Download The Cheesemonger's Seasons: Recipes for Enjoying Cheeses by Chester Hastings PDF

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By Chester Hastings

Relish a 12 months of remarkable cheese-centric dishes with The Cheesemonger's Seasons. during this superbly photographed quantity, Chester Hastings bargains his favourite recipes for cooking with cheese. As a chef, he is familiar with the right way to rework uncooked constituents, and as a cheesemonger, he is a cheese genius. along with his talents, he stocks how you can fit peak-season produce with fantastic cheeses to create encouraged takes on classics in addition to imaginitive new style combos. 90 recipes are geared up through season, and comprise appetizers, aspects, mains, and muffins. The Cheesemonger's Seasons is a go-to cookbook that would carry a bounty of vegatables and fruits to the desk in scrumptious new methods.

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Additional info for The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables

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Knead the dough, dusting your hands and the board with more flour as needed to prevent sticking, until the dough is still slightly sticky but elastic, with a nice spring when you touch it, 5 to 10 minutes. Pat the dough into a ball, return it to the bowl, and rub all over with the remaining 1 tbsp olive oil. Re-cover and rest until doubled in bulk, about 1 hour longer. Meanwhile, squeeze the juice from 1 lemon half into a bowl of water and set aside. Clean the artichokes by snapping off the tough outer leaves until you get to the pale yellow inner leaves.

Transfer the Romanesco to a rimmed baking sheet. Roast in the upper part of the oven, stirring once halfway through, until golden on the edges and tender, about 20 minutes. Serve immediately. FRITTATA WITH DANDELION GREENS AND OSSAU IRATY SERVES 2 4 oz/115 g dandelion greens 2 tbsp extra-virgin olive oil 1 garlic clove, chopped Sea salt and freshly cracked black pepper 6 large eggs 3 oz/85 g Ossau Iraty or other semihard sheep’s-milk cheese, shredded Dandelion greens quickly sautéed in extra-virgin olive oil with a touch of garlic are amazing simply as a side dish to fish, chicken, or pork.

Cheese is as much an agricultural product as it is an artisanal one. The humble and wholesome cooking of rural France, Italy, and Spain, as well as the farmstead kitchens of the United Kingdom and the United States, are replete with the traditional union of the pasture and the field. Cheese begins first and foremost as grass, so it is only natural to pair it with spring’s pods and stalks, summer’s riot of fruits, autumn’s treasures of the vine, and winter’s nutrient-rich leaves and roots. I often turn to the farming communities where the cheeses I love are produced to see what the people of the land themselves do with their own creations.

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