Culture Magazine

32 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 KALE CRÊPES WITH CHEDDAR AND SALSA Written by Elaine Khosrova These vibrant, veggie-fortified crêpes are folded around a classic quesadilla-like filling, though feel free to improvise with other cheesy mixtures. Cheddar and sautéed mushrooms are also a winning combo. Makes 8 crêpes ½ cup chopped, cooked kale, well drained ¾ cup milk 2 large eggs 1 teaspoon dried dill ½ teaspoon kosher salt ½ cup flour Vegetable oil 2 cups finely grated cheddar ½ cup salsa Combine kale, milk, and ¼ cup water in a blender or food processor fitted with a chopping blade until pureed. Add eggs, dill, and salt; briefly mix until blended. Add flour and pulse just until mixture is smooth. Cover and refrigerate crêpe batter for 2 hours or overnight. Over medium heat, add enough oil to lightly coat bottom of 6-inch skillet. Pour ¼ cup of batter into skillet and quickly spread with a spatula or bottom of a measuring cup to make a thin 6-inch crêpe. Cook about 2 minutes or until top of crêpe begins to set and dry. Flip over with a spatula, and promptly sprinkle cooked side with ¼ cup cheddar and a tablespoon of salsa. Cook 1 minute longer. Fold crêpe in half over filling, then in half again to make a triangle. Remove from skillet, and repeat with remaining batter and filling ingredients, adding oil as necessary to the skillet. (Alternately, crêpe can be made ahead, covered, and kept at room temperature for several hours. Stack with waxed paper between each so they don't stick. To serve, fill and fold each crêpe, then microwave for 20 to 30 seconds to melt cheese.) PAN-FRIED CHICKEN THIGHS IN GOUDA-MUSTARD SAUCE Written and photographed by Jackie Botto Crispy-skinned chicken is bathed in a creamy, tangy sauce. Serve with rice or buttered egg noodles. Serves 4 4 pounds bone-in, skin-on chicken thighs 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 8 ounces baby portabello mushrooms, sliced 1 medium onion, thinly sliced 1½ cups half-and-half or heavy cream 8 ounces young gouda, grated 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard Chopped fresh parsley, for serving Pat chicken dry with a paper towel and place in a large bowl. Season with 1 teaspoon salt and pepper, rubbing into chicken with your hands. Heat olive oil in a large skillet over medium-high heat. When oil is hot, add chicken to skillet, skin side down, and fry until skin is golden brown, about 15 minutes. Flip chicken and cook for an additional 10 minutes, until chicken is just cooked through to 160°F. Remove from skillet and set aside, covered, to keep warm. Add mushrooms and onions to skillet and season with ½ teaspoon salt. Allow vegetables to soften and lightly brown, about 20 minutes, scraping up any bits stuck to the pan, reducing heat if necessary. Add half-and-half or cream, gouda, and mustards. Stir to combine and bring mixture to a simmer. Return chicken to pan, nestling pieces into sauce. Cover skillet and reduce heat to low; simmer for 10 minutes. Top with parsley and serve. WINTER SQUASH GALETTE WITH CHEDDAR, ROSEMARY, AND CARAMELIZED ONIONS Written by Elaine Khosrova You can buy premade, unbaked pie crust and a package of peeled winter squash for this tart, but there's no shortcut to real caramelized onions, which require some time at the stove to develop their sweet and flavorful character. It's worth doubling the amount called for to have extra on hand. Makes 1 tart 1 tablespoon olive oil 1 large yellow onion, thinly sliced into rings 20 ounces peeled raw winter squash (butternut, acorn, hubbard, or kabocha) ¹⁄ ³ cup fresh orange juice 2 teaspoons finely chopped fresh rosemary ½ teaspoon kosher salt 1 cup grated sharp cheddar 9-inch round unbaked pie crust Heat oil in a large skillet over medium heat. Add sliced onion, and reduce heat to medium-low. Cook, stirring occasionally, until onions become very tender and golden brown, 30 to 40 minutes. Remove from heat and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.) Heat oven to 350°F. Cut squash into ¾-inch cubes; you should have about 2½ cups total. Combine squash, onions, orange juice, rosemary, and salt in a large bowl. Add cheddar and stir just until evenly distributed. Place pie crust on a baking sheet. Mound squash mixture in the center, leaving a 2½-inch border of crust around the filling. Fold over edges of crust to partially cover vegetable/cheese filling, overlapping crust as necessary. Bake 40 to 50 minutes, until filling is bubbly and squash pieces are tender. Allow to cool before serving; it's best to slice the galette when it's warm, not hot.

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