Cook Like A Cheesemonger: Tomato Galette

It might feel like summer is nearly over, but we’re still knees deep into the end of Minnesota vegetable season. Tomatoes are particularly special to me. I grew up eating those beauties right off the vine, still hot under the summer sun, while weeding, and probably (definitely) complaining, throughout all my childhood. It’s always a refreshing reminder when you grow your own food what kind of time, sweat, and labor goes into what we casually consume everyday. 

We usually had luscious, rustic seasonal salads every night from our garden. The end of summertime always tasted exceptionally magical. Walking out through the rows to cut some fresh basil or thyme to finish something for my Mother was always my favorite. 

This week, I wanted to utilize some end heirloom tomatoes I needed to eat before it was too late. I made a simple galette with goat cheese (although any cheese would do) finished with olive oil and herbs. Summer is a state of mind, friends. 

Ingredients: 

1 sheet of store bought puff pastry

1/2 cup sofrito or tomato sauce

3-4 heirloom tomatoes

3 oz Chèvre 

1 egg + 1 tbsp water (egg wash)

Fresh basil, thyme, oregano (or whatever herbs you’d like!) 

Olive Oil to finish 

Directions:

1. Thaw your puff pastry (if frozen)

2. Slice your tomatoes thinly, place on a tea towel and salt them, to remove excess water. Let sit for 15 minutes. Blot with another towel if needed, no one wants a soggy crust!

3. Spread your Sofrito onto the center of your puff pastry, leaving an inch and half border. Crumble half of the goat cheese on top.

4. Take your tomatoes and shingle them across the galette, and cover with more goat cheese.

5. Beat an egg with some water, brush crust.

6. Bake on a sheet tray with parchment until golden brown at 350 for about 15 minutes.

7. Cover with fresh herbs of your choosing and a drizzle of olive oil. Enjoy!

Cook Like A Cheesemonger: Pronto Pups

 In Minnesota, Pronto Pups and corn dogs have been pitted against each other for at least fifty years— and their supporters are resolute in the distinction between the two. Pups are made with pancake batter and corn dogs use cornbread batter. 

I haven’t personally met a corn dog I didn’t like, nonetheless I prefer a “pronto pup.” The light and fluffy batter surround the perfectly cooked hot dog with a slight sweetness and a subtle crisp.  No one can resist this amazing flavor combination! 

If you can’t make it to the fair this year, don’t worry. You can achieve all the savory satisfaction at home! I’m using my current favorite pancake mix from Hayden Mills for my batter.  This pancake mix features stone milled White Sonora, a sweet buttery grain that is the oldest wheat variety in North America. Don’t be intimidated by deep frying. It’s always worth it, am I right?! 

Ingredients:

Hayden Mills White Sonora pancake mix (one box)

1.5 cups of melted butter 

1 pk. France44 house-made hot dogs

Wooden grilling/kebab skewers

Canola Oil for frying
Large heavy bottomed pan

Candy Thermometer

Condiments of your choice! (Mustard is non-negotiable here, folks)

Directions: 
1. Make the WHOLE box of pancake mix in a large bowl or in your blender, according to the package instructions (you only have to add water!)

2. Skewer each hot dog with your wooden sticks and place them neatly on a cutting board. 

3.  Now, turning to your pan. I think a dutch oven works great, but you can use a deep skillet. You will want to make sure that it is deep enough to add a few inches of oil.  Pour enough oil into the pan so that it will adequately cover an entire hot dog.  Heat that oil up to 365°F. I will put a candy thermometer right into the oil and leave it there so I can monitor the oil temperature.  You really want to regulate it and keep it as close to 365°F as possible. If the oil gets too hot, your dogs will burn on the outside but not be cooked through on the inside. And, be sure to check the temperature of the oil after each hot dog or two has been fried; the oil tends to cool down a bit after each batch.

4. Dip each dog fully into the batter, multiple times or until you have a very thick coating. Once your oil is hot, carefully lay each dog away from you, into the hot oil. Fry one at a time, until golden, turning if needed. 

Carefully use a tongs to remove each dog, and place on a sheet tray lined with paper towels to absorb any extra oil. 

Slather those puppies in whatever suits your fancy! Mustard! Ketchup! MAYO! 

Or all three. Live your best life! 

Cook Like a Cheesemonger: Manchego Polenta with Shrimp + Chorizo

by Erin Gilleland

Serves 4 — 

Ingredients *indicates product available at France 44 Cheese Shop

1 cup Marano Polenta* (or white grits)

1 cup milk 

2 cups chicken stock*

Half pint cherry tomatoes 

1/2 cup Contadini Sundried Cherry tomatoes in EVOO*

1 lb. Raw frozen Shrimp, peeled and deveined*

1/3 lb. Pasamontes Manchego *

3.5 oz Palacios Chorizo,* cut into coins

4 garlic cloves, minced 

4 tbsp butter*

EVOO*

Salt and Pepper to taste 

Fresh basil (if you want!) 

