Culture Magazine

54 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 CRISPY BRUSSELS SPROUTS WITH BURRATA Written by Cassy Vires Brussels sprouts might be one of the most under- appreciated vegetables but give 'em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. If the oil takes a bit of time to reheat, store any already-fried ingredients in a 350°F oven. Serves 4 1 pound Brussels sprouts, trimmed and halved 1 lemon, thinly sliced ¼ cup capers, rinsed 6 cloves garlic, thinly sliced Vegetable oil for frying Kosher salt, to taste 3 tablespoons lemon juice Pinch red pepper flakes 1 8-ounce ball burrata, chopped Spread out Brussels sprouts, lemon, capers, and garlic in a single layer on a paper towel–lined baking sheet and set aside for 30 minutes at room temperature. (This will ensure the ingredients are dry before frying.) Fill a large, wide pot with 2 inches of vegetable oil. Bring oil to 400°F over medium heat. Working in batches, add Brussels sprouts to oil, and stir slowly to avoid splashing. Cook until sprouts float and are golden brown, about 3 minutes, then remove with a slotted spoon and place on a paper towel– lined baking sheet. Season with salt. Bring oil back to 400°F before repeating process with remaining sprouts. Return oil to 400°F and add lemon, capers, and garlic. Stir and fry for 1 minute. Remove with slotted spoon and place on paper towel–lined baking sheet. Season with salt. Transfer fried ingredients to a large bowl and toss with lemon juice, red pepper flakes, and burrata. Taste and adjust seasoning as necessary with salt and red pepper flakes. Serve immediately. GRILLED ZUCCHINI WITH CILANTRO BUTTERMILK, QUESO FRESCO, AND PINE NUTS Written by Whitney Otawka Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco. Serves 4 CILANTRO BUTTERMILK: (Makes about 1 cup) 1 cup packed cilantro leaves ½ cup full-fat buttermilk 2 tablespoons sour cream ¼ teaspoon kosher salt TO GRILL: 3 medium zucchini, cut in half lengthwise 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander TO SERVE: 4 tablespoons crumbled queso fresco 4 tablespoons pine nuts, toasted and crushed Pea tendrils CILANTRO BUTTERMILK: Place cilantro and buttermilk in a blender and puree until smooth. Transfer to a bowl and whisk in the sour cream and salt. Any leftover cilantro buttermilk can be stored in the refrigerator for up to 5 days. TO GRILL: Heat grill to medium-high. Toss zucchini halves with the olive oil, salt, cumin, and coriander in a shallow bowl. Place zucchini cut side down on grill grates and grill until charred, about 4 to 5 minutes. Flip zucchini over and cook for an additional minute. Remove from heat and cool to room temperature before cutting into bite-size pieces. TO SERVE: Spoon a generous amount of cilantro buttermilk onto a serving platter. Arrange the zucchini on the platter and top with queso fresco, pine nuts, and pea tendrils. CAKE SALÉ WITH GOAT CHEESE, ZUCCHINI, AND GREEN OLIVES Written by Elaine Khosrova Photographed by Adam DeTour Styled by Kendra Smith Cake salés (savory cakes) are delicious cubed as part of an apéro, but you can also serve a slice for lunch with soup or a green salad dressed with a mustardy vinaigrette. Serves 8-10 1 cup all-purpose flour ½ cup whole-wheat flour 1 tablespoon baking powder 1 tablespoon dried basil Freshly ground black pepper to taste 3 eggs ½ cup white wine 4 tablespoons fragrant extra-virgin olive oil 4 ounces fresh goat cheese, in small pieces 1 cup diced zucchini 2½ ounces small green olives, pitted Preheat the oven to 350°F and line a 10-inch-by 4-½-inch loaf pan with parchment paper. Combine the two flours, baking powder, dried basil, and pepper in a large bowl, using a rubber spatula. Whisk the eggs, wine, and olive oil in a medium bowl. Add to the dry ingredients and stir gently to combine. Fold in the goat cheese, zucchini, and olives. Pour the batter into the prepared loaf pan and bake for 45 minutes. Allow to cool before serving. Cake Salé with Goat Cheese, Zucchini, and Green Olives

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