charlotte's cheese dreams

My cheese dreams are not dead

2012-02-07T19:39:00.002-05:00

I am sorry that I have not been blogging more often. I am trying to get back into the swing of things but my life is much less cheese filled these days. I do intend to get back into cheese making this spring. In the meantime I have started a new blog about other aspects of my life.

http://sofriggincute.blogspot.com/2012/02/yes-another-blog.html

I will continue to blog about cheese and food on Charlotte's Cheese Dreams.

Mokomandy

2012-02-07T17:02:00.005-05:00

A few months ago, we moved to Sterling. We had been pretty disappointed by neighborhood food establishments until we went to Mokomandy. I still can't believe such a great restaurant was hiding in our town. Mokomandy is a small Korean/Cajun restaurant. Seems like an odd mix but the chef has family roots in both ethnicities and spicy is also a common thread. Their menu is divided into small, medium, and large plates with a large selection of $3 snacks and sides.

We ventured out on a cold windy Friday night with baby in tow who slept through most of the delicious meal. I started with the Foie Gras Dumplings pictured to the left. These little pockets of yum where a wonderful start to a great meal. They were rich and luscious with that umami thing I hear so much about.

Any visit to Mokomandy would be incomplete with out a side of Cracklins. They came hot and popping to the table. Dusted with a touch of what I think was paprika. Our order during our second visit was spicier than our first visit. If you don't like hot spicy food I am sure you could request them without or just a tad of hot dust.

The first visit I had the Korean Karnivore Ssam, this was a pile of shaved beef shortrib and lettuce to wrap the meat. It was served with delicious and not too spicy kimche and yummy veggies. Patrick ordered the Wild Boar Bowl which was hearty and even though it was a medium plate, he was unable to finish it and brought home the leftovers.

This first visit I forgot my camera so all the pictures are from our second visit which took place on my 32nd birthday. Unfortunately, Orion was awake for this visit. He was almost asleep when we parked the car but was awake once we got into the restaurant. This made the meal stressful and less enjoyable as baby boy had on his fussy pants cause he was tired and wouldn't sleep. He didn't make too much of a scene but I know when to throw in the towel.

On our second visit I ordered the Oyster Poboys. These local oysters had a cornmeal crust and were served on delicious housemade brioche. Very yummy as I love cornmeal and brioche but it could have used more Oyster.

I also ordered the Gator Croquette. These were tasty balls but they could have been anything. They are made with house made bacon but I really couldn't tell. I have had gator before and felt there was a bit of that gator texture in the croquette. But by this point I was being distracted by a fussy baby boy.

Patrick ordered Steak Frites which was cooked perfectly to his taste and how cute are those lil' lumps of meat. I found the fries and bok choy to be really delicious, the carrots were a bit too crunchy for my taste.

The service at this place is wonderful. On our first visit we were told they were a man down so food left the kitchen more slowly but our server was very attentive. The place was packed during this visit and they put us in a table I assume they don't usually use when it is cold as the frigid air blows right inside. The table was by the front door and they turned the space heater in our direction to fight the cold front. The heater wasn't really necessary and we enjoyed our spot much more than waiting for a table. during our first visit, Patrick ordered a ginger ale. When they discovered they were our of the ginger ale one employee offered to run up to the supermarket to get him a Goya. We declined as they seemed busy enough.

Our second visit was on an unseasonably warm Thursday night, only a few other tables were occupied. When I took the baby out to the car, the hostess offered their bathroom for a diaper change. But I knew what he needed was a little booby snack and a nap. When Patrick eventually finished his meal and left, he had been given some free Chocolate Caramel Chicory pudding for our troubles which were of no fault of the restaurant. It was tasty pudding and gave me a bit of a late night sugar shock. The cane syrup salted caramels should be sold by the bagful!

