2014/06/19

Frittata

Frittata is an egg-based Italian dish similar to an omelette but with added ingredients such as cheese, meat and vegetables. The word "frittata" is derived from fritta and roughly translates to "egg-cake". It is also very similar to the Spanish 'tortilla de patatas', which is a thick egg omelette made with potatoes and onions.

Frittata (with asparagus, potatoes and goat milk cheese)

The difference between a frittata and a traditional omelette is the frittata is served open-faced like an egg-pizza. It is not folded over like an omelette to enclose its contents, but rather it is either turned over or even baked in the oven. A frittata always contains additional ingredients that are cooked in the skillet and combined with the raw egg mixture, rather than being laid over the nearly-cooked egg mixture before it is folded as in an omelette. Also, a frittata is cooked over a very low heat, slower than an omelette and is usually also baked for several minutes or grilled briefly to set the top layer. Unlike an omelette which is served whole, a frittata is served divided into sliced wedges and can be served hot, warm, at room temperature or even cold.

The range of possible ingredients for a frittata is limitless; from broccoli, potatoes, zucchinis, onions, asparagus, mushrooms, leeks, peppers, spinach, etc. A frittata is quite the versatile dish as it can be served for breakfast, lunch or for dinner accompanied with a salad.

A frittata is also an excellent quick meal, as long as you have a few vegetables and any cheese on hand. It's also a great way to use up leftovers, from cooked pasta to any cooked or raw veggies to throw together in a skillet and you have a frittata on the table in 20-30 minutes.

One frittata makes roughly six servings.  Don't worry the leftover frittata is nearly as good as when it's straight from the oven. Many people actually believe that the flavour of a frittata improves as it sits. 


Below is a recipe for a potato, onion, asparagus frittata using one of Quebec's finest little artisan goat-milk cheese, the Chèvre À Ma Manière. I love it. Hope you like it.


Chèvre À Ma Manière, Potato & Asparagus Frittata Recipe

-  2 tablespoons olive oil
- 1 pound of potatoes (peeled and cut into 1/4-to-1/2-inch cubes)
- 1 small onion, or more to taste, chopped
- 1 pound asparagus, trimmed and cut into 2-inch pieces
-  4 to 6 eggs (depending on how many servings you need, or if you prefer more veggies than egg)
- 1 Chèvre À Ma Manière cut into small cubed pieces (if substituting with another cheese you can use 1/2 cup to 1 cup of grated cheese)
- Salt and freshly ground black pepper to taste
- For additional flavour to your frittata you can add fresh herbs or spices. Either chopped fresh basil, parsley, rosemary, turmeric or tarragon can be added to your vegetables when cooking.

Instructions:
Preheat oven to 350 degrees F. Coat a 10-inch heavy ovenproof skillet, preferably non-stick or cast-iron, generously with oil, about 1 to 2 tablespoons. It is recommended to use a cast-iron pan or an oven-safe non-stick skillet. If you are using a stainless steel pan, you'll need extra oil to make sure the eggs don't stick to the pan, but remember it must be oven safe.

Peel potatoes and cut them into 1/4-to-1/2-inch cubes.


Heat the olive oil in a skillet over medium heat; cook and stir the cubed potatoes in the hot oil until the potatoes begin to brown lightly, about 10 - 12 minutes. Add your onions and cook another 4 more minutes. Season the frittata with salt, pepper and herbs. Add the asparagus and continue cooking until the asparagus is tender, another 5 to 7 minutes;


If you're in a rush you may want to shred your potatoes instead of cutting them in cubes, to save time on cooking the potatoes in the skillet. Or you can also save time by boiling your potatoes.(Put the diced potatoes in a pot, cover with cold water, about an inch above the top of the potatoes. Cook over medium-low heat, until the potatoes are tender but not falling apart, 5 to 7 minutes; drain and pat dry. If using boiled potatoes you will add the cooked potatoes to your frittata only after any uncooked veggies that you include have been cooked. Add potatoes, stirring occasionally, until the potatoes begin to brown slightly, cook about 4 minutes more in the skillet.) You will be saving time but your potatoes will be missing that little crispy crunch.


Whisk together eggs, salt, pepper, herbs or spices (optional) in a large bowl. Eggs for frittata should be beaten vigorously to incorporate more air than traditional omelettes, to allow a deeper filling and a fluffier result.

