recipe: smoked whitefish brandade

The second recipe I tried from Gather Around My Table was a smoked whitefish brandade. Just like the cherry cornmeal torte, I would make this one again!

It did take some time for the different components. However, that was mainly because I made labneh from scratch from my homemade yogurt and I accidentally bought raw fresh cod instead of smoked cod so I had to poach the cod before I could start making this recipe. I was happy to have to do both these steps, though, because now I understand how to make labneh and poached cod! :)

Smoked Whitefish Brandade

Ingredients:

1 pound russet potatoes (2 medium), scrubbed

1/2 cup plus 2 tbsp extra-virgin olive oil

1/2 cup (4 ounces) labneh

1/2 cup whole milk

1 tbsp minced garlic

kosher salt and fresh ground black pepper

1/2 pound smoked whitefish, skin and pin bones discarded, fresh flaked (1 packed cup)

chopped fresh chives or scallions, for garnish

crusty bread or crackers, for serving

Instructions:

1) Heat the oven to 450 degrees Fahrenheit. Wrap the potatoes in aluminum foil and bake until cooked through and completely tender in the center, about 1 hour. Unwrap them and let cool until the potatoes are cool enough to handle. Reduce the oven temperature to 375 degrees Fahrenheit.

2) Meanwhile, in a small bowl, combine 1/2 cup of the oil, the labneh, milk, and garlic and season with salt and pepper. Whisk until smooth.

3) Discard the potato skins and rice the potatoes through a food mill or ricer into a large bowl (I used a box grater). Add the labneh mixture, season with salt and pepper, and mix until well blended. Add the whitefish and fold until well incorporated. Transfer the mixture to an oven-safe 1-quart baking dish and drizzle over the remaining 2 tablespoons oil. Cover the dish with foil and bake for 15 minutes. Uncover and bake until the brandade is lightly golden on top and hot in the center, about 15 minutes longer.

4) Garnish the brandade with chives or scallions. Serve warm with bread or crackers.

Notes: 

To make labneh, mix 1/4 tsp salt into 1 cup yogurt. Wet and ring out a flour sack towel and line a mesh colander over a bowl with the towel. Spoon the salted yogurt into the flour sack towel. Put in the fridge for 12-24 hours while the liquid whey drains out of the yogurt and into the bottom of the bowl. It can be ready at 12 hours, but 24 hours will lead to a thicker, creamier spread. I forgot to do this ahead of time and wanted to make my brandade today, so I attempted a quicker labneh method hanging my flour sack towel with the salted yogurt in it from a kitchen faucet to weigh it down and make the whey drip out of it quicker.

 

To mimic the flavor of smoked whitefish, when I poached my cod I added half milk/half water to cover the fish and dropped three smashed garlic cloves, a bay leaf, and 1/16 tsp pepper. I heated this over medium heat until it gently simmered and kept it at this heat for about 10 minutes until the fish was an opaque color and the inside temperature was at least 145 degrees Fahrenheit. When I mixed up the labneh, oil, garlic I added 6 or so drops of Liquid Smoke with those ingredients at that time. 

I baked my brandade at least 20 minutes longer than the recipe called for, but I still could not get the top to brown. I troubleshooted online and it said if there is too much liquid or oil on the top then it will just boil instead of browning, which is what mine was doing. I sopped off some of the oil and then added a sprinkle of bread crumbs to the top and baked for another 10 minutes. It still wasn't browning at all, but at this point it had been in the oven almost an hour and I was hungry!! So I called it quits. It may have been because I only had my salted yogurt mixture draining for about 5 hours so it maybe still had quite a bit of liquid in it which caused the brandade to just bubble versus brown. Regardless, it was still delicious. I got some homemade artisan bread out of the freezer and went back for seconds it was so yummy! I would like to try this again, but getting actually smoked fish from the store. I also wonder if I could try it with potato flakes instead of baking and ricing potatoes. That would cut down on some of the steps.

recipe: cherry cornmeal torte

This is the first recipe I tried from the cookbook Gather Around My Table and boy is it a keeper! With so few ingredients it was in the oven in no time at all. Yet, comes out looking like I spent hours on it. This will surely be my go-to recipe to whip together if I have unexpected guests. It's substantial enough to be served with just coffee or tea. And, I think has a rustic cozy look perfect for Fall!

