’re back on track and boy oh boy do we have news for you…
Save 15% We know that our customers (like cheese) only get better with age, and we like to appreciate both. So every Wednesday all customers aged 65 years or more receive 15% off their entire purchase.

WEDNESDAY IS SENIORS DAY
Combo of the Week

Gone to the Moon Combo: 14$
Bought seperately: 17$
Save 18%

Baby Blue from Moonstruck Organic Cheese. This cambozola is the perfect combination with a creamy camembert center and a rich blue rind. Very mature for its age, this baby has been infused with blue from the inside out, and trust us it has bite!

Regular Price: 10$

Olive Oil and Cracked Pepper from Gone Crackers. This is the everything cracker, it will match or mingle with any flavour you dare to try it with. We chose to pair it with the Baby Blue because its hearty flavour won’t get lost in the richness of the blue.

Regular Price: 7$
Cheese, cheese and more CHEESE!
We are adding a few new cheeses and bringing back a few favorites thanks to our new partner in Quebec. Cheeses will be arriving early next week so do stop by for a try.

Just for fun, here’s a teaser:

Le Marquis de Témiscouata: pasteurized cow milk
Recipe Included!
Crème de la crème, the Marquis is enveloped by a mushroomy aroma, and complimented by a creamy almost runny center which releases delicate milky notes. During its weeks of affinage, it becomes covered by a beautifully refined white coat. This cheese is made from the rich milk of Jersey Cows. A herd abundant in the lush Témiscouta region. This cheese (a favorite of the cheese maker) affectionately takes his nick name: Le Marquis.

2009 Winner of the Canadian Cheese Grand Prix for “Soft Cheese with bloomy rind”
Grey Owl: pasteurized goat milk
Now Back!
Soft brie style goat cheese coated in ash, with a fresh, crisp aroma and a sweet, tangy flavour.
The name of this cheese not only refers to the colour of the cheese, it also honors the legend of Archie Belaney, one of Canada’s first conservationists, also known as Grey Owl. He lived for a number of years on the edge of Lake Témiscouata, influencing the region near Fromagerie Le Détour with his beliefs of upholding harmony between nature and man and preserving the Canadian wilderness.

Guillaume Tel: pasteurized cow milk
Named after the Swiss folk hero famous for shooting an apple of his sons head. The William Tell is steeped and washed in a delicious Ace du Vignoble De Lavoie (Rougemont) ice cider. The cider lends the cheese a beautiful brownish colour that resides just under a lightly bloomy rind. This cheese harbors a distinct sweet, fermented aroma. Its soft texture reminiscent of brie tends to melt into flavours of cream and fermented apple.

Finalist in the 2009 Canadian Cheese Grand Prix for “flavoured cheese”

1608 de Charlevoix: thermalized cow milk
A powerful aroma with persistent garlic and barnyard notes – bordering on, but not quite, ‘stinky’.
More amazing than its flavour is the deep rooted history behind this cheese. This cheese is made wholly from the milk of the Canadienne, which is the first cow brought to Canada in 1608 by the French settlers. Sadly in the past 50 years the Canadienne has been slowly replaced by cows such as the Holstein, which are well known for their abilities to produce large volumes of milk. Less than 500 out of more than 500, 000 remain today. These 500 were brought home to Charlevoix in 2007. Two of these herds (La Ferme Hengil and La Ferme Lyne Breton) are used by the Latterie de Charlevoix to produce the 1608.
The Association of the Development of the Canadienne Race, has been recently created with the sole goal of redeveloping this historical bovine. The 1608 is a direct product of these efforts and is truly a Canadian cheese to be proud of.
Asparagus Salad and Crostinis Topped With
Le Marquis de Témiscouata

Ingredients
1 lb (450 g) Quebec’s asparagus
125 ml (1/2 cup) chorizo, thinly sliced
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) olive oil
5 ml (1 tsp.) honey
Zest and juice of 1 lemon
1 shallot, thinly sliced
15 ml (1 tbsp.) mint, finely chopped
15 ml (1 tbsp.) chives, finely chopped
4 slices of Le Marquis de Témiscouata
1 l (4 cups) mesclun lettuce
8 crostini
Salt, pepper

Preparation

1. Preheat the oven on broil.
2. Blanch the asparagus in salted boiling water for about 5 minutes.
3. Drain and rinse with ice-cold water to cool it down, and then chop.
4. In a frying pan, grill the chorizo slices in butter. Set aside on a paper towel.
5. In a large bowl, beat together the olive oil, honey, zest and juice of a lemon, shallot, mint and chives. Add salt and pepper. Set aside.
6. Divide the slices of Le Marquis de Témiscouata onto 4 crostinis. Bake for 5 minutes or until cheese is melted.
7. Toss the asparagus and lettuce with vinaigrette dressing. Add salt and pepper. Top salad with grilled chorizo slices.
8. Before serving, divide the asparagus salad among 4 plates and place a crostini with melted Le Marquis de Témiscouata onto each dish.
“Goodies” by Thelma

Three generation are now working and earning a living from this family business, all taking the same care and pride in providing a quality hand made and hand inspected products for your table.

To read Thelma’s story check out her website:

Thelma’s Goodies
Want some pickled asparagus, carrots, pickles, beats or her famous pickled garlic?! Come on by and pick some up.

We also carry an assortment of her jams and jellies
appy Moonar Landing!

Sincerely,
Peter, Peggy, Katelon, Amy, Geneviève and Janelle

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les amis du FROMAGE on East Hastings is having a Grand Opening Sale!

n Saturday June 13th, we would like to invite you to come and visit us at our new store located at 845 East Hastings Street, between Hawkes and Campbell. While you have a gander at the new store, we’ll have some specialties out for you to sample. Also make sure to take advantage of the Grand Opening Sale! EVERYTHING in the store will be marked down by an additional 15% OFF! Receive a free insulated shopping bag ($5.00 value) with any purchase over $25.00. Limit one per customer, while supplies last.

Sale limited to stock on hand.
Sorry, no raincheques.
Sale at Hastings location only

www.buycheese.com
www.aupetitchavignol.com