TCP Salad in a Glass

a. Find 4 small clear glasses you like, straight, parfait, or old-fashions.

b. Spoon a layer of chopped tomatoes into the bottom of each glass.

c. Pepper lightly.

d. Next, spoon a layer of Cloumage into each glass.

e. Then, spoon a layer of pesto into each glass.

f. Top with a frill of arugula.

Cloumage and Leek Tart

a.  Sauté 1 cup of sliced leeks in a Tbs. of unsalted butter on low heat, covered, until soft, about 15-20 mins.

b. Lightly whisk 1 egg, any size in a medium bowl.

c. Mix the beaten egg with 16 oz of Cloumage.

d. Mix in the cooked leeks.

e. Pepper to taste.  Do not salt.

f. Pour into and spread on prepared pie crust of your choice and bake according to pie crust instructions. (Typically, this is baked at 450 for 15-20 mins until crust is brown.  Then cover crust edges with foil so they don’t burn and continue baking until filling has set up, usually another 10 minutes.)

I use a tart pan that has a push up bottom, sprayed well with cooking spray so I can de-pan the tart.This recipe works well with may ingredients besides leeks.  Ex: spinach, ham, pears, apples.

Serves 8

CLOUMAGE ™
The Taste of your Talent

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CHEZ PASCAL’S CORN BISQUE

From MATT GENNUSO
Executive Chef of Chez Pascal

• 6 cups shucked corn, roughly 12 ears
• 6 tablespoons butter
• 1 cup onions, sliced
• 1/2 cup celery, sliced
• 1/2 cup fennel (sweet anise), sliced
• 1 tablespoon thyme, freshly chopped
• 2 russet potatoes, peeled and sliced thin
• 3 quarts chicken or vegetable stock
• 2 cups heavy cream
• 24 Shy Brothers’ Farm Hannahbells cheese (at room temperature)
• Salt and pepper to taste

Remove kernels from the corn and set aside. In a 6-quart saucepan, add butter over medium heat. Once fully melted, add sliced onions, celery and fennel. Season with a little salt and cover until all the vegetables become translucent. Then add the corn and once again cover and allow to cook very slowly until all the liquid has been released by the corn. Now add the thyme, potatoes and finally the stock. Bring just to the simmer point and then cook for 1 1/2 hours. Using a beverage blender, puree the soup to your desired consistency and finish with the heavy cream. Adjust the seasoning to taste.

For serving, place 3 Hannahbells in the center of a serving bowl and ladle the soup around the cheese, keeping them in the center. Garnish with fresh basil and olive oil if you like.

Yields 8 servings or 2 quarts

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WESTPORTER MUSHROOMS

From JANICE DEY
Caterer

• 15 medium/large button mushrooms, cleaned, room temperature
• 15 Hannahbells, any flavor
• Sea salt
• Dry Vermouth
• Butter

Preheat oven to 350 degrees.

Remove the stem from each mushroom, leaving a cavity at least the size of a nickel. Butter a sheet pan and place mushrooms, open side up, on the sheet.

Place a drop of vermouth and a pinch of salt (1/8 tsp.) in the cavity of each mushroom.

Place a Hannahbell in each mushroom and bake for 12 to 15 minutes.
Serve warm or at room temperature.

Serves 4-6

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LITTLE FARM’S GREEN EGGS & HANNAHBELLS

From TWILLIA GLOVER
Executive Chef of Little Farm Catering

• 1 cup fresh Arugula lightly packed
• 2 Tablespoons light olive oil
• 1 dozen eggs whisked
• 6 Shallot Hannahbells cut in half
• 1 Tablespoon unsalted butter

In a food processor place arugula and slowly drizzle olive oil to make a paste or pistou. Place pistou in a small bowl.

Heat butter in non stick pan over medium heat. Add eggs, pistou and hannahbells.

Gently stir until eggs are thickened and hannahbells are melted.

Yields 6 servings

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