feature cheese recipes!
Cantal Cheese - Aligot!
Aligot, a traditional French dish from Aubrac region, originated in the 19th century. Its name comes from the verb "aller," meaning to go, which refers to the way the cheese melts into the potatoes. This hearty and creamy dish was created by resourceful farmers who needed to stretch their limited ingredients. By incorporating crème fraîche and Cantal Cheese they transformed humble potatoes into a rich and satisfying meal. Aligot's unique texture and flavor have made it a beloved staple in Aubrac cuisine, often served with sausages or meats to complete the meal.
Aligot is a traditional dish from Aubrac, France that has gained popularity worldwide for its rich and creamy texture. This recipe serves four people and takes about an hour to prepare.
Ingredients:
- 1 kg (2.2 lbs) potatoes
- 3 garlic cloves
- 100g (3.5 oz) butter, optional
- 250g (8.8 oz) crème fraîche
- 400g (14 oz) Cantal Cheese
- Salt and pepper, to taste
Method:
- Wash the potatoes, then place them in a large pot of water together with garlic — the potatoes should be completely covered with water.
- Cook until the potatoes are fork tender.
- Meanwhile, grate or cut the Cantal into thin slices.
- Place the potatoes in a cloth and rub them to remove the skins.
- Using a food mill or a ricer, purée the potatoes into the pot they were cooking. Discard the garlic, or purée one garlic clove with the potatoes.
- Place the pot over low heat, then add the butter and the crème fraîche, season with salt and pepper, and stir using a wooden spatula until thick and sticky. Do not worry about overworking the potatoes because you need as much starch as possible to release.
- Then, add the Cantal and continuously stir until the cheese has incorporated into the potatoes and you have a sticky, silky, and elastic aligot that forms long, stretchy strands when pulled from the pot. Be careful that the cheese doesn't burn!
- Transfer to a warmed dish and serve immediately.
Serving:
A typical serving of aligot is somewhere between 200 to 500g. It all depends on how hungry someone is. Aligot is traditionally served with sausages and meats, but it can also be a side to polenta and roasted vegetables. One thing purists frown upon, however, is serving aligot with a salad.
Leftovers:
Any leftover aligot can be reheated in a saucepan over low heat or in a bain-marie if you’re afraid of burning it. Either way, the key is to reheat it slowly.
Comté - Croque Madame!
Imagine sinking into a toasted baguette, crispy on the outside and soft on the inside, and filling it with a sumptuous layer of ham, melted Comté cheese, and creamy béchamel sauce. Then, top it all off with a perfectly fried egg, golden and sunny.
Croque Madame is a classic French dish that consists of toasted ham and cheese sandwiches topped with a fried egg and béchamel sauce. Here's a recipe that uses Comté cheese, which is a rich and nutty cheese that pairs perfectly with the ham and béchamel:
Ingredients:
For the sandwiches:
- 4 slices of baguette
- 2 tablespoons of unsalted butter, softened
- 4 slices of ham (such as prosciutto or serrano ham)
- 1/2 cup of Comté cheese, grated
- Salt and pepper to taste
For the béchamel sauce:
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1/4 cup of grated Comté cheese
- Salt and pepper to taste
For the fried egg:
- 4 eggs
- Salt and pepper to taste
Instructions:
-Preheat your oven to 375°F (190°C).
-Butter one side of each slice of baguette.
-Place one slice of bread, buttered side down, in a pan over medium heat.
-Top the bread with a slice of ham, a sprinkle of Comté cheese, and another slice of bread (buttered side up).
-Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
-While the sandwiches are cooking, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat.
-Add the flour and cook for 1 minute, stirring constantly.
-Slowly pour in the milk, whisking constantly to avoid lumps.
-Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens.
-Remove the sauce from the heat and stir in the grated Comté cheese.
-Season the sauce with salt and pepper to taste.
-Once the sandwiches are done, place them under the broiler for 1-2 minutes or until the tops are golden brown.
-Meanwhile, fry an egg in a pan over medium heat until the whites are set and the yolks are cooked to your desired doneness.
-To assemble the Croque Madame, place a fried egg on top of each sandwich and spoon some béchamel sauce over the egg.
- Serve immediately and enjoy!
Tips:
- Use high-quality ingredients, such as fresh ham and Comté cheese, to ensure the best flavor.
- Don't overcrowd the pan when cooking the sandwiches - cook them one at a time for even cooking.
- If you want a crisper top on your sandwich, try broiling it for an additional minute or two.
- Consider using a thermometer to check the internal temperature of the egg. 160°F (71°C) is the recommended temperature for cooked eggs.