Episode 111: Cheese

Herb Cheesecake with Parmesan and Rosemary Crust
Stracciatella Soup with Bruschetta Crouton
Cheese-Roast Chicken
Blue Cheese Grits with Roasted Garlic
Roquefort Terrine with Dried Fruit Compote

HERB CHEESECAKE WITH PARMESAN AND ROSEMARY CRUST
Preparation is easy

For the base:
4 ounces grated Parmesan (1 cup)
1 cup dried breadcrumbs (140 grams)
1 tablespoon fresh rosemary, minced (15 millilitres)
1/3 cup unsalted butter (75 grams)

For the filling:
10 cloves unpeeled garlic
1/3-cup olive oil (70 millilitres)
1 ½ pounds cream cheese (750 grams)
1-cup crème fraiche (8 fluid ounces)
3 large eggs
3 tablespoons flour (45 grams)
Salt and pepper
1 tablespoon fresh chervil, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
½ cup red pepper, finely diced
2 egg whites at room temperature

Preparation time is 3 hours
Preheat the oven to 350 degrees Fahrenheit

For the crust, melt the butter and then mix all the ingredients together and press them into the bottom of a 9-inch false-bottomed pie tin. Put into the fridge to chill.

Roast the garlic cloves in a small pan in the oven with the olive oil for 15 to 20 minutes or until they are soft. Set them aside to cool. Reduce the oven temperature to 325 degrees. Once cool, squeeze the garlic out of its skins into the bowl of a food processor. Add the cream cheese, crème fraiche, 3 eggs, flour and salt to the bowl. Whiz until thoroughly mixed and then add the herbs. Whiz again.

In a separate, clean bowl, beat the eggs until stiff peaks form and stir a spoonful of the egg whites into the cream cheese mixture. Slowly incorporate the remainder of the egg whites. Pour the cream cheese mix into the chilled piecrust and move it to the oven to bake for 45 minutes. Do not remove the cheesecake from the oven, but turn the oven off and allow it to sit there for a further hour. Then remove the cheesecake from the oven and set aside on a wire rack to cool.

Serve with mixed leaves for a light lunch.

Yield: 6 servings
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STRACCIATELLA SOUP WITH BRUSCHETTA CROUTON
Preparation is easy

2 litres rich chicken stock (4 pints)
5 large eggs
2 ounces grated Parmesan cheese (1/2 cup)
Freshly grated nutmeg
2 tablespoons parsley, chopped
2 roma tomatoes, peeled, diced (45 grams)
1-tablespoon olive oil (15 millilitres)
6 slices day old baguette

Preparation time is 25 minutes

Bring the chicken stock to a lively boil in a pan. In a separate pan, bring some water to a boil. Puncture the skins of the tomatoes and drop them into the boiling water for 20 seconds. Drain and peel. Dice the tomatoes.

Brush the slices of baguette with olive oil and slide the under the broiler for a few moments to begin to turn golden coloured. In a small bowl, whisk the eggs and add the cheese and a grating for fresh nutmeg. Add the parsley and mix well.

Season the tomatoes with salt and pepper. Mix well and put a small amount of tomato on each slice of baguette. Put a slice of baguette in the bottom of each bowl. Slowly pour the egg mixture into the boiling broth, whisking all the while. Whisk for 3 minutes, or until all the egg pieces are cooked.

Pour the soup over the pieces of bruschetta toast and serve immediately.

Yield: 6 servings
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CHEESE-ROAST CHICKEN
Preparation is easy

1 4-pound chicken (2 kilograms)
Salt and pepper
2 tablespoons fresh thyme, minced
2 tablespoons fresh oregano, minced
1 tablespoon fresh basil, minced
1 sprig rosemary, leaves removed and minced
1 onion, peeled and quartered
1 lemon, quartered
10 ounces Bourdin cheese
¼ cup dry white wine

Preparation time is 2 hours
Preheat the oven to 400 degrees Fahrenheit

Wash the inside of the chicken and remove any visible pieces of fat. Season the cavity with salt and pepper and a tablespoon of thyme and oregano. Stuff the onion and lemon pieces into the cavity too.

In a bowl mix together the Bourdin, basil, oregano, thyme, rosemary. Then run your hand between the skin and the meat of the chicken. Once you have created space, stuff the cheese and herb mixture under the skin, taking care not to puncture it.

Tie the legs of the chicken together and tuck the wing tips in. Rub the top of the chicken with salt, pepper and the olive oil. Place the chicken on a rack in a roasting tray and roast for 15 minutes. Then reduce the heat to 350 degrees and roast for an hour, or until the juices run clear when a knife is inserted between the leg and body of the bird.

Once cooked, remove the chicken and deglaze the pan with the white wine. Bring to the boil and scrape any pieces from the bottom of the pan. Serve with the pan juices.

Yield: 6 servings.
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BLUE CHEESE GRITS WITH ROASTED GARLIC
Preparation is easy

1 head of garlic
1-tablespoon olive oil (15 millilitres)
5 cups cold water (1.25 litres)
Large pinch of salt
2 cups regular grits (400 grams)
Tabasco sauce
4 tablespoons unsalted butter (60 millilitres)
8 ounces crumbled blue cheese
2 eggs, beaten
Black pepper

Preparation time is 1 hour 15 minutes
Preheat the oven to 350 degrees Fahrenheit

Place the head of garlic on a baking sheet, brush with olive oil and roast for 15 to 20 minutes, until soft. Remove the garlic and set aside to cool. Raise the oven temperature to 400 degrees Fahrenheit.

Put the water in a heavy saucepan and add the salt. Slowly stir in the grits, adding them in a steady stream over a medium heat. Cook and stir for about 10 minutes, or until thick and smooth. They should be a soupy consistency. Add more water if necessary.

Squeeze the garlic into the grits; add a large dash of Tabasco sauce, butter and the cheese, keeping aside one handful. Stir in the eggs and season with pepper.

Pour the grits into a baking dish and sprinkle the remaining cheese over the top. Bake for 30 to 40 minutes or until puffed and golden. Serve with roast chicken.

Yield: 6 servings
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ROQUEFORT TERRINE WITH DRIED FRUIT COMPOTE
Preparation is easy

250 grams unsalted butter at room temperature (8 ounces)
700 grams Roquefort cheese at room temperature (1 pound 4 ounces)
1-½ tablespoons sour cream

For the compote:
1-cup raisins
2 cups balsamic vinegar

Preparation time is 20 minutes, chilling overnight

Line a terrine with plastic wrap. Divide the Roquefort cheese in half. In a mixer, using a paddle beat the butter until pale a smooth. Add one half of the Roquefort and beat until creamy and smooth. Add the sour cream and mix well. Crumble the remaining cheese into the whipped cheese and cream mixture. Spoon the mixture into the terrine and pack down well to remove any air bubbles. Chill the terrine overnight.

Put the raisins to soak in a cup of hot water for 30 minutes. Put the balsamic vinegar in a small saucepan and allow it to reduce by two thirds over a low heat. It should be thick and viscous. Drain the raisins and add them to the balsamic reduction. Stir well.

Cut the terrine with a hot knife - run it under very hot water for a minute before using it. Serve with a spoonful of the balsamic raisin compote and toasted almonds.

Yield: 8 servings
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Recipe Courtesy of Chef Michael Allemeier, Executive Chef at Teatro in Calgary, Alberta, Canada