The Modern Dairy – Annie Bell
May 29, 2018 by Jenny
The Modern Dairy: Nourishing
Recipes Using Milk, Yogurt, Cheese, and Cream by Annie Bell was
published last year in the UK and was released in March of this
year in the US.
Dairy is a nutritional powerhouse and is making a comeback. It
offers the richest natural source of calcium and has a host of
other vitamins, minerals, and high-quality nutrients. As more and
more studies show that fat is more friend than foe, the time has
come to rediscover and reinvent all the wonderful products that
start with milk.
In The Modern Dairy, Annie Bell explains the
science behind this food’s goodness and how to make the smartest
decisions at the market. She then offers more than 100 original
recipes that celebrate dairy in healthy ways and reflect the way we
cook and eat today.
Chapters include “Homemade” with flavored yogurts, fromage frais,
and whipped sweet and savory butters. There are delicious “Melts”
such as a Fennel, gorgonzola and rosemary pizza. Vegetarians will
find plenty of satisfying dishes such as Broccoli and quinoa pilaf
with crispy feta, a Very tomatoey mac ‘n’ cheese, and Eggs with
smoky cauliflower and manchego. Desserts range from the indulgence
of a Parisian blackcurrant cheesecake to a Chocolate and pear cake
with chile syrup.
Beautiful photographs, nourishing recipes and dairy, what more do
you need – you need a copy of this book so enter our giveaway
below! If you don’t want to wait to see if you win, this title is
at an incredible
price right now.
Special thanks to Kyle Books for sharing the Very tomatoey mac ‘n’
cheese (speedy and slow versions) recipe with our members
today.
Very tomatoey mac
‘n’ cheese
Most of us would sell our souls for a good bowl of mac ‘n’ cheese, happily disregarding good intentions. So I hope that this alternative version in which a tomato sauce replaces the usual rich white one will win friends. You still get generous pockets of gooey cheese, and a lovely crispy top, but it is altogether fresher. The gold standard here involves making your own slowcooked sauce, and I would up the quantity, as it freezes beautifully. But otherwise, some good store-bought tomato sauce will still turn out a decent mac ‘n’ cheese.
Serves 6
Speedy Version
Add this recipe to your Bookshelf (click the blue +Bookshelf
button).
- 10½ ounces macaroni pasta
- 3 cups fresh storebought tomato sauce
- 2⁄3 cup sun-dried tomatoes, coarsely chopped
- 6 ounces Gruyère, cut into thin strips about an inch long
- 1 cup cocktail or grape tomatoes, quartered
- 1 tablespoon extra virgin olive oil
- sea salt and black pepper
- ¼ cup Parmesan, freshly grated
Preheat the oven to 425°F (400°F convection). Bring a large pot of salted water to a boil, add the macaroni to the pot, stir, and cook until almost tender, then drain it into a colander and return it to the pot. Toss with the tomato sauce and mix in the sun-dried tomatoes and the Gruyère. Transfer to a 12-inch oval gratin or other similar-sized ovenproof dish. You could also make it in large individual bowls, so each one serves two. Toss the tomatoes with the oil and salt and pepper and scatter over the top, then top with the Parmesan. Bake for 30 to 35 minutes until golden and sizzling.
HIGH IN VIT D | SOURCE OF VITS A, E, CALCIUM, PHOSPHORUS Cal 513 | Fat 26.6g | Sat fat 10.2g | Carbs 47.1g | Sugar 6.6g | Protein 19.1g | Salt 1.9g
Slowly does it version
Add this recipe to your Bookshelf (click the blue +Bookshelf
button).
- 2¼ pounds vine tomatoes, quartered
- 2 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- sea salt and black pepper
- 10½ ounces macaroni pasta
- 2⁄3 cup sun-dried tomatoes, coarsely chopped
- 7 ounces Comté, cut into thin strips about an inch long
- 1 cup cocktail or grape tomatoes, quartered
- ¼ cup Parmesan, freshly grated
Place the tomatoes in a medium saucepan, cover, and cook over low heat for 20 to 30 minutes, stirring them occasionally, until they collapse. Pass through a strainer or a food mill and return to the pan, washing it out if necessary. Add the butter, 3 tablespoons of the olive oil, and some seasoning. Bring to a boil and simmer very gently, uncovered, for 35 to 40 minutes until thickened but still of a thin pouring consistency, stirring toward the end. The sauce can be prepared in advance, in which case cover and set aside.
Bring a large pan of salted water to a boil and preheat the oven to 425°F (400°F convection).
Add the pasta to the pan, stir, and cook until almost tender, then drain it into a colander and return it to the pan. Toss with the sauce and mix in the sun-dried tomatoes and the Comté.
Transfer to a 12-inch oval gratin or other similar-sized ovenproof dish. Toss the tomatoes with the remaining oil and a little seasoning and scatter with, then top with the Parmesan.
Bake for 30 to 35 minutes until golden and sizzling.
SOURCE OF VITS A, E, C, CALCIUM, PHOSPHOROUS Cal 469 | Fat 23.7g | Sat fat 10.9g | Carbs 42.4g | Sugar 7.1g | Protein 19.3g | Salt 0.9g
Recipe reprinted with permission of Kyle Books from The Modern Dairy. Photo credit: Con Poulos.
The publisher is offering three copies of this book to EYB Members in the US and UK. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 17th, 2018.
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