Cook Like A Cheesemonger: Ribeye Cheese Steaks

Sometimes the heart wants, what the heart wants, and it just so happened that I had a massive craving for a cheese steak this week. The universe was completely in my favor, because I have access to some of the best ribeye in the Twin Cities and a vast selection of phenomenal cheese. There was just no way I wasn’t going to make this come to fruition for myself. 

I’d like to be clear, this isn’t a “Philly Cheese Steak.” I’m not going to pretend I’m using an Amoroso roll, or that I work at Pat’s or Geno’s, but that doesn’t mean I’m not completely inspired by this icon of a sandwich. 

Ribeye is the traditional cut of choice, and normally (depending who you ask) it’s topped with caramelized onions and provolone (also cheeze whiz is a contender). 

I did my own slight twist on this American classic.  I used Peterson Farms ribeye, thinly sliced Ogleshield, and grated fontina that I made into a traditional cheese sauce.

Ogleshield, and a English-style raclette, is perfect for this sandwich because of its melting qualities and delicious richness. Add yourself a side of our house made tots, and we’re talking game over, never look back, that’s it, just go home, bye. It’s perfect for game day, an easy week night meal, or you could just follow in my footsteps and cave into your cravings just because you can. You don’t have much to lose. 

Ingredients:

(Serves 2) 

10-12 oz thinly sliced Peterson Farms ribeye steak 

1/2 medium sweet onion, sliced

1/2 green bell pepper, sliced 

1/2 red bell pepper, sliced 

2 hoagie rolls (or baguette, toasted)

1/2 lb Fontina cheese, grated 

.25 lb Ogleshield

1 cup milk 

2 tablespoons flour

2 tablespoons butter 

1/2 tbsp kosher salt 

1/2 tbsp black pepper 

3-4 tablespoons of EVOO 

Directions:

1. Cook your peppers and onions in a sauté pan over medium heat with a tablespoon of olive oil, salt and pepper to taste. Cook until caramelized, and set aside.

2. In order to get your steak cut as thinly as possible, it’s helpful if you put it on a sheet tray in the freezer for 15-20 minutes before you slice it.

3. While your steak is chillin’ out, make your cheese sauce in a small saucepan. Over medium high heat, melt your butter. Whisk in the flour and slowly whisk in the milk. Add in the cheese, and whisk until melted. Set aside.

4. Take your thinly sliced steak and season with salt and pepper. Heat a tablespoon of evoo in a large griddle or pan over medium high heat. Spread your steak out in an even layer, allowing as much surface area as possible. It should only take a minute or two to cook

5. Time to assemble your cheesesteak! Divide your steak in your pan into two even portions. Top your individual portions with your pepper and onion mixture, and cover each with slices of Ogleshield. Let melt, and using a large spatula, put each into your roll of choice. They should be packed full of goodness! Slather that thing in your homemade cheese sauce.

Cook Like A Cheesemonger: Duck Breast

Duck, duck, grey duck? (Not in this kitchen.) Duck is my favorite protein of all time. I’ve been fortunate—spoiled, really—to have worked in fantastic restaurants where I had access to beautiful birds. Duck is uniquely rich and complex—there's just nothing quite like it. Cooking duck at home is always a daunting prospect, we hear this from customers all the time. Achieving that perfect crispy-yet-rare balance is easier than you think.

Lucky for you and me, our Culinary Director, Scott, is here to assist this week. He's spent decades working in some of the country's finest kitchens, where he's prepared more duck breast than he probably cares to remember. He took some time out of his busy schedule this afternoon to school me on cooking my favorite protein. Merci, Chef! (He will 100% hate this shout out, but he deserves it.)

This recipe began, like most, with inspiration from a single ingredient. Earlier this week, the Kamā line of Jordanian spices arrived in the shop, and my eyes shot out of my head Looney Tunes-style. The unassuming jars hold some of the loveliest spices I've had the pleasure to taste, all sourced from independent Jordanian farmers. This recipe features the za'atar and the tahiniyeh, both excellent additions to any pantry.

Ingredients (one serving):

1 whole duck breast, scored, patted very dry and seasoned with salt and pepper. 

