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! 

Cook Like A Cheesemonger: Grilling Cheese

by Erin Gilliland

It's HOT out there, friends! To keep things consistent, we’re going 100% this week, and we’re grilling halloumi! 

Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is made to resist high heat. It undergoes a double heat treatment, which binds the proteins within, allowing it to resist normal melting temps. Its flavor is tangy and salty. Grilling it feels a little bit like magic, and eating it is pretty magical, too. 

Once cooked, it becomes beautifully crispy and savory on the outside and sensuously melted on the inside, similar to the consistency of a marshmallow when toasted. It's incredibly versatile! Try it pan-seared with eggs and toast for a Cypriot breakfast, or grill it with all those beautiful summer veggies from your garden for an easy go-to lunch or dinner. 

I love to utilize what’s in season, when flavors are the best and brightest version of themselves. This week I pan seared halloumi and cut up some stone fruits (cherries, peaches, plums). I added a handful of arugula and some beautiful heirloom tomatoes for a little brightness onto a heaping spoonful of rich full fat Greek yogurt. 

It was salty, sweet, and exactly what I wanted to consume during this sweltering week, and it made a perfectly balanced lunch. Pair it with a chilled red or a refreshing n/a beverage. 

Ingredients:

Halloumi cheese
1 cup of your favorite Greek yogurt variety (full fat tastes better, just do it ok) 
1 Yellow Peach

2 small red plums
½ cup ranier cherries 
1-2 heirloom tomatoes
Arugula 
EVOO to finish
Flaky sea salt to taste

 Directions:

1. Put a generous amount of greens or yogurt on a plate or shallow bowl. 
2. Slice fresh and juicy summer peaches, plums, rainier cherries, and heirloom tomatoes into one-inch pieces, and add to your plate. 
3. Cut your halloumi into half inch slices. If you plan on grilling your halloumi, oil with EVOO. If pan-searing, place a tablespoon of oil into a pan and heat until shimmering. 
4. Cook your cheese for 3 minutes on each side or until golden and crispy. Plate on top of your salad, and finish with a generous drizzle of olive oil and salt. 

THAT’S IT! YOU’VE WON! You can thank me in person when you come into the shop to grab your grilling cheese. I'll be waiting.

Cook Like A Cheesemonger: Pizza

Is pizza arguably one of the best things you’ll ever eat? Honestly, yes. And we have all the ingredients in-store to set you up for success. Pizza is about as varied and beloved a genre, as opinionated a subject, and also as accessible a food as there is, which makes it potentially one of the best things of all time.

Picking the perfect pie is next to impossible, and it totally depends on your opinion regarding essentials: crust, sauce, shape, toppings, dietary restrictions, and so on.

It all starts with the right flour. We carry (IMO) the best flour for such an occasion, Antimo Caputo “00” tipo, and use it to make our house-made pizza dough. It’s the gold-standard for Neapolitan style ‘za. It’s ideal for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most. Fun fact! It’s one of the “approved suppliers” by the True Neapolitan Pizza Association. Yes, that’s a real thing!

In the end great pizza, like anything else, is all about balance. It's that simple.

Hand crush some San Marzano tomatoes! Layer on our house-made mozzarella or burrata (available every weekend).

We have every cheese you’ll ever need, house-made dough, ground chorizo, sausage, pepperoni, sauces, salami! The list goes on and on. Finish your pie with a beautiful olive oil we carry, some grated parm, and never look back.

Cook like a Cheesemonger: Pork Chops with Rhubarb Agrodolce

by Erin Gilliland

I’m excited to revisit a series that gives our customers an opportunity to connect with our staff, that also additionally highlights products that we love. 

We have access to some of the best pork (from our partners at Pork & Plants) I’ve honestly ever had. Their soy-free pigs are housed in deep-bedded straw and fed grains are that are grown on their farm using sustainable and regenerative principles.

