Without easy access to a good fromagerie, one may still buy young cheese at a grocery store and ripen it at home in hopes of making it a bit more interesting. Large grocery stores will sometimes carry decent cheese that is young (and hence has shelf-life) but will be more flavourful closer to it’s best-before date. Along the lines of last year’s cheese post, we’ve stocked up for Christmas in mid-November at our local superstore (anyone from the UK will recognize these generic labels). By wrapping our cheese in greaseproof paper and hiding it in the lettuce crisper of the fridge for weeks, we hope to improve the hand we’ve been dealt. Most of these cheeses have some sort of official seal, such as DOP, AOC or PDO, which guarantee that they come from a particular region and are made in a particular way. It does not guarantee that they are good, or that we will like them, but in our experience a regional protection symbol greatly increases the odds.
I’m presently ripening the four whole cheeses in the front row of the photograph, and they all just happen to be French. Take note of the word ‘whole’: in my experience home-aging works most effectively for small whole, soft cheeses. I’ve had no luck at all ripening cheese that has been cut (is that possible? impossible?). So, starting from left to right in the front row, epoisses is an unpasteurized cow’s milk cheese from Burgundy, full fat with a rind washed in a spirits, and when ready it will smell like a horse’s arse. The pont l’eveque is a beefy-tasting brine-rubbed cheese from Normandy, politely sold in demi size. The vignotte is a pasteurized triple-cream from Champagne with no name-control; in other words it’s what passes for brie in many countries. The chaource is also from Champagne, and also similar to brie with a bloomy rind, but expected to march past the vignotte by virtue of being unpasteurized. Are these specimens going to be any good?: only time will tell. Are my cheeses from great ‘farmhouse’ producers? I doubt it, but I won’t be jetting off to Paris this December, so Tesco Finest™ will have to do. (Speaking of Tesco, the Ardenne Pate shown is gluten-free (and a £1!).) All these cheese will be improved by their native beverages: white burgundy, good apple cider, and of course champagne, repsectively.
Otherwise-pictured treats are a DOP pecorino tuscano, the aforementioned pork pate, an AOC gruyere, a PDO greek feta, an AOC issau-oraty, and finally a PDO british blue stilton from the Long Clawson Dairy, which is brilliant, and inexpensive domestically. Admittedly, not all these things will see December. Besides ripening some softer cheeses, another tip is that if you live far from cheese production is to consider harder cheeses that are designed to travel better, and are often raw-milk cheeses (once a cheese is aged long enough the FDA doesn’t care about the original milk). I’m enjoying a Swiss Sbrinz this week, a nutty two year-old, something like grano padano only creamier with and a hint of butterscotch. If Heidi can safely carry it up the mountain, an exporter can safely carry it to my cheese aisle.
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Setting a healthy leafy green vegetable swimming in cholesterol is a mainstay of American Thanksgiving, which they must be having soon back there. I lived in the States for five Thanksgivings, and it’s a big, big deal for them: people fly all over fly-over for it. By contrast, Canadian Thanksgiving is a tepid excuse for a long-weekend, perhaps because five months of deep snow is a heavy thought that does not permit as much celebration. Here in the climatically-temperate UK there is no thanksgiving holiday, which I find begrudgingly charming, begrudgingly. But we eat stalks and stalks of brussels sprouts the two months both sides of Christmas, that’s the season. So, for Maninas’s Eating with the Seasons (December), my creamy-nutmeggy brussels sprouts:
Set a large pot of salted water to boil. Lop your sprouts off at the ankles and peel away their dirty little jackets. Now slice each in two, vertically and with little compassion. At the roll of the boil, dump them in and set your kitchen timer to six minutes. Do not let them boil a seventh minute, for the sprouts’ own acids would use that extra minute to strip the last atoms of magnesium out of the remaining chlorophyll-a, the macro-effect being to turn your bright green spouts a sad greeny-grey. So when the beep sounds drain the sprouts like a madman, stir in a bit of cream, grate a little nutmeg over them and toss in a pinch of sea salt. Bring to table, admonishing one and all to eat their brussels sprouts.
What am I thankful for this year? Um, a deceleration in food-price inflation. It’s the silver lining of an economy going down the toilet with a foul smell, not unlike the smell of overcooked brassica. Six minutes, people, six minutes.
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Posted in Fish, Starches, Western Europe, tagged Caerdydd, Cardiff, chippy, fish and chips, gluten-free, Guy Fawkes, Wales, Younger's Traditional Fish and Chips on 5 November 2008 |
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On the first and third Monday of the month, Younger’s Traditional Fish and Chips in Cardiff hosts a gluten-free night. Admittedly, I’m not a connoisseur of take-aways, indeed the biggest benefit of the family food allergies is how much we are forced to cook at home, from scratch. So bear in mind when reading onward that (a) I only ate once, (b) I haven’t compared widely, and (c) as a rarely-treated and deeply-appreciative audience, I am pre-disposed to be delighted.
That said, I thought it was quite good. The batter on the fish was crisp, much more so then the typically-floured fish I’ve eaten here. The chips were good chips. It was all less greasy than most deep-fried meals I’ve had here, take-away or in the pub. Whether that was due to gluten-free batter or fresh oil in the vat, I cannot say, but I was pleased. And the Real Live Englishman who dined with us was also pleased. He’s a Friday-night patron of this particular chippy, indeed walks past neighbouring chippies for this one, and, being English, he has greater scope to compare. Then again, mad dogs and Englishmen, be always skeptical of their judgment…
Happy Guy Fawkes Night from the United Kingdom! Here’s wishing good governance to parliamentary democracies everywhere in the coming year. And for what transpired yesterday in the American Republic, may we all be truly thankful.
Younger’s Traditional Fish & Chips
73 Caerphilly Road
029 2062 0678
Gluten-free the first and third Monday of the month.
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Posted in Central America, Sweets, tagged calaveras, Catrinas, Dia de los Muertos, egg-free, gluten-free, gluten-free gingerbread, Guadalupe Posada, Mexico, peanut-free on 2 November 2008 |
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These are my fallen angles. For a Day of the Dead gathering with Mexican friends I made two things: a traditional calabaza en tacha (candied pumpkin) and these creatures, my Catrinas. The classic calavera, or sugar skull, is an icon of Día de los Muertos celebrations in Mexico, but, no surprise, that they are impossible to find where we live in the UK. I could not find chocolate skulls either, nor any three-dimensional moulds to make any sort of calavera. I couldn’t find even two-dimensional skull or skeleton forms, despite Halloween. But I did have a Christmas angel cookie-cutter, and if you look closely…
I should be clear: I do not claim these as ‘authentic.’ I’ve no research to suggest that anyone in Mexico left anything like this on an altar this weekend. But they are inspired by a famous icon that has become associated with Día de los Muertos in Mexico, the Catrinas of José Guadalupe Posada. These are my far-inferior version of his wonderful etchings, albeit in gingerbread form. It really is meant as an homage. Had I more talent, my cookies would have had hats and handbags.
What did my Mexican friends think? That there must be something heretical about turning angels into skeletons. There probably is. But my Catrinas were warmly accepted in the spirit of the afternoon regardless, next to the pollo recado rojo in tortilla and the pan de muertos. They know I mean well, stumbling through life with enthusiasm, if not clarity.
PS: For those in need, I used the gluten-free gingerbread men recipe from the Sainsbury’s site, with real butter instead of dairy-free spread, and making sure to have xanthum gum onboard. They were stealthily good, and are well worth repeating at Christmas…with a different glazing pattern.
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