Our first visit I ordered the Triple Chocolate Cake which was frozen dark chocolate mousse squares and devil’s food cake squares swimming in hot fudge with passionfruit sauce and the cake was topped with orange segments. It was just an OK dessert. The mousse was too frozen to eat, the cake was dry, and there was too much sauce but I did love the passionfruit.

Mokomandy has a very interesting cocktail menu. On each visit I ordered a different cocktail and enjoyed them both. I look forward to no longer breastfeeding so I can drink with abandon, not like I'm an alcoholic but I would like to try both their wine flights. The first cocktail i had was the Hibiscus 75 made with local Catoctin Creek Gin, Sparkling wine, Hibiscus, and Elderflower. I am not much of a Gin drinker but I do really like Catoctin Creek's gin. It is less juniper but more complex. The second visit, I enjoyed a Pomegranate Currant Fizz made with Pama Liqueur, Absolut Kurrant, Lavender Syrup, Lime, and Sparkling Rose. This may have been my favorite and I wish they came in bigger glasses.

I highly recommend this restaurant and believe it is worth the drive from DC. There are a number of menu items I want to try so I will be back. If you go mention my name, Charlotte the cheese lady!
http://www.mokomandy.com/

Feasting on Figs!

2011-09-24T23:09:00.007-04:00

Figs are a magical and elusive fruit that I had no interest in until a few years ago. I had only know Fig Newtons, until my husband introduced me to the real thing. He loves figs fresh and cannot tolerate them in any other form. He thinks Fig Newtons are sacrilege and prefers to eat figs au natural. However, he did love the fig ice cream I made a few years ago. He was a bit skeptical before I made the ice cream that I was wasting some very yummy figs but I successfully elevated their deliciousness.

Figs are a perfect example of seasonal eating. We wait all year for fig season and then we can't get enough of them. Because they do not ripen after they are picked, it is important that you get your hands on nice ripe figs. An under ripe fig is so sad because its life was cut short and it will never reach its full flavor potential. They also do not travel well as they bruise easily which is a major hurdle for fig growers and why they are often dried. I have gotten fresh figs from the supermarket but they were a shadow of the real thing. Want delicious fresh figs? Now thanks to Ticonderoga Farms you can go to the source for figs.

Ticonderoga farms began their first foray into growing figs in 1988, when I was 8 years old and a fan of the Fig Newton. It started as a hobby on their family farm where they grow apples, pumpkins, bamboo, and Christmas trees to name a few of their crops. Growing figs involved a lot of trial and error as their are not many figs being grown east of the Mississippi. It wasn't until about 8 years ago that they really got it down and another 4 before they had fruit to harvest. Thank you Ticonderoga farms for sticking with it! Today at the Fig Lovers Feast, we enjoyed all their years of hard work and perseverance.

It was my first time at Ticonderoga farms and I was immediately impressed. They have fun for the whole family and the kid at heart. There is a giant balloon trampoline which can be bounced on by young and old alike as well as slides, goats, chickens, a suspension bridge, playgrounds, and much more. I look forward to taking my son there when he is older and maybe even having his birthday party there.

The Fig Lovers Feast festivities were held in the blue barn. I was very impressed with the set up! Their were lovely tables and chairs which made me feel under dressed at fig prom. Not sure what I was expecting but it was lovely and quite comfortable. I had not left the house for about a week so it was a great outing for mom, dad, and baby.

Everyone working the event was friendly and we never went thirsty or hungry. This event had been scheduled to take place on September 10th but it was postponed on account of rain. I am so glad they did not cancel the event all together. It was not all smooth sailing as their Chef informed them at the last minute that he would be unable to cook for the event. Even so, the event went off without a hitch. I am curious how the food would have been had the chef actually been on hand.

Now on to the food! There was home made fig conserve on the table with bread and home made salsa with chips. The conserve was very sweet and I really wanted a nice chunk of blue cheese to go with it. We had a salad of arugula and spinach with orange, walnut, red onion, and fig. The salad greens were very under dressed, actually they did not seem to be dressed at all. Everything else seemed to be dressed then put on to dry greens but it was still tasty.

