Weekly Newsletter – Cheese for cold weather – Fromage frais – Dried Cepes – Recipe 20 -2014 Aligot au Cantal – Cheese and potato puree from Auvergne

Dear French Market Shoppers,

I can always tell what the weather is like outside as my clients’ cheese taste changes in the cold weather. Last weekend, as the evenings were cooling down with plenty of rain, lots of people were planning Raclette dinners This is a pungent cheese that you grill in front of the fire in the ski chalets or you cut slices and melt it over potatoes. It is served with cured meats such as Rosette and cornichons, the crisp salty French gherkins. Lots of you also came in for some Reblochon. This cheese from the Haute Savoie is often used in a dish called Tartiflette, a potato bake with cream and wine which is very popular when its snowing outside. (In Cape Town anything below 20degrees is the equivalent of snow to me).

.

I was lucky to be invited to La Mouette in Seapoint last Saturday, where we had a stunning 6 course tasting menu. I can highly recommend the food because  there were so many interesting bites of delicious flavours, particularly the truffle flavoured dishes. I always have truffle oil and truffle salt in stock as this gives such an aromatic lift to even the simplest dish.

.

aligot-002-400x379My cheeses come in all shapes and sizes, I unwrapped a massive 10 kg wedge of Cantal from the Auvergne today and decided that I needed to find a traditional Auvergne recipe using some Cantal. This lovely cheese has a dense, almost fudge like texture and is full of buttery flavours. The first recipe that I came across on Marmiton.org was Aligot, this is an old French country recipe from the Cantal region which is ideal for these colder evenings. Basically the dish is a puree of potatoes to which you add some Cantal, crushed raw garlic, fresh cream cheese (Petit Suisse) and milk. The texture should be creamy and pourable from a ladle high above the dish. It is often served with sausages from the region, I fried local pork sausages instead and they were a perfect accompaniment. I loved the flavour of the cheese coming through the mash then sudden bites of raw garlic. This is so easy to make and it is absolutely delicious, it beats my ordinary mashed potatoes hands down. The wine varietal in the Auvergne region is mainly Gamay, a light fruity wine which will go perfectly with this dish. See all my recipes at  http://frenchmarket.co.za/french-recipes/all-recipes-in-2014/

.

I hear that the Stormers are playing at Newlands on Saturday at 5pm, so if you are not going to the game, but watching with friends at home, then I recommend that you come in and buy a platter of beautiful French cheese to share with them. I have all my regular cheeses in stock so there is something to suit everyone’s’ taste. I have some black peppercorn saucisson sec (like mini salamis) , some Rosette from the Savoie and some delicious pure duck liver and port mousse.

.

I will be getting in a stock of Fromage frais tomorrow. This is the 0% fat content creamy cheese from Normandie. It is really popular with all the clients who are being careful with their diets. I often use it as a replacement for cream, for example with fresh fruit.  I also have in stock some Petit Suisse, the fresh cream cheese from Normandie. I use these little pots of fresh cheese in lots of my recipes as they are really good as a base for sauces and dips.

.

I have brought in a new dried, sliced porcini mushrooms (cepes) with wide tops, they remind me of the wild mushrooms that used to be found around Cecilia forest and Stellenbosch.  They are fragrant and ideal to add in risottos or omelettes.

.

Have a wonderful weekend and good luck Stormers!

See you again soon at La Cremerie shop.

Regards

.

Suzanne

Leave a Comment

Your email address will not be published.

Scroll to Top