Comté French Onion Soup
Comté French Onion Soup Author: Marcella Wright Serves: 4-6 Cook time: 45 mins Total time: 45 mins Print Ingredients 2 Pounds of Vidalia Onions or other sweet onions, peeled and thinly sliced 3 Tablespoon Butter 2 Cloves Garlic, Minced 2 Tablespoons Flour (I used Wondra as it makes your soup silky) ½ Cup Dry White Wine (I used Sauvignon Blanc) plus some for caramelizing the onions 32 Ounces Beef Stock 1 Teaspoon Worcestershire Sauce 1 Bay Leaf 3 Sprigs Fresh Thyme (or 1 teaspoon dried thyme) Baguette or Croutons (I used homemade seasoned croutons) 8 Ounces Comté AOP, grated or sliced (I sliced the Comté AOP thin so that I could drape it over the sides of...
Comté & Leek Quiche
Comté & Leek Quiche Author: Rachel Freier, Culture: the Word on Cheese Serves: 6 Print Equipment - 9.5 inch pie dish - Whisk - Food Processor or Mixer Ingredients Quiche 4 large eggs 2 cups heavy cream ¼ tsp salt ¼ tsp chopped fresh thyme (4 sprigs) 1 cup leeks (2 large stalks) 2 tbsp salted butter 2 cups Comté shredded ¼ tsp black pepper Dough 8 oz cold butter 12 oz flour ½ cup ice water 5 grams salt Instructions Pre-Prep Shred Comté with a cheese grater. Clean and slice white part of the leeks. Sauté in 2 tbsp salted butter until soft. Cool. Chop fresh thyme. Dough (can be made ahead of time) Cut butter into half inch cubes. Mix flour, salt...
Warm Spinach and Artichoke Dip with Comté
Warm Spinach and Artichoke Dip with Comté Author: Nicki Sizemore Serves: 6 Print With creamy spinach and artichokes, and a melted cap of Comté cheese, this is the ULTIMATE dip and is always a huge hit! It’s elegant enough for special occasions or holidays, and yet laid-back enough for casual parties or potlucks. Best of all, it can be assembled ahead of time and then baked off right before your guests arrive! You can use 10- or 11-ounces of spinach, depending on the package size you buy (you can either use two 5-ounce containers or one large 10- to 11-ounce container). It looks like a ton of spinach, but it cooks down considerably (be sure to drain the spinach...
Gougères (Cheese puffs)
Gougères (Cheese puffs) Author: Ann Mah Recipe type: Appetizer Serves: 35 puffs Print Burgundy is, obviously, famous for its wine – but the food is pretty fantastic, too. When I visited the region to research The Lost Vintage, my favorite treat was the gougère – a cheese puff that is at once savory, crisp, and tender. As it turns out, gougères hail from Burgundy where they traditionally accompanied cellar wine tastings. Made of choux pastry, they seem mercurial to cook. In fact, they are ridiculously simple – so easy, I often bake them with my four-year-old daughter. Although some choose to pipe the dough into mounds, I prefer to shape it with spoons, which...
Corn Soup with Comté Cream and Herb Oil
Corn Soup with Comte Cream and Herb Oil Author: Nicki Sizemore Serves: 6 Print Ingredients 1⁄3 cup plus 1 tablespoon olive oil ½ cup lightly packed mixed herbs (such as basil, parsley, and cilantro), plus a few more sprigs for serving kosher salt and freshly ground black pepper 1 cup heavy cream ½ cup grated Comté cheese 2 tablespoons unsalted butter 2 medium yellow onions, coarsely chopped kernels from 6 ears of corn (about 4½ cups kernels), plus the corn cobs 6 cups water (or low-sodium chicken broth) Instructions Make the herb oil In a blender, Combine 1⁄3 cup olive oil, Herbs, and a pinch of salt. Blend until smooth and strain...
Savory Comte Tarts with Slow Roasted Tomatoes, Comté and Chives
Savory Comte Tarts with Slow Roasted Tomatoes, Comt, and Chives Author: Nicki Sizemore Serves: 6 Print Ingredients 2½ cups all-purpose flour Kosher salt and freshly ground Black pepper 2 sticks (8 ounces) unsalted butter ⅓ to ½ cup ice water 2 to 3 dozen cherry tomatoes (on the vine, if you can find them) Extra-virgin olive oil ¾ cup milk ¾ cup cream 3 large eggs plus 1 large egg yolk 1¼ cups coarsely grated Comté cheese ¼ cup thinly sliced chives 6 small handfuls of fresh tender herbs, baby greens, and edible flowers Half a lemon, for seasoning Instructions Put the flour and 1 teaspoon of the salt into the...
Fresh Corn Polenta with Comté & Crispy Brussels Sprouts
Fresh Corn Polenta with Comté & Crispy Brussels Sprouts Author: Adapted from Chef Ryan Hardy, Charlie Bird Restaurant Serves: 4-6 Print “There’s nothing like the meaty sweetness of Comté cheese. To me, it’s the perfect cheese—especially in the fall when red wine is welcomed back to the table and the fruits of autumn peak our interest, “ states Executive Chef/Co-Owner Ryan Hardy of Charlie Bird restaurant in New York City. In this dish, he pairs Comté with creamy corn polenta and crispy Brussels sprouts for a side dish or first course that’s perfect in the fall and winter. Ingredients 10 ounces Brussels sprouts (about 3 cups), trimmed and sliced...
Comté with Sweet Hazelnuts
Comté with Sweet Hazelnuts Author: Adapted from Rachel Freier, Head Cheesemonger at Murray’s Cheese Bar Print “I pair these Sweet Hazelnuts with an older Comté, but they work just as great with a younger Comté!” explains Cheesemonger Rachel Freier of Murray’s Cheese Bar in New York City. Serve the hazelnuts alongside Comté on a cheese platter or on a dessert cheese plate for a delectable start or finish to any meal. Makes about 1 cup Ingredients 1 cup hazelnuts, or other nuts such as pecans or walnuts ⅓ cup maple syrup ⅓ cup honey 1 teaspoon vanilla extract Pinch salt Comté for serving, cut into slices Instructions Preheat the oven...
Comté Souffles
Comté Souffles Author: Adapted from Chef Jason Berthold Serves: 5 Print “ works beautifully with white wines just as much as it does with red wines,” explains Jason Berthold, former Executive Chef of RN74 in San Francisco (he has since left to start his own restaurant). He uses Comté in these stunning soufflés because of its versatility with wines and its nutty, sweet flavor. Serve the soufflés as a starter or main course with a salad. Ingredients 1 ½ cups whole milk 4 tablespoons (2 ounces) butter ⅔ cup (3 ounces) all-purpose flour 6 eggs, yolks and whites separated 6 ounces Comté, shredded (about 1 ½ packed cups) 2 teaspoons salt ...
Comté & Walnut Biscotti
Comté & Walnut Biscotti Author: Nicki Sizemore Recipe type: Appetiser Serves: 12-14 biscotti Print Flecked with fresh thyme and toasted walnuts, these Comté biscotti, adapted from Mark Bittman’s savory biscotti recipe (The New York Times), highlight Comté’s nutty aromas. Serve them alone or with slices of Comté for double the flavor. The biscotti pair wonderfully with both white and red wine, and are also delicious dipped into soups. Ingredients 4 ounces Comté, grated on small holes of box grater (about 1 cup, packed), divided, plus Comté slices for serving (optional) 2 eggs 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting ½...