Wednesday, November 16, 2016

European Cheese in 3 Easy Dishes with Cheese Connoisseur and Expert, Chef Pierre Gay


"Cheese - Milk's Leap Into Immortality" - Clifton Paul Fadiman. 

In Europe, cheese is one of the most commonly used ingredients in cooking whether you have it with crackers or fruits or incorporate it into your dishes, there's always a reason to have cheese. But have you ever thought what if we added some cheese into traditional Asian dishes ? Well last week, we had a chance to meet up with cheese connoisseur and expert, Chef Pierre Gay, Who shared with us 3 ways to incorporate traditional European Cheeses into Asian-inspired recipes...  Scroll down to find out more...

European Cheese in 3 easy dishes with
Cheese Connoisseur and Expert, Chef Pierre Gay 



"The science of creating cheese is simple. Take some milk, add a starter enzyme and then some rennet to separate the curds from the whey and you have just made cheese.... And the land is the reason why there is such a large variety in the cheese's taste and textures, like the climate, the soil affects the animals and the food they eat. Everything affects the taste of the milk and therefore the cheese." - Chef Pierre Gay. 



Cheese Fondue Scented with Smoked Tea


This is definitely the simplest of them all, in terms of preparation. All you need is to rub the fondue pot with a clove of garlic, add olive oil, onion's and cook over low heat until onion's are translucent. Then add the infused Lapsang Souchon tea and cook until it reduced by half. Lastly, pour in cheeses of your choice into the pot, heat until melted while stiring consistently. You can use either Emmental, Tome de savoie, Comte, Raclette or Beaufort cheese for this.

And once everything has melted, dip your baguettes into the fondue and enjoy ! I promise you, it'll taste UH-MAZING.... especially when the cheese just melts in your mouth along with the baguette. Yummm..


Shitake and Comte Cheese Croque Monsieur


Firstly, you need to prepare a bechamel sauce. Melt the butter over low heat and add flour. Let it cook for 5 minutes and pour in the milk, chicken stock powder and nutmeg. Mix well and simmer for 5 minutes and set aside while you get the sandwiches ready. 

As for the sandwich loaf, slice it into 1 cm thick pieces and brush it with melted butter, spread the bechamel onto the bread. Then you can add any topping you like, for this we had shitake mushroom, ham and lots of cheese on top. Cover it with another slice of bread and spread bechamel and cheese on top of it. Lastly, roast it in the oven at 210 C until top is golden brown. 


Onion and Asian Garlic Blue Cheese Gratinee


This dish is slightly complicated as compared to the other 3. First you need to melt butter over low heat and cook some onion's until golden brown, stirring occasionally. Add in garlic and cook for another 10 minutes. Pour in chicken stock and bring to boil.  Then Lower heat and simmer for 10 minutes. Season it as to your preference with salt and pepper. 

Next, slice some baguette's to 2cm thick pieces and oven bake at 150 C until golden brown and completely dry. Then place two or three slices of baguette on top of the soup and finish it off with Emmental cheese, Fourme d'Ambert or other French cow blue cheese. Bake in a preheated oven at 200 C until cheese is melted and browned slightly. Serve hot... 

This bowl of onion garlic soup is perfect for that rainy cold day. I can already imagine myself having  a bowl of goodness while getting cozy on my couch while watching a favourite movie... Emm


 Well if you would like to try out these dishes, you can find all the different varieties of cheese's that Chef Pierre Gay introduced at Cold Storage, Jason Food Hall, Jaya Grocer and Mercato. 

Let's broaden our palette with some European Cheeses. ;)


* European cheeses introduced at the workshop includes Stilton from the United Kingdom, aged Gouda from the Netherlands, Parmigiano-Reggiano from Italy, Manchego from Spain, and a few other cheese from France such as Saint-Nectaire Fermier, Mont d'or, Camembert de Normandie, Salers, Moroilles, Blue de Gex, Brillat, Savarin, Moulis and Col de la Core. 

 love ♥, 
 Sarah 

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