I did have to look up what a "torte" is and how it compares to a cake. Apparently, it typically uses little to no flour, relying on ground nuts or breadcrumbs and whipped eggs. They don't rise very high, making them shorter and fatter than standard cakes. The author of this cookbook, Kay Chun, said this was inspired by the classic Italian olive oil cake. When cherries are in season, she pits, halves, and freezes them so she can make this cake year-round. She loves this most with cherries, but says other stone fruits like peaches, plums, and apricots are also terrific. The cherries I used were store-brought frozen whole cherries, and I didn't cut them in half. The mixed berries I get for my smoothies I think would also be nice in this (cherries, blackberries, and blueberries). So many options!

Cherry Cornmeal Torte

Ingredients:

Cooking spray, for greasing the pan (I just rubbed butter on the pan)

3/4 cups all-purpose flour

1/2 cup finely ground cornmeal

1 1/2 tsp baking powder

1/2 tsp ground cardamon

1/2 tsp ground cinnamon

1/4 tsp salt

4 tbsp unsalted butter, at room temperature 

3/4 cup turbinado sugar, plus 1 tbsp for sprinkling (I used brown sugar)

1/4 cup California-style extra-virgin olive oil 

1 tsp pure vanilla extract

2 large eggs

6 ounces cherries, pitted and halved (I used 1 1/4 cups frozen whole cherries)

2 tbsp slice almonds (I used 3 tbsp)

Instructions:

1) Heat the oven to 350 degrees Fahrenheit. Lightly grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper; lightly grease the paper.

2) In a small bowl, combine the flour, cornmeal, baking powder, cardamon, cinnamon, and salt and whisk to combine.

3) In a medium bowl, combine the butter and the 3/4 cup sugar. Using a hand mixer, beat on medium speed until well combined, about 2 minutes (I used my stand mixer). Add the oil and vanilla and beat until well blended. Add one of the eggs and beat, scraping down the sides and bottom of the bowl, until well incorporated; repeat with the remaining egg (I just threw them both in at the same time and mixed like normal). Sift the flour mixture over the batter (I just threw it in). Reduce the speed to low and beat until just combined. Scrape the batter into the prepared pan and smooth the top using an offset spatula. It will look like there is not enough batter, but the torte will rise during baking. Arrange the cherries in a single layer on top, then scatter the almonds all over and sprinkle with the remaining 1 tbsp sugar. 

4) Bake until the cake is golden and a cake tester inserted in the center comes out clean, 45 to 50 minutes.

5) Transfer the pan to a rack and cool for 30 minutes. Unmold the cake and cool until lukewarm or room-temperature. Serve with whipped cream, creme fraiche, or ice cream (I just ate the torte plain and it was absolutely delish). 

Store the torte in an airtight container at room temperature for 2 to 3 days.

book review: Gather Around My Table by Kay Chun

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 5/5

Thank you Knopf for providing an ARC for review consideration via NetGalley! All opinions are my own.

Gather Around My Table by Kay Chun is exactly what I needed to get my cooking to a whole new level of flavor. 

Lately, I’ve been adding new staples into my pantry and learning how to incorporate them into my routine - fish sauce, soba/udon noodles and broth, miso, anchovies, tinned fish, and seaweed have quickly become favorites. Now that I’ve gotten comfortable with those and am ready for the next level, this book seems like the perfect guide to expand my arsenal of ingredients, flavor profiles, and techniques. Thanks to Chun, my upcoming shopping list now includes clam juice, capers, perilla leaves, bonito flakes, dried fernbrake, and gochujang.

The standout recipes I’m starting with first include:
- Salads: The Everyday Greens Salad with wakame, and a Crunchy Cabbage and Sprout Salad with Tomato Nuoc Cham.
- Dips & Small Plates: A brandade made with smoked whitefish and labneh, a seasonal Smoky Eggplant Dip with Parsley-Dill Oil, and Blistered Beans and Okra.
- Hearty Dishes: Doenjang-Smothered Collards and Cabbage, and Mung Bean Pancakes with sprouts and scallions.
- Drinks: The Green Juice Cucumber Cooler (though I might wait until next summer for this one!).

As a lover of anything fermented and pickled myself, it was interesting to read how a traditional Korean meal uses a spread of these items to complement the main dishes. I walked away from that chapter with some very intriguing recipes so I can offer a spread as well—like caraway and soy pickled garlic, star anise pickled peanuts, soy-glazed seaweed, and smoky, jammy marinated eggs.