We also enjoyed baguette with fig, feta from Cherry Glen goat cheese in Maryland, honey, and walnut. This was tasty but the bread did get a bit soggy and once again I found myself wanting blue cheese but hey I am a cheese freak and I do like my blues.

The pizza was made by Fireworks in Leesburg and was delicious. I loved the bacon fig pizza and lucky me there were a few no shows which gave me seconds!

The biggest disappointment was the wine. I tried the white and it was awful and I heard the red was just as bad. No clue where the wine was from but maybe next year they can team up with a local vineyard to provide libations. But I was not there for the wine, I am all about the fig.

After some time digesting, we took a hayride out to the fig grove. I was able to enjoy Donna's company during the hayride. She works on the farm and was extremely knowledgeable and answered my many questions. They grow different varieties of figs including but not limited to mission, brown turkey, champagne, verte, and green delicious. We picked, which is not easy work up a steep hillside. You have to watch out for bees and wasps which are naturally attracted to the juicy fruit. I was determined to get some mission figs but they were not easy and managed to only get two.

I would have loved a simple tasting of the different types of figs available. How fun, a flight of figs! Once they were picked and in my "bucket" I had an impossible time telling which was which variety. I did not eat any figs while we were in the groves because I wanted to wash them as my almost 5 month old baby would be eating them in a few hours when I nursed him. Donna did explain that they do not use any herbicides or pesticides on their figs. This was great to hear but I was sad to learn how little control they have over what utility companies do around their farm.

When we got back to the barn we enjoyed some Moorenkos vanilla ice cream with fig, honey (also from the farm!) and walnuts. This was wonderful because I had gotten a bit sweaty while picking figs in the heat and humidity. There was also a cooking demonstration of the baguette with fig that we enjoyed as an appetizer. This was a wonderful event, $30 (a $5 discount for being a member of Slow Food DC) and you got all the food you could eat, all the wine you could choke down, a pound of fresh figs and a cool bamboo Ticonderoga Farm bag. I look forward to attending this event every year and think it will only get better!

For more:
http://charlottescheesedreams.blogspot.com/2009/08/figs-figs-everywhere.html
http://www.facebook.com/pages/Ticonderoga-Farms/91806057538
http://www.ticonderoga.com/
http://www.fireworkspizza.com/FireWorksLeesburg.html

Thomas C. Hirst II 9/21/1944-6/12/2011

2011-06-30T15:59:00.002-04:00

My father, Thomas Hirst, passed away on June 12. He went very quickly and peacefully. He did get to meet Orion but Orion will never remember him. I have included the obituary and eulogy that I wrote with the help of my wonderful husband.

Thomas Crossley Hirst II, age 66, succumbed to cancer on Sunday, June 12th, 2011. ‘Big Tom’ was known for his kind heart, his ready sense of humor, and his robust laugh. Tom is the beloved father of Thomas Crossley Hirst, III (Maki) and Charlotte Media McConnell (Patrick). In addition to his children, he is survived by his sisters Marion Victoria Skarbek (John), Clarice Elizabeth Skinner (Rod), and Francis Naomi Robinson, and his three grandchildren Thomas Crossley (Kairi) Hirst IV, Mary Rimi Hirst, and Orion James McConnell. Tom was the loving husband of Susan Maria Small, who passed away in 2005.

Son of the late Media and Thomas Crossley Hirst, Tom was born and raised in Philadelphia, PA, later living in Collegeville and spending his final years in East Greenville. He graduated from Girard College in 1963. Tom worked in various sectors of the local finance and banking industry. He completed an Associates Degree in Science Business Administration from Montgomery County Community College in 2002, making Deans List throughout his studies. He thoroughly enjoyed his academic experience and desired to continue his education.

