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Recipes
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Tuesday, 02 October 2007 |
Ingredients:
1 piece Sweet Grass Dairy Green Hill, Cold
10 sheets Phyllo Dough
Butter, melted
Directions:
1. Preheat oven to 400 degrees
2. If you are lucky enough to live where you have access to fresh phyllo dough, then congratulations! For the rest of us, bring your frozen phyllo dough to room temperature, unroll, and cover with a barely damp towel to prevent drying out.
3. Take first sheet, and brush lightly with butter, Repeat 5-10 times being careful not to let raw phyllo dry out in between layers.
4. Place Green Hill in center of phyllo, and cut dough into a rough square that is larger than Green Hill by 3 inches on all sides.
5. Begin to pull dough to center of Green Hill and continue in a circular fashion keeping dough as tight as possible to the cheese. When all the dough has been wrapped around cheese, turn over onto sheet pan or cookie sheet lines with parchment paper or foil.
6. Brush exterior with butter and place into oven for 8-10 minutes, or until the phyllo is just browned.
7. Remove from oven, let rest for 3-4 minutes.
8. Serve with fresh salad green sand or honey, or fig preserves.
Green Hill is a surface ripened, double-cream cow's milk cheese. If not readily available, any brie or camembert style cheese would be a welcome substitute.
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Last Updated ( Tuesday, 02 October 2007 )
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Beyond the Measuring Cup
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Tuesday, 02 October 2007 |
September 25, 2007- Jeff Roberts helped establish the Vermont Institute for Artisan Cheese at the University of Vermont. He is a national director with Slow Food USA and co-chaired the “Artisan Cheese of America” at Cheese 2001 and 2003 in Bra, Italy. He lives in Montpelier, Vermont. He is the author of The Atlas of American Artisan Cheese. The book is organized by region and state, and highlights more than 350 of the best small-scale cheeses produced from cow, sheep, goat and water buffalo milk in the United States today. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes.
Find out more about Jeff's book: http://www.chelseagreen.com/
or contact Jeff:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
www.atlasofamericnartisancheese.com
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Last Updated ( Tuesday, 02 October 2007 )
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Recipes
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Thursday, 06 September 2007 |
Budin means pudding in Spanish, but often refers to a savory dish. This is a delicious way to enjoy summer's corn, and is a great thing to bring to a potluck or picnic.
Butter
1/2 dried ancho chili pepper, seeds and stem removed
1/4 c. boiling filtered water
4 cobs fresh corn
1 small bunch of scallions, minced
3 eggs
1/2 c. cream, half-and-half, or whole milk
1/2 t. salt, or to taste
Plenty of freshly ground pepper
Procedure:
1. Butter a small, ceramic baking dish and preheat the oven to 300 degrees
2. Put the ancho chili in a small dish and pour boiling water over it.
2. Cut the kernels off the corn cobs into a shallow wide-bottomed bowl or baking dish. Scrape the corn 'milk; off the cobs by scraping with back side of the knife down the cobs towards the kernels. The should produce a milky, corny slush that will add to the flavor.
3. Add the scallions to the corn as well.
4 In a SEPARATE bowl, gently beat the eggs with the cream, salt and pepper. I always taste my raw egg mixture to make sure it is salty enough. It should be a little on the salty side.
5. Remove the ancho from the soaking water, mince well, and add this to the corn mixture and mix well.
6. Train the soaking water into the egg mixture.
7. Pour the egg mixture over the corn mixture and stir well to combine. Pour this int the h buttered baking dish and bake at 300 degrees until set, which will probably take about 50-60 minutes.
8. Serve4, or more as part of a larger meal.
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Last Updated ( Thursday, 06 September 2007 )
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