Another chapter I was excited to see was devoted entirely to tofu. Chun learned from her grandmother that tofu adds moisture and texture to meat, so she blends it into sausage for meatballs, a breakfast sausage roll, and hamburger sliders. This section also includes an eggless mayo using tofu and detailed instructions on how to make dumplings, which I have always wanted to try my hand at.

If you’re someone who is eager to branch out in the kitchen, I would highly recommend this book. While some of the ingredients might not be as familiar and may require an extra shopping trip or online order, so far in my journey that is half the fun of cooking! And once you’ve got the ingredients, the recipes look to be fairly quick and straightforward. Being in the kitchen with her grandmother, growing up in NYC, and learning French foundations in culinary school all melded into Chun’s unique perspective. That fresh approach, which mixes the familiar with the unfamiliar, is an incredibly approachable way for readers to foray into new territory.

recipe: lemon butter mochi

The second recipe I made from the cookbook, Mochitsuki, was lemon butter mochi. Butter mochi, in general, is a Japanese sweet that comes from northern Japan. In the cookbook, Kristin Morita, has many different versions of butter mochi using the base and mixing in other flavors such as cafe latte, pumpkin, guava, ube, snickerdoodle, strawberries and cream, and chocolate. Out of these I chose the lemon butter mochi since I was curious how closely it compared to lemon bars in US. 

My verdict is that I would combine parts of the ingredients and instructions of butter mochi and lemon bars next time to see if I could create the ideal dessert. I have not had success in mastering the cook time of lemon bars to get a fully cooked and beautiful bar. In that aspect the butter mochi was much easier to achieve because of the mochiko (rice flour). However, I found the lemon butter mochi a bit bland in flavor and missing the amazing contrast of a crust to the soft chewiness of the center since butter mochi is crustless. Therefore, I would use the lemon butter mochi recipe, but punch up the lemon flavor and add the crust of a lemon bar.

Below is the lemon butter mochi recipe from the cookbook, which is what I made but I will be tweaking as described.

Lemon Butter Mochi

Prep Time: 10 minutes

Bake Time: 45 minutes

Makes: 16 pieces

Ingredients:

1 1/2 cups mochiko

3/4 cup granulated sugar

1/2 tsp salt

1/4 tsp baking soda

1 cup whole milk

zest and juice of 3 lemons (about 1 tbsp zest and 1/2 cup juice)

4 tbsp unsalted butter, melted

2 large eggs

1/2 tsp orange blossom water (optional)

Powdered sugar for dusting (optional)

Instructions:

Set a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Coat a 9 inch square metal baking pan with cooking spray, then line the pan with parchment paper, leaving about 1 inch hanging over the sides.

In a large bowl, whisk together the mochiko, granulated sugar, salt, and baking soda. Add the milk, lemon zest, lemon juice, melted butter, eggs, and orange blossom water (if using) and mix until well combined, scraping the bowl to ensure no dry lumps of mochiko remain.

Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the butter mochi cool completely, then dust with powdered sugar (if using) and cut into sixteen pieces. Leftovers can be stored, in an airtight container, at room temperature for up to 5 days.

Notes:

The mochiko I bought is Bobs Red Mill sweet rice flour. Weee! is also a great source for Korean and Japanese products. I have a large list going of items I would like to purchase from this site. Once I do I will share all of my finds. They do have Mochiko as well.

recipe: chikara udon soup

Kirimochi, an ingredient I had not heard of, and the quick prep time drew me to make this udon soup from the cookbook, Mochitsuki. Kirimochi is typically made from a short grain white rice. However, the only kirimochi I could find when looking in stores in my area or online was this Eden Foods sweet brown rice mochi from Azure. Despite it being brown instead of white rice, it turned out to be a great find! I tested it out in both a toaster oven and frying it in a pan. Both turned out similar - crispy on one side, but not so much on the other. The advantage of the toaster oven was that it didn't require any oil. I do need to practice/experiment a little more to get it crispy on both sides. Yet my initial attempts still gave me a proper chance to see what it tastes like - crispy on the outside and gooey in the middle. It's a bit of a strange texture, but not at all a bad necessarily - It adds an interesting element to a brothy soup. The udon noodles I used were ones I had on hand from a prior Vitacost order. Azure also carries them. The cookbook author, Kristen Morita, says that "some expert home cooks make their own broth from scratch, it's very common to use a store-bought soup base called mentsuyu." I could not find anything of this name, however did find Mizkan udon and soba broth concentrate, which seems to be the same/similar. The bottle says how much concentrate to add to water (just check the expiration and don't get one that is almost four months past like mine haha). So, with just these few simple ingredients (and a bit of green onion sprinkled on top) I had a warming flavorful soup in a very short amount of time! I'll definitely be keeping these ingredients on hand to throw them together in this way, or with other ingredients, to make varying easy soups.