1/2 cup full fat Greek yogurt 

0.5 lb slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt and pepper
1/2 teaspoon ground Za’atar seasoning

For the Tahini Glaze: 

⅓ cup extra-virgin olive oil
¼ cup tahiniyeh (or another tahini)
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons maple syrup
¼teaspoon fine sea salt, plus more to taste

Directions for the Duck:

1. Preheat oven to 375. Place duck skin side down in a cold pan. Let skin begin to render and brown over medium-low heat, 5-8 minutes. Once nice and crisped, flip the breast over and move pan to the oven for another 6 minutes for medium rare. Let duck rest while you make the carrots. When ready, flip the duck skin side down, and slice. Salt as desired.

Directions for carrots: 

1. Increase the oven to 425 degrees. Place sliced carrots (quarter and halved) on a large rimmed baking sheet and toss with the oil, salt, and pepper. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender.

2.  While the carrots are roasting, make the glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, maple syrup, za’atar, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like. 

1. Once the carrots have finished roasting, gently toss in the tahini sauce. Garnish with a heavy hand of za’atar seasoning. Plate as you like next to the duck and a smear of yogurt. and enjoy!

Cook Like A Cheesemonger: White Beans

I just returned home from an extended trip overseas with my family to Scotland, which was unbelievably beautiful and fulfilling. We ate our way through the countryside and all over the islands, enjoying every rich bite of culture and history. The trip was amazing, but when I returned home earlier this week after a long day of travel, all I wanted was a taste of home. 

This lemony bean salad is comforting, easy, and packed full of big, bold flavors. Just pop your beans on the stove for a couple hours, and the rest comes together in moments. 

This recipe also features one of my favorite ingredients from the Cheese Shop, haricot tarbais (although you can easily used canned cannelloni, too.) Haricot Tarbais are heirloom beans from France with sweet, milky flesh and thin skin. Certified as beans grown the traditional way in a specific region, these beans are the ideal choice for cassoulet. Tarbais beans are also perfect for salads, such as this one.  It feels good to be home and enjoy something that always brings me total satisfaction. 

Pour yourself your favorite glass of white wine or a crisp beer, and enjoy! 

Ingredients:

1 lb. Haricot Tarbais beans (can sub 2 cans of rinsed Northern or Cannellini beans)

1 bunch rainbow Swiss Chard 

1/4 cup olive oil

1 lemon, halved 

1 small yellow onion, sliced 

2 tablespoons salted capers (rinsed)

4 garlic cloves, thinly sliced

2 anchovy filets

1/2 cup fresh mint leaves 

1/2 cup parsley

Pecorino or Parm to garnish 

Salt and Pepper to taste

Directions: 

1. If you use haricot tarbais beans, they need to be cooked first. Put the beans in a big pot with the water. Bring to a boil, then reduce to a simmer. Cook partially-covered for about an hour, up to 2, until the beans are tender. Add salt to taste during the last 30 minutes of cooking.

2. Heat the olive oil in a pan, add your garlic and onion. Swirl until the garlic starts to “pop” and add your anchovies and capers.

3. Add your beans, and let simmer for 8-10 minutes.

4. Tear or cut the chard off the stem and rip into large pieces. Add the chard to the beans.

5. Move to a large serving platter and top with mint and parsley. Shave as much cheese as you like! Squeeze the lemon over the whole dish.

Cook Like A Cheesemonger: Sheet Pan Chicken

I’d happily invite you to ask anyone in the Cheese Shop about my particular passion for perfectly roasted poultry, and I’m honestly surprised that I haven’t posted a crispy pan-seared duck breast, or a spatchcocked bird yet. (Don’t even get me started on wings, ok!)

Having a meal come together all in one swift, satisfying, delicious motion is exactly what you need when you don’t feel like stressing about what you’re going to put on the table. Crispy roast chicken with caramelized smashed potatoes and gremolata will make your dreams come true, and your dinner won’t only be a massive flavor bomb, but also incredibly stress free. This recipe is inspired by Alison Roman, who has made countless sheet tray dinners look exceptionally beautiful. 

It truly really shines because of the hand ground spices. Coriander seeds, peppercorn, and fennel add such a fantastic depth of flavor. If you don’t have a mortar and pestle, or a designated spice grinder, you can always fall back on a F44 homemade spice rub! Any will do! 

This meal is full of protein and makes fantastic leftovers. (Although, there weren’t any…) Have a delicious week, friends! 