Nationally ranked throughout his life and holding regional and national awards, Tom was an avid marksman, trap shooter, and a lifetime member of the Lower Providence Rod & Reel Gun Club. He also was an accomplished photographer and devoted fish enthusiast. Tom was an eternal pursuer of a proper cup of coffee, and was an accomplished cook and a great lover of world cuisines. A voracious reader, music lover, and movie watcher, Tom was a daily patron of the East Greenville Public Library. Tom was also a committed technologist, embracing the digital age from its earliest days.

In addition to visiting his family whenever possible, Tom adored spending time roaming The Cańada del Oso Ranch in Peru, Kansas, visiting his dear friends Arturo and Janet Pacheco and employing his weather-eye to keep down the local rabbit population.

He is greatly missed by all who knew him.

My father, Thomas Crossley Hirst was a man who enjoyed the simple things in life. He could do anything and knew everything. And if he didn’t know the answer, he would make up a story that I would usually fall for. He had a great sense of humor, a robust laugh, and enjoyed pulling your leg. He was crafty and clever and made the most of any situation. He never backed down from a challenge. He was very content in his solitude and loved his freedom.

I could not have asked for a more wonderful father. I thought he was superman. He was my giant teddy bear at 6’6” with a robust belly. I remember his massive hands and when walking with him in the snow I would hold just his big thumb. It was partially because of how small my hands were, but also in the event that he fell, he wouldn’t take me with him. When I wanted to learn how to paint my fingernails, he showed me how using his big thumb as an example and painting it pink. Later when we were checking out at the grocery store in the Andora shopping center, my dad’s big, pink thumbnail really amused the checkout girl.

He was always there for me even though I wasn’t the easiest child and I asserted my independence very early on. I know I made him worry on more than he few occasions but he rarely ever let me know how worried he was. When I was 21 and backpacking alone around Europe, I got an email from him that he couldn’t sleep at night because he didn’t know where I was. I kept in touch with home but I guess not as often as he would have liked

He loved to read and visited the library on an almost daily basis. He loved listening to music and had a very eclectic taste from Aphex Twin to En Vogue to ZZ Top. When I gave my Dad a call and asked him what he was doing, the reply was often playing solitaire on the computer. He embraced technology and was interested in computers since the early 80’s.

Dad was an avid photographer. Before my brother and I were born, he worked as a wedding photographer but his biggest source of photographic inspiration was my mother. Once us kids were born we were his models. His apartment was filled with photographs. He had that big bulletin board which is on display, hanging next to his desk. Many framed photos and photo albums. On his kitchen table he had a large framed photo of Thomas the IV and one of Mary Rimi, his grandchildren. He may have lived alone but he ate his meals with his grandkids, even though they lived in Japan and everywhere he looked in his apartment were faces of his loved ones.

Being one of 4 kids raised by a single mother living below the poverty line, he was sent to Girard College, a boarding school. There is a huge wall surrounding Girard college and my father told me stories about how he would scale that wall to buy cigarettes. In his youth, he wasn’t much interested in his education but that changed late in life. He was never able to afford college but after being laid off he seized the opportunity. My father and I went off to college around the same time. He loved his college experience. He wished he had enjoyed his educational experience more in his youth. He had a voracious appetite for learning and had a great desire to continue his education. He read fiction and non fiction and surfed the net for interesting news. He even attempted to read my husband’s dissertation, which is something I haven’t even attempted.

He loved the outdoors. Our family vacations were spent camping, May in Harper’s Ferry and October’s in Hickory Run. He loved to go rafting and kayaking, until the day he got into an Eskimo roll he couldn’t get out of. I remember many 7-11 picnics with Big Gulps and hotdogs, spent in Valley Green. And of course, his favorite place on earth was the Kansas ranch owned by his dear friends Arturo and Janet. Time and health permitting, he would spend long stretches of time there in the spring and fall, ranging across the pastures and culling the over-abundant rabbit population.

