ciao ! cooks
Quinlan Cook
Smith Restaurant , Inn At The Forks
Motto : " Keep it fresh !" Quin is the Chef de Cuisine and seasoned pro who makes it his mission to source local produce while adding his own eclectic mix to multi-culti favourites . Creative standouts like pork belly with spicy kimchi , sweet hoisin and pickled cucumber play with flavour and texture and have become fan favourites .
Pro Tip : Avoid running the processor for too long as too much friction and warmth can cause cheese mixture to separate .
Pounded Cheese
Whipped white cheddar with apple gastrique turns a brick of cheese on its ear . Each velvety dollop is easily scooped onto grilled ciabatta or garden fresh crudités .
INGREDIENTS Pounded Cheese 1 / 2 lb unsalted butter 5 cups aged white cheddar 1 Tbsp of prepared Dijon mustard 1 tsp of salt Pinch of cayenne
Apple Gastrique 1 cup white sugar 1 1 / 2 cup apple cider vinegar Pinch of salt
METHOD Pounded Cheese 1 . In a small skillet , cube and warm butter to room temperature to soften . 2 . Add butter and mustard to food processor and run until smooth . 3 . Slowly add cheese in 1 / 4 increments until mixture has a smooth consistency . 4 . Add salt and cayenne to mixture .
Apple Gastrique 1 . In small skillet on medium heat , caramelize white sugar until it appears a golden brown . 2 . Add apple cider vinegar and salt . 3 . Reduce until it develops a light syrupy consistency which will thicken once cooled .
Yield 1 large serving
26 ciao ! / jun / jul / two thousand eighteen