magazine the grand family - autumn 2012

Grated Raclette Bouchées Saveurs Chèvre des Alpes Manoir Double CrèmePP41158033

Greek style… Greek Yogurt? PaGes 4 and 5

did you know? PaGe 5

Recipes PaGes 6, 9, 12, 13 and 14

In thIs Issue, you wIll fInd InformatIon about and the Chef’s reCIpes usIng these produCts.

Fall 2012

no 25

daMaFRO CHeesesMaGaZIne

Fall 2012

Recipes

Veggie enchiladas with melted damafro Raclette Cheese 6

Grilled zucchini hotdog with strasbourg sausage and damafro Raclette cheese 9

Bouchées saveurs shooter with Red Bell Peppers, Chives and Pink Peppercorns 12

Vegetable, damafro Goat Cheese and Black Olive Terrine 13

Marsala Veal scaloppini with Melted Le Manoir double crème Brie 14

Articles

Greek style… Greek Yogurt? 4-5

did you know 5

Rebate coupons 7-8

Raclette cheeses 10-11

The cheesemaker answers 15

| Contents |

Publisher: Damafro Design and production: Damafro Recipe created by: nicolas MoreauLegal deposit: Bibliothèque nationale du Québec and Library and Archives Canada, 2012

La Grande Famille (The Grand Family) magazine is published by Damafro. Any reproduction in part or as a whole without the written permission of Damafro is prohibited. The publisher cannot be held liable for any error or negligence that occurs in using the recipes nor for any action taken as a result of the information contained herein.

Postal Convention-publications no. 41158033. Return any correspondence undeliverable in Canada to: Damafro Inc. 54, rue Principale, Saint-Damase, Québec J0H 1J0. 1 800 363 2017

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no 25

2 – The Grand Family

Fall is back… again this yearI don’t know anyone who isn’t thrilled when Summer decides to stick around a while longer. Yet there always seems to come a time when we need to move on, have a change of pace, reacquaint ourselves with what ended just a few months ago and that we fondly remember as typical of the coming season.

Why do we so often rush into the change of seasons, into a new routine? Perhaps because we feel change is well overdue. But perhaps also because we are uncomfortable breaking from patterns and going through transitions, and enjoy reconnecting with what is familiar, heartening… soothing.

We hope you will enjoy your new Fall season, and that it is filled with moments of pure delight and pleasure shared with loved one, enhanced by one of our cheeses at your table. This is the crop and wine harvest season. The Fall bounty promises fabulous feasts... highlighted with perfectly paired cheeses.

Recipes, hints and tips, backgrounders...

Do you like what you are reading in this magazine? Subscribe for free at www.thegrandfamily.ca, the Web site of your fine cheesemaker.

Or fill out this form and mail it to Damafro 54, rue Principale, Saint-Damase (Québec) J0H 1J0

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| edItorIal | What’s new!

Grated Raclette A brand new product

offering that broadens and enhances the grated cheese

section, especially the Raclette selection.

This typical cheese with great character will renew and enhance all your au

gratin dishes and casseroles, as well as your traditional

Raclette meal.

Greek Yogurt 625 g

We remain true to our 100% pure milk promise with this yogurt. And you get a deep rich texture, a marvellously

fresh taste, all neatly packaged in a family-size

value pack container.

Fall 2012 – 3

So what is Greek yogurt compared to “regular” yogurt The simplest explanation would be this: Greek yogurt is a stirred yogurt that is drained to produce a thicker textured yogurt with lower moisture content. In short, it is a “concentrated” yogurt, especially in proteins, a claim most yogurt manufacturers will advertise on their product label.

Traditionally, this type of yogurt is indeed made by draining whole-milk yogurt. The yogurt obtained has a firm and rich texture, but the milk fat content is usually around 8 to 10%.

Most Greek yogurts on the market today use totally or partially skimmed milk to achieve more reasonable milk fat content in the finished product.

Is it a trend, a fashion, or a marketing stunt? a bit of all that, really. We can discuss and argue endlessly about who actually started marketing this product and why exactly, but one fact remains: this particular type of yogurt has ancient origins deep in the earliest Mediterranean and Balkan cultural and cooking traditions. For ages, yogurt made in these regions has always been rich and thick.

