CHEESE THE DAY

I have never been to the Academy Awards in Hollywood, but I was at the Canadian Cheese Grand Prix in Toronto last week, where everyone agreed it was like the Oscars of cheese. Celebrity hosts Genevieve Borne and eTalk’s Ben Mulroney added to the star-stud

RAVIOLI NUDI

Ravioli nudi (or naked ravioli — filling without the pasta) are like fluffy little dumplings. I love Bella Casara Ricotta from Quality Cheese (last year’s Grand Champion) because it’s sweet and creamy and comes packaged in a little strainer so it is already drained and ready to use. After preparing the cheese/spinach mixture, but before shaping it, cook one ravioli to see if it holds together. If it doesn’t, add two tablespoons flour and try again.*

❚ 3 cups (packed) fresh spinach, about 4 to 5oz

❚ 1 cup ricotta, drained in a strainer if necessary

❚ 2 egg yolks

❚ 1/2 tsp kosher salt

❚ pinch freshly ground black pepper

❚ 1/8 tsp freshly ground nutmeg

❚ 1/2 cup grated Parmesan cheese (preferably Parmigiano Reggiano), divided

❚ 1/2 cup all-purpose flour

❚ 1/4 cup butter

❚ 8 fresh sage leaves

1. Place spinach in a large skillet with just the water clinging to the leaves, and cook over medium heat until wilted, rotating the cooked spinach from the bottom to the top. Cool and wring out any excess water in a clean tea towel. Chop.

2. Mix ricotta with egg yolks, salt, pepper, nutmeg, 1/3 cup Parmesan and then add spinach. Shape mixture into 1 tbsp balls, roll in flour and place on a baking sheet lined with parchment paper. Refrigerate.

3. Just before serving melt butter with sage leaves until bubbling. Bring a saucepan of water to a gentle boil. Add 1 tbsp salt. Add half the balls — when they rise to the surface they are done (about 1 1/2 minutes). Lift out of water with a slotted spoon and place in a serving bowl and repeat with remaining balls.

4. Pour butter and sage over ravioli and shake gently to coat. Sprinkle with remaining Parmesan. Serve immediately. makes 4 to 5 servings

GRILLED HALLOUMI SALAD WITH NIGELLA SEEDS

One of the 27 finalists was a fresh cheese from Quebec — Le Paillasson de l’isle d’Orleans — that is similar in texture and saltiness to halloumi and perfect for grilling or frying. To fry, lightly coat cheese slices with flour and cook about one minute per side in 2 tbsp oil until lightly browned.

❚ 1/2 lb halloumi, cut into about 1/4- to 1/2-inch slices

❚ 2 tbsp extra virgin olive oil

❚ freshly ground black pepper

❚ 2 cups (packed) baby arugula or mache

❚ 1 cup diced cherry tomatoes

❚ 1/2 tsp nigella seeds (or toasted sesame seeds)

❚ 2 tbsp extra virgin olive oil

❚ 2 tsp fresh lemon juice

❚ kosher salt and freshly ground black pepper

1. Pat halloumi dry and coat with oil and pepper. Grill approximately one minute per side until marked and warm.

2. Arrange arugula on four salad plates. Place one or two slices of grilled (or fried) cheese on each salad and surround with diced tomatoes. Sprinkle with nigella seeds. Drizzle with olive oil and a bit of lemon juice and sprinkle with pepper and salt if necessary. makes 4 servings

CHEESECAKE MOUSSE WITH SPICED RHUBARB AND PISTACHIOS

The irresistible Grand Champion LaLiberté and delicious Le Bleu d’Elizabeth would make a great dessert served with roasted nuts, dried fruit and fresh figs. But for those with more of a sweet tooth here’s a light and easy no-bake version of cheesecake that tastes great with poached rhubarb. poached rhubarb:

❚ 1/3 cup sugar (or 1/4 cup honey)

❚ 1/2 cup water

❚ 1/2 vanilla bean

❚ 1 piece star anise

❚ 3 cardamom pods, lightly crushed

❚ 1 lb fresh rhubarb, trimmed of leaves and cut into 1 1/2-inch lengths mousse:

❚ 1/2 cup whipping cream

❚ 8 oz cream cheese

❚ 2 tbsp sugar

❚ 1 tsp pure vanilla extract

❚ 1 tbsp grated lemon peel

❚ 1/2 cup thick sour cream

❚ 1/4 cup chopped pistachio nuts

1. Bring sugar, water, vanilla bean, star anise and cardamom pods to a boil in a medium saucepan. Reduce heat and simmer gently 5 minutes. Add rhubarb, bring back to the boil and simmer 1 to 2 minutes. Transfer rhubarb and syrup to a bowl. Chill.

2. Beat cheese with sugar until light and smooth. Add vanilla and lemon peel. Fold in sour cream. Whip cream until stiff and fold in lightly. Refrigerate.

3. Spoon some rhubarb and about 2 tbsp syrup into 6 dessert glasses or bowls. Spoon or pipe cheesecake mousse on top. Sprinkle with pistachios. Cover and refrigerate. makes 6 servings