’11 & 12: CHEESE COLLECTIONS

2011

1011 Lady Laurier d'Arthabaska Ripened CheeseOlives Fougasse & Lady Laurier d’Arthabaska Ripened Cheese
1011 Olives Fougasse1011 Olives Fougasse & Lady Laurier d'Arthabaska Ripened CheeseLady Laurier d’Arthabaska Soft-Ripened Cheese (✦✦✦✦)
by Fromagerie 1860 DuVillage (Québec, Canada)
A Québec cheese packaged in a traditional corrugated cardboard box., and is named after Sir Wilfred Lauruer and his wife. It’s very creamy and has a slight vanilla/floral undertone. Not as runny as triple cream brie, the texture resembles softened butter. It’s very rich and just melts in your mouth.

1011 Sir Laurier d’Arthabaska Cheese 1 1011 Sir Laurier d’Arthabaska Cheese 2Sir Laurier d’Arthabaska Cheese (✦✧✧✧✧)
by Fromagerie 1860 DuVillage (Québec, Canada)
It is mellow in taste, but has a pretty pungent aroma. The rind is quite coarse, I don’t think it’s edible.

  • Washed-rind cheese.
  • British Empire Cheese Show 2004·2nd

1111 La Tentation de Laurier 1 1111 La Tentation de Laurier 2La tentation de Laurier (✦✦✦✧✧)
by Fromagerie 1860 DuVillage (Québec, Canada)
A soft, ripened cheese with a soft edible rind. Interior is creamy and quite flavourful on its own. It is a bit too salty.

  • Royal Agricultural Winter Fair 2010·2nd (Open Class category, Ontario)

1011 Champfleury Cheese1111 Champfleury Cheese

Champfleury Cheese (Saint-Hyacinthe, Québec) (✦✦✦✦✧)
Champfleury is a unique washed-rind soft cow’s milk cheese that has the interior texture of a double cream brie enveloped in a delicious coppery orange rind. It has a pronounced bouquet and an irresistable fruity flavour. The poppy featured on the packaging, with its beautiful vibrant red petals, is a reminder of the French (Normandie) inspiration for this cheese.

  • British Empire Cheese Show 2008·3rd (soft cheese category, Champfleury) 
  • Origin: Montérégie
  • Type of cheese: Soft, bloomy rind cheese
  • Type of milk: Cow’s milk
  • Flavour: Distinctive mushroom flavour aroma

1211 Président BriePrésident Brie (France) (✦✦✦✦✧)
Creamy and Buttery.

2012

0112 Servizio Bontà Più Gorgonzola Dop0112 Gorgonzola Dop on Baguette

Servizio Bontà Più  (✦✦✦✦✦)
Gorgonzola Dop
A creamy blue cheese that has a mild pungent taste.

1012 Le Pizy Fromage Affiné à pâte molleLe Pizy Fromage Affiné à pâte molle  (✦✦✦✦✦)
Creamy and buttery, a very flavourful soft ripened cheese.

  • Quebéc’s Sélection Caseus awards 2010

1112 Le petit Placide L'abbaye St BenoitLe petit Placide L’abbaye St Benoit (✦✧✧✧✧)
Soft surface ripened cheese from l’Abbaye Saint-Benoît, QC. It’s very dry and flavourless. The rind is also very dry and not every edible.

March ’12: Pesto Salami Double Cheddar Pizza

Ingredients:

  • Pizza Dough
  • Pesto
  • Hungarian Salami
  • Arugula
  • Double Cheddar

Settings:

500F; 20min

December ’11: Prosciutto Mushroom Arugula Goat Cheese Pizza

Should pile up more arugula.  They shrink a lot after baking.

Ingredients:

  • Pizza dough
  • Prosciutto
  • Mushroom
  • Arugula
  • Chopped garlic in extra virgin olive oil (soak overnight)
  • Damafro Chèvre des Alpes Soft Unripened Cheese, Poivre

[Quebec] (✦✦✦✦✧)
Pepper flavoured.  It is very creamy and mild in taste.