The market trend for this type of product definitely originates in north america, most likely the United states.

By why has this product become fashionable here, in this part of the world, and not elsewhere? One of the reasons may be the great public recognition the “Greek” brand has in north america, as evidenced by the popularity of Greek (or so called Greek) restaurants, known for their hospitable and family-friendly atmosphere, where deserts are often made with thick rich yogurt flavoured with nuts, dried fruits and honey.

But above all, it can certainly be said that this low fat protein-rich fresh product meets every one of today’s consumer expectations when it comes to health and balanced nutrition.

Greek style… Greek Yogurt?


DiD you know?

farm-like curd cheese, such as our famous Damablanc, is a very close cousin to greek yogurt. especially that, with few variations, both are made using the same “recipe”, or more precisely, in both cases, the end result is strikingly similar: a marvellously rich and smooth texture.

but do note, however, that a curd cheese such as our Damablanc cooks much better. by adding some to your usual sauce recipe, for example, you will get an amazingly smooth consistency.

At Damafro, we have chosen to

offer you a 2% M.F. Greek Yogurt.

It balances flavour and texture just

right, so you can enjoy the best of

both worlds.

Fall 2012 – 5

GRaTed RaCLeTTea classic in a convenient resealable package. Its rich aromas and textures make it the ideal choice for au gratin dishes and sandwiches.

IngredIents

6 large tortillas 2 cups grated Damafro Raclette cheese 1 cup frozen sweet corn kernels, thawed

1 red bell pepper, thinly sliced 1 red onion, thinly sliced 1 cup diced firm tofu 2 garlic cloves, chopped 1 cup canned red beans, thoroughly rinced and drained

2 cups diced tomatoes with fine herbs 1 tsp. chilli peppers 1 tsp. powdered cumin 1 tsp. chipotle chiles 1 tsp. ground coriander 1 tbsp. Bovril type concentrated chicken broth

1 tbsp. honey salt and pepper to taste

PreParatIon

1| In a large non-stick frying pan over high heat, add a bit of oil and stir-fry the corn, bell pepper, onion, tofu and garlic until lightly browned, about 2 to 3 minutes. add the rest of the ingredients, except the cheese. Lower the heat to medium, and continue cooking for around 10 minutes.

2| With a slotted spoon, remove and drain the vegetables from the pan, and put this veggie filling in the tortillas. Using 1 cup of the cheese, top the filling in each tortilla, then roll and close them. In another pan, heat 2 tbsp. of oil and fry the filled tortillas over medium-high heat about 30 seconds each side.

3| spoon part of the tomato sauce from the first pan to cover the bottom of an oven-proof dish, and set the fried tortillas side by side in the dish. Pour remaining tomato sauce to cover the enchiladas and top with the remaining cup of cheese. Bake in a pre-heated 400 °F (205 °C) oven for about 20 minutes, or until nicely browned.

Best regards from a fellow gourmet, Nicolas

servings: 4 Preparation time: 10 minutesCooking time: 25 minutesdegree of difficulty: easy

| reCIpe 1 |

Veggie Enchiladas with melted Damafro Raclette Cheese

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$3ReBaTe COUPOns!

Instant rebate on

Chèvre des Alpes 125 g (all varIeTIeS)

Instant rebate on

Sliced Raclette & Grated Raclette (all varIeTIeS)

Instant rebate on

Damafro Yogurt (all varIeTIeS IncludIng greek)

To the retailer: damafro will refund the nominal value of this coupon + predetermined fees when handed by the customer on purchase of the specified product. any other use for this coupon will be deemed fraudulent. should the retailer be unable to present, on request, invoices proving the purchase, in the previous 90 days, of sufficient inventory to cover the number of refundable rebate coupons, said coupons will have no value. For refund mail to: RedeMCO inc., P.O. Box 28, Longueuil (Qc) J4K 4X8. Limit: 1 coupon per purchase. not transferable. no copies accepted. Cannot be combined with any other offer.

expires: 12/31/2013

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expires: 12/31/2013

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expires: 12/31/2013

$3 ReBaTe COUPOns!

