Italien Gorgonzola Dop

Fav new food I tried this month|:

A whoopsed from Lidl –

Italien Gorgonzola Dop

 

Gorgonzola is made exclusively with milk from cows raised in Piedmont and Lombardy.

Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River. They would arrive in the fields near the city of Gorgonzola from the valleys of Bergamo, where they would feed on fresh grass, called quartirola.

It is said that Gorgonzola cheese was created due to the overwhelming number of cows in the area. People near Gorgonzola had to begin making cheese in order to conserve all the milk. However, legend has it that Gorgonzola, which can be traced back to the XV century, was the fruit of a romantic escapade of a cow-herder who, having abandoned his evening’s work midway to spend time in his lover’s arms, added the morning’s curd to that of the previous night creating a cheese that remains soft even when aged. The cheese was punctured with sticks to allow it to dry out. The air channels created space for mould to grow in the cheese, giving it its signature look and flavour.

The city of Gorgonzola remains the centre of Gorgonzola cheese production due the availability of milk and the cheese-makers ability to turn what might seem like a defect into a specialty. By law and by tradition, Gorgonzola is made exclusively with milk from cows raised in Piedmont and Lombardy, Since 1996, Gorgonzola has benefited from the Denomination of Protected Origin (DOP) certification.

Gorgonzola is made by heating the milk to 82°-93°F, adding milk enzymes, mould (penicillum) and rennet. After the curd is broken, the cheese mass is left to rest and then lifted out with hemp cloth and left to drip-dry for 12 hours. The cheese is ripened for 5 to 6 days and turned daily. It is salted by hand every other day for 3 weeks. Copper or steel rods are inserted into both the top and bottom of the cheese over the course of 4 to 5 days, allowing for mould to develop. The cheese is then aged for 20 to 30 days in a room with 80% humidity and 43°-50°F. At the end of this process, the cheese will have developed its characteristic blue-marbled colour and sweet, yet slightly spicy, flavour.

I am not usually a fan of ‘mould’ cheese but Gorgonzola was less pungent than most. However I only used a slither on my Scallops, chorizo with white kidney beans. (Click on the link if you would like the recipe.

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(Chicken) Meatloaf

Scallops, chorizo with white kidney beans

Pork and chorizo bake

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Tomato Jasmine Rice with Kale Crisps topping

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Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

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If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

vitamins and minerals (a guide)

omega 3 (a guide)

5 ways to serve fish

Click on the link for more info on -.

Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.

What is tofu?

Check out my recipe Mushroom Tofu

What is Tofu?
I avoided Tofu not really knowing what to do with it but I am finding out it is a healthy option that can be used in a variety of main meals and desserts.




Tofu is made in much the same way as cheese, except that it is made from soya beans rather than milk. It is entirely plant-based, which means that it is an ideal food for vegans and for people who are intolerant of dairy products. Because it is prepared by separating the curds of the soya 'milk' from the whey, it is sometimes referred to as bean curds.

Tofu is Asian in origin. It has been used in China for over 2,000 years, and is still an important constituent of the Chinese and Japanese diets. The chances are that you have come across it in Chinese restaurants, although you might not have recognized it as such. Today, tofu is easily available in health food stores and larger supermarkets throughout Europe, North America and Australia - in fact, just about anwhere.
Is it good for you?
Nutrition-wise, tofu is in a league of its own. To start with, it is a complete source of protein, being one of the only food products that provide all eight essential amino acids. It contains no animal fats or cholesterol, is low on sodium, contains few calories, and is easy to digest. It is also an excellent source of iron and Vitamin B. And because calcium sulfate is used in the manufacturing process, it is a worthwhile source of calcium.

Remarkably, the USA grows two thirds of the world's production of soya beans, yet almost the entire crop is inefficiently converted to protein by feeding it to animals. An acre of soya beans converted to tofu could provide twenty times as much protein as an acre devoted to cattle production.
Practicalities
Tofu is generally sold in two varieties. The firm kind is more common, and is best for general cooking. The smoother silken version is a better choice for making into dips and spreads, although firm tofu can be used for that as well. Silken tofu is a not a good choice for frying or roasting.

Firm tofu usually comes in tubs or vacuum packs, in which it is submerged in water. When you open the pack, rinse the tofu under cold running water, then squeeze out the water and dry it with a kitchen towel.

The best way to store firm tofu is to submerge it in water in a plastic container. Keep it in the refrigerator, changing the water every day. That way, the tofu will keep for about a week. You can also freeze it. When it is defrosted, it takes on a darker color and a chunky, meaty texture.

Silken tofu is usually sold in foil packs. No special storage is needed for it - just keep it refrigerated. This sort of tofu usually has a longer shelf life than the firm variety.

