For fear of inadvertently turning a little review post into a long, drawn-out novel, the urge to insert flowery prose was kept in as close check as possible. Still almost double the girth of the average article around here, it was a behemoth alright, providing plenty of info to chew on over the weekend. Countless tiny tasting notes abbreviated or discarded, I was ready to call it a day, mark this book done, and revisit it at leisure. Cleaning files and photos, it was with horror that I discovered my omission. Shortened text is one thing, but an entirely forgotten recipe trial and photo? Not on my watch.
Slipping through my fingers for a second time, I suppose, there’s a very good reason why the Air-Dried Cheddar (page 30) missed the boat on the original posting; it was ugly as sin. So ugly, in fact, that I couldn’t manage to capture any remotely appealing picture of it whole. Greasy to the touch, crackled and flaking on the outside, it was the only block of cheese that somehow picked up a little spot of mold as well. Gamely cutting out the offending fuzz, at four days in, it smelled more like yeasty bread dough than cheese. I did not have high hopes for this experiment. Although not nearly firm enough to shred or slice as promised, it was pleasantly musty in a ripened cheese-sort of way. Tasting more like traditional vegan cheeses of yore, it leaned heavily on the nutritional yeast addition, skewing it further from an authentic flavor than the previous recipes. Admittedly, I may have enjoyed it more straight out of the pan prior to aging, but it still had great potential once cured.
Making the first thing that comes to mind when anyone mentions the word “cheddar,” a lightning-fast batch of mac and cheese saved the day. Thickly coating al dente pasta in a creamy blanket, any small disappointments could be forgiven, bringing out its full culinary potential.
- Break the cheddar into chunks, and puree all of the ingredients thoroughly until completely smooth. Transfer to small saucepan and heat, stirring occasionally, just to warm it through.
- To make an almost-instant mac and cheese, toss one batch of sauce with about 1 pound of cooked pasta and serve immediately.
Amount Per Serving: Calories: 390Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 85mgSodium: 616mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 22g
Finally, because a recipe is a terrible thing to waste, I feel duty bound to share my approach to the famed aligot. Take my word though, it’s no mere variation on mashed potatoes; these spuds are far richer than any mere mashers could hope to be, even in the hands of Paula Deen. Dole out conservative portions, if you dare…
- 2 Pounds Yukon Gold Potatoes, Peeled and Diced
- 1 Clove Garlic, Sliced
- 2 Tablespoons Vegan Butter
- 3/4 Pound Emmentaler, Diced, from Artisan Vegan Cheese (page 32)
- 1/4 Pound Brie, Diced, from Artisan Vegan Cheese (page 12)
- Salt and Freshly Ground Black Pepper, to Taste
- 2 – 3 Tablespoons Unsweetened Non-Dairy Milk
- Fill a large stock pot with water and toss in the prepared potatoes and garlic. Set over moderate heat and bring to a boil, cooking until the spuds are fork-tender. Drain thoroughly before transferring the cooked potatoes to the bowl of your food processor.* Toss in the butter and both cheeses, pureeing until smooth.
- Add salt and pepper to taste, and thin out with non-dairy milk if necessary. Continue processing for an additional minute or two, until silky, ribbon-like strands form when scooped up with a spoon.
- Serve immediately while still hot.
*Yes, I did say food processor. This breaks all the known rules of mashed potato-making, but remember, this is aligot, not mashed potatoes. You want them to end up rather sticky, stretchy, and gooey.
Amount Per Serving: Calories: 293Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 233mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 15g