Directions: 

1. Heat 3 tbsp olive oil in a large pan. Add chorizo, cook for 1 minute over medium-high heat. 

2. Add shrimp. Cook for 2 minutes, tossing often. Add garlic, cook until fragrant. Add cherry tomatoes, sundried tomatoes, olives, and butter. Sauté for 2-3 minutes. Remove from heat.

3. Time to make our polenta! In a saucepan, bring stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper to taste. Turn off the heat, cover and let stand.

4. Add polenta to bowls, cover with chorizo and shrimp mixture! Enjoy! 

Cook Like A Cheesemonger: Sesame Noodles

Chilled sesame noodles are one of our favorite summer dishes, because it’s incredibly low-key, requires ingredients you probably already have in your pantry, and comes together in 15 minutes or less. It’s deeply satisfying, and it’s been a go-to for us after a long day at work, playing tennis, or when it’s too hot to turn on the stove! The sauce is luscious and evenly coats the noodles, the peanuts and cucumber balance out the texture, and fresh herbs and citrus brighten up all the flavors.

Ingredients: 

1 (8oz) packet dried udon or ramen noodles

1 tbsp plus 1 tsp toasted sesame oil, divided

1/4 cup Chinese sesame paste (can use tahini in a pinch, just add an extra teaspoon of toasted sesame oil)

2 tbsp creamy peanut butter (I like Big Spoon Roasters)

1/4 cup Masienda Sesame Pura Macha, plus more for drizzling

1 tbsp sugar

1/2 tsp kosher salt

4 tbsp Matsutake Shoyu 

1 tablespoon black garlic molasses 

2 tbsp fresh lime juice

1/2 cucumber, sliced into matchsticks,

Crushed peanuts, sesame seeds, and scallion for garnish! Top with summer basil if desired. 

1. Cook the noodles (udon or ramen) according the package directions

2. Drain and rinse under cold water, toss with 1 tsp toasted sesame oil

3. Combine peanut butter, chili oil, toasted sesame oil, sugar, salt, shoyu, black garlic molasses, and lime juice. Mix well.

4. Combine noodles, and sesame peanut sauce until well coated.

5. Garnish with sesame seeds, crushed peanuts, sliced cucumber, and more chili oil!

They can last in the refrigerator up to four days, but they never do really do…because you’ll eat them all. Enjoy! 

Cook Like A Cheesemonger: Sweet Corn

It’s time to shuck some ears of sweet corn and light up the grill. This bright and fresh salad pairs charred corn with raw and sautéed zucchini (garden explosion, anyone!?) It’s topped off with bacon, caramelized dates, goat cheese, and summer herbs, and tossed with a lemon honey vinaigrette. I love how the chèvre melts ever so slightly when mixed with the warm corn, and the sweetness the dates bring to the table, making it a perfect salad for passing around at a late afternoon grill-out or backyard dinner. Finish your salad with a generous hand of olive oil, herbs, and kick your shoes off on the porch. 

Ingredients: 

3-4 ears of sweet corn

2 large zucchini 

1/2 small red onion

1 serrano pepper 

3-4 pieces of cooked and crumbled bacon 

4 oz chèvre 

2-3 medjool dates

1/4 cup fresh basil 

Juice of 1 lemon

1 tbsp honey 

1/4 cup neutral oil 

Salt and Pepper 

Instructions:

1. Shuck and grill your corn until nicely charred. You can also do this on a sheet tray in the oven, 400 degrees, for 15 minutes, turning halfway through.

2. Remove kernels from the cob with a sharp knife, place into a bowl, set aside.

3. Use a peeler to make zucchini ribbons (long strips) and slice the rest of the zucchini into half moons, planks, or however you’d like! Brush with oil and grill or sauté 1-2 minutes until tender.

4. Remove the pits from your dates, slice in half, and place in a pan on medium heat until lightly caramelized, turning often (they burn fast!)

5. Slice red onion and serrano thinly. Chop or crumble your bacon, and gently tear your basil.

6. Whisk your lemon juice, lemon zest, honey, and salt and pepper, to taste, and slowly add in oil to emulsify.

7. Time to assemble! Add your corn with zucchini, onion and serranos in a large bowl. Add your lemon vinaigrette, and gently toss. Finish with evoo, if desired.

8. Garnish with bacon, dates, goat cheese, fresh basil, or any summer herb you like!

Cook Like A Cheesemonger: Summer Steak

The best part is, this recipe yields more butter than you’ll need. (You could literally put it on anything, it’s THAT good! Think grilled bread, corn, summer veggies) It can also be easily frozen for later use.