Instant rebate on

Chèvre des Alpes 125 g (all varIeTIeS)

Instant rebate on

Sliced Raclette & Grated Raclette (all varIeTIeS)

Instant rebate on

Damafro Yogurt (all varIeTIeS IncludIng greek)

GRaTed CHeesea classic in a convenient resealable package. Its rich aromas and textures make it the ideal choice for au gratin dishes and sandwiches.

IngredIents

4 zucchinis, peeled, leaving a strip of peel every second strip

4 strasbourg or Viennese sausages

1 cup grated Damafro Raclette cheese

Condiments 3 tbsp. dijon or regular mustard

3 tbsp. ketchup 3 tbsp. sour cream 3 tbsp. green onion or scallion, finely chopped

PreParatIon

1| Cut zucchinis in half lengthwise. Remove seeds and hollow out using the tip of a spoon.

2| steam cook sausage and zucchinis for 5 minutes.

3| Mix condiment ingredients in a bowl. spread a spoonful of condiment in each zucchini half. Place a sausage in one zucchini half, sprinkle with grated damafro Raclette cheese and close with other zucchini half to make a “hotdog”.

4| Put hotdogs in an ovenproof dish or on a cookie sheet, and sprinkle on remaining cheese. Finish off in the oven until golden brown, about 10 minutes.


| reCIpe 2 |

Grilled zucchini hotdog with Strasbourg sausage and Damafro Raclette cheese

servings: 4 Preparation time: 5 minutesCooking time: 15 minutesdegree of difficulty: easy

Fall 2012 – 9

cheeses

new !


There are cheeses especially developed and made so your raclette dish is a sure success every time you make it (such as Damafro’s cow or goat milk Raclette cheeses). They melt just wonderfully when heated, and the heat also brings out fragrant aromas and mouth-filling flavours.

But you can make your very own raclette recipe by offering your guests a selection of 2 to 3 different cheeses chosen among the semi-firm cheeses.

A perfect original raclette

Choose Damafro Raclette (sliced or grated, plain or pepper… it’s up to you) for half of the quantity of cheese needed for your meal. The total quantity of cheese you will want for your raclette is from 200 to 250 g (7 to 8 oz) per person, or 60 to 100 g (2 to 3.5 oz) for children, depending on how old they are.

For the rest of the cheese needed, divide it equally between sliced Damafro Gouda, with its milder flavor when melted, and the Damafro Tomme de Chèvre, surprising with its delightful round and typical flavor.

Fall 2012 – 11

IngredIents

1 tray of damafro Bouchées saveurs

5 cups chicken broth 2 tbsp. Bovril type concentrated chicken broth

3 cups red bell peppers, minced and deli-roasted or grilled

2 small potatoes, peeled and cubed

4 tbsp. frozen concentrated orange juice

1 tbsp. maple syrup 2 tbsp. fresh ginger root, grated ¼ cup fresh chives, chopped salt and pink peppercorns, to taste

PreParatIon

1| Put all ingredients, except Bouchées saveurs cheese bites, chives, and pink peppercorns, in a large cooking pot, bring to a boil, and cook about 30 minutes. Cream and blend the ingredients together using an electric mixer or immersion blender.

2| Let cool slightly. The soup must still be hot, but not scalding hot.

3| Pour into small cups or demitasses, add a few pink peppercorns and a sprinkling of chives, then top with one or two Bouchées saveurs. Let the cheese bites melt slightly in the hot liquid and serve immediately. To be sipped or eaten with a spoon.


| reCIpe 3 |

Bouchées Saveurs Shooter with Red Bell Peppers, Chives and Pink Peppercorns

servings: 8 Preparation time: 10 minutesCooking time: 30 minutesdegree of difficulty: very easy

BOUCHées saVeURsIndividual serving sized bites of delightfully well-rounded small fresh cheeses perfectly suited to gourmet sampling.


| reCIpe 4 |

Vegetable, Damafro Goat Cheese and Black Olive Terrine

CHèVRe des aLPesThe Chèvre des alpes is the fresh goat cheese that sells the most in Québec. Its delightful freshness, melt-in-the-mouth texture and spreadability explain why it is such a favorite!

