Chef Kevin Gillespie – Chef, Author and Restaurant Owner
https://redbeardrestaurants.com/Decatur-Decatur-Red-Beard-Merch-team
http://www.Wisconsincheese.com
*Check out Top Chef on Bravo – Thursday nights – https://www.bravotv.com/top-chef
Recipes:
AGED CHEDDAR RHUBARB UPSIDE DOWN CAKE
- 4 cups chopped rhubarb (about 1 pound)
1 1/2 cups sugar, divided
1/2 cup packed brown sugar, divided
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs, room temperature
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
6 ounces Deer Creek® 1 Year Select Specialty Cheddar cheese, finely shredded (1 1/2 cups)
Sweetened whipped cream
INSTRUCTIONS:
Heat oven to 350°F. Line the bottom of a greased 9-inch round baking pan or 10-inch ovenproof skillet with parchment paper; grease paper.
Combine the rhubarb, 1/2 cup sugar and 1/4 cup brown sugar in a large bowl; spread on the bottom of prepared pan.
Cream the butter, remaining sugar and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in sour cream and vanilla. Combine flour and baking powder; gradually add to butter mixture just until moistened. Fold in cheddar.
Spoon batter over rhubarb mixture. Bake for 50-60 minutes or a until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
Carefully run a knife around edges of pan before inverting onto a serving platter. Remove parchment paper. Serve with whipped cream.
Cheesemonger Tip:
Bite after bite, award-winning Deer Creek® 1 Year Select Specialty Cheddar delivers a full-bodied, creamy, melt-in-your-mouth flavor that’s hard to resist.
BUFFALO CHICKEN PASTA SALAD
- 1 package (12 ounces) uncooked bow tie pasta
3 cups shredded cooked chicken
3 cups chopped celery
2 cups shredded carrots
1/2 cup chopped green onions
2 cups plain Greek yogurt
1/2 cup Buffalo wing sauce
1 teaspoon garlic powder
1 1/2 cups Roth Original Buttermilk Blue® Cheese Crumbles, divided (9 ounces)
Pepper to taste
Instructions:
Cook pasta according to package directions; drain and rinse in cold water.
Combine the pasta, chicken, celery, carrots and green onions in a large bowl.
Whisk the yogurt, wing sauce and garlic powder in a large bowl. Stir in 1/2 cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat.
Cover and refrigerate for at least 1 hour or until serving.
Gently fold in remaining blue cheese just before serving.
Cheesemonger Tip:
Tangy, yet mellow. Award-winning Roth Original Buttermilk Blue® cheese is crafted with fresh milk and cellar-aged for the creamiest taste and texture.
- Blaser’s Antonella™ Garden Vegetable & Sweet Basil cheese
Door Artisan Top Hat Bandaged Cheddar cheese
Harmony Specialty Dairy Abergele Cheese with Onion and Chive
Saxon Asiago Fresca cheese
Deer Creek® The Robin cheese
Sliced fresh plums
Breadsticks
Fresh strawberries
Thinly sliced Finocchio (fennel) salami
Pistachios
Fresh blackberries
Candied pecans
Sliced fresh kiwifruit
Thinly sliced capicola
Raspberry jam
Thin wafer crackers
Instructions:
Arrange the Antonella™ Garden Vegetable, cheddar, Abergele Cheese, asiago and The Robin on a serving board. Fill in board with plums, breadsticks, strawberries, salami, pistachios, blackberries, pecans, kiwi, capicola, raspberry jam and crackers.
Recipe Tips:
- Blaser’s Antonella™ Garden Vegetable & Sweet Basil cheese is semi-soft, creamy and small-batch artisan. Any Wisconsin semi-soft cheese could be substituted, such as a flavored monterey jack.
- Any Wisconsin onion and chive-flavored cheese such as a cheddar or monterey jack could be substituted for the Harmony Specialty Dairy Abergele Cheese with Onion and Chive.
Cheesemonger Tip:
Deer Creek® The Robin cheese is a handcrafted colby that’s produced as a classic bandage-wrapped and waxed, midget wheel. It’s firm, yet has an open texture with a buttery flavor and pleasantly salty finish.