Ingredients: 

1 whole 3-4 lb chicken, broken down into 8 pieces. 

1 lb. Bag of baby gold potatoes

1 head of garlic, peeled and smashed 

1 lemon, sliced into rounds 

1 tbls of coriander seeds

1 tbls of black pepper seeds

2 tbls whole fennel seed

4 cloves of garlic 

Gremolata:

1 bunch of parsley

1 clove garlic, grated

1 tablespoon lemon juice

1 tsp lemon zest 

1/2 cup EVOO

Salt 

Directions: 

1. Make your rub! Toast all the coriander, black pepper, and fennel on the stove until fragrant. Grind in your mortar and pestle until broken down (or in a food processor, blender if need be) and add your garlic and smash into a smooth paste, adding the evoo. Rub all over your chicken, place in a bowl, and let marinate for at least one hour.

2. Wash and boil your potatoes until they are fork tender. Using a glass cup, smash them flat and arrange on a parchment lined tray with your lemon slices. Season with salt and pepper, drizzle with olive oil, and add your chicken, arranging on top.

3. Salt the chicken, and let come to room temp for 15 minutes.

4. Bake in a preheated oven (425 F) for 45-55 minutes. Top with gremolata and enjoy!

Gremolata: 

1. Finely chop your parsley, zest your lemon.

2. Grate your garlic clove, and mix in your olive oil and lemon juice/zest. Add salt and pepper.

Cook Like A Cheesemonger: Spaghetti & Meatballs

Oh, life is busy! I grew up with four lively siblings, and parents that had very busy careers. We were always on the go, whether it was after school events, weekend sports, theatre, camps, social activities, you name it, we were involved. We did it all! In between juggling our crazy schedules, my Mother managed to make sure we had delicious and nurturing dinners, and there is one that I always fall back on when I’ve had a long day. It’s very simple, and extremely satisfying. It’s a variation of Marcella Hazan’s famous tomato sauce, with fresh herbs, and homemade meatballs. Yes! It’s loaded with butter, ok! But the butter really brings you all the “feel good feels,” and gives the sauce an unparalleled velvety richness that you truly can’t beat. France44 Cheese happens to also make some incredibly delicious fresh pasta every week (lucky us!) This is one of the quickest, most satisfying dinners, that will put you in the best state of mind and leave you wonderfully content. 

Ingredients:

1 lb of F44 fresh pasta (I used spaghetti) 

Sauce- 

1 28oz can of San Marzano tomatoes

5 tablespoons butter 

1 tablespoon sugar

1 whole onion, peeled, sliced in half 

Fresh basil to finish

Salt to taste 

Meatballs- 

1/2 cup breadcrumbs 

2/3 cup milk

1 lb F44 House Grind/or Italian sausage 

1/4 medium onion finely diced or grated

2 cloves garlic minced

1 large egg beaten

1 tsp salt or to taste

1/2 tsp black pepper

1/4 cup Parmigiano-Reggiano

1 tbsp fresh parsley

Directions:

1. Make the sauce. Put the canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

2. Put all of your meatball ingredients into a large bowl, and mix by hand. With clean wet hands, shape into whatever size meatballs you’d like! Mine were around 3 ounces.

3. Place meatballs on a parchment lined sheet tray, and broil for 10 minutes. (I finish them in the sauce for another 15)

4. Once your sauuzz has been cooking for close to an hour, take out the onion and discard. Add your meatballs!

5. Bring a large pot of water to a boil, and toss in your fresh pasta. It literally only takes a couple minutes to cook.

6. Put all these things together, and finish with fresh basil. You’ve won. Like, truly. Enjoy!

Cook Like A Cheesemonger: Apple Cake

It’s our favorite time of year, for there seem to be so many things to celebrate: the kids are back at school, the mornings are perfectly crisp, and the holiday season draws ever nearer. For many, next week represents the start of the new year: Rosh Hashanah. We made a traditional apple cake to celebrate, using Zestars from one of our all-time favorite purveyors: Ames farm, based in Watertown, MN. This cake comes together easily using pantry ingredients, and highlights the beautiful fall apples. Whether you're celebrating the New Year, or just a Sunday night, we hope you'll find time to enjoy this deliciously simple recipe. 