Chikara Udon

Serves: 1

Prep time: 10 minutes, Cook time: 8 minutes

Ingredients:

1 to 2 pieces kirimochi or refrigerated fresh Mochi

1 package frozen udon noodles (or packaged shelf stable noodles like I got)

3 tbsp mentsuyu (I bought something called a udon and soda broth concentrate)

1 to 1 1/2 cups warm water

1 tbsp chopped green onions (optional)

2 to 3 slices kamaboko (optional)

Instructions:

Line a toaster oven tray with aluminum foil and set the toaster oven rack to the lowest position available. If using a traditional oven, line a small baking sheet with aluminum foil and set a rack in the highest position. 

Put the kirimochi on the tray and broil on high for 6 to 8 minutes, or until puffed and lightly brown on the edges.

While the mochi is toasting, bring a small pot of water to a boil over high heat. Add the frozen udon noodled and cook according to the package instructions, usually about 2 minutes (my cook time was more aligned with typical pasta).

Drain the noodles and put in a serving bowl. Add the mentsuyu and 1 to 1 1/2 cups of warm water to dilute the mentsuyu into a broth, according to your preference. Top with the toasted mochi, along with the green onion and kamaboko (if using), or other toppings of choice. Serve immediately.

Notes:

I didn't get much of a noticeable browning (or even cooking) of the kirimochi in 8 minutes, so I moved the toaster over tray to the top rack and then saw some movement. But, it did take a decent amount of time. 

book review: Mochitsuki by Kristen Morita

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 5/5

Thank you Chronicle Books for providing an ARC for review consideration via NetGalley! All opinions are my own.

Kristen Morita, the creator behind the popular Mochi Momma blog, is out with a fun new cookbook, Mochitsuki! I had so much fun poring over swoon worthy page!

Morita welcomes readers with personal stories and family traditions in a charming, album-style layout. Her humor and warmth shine through the writing, especially in the personal anecdotes sprinkled throughout. My favorite story detailed her first trip to Japan — it actually inspired me to jot down a list of unique convenience foods to try on my own future travels!

As a mochi-making novice, I appreciated how approachable this book feels. Morita provides a clear overview of the history and terminology without getting bogged down in detail, alongside handy lists of essential tools and ingredients. Living far from a major city with a Japanese grocery store, I was relieved to find that most ingredients are highly accessible.

The visual layout is exceptionally user-friendly. Every recipe features high-quality photos, including step-by-step technique shots and helpful "cross-section" views of the finished products. Paired with practical substitution notes, the variations feel incredibly straightforward once you master the base technique.

I plan to start with the Cookie Dough Daifuku, Classic Butter Mochi, and Mochi Pancakes before tackling more adventurous dishes like Mochi Pizza, Mitarashi Dango, and Ozoni — a savory soup Morita notes is "arguably the most important mochi recipe in all of Japan."

Whether you are a beginner looking to expand your skills or an experienced baker wanting to create unique delights, Mochitsuki has something to offer. It would make a fantastic gift for teens and adults alike, or a great introductory read for anyone wanting to learn about Japanese food culture.

recipe: from scratch cottage cheese

I made homemade cottage cheese in order to make yesterday's recipe for chocolate mint pudding. Having already mastered regular yogurt-making, expanding into cottage cheese was my next goal. I fast-tracked this plan after a disappointing trip to the store; I couldn't find a single option without added sugar or gums. I was shocked to find sugar in Aldi's store brand, and Walmart had dropped its organic selection entirely, leaving only versions packed with unnecessary additives.

It was a super simple process to make cottage cheese so I am happy I was hurried into making it!

From Scratch Cottage Cheese

Yields: 1 cup

Ingredients:

4 cups whole milk

3 tbsp white vinegar

Instructions:

1) Heat milk slowly in a saucepan to 190 degrees Fahrenheit (getting the milk to temp is the longest part of the process at about 20 minutes and then the rest of the process is super quick).

