Sharp Asiago is a heavenly match for mild turkey. When buying the cheese, keep in mind that the firmer the brick, the more intense the flavour, so choose according to your family's tastes. Feel free to substitute with a milder Jarlsberg or Emmental cheese, if you prefer.
Clams play a major role in Taiwanese cuisine. They are most commonly stir-fried with garlic and basil or fermented black beans, or they are prepared in soup with ginger. This dish has the unusual but delicious combination of chicken and clams. Here salted turnip (available at Chinese grocery stores) helps flavour the simple soup, but it could just as well be made with Chinese pickled kohlrabi or Taiwanese salted winter melon. You can also leave it out and increase the salt by 1/4œ tsp (1 mL). Use a lean free-range chicken for the best result.
Israeli, or pearl, couscous is boiled like pasta and can be served warm or cold. It is plump with a chewy texture, unlike the tiny granules of semolina couscous. Israeli couscous can be found near the pasta in the grocery store.
Belgian endives have a luxurious buttery taste when cooked. Depending on what Canadian washed-rind cheese you use, you can have a mild or assertive sauce. St. Paulin gives a mild result, while Oka has a bit more sharpness. Full-flavoured Canadian Raclette cheese is perfect. Le 1608 de Charlevoix or Le Migneron from the same region, both of which have a rich flavour and somewhat pungent smell, also work well. Canadian Gouda is excellent, too.
In Zurich — and at Le Caveau — schnitzel is strips of veal, browned then tossed with mushrooms in a creamy sauce, which makes a fine combination with the Roesti, or potato pancake.
This economical cut cooks to tenderness in its own vegetable-dense gravy, and leftovers heat up well the next day.
These mini cooked versions of the summer classic are rich in flavour and vibrant in colour. Look for bocconcini, buffalo mozzarella or fresh mozzarella cheese in sealed bags or tubs of water at deli counters.
Slightly sweet and peppery turnips hold their own in this extra-creamy mash, adding a welcome hit of flavour to the classic comforting side. Make it ahead and simply pop the dish in the oven to reheat before your meal.
