Culture Magazine

62 culturecheesemag.com C H E E S E+ 202 2 R E C I P E S Cheese + Fish: It's All Greek To Me PAG E 5 4 Clothbound Cheddar Pumpkin Soup with a Crispy Onion, Ginger, and Chilies Garnish Make this easy soup with butternut, acorn, or any similar squash from the farmers' market, and be sure to enjoy it with the spicy crispy onion garnish. An immersion blender can be used instead of a countertop blender. Makes 2 large servings or 4 to 6 small servings FILLING: 2½ pounds pumpkin, peeled, seeded, and chopped into 4-inch cubes ¼ cup olive oil, divided 1 teaspoon salt, plus more to taste 1 yellow onion, chopped 4 cloves garlic, minced 3 cups chicken broth ¼ pound clothbound cheddar cheese, shredded Heat oven to 400°F and toss pumpkin, 2 tablespoons of olive oil, and a teaspoon of salt together on a baking sheet. Bake for 45 minutes, or until tender, flipping pumpkin half way. Scoop fried mixture out, place onto a paper towel, and salt generously. Repeat until all mixture is fried. Serve fresh. Garída Saganaki In Greek restaurants throughout the US, the "saganaki" most often found on menus is a pan-seared Cretan graviera cheese appetizer that arrives at your table in brandied flames as diners and servers alike shout "Opa!" This saganaki recipe, traditionally served in seaside tavernas throughout Greece, comprises fresh shrimp, tomatoes, and feta cheese that are roasted together in a small, two-handled sauté pan called a saganaki or sagani. Any oven-safe sauté pan can be used instead. Serves 4 as an appetizer, 2 as a meal 1 pound raw, large shrimp (16 to 20 count), peeled and deveined ¼ cup extra virgin olive oil, divided 4 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon kosher salt, divided ½ teaspoon crushed red pepper flakes (or more, according to taste) ½ teaspoon sweet paprika 2 lemons 1 tablespoon white wine vinegar 1 teaspoon honey 1 tablespoon hot water 1 small red onion 2 cups cherry tomatoes on the vine ¼ cup dry white wine 4 ounces Greek feta cheese 2 tablespoons roughly chopped parsley 2 tablespoons roughly chopped mint Crusty bread for serving Heat remaining olive oil over medium heat in a heavy-bottom pot. Sauté onion for 3 minutes until soft. Add minced garlic and roasted pumpkin, and continue to cook for another 3 minutes. Pour in broth and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Pour soup mixture into a blender and cover with blender top, leaving the small vent open to let hot steam escape. Cover with a kitchen towel and hold firmly to prevent hot liquid from escaping. Slowly start blender, steadily increasing speed until at full power. Remove kitchen towel from over top and blend until creamy. Pour blended soup back into warm pot. Whisk in cheese until melted, about 4 minutes. Pour soup back into blender and mix again until velvety smooth. Taste and season with more salt if desired. Serve hot with spicy, crispy garnish. CRISPY ONION, GINGER, AND CHILIES GARNISH: Makes about 1 cup ¼ cup flour 1 teaspoon salt, plus more as needed ½ yellow onion, sliced thin 1-inch piece fresh ginger, peeled and julienned 3 to 5 red Thai chilies (or something similar in heat and size), chopped on a long diagonal Canola oil to fry Heat 3 to 4 inches of canola oil over high heat in a heavy-bottom pot until temperature reaches 375°F. Combine flour and salt in a large bowl. Add chopped ingredients and flip 4 times to coat. Tap off excess flour, and use a stainless-steel spider strainer to place coated mixture into the hot oil. Fry until golden brown, about 1 minute.

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