{"id":47721,"date":"2024-06-20T07:08:46","date_gmt":"2024-06-20T11:08:46","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47721"},"modified":"2024-06-20T07:08:47","modified_gmt":"2024-06-20T11:08:47","slug":"top-chef-finalist-dan-jacobs-shares-his-favorite-cheeses-to-cook-with","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/top-chef-finalist-dan-jacobs-shares-his-favorite-cheeses-to-cook-with\/","title":{"rendered":"Top Chef Finalist Dan Jacobs Shares His Favorite Cheeses to Cook With"},"content":{"rendered":"\n

Photo by Galdones Photography<\/em><\/p>\n\n\n\n

Fresh off filming, and two weeks before the premiere of Top Chef, <\/em>Season 21 in Wisconsin<\/a>, contestant Dan Jacobs is on vacation in Michigan. But once he starts talking about Wisconsin cheese, he can\u2019t stop.<\/p>\n\n\n\n

\u201cWe\u2019ve been playing around with a grilled cheese sandwich using Roelli Cheese Haus Red Rock,\u201d says Jacobs about the orange-hued cheddar with a striking blue vein. \u201cWe\u2019ve thought about French toast with Uplands Cheese Company Pleasant Ridge Reserve, or stuffing Pleasant Ridge into a doughnut. Most recently, we did a tartare and grated Hook\u2019s Cheese 10-Year Cheddar on top. It adds salinity and umami once it\u2019s aged that long. It adds a tangy sharpness, and you\u2019re compounding flavor upon flavor.\u201d<\/p>\n\n\n\n

Jacobs, alongside Dan Van Rite, co-owns Milwaukee-based DanDan<\/a>, an American-Chinese fusion restaurant, and EsterEv<\/a>, which offers a seasonally rotating prix-fixe menu. Jacobs\u2019 recipe tinkering was mostly in preparation for EsterEv\u2019s move to a larger space in April. The restaurant\u2019s now open four nights a week\u2014an upgrade from weekend-only dining in a private space within DanDan.<\/p>\n\n\n\n

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A mid-century modern bar is framed with rows of wood\u2014an updated spin on classic paneling.<\/figcaption><\/figure>\n\n\n\n
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EsterEv\u2019s welcoming dining space could be mistaken for a friend\u2019s thoughtfully curated kitchen, with book-lined shelves and delicate wallpaper.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
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Tartares are ripe for experimenting with cheese. \u201cWe were doing a very Latin-leaning tartare, and we shaved Sin de Ancho, a seasonal Mexican-style sheep\u2019s cheese sold in Wisconsin [on top],\u201d says Jacobs.<\/p>\n\n\n\n

While EsterEv weaves more cheese into the menu than DanDan, DanDan isn\u2019t immune. \u201cThe usual crab Rangoon doesn\u2019t have any crab whatsoever, or less than half of its percentage,\u201d says Jacobs. \u201cWe use a quality cream cheese from Wisconsin and we also use real crab.\u201d Playing around with house-made cottage cheese is another passion of Jacobs\u2019. At EsterEv, it\u2019s served in the summer with marinated and grilled eggplant and peppers, similar to a Sicilian-style sweet- and-sour eggplant caponata.<\/p>\n\n\n\n

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Cottage cheese with brussel sprouts, grapes, onion and rye, at EsterEv in Milwaukee. Photo by Kevin J. Miyazaki<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
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Jacobs, a Chicago native who moved to Wisconsin 13 years ago, has cooked at Green Zebra, Tru, and NAHA in the Windy City. When asked about his dream cheese plate, he doesn\u2019t skip a beat. It would feature Carr Valley Cheese Caso Bolo Mellage (made with sheep, cow, and goat\u2019s milk), Landmark Creamery Anabasque (Basque-style sheep\u2019s milk cheese), Marieke Gouda Foenegreek (a raw cow\u2019s milk gouda), and Hidden Springs Creamery Farmstead Feta (a less salty variant of sheep\u2019s milk feta). \u201cI like variety in where the cheese and the animal comes from, and a variety of hard and soft,\u201d says Jacobs. \u201cI like to have a Gruy\u00e8re and a bloomy-rind cow\u2019s cheese. And I\u2019m always a fan of Hook\u2019s Cheddar.\u201d<\/p>\n\n\n\n

