The Cure - October 2013

Welcome to the October edition of The Cure, a full year!

This issue marks a year since we started The Cure. The response from our readers and contributors has fantastic. We couldn't have done it without you. Thank you for tuning in every month and here's to another year!

Starting this month you'll find a new section about cheese. And to kick things off right we're starting by featuring 4 cheeses we carry at the shop. Alanna McIntyre returns again to offer up the perfect wine pairings to match them, followed by Rustik Magazine's Zahra Sethna with a recipe to help you stay in that summer frame of mind just a little bit longer. Finally we'll have some info about exciting events.



The Cheese course


Laliberté


From: Québec, Ste-Élizabeth-de-Warwick
Producer: Fromagerie du Presbytère
Type: Organic pasteurized cow’s milk
Fat: 36%
Texture: Soft paste, bloomy rind
Aged: 3 to 4 weeks
Taste: Melting paste with an exquisite creamy, mushroom flavour.
Accompaniments: Duck Prosciutto, Duck Rillette, Onion Jam and Crostini.

Le Mont-Jacob



From: Québec, Jonquière
Producer: Fromagerie Blackburn
Type: Pasteurized cow’s milk
Fat: 29%
Texture: Firm, brushed rind
Aged: 4 weeks
Taste:  Creamy, complex with a mild intensity. Flavours of fresh peas, cabbage and fresh bread.
Accompaniments: Grison, Noix de Jambon, Rabbit Rillette, Apple Chutney and Crostini.
 

Pied de Vent



From: Québec, Îles de la Madeleine
Producer: Fromagerie du Pied-de-Vent
Type: Unpasteurized cow’s milk
Fat: 27%
Texture: Creamy, mixed rind
Aged: 60 days
Taste: Strong, nutty with a pronounced odor.
Accompaniments: Coppa, Saucisson Sec, Apple or Shallot Chutney and Crostini.
 

Tomme de Grosse-Île



From: France, Savoie (French Alps)
Producer: Fromages Île-aux-Grues
Type: Unpasteurized cow’s milk
Fat: 30%
Texture: Semi-soft, mixed rind
Aged: 5 to 6 months
Taste: Uniform texture with small cavities bring a woodsy flavour with a
slightly acidulous and fruity taste.
Accompaniments: Duck Prosciutto, Jambon Pays, Apple or Shallot Chutney and Crostini.

 


Wine pairing with Cheese

By Alanna McIntyre, Bishop's Cellar

The sommelier suggests 
When serving up a selection of truly delicious artisanal cheese, it makes sense to consider the wine you want to enjoy with them. In this case, I want the cheeses to be the star of the table while the wine should play a supporting role. I've found two off the beaten path wines that should satisfy most palates and really allow for the nuances and complexities of each cheese to shine. 
 
My white pick is Domaine de Seuil Blanc. This excellent value white Bordeaux ($18.50) is a blend of Semillon (think creamy, hazelnuts, mushrooms, hay) and Sauvignon Blanc (fresh, zippy, green grass) and seems to have been made for these cheeses. 
 
For a red, I am going with a fun and funky biodynamic wine called Open Now by Domanine Hegarty ($18) it is from the Minervois region in Languedoc Roussillon and is an interesting blend of Syrah (which contributes to its peppery and spicy character) and Mourvèdre (a rich, earthy and slightly animal varietal toned down and made a bit more fruity by the famous Beaujolais winemaking technique of partial carbonic maceration). The wine's appealing fruit, spice and earthy, animal notes make for a satisfying taste experience with all four cheeses - I think it worked best with the Tomme de Grosse-Île, followed by the Laliberté.

Alanna McIntyre is a Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.
 


North of the Border

By Zahra Sethna

As the warmth of summer slips away, many minds fantasize of winter holidays in warm, far-flung destinations. If tropical travel isn’t in the cards for you this season, why not bring the taste of the tropics home?

Nothing perks up the palate like a tasty fish taco – a humble treat that originated in Encinada, Mexico. Traditionally, 'tacos de pescado' feature shark, deep-fried in beer batter, drenched in lime, wrapped in a soft tortilla and topped with shredded lettuce, tomatoes, onions and a variety of sauces.

To make an East Coast version of this South-of-the-border classic, try substituting cod, haddock or halibut for the shark. Jazz up your family’s favourite batter recipe by adding some ground cumin, paprika or coriander and a dash of local ale.

Where toppings are concerned, the sky is the limit. Some thoughts: Shredded cabbage is a great, and locally available, stand-in for lettuce. Try quick pickling onions (by soaking sliced onions in a brine of white vinegar, brown sugar and salt) to add a bright, sweet note and softens the onion’s sharpness. To make the creamy white sauce that traditionally goes over a fish taco, blend a few tablespoons of mayonnaise and sour cream with some lime juice and garlic. 

At Rustik Magazine, we are in the business of promoting local, sustainable living and eating. But that doesn’t necessarily mean sticking to the conventional. We love to experiment like this, putting spicy twists on old favourites and giving local ingredients an unusual update. As the old saying goes, variety is the spice of life!
 
Writer/editor Zahra Sethna has worked with UNICEF, CBC, BBC Travel and The New York Times. She and her husband, Stephen, co-founded Rustik Magazine and live in Lunenburg County. Please follow them on Twitter.


 

Happening at Ratinaud

By Tom Crilley



FarmWorks Flavours

Join us and other great local businesses at Alderney Landing Market to enjoy lots of delicious, nutritious local fare prepared by food producers and farmers supported by FarmWorks Investment Co-op Limited!  

Chat with the Farmers and Chefs, meet FarmWorks Directors and Advisors, learn how FarmWorks provides money, mentoring and marketing, and discover the benefits of investing in farms and food-related businesses in Nova Scotia.

Alderney Landing Market - Sunday, October 27, 4 - 8 pm
Tickets can be bought here for $25 - Children Under 5 Free

 


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