Wine & Cheese Pairing: Kremstal with Cacio de Roma

by Leslie Stauffer on May 11, 2012


Kremstal with Cacio de Roma

Cacio de Roma means “cheese of Rome”. It is made from sheep’s milk and has a warm finish. Its texture is similar to Machego, firm but not dry. Cacio de Roma is placed in sea salt for 24 hours and then aged in cellars for thirty days. Once finished aging, the sheep’s milk cheese has a mild balanced flavor with a hint of fruit. This wonderful sheep’s milk cheese goes well accompanied with other cheeses on a cheese board surrounded by fresh fruit and nuts. Cacio de Roma melts well, making it a brilliant addition to a Panini, pizza or shredded on top of your favorite pasta dish.

Producer: E & M Berger; Kremstal, Austria

Image Provided by Dreadnought Wine

1 Litre bottle! Bright, herbaceous, clean and so very very versatile.
Keep one in your fridge for last minute dinner guests, or for yourself.
It goes with anything–spicy food, fried food, or no food at all!

Thank you Dreadnought Wines

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Wine & Cheese Pairing: Grinzing and Monmousseau Rose D’Anjou 2010

by Leslie Stauffer on May 2, 2012

Austria’s Grinzing Cheese

Picture Provided by Dreadnought Wine

Grinzing is a semi – soft, young, cow’s milk cheese from the country in central Europe known as Austria. Grinzing cheese is molded after Danish Tilsit and its taste is similar to a mild gouda. Made from past-skim, Grinzing goes well with fresh grapes and can also be sliced very thin for a twist on your traditional sandwich.

Recipe:

Dressing:
2 tablespoons sherry vinegar
1 teaspoon honey
¾ teaspoon kosher salt
Freshly ground black pepper
3 tablespoons Bellisimo Extra-Virgin Olive Oil
Salad:

1 pound of pitted and quartered grapes
1 teaspoon Bellisimo Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
3 cups torn escarole leaves
1 bunch watercress, washed, dried, and stems trimmed (about 3 cups) / or 3 cups of cut red cabbage
4 ounces Grinzing cheese, thinly sliced
¼ cup slivered pecans

For the dressing begin by stirring the vinegar, honey, ¾ teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
For the salad, heat a grill pan over medium-high heat. Brush the grapes with Belissimo Extra Virgin olive oil and sprinkle with salt and pepper to taste. Grill the grapes until slightly soft. Cut the grapes in half crosswise and toss with the dressing. Set the grapes aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
Right before serving, toss the greens with the grapes and dressing. Divide the salad among 4 serving plates and scatter the Grinzing cheese and slivered pecans over the top. But you cannot forget the wine! Grinzing pairs well with Monmousseau Rose D’Anjou 2010.

Monmousseau Rose D’Anjou 2010

Appellation: AOC Rosé d’Anjou; Loire Valley, France
Grape variety: chiefly Grolleau

Winemaking
The grapes are pressed straight after the harvest and only the first juice with the most condensed aromas is blended with the “free-run juice”.
The fermentation of this wine is maintained at a low temperature (14/15°C).
It is bottled at the beginning of the springtime to conserve its freshness and its bouquet.

Tasting notes
Color : pale pink, slightly salmon in color.
Nose : impressive red berry notes.
Palate : good freshness, a par excellence summer wine.

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Eggplant Parmigiana Recipe

by Missy Sunseri on May 2, 2012

Eggplant Parmigiana

1.5 kg (3lb 5 oz) eggplants (aubergines)

plain all purpose flour

330 ml (1 1/3 cups) olive oil

500 ml (2 cups) Penn Mac’s tomato basil sauce.

2 tablespoons roughly torn basil leaves

250g (1 2/3 cups) Mozzarella cheese.

100g (1 cup) Parmesan cheese.

Serves 8

Thinly slice the eggplants lengthways. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coat the eggplant slices lightly with flour.

Preheat the oven to 180C (350F/Gas4) and grease a 32 X 20 cm (13 X 8 inch) shallow casserole or baking tray.

