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Preparation 10 min. Cooking 45 min.
Skill level Mid. Select rating Give it 0.
Instructions Preheat the grill. This week's top Food TV picks. Helen Tzouganatos has spent years experimenting with gluten substitutes that are as good as the real thing, maybe even better. SBS On Demand.
Watch all of Season 1 as Frank Pinello explores the incredible world of pizza from Chicago's deep dish to the New York 'fold'. Newly added. Try omurice — the dish made of eggs, fried rice and tomato sauce. That unbridled enthusiasm for cheese made him a natural to host The Big Cheese. Producer and director Stephen Crisman says he picked Sobocinski because he was an expert, but was down-to-earth as well. He scoured the country for twists on the almighty grilled cheese sandwich, milked goats, and gained 10 pounds.
Like any cheesemonger, Sobocinski prefers artisan cheeses, but says he found himself even enjoying a visit to a cheese factory in Wisconsin. Turns out that they use milk from local dairies. Reruns of the first season air at a. Shooting for season two has yet to begin, but Sobocinski has plenty to keep him busy in the meantime. In addition to his restaurant and cheese shop, he runs Caseus Cheese Truck , a food truck in New Haven serving tomato soup, salads, sausages, and of course, grilled cheese sandwiches.
He gushes about his seven-month-old son, his Great Dane, Brisket, his New Haven hometown, even his aging food truck, which needs constant repairing. Sobocinski ate his fair share of cheese growing up in a vegetarian family of Italian heritage. Every Friday, his nana would come over and make pasta fazool, a soup chock-full of beans and pasta that is still one of his favorites. Long since an omnivore, he cracked the world of cheese while taking graduate classes in gastronomy at Metropolitan College. He recalls it as two of the best years of his life. His mentor at Formaggio Kitchen, Robert Aguilera, says Sobocinski may not have arrived with the most refined palate, but he had the commitment to learn about hundreds of cheeses, no easy task.
Aguilera had him draw the cheeses to learn to identify by sight the many discs, squares, and rolls.
Guest Count Guest Count. This is one of the great things about cheese! House made pesto, tomatoes and provolone cheese on parmesan crusted sourdough bread. To reheat, that pasta and follow reheat instructions. Plus, they're an opportunity to add more flavor in a subtle way.
He learned how to tell a customer about a cheese without coming across as pompous, an occupational hazard of the business. That, Aguilera says, came naturally for Sobocinski. Sobocinski says he agreed to host The Big Cheese because he wanted to make cheese more accessible to people. His point is to elevate the American standard, while making high-end cheese less intimidating.
Casesus is likewise unintimidating, although the approximately hand-crafted cheeses, stacked nearly shoulder high on a counter and crowding two fridges, can be overwhelming. He "milks, curdles, and cooks" his way from upstate New York, to Vermont, to his home kitchen in Hamden, aiming to educate the nation about the sensational flavors of sheep cheese.
Sobocinski points out that Connecticut is no amateur when it comes to cheesemaking. He also gets fresh mozzarella from Calabro Cheese Corp. In the end, Sobocinski says his love affair with cheese comes down to its story. Eating alone is sacrilege. Caseus is located at 93 Whitney Ave.
Call or visit www. Reservations are strongly recommended as the bistro is booking two to three weeks in advance.
Bring water to a boil in a large pot and add a good handful of salt to water. Boil orecchiette until slightly undercooked, just before al dente stage. Toss cooked pasta in a bowl with olive oil and set aside. Slice brioche thin and place on a cooking sheet.
Toast in oven for 20 minutes or until dry but not overly brown. Remove, let cool, and crumble into small pieces. This will yield more bread crumbs than you need, but making them from scratch makes all the difference. Increase oven temperature to degrees. Melt butter in small pan. Whisk in flour until completely incorporated no lumps. This is called a roux. Crumble chevre into small pieces and grate all the other cheese. In a small sauce pot, bring milk to boil, stirring occasionally.
Add the roux, whisking constantly, until mixture returns to boil. The mixture will thicken. Turn off heat. You now have a bechamel sauce. Add three-quarters of the cheese, whisking until melted and incorporated. Add nutmeg and season with salt and pepper to taste. Add sauce to cooked pasta and toss to coat. Place in ovenproof dish, top with remaining cheese, and bake for 25 minutes or until bubbling hot.
Macaroni and Cheese is experiencing resurgence across the nation. Jason Sobocinski reckons he cooks a mean one at his Caseus restaurant in New Haven. The US is now the biggest cheese producer in the world and creates over high and more: Jason's eaten more than his fair share of mac and cheese.