Culture Magazine

50 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 KEFTEDES WITH HERBY ZINGY CHÈVRE DIP Written and photographed by Jennifer Bravo Keftedes, or lamb meatballs, are a traditional Greek appetizer most commonly served in mezze platters. Use herb pastes instead of fresh herbs for the best texture and flavor. Serves 6 CHÈVRE DIP: 8 ounces fresh chèvre ½ cup sour cream ¼ cup extra-virgin olive oil 2 tablespoons lemon juice (from about 1 lemon) 2 teaspoons garlic paste 2 teaspoons parsley paste ¾ teaspoon cilantro paste Kosher salt, to taste (up to ½ teaspoon) KEFTEDES: 2 pounds ground lamb (or a mixture of 1 pound ground beef and 1 pound ground pork) 1 medium red onion, grated ½ cup breadcrumbs 1 egg 2 tablespoons chopped fresh mint 1 tablespoon olive oil 1 tablespoon grated Kefalotyri (or Pecorino) 1 teaspoon kosher salt 1 teaspoon dried oregano ¾ teaspoon garlic paste ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon white pepper 1 cup flour 1 to 2 cups olive or canola oil for frying TO SERVE: Extra-virgin olive oil Lemon wedges Fresh mint leaves DIP: Combine ingredients in a medium bowl until smooth. Add salt to taste. Refrigerate until ready to serve, up to 3 days. Makes about 1½ cups. KEFTEDES: Use your hands to combine all ingredients except flour in a large bowl. Using a cookie scoop or large spoon, portion mixture into 18 ¼-cup-sized balls. Flatten meatballs into a disk shape and place on a baking sheet. Place flour on a plate or second baking sheet. Coat meatballs evenly in flour and shake off any excess before transferring back to first baking sheet. Heat oil over medium-high heat in a large, deep skillet. Fry 9 meatballs for 3 to 4 minutes on each side until brown. Test for internal temperature of 145°F. Repeat to cook remaining 9 meatballs. TO SERVE: Spread a layer of dip on a platter and arrange hot keftedes on top, nestling slightly into dip. Drizzle with olive oil, and garnish with lemon wedges and fresh mint leaves. STEAK AND STILTON PIE Written by Jackie Botto A variation of an English culinary tradition. You can use Guinness or your favorite local stout. Serves 4 to 6 1½ pounds beef chuck, cut into ½-inch cubes 2 tablespoons all-purpose flour ¼ cup olive oil, divided 24 ounces button mushrooms, sliced 1 large yellow onion, sliced ½ teaspoon kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary 12 ounces stout beer 6 ounces beef stock 3 sprigs thyme, plus reserved leaves for crust 6 ounces Stilton, crumbled 18 ounces frozen puff pastry, thawed 1 egg, beaten Toss beef with flour in a large bowl until thoroughly coated. Heat 2 tablespoons of olive oil in a heavy- bottomed pan over medium-high heat; add beef and cook until browned on all sides, about 10 minutes. Remove beef from pan. Add another 2 tablespoons of olive oil to pan along with mushrooms, onions, and salt. Cook vegetables until browned and tender, about 12 minutes. Add garlic and rosemary to pan and continue to cook 3 minutes more. Stir in stout, beef stock, and thyme, scraping up any browned bits in bottom of pan. Return beef to pan, stir to combine with vegetables and sauce, cover with a tightly fitting lid, and simmer over low heat for 1½ hours until beef is tender and sauce has thickened. Stir in Stilton. Heat oven to 400°F. Unfurl pastry sheets. Shape one sheet to fit an 8-inch-by-8-inch or 9-inch-by-13-inch roasting pan. Ladle filling into pastry-lined pan. Brush egg on edges of pastry and layer second sheet of pastry on top. Trim edges and pinch pastry together with a fork along edge of pie. Use a knife to cut 6 ½-inch holes for steam to escape. Brush entire top with egg. Sprinkle with reserved thyme leaves. Place pan on a baking sheet in case sauce drips. Bake for 40 minutes, or until pastry is puffed and golden brown. Keftedes with Herby Zingy Chèvre Dip

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