When you think Wisconsin, what comes to mind? Cheese? Yes, Wisconsin prides itself with their cheeses. The state produces over 600 varieties of cheese and is home to the most award-winning cheeses. I bet you have Wisconsin cheese right in your refrigerator but rest assured that it is a quality cheese that had to meet the highest of cheesemaking standards. Learn more about Wisconsin cheese at EatWisconsinCheese.com.
Personally, cheese curds come to mind when I think about Wisconsin cheese, and when I think cheese curds, I think poutine. But let me tell you, searching for cheese curds is like trying to find the Holy Grail around these parts. More specifically, northern New Jersey. As you get closer to the Canadian border, it’s more common to find fresh cheese curds at the local grocery store. And New York City, a mere 15 miles from me, in all its multi-culti glory had only TWO purveyors that sold fresh cheese curds. What was a poutine-loving girl to do? Well, I got my cheese curds shipped from Wisconsin.
Poutine is the ultimate comfort food dish with its roots in French Canada. A classic poutine is comprised of French fries, a thick brown gravy, and cheese curds. I’ve made a Korean-inspired poutine before, but I think this version is a winner. My previous recipe used French fries, but I use rice cakes in this one. The more conventional way to prepare rice cakes is to boil them, but I broiled the rice cakes which made them crunchy on the outside and soft and chewy on the inside. The mildly tangy cheese curds really bring the dish together and complement the heat from the sauce and the nutty flavor from the rice cakes. And while you’re at it, add some of this spicy pulled pork to take it over the top!
- 2 pounds rice cakes (the cylinders not discs)
- Canola oil or equivalent
- 3 tablespoons unsalted butter
- 3 tablespoons white flour
- 1 cup chicken broth
- ¼ cup gochujang (fermented red pepper paste)
- 1-2 teaspoons garlic powder (or 2-3 teaspoons minced garlic)
- Kosher salt
- 8 ounces fresh cheese curds
- 1 stalk green onion, thinly sliced
- Roasted sesame seeds
- Preheat the broiler in your oven. Adjust the oven rack to the upper middle portion of the oven, about 6-inches from the broiler.
- If your rice cakes are frozen, thaw them out by soaking the rice cakes in water in a large bowl for about 20-30 minutes. Drain the rice cakes in a colander, wipe the bowl dry, and toss the rice cakes back into the bowl. Add about 2 tablespoons of canola oil to the bowl and toss to coat.
- Line a sheet pan with parchment paper or aluminum foil. And if you have a cooling rack, place that on the pan. If not, that’s okay. Spread the rice cakes on the rack or the pan. Broil for about 8-10 minutes or until the rice cakes start to blister. You may hear some popping, an auditory indication that they are done. Set aside, but do not turn off the oven.
- To make the sauce – in a medium-sized saucepan over medium heat, melt the butter. Once melted, whisk in the flour. Continue whisking and cook until light brown in color. Add the chicken broth, about a ¼ cup at a time. Whisk and cook until thickened. You know it’s ready if the sauce coats and clings to the back of a spoon. Take the pan off the heat, whisk in the gochujang, garlic powder, and a pinch of salt. Set aside.
- In an oven-proof dish, add the rice cakes. Top with the cheese curds – distribute evenly over the rice cakes. Place under broiler for about 3-4 minutes or until the cheese starts to melt. Take out of the oven and top with the gochujang sauce. Garnish with onions and sesame seeds. Consume immediately!
Take a look at the other creations by Sunday Supper members using Wisconsin Cheese!
- Cheese Crispies by Shockingly Delicious
- Cheese Fondue by Recipes Food and Cooking
- Prosciutto Havarti Spinach Bundles by Daily Dish Recipes
Main Dishes with Cheese:
- Cheese Curd Stuffed Meatball Sliders by The Girl In The Little Red Kitchen
- Cheesy Crab Stuffed Peppers by FoodieTots
- Cheesy Skillet Lasagna by Life Tastes Good
- Cheesy Vegetable Enchiladas by Alida’s Kitchen
- Fontina Chorizo Spinach Quiche by Serena Bakes Simply From Scratch
- Ham, Blackberry Ricotta, and Fresh Mozzarella Grilled Cheese by Cupcakes & Kale Chips
- Korean-style Poutine 2.0 by kimchi MOM
- Mozzarella, Tomato, and Basil Couscous Salad with Arugula by Ruffles & Truffles
- Pimento Cheese Potato Soup by Cosmopolitan Cornbread
- Sausage and Burrata Pasta by Family Foodie
Cheese Side Dishes:
- Cheesy Jalapeno and Bacon Potato Au Gratin by Peanut Butter and Peppers
- Chipotle Beer Mac & Cheese by One Sweet Mess
- White Mac and Cheese by Bobbi’s Kozy Kitchen
- Coconut Lime Cheese Crepes with Brandied Cherry Topping by The Life and Loves of Grumpy’s Honeybunch
- Ricotta Cheesecake Brownies by That Skinny Chick Can Bake
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
Visit the experts at Wisconsin Cheese at their Wisconsin Cheese website, follow them on Twitter, become a fan on Facebook, and see what inspires them on Pinterest. You can also follow our Sunday Supper Cheese Pinterest board for more inspiration on cooking with cheese.
You can also enter that new cheesy creation of yours into the Wisconsin Cheese recipe contest for the Food and Wine Conference!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.