Evenly pour the egg mixture over the vegetable mixture in the skillet. Cook, over medium heat, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath. Cook 2 to 3 minutes. Reduce heat and cook, covered, until it appears mostly set with a moist center and top. Add cheese to top of frittata and cook covered for 3 to 5 minutes more. 


Remove lid and place the skillet in the pre-heated oven for approx. 5 to 8 minutes. Until the eggs puff and are set in centre and the cheese is golden brown.

Remove from oven and cut in 6 to 8 wedges. Serve straight from the skillet.

2014/06/12

Le Moutier

Le Moutier is a ripened, firm, pasteurised goat-milk cheese produced by the monks at Fromagerie de l'Abbaye St-Benoît-du-Lac located on the picturesque lake Memphrémagog in Québec's Eastern Townships.

Le Moutier

Le Moutier is a Swiss-type cheese dotted with small openings in the cooked paste. What distinguishes this cheese is its pristine white colour, due to being made with 100% goat-milk. Le Moutier has a firm yet flexible and elastic paste. It has a light springy texture and a delightful sweet goat-milk taste and aroma. Le Moutier cooks well; it melts and browns at high temperature. Le Moutier is an ideal choice to introduce to a child or adult who is new to goat-milk cheese.

Le Moutier is produced in a small round wheel, this firm goat-milk cheese looks identical to St-Benoit cheese, a cow-milk version that the Abbaye St-Benoît also produces.

Le Moutier is appropriately named after the town and abbey located in the Jura Bernois district in the Swiss canton of Bern. 

Abbaye St-Benoît-du-Lac

The Fromagerie de l’Abbaye St-Benoît-du-Lac which is directed by Brother Patrick Flageole, is the only cheese dairy in North America that is run by Benedictine monks. The first cheese created at the Abbey in 1943 was the famed blue Ermite cheese, which is still a celebrated cheese. The Bleu Bénédictin has also picked up several awards, including the Grand Champion in 2000 and the Champion in the blue cheese category in 2002 and 2006. In 2010, Le Moutier won a gold medal in its goat milk category at the World Cheese Awards.

Fromagerie de l'Abbaye St-Benoît-du-Lac

The monks of the Abbaye Saint-Benoît-du-Lac make their living from their cheese-factory, an apple orchard, a cider-factory, a farm and a store where their products are sold.

Le Moutier pairs nicely with a sparkling apple cider from Cidrerie Abbaye Saint-Benoît.

Try Le Moutier cheese in this delicious Onion Soup with Apples  recipe courtesy of Wikibouffe.iga.net.


Photo source: http://www.lapresse.ca/

2014/06/04

Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers is a firm, raw goat-milk farmer’s cheese produced by the Chèvrerie Fruit d'une Passion located in Québec's Estrie region.


Tomme des Joyeux Fromagers

Tomme des Joyeux Fromagers (which translates into The Happy Cheesemakers Cheese) has a firm, washed rind that is ochre in colour with white brushed highlights. The 2 kg  (4.5 lbs) round wheels of Tomme des Joyeux Fromagers are aged from 60 to 90 days. The wheels are washed in brine, which promotes the establishment of brevibacterium on the rind, giving the orange hue to its crust.

The beautiful ivory-white coloured paste is firm, yet elastic, with small perforations. The cheese has a creamy texture with a well-balanced, long-lasting distinctive flavour with hints of floral and honey and goat milk.

Alain and Isabelle of Chèvrerie Fruit d'une Passion

Chèvrerie Fruit d'une Passion is operated by Isabelle Couturier and her partner Alain La Rochelle. Their cheese-making premises and goat farm are located in St. Ludger near the Appalachian foothills between Lac-Mégantic and Saint-Georges de Beauce. At Chèvrerie Fruit d'une Passion all the processes of transforming the milk into cheese are done by hand; mixing the milk, cutting and stirring the curd, molding and brushing and salting the wheels are all done in the traditional manner by hand.

Tomme des Joyeux Fromagers pairs well with a Québec cidre de glace (apple ice-cider). The Chèvrerie Fruit d'une Passion suggests trying slices of the Tomme des Joyeux Fromagers melted over sliced pears that have been braised in maple syrup. Delicious.