2) Take the pan off the heat. Add 3 tbsp white vinegar. Stir lightly and cover right away with a lid for at least 30 minutes (I will say I'm not sure how much this resting time creates more curds as the amount looked similar right after I added the vinegar to the amount 30 minutes later. I do wonder if I used a smaller pan if less heat loss would create more curds.) 

3) Line a colander with a tea towel and set it over another bowl in order to catch the whey. Spoon the cottage cheese curds into the lined colander (don't dump it in or you will crush the curds). Let sit for 30 minutes to drain. (I used my glass Pampered Chef four cup measuring bowl with spout and it was the perfect size to catch the whey from this quantity of cottage cheese).

4) Gather the ends of the tea towel together, hold the ball under running cold tap water, gently squeezing the surface while rinsing and turning the ball. You are just trying to cool the cottage cheese down so do this motion for about 3 minutes and don't crush the ball, just gently massage the outer edges of the ball.

5) Unwrap the ball from the towel and gently turn the cottage cheese into a container (preferably a lidded container so you can use it for storage). Use a spoon to pull the mass apart to create the size curds you want.

6) Chill and eat just like this. Or, add 2 tbsp heavy cream if you used skim or 2 percent milk to make 2 percent cottage cheese and 4 tbsp heavy cream to make 4 percent cottage cheese. Salt if desired.

Store in an airtight container in the fridge and eat within a week. If it's gone bad it will have a sour odor and be discolored.

Notes:

I tried making ricotta with the whey that was drained off while making the cottage cheese. However, it was unsuccessful. Likely, the proteins were already used up in the cottage cheese making or my saucepan was too large so the heat escaped too quickly when I took it off the heat and was waiting for the curds to form. However, do try yourself to use the whey for ricotta! My whey still didn't go to waste as I used it in smoothies instead of milk/water. You can also throw it in a soup if you have one planned near your cottage cheese making time.

How I tried to make ricotta - With the approximately 2 3/4 cup whey I had after making cottage cheese, I heated it over medium until it reached 160-170 degrees fahrenheit. I added 3 tbsp whole milk and continued heating until it reached 185-195 fahrenheit. I turned off the heat and added 1/2 tsp white vinegar, then covered the pot and let rest for 15 minutes. Had it developed more clumps (see below for what I did get), I would have lined a colander with a damp cheesecloth or a fine coffee filter and let drain for 15-30 minutes depending on how creamy or firm I wanted my ricotta. Then I would have seasoned with salt.

recipe: cottage cheese grasshopper chocolate pudding

This is the third recipe I made from the cookbook Cheesy by Farideh Sadeghin and I'm not sure how I feel about it. It might be a "healthier" dessert option to have in my back pocket, but there were a few drawbacks to it.

The pudding once done being blended is quite thick. The cookbook author did top her pudding with homemade whipped cream, which I omitted due to time and wanting to truly taste the pudding on its own. However, I do think the whipped cream is necessary to provide some lightness in contrast to the pudding. Sadeghin then topped the whipped cream with chocolate shavings. I substituted cocoa nibs, which would still work.

While it's a natural sugar at least, there is still quite a bit of maple syrup in each serving. And, despite this amount of sweetener, I still felt the end result needed more. 

It may be due to the cheap mint extract I used, my note regarding wanting more sweetness, or residual vinegar from the cottage cheese making process (the how-to for that is coming tomorrow), but there was an odd chemical taste to the pudding, with neither a delicious mint or chocolate flavor shining through.

I did use my Vitamix versus a food processor and it was a pain to get all the pudding out from underneath the blade. I have this same issue with my food processor so using that as directed would not have helped the issue. I may have felt better about the time involved had I made a full batch of pudding. For this small a serving I'm not sure the effort matched the success of the end result.

If I haven't talked you out of making this pudding ;) please see below for the measurements. The original as shown in the cookbook is on the left and what I made with the recipe cut in half is on the right in parentheses (who knows maybe my math was wrong and that's why the taste is off haha). I may try this again by adding a bit of milk to make it less thick or try it with yogurt (just stirring this with a spoon for easy cleanup!) Regardless, it was something fun to try.

