A Risotto Recipe With Italian Taleggio Cheese

                                                 Shrimp and Taleggio Risotto

This recipe is an interesting risotto dish that works well as a main course or as a side dish. The Arborio rice adds a nice flavor and texture that is countered by the soft and flavorful Taleggio cheese and the butternut squash. Although butternut squash is normally thought to be a fall and winter food it also goes really well for spring and summer meals.

Check out our blog page for a more in depth review of Taleggio cheeses at:
http://aroundtheworldcheese.blogspot.com/2009/03/taleggio-italian-cheese.html

Prep time 35 min Cooking time 35 min Serves 4

Ingredients
2 Tbsp of unsalted butter
1 large onion chopped (about 2 cups)
1 medium sized butternut squash
2 cloves of garlic finely chopped
2 cups of rinsed Arborio rice
1 can (141/2oz) of chicken or vegetable broth
1 1/4 cups of water
1 tsp of salt
1/2 tsp freshly ground black pepper
8 oz of Taleggio cheese with the rind removed
1 Tbsp of fresh chopped sage or 1 tsp of dried sage
1/3 cup of grated Parmigiano-Reggiano cheese

Prep and Cooking

1) Preheat your oven to 400 degrees. Peel and remove the seeds from the squash and then cut it into 1/2 in. cubes. Heat butter in an ovenproof dutch oven and set on medium heat. Add the onion and cook until wilted, about 4 min. next increase heat to medium high and stir in the squash and cook for another 4 min, stir occasionally.

2) Stir in garlic and and rice until they are coated. Next stir in the broth, water salt and black pepper. Slowly add the Taleggio into the pan. Bring the mixture to a simmer, stir the mixture untill the cheese is melted and then add the sage.

3) Cover and bake until the liquid is almost absorbed (about 30 min). Remove from the oven, stir all the ingredients and sprinkle on the grated Parmigiano Reggiano. Serve while hot.

Wine pairing: Barbaresco or Merlot , also try it with fruity wines like Riesling or Sauterne

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A Review Of Ile De France Brie

Brie is one of the most popular French cheeses and is known around the world. In France the best AOC Brie is made from unpasteurized cow milk however AOC certification has also been given to the pasteurized version. When in France always choose the unpasteurized Brie but here in the US we have no choice but to settle for the pasteurized version. However all is not lost in the taste department and several top quality brands of Brie can be found. A wheel of Brie will remain "alive" and continue to mature until it is first cut and then the aging or ripening will stop.

A young Brie will be a bit stiff but as it ripens the interior paste will continue to soften. Please note that a top quality ripe Brie will ooze or bulge but not run when it is cut (note the photo above). If the cheese is somewhat stiff it is most likely not quite ripe and will have a milder or bland flavor. A good ripe Brie is a delight to eat. Consuming Brie's bloomy white rind is always a personal choice but it is safe and enjoyable to eat. Brie melts well so it makes a nice addition to sandwiches or can be blended into soups.

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 Review: Ile De France Brie  is a factory made Brie  and commonly found in supermarkets. It is usually found in a younger state so if you purchase let it sit out at room temperature a few days before eating it. It has a VERY mild flavor and is missing all of the nuances that a quality Brie would contain. If it is sunken in or hard to the touch do not purchase it because these are signs it is past it's prime. Ile De France should be considered as an introduction to brie but I would chose one of the brands listed below as my starting point.

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 Best brands of Brie:  the imported Rouzaire brand of Fromage de Meaux Brie (Brie de Meaux)  is probably the best that is available here in the states followed by Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze, and Bellerive Brie. We feel that you should treat yourself well, so buy the French imported brie instead of the factory made items found in the supermarket.

Wine Paring: Any assertive big French reds like Bordeaux or Burgundy will compliment a good brand of Brie.

Goat Cheese and Pasta Salad Recipe

This is a wonderful spring and summer recipe that can be used as a main course or as a side dish with an entree.

Prep time 15 min; cooking time 12 - 15 min; serves 6-8 as a main dish and 12-18 as a side dish

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Ingredients

1 16oz package of shell or spiral pasta
2 Tbsp of extra virgin olive oil
1 package (8oz) of crumbled or cubed fresh goat cheese
15 pitted and chopped Kalamata olives
6-8 chopped anchovy fillets (optional)

4 Tbsp of capers if not using the anchovy fillets

10 cleaned cherry tomatoes halved

Dressing

1/3 cup of extra virgin olive oil
3 Tbsp of white wine vinegar
2 medium chopped garlic cloves
1/4 cup of chopped fresh basil
salt and black pepper to taste

Prep and Cooking

1) Mix dressing ingredients together in a glass container and keep refrigerated

2) Cook pasta as directed on package or until al dente. Drain well and then toss with 2 Tbsp of extra virgin olive oil and let cool.

3) Transfer pasta to a large bowl then add cheese, olives, tomatoes and anchovies
or capers. Add the dressing and mix well. Cover and chill until serving time.

4) Garnish with basil before serving.

Wine paring: Serve with a Sancerre

You may want to try out this goat cheese recipe also:


http://aroundtheworldcheese.blogspot.com/2010/04/goat-cheese-with-orange-and-fennel.html