Heat 125 ml (1/2 cup) of the olive oil in a large frying pan. Quickly fry the eggplant in batches over moderately high heat until crisp and golden on both sides. Add more olive oil ass needed, and drain well on paper towels as you remove each batch from pan.

Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper. Spoon 4 tablespoons of Penn Mac’s tomato basil sauce. over the eggplant and scatter a few pieces of basil on top. Sprinkle grated mozzarella, followed by some grated Parmesan. Continue with this layering until you have used up all the ingredients.

Bake for 30 minutes. Remove from the oven and allow too cool for 30 minutes before serving.

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Old Fashioned French Brie 60% Cream

by Missy Sunseri on April 6, 2012

Old Fashioned French Brie 60% Cream

60% Cream French Brie is a soft ripened cheese that has a crust that is thin, white and velvety. Once the Old Fashioned French Brie with 60 % Cream is cut the ripening process is complete and should be enjoyed as soon as possible. Thinking that the Brie will continue to ripen in the refrigerator will result in a very hard inedible piece of cheese that should be discarded. But on the other end of the cheese texture spectrum, you do not want to purchase 60% Brie that is overly ripe which makes it runny and has an unmistakable odor of ammonia. A ripe French Brie with bulge and look like it’s able to run but never turns into a liquid.  As a pasteurized cow’s milk cheese, Brie is a type of cheese that you can allow to ripen or not ripen depending on your palate. Brie is very delicious baked with lavender honey drizzled on top. The French Brie will ooze a little but do not allow it to melt. Serve with Fresh Seasonal Fruit and an assortment of crackers!

 

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German Butterkase Cheese

by Missy Sunseri on April 6, 2012

German Butterkase Cheese is made from pasteurized cow’s milk. Its name literally means “butter cheese”. Do not be confused, this cheese is not butter but it does have a mild, delicate, buttery taste. It has been said that it melts just like butter in your mouth. This semi-soft, wonderful melting cheese originated in Germany where it is a favorite among the children. Butterkase goes well on sourdough bread, with Boar’s Head Black Forest Ham and Maille Whole Grain Dijon Mustard. Garnish with Roland’s Cornichons Gerkins!!!!!

 

Recipe

Stuffed Butterkase Cabbage Rolls

Preparation Time: 30 Minutes

Bake Time: 35 Minutes

Oven Temperature: 350 Degree Fahrenheit

Makes 4 Hefty Servings

12 ounces of Sweet Grasso Sausage – Remove from Casing

⅓ cup of chopped sweet white onion

7 ½ ounces of LaValle Chopped Tomatoes – Undrained

½ water

⅓ cup Aged Basmati Rice

½ teaspoon dried crushed oregano

8 large cabbage leaves

¼ cup shredded German Butterkase Cheese

½ Jar of Pennsylvania Macaroni Premium San Marzano Sauce

1 teaspoon sugar

½ teaspoon dried crushed oregano

¼ cup shredded German Butterkase Cheese

1. In a large skillet cook sausage and onion until meat is brown. Drain the excess fat. Stir in Lavalle Chopped Tomatoes, water, uncooked Aged Basmati Rice, ½ teaspoon dried oregano, and black pepper for taste. Bring to a boil; reduce heat. Simmer, covered for 20 minutes or until the Aged Basmati Rice is tender.

2. Trim the vein off the large cabbage leaves. Take 4 leaves at a time and immerse in boiling water for 2 to 3 minutes or until limp.

3. Stir ¼ cup shredded German Butterkase Cheese into the lamb mixture. Place ⅓ cup of the lamb mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll each leaf, making sure folded sides are included in the roll.

4. For the sauce – In a small bowl stir together ½ of a jar of Pennsylvania Macaroni’s Premium Tomato Sauce, sugar, and ½ teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange Stuffed German Butterkase Cabbage Rolls on the tomato mixture. Spoon remaining tomato mixture over the cabbage rolls. Bake, Covered, in a 350 Degree oven for 35-40 minutes or until heated through. Sprinkle the remaining ¼ cup German Butterkase Cheese over the rolls. Let stand about 2 minutes or until cheese is melted.

Suggestions: Serve your German Butterkase Cabbage Rolls with Large Buttered Egg Noodles.