Settings:

500F; 15min

October ’11: Whole wheat pizza with ham, leek & mozarella

Ingredients:
Whole wheat pizza dough
Low-fat smoked ham
Leek
Skim Mozarella
Tomato sauce (season with herbs)

Settings:
500F; 15 min

July ’11: Blueberry peameal pizza

Blueberry peameal bacon pizza

with chives and goat cheese stuffed crust

I wanted to use up the goat cheese that was about to expire in the fridge.  I was going to use basil but I couldn’t find any at No Frills so I bought chives instead.  Since there were so many recipes out there that pairs blueberry with goat cheese, I decided to give it a try on a pizza.  The final pizza rose beautifully from the fresh dough and was delicious 😆

Ingredients:

Crust:
Goat’s milk cheese…………….8 oz
Chives
Black pepper
Olive oil

Toppings:
Cherry tomatoes
Blueberry
Peameal bacon
Scallions (white part)
Skim mozzarella cheese

Directions:

  • In a small bowl, combine goat cheese and basil until mixed. Add a grind of black pepper.  Add some olive oil if mixture is hard to stir  Set aside or allow to sit in the fridge.
  • Lay the pizza dough on a lightly floured surface and roll very thin. Along the outer edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom.

  1. Preheat the oven to 500 F.
  2. Lightly paint the pizza crust with olive oil, then layer the julienned peameal bacon on it. Sprinkle the scallion over the peameal bacon, then add the cherry tomatoes and blueberries, evenly distributed. Top with skim mozzarella. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

May ’11: Pretzel Rolls

The food processor method did not work out very well.  I ended up hand kneading the dough.  First time for everything 🙂  The rolls were soft and fluffy inside.

Adapted from http://butteryum.blogspot.com/2011/05/pretzel-rolls.html

Makes 8 rolls

Ingredients:

Bread flour……………………2 3/4 cups
Yeast…………………………..1 envelope (2 1/2 teaspoons)
Fine salt……………………….1 teaspoon
Granulated sugar……………1 teaspoon
Warm water…………………..1 cup plus 2 tablespoons [substituted with warm milk]
Water……………………………8 cups
Baking soda……………………1/4 cup
Granulated sugar…………….2 tablespoons
Egg white, beaten (glaze)…..1
Coarse salt

Directions:

Combine flour, yeast, salt, and 1 teaspoon sugar.  Slowly add warm milk and knead dough.  Remove dough from workbowl and place in an oiled bowl, cover with plastic wrap, then a towel.  Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).

Punch down dough and cut into 8 equal pieces.  Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.  Place rolls on a parchment lined sheet pan; space evenly.  Cover with towel and place in a draft-free location to double in size.  Preheat oven to 375F.
Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.  Using a slotted spoon, one at a time, put the rolls in the boiling water for 30 seconds per side.  Remove from water, drain, and place back on parchment paper.
Brush rolls with beaten egg white and sprinkle liberally with coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an “X” on top of each roll (make deep cuts).
Bake in a 375F oven for about 25 minutes.  Cool on a rack for 10 minutes before eating.  Best if eaten the day they’re made.

Notes:

  • Depending on the yeast you use, this recipe will take 2-3 hours from start to finish.
  • Although these rolls are really yummy when they’re still warm, I find they taste most like a pretzel after they’ve been allowed to cool completely.

迎春接兔 ’11:黃金糕

小時候最愛吃的新年年糕第一位就是黃金糕,然後是紅年糕、馬蹄糕、白年糕。高中時不再愛吃甜的年糕了,愛上吃芋頭糕和蘿蔔糕。現在我做的甜年糕都把糖減半,甜度剛剛好!

