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