Pairing Cheeses with HerbNZest Condiments: an interview with Rudie Smit, Cheese Connoisseur and Owner of Olsson’s Fine Foods, now in Palmer’s Square in Princeton

In April, 2011, Rudie Smit and his wife Jennifer moved their gourmet cheese store, Olsson’s Fine Foods from its location at the Trenton Farmer’s Market to its current location at Palmer’s Square in Princeton, NJ. The square in Princeton town center with its historic and quant charm is aptly suited for Olsson's which strives to aspire to the standards of premium cheese stores in Manhattan. I met Rudie in the summer of 2010 when I moved back to Princeton and was looking for local and fresh ingredients at the farmer’s market. I was so impressed with Rudie's knowledge of cheeses and collection thereof, that ever since I have kept coming back to taste and learn more.

Rudie is Dutch, and this shows in his love for and knowledge of cheeses. In fact, Rudie’s passion for educating his customers about cheeses evident from the manner in which he strikes up conversations about the origin, flavor profile, and suggested pairings as he offers a taste (tasting before a purchase is mandatory and very much in line with Rudie’s philosophy of sharing his knowledge). The Palmer Square store will carry over 200 assortments of cheeses, as well as gourmet olives, meats, and condiments.

It was not a surprise therefore that I turned to Rudie’s expertise when I was trying to write about suggested cheese pairings for HerbNZest condiments (launching in July 2011). Rudie graciously agreed to offer his suggestions.

For HerbNZest Basil Peach Raisin Spread Rudie suggested The Delice de Bourgogne which is an aged French cow's milk cheese from the Burgundy region of France. Given its rich and creamy texture and pungent flavor, it pairs well with HerbNZest Basil Peach Raisin Spread which is sweet and tangy with a fresh basil undertone.

For HerbNZest Chive Tomato Mustard Spread, Rudie recommended The Zamorano which is a aged hard sheep's milk cheese made in the province of Zamora, Spain. Due to its rich texture and piquant and nutty flavor, it pairs well with the tangy and savory HerbNZest Chive Tomato Mustard Spread with its heat finish.

Baked Butternut Squash Topped with Gruyere

This was my contribution to the Family Thanksgiving dinner at my cousin's house this year. And even though this is the second squash recipe on my blog, this selection is well deserved for Thanksgiving due to its rich flavors that beckon the holiday spirit.

Ingredients:

2 large butternut squash, diced into cubes

1 5x1 inch slab of gruyere

1 tbsp fennel seeds

1/4 tsp black pepper

1 tsp salt

1 slab butter molten or 1/2 cup vegetable oil

1/2 cup cream (heavy or light) depending on preference

1 tbsp chopped chives for garnish

1 tsp lemon juice

Orange zest (optional) for garnish

 1tbsp toasted pine Nuts (optional) for garnish

Cooking Method:

Baste the baking tray with oil or butter. Season the squash with fennel seeds, salt and pepper. Line the squash cubes in rows and pour cream and molten butter in between. Cover tray with aluminium foil and bake in oven at 375 degrees for 40 minutes. Then uncover the foil, top with lemon juice and line with Gruyere shavings and broil on top rack for 10 minutes to crisp the top. Then add toasted pine nuts, chives, orange zest and heat right before serving. Enjoy!

Mushroom and Cheese Stuffed Sweet Peppers

By now, you have probably guessed that I like to play around with flavors, colors and textures. This next recipe achieves all three in a clean manner. After you're done, you should be able to savor each bit comprising an outer layer of sweet and juicy green pepper followed by gooey cheese mixed in with crunchy mushrooms spiced with delicious herbs. What an explosion of flavors in your mouth!

For the recipe you will need,
4-6 medium sized sweet peppers, hollowed out from top
4 tbsp cottage cheese (could substitute with 3 tbsp minced meat and 1 tbsp cheese in which case you will need to increase oven grilling time to 1 hour instead of 45 minutes)
1 clove garlic minced
1/2 small onion finely chopped
1/2 cup portobella mushrooms chopped
1/2  tsp dried basil (or if using fresh chopped basil, use 1 tbsp)
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp paprika
2 tbsp olive oil
salt to taste
Parmesan for garnish (optional)
non-stick spray

Method: Pre-heat oven to 375 degrees. First, to prepare the stuffing, in a shallow pan, saute the onions, garlic in 1 tbsp olive oil. Add thyme, basil, paprika, and mushrooms and finally cottage cheese and salt and stir for a minute before removing from heat. Stuff the peppers, baste the outside of the pepper with olive oil. Cover oven tray with aluminium foil. Spray the tray with a non-stick spray and place the peppers on their side and grill for 30 minutes. Turn to other side and grill for another 15 minutes. Poke with a fork to make sure the pepper is cooked.

Serve hot!

Rice Crepe with Cheese Filling

Inspired by the Indian Dosa crepe, this recipe is simple and a good divergence from the typical Sunday breakfast. You could substitute rice with wheat flour. The cheese could be replaced with a fruit chutney or sauce,egg or syrup.

Ingredients: serves 2 people

Rice flour 1cup

Cream of wheat 1 tbsp

Vegetable Oil or spray

Cheddar Cheese 1/2 cup grated

Salt: optional

Water 1.5 cups

Cooking Method:

Add water to the cream of wheat and rice flour. Let it sit for half hour. Heat a 8 inch non-stick pan on medium heat, spray oil and spread a tbsp of batter and spread in circular motion while applying light pressure. Lower the flame,and cover for 30 seconds to a minute. Turn over and add some grated cheese. The cheese should melt and the crepe should be crispy and come off the pan easily using a non-stick spatula.

Enjoy!