 

Chocolate Grasshopper Pudding

Ingredients:

1 lb cottage cheese (1 cup cottage cheese)

1/4 cup maple syrup (1/8 cup)

3 tbsp cocoa powder (1 1/2 tbsp)

1/4 tsp mint extract (1/8 tsp)

1/8 tsp salt (a very small pinch)

Instructions:

In the bowl of a food processor, combine the ingredients and process until very smooth. Divide among four 6 ounce ramekins, cover, and refrigerate for at least 1 hour and up to 5 days.

recipe: sour cream and onion spiced nuts

I made a second recipe from the cookbook, Cheesy, and it is a keeper with some edits (see "notes" at the bottom). These are an upgrade to regular salted deluxe mixed nuts when serving a cheese board or snacks to guests. Or, something special to nibble on yourself.

Sour Cream and Onion Spiced Nuts

Ingredients:

4 oz raw almonds

4 oz raw cashews

4 oz raw hazelnuts

4 oz raw pecans

2 oz raw pepitas 

2 tbsp unsalted butter, melted

1/2 tsp Worcestershire sauce

3/4 tsp garlic powder

1/2 tsp onion powder

3/4 tsp salt

Instructions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. 

Toss the nuts and pepitas together in a large bowl. Drizzle with the butter and Worcestershire sauce and toss to coat. Spread the mixture in an even layer on the prepared baking sheet and bake until toasted 18 to 20 minutes.

While the mixture is still warm, season with the garlic powder, onion powder, and salt. Serve warm or at room temperature. The nuts will keep in an airtight container at room temperature for up to a month.

Notes:

The above recipe is as written from the cookbook. However, when I made it I used an unsalted deluxe mixed nut package that I got from the store, which I added pepitas to. This made it quick to put together and required keeping less different types of nuts on hand. I didn't use parchment paper as I rarely use it to save on waste. Without it, I had no issues at all with any sticking or cleanup. I toasted for 10-12 minutes longer than suggested (so 30 minutes) and I still don't think the nuts got toasted enough. The time on the recipe aligns with the normal toasting time it should take. So, I am not sure why mine weren't getting crispy and a darker tone. The one thing I can think of is that I felt like the nuts were too "wet" - next time I would cut the butter in half. In this same vein, I liked the flavor a lot but wanted it punched up more. So, I would double the spices and maybe even double the Worcestershire sauce amount.

Let me know if you have any suggestions for me in getting a better "toasting" on my nuts next time!

recipe: polenta with fontina and mixed mushrooms

When I was researching foods for my long term pantry this Spring I became curious what the difference between corn meal, polenta, and masa was. I discovered that they are all made from corn, however, are ground and processed differently which therefore makes each one useful in varying ways.

Cornmeal - A fine or medium flour that has a gritty/sandy texture best used for baking cornbread, dusting pizza peels, or making crusts for fried foods.

Polenta - A specific type of coarse ground yellow cornmeal and made into a creamy porridge dish, hailing from Italy, or letting it cool into a solid log, slicing it, and frying or baking it. The confusion comes because you technically could use corn meal to make polenta. However, standard corn meal is often fine or medium grind. So, if you plan to make polenta and were going to buy an item labeled as corn meal versus polenta, you would just want to check that the corn meal was a medium or coarse grind to ensure that your finished cooked polenta didn't turn out pasty. Conversely, if you have a package labeled polenta you can make cornbread from it. But due to the coarser grains, your finished baked cornbread will have a denser crumbly texture versus the softer cakelike texture you would get from the fine or medium grains of cornmeal.

Masa - Very finely ground and has been undergone a process called nixtamalization (soaking and cooking dried corn in an alkaline solution like a lime water) best used to make corn tortillas and tamales.

Because of this prior research, when perusing through Cheesy: 50 Boards & Recipes by Farideh Sadeghin, the first recipe that popped out at me to try was Polenta with Fontina and Mixed Mushrooms.

Polenta with Fontina and Mixed Mushrooms

Ingredients:

Polenta

2 1/2 cups whole milk

1 cup polenta

6 ounces shredded fontina (I used gruyere)

3 tbsp unsalted butter

2 tbsp creme fraiche or sour cream (I used whole milk yogurt)

salt

Mushrooms

3 tbsp unsalted butter 

2 tbsp olive oil

1 large shallot, thinly sliced

1 1/2 pounds mixed fresh mushrooms, thinly sliced (I did not have access to mixed mushrooms so I just used one kind)

1 1/2 tsp minced fresh thyme

3 garlic cloves, thinly sliced

1/2 cup white wine (I did not have this so I omitted, which I assume didn't give me a glaze, but the mushrooms were still great)

2 tbsp white wine vinegar

salt and pepper

Instructions:

To make the polenta:

In a heavy medium saucepan or Dutch oven over high heat, combine the milk and 2 1/2 cups of water and bring to a boil. Lower the heat to medium-low, slowly add the polenta, and cook, stirring frequently, until thick and creamy, about 30 minutes. Stir in the fontina, butter, and creme fraiche, and season with salt. Keep warm.