 

 

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Irish Erin Gold

by Missy Sunseri on April 6, 2012

Irish Erin Gold

Erin Gold is a mild, pleasing to the taste Irish cow cheese, that’s easy to melt with a buttery, full flavor. Most often recognized for it’s green wax coating. This is merely an indication of the Irish-style flavor found through the cheese with each and every bite. This Gouda-style cheese is light and buttery, with an approachable flavor that appeals to a variety of palates and pairs well with a variety of dishes. It melts well over vegetables or slice Erin Gold and enjoy on your Corned Beef Sandwich. Wine that pairs well with Irish Erin Gold is Bodega Del Desierto 25/5 Chardonnay 2006.

Bodegas del Desierto 25/5 Chardonnay 2006

Grapes: 100% Chardonnay

Vintage: 2006

Region: Alto Valle del Rio Colorado, La Pampa – Argentina

 

VINEYARDS

Soil description: Sandy, deep, with variable content of stones

Vineyard orientation: North to south

Annual mean temperature: 16.1 C.  The warmest month was January, with average temperature at 43 C and average thermal amplitude at 25 C

Annual mean rainfall: 248 ml

 

HARVEST

Harvest date: February 16

Harvest mode: Hand-harvested, placed in 18 kg boxes with selection on the field.

 

WINEMAKING

Grapes come to the winery within one hour of harvest.  Grape clusters are selected and whole clusters are sent to the pneumatic press. Reductive handling is used for winemaking.  Press must is placed in stainless steel tanks where, after removal of lees, fermentation starts at low temperatures with select yeasts.

Barrel-aging: 3 months in French oak

Bottling: December 2007

Production: 2417 cases

Time in bottles: 9 months

 

TASTING NOTES

Deep yellow color with slightly golden shades.  Intense and attractive on the nose, it displays a typical fruity character, including tropical fruit aromas and apple and honey notes.  It has a buttery yet fresh mouth-feel, deeply covering the palate with elegance and style.

 

 

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Southwestern Turkey Chili Recipe

by Missy Sunseri on March 7, 2012

Southwestern Turkey Chili Recipe
Serves 6
2 cups of dried black beans, rinsed
10 cups of water
1 teaspoon black pepper
1 stick unsalted butter
2 medium Anaheim chilies, seeded and chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
¼ cups all-purpose flour
2 ½ tablespoon chili powder
2 ½ tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon cayenne
¼ teaspoon sugar
4 ½ cups chicken stock, homemade or canned
2 ¼ cups frozen corn, thawed
4 cups diced cooked turkey breast

cheddar cheese.(grated)
Chopped red onion
Sour cream
Chopped fresh cilantro

Place black beans in large pot with enough cold water to cover by 3 inches and soak overnight

Drain beans. Return beans to pot. Add 10 cups water and pepper. Bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 ½ hours. Drain beans.

Melt butter in the same pot over medium heat. Over. Add Anaheim chilies, 2/3 cup chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt, sugar and cook 5 minutes, stir frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 ½ cups corn with remaining ½ cups stock in food processor. Add puree to chili. Mix in cooked black beans, turkey and remaining cup of corn. Simmer chili 15 minutes, stirring occasionally. (Chili may be prepared 1 day in advance. Cover and refrigerate. Heat before serving.)
Serve, passing cheese, chopped onion, sour cream and chopped cilantro separately.

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Eggplant Parmigiana

by Missy Sunseri on February 28, 2012

Eggplant Parmigiana Recipe

1.5 kg (3 lb 5 oz) eggplants (aubergines)
Plain (all-purpose) flour
330 ml (1 1/3 cup)
500 ml (2 cups) Penn Mac’s Olive Oil.
2 tablespoons roughly torn basil leaves
250g (1 2/3 cups) Grated Mozzarella Cheese.
100g (1 cup) Grated Reggiano Parmesan Cheese.

Thinly slice the eggplants lengthways. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coating the eggplant slices lightly with flour.

Preheat the over to 180C (350F/Gas 4) and grease a 32 x 20 cm (13 x 8 inch) shallow casserole or baking tray.