I hadn’t enjoyed a bone-in pork chop for awhile, and IT JUST SEEMED RIGHT! What pairs well with a perfectly cooked, melt in your mouth piece of meat? A tangy, sweet and sour sauce that will cut through all the richness of the pork.

Agrodolce is Italian for “sour” (agro) and “sweet” (dolce). A classic agrodolce recipe contains reduced honey or sugar, vinegar, pine nuts, and a mixture of dried fruits and veggies, such as golden raisins, red onion, or currants, but it varies. (Is ketchup secretly an agrodolce? 👀 Chew on that one for a minute…)

This is where it gets weird. I had a bunch of rhubarb in my fridge I was planning on making a tart with, it really needed to go. Everything has a savory side, right!? 

It turned out beautiful. 

Stop in and grab some pork chops! Slather them in a bright and beautiful sauce, serve with fluffy couscous, veggies, or a pasta salad from our deli. You won’t regret it. 

INGREDIENTS 

1-2 tablespoons oil of your choice 

1-2 Bone-in pork chops ( or T-Bones ) 

Kosher salt and freshly ground pepper

1/2 medium red onion, sliced thin

2 tablespoons brown sugar

2 tablespoons red-wine or sherry vinegar

1 pound rhubarb stalks, sliced into 2-inch pieces

RHUBARB AGRODOLCE

Heat the oil, onion and cook, stirring, until softened, about 2 minutes. Stir in sugar, vinegar and rhubarb. Cook, partially covered and tossing occasionally, until rhubarb is tender and the juices in the pan are thickened, 3 to 5 minutes. It goes fast! 

PORK

Pat the pork dry, and generously season with salt and pepper, and I mean generously. 

Cook them however you’d like, honestly. One of our meatmongers can gladly give you some advice! Grill ‘em! Sear them hard in a cast iron to get a crust, render off some of the fat (the best part IMO) and finish in the oven to your temperature preference. 

(Pro tip: save all those pan juices!!) 

Cook Like A Cheesemonger: Funky “Fondue-tiflette” Potatoes

by Jared Kaufman 

 Serves 4

It’s cold out there, people. Let’s take a cue from folks in the European alps, who know a thing or two about snowy weather, by making this cheesy potato dish that blends Swiss fondue with French tartiflette — hence “fondue-tiflette.”

 (A note for the sticklers among us: Tartiflette recipes typically call for reblochon cheese, a funky washed-rind softie that’s difficult to find in the U.S. due to laws that restrict the importation of young raw-milk cheeses. But don’t confuse this for time-honored tradition — tartiflette was only invented back in the ’80s, as a marketing tactic to sell more reblochon!)

 This recipe captures the spirit of tartiflette by bringing together strong cheese with potatoes, wine, and herbs, but also with the luscious and silky texture of a good cheese fondue. For my cheeses, I chose Risler Square Raclette, a traditional Swiss melter; Fontina Val d’Aosta, the real stuff from up in the Italian alps; and some classic Taleggio. For the firm cheeses, you could also use Ogleshield, Challerhocker, or our newest cheese, Marbré des Alpes; for the soft cheese, saltier options like Époisses, Red Hawk, or Grayson would also be delightful.

 If you’re not a fan of pungent cheeses, don’t turn your back on me now! The flavors mellow out as the cheeses melt, and, when combined with the potatoes and wine and herbs, they morph into a tangy, sweet-and-savory, belly-warming meal. Trust me on this one.