Ingredients:

Two 8 oz Denver (or Ribeye) steaks (an inch thick, or larger)

Green Olive Compound Butter-

4 oz high quality butter (such as beurre de barrate)

¾ cup green olives (such as picholine or cerignola) pitted or sliced

½ cup loosely packed fresh flat-leaf parsley leaves

1/2 cup of fresh basil

1 tablespoon Dijon mustard

2 drained anchovy fillets

1 large garlic clove, smashed

1 tsp salt

1 tsp pepper

Step One:

Let butter come to room temperature and set aside. Put all of the remaining compound butter ingredients into a food processor and pulse 15 times, until a smooth paste forms. Slowly fold your blended herb mixture into your butter, until combined. Transfer to a mixing bowl.

Step Two:

Preheat grill to medium-high. Coat steaks evenly with oil, and sprinkle with salt and pepper, generously. Place steaks on your grill, and cook until desired likeness, 130°F (for medium-rare), 4 to 5 minutes per side. Remove and transfer to a cutting board, generously spread with butter (3 tablespoons per steak). Let steaks rest 5-10 minutes, then cut into 1/2-inch-thick slices against the grain.

*Keep the remaining butter for another use

Super easy, incredibly delicious!

Cook Like A Cheesemonger: Feta-Brined Fried Chicken

Ingredients

 1 whole chicken, broken down (we can do it for you!) 

4 oz Essex St. Feta in brine

1 cup water 

3 cups AP flour

1 tbsp cornstarch 

2 tbsp NY Shuk shawarma spice blend

2 tbsp NY Shuk Signature Harissa 

1 tsp salt 

1 tsp pepper

2 cups full-fat buttermilk 

1 egg 

1/2 cup mayo 

4 F44 house made hamburger buns, lightly toasted.  

Ultra-crispy on the outside, and supremely juicy on the inside, this feta-brined fried chicken sandwich is going to rock your world. Brining— which basically means to soak in a salt solution— ensures that meat stays moist and flavorful, a big reason why this fried chicken sandwich is one of the best we’ve ever had. There. We said it. We utilize some of our favorite products: NY Shuk’s incredible shawarma spice blend and beautiful harissa. 

Directions: 

1. The day before, combine 4 ounces feta + brine, 2 tsp salt, and one cup water in a blender, and blend until smooth. Place chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.

2. Remove chicken from brine, transfer to a paper towel or towel lined tray. Remove the skin! Pat chicken VERY DRY with paper towels, and let rest for 15-20 minutes. This is safe, we promise. You can use the breasts, thighs, or all four!

3. Time to dredge! Dredging the chicken is where you create the crispy crunchy coating. Our dry dredge is a mix of flour, NY SHUK harissa spice blend, and salt, pepper, and cornstarch. Our wet mixture is a combination of beaten egg and buttermilk.

4. Toss your chicken pieces, (one at a time) into the dry mix, shaking off excess, then into the wet, and right back into the dry. Really get in there, down and dirty! You want all of that crunchy texture. This is what dreams are made of, okay…

5. Once you’ve coated your chicken breasts and thighs, it’s time to fry! In a large pot or deep pan heat up 3-4 cups oil to 180C/356F. Place in piece at a time and fry for 3-4 min each side, or until deep golden and crunchy. The internal temp of the chicken should reach 75C/165. (Your oil might reduce in temp after each piece, make sure to fry at 356F, each time)

6. Mix together mayo and NY Shuk signature harissa in a small bowl (50/50 ratio, or as spicy as you like!)

7. Toast your hamburger buns, slather with harissa mayo, and assemble with thick tomatoes or local lettuces! 

Cook Like A Cheesemonger: Grilling Cheese

by Erin Gilliland

It's HOT out there, friends! To keep things consistent, we’re going 100% this week, and we’re grilling halloumi! 

Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is made to resist high heat. It undergoes a double heat treatment, which binds the proteins within, allowing it to resist normal melting temps. Its flavor is tangy and salty. Grilling it feels a little bit like magic, and eating it is pretty magical, too. 

Once cooked, it becomes beautifully crispy and savory on the outside and sensuously melted on the inside, similar to the consistency of a marshmallow when toasted. It's incredibly versatile! Try it pan-seared with eggs and toast for a Cypriot breakfast, or grill it with all those beautiful summer veggies from your garden for an easy go-to lunch or dinner. 

I love to utilize what’s in season, when flavors are the best and brightest version of themselves. This week I pan seared halloumi and cut up some stone fruits (cherries, peaches, plums). I added a handful of arugula and some beautiful heirloom tomatoes for a little brightness onto a heaping spoonful of rich full fat Greek yogurt. 