Heat 125 ml (1/2 cup) of Penn Macs Olive Oil in a large frying pan. Quickly fry the eggplant in batches over moderate high heat until crisp and golden on both sides. Add more Olive oil as needed, and drain well on paper towels as you remove each batch from the pan.

Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper then spoon 4 tablespoons of passata over the eggplant and scatter a few pieces of basil on top. Sprinkle with some mozzarella, followed by some Parmesan Reggiano. Continue with this layering until you have used up all the ingredients.

Bake for 30 minutes, remove from the oven and allow cooling for 30 minutes before serving.

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Farro with Braised Greens & Pistachios

by Leslie Stauffer on February 10, 2012


A New Twist for Farro Grain

Ingredients:

*½ cup Farro Perlato

*3 ½ tablespoons Pennsylvania Macaroni Co. Extra Virgin Olive Oil

*1 clove garlic,  peeled and sliced thin

*1 small yellow onion, peeled and sliced thin (about 1 1/2 cups)

*1 teaspoon Marash or Aleppo Pepper (or Paprika)

*1 ½ preserved lemons, flesh scooped out, skin cut into thin strips (or 1 whole lemon cut into thin rounds)

*1 ½- 2 bunches Swiss chard, stems removed, leaves washed and cut into ½ strips

*Salt, to taste

*Fresh lemon juice, to taste

*½ cup Penn Mac’s Pistachio Nuts, toasted and roughly chopped

*1/3 cup Penn Mac’s Fresh Ricotta

*Pomegranate syrup, for drizzling

Cooking and Preparing:

1. Fill medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.

2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoon Penn Macs oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.

3. In a medium bowl, season farro with ½ tablespoon oil and pinch of salt. Stir Penn Macs pistachios into grains. To serve, top grains with greens. Garnish with a dollop of Penn Mac’s Ricotta and drizzle of pomegranate syrup.

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Three Common Types of Pasta

by Travis Loncar on January 3, 2012


Happy New Year, all yinz Penn Mac followers! Or, “Felice Anno Nuovo” for our Italian folks. We hope you had a safe but adventurous, peaceful but boisterous, and traditional but novel New Year’s celebration! May your days become brighter and your resolutions become realities! Speaking of resolutions, actually, as a child, one of my “all the time” resolutions was to be able to identify any given type of pasta at sight or audible description. Weird, I know; but when you come from a family that eats many an Italian pasta dish, it’s sort of expected that these types of things become rudimentary knowledge. Sadly, I never quite mastered the whole list – as it is quite big – but I did manage to commit around five or six types of pasta to memory. Today, we’ll cover just three. Here’s to hoping that you, like me, could use a little refresher!

1. Angel Hair

For me, Angel Hair has always been the easiest type of pasta to identify visually. Let’s be honest; the name brings about imagery that can only be associated with the pasta that it identifies. Delicate, thin strands of noodle characterize this type of pasta. It takes around 3-5 minutes to cook and is typically complimented with any one of many sauces when served. You might see it in the form of an Angel Hair pasta nest, as is shown below.

angel hair

2. Fettuccine

One of my favorite types of pasta, Fettuccine (meaning “”little ribbons”) is roughly the same length as spaghetti, but flatter and generally wider. This type of pasta takes a bit longer to cook (roughly 10-12 minutes) and, like Angel Hair, goes great with a variety of gourmet sauces. My personal favorite: Fettuccine pasta with Alfredo sauce (or Fettuccine Alfredo). Yum.

fettuccine

3. Farfalle

Bow ties, bow ties, who wants some bow ties? I do. We’ve reached my absolute favorite type of pasta, Farfalle. Needless to say, this pasta features cute little bow tie shaped noodles. Like Fettuccine, Farfalle pasta takes around 10-12 minutes to cook and goes well with a good amount of sauces. Two of my favorite uses are in a salad sprinkled with olive oil or cooked in good old-fashioned butter.

farfalle

Well, that was simple! Perhaps looking at these three types of pasta jogged your memory a bit? If you’re looking for something that goes a lot more in depth, check out this infographic on the different types of pasta from Charming Italy. We’re confident that you’ll find the pasta that you’re looking for! That’s all for today, though. Once again, best wishes to you and yours in 2012! See you next time!

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