At home, his fridge is filled with Wisconsin cheese. \u201cThere\u2019s always Organic Valley. There\u2019s no better cheese to put on a cheeseburger or make scrambled eggs with, and I still feel like I\u2019m doing something good with my cheese,\u201d he says, adding that their shredded mozzarella is great for lasagna. \u201cYou\u2019ve got to have [Sartori Cheese] SarVecchio Parmesan. It\u2019s the best bang for your buck outside of Parmigiano Reggiano from Italy.\u201d<\/p>\n\n\n

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Brussels Sprout Salad with Raisins, Homemade Cottage Cheese, and Mushroom and Charred Onion Vinaigrette<\/h2>\n
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Cottage cheese is a versatile topper for salads, desserts, and dips; however, it\u2019s also just as acceptable to garnish it with salt and pepper or a swirl of sweet compote for an indulgent, simple snack. Here, Top Chef contestant Dan Jacobs shows us how to make this creamy, fresh cheese. For easy assembly, prepare the cottage cheese, raisins, and vinaigrette in advance.<\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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  • Kitchen scale<\/div><\/li>
  • Large stock pot<\/div><\/li>
  • Cooking thermometer<\/div><\/li>
  • Cheesecloth<\/div><\/li><\/ul><\/div>\n

    Ingredients
    <\/div>  <\/h3>

    COTTAGE CHEESE:<\/h4>
    • 1<\/span> gallon<\/span> whole milk<\/span><\/li>
    • 0.8<\/span> grams<\/span> Aroma B Mesophilic starter culture<\/span><\/li>
    • 0.8<\/span> grams<\/span> liquid calcium chloride mixed with 16 grams water<\/span><\/li>
    • 0.8<\/span> grams<\/span> liquid rennet mixed with<\/span><\/li>
    • 16<\/span> grams<\/span> water<\/span><\/li>
    • 2<\/span> tablespoons<\/span> cr\u00e8me fra\u00eeche<\/span><\/li>
    • Kosher salt and freshly ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

      BRUSSELS SPROUTS<\/h4>
      • 20<\/span> Brussels sprouts<\/span><\/li>
      • 3<\/span> cups<\/span> sunflower oil<\/span><\/li>
      • Kosher salt<\/span> to taste<\/span><\/li><\/ul><\/div>

        MUSHROOM STOCK<\/h4>
        • 1 1\/4<\/span> cup<\/span> dried shiitake mushrooms<\/span><\/li>
        • 1\/2<\/span> cup<\/span> finely chopped onion<\/span><\/li>
        • 1\/2<\/span> cup<\/span> minced garlic<\/span><\/li>
        • 1\/2<\/span> cup<\/span> finely chopped celery<\/span><\/li>
        • 3<\/span> sheets dried kombu<\/span><\/li>
        • 2<\/span> teaspoons<\/span> soy sauce<\/span><\/li>
        • 1<\/span> gallon<\/span> cold water<\/span><\/li><\/ul><\/div>

          MUSHROOM AND CHARRED ONION VINAIGRETTE<\/h4>
          • 1\/2<\/span> cup<\/span> mushroom stock<\/span><\/li>
          • 1<\/span> cup<\/span> onion<\/span> sliced into rounds and chargrilled<\/span><\/li>
          • 1\/4<\/span> cup<\/span> red wine vinegar<\/span><\/li>
          • 1 1\/2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
          • 2\/3<\/span> cup<\/span> sunflower oil<\/span><\/li>
          • Kosher salt<\/span> to taste<\/span><\/li><\/ul><\/div>

            RAISINS<\/h4>
            • 1 1\/3<\/span> cups<\/span> red grapes<\/span><\/li>
            • 1\/4<\/span> cup<\/span> grape vinegar<\/span><\/li>
            • 3\/4<\/span> tablespoon<\/span> olive oil<\/span><\/li><\/ul><\/div>

              ONION AND RYE CRUMBLE<\/h4>
              • 1<\/span> medium onion<\/span> sliced Kosher salt, to taste<\/span><\/li>
              • 2<\/span> cups<\/span> diced rye bread<\/span><\/li>
              • 1\/2<\/span> cup<\/span> olive oil<\/span><\/li>
              • 1\/4<\/span> cup<\/span> minced garlic<\/span><\/li>
              • 3\/4<\/span> cup<\/span> finely diced anchovies<\/span><\/li><\/ul><\/div><\/div>\n

