Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 65 GREEN CHILI AND QUESO FRESCO FRITTATA Written by Whitney Otawka Queso fresco is a favorite cheese to use in Mexico on breakfast classics huevos rancheros and chilaquiles. Try it on your favorite egg dish, too, including this classic frittata. Serves 2 FRITTATA: 4 large eggs, lightly beaten 1 tablespoon heavy cream 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper Small handful of arugula, chopped ¾ cup crumbled queso fresco 1 tablespoon butter 1 cup diced green chilis, such as cubanelle or poblano ¼ cup diced onion 1 clove garlic, minced 1 teaspoon minced parsley TO SERVE: 1 avocado, pitted and diced Pinch of flaky sea salt Pinch of red pepper flakes 1 tablespoon olive oil Heat oven to 375°F. Whisk eggs, cream, salt, black pepper, arugula, and queso fresco in a large bowl. Heat butter over medium heat in a medium nonstick pan or well-seasoned cast iron skillet. Add green chilis, onion, and garlic. Cook, stirring occasionally, until vegetables are softened, about 4 minutes. Reduce heat to medium-low, pour in egg mixture, and stir to combine. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of pan. Continue this process until eggs are fluffy and set but still a little runny on top, about 3 minutes. Top with parsley and transfer to oven. Cook until eggs are fully set, about 3 to 4 minutes. Slide frittata onto a serving platter. Garnish with avocado, sea salt, red pepper flakes, and a drizzle of olive oil. BREAD PUDDING WITH COMTÉ AND WILD MUSHROOMS Written by Jackie Botto Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor. Soaking the bread first allows it to absorb the milk and egg mixture, yielding a tender, pillowy result. Serves 6 4 large eggs ½ cup whole milk ½ cup chicken stock 6 ounces Comté, grated, plus more for topping 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper 16 ounces challah, about 1 loaf, torn into 1-inch pieces 2 tablespoons unsalted butter 12 ounces sliced wild mushrooms (ideally a mix of varieties) 2 shallots, thinly sliced 1 tablespoon dried tarragon ¼ cup dry vermouth Heat oven to 350°F. Whisk eggs, milk, stock, and cheese in a bowl until well combined. Season with salt and pepper. Add bread pieces to soak up mixture while mushrooms cook. Melt butter in a cast-iron or other heavy, deep, oven safe pan over medium-high heat. Add mushrooms and shallots, season with tarragon and salts, and sauté until mushrooms are browned and tender, about 20 minutes. Add vermouth to deglaze pan, scraping up any browned bits. Stir mushrooms into bread mixture. Return everything to warm pan. Using a rubber spatula, gently push the mixture down evenly into the pan. Evenly sprinkle more cheese on top. Bake for 45 minutes or until golden brown. CHÈVRE OATMEAL WITH POACHED EGG AND SPICY CHILI CRISP Written by Jennifer Bravo This spicy, comfort-food meal is inspired by Cilbir (Turkish eggs) and is delicious when paired with sauteed spinach, mushrooms, or fresh asparagus. Serves 1 3 cups chicken broth ½ cup steel-cut traditional oats 1 teaspoon garlic paste ¼ teaspoon ground white pepper 2 ounces fresh chèvre Pinch of salt 1 to 2 eggs 2 tablespoons vinegar 2 teaspoons spicy chili crisp or chili garlic sauce Chili oil, to garnish Bring chicken broth to a boil in a medium saucepan. Stir in oats, garlic paste, and pepper and simmer uncovered for 25 minutes. Stir chèvre into cooked oatmeal until fully incorporated. Taste and add salt if necessary. While oatmeal cooks, bring a large pot of water with at least 4 inches of depth to a simmer and add vinegar. Crack egg into a fine-mesh strainer over a bowl to remove a small amount of thin liquid from the tighter egg white and yolk. Pour strained egg into a mini ramekin. Use a wooden spoon to stir simmering liquid clockwise to create a vortex whirl. Gently pour egg into the center of the pot and set a timer for 3 minutes. Remove poached egg and repeat the process to cook a second egg if desired. Spoon finished oatmeal into a bowl then top with chili crisp, poached egg, and a drizzle of chili oil. Serve immediately.

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