Cook Like A Cheesemonger: Sheet Pan Chicken

I’d happily invite you to ask anyone in the Cheese Shop about my particular passion for perfectly roasted poultry, and I’m honestly surprised that I haven’t posted a crispy pan-seared duck breast, or a spatchcocked bird yet. (Don’t even get me started on wings, ok!)

Having a meal come together all in one swift, satisfying, delicious motion is exactly what you need when you don’t feel like stressing about what you’re going to put on the table. Crispy roast chicken with caramelized smashed potatoes and gremolata will make your dreams come true, and your dinner won’t only be a massive flavor bomb, but also incredibly stress free. This recipe is inspired by Alison Roman, who has made countless sheet tray dinners look exceptionally beautiful. 

It truly really shines because of the hand ground spices. Coriander seeds, peppercorn, and fennel add such a fantastic depth of flavor. If you don’t have a mortar and pestle, or a designated spice grinder, you can always fall back on a F44 homemade spice rub! Any will do! 

This meal is full of protein and makes fantastic leftovers. (Although, there weren’t any…) Have a delicious week, friends! 

Ingredients: 

1 whole 3-4 lb chicken, broken down into 8 pieces. 

1 lb. Bag of baby gold potatoes

1 head of garlic, peeled and smashed 

1 lemon, sliced into rounds 

1 tbls of coriander seeds

1 tbls of black pepper seeds

2 tbls whole fennel seed

4 cloves of garlic 

Gremolata:

1 bunch of parsley

1 clove garlic, grated

1 tablespoon lemon juice

1 tsp lemon zest 

1/2 cup EVOO

Salt 

Directions: 

1. Make your rub! Toast all the coriander, black pepper, and fennel on the stove until fragrant. Grind in your mortar and pestle until broken down (or in a food processor, blender if need be) and add your garlic and smash into a smooth paste, adding the evoo. Rub all over your chicken, place in a bowl, and let marinate for at least one hour.

2. Wash and boil your potatoes until they are fork tender. Using a glass cup, smash them flat and arrange on a parchment lined tray with your lemon slices. Season with salt and pepper, drizzle with olive oil, and add your chicken, arranging on top.

3. Salt the chicken, and let come to room temp for 15 minutes.

4. Bake in a preheated oven (425 F) for 45-55 minutes. Top with gremolata and enjoy!

Gremolata: 

1. Finely chop your parsley, zest your lemon.

2. Grate your garlic clove, and mix in your olive oil and lemon juice/zest. Add salt and pepper.

Cook Like A Cheesemonger: Spaghetti & Meatballs

Oh, life is busy! I grew up with four lively siblings, and parents that had very busy careers. We were always on the go, whether it was after school events, weekend sports, theatre, camps, social activities, you name it, we were involved. We did it all! In between juggling our crazy schedules, my Mother managed to make sure we had delicious and nurturing dinners, and there is one that I always fall back on when I’ve had a long day. It’s very simple, and extremely satisfying. It’s a variation of Marcella Hazan’s famous tomato sauce, with fresh herbs, and homemade meatballs. Yes! It’s loaded with butter, ok! But the butter really brings you all the “feel good feels,” and gives the sauce an unparalleled velvety richness that you truly can’t beat. France44 Cheese happens to also make some incredibly delicious fresh pasta every week (lucky us!) This is one of the quickest, most satisfying dinners, that will put you in the best state of mind and leave you wonderfully content. 

Ingredients:

1 lb of F44 fresh pasta (I used spaghetti) 

Sauce- 

1 28oz can of San Marzano tomatoes

5 tablespoons butter 

1 tablespoon sugar

1 whole onion, peeled, sliced in half 

Fresh basil to finish

Salt to taste 

Meatballs- 

1/2 cup breadcrumbs 

2/3 cup milk

1 lb F44 House Grind/or Italian sausage 

1/4 medium onion finely diced or grated

2 cloves garlic minced

1 large egg beaten

1 tsp salt or to taste

1/2 tsp black pepper

1/4 cup Parmigiano-Reggiano

1 tbsp fresh parsley

Directions:

1. Make the sauce. Put the canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

2. Put all of your meatball ingredients into a large bowl, and mix by hand. With clean wet hands, shape into whatever size meatballs you’d like! Mine were around 3 ounces.

3. Place meatballs on a parchment lined sheet tray, and broil for 10 minutes. (I finish them in the sauce for another 15)

4. Once your sauuzz has been cooking for close to an hour, take out the onion and discard. Add your meatballs!

5. Bring a large pot of water to a boil, and toss in your fresh pasta. It literally only takes a couple minutes to cook.

6. Put all these things together, and finish with fresh basil. You’ve won. Like, truly. Enjoy!

Cook Like A Cheesemonger: Apple Cake

It’s our favorite time of year, for there seem to be so many things to celebrate: the kids are back at school, the mornings are perfectly crisp, and the holiday season draws ever nearer. For many, next week represents the start of the new year: Rosh Hashanah. We made a traditional apple cake to celebrate, using Zestars from one of our all-time favorite purveyors: Ames farm, based in Watertown, MN. This cake comes together easily using pantry ingredients, and highlights the beautiful fall apples. Whether you're celebrating the New Year, or just a Sunday night, we hope you'll find time to enjoy this deliciously simple recipe. 

Ingredients: 

4 large apples (we used Zestars)

1 tablespoon lemon juice (to prevent apples from browning as you cut)

2 tablespoons margarine (or butter)

1-2 tablespoons sugar

1 cup flour

3/4 cup sugar

2 eggs

1/2 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla

2-3 tablespoons demerara sugar (optional)

Directions:

1. Preheat oven to 350º F. Grease and flour a 9-inch round cake pan or springform, or an 8X8-inch square pan.

2. Peel, core, and cut the apples into 12-14 slices each. Drizzle with lemon juice to prevent browning.

3. Melt 2 tablespoons butter in a large sauté pan. Add 2 tablespoons sugar, and apples. Sauté for 10 minutes until softened.

4. While the apples are cooking, mix all of your other ingredients in a large bowl (except the demerara sugar). The batter will be pretty thick.

5. Add half of your cooked apples (including juice) to your batter and gently mix.

6. Pour batter into prepared pan. Smooth with a spatula.

7. Top with the rest of the apples, and sprinkle Demerara sugar all over the top (optional)

8. Bake at 350 degrees for one hour. Let cool completely. Enjoy!

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!