To cook the mushrooms:

In a large saucepan over medium-high heat, melt the butter and olive oil together. Add the shallot and saute until softened, about 3 minutes. Add the mushrooms and cook until their liquid is released, 5 to 7 minutes. Add the thyme and garlic and cook for 2 minutes, then stir in the wine and vinegar. Cook until the liquid has reduced and the mushrooms are lightly golden, 3 to 4 minutes. Season with salt and pepper. 

To serve, spoon the polenta into bowls and top each with some of the mushrooms.

This polenta was so easy to make and had a great flavor yet still allowing the polenta to shine through. I'll definitely be reaching for this recipe often this Fall when I want a cozy warming feeling just like I would get if I was craving macaroni and cheese!

book review: Cheesy - 50 Boards & Recipes, from Fondue & Poutine to Grilled Cheese & Cheesecake by Farideh Sadeghin

Thank you Chronicle Books for providing an ARC for review consideration via NetGalley! All opinions are my own.

This book is an absolute beauty! The warm colors of the photography perfectly evoke the cozy comfort of a cheese-focused meal. I was eager to jump right in. The author, Farideh Sadeghin, brings an impressive culinary background - including seven years as a chef in New Zealand, a tenure as Test Kitchen Director at Saveur Magazine, and her current work as a recipe developer, video host, and frequent contributor to New York Times Cooking. I wholeheartedly agree with her introduction that "the uniting factor, regardless of the season, is that all of these dishes somehow include the same ingredient: cheese."

As a child, I was completely obsessed with cheese -- a passion that hasn't faded. I still vividly remember sitting two feet from the TV, entirely enamored by a PBS episode detailing how cheese was made, utterly gobsmacked that simple milk could transform into something so incredible. While my adult appreciation has shifted from the science of cheesemaking to simply enjoying it in all its global forms, this book is a perfect fit. It delivers fifty recipes dedicated to enjoying cheese both on a board and cooked into a dish.

While classic comfort foods like Mac and Cheese, Fried Mozzarella Balls, and Grilled Cheese are present, most of the selections push far beyond standard "cheesy" fare. Instead, Sadeghin introduces unexpected globally-inspired dishes like Asiago and Kimchi biscuits with Gochujang Butter, Paneer Chopped Salad, Skillet Sabzi, and Crab and Corn Rangoons. The book also features unique dessert creations such as Black Sesame Basque Cheesecake with Brownie Crust and chocolate mint pudding made from cottage cheese.

The book is divided into four seasonal chapters, each anchored by a custom cheese board tailored to the colors and flavors of that time of year -- one of my favorite elements of the book. The introductory sections also feature fantastic recipes for homemade board accouterments. I cannot wait to mix up the Red Onion Jam, Marinated Olives, and Sour Cream and Onion Spiced Nuts!

This book does also include brief discussion on topics such as the history of cheese, how it is made, types of cheese, how to store cheese, and which knives to use depending on the cheese. However, I appreciated that this book knew that it was not primarily a book on these topics. So, it kept it short and sweet and then moved on to the fantastic recipes!

Though I enjoyed the seasonal structure, a few recipes felt a bit forced into their respective quarters. Given how much I loved the unique, worldly variety of the cuisines, I am on the fence about whether a seasonal layout was the most effective choice, or if the book should have just focused entirely on the sheer breadth of the dishes.

I also have two minor critiques regarding presentation:

- The Cover Art: The current cover art suggests the book is strictly about selecting cheeses and crafting cheese boards. A photo showcasing the actual range of cooked recipes might better represent the diverse content inside.

- The Knife Guide: In the "Cheese Knives" section, a labeled visual diagram of the different knives would have been incredibly helpful for easy identification, rather than relying solely on text descriptions.

Overall, I thoroughly loved this cookbook and cannot wait to cook my way through a plethora of these recipes! It is a stellar addition to any seasoned cook's collection. It would also make a spectacular gift -- perhaps tied with a beautiful ribbon and a real cheese knife!