Ingredients: 

4 large apples (we used Zestars)

1 tablespoon lemon juice (to prevent apples from browning as you cut)

2 tablespoons margarine (or butter)

1-2 tablespoons sugar

1 cup flour

3/4 cup sugar

2 eggs

1/2 cup canola oil

1 teaspoon baking powder

1 teaspoon vanilla

2-3 tablespoons demerara sugar (optional)

Directions:

1. Preheat oven to 350º F. Grease and flour a 9-inch round cake pan or springform, or an 8X8-inch square pan.

2. Peel, core, and cut the apples into 12-14 slices each. Drizzle with lemon juice to prevent browning.

3. Melt 2 tablespoons butter in a large sauté pan. Add 2 tablespoons sugar, and apples. Sauté for 10 minutes until softened.

4. While the apples are cooking, mix all of your other ingredients in a large bowl (except the demerara sugar). The batter will be pretty thick.

5. Add half of your cooked apples (including juice) to your batter and gently mix.

6. Pour batter into prepared pan. Smooth with a spatula.

7. Top with the rest of the apples, and sprinkle Demerara sugar all over the top (optional)

8. Bake at 350 degrees for one hour. Let cool completely. Enjoy!

Cook Like A Cheesemonger: Tomato Galette

It might feel like summer is nearly over, but we’re still knees deep into the end of Minnesota vegetable season. Tomatoes are particularly special to me. I grew up eating those beauties right off the vine, still hot under the summer sun, while weeding, and probably (definitely) complaining, throughout all my childhood. It’s always a refreshing reminder when you grow your own food what kind of time, sweat, and labor goes into what we casually consume everyday. 

We usually had luscious, rustic seasonal salads every night from our garden. The end of summertime always tasted exceptionally magical. Walking out through the rows to cut some fresh basil or thyme to finish something for my Mother was always my favorite. 

This week, I wanted to utilize some end heirloom tomatoes I needed to eat before it was too late. I made a simple galette with goat cheese (although any cheese would do) finished with olive oil and herbs. Summer is a state of mind, friends. 

Ingredients: 

1 sheet of store bought puff pastry

1/2 cup sofrito or tomato sauce

3-4 heirloom tomatoes

3 oz Chèvre 

1 egg + 1 tbsp water (egg wash)

Fresh basil, thyme, oregano (or whatever herbs you’d like!) 

Olive Oil to finish 

Directions:

1. Thaw your puff pastry (if frozen)

2. Slice your tomatoes thinly, place on a tea towel and salt them, to remove excess water. Let sit for 15 minutes. Blot with another towel if needed, no one wants a soggy crust!

3. Spread your Sofrito onto the center of your puff pastry, leaving an inch and half border. Crumble half of the goat cheese on top.

4. Take your tomatoes and shingle them across the galette, and cover with more goat cheese.

5. Beat an egg with some water, brush crust.

6. Bake on a sheet tray with parchment until golden brown at 350 for about 15 minutes.

7. Cover with fresh herbs of your choosing and a drizzle of olive oil. Enjoy!

Cook Like A Cheesemonger: Pronto Pups

 In Minnesota, Pronto Pups and corn dogs have been pitted against each other for at least fifty years— and their supporters are resolute in the distinction between the two. Pups are made with pancake batter and corn dogs use cornbread batter. 

I haven’t personally met a corn dog I didn’t like, nonetheless I prefer a “pronto pup.” The light and fluffy batter surround the perfectly cooked hot dog with a slight sweetness and a subtle crisp.  No one can resist this amazing flavor combination! 

If you can’t make it to the fair this year, don’t worry. You can achieve all the savory satisfaction at home! I’m using my current favorite pancake mix from Hayden Mills for my batter.  This pancake mix features stone milled White Sonora, a sweet buttery grain that is the oldest wheat variety in North America. Don’t be intimidated by deep frying. It’s always worth it, am I right?! 

Ingredients:

Hayden Mills White Sonora pancake mix (one box)

1.5 cups of melted butter 

1 pk. France44 house-made hot dogs

Wooden grilling/kebab skewers

Canola Oil for frying
Large heavy bottomed pan

Candy Thermometer

Condiments of your choice! (Mustard is non-negotiable here, folks)

Directions: 
1. Make the WHOLE box of pancake mix in a large bowl or in your blender, according to the package instructions (you only have to add water!)

