Puff Pastry with Dijon, Ham and Sharp Provolone

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Congratulations to Lee for winning my cheese giveaway. She wrote a hysterical rap about her need for our favorite dairy friend. I will admit, when I was thinking about how someone could qualify to win a box of cheese, I was looking for entertainment.

The first entry came in one day, and I chuckled, scrolling down my phone. I busted through the door and proceeded to rap it out loud to Tommy. We laughed and I said, “Keep ’em comin’.” And they did.

Though all were wonderful, Lee’s took the cake. Alana, my brother’s girlfriend, took second place. I will reward her when she comes home from NYU for Christmas.

What else have I been doing with my seven mighty cheeses? I made this quick puff pastry and filled it with a layer of Dijon, ham slices and BelGioioso’s sharp provolone. Though the pastry didn’t have hundreds of layers like a croissant, my friends were impressed. We carved up the fatty rectangle, eating it with our fingers and washing it down with red wine.

Ingredients

  • 10 ounces (2 1/2 sticks) cold unsalted butter
  • 1/2 cup cold water
  • 1 teaspoon salt
  • 9 ounces (2 cups), unbleached all purpose flour
  • 2 tablespoons Dijon mustard
  • 1/4 pound sliced ham
  • 1 cup grated sharp provolone

Cut 8 ounces (2 sticks) butter into a small 1/2 to 1/4 inch dice. Place on a plate and refrigerate while preparing remaining ingredients. Measure the water and dissolve the salt in it.

Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Add flour to food processor. Add the remaining butter. Pulse until combined, about 10 pulses.

Add the plated cold butter and pulse only once or twice more. Add water and pulse 3 to 4 more times, just until the dough forms a ball. I used my hands to finish forming the ball once it started coming together.

Flour your work surface. Shape dough into a rough rectangle and place between two large pieces of plastic wrap. Use a rolling pin over the plastic wrap to create a rectangle about 12 by 18 inches.

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Peel away the plastic wrap and flip it over so the exposed pastry is on the flour. Then peel away the second piece of wrap. Fold the sides in, making a 6 by 18 inch rectangle. Roll it up from one of the 6-inch ends.

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Make sure the ending flappy part is rolled under the dough, making the top smooth.

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Press the dough into a square and refrigerate for an hour to firm.

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Heat oven to 450 degrees F. Line a baking sheet with parchment paper.

Take dough out from fridge and cut in half. Roll each ball out into a rectangle about 6 by 12 inches. Spread with a layer of dijon mustard leaving a one-inch border. Layer with ham. Sprinkle with sharp provolone.

Make egg wash with egg and 1 tablespoon water. Brush borders and layer the other pastry on top. Pinch the edges closed with your fingers or a fork. Brush the whole pastry with egg wash. Cut a few vents in the top. Bake for 20 to 25 minutes or until puffed and golden brown. Let cool slightly and cut.

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Cheese Box Giveaway

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Perhaps by now that Turkey is dwindling and the pie is taking up less space on your countertop. So you need some cheese.

Even if the Thanksgiving leftovers were overflowing, you would probably still need cheese. Why not?

I’m doing a cheese box giveaway. BelGioioso Cheese Inc. generously filled my fridge drawers and they could do the same for you. Simply respond to this post with a haiku, rap or other poem about our favorite dairy friend.

Rap writing is a new thing of mine. When I was looking for a job I even sent one food company a rap about the sales position I was applying for. I didn’t hear a response, but I promise I will respond to you.

It’s only fair that I share one of my own, so here is what I sent Cater2.me a couple months ago when they wanted to know something interesting about me:

Please hire me ‘cuz all this cheese aint free

If you took this chance there’d be a selling spree

Workin’ well with people

Motivated on my own

I have a tenacious spirit

And a love for bahn mi, yo

I know we a share a passion

For makin’ food and partners

This career excites me

So much this rap is bonkers

There you go. Happy Monday. Comment below with a creative piece of your own for a chance to win a box of 7 different BelGioioso cheeses delivered to your door. Why a poem? Because it’s cheesy.

Thank you culture: the word on cheese and Belgioioso Cheese Inc. for making this possible. Contest winner must have a U.S. address for shipment.

Bucatini with Butternut Squash Cream Sauce, Prosciutto and Sage

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This week was nothing short of nuts. First, I got a kidney infection. Then 14 cheeses arrived at my door. Both made my cry. As something of a cheese-fanatic, receiving cheese in the mail is somewhat of a dream. BelGioioso Cheese Inc. sent me a dreamy package containing 7 of their popular cheeses. I used their American Grana to make this bucatini dish, which is now featured on culture: the word on cheese’s website.

Serves 4

Ingredients

  • ½ cup olive oil, divided
  • ½ tablespoon butter
  • 3 cloves garlic
  • ¼ of a yellow onion, sliced thinly
  • 1 pound butternut squash, peeled, seeded and cut into ½ inch cubes
  • 8 slices prosciutto
  • 1 cup chicken broth
  • ¼ cup half and half or heavy cream
  • ½ cup BelGioioso American Grana, grated, plus more for sprinkling
  • Pinch of nutmeg
  • ¾ pound dry bucatini
  • 8 sage leaves
  • Salt and pepper

Preheat the oven to 350 degrees F. With the skin still on, loosely wrap the garlic loosely with foil and drizzle with 1 teaspoon of olive oil. Roast for 40 minutes until soft.

Heat 1 teaspoon of olive oil and ½ tablespoon of butter over medium high heat in a sauté pan (I use a cast iron pan). Add sliced onions and sprinkle with a pinch each of salt and pepper. Stir frequently until the onions begin to soften, about 8 minutes. Lower the heat to medium and stir occasionally until they turn a deep golden color and are caramelized, about another 15 minutes.

Meanwhile, place the cubes of butternut squash in a glass 9×13 pan. Drizzle with 1/8 cup olive oil and toss to combine. Sprinkle with 1 teaspoon of both salt and pepper. Cook until fork tender, about 30 minutes.

Raise oven temperature to 375 degrees F. Lay 8 slices of prosciutto on a foil-lined baking sheet. Crisp in the oven for about 15 minutes, flipping once. Set aside.

Bring a pot of salted water to boil.

For the sauce, squeeze the garlic out of their peels into a blender. Add half of the cooked squash and all of the caramelized onions. Then add chicken broth, cream, cheese and nutmeg. Blend until smooth. Season to taste with salt and pepper.

Add bucatini into the boiling water, cook until al dente. Drain. Return to pot and toss with sauce and reserved cubes of squash.

In the same pan you used to cook the onions, heat 2 tablespoons of olive oil over medium high heat. Once hot, lay the sage leaves into the oil. Cook for about 30 seconds, flipping once. Cool on a paper towel.

To assemble, use tongs to move noodles to individual plates, letting excess sauce drip off back into the pot. Crumble the prosciutto over the noodles. Top with two sage leaves each. Sprinkle with extra grated American Grana and pepper. Serve immediately.