                Instructions
                <\/div> <\/h3>

                COTTAGE CHEESE<\/h4>
                • Warm milk to 80\u00b0F in a stock pot over medium- low heat. Sprinkle Aroma B starter culture on top but do not stir.<\/div><\/li>
                • After 5 minutes, whisk in calcium chloride mixture. Stir for 30 seconds.<\/div><\/li>
                • Add rennet mixture. Using an up-and-down chopping motion, stir for 45 seconds.<\/div><\/li>
                • Remove from heat and cover with cling wrap.<\/div><\/li>
                • Rest in a warm, dry place for 6 hours, or until a large, soft curd forms.<\/div><\/li>
                • Once curd is formed, remove cling wrap and return to heat. Warm on medium-low until temperature reaches 130\u00b0F. Remove from heat.<\/div><\/li>
                • Break up the mixture with a wooden spoon. Curds should be springy.<\/div><\/li>
                • Spoon curds into a cheesecloth-lined colander and drain for 12 hours.<\/div><\/li>
                • Combine 2 cups of curds with cr\u00e8me fra\u00eeche. (If using more than 2 cups of curds for the salad, add 1 tablespoon of cr\u00e8me fra\u00eeche for every cup of additional curds.) Season with salt and pepper.<\/div><\/li><\/ul><\/div>

                  BRUSSELS SPROUTS<\/h4>
                  • Cut off Brussels sprout ends and remove outer leaves. Keep the outer and inner leaves separate, reserving inner leaves for the salad.<\/div><\/li>
                  • Add sunflower oil to a medium skillet over medium-high heat. Fry outer leaves until crispy.<\/div><\/li>
                  • Season with salt.<\/div><\/li><\/ul><\/div>

                    MUSHROOM STOCK<\/h4>
                    • Bring all ingredients to a rolling boil in a large pot over high heat.<\/div><\/li>
                    • Reduce heat and simmer for 45 minutes. Strain and set aside to cool, reserving 1\u20442 cup of stock for the vinaigrette. Store remaining stock in an airtight container for up to 7 days in the refrigerator or 6 months in the freezer.<\/div><\/li><\/ul><\/div>

                      MUSHROOM AND CHARRED ONION VINAIGRETTE<\/h4>
                      • Emulsify all ingredients in a blender.<\/div><\/li><\/ul><\/div>

                        RAISINS<\/h4>
                        • Prick grapes with a fork.<\/div><\/li>
                        • Add all ingredients to a gallon bag, removing excess air, then marinate in the refrigerator overnight.<\/div><\/li>
                        • Once marinated, dehydrate grapes in a 200\u00b0F oven for 2 hours, or until they resemble slightly plump raisins. Check every 30 minutes to avoid overcooking.<\/div><\/li><\/ul><\/div>

                          ONION AND RYE CRUMBLE<\/h4>
                          • On a grill outside, char onion slices.<\/div><\/li>
                          • Preheat oven to 200\u00b0F. Dehydrate onions in oven for 2 hours, or until fully dry.<\/div><\/li>
                          • Blend onions in a food processor with salt until texture resembles a fine powder. Remove from food processor and set aside.<\/div><\/li>
                          • Increase oven temperature to 250\u00b0F.<\/div><\/li>
                          • Toast rye bread for 20 minutes, or until dry.<\/div><\/li>
                          • Blend bread in a food processer until texture resembles breadcrumbs.<\/div><\/li>
                          • Add garlic and olive oil to a medium skillet over medium heat. When the garlic starts to sizzle, add anchovies.<\/div><\/li>
                          • Add breadcrumbs and toast until fragrant. Add onion dust and salt to taste.<\/div><\/li><\/ul><\/div>

                            ASSEMBLY<\/h4>
                            • Combine grapes and raw and fried Brussels sprout leaves n a small mixing bowl. Add a few tablespoons of vinaigrette to coat the leaves, plus salt to taste. Toss well. Check seasoning and vinaigrette levels and adjust to taste.<\/div><\/li>
                            • Dollop 1\u20442 cup of cottage cheese in a small, shallow bowl. Spoon 1\u20442 cup Brussels sprout salad atop cottage cheese.<\/div><\/li>
                            • Dust with onion and rye crumble and serve.<\/div><\/li><\/ul><\/div><\/div>\n
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                              <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

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