From France 44:

• Two ⅓ lb. chunks of funky melting cheeses, such as the ones listed above

• ⅓ lb. washed-rind soft cheese, such as the ones listed above

• ½ c. duck fat

• ¾ cup dry white wine, such as Loimer Lois Grüner Veltliner

• Whole-grain mustard, such as American Spoon Whole Seed Mustard or Delouis Fils Old Fashioned Mustard

 From your pantry:

• 2 lb. russet potatoes

• 2 T all-purpose flour

• 2 cloves garlic, grated

• 1 tsp. chopped fresh thyme, plus more to garnish

• Salt to taste

Instructions:

1. Begin your potatoes by scrubbing them clean, then cutting them into 1-inch cubes.

2.            Cook your potatoes. In a wide pan over medium heat, heat the duck fat until one test potato sizzles when dropped in. Add the potatoes and fry until they’re crispy and golden-brown. This might take awhile, so…

3.            Meanwhile, prep the cheese. Grate the firm cheeses into a bowl. Cut the soft cheese into small cubes (½ inch should do the trick) and add them to the bowl with the hard cheeses. Toss with flour to coat.

4.            Make the fondue sauce. Into a saucepan or small Dutch oven over low heat, pour the wine. When it begins to simmer, slowly add in the cheese, small amounts at a time.

5.            Stir the cheese constantly to help it melt evenly. (The firmer cheeses will likely melt more quickly than the softies, so you can help things along by gently breaking up the pieces that remain.) Once it comes together, it’s ready to use immediately, but you can set it aside if you need to finish other components.

6.            Once the potatoes are just about crispy, add garlic, thyme, and salt to the pan and toss around to coat. Continue frying for just a minute or two longer. Remove to a paper towel-lined plate.

7.            Time to assemble! Arrange the potatoes on your serving plate and pour the fondue over the top. (The fondue should be hot! If you had to set it aside in step 5, be sure to gently heat it back up on the stove — while stirring constantly — before you assemble.) Drizzle some whole-grain mustard on top, garnish with thyme, and serve with a nice glass of the white wine.

Buffalo Mac-and-Artisan-Cheese

By Jared Kaufman

Serves 4

Few dishes celebrate the melty, gooey, comforting qualities of cheese quite like the classic macaroni. To turn the dial up a notch, this spicy stovetop recipe uses Barnburner, a smoky cheddar made at Grafton Village Cheese Company in Vermont and aged at Crown Finish Caves in Brooklyn, and Challerhocker, a double-cream alpine-style beaut from Switzerland with a fudgy, roasty flavor. 

And if you have never tasted our house-made ranch dressing, you’re missing out. It ranks among the best ranch dips I’ve tried, and it’s really what makes this recipe pop (no offense to the cheese, of course).

From France 44:

·         ½ lb. Barnburner

·         ½ lb. Challerhocker

·         1 pint F44 ranch dressing

From your pantry:

·         1 lb. large elbow macaroni (or your pasta of choice)

·         ½ cup unsalted butter

·         ½ cup all-purpose flour

·         1½ cups milk

·         ½ cup Frank’s RedHot (use more or less to your liking)

·         3 stalks celery

·         Scallions for garnish

·         Optional: Chicken, cooked + chopped or shredded

Instructions:

1.       Cook the pasta according to the package directions. Drain and set aside.

2.       Meanwhile… prep your ingredients. Remove the rinds from both cheeses and grate into a bowl. Chop the celery into small dice.

3.       Start the sauce. In the empty pasta pot (or another stock pot) over medium heat, melt the butter. Add the flour and immediately whisk to combine. Continue whisking for about 1 minute to let the mixture darken slightly.

4.       While still whisking, add the milk. (The mixture will suddenly tighten in texture; this is OK!) Add the ranch, hot sauce, and cheese, and fold together. Continue stirring until the cheese melts and the sauce is very smooth and well-combined.

5.       Finish the sauce. Remove from heat, and stir in the celery and chicken if using.

6. Combine the cooked pasta with the sauce. Garnish with finely chopped scallions and an extra drizzle of hot sauce if you so choose. Enjoy!

Moroccan-Inspired Kefta (Meatballs)

By Jared Kaufman

Serves 4

If you’ve read my recipes for this blog, you might gather that I’m obsessed with the New York Shuk line of Middle Eastern condiments and spices. They recently released their take on matbucha, a North African roasted tomato and pepper sauce, to which they’ve added olives and mint. It’s fantastic, and makes the perfect base for this Moroccan-inspired kefta (meatball) tagine dish.