It was salty, sweet, and exactly what I wanted to consume during this sweltering week, and it made a perfectly balanced lunch. Pair it with a chilled red or a refreshing n/a beverage. 

Ingredients:

Halloumi cheese
1 cup of your favorite Greek yogurt variety (full fat tastes better, just do it ok) 
1 Yellow Peach

2 small red plums
½ cup ranier cherries 
1-2 heirloom tomatoes
Arugula 
EVOO to finish
Flaky sea salt to taste

 Directions:

1. Put a generous amount of greens or yogurt on a plate or shallow bowl. 
2. Slice fresh and juicy summer peaches, plums, rainier cherries, and heirloom tomatoes into one-inch pieces, and add to your plate. 
3. Cut your halloumi into half inch slices. If you plan on grilling your halloumi, oil with EVOO. If pan-searing, place a tablespoon of oil into a pan and heat until shimmering. 
4. Cook your cheese for 3 minutes on each side or until golden and crispy. Plate on top of your salad, and finish with a generous drizzle of olive oil and salt. 

THAT’S IT! YOU’VE WON! You can thank me in person when you come into the shop to grab your grilling cheese. I'll be waiting.

Cook Like A Cheesemonger: Pizza

Is pizza arguably one of the best things you’ll ever eat? Honestly, yes. And we have all the ingredients in-store to set you up for success. Pizza is about as varied and beloved a genre, as opinionated a subject, and also as accessible a food as there is, which makes it potentially one of the best things of all time.

Picking the perfect pie is next to impossible, and it totally depends on your opinion regarding essentials: crust, sauce, shape, toppings, dietary restrictions, and so on.

It all starts with the right flour. We carry (IMO) the best flour for such an occasion, Antimo Caputo “00” tipo, and use it to make our house-made pizza dough. It’s the gold-standard for Neapolitan style ‘za. It’s ideal for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most. Fun fact! It’s one of the “approved suppliers” by the True Neapolitan Pizza Association. Yes, that’s a real thing!

In the end great pizza, like anything else, is all about balance. It's that simple.

Hand crush some San Marzano tomatoes! Layer on our house-made mozzarella or burrata (available every weekend).

We have every cheese you’ll ever need, house-made dough, ground chorizo, sausage, pepperoni, sauces, salami! The list goes on and on. Finish your pie with a beautiful olive oil we carry, some grated parm, and never look back.

Cook like a Cheesemonger: Pork Chops with Rhubarb Agrodolce

by Erin Gilliland

I’m excited to revisit a series that gives our customers an opportunity to connect with our staff, that also additionally highlights products that we love. 

We have access to some of the best pork (from our partners at Pork & Plants) I’ve honestly ever had. Their soy-free pigs are housed in deep-bedded straw and fed grains are that are grown on their farm using sustainable and regenerative principles.

I hadn’t enjoyed a bone-in pork chop for awhile, and IT JUST SEEMED RIGHT! What pairs well with a perfectly cooked, melt in your mouth piece of meat? A tangy, sweet and sour sauce that will cut through all the richness of the pork.

Agrodolce is Italian for “sour” (agro) and “sweet” (dolce). A classic agrodolce recipe contains reduced honey or sugar, vinegar, pine nuts, and a mixture of dried fruits and veggies, such as golden raisins, red onion, or currants, but it varies. (Is ketchup secretly an agrodolce? 👀 Chew on that one for a minute…)

This is where it gets weird. I had a bunch of rhubarb in my fridge I was planning on making a tart with, it really needed to go. Everything has a savory side, right!? 

It turned out beautiful. 

Stop in and grab some pork chops! Slather them in a bright and beautiful sauce, serve with fluffy couscous, veggies, or a pasta salad from our deli. You won’t regret it. 

INGREDIENTS 

1-2 tablespoons oil of your choice 

1-2 Bone-in pork chops ( or T-Bones ) 

Kosher salt and freshly ground pepper

1/2 medium red onion, sliced thin

2 tablespoons brown sugar

2 tablespoons red-wine or sherry vinegar

1 pound rhubarb stalks, sliced into 2-inch pieces

RHUBARB AGRODOLCE

Heat the oil, onion and cook, stirring, until softened, about 2 minutes. Stir in sugar, vinegar and rhubarb. Cook, partially covered and tossing occasionally, until rhubarb is tender and the juices in the pan are thickened, 3 to 5 minutes. It goes fast! 

PORK

Pat the pork dry, and generously season with salt and pepper, and I mean generously. 

Cook them however you’d like, honestly. One of our meatmongers can gladly give you some advice! Grill ‘em! Sear them hard in a cast iron to get a crust, render off some of the fat (the best part IMO) and finish in the oven to your temperature preference. 

(Pro tip: save all those pan juices!!)