July: Magazine Recipes

Sshhh... opportunities to utilise July’s post-it marked recipes while away on short breaks in the Bay of Plenty and Waiheke Island with friends were squandered. On the flip side, four new recipes were devoured and June’s Chicken Sausages with Lentils, Walnuts and Feta from Dish Issue 60 June / July 2015, a hit last month, was made again.

Lazy Sunday Night Fare

Wow!  Taste magazine’s stunning cover ‘Trio of sugars’ cake with caramel pears caught my eye but recreating that cover would need to wait for a special occasion.  One wintry afternoon snuggled on the couch with a coffee, Katie Quinn Davies’ article Italian love affair hooked me in – Spaghetti with tomato, bacon, capers and mint. A quick trip to the supermarket, bacon swapped for chicken bacon, this winter-warming dish will most definitely get made again.

Prep done...

Prep done...

The new look Taste magazine The July / August Issue 112 is on sale now or if you can’t wait, the recipe is on Katie’s website:

What Katie Ate » Spaghetti with tomato, bacon, mint and capers

Spaghetti with tomatoes bacon capers and mint

Spaghetti with tomatoes bacon capers and mint

Easy Mid-week Vegetarian Dinner

For an easy mid-week vegetarian dinner you can’t go past the Roasted Cauliflower and Sage Butter Chickpeas from Farro Fresh’s Winter Feast magazine (available in stores). The herbaceous buttery sauce transformed the cauliflower and chickpeas into a tasty wholesome dish – perfect on its own or served as a side dish with pan fried fish.  Simply scrumptious!

Simmering sage butter

Simmering sage butter

Roasted cauliflower with sage butter chickpeas

Roasted cauliflower with sage butter chickpeas

Family Dinner

Thick stalks of rhubarb from a friend’s Waiheke garden deserved something more than a crumble. Family for Sunday night dinner provided the perfect excuse for a two courses.  Chicken with Mushrooms and Tarragon Dish Issue 60 June / July 2015 worked a treat as our main, served on a bed of quinoa with brown and black rice. There was even enough for leftovers for lunch the next day.

Chicken with mushroom and tarragon

Chicken with mushroom and tarragon

Having never attempted a clafoutis before the texture of the Rhubarb and Apple Clafoutis from Cuisine Magazine July 2015 was unexpected – the pudding was punctured with fragrant vanilla bean and best served warm with runny cream. The dessert is free of refined sugar too!

Mascerating the rhubarb

Mascerating the rhubarb

Rhubarb and Apple Clafoutis

Rhubarb and Apple Clafoutis

While you get so many more recipes from the printed magazines, for some immediate inspiration or more online recipes:

Farro Fresh – Your Everyday Fresh Market

Taste - Recipes | Baking | How to cook

Dish: Good Enough to Eat

Cuisine News | Stuff.co.nz

Enjoy your Sunday. I’m making time to mark recipes in the latest pile of food magazines!

Michelle


 

Cracking the Wheel

Earlier this afternoon, thanks to Farro Fresh, I had the opportunity to have a one-on-one chat with cheesemonger Calum Hodgson and to crack the wheel of a 38kg Parmigiano Reggiano.  Calum is the resident cheesemonger at Sabato, supplier of Parmigiano Reggiano to Farro Fresh and works alongside Farro Fresh to educate their team and customers on the production, origins and tastes of artisan cheeses.

Certification mark – Parmigiano Reggiano Consorzio Tutela and year of production. 3276 identifies the producer

Certification mark – Parmigiano Reggiano Consorzio Tutela and year of production. 3276 identifies the producer

Deciding to leave the cracking of the wheel to the expert, I watched the skillful and precise process from: scoring the thick outer, to the insertion of a fat wide knife into the centre and the gentle prising along a natural fissure in the cheese to ensure minimal wastage in the process – first in half, then into quarters and finally into wedges.  The aim that every wedge support itself to sit upright on the plate for presentation. 

Scoring outer of Parmigiano Reggiano wheel 

Scoring outer of Parmigiano Reggiano wheel 

Inserting wide flat knife into centre to commence cracking down scored line

Inserting wide flat knife into centre to commence cracking down scored line

Fast Facts about Parmigiano Reggiano*

  • 16 litres of milk make 1 kg of Parmigiano Reggiano
  • It takes approximately 550 litres to make one wheel 
  • The optimal weight for a wheel is 41 kg
  • Milk is used straight from the cows without additives or treatment of any kind
  • Parmigiano Reggiano is made by hand
  • Each wheel of cheese has its own marks of origin
  • Parmigiano Reggiano can be aged for 24 months or more
  • A certification mark is applied to the wheels that pass inspection

*Source: Consorzio del Formaggio Parmigiano Reggiano 2011

Calum and the Parmigiano Reggiano pyramid

Calum and the Parmigiano Reggiano pyramid

That first smell and taste of pineapple still lingers on my mind, a sweetness not anticipated. Time to grab a chunk of Parmigiano Reggiano with a few drops of balsamic vinegar and a glass of wine. Somehow I can't see myself ever buying pre-packaged so-called Parmigiano Reggiano ever again!

Enjoy your weekend.

Michelle

 

 

Unusual Bedfellows and Philistines

It was an intimate affair with hearty introductions all round.  Meticulously laid tables and a strong directive from our black-aproned host. Don’t touch a thing. Don’t smell.  Don’t drink.  And please, definitely no tasting. Wait until she arrives.

The tasting plate

The tasting plate

She, none other than Juliet Harbutt, The Cheese Web - world leading authority on cheese and cheese making.  Informative as expected. Candid, colloquial and witty an amazing surprise.  Charming too, playing on the lively banter of some rather cheeky fellow tasters, who shall remain nameless.

Julie Harbutt, The Cheese Web

Julie Harbutt, The Cheese Web

Tantalising our Senses

Our evening of look, smell, taste began. Cut from the middle, no rind.  Now cut a piece including rind. Squash between your fingers and gently massage, don’t smell, just taste. Yes cheese and onion.  Now smell - that smells like poo! Truly it did. Smell, taste, try it with cider; no don’t bother, try it with Riesling instead. That works don’t you think, to which we responded with delight.

Encouraging us to describe flavours exactly as they tasted; discovering cheese has a tasting vocabulary all of its own.  Supple, grainy, metallic, nutty and even squeaky, as in squeaky clean and much more. 

The Fat Challenge

There was even a test mid-way through. To put cheeses in order of what we thought is their fat content.  Only one or two got the order 100% correct.  One her niece, who we suspect may have been set the challenge once or twice before.

  • Butter                 84%
  • Cheddar            34%
  • Edam                  26%
  • Brie                      24%
  • Feta                     21%
  • Sour cream       18%

Unusual Bedfellows

Eclectic, our fellow cheese lovers and the beverages matches. Cheese and wheat beer. Cheese with dry cider, Viognier and dry Riesling. Many surprised that Pinot Noir and tawny port only got a brief mention when we got to the ‘blues’.

Fellow cheese tasters

Fellow cheese tasters

Raucous laughter.  Off the cuff quips.   A fabulous night had by all, even the guy who detested blue.  One looks forward to more mouthwatering events at Farro Fresh – Your Everyday Fresh Market.

Michelle

ps if you serve cheese after dessert you’re either a philistine or British - Juliet’s words not mine.