平生最怕有酵母的食譜(可是又偏偏最愛吃用酵母發酵的麵包糕點 😕 )。溫度和濕度都會影響發酵,而且發酵過度的麵糰酸酸的,味道不好(sourdough bread 除外)。膽粗粗的我最後還是決定挑戰這個新春年糕。原本是印尼的糕點 (Indonesian Honeycomb Cake / Bika Ambon),因其金黃色及裏面有一條條向上的坑紋,寓意黃金滿屋和節節高升。其實可能是白糖糕的表親 😆

擔心了一個下午,還好酵母沒死掉 🙄 。焗的時候,廚房香的像中式糕餅屋 😉 。黃金糕發得好, 切開可以見到一絲絲氣孔。可能不是最美的黃金糕,但味道跟小時候吃的一模一樣。最重要是發酵成功,麵糰沒有變酸。我覺得算是非常成功了 😆 !

Adapted from http://shirleyliving.mysinablog.com/index.php?op=ViewArticle&articleId=1549939

材料:

椰汁…………………………………………………………………………300mL [用了400mL] 鹽…………………………………………………………………………….1/4茶匙
牛油…………………………………………………………………………20g
木薯粉/菱粉 (tapioca starch)………………………………….250g
乾酵母 …………………………………………………………………….5g [用了一整個packet,可能是食譜的兩倍吧]
水…………………………………………………………………………….20ml [跟packet的説明,用了60mL]
雞蛋………………………………………………………………………..4隻
砂糖…………………………………………………………………………200g [用了120g]

做法:

1.       乾酵母加水[加糖5g]拌勻, 置室溫15分鐘至完全溶解。

2.       牛油隔水座溶, 倒入電飯煲內鍋。

3.       乾淨盆内加入椰汁和鹽拌勻。逐少逐少加入木薯粉拌勻

4.       雞蛋和糖放入另外一個大盤裡,用打蛋器攪打至奶白色(像做海綿蛋糕攪打的方法一樣,體積變大至2倍大,大約需要攪打5、6分鐘)。

5.       將蛋漿和酵母水加入木薯粉漿內拌勻

6.       蓋上電飯煲蓋, 啓動電飯煲保溫功能讓黃金糕發酵, 發酵其間每15分鐘用刮刀拌勻1次, 全程拌勻4次

7.       第一次發酵後,把麵糊倒入已經塗了油的盤裡,再進行第二次發酵。[我放在40C的焗爐内用鋁紙蓋上糕盆] 大概1個小時,發酵後見到麵糊體積膨大,而且表面有許多小氣泡,這時候就發酵成功了

8.       放入已預熱200度焗爐內焗約30-40分鐘即成。烤至表面的泡泡停子,就可以開上火烤乾表面即可。

13×9 Baking pan; makes 32

Calories: 74 | Total Fat: 4.4g (Saturated: 3.1g) | Cholesterol: 30.4g | Total Carbohydrate: 7.6g (Sugar: 3.1g) | Protein 1.4g

小貼士:

  • 做黃金糕最重要是確保發酵成功, 所以發酵的時間和溫度很重要.電飯煲的保溫功能可維持溫度於攝氏40度左右, 是發酵的最佳時間. 利用電飯煲的保溫功能來做發酵, 可解決因天氣和溫度影響, 而做成發酵不足或發酵過度而變酸的問題.
  • 初次發酵時, 要每隔15分鐘將粉漿攪動1次, 確保發酵均勻; 粉漿倒入糕盆後, 則不可再攪拌, 這樣做出來的黃金糕才會出現均勻的小孔和坑紋, 吃起來才能鬆軟彈牙.
  • 黃金糕的糖粉多, 容易焗燶, 宜放在焗爐下層烘焗, 若覺得面層顏色夠深, 可在糕面蓋上錫紙, 以免焗燶
  • 要知道糕身是否熟透, 可用小刀插入糕中間, 若見到刀沒有沾上麵糊便已熟
  • 剛焗好的黃金糕可切厚件馬上吃, 雪凍後則可切成約1cm薄片煎成金黃色.

Previous Older Entries