February 23, 2010

Fried Fromage D'Affinois with Homemade Strawberry Preserves and Grilled Ciabatta

The following is an excerpt from the Food Lover's Companion, p. 526, describing Fromage D'Affinois, an amazingly soft and delicious cheese. "This French treasure is made from pasteurized cow's milk. The downy-coated rind encloses a soft, smooth, ivory-colored paste, the flavor of which is delicate and creamy with hints of grass and mushrooms. Though Fomager d'Afifinois has 60-percent fat content, it tastes more like a triple-cream cheese because of a special process the milk undergoes." Mixed with the sweetness of the homemade strawberry preserves and the crisp ciabatta, this amazing appetizer is one to make again, and again, and again. Enjoy!

Fromager D’Affinois
1 Egg, flour and bread crumbs for dipping
1 Tbs Vegetable Oil
Arugula for garnish

Ciabatta, thinly sliced and toasted

1 lb fresh strawberries, hulled and quartered
Juice from 1 lemon
2 cups sugar

1. Add sugar and lemon juice to a sauce pan and bring to medium high heat.
2. When sugar has fully dissolved, add strawberries and sitr until reaching 220 F, then remove from heat.

3. Meanwhile, coat the cheese in the flour, then the egg mixture and repeat.
4. Then, dip the cheese in the breadcrumbs.

5. Add oil to sautee pan, then (when hot), add cheese, gently browning each side

6. Add arugula to top of cheese then plate in 3 distinct sections. As you can see, I had no arugula so I used parsely.