2. Skewer each hot dog with your wooden sticks and place them neatly on a cutting board. 

3.  Now, turning to your pan. I think a dutch oven works great, but you can use a deep skillet. You will want to make sure that it is deep enough to add a few inches of oil.  Pour enough oil into the pan so that it will adequately cover an entire hot dog.  Heat that oil up to 365°F. I will put a candy thermometer right into the oil and leave it there so I can monitor the oil temperature.  You really want to regulate it and keep it as close to 365°F as possible. If the oil gets too hot, your dogs will burn on the outside but not be cooked through on the inside. And, be sure to check the temperature of the oil after each hot dog or two has been fried; the oil tends to cool down a bit after each batch.

4. Dip each dog fully into the batter, multiple times or until you have a very thick coating. Once your oil is hot, carefully lay each dog away from you, into the hot oil. Fry one at a time, until golden, turning if needed. 

Carefully use a tongs to remove each dog, and place on a sheet tray lined with paper towels to absorb any extra oil. 

Slather those puppies in whatever suits your fancy! Mustard! Ketchup! MAYO! 

Or all three. Live your best life! 

Cook Like a Cheesemonger: Manchego Polenta with Shrimp + Chorizo

by Erin Gilleland

Serves 4 — 

Ingredients *indicates product available at France 44 Cheese Shop

1 cup Marano Polenta* (or white grits)

1 cup milk 

2 cups chicken stock*

Half pint cherry tomatoes 

1/2 cup Contadini Sundried Cherry tomatoes in EVOO*

1 lb. Raw frozen Shrimp, peeled and deveined*

1/3 lb. Pasamontes Manchego *

3.5 oz Palacios Chorizo,* cut into coins

4 garlic cloves, minced 

4 tbsp butter*

EVOO*

Salt and Pepper to taste 

Fresh basil (if you want!) 

Directions: 

1. Heat 3 tbsp olive oil in a large pan. Add chorizo, cook for 1 minute over medium-high heat. 

2. Add shrimp. Cook for 2 minutes, tossing often. Add garlic, cook until fragrant. Add cherry tomatoes, sundried tomatoes, olives, and butter. Sauté for 2-3 minutes. Remove from heat.

3. Time to make our polenta! In a saucepan, bring stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, 2-3 minutes, over low heat. Stir in butter, Manchego cheese, salt and black pepper to taste. Turn off the heat, cover and let stand.

4. Add polenta to bowls, cover with chorizo and shrimp mixture! Enjoy! 

Cook Like A Cheesemonger: Sesame Noodles

Chilled sesame noodles are one of our favorite summer dishes, because it’s incredibly low-key, requires ingredients you probably already have in your pantry, and comes together in 15 minutes or less. It’s deeply satisfying, and it’s been a go-to for us after a long day at work, playing tennis, or when it’s too hot to turn on the stove! The sauce is luscious and evenly coats the noodles, the peanuts and cucumber balance out the texture, and fresh herbs and citrus brighten up all the flavors.

Ingredients: 

1 (8oz) packet dried udon or ramen noodles

1 tbsp plus 1 tsp toasted sesame oil, divided

1/4 cup Chinese sesame paste (can use tahini in a pinch, just add an extra teaspoon of toasted sesame oil)

2 tbsp creamy peanut butter (I like Big Spoon Roasters)

1/4 cup Masienda Sesame Pura Macha, plus more for drizzling

1 tbsp sugar

1/2 tsp kosher salt

4 tbsp Matsutake Shoyu 

1 tablespoon black garlic molasses 

2 tbsp fresh lime juice

1/2 cucumber, sliced into matchsticks,

Crushed peanuts, sesame seeds, and scallion for garnish! Top with summer basil if desired. 

1. Cook the noodles (udon or ramen) according the package directions

2. Drain and rinse under cold water, toss with 1 tsp toasted sesame oil

3. Combine peanut butter, chili oil, toasted sesame oil, sugar, salt, shoyu, black garlic molasses, and lime juice. Mix well.

4. Combine noodles, and sesame peanut sauce until well coated.

5. Garnish with sesame seeds, crushed peanuts, sliced cucumber, and more chili oil!

They can last in the refrigerator up to four days, but they never do really do…because you’ll eat them all. Enjoy!