IngredIents

2 Damafro Chèvre des Alpes cheese logs

10 eggs ¼ cup milk 2 small zucchinis, diced 4 tomatoes, diced 2 coloured bell peppers, diced 1 red onion, diced ½ cup water-packed black olives, pitted and sliced

½ cup fresh parsley, chopped ½ cup fresh basil, chopped 1 pinch nutmeg 1 pinch Cayenne pepper 3 to 4 tbsp. instant mashed potato flakes

salt and pepper to taste

PreParatIon

1| In a large non-stick frying pan, sauté the zucchinis, tomatoes, bell peppers, onions and olives until slightly coloured. Transfer to a colander to drain. set aside to cool.

2| In a large bowl, whisk briskly together eggs, milk, basil, nutmeg, Cayenne pepper, potato flakes, salt and pepper.

3| Oil the inside of a loaf pan using paper towels or a pastry brush, and heat it up for about 10 minutes in a preheated 375 °F (190 °C) oven.

4| Pour cooled vegetables into the egg mixture. Take the heated loaf pan out of the oven and fill with the egg and vegetable mixture. Crumble the goat cheese on top. Return to the oven to bake for about 40 minutes.

5| Remove from loaf pan, leave to cool, slice, and serve with a crunchy or a mixed green salad.


servings: 4 to 6 Preparation time: 10 minutesCooking time: 40 minutesdegree of difficulty: very easy

Fall 2012 – 13

Le ManOIR dOUBLe CRèMePerfect slices every time. Mild flavour. Melting texture. Perfect for your sandwiches and subs.

IngredIents

½ lbs. or 12 slices of Le Manoir double crème Brie

8 thinly sliced veal (or chicken) scaloppini

¾ cup all purpose flour 2 tbsp. butter 2 tbsp. olive oil 1 tray sliced mushrooms 1 cup chicken broth ½ cup Marsala wine or Cinzano

½ cup 15% cooking cream 1 green onion or scallion, chopped

½ tsp. very finely grated lemon zest

2 tbsp. fresh parsley, chopped salt and freshly ground pepper, to taste

PreParatIon

1| In a pie plate, mix salt and pepper into the flour. Coat each scaloppini with the seasoned flour, shaking off any excess flour.

2| In a large non-stick frying pan, over medium-high heat, put butter and oil to melt and mix. Quickly sear scaloppini, approximately 30 seconds per side to colour the meat. Transfer to a cooking sheet. Top with Le Manoir double crème Brie slices. Put in pre-heated 450 °F (230 °C) oven for about 1 minute or so to delicately melt the Brie topping. Remove from oven and set aside on top of the range.

3| In the same non-stick frying pan, stir fry mushrooms, green onion and lemon zest. Cook over low heat without coloring, then deglaze with chicken broth and Marsala. add cream and season with salt and pepper. Continue cooking until desired consistency. To serve, drizzle sauce over scaloppini and melted Brie.


| reCIpe 5 |

Marsala Veal Scaloppini with Melted Le Manoir double crème Brie

servings: 4 Preparation time: 10 minutesCooking time: 10 to 15 minutesdegree of difficulty: easy


What does ripened mean when you talk about cheeses?

a cheese is said to have ripened when it has reached the most important phase of its maturing or aging process, when it is developing its unique set of flavours and textures.

When making cheese, ripening — the maturing period during which the cheese acquires its aromas, flavors and textures — is probably the most important if not the most critical of all phases, and certainly the one where the cheese maker must use all his senses.

ripening is the final phase in cheese making. a cheese may be ripened from a few days or weeks, as with soft cheeses, up to several years for some firm cheeses. But it is not during a lengthy ripening that you will see the most spectacular changes in a maturing cheese.

Though the rind is instrumental in shaping a cheese’s flavour, especially in the later part of the ripening process, it is not the sole factor. There are quite a few other factors that affect the maturing process, such as the kind of milk used to make the cheese, how long and in what conditions the cheese is aged, the cheese maker’s skill, the season, etc.

The Cheesemaker

Answers

Fall 2012 – 15

w w w. t h e g r a n d f a m i l y . c a

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magazine the grand family - autumn 2012

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