Summertime Macaroni Salad with Chèvre and Grilled Peaches

Melt: the Art of Macaroni and Cheese on http://www.theculinarylife.com

- ‘Tis the season for grilled peaches, fresh goat cheese, and incredible macaroni salad. -

When I was writing Melt: the Art of Macaroni and Cheese, I had to relearn almost everything I thought I knew about flavor. Cooking with cheese is a unique experience, and when you’re working with artisan cheese, it’s important to take the cheese’s personality into consideration when picking herbs, spices, or other additional flavors for a dish. You certainly don’t want to drown out the flavor of the cheese, given it’s probably your intended star of the show! There was a lot of trial and error in recipe testing for the book, making sure I had a deep understanding of what spices paired well with cheeses made from a variety of different milks.

It turns out cheese and spice go hand in hand like Fred Astaire and Ginger Rogers, but only if you let the cheese lead. What I learned is to look at the flavor profile of the cheese (is it nutty? grassy? sweet? salty? funky?) and then consider what spices you would pair with these flavors on their own.

I’ve got some great spice and cheese pairings in Melt, such as Petit Basque, a sweet, nutty sheep’s milk cheese from the Basque region of France, which I coupled up with herby sage for a lovely floral-tinged experience. I’ve also got Humboldt Fog, a luscious goat’s milk cheese, paired with mint and parsley for an incredibly refreshing swath of flavor across your palate. Talk about happy flavor memories!

Speaking of happy flavors, what could be nicer than a blushing peach? The sun-kissed color, the ticklish feel of the fuzz, the sweet-as-sugar cane flavor. With grilled peaches, the flavors soars to a whole new level. This simple macaroni salad lets them shine–and without the nuisance of peach juice dribbling down your arm. Summer in a bowl, this is.

And if there is any cheese that pairs best with a peach, it’s Humboldt Fog. This humble–yet multi-award winning–specimen has become the herald for American-made artisan cheeses and shows up on nearly every cheese plate in the country, and with good reason. Crafted by Cypress Grove in Humboldt County, California, this goat milk cheese possesses plenty of flavor. Beneath its bloomy rind and runny sole lies a chalky, intoxicating paste that guards the savory core. A line of decorative vegetable ash runs through the middle, which gives it its distinct layer cake appearance.

This recipe appeared in Melt: the Art of Macaroni and Cheese, along with 74 other inspired cheese and pasta dishes. I do hope you’ll check it out.
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Buttermilk Tomato Pie Recipe + Easy Pie Crust

Buttermilk Tomato Pie on http://www.theculinarylife.com

- How about a buttermilk tomato pie recipe with homemade cottage cheese? -

Last week I posted a recipe for how to make homemade cottage cheese out of leftover buttermilk, and I have to admit I had an ulterior motive for posting that recipe. Sure I wanted to share a super simple recipe to kick off the Super Simple Series, but the underlying reason was I wanted to make sure you had that technique in your repertoire before I gave you this week’s recipe for my favorite thing ever, buttermilk tomato pie. And now, here we are! Because, really, buttermilk pie – or any variation thereof – makes everyone happy.

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