I served this with Israeli couscous and honey-glazed carrots roasted with Moroccan spices. But you can get creative — we have a fantastic Tunisian couscous from Mahjoub in the shop, which you can prep with almonds and herbs to match the flavors of this dish. Or just grab one of our Rose Street Patisserie baguettes and dig right in!

From France 44:

·      1 lb. ground lamb

·      1 jar New York Shuk matbucha with olives and mint

From your pantry:

·      8 oz. can tomato sauce

·      ½ a yellow onion, minced

·      2 tbsp finely chopped parsley

·      1 tbsp finely chopped mint

·      1 tsp sweet (hungarian) paprika

·      1 tsp cumin

·      ½ tsp cinnamon

·      ½ tsp coriander

·      ½ garlic powder

·      Olive oil

·      Salt and pepper to taste

Instructions: 

1.     Start the tomato sauce. In a wide saucepan over medium heat, pour in the jar of matbucha. We’re cooking it down a little to concentrate the flavors. Stir occasionally. Meanwhile...

2.     Make the meatballs. In a large bowl, combine the lamb, onion, parsley, mint, and spices. Mix with your hand or a spatula just to blend, but do not overwork the meat or your meatballs will be tougher.

3.     Form small, quarter-sized meatballs.

4.     Meanwhile… into the pan with the matbucha, add the can of tomato sauce and stir well to combine. Drop the heat to low, so it sits at a nice simmer.

5.     Sear the meatballs. In a small saucepan over medium-high heat, pour in a little olive oil. Drop in the meatballs and briefly sear them. We’re not cooking them through yet — just getting a little texture and flavor. (You can sear them in batches while you’re forming them!)

6.     Poach! Remove the meatballs from the pan and drop them into the tomato sauce to finish cooking. Simmer together for 10 minutes. Enjoy!

Sophia's "invisible" tomato sauce

‘Invisible’ Tomato Sauce 

Invisible tomato sauce is the perfect pasta pairing when you crave warm summery nights. Bursting cherry tomatoes and melting anchovies give this pasta sauce tons of flavor. It’s perfect  for actual summer nights too, since it only takes the time your pasta needs to cook. It’s fun to let the cherry tomatoes burst slowly on their own, but if you need them to hurry up a bit, you can add some pasta water to the sauté pan and cover. 

Ingredients- 

Pint Cherry tomatoes* 

Olive Oil* 

Linguine* 

2-4 anchovy filets* 

3 large garlic cloves*, chopped

Chili flakes to taste* 

Optional-

Nutritional Yeast or Parmigiano-Reggiano* 

* all available at France 44 Cheese Shop

Get you pasta water boiling on the stove. Put a high-walled sauté pan on medium heat and add a few glugs of olive oil, around 2 tbsp. Pour tomatoes into the pan and let sizzle and burst, around 10 minutes 

1. Add your pasta to the boiling water. Once the tomatoes are ¾ of the way burst and most of the juices have started to run out, add your anchovy filets, garlic, and chili flakes. Mix so the anchovies melt, the garlic becomes fragrant, and the chili doesn’t burn. If the pan looks a little dry, add more olive oil or pasta water. 

2. When your pasta is a minute from where you want it, pull it straight from the pot and add to the tomato sauce. Let the noodles finish cooking with the tomatoes. Stir frequently and add more pasta water as needed to emulsify. Once the sauce is shiny and clinging to the noodles, turn off the heat and plate. Taste for salt and spice.

3. With a dish like this, I don’t always want to weigh it down with dairy. On those days, I opt for nutritional yeast, one of my favorite garnishes with a nutty, savory flavor. On a rainy day like today, I went with Parmigiano-Reggiano for that distinct Parmy comfort.