The Cheese Lady
One week Late
July 11, 2006
#19
Market days Thursday and Saturday
Muskegon Farmers' Market
I know I missed a week but . . .
Baby Elle was here all last week.
I got distracted by her baby blues.
Wouldn't you?
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This week the Spices, Rices & 'Shrooms
will be in it's own booth.
Stop by and say hi to Beth.
Chinese black rice is back in stock.
And we have recipes!!!
Mushroom risotto this week.
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Simple Mushroom Risotto
Recipe courtesy Food Network
Ingredients
6 to 8 cups
chicken stock
5 ounces dried mushrooms (porcini or other wild dried
mushrooms)
2 tablespoons olive oil
4 shallots, minced
2 cups arborio
rice
1/2 cup white vermouth
2/3 cup grated Parmesan, plus extra for
serving
Salt and pepper
HAVE EVERYTHING BUT THE VERMOUTH!!!
Directions
Heat the stock and ladle 2 cups into a medium bowl.
Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid.
Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit.
Add mushroom liquid back to warm stock.
Keep stock heated over medium heat.
Pat soaked mushrooms dry and saute in a large skillet
with 1 tablespoon olive oil.
Heat remaining olive oil in a large, heavy saucepan over medium heat.
Add shallots and cook until softened.
Add rice and cook, stirring, until the rice becomes translucent,
about 3 to 5 minutes. Add vermouth and stir until absorbed by rice.
Add warm mushroom stock to rice, 1 cup at a time, stirring constantly.
All stock must be fully absorbed before the next cup of stock is added.
After about 20 minutes, the rice should be tender but not mushy,
it should have a creamy texture. Add more stock if needed.
Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper.
Let stand for a minute
before serving. Sprinkle with Parmesan, if desired.
And CHEESE.
PERSIAN FETTA
If you haven't tried it you're missing out.
From Australia. Persian Fetta is a silky textured cows milk fetta.
Persian Fetta is a fabulous cheese,
Serve in a small bowl alongside your favourite mature cheeses
and you will have an interesting addition to your cheese board.
Drizzle Persian Fetta over any salad dish
whether it be rocket and lettuce or lentil based.
Try it with caramelised vegetable,
or serve a little on a richly flavoured fish such as trout.
On its own it makes a great pasta sauce or add it to pureed spinach for ravioli.
Grate a little parmesan on the top to finish the dish.
Your imagination is the only limit to ways you can serve Persian Fetta.
The herb infused oil is a fine ingredient in itself so
when you have eaten the cheese, use the oil for a delicious dressing on your salads.
Persian Fetta is higher in moisture and lower in salt than a Greek style feta.
It is marinated in a virgin olive oil blend with fresh herbs, garlic and spices.
The creamy texture combined with its full rounded flavour
has made this award winning cheese a consistent favourite.
Ingredients
Cows Milk, Virgin Olive Oil Blend, Fresh Herbs,
Cultures, Salt, Spices and Non-Animal Rennet.
The Cheese Lady warning . . .
addictive!