Tofu is still an unfamiliar food to most western cooks, and it does take a little getting used to. But, considering the wonderful things you can use it for, it is definitely worth persevering with.

　
Check out my recipe Mushroom Tofu
and

another of my recipes

Tofu in pulses




 

What's great about pulses

Pulses include beans, lentils and peas. They are a cheap, low-fat source of protein, fibre, vitamins and minerals, and they count towards your recommended five daily portions of fruit and vegetables.

A pulse is an edible seed that grows in a pod. Pulses include all beans, peas and lentils, such as:

baked beans

red, green, yellow and brown lentils

chickpeas (chana or garbanzo beans)

garden peas

black-eyed peas

runner beans

broad beans (fava beans)

kidney beans, butter beans (Lima beans), haricots, cannellini beans, flageolet beans, pinto beans and borlotti beans

Why eat pulses?  Pulses are a great source of protein.

This means they can be particularly important for people who do not get protein by eating meat, fish or dairy products.

However, pulses can also be a healthy choice for meat-eaters. You can add pulses to soups, casseroles and meat sauces to add extra texture and flavour. This means you can use less meat, which makes the dish lower in fat and cheaper.

Pulses are a good source of iron.

Pulses are also a starchy food and add fibre to your meal. Eating a diet high in fibre is associated with a reduced risk of heart disease and type 2 diabetes.

Pulses are often bought in tins. If you buy tinned pulses, check the label and try to choose ones that have no added salt and sugar.
Pulses and 5 A DAY  It is recommended we get at least 5 daily portions of a variety of fruit and veg and pulses count towards your 5 A Day.

One portion is 80g, which is equivalent to around three heaped tablespoons of cooked pulses.

However, if you eat more than three heaped tablespoons of beans and pulses in a day, this still only counts as one portion of your 5 A DAY. This is because while pulses contain fibre, they don't give the same mixture of vitamins, minerals and other nutrients as fruit and vegetables.

This excludes green beans, such as broad beans and runner beans, which are counted as a vegetable and not a bean or pulse for 5 A DAY.

　
Don't let flatulence put you off pulses  Baked beans are renowned for their effect on the bowels. This is because beans contain undigestible carbohydrates. Soaking and rinsing dry beans before cooking, as well as rinsing canned beans in water, can help to reduce these hard to digest carbohydrates.

You shouldn't let a bit of wind put you off eating pulses. People react differently to certain foods and may find that symptoms subside, especially if you increase your intake gradually.
Cooking and storing pulses safely  Typically, pulses are bought either tinned or dried.

Tinned pulses have already been soaked and cooked, so you only need to heat them up or add them straight to salads if you're using them cold.

Dried pulses need to be soaked and cooked before they can be eaten.

Dried kidney beans and soya beans contain toxins, so it is important to ensure they have been cooked properly before you eat them.

Cooking times vary depending on the type of pulse and how old they are, so follow the instructions on the packet or a recipe.
Cooking kidney beans safely  Kidney beans contain a natural toxin called lectin. This can cause stomach aches and vomiting. The toxin is destroyed by proper cooking.

Tinned kidney beans have already been cooked, so you can use them straight away.

When using dried kidney beans, follow these three steps to destroy the toxins:

soak the dried beans in water for at least 12 hours

drain and rinse the beans, then cover them with fresh water

boil them vigorously for at least 10 minutes, then simmer the beans for around 45-60 minutes to make them tender

Cooking soya beans safely  Soya beans contain a natural toxin called a trypsin inhibitor. This can stop you digesting food properly. The toxin is destroyed by proper cooking.

Tinned soya beans have already been cooked, so you can use them straight away.

When using dried soya beans, follow these three steps to destroy the toxins:

soak the dried beans in water for at least 12 hours

drain and rinse the beans, then cover them with fresh water

boil them vigorously for one hour, then simmer the beans for about two to three hours to make them tender

Storing cooked pulses  If you cook pulses and you aren't going to eat them immediately, cool them as quickly as possible and then put them in the fridge or freeze them.

As with all cooked foods, don't leave cooked pulses at room temperature for more than an hour or two because this allows bacteria to multiply.

If you keep cooked pulses in the fridge, eat them within two days.

It should be safe to keep pulses frozen for a long time, as long as they stay frozen. However, keeping food frozen for too long can affect its taste and texture. Follow the freezer manufacturer's instructions on how long types of food can be kept frozen.
Try my recipes' links:
Paprika and tea chorizo pulses 

 

Rosemary Butternutsquash Wedges (using butternutsquash seeds)

Tofu in Pulses