My dad was an expert shooter. He won many medals and awards for it and even tried out for the Olympics for shooting. I can remember living on Arcola Road, and helping him reload shotgun shells in the garage. The first time my husband met my father was on Father’s Day, 2004. We went to Gun Club, did some target shooting then went to shoot some trap. When my dad opened the box that housed the arm which throws the clay disks, the spring loaded device went off, catching my dad’s hand and taking a significant chunk out of one of his fingers. I was freaking out, but Dad was calm and collected. The strongest statement he made during the entire ordeal was, “Man…that smarts.”

He loved food and loved to cook as much as he liked to eat. He had an adventurous appetite and would try anything. He loved cuisines from all over the world, especially Japanese food. On his last couple of visits down to Virginia, he spent a lot of time looking at the photo album of our Japan trip to drool over the pictures of the meals we ate in Okinawa.

My dad valued family above all else, and one of the ways he showed that love was by taking diligent care of any person, pet, or thing that needed him. He took good care of his mother during her life. He took amazing care of my mother throughout her fight with breast cancer. And even after her passing, he enjoyed being one of the many, many merry-makers at any gathering of the Small family.

I never liked my father living alone but he did have family close by. I was comforted knowing that his sister Marion came by once a week and took him out to shake off the cobwebs. My husband and I had asked him to live with us on many occasions and he would say yes but not now, later because he liked living alone and wasn’t ready to give up that independence.

My dad was very happy that my brother and I found such wonderful people to share our lives. All he ever wanted was for my brother and me to be happy, and to eventually give him some grandkids. He was so happy when we went to Japan last year. All he wanted to do was hold his new granddaughter, Mary and spend time with the family. Dad came to Virginia to see Orion when he was about 2 weeks old. I’ve never seen a man happier to hold a crying, screaming baby. I am so glad that they spent sometime together but I’m sad Orion will never understand just how wonderful both my parents were.

Though our parents are now both gone, in a way our babies bring them back. I am so excited to discover traces of my father and my mother in my son, my nephew, and my niece.

Creme Fraiche

2011-05-14T01:14:00.001-04:00

One of the secrets of French cooking is Creme Fraiche, pronounced "krem-ˈfresh". This cultured milk product is made by letting the natural lactic bacteria in the cream develop. I love seeing a very short list of ingredients and Vermont Butter and Cheese Creme Fraiche has two ingredients, cream and culture. Creme Fraiche is similar to sour cream and can be used in much the same way. But the secret of Creme Fraiche is that it will not separate like sour cream does at high temperature or when wine is added.

Creme Fraiche does not taste as sour as sour cream. Its flavor is nuttier with a hint of almond and has a deep richness and creamy body. It can be used for baking, added to salad dressings and dips and even made into ice cream. It will make sauces richer and is a wonderful compliment for fish. You can also add a dollop to any soup or use as a topping for fresh fruit. Creme Fraiche can be whipped and if you like things a bit sweeter you can add sugar or honey and cinnamon and serve with strawberries.

This is a versatile staple of French cooking worthy of space in your refrigerator. It may be more expensive than sour cream but it has more uses and holds up when heated or reheated in the microwave. I took some Salmon into work with a sour cream based sauce and after I zapped it in the microwave I was left with a chunky curd accompaniment. If I had used Creme Fraiche, the sauce would have stayed the same.

Here is a recipe for a Blue Cheese Dip which can be thinned with half and half or milk to be used as a salad dressing. For a lower fat version, use skim milk and reduced fat mayo but never skimp on the cheese or Creme Fraiche.

• 1 cup Maytag Blue cheese, crumbled (or your favorite blue cheese, Buttermilk Blue will add more tang)
• 1/4 cup Creme Fraiche
• 1/4 cup mayonnaise
• 1/2 cup half and half
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper

Combine above ingredients and allow flavors to marry for a day or two to provide optimal flavor. Don't worry, it will stay fresh for about a week.

Sorry for my disapperence!

2011-05-14T00:03:00.003-04:00

I have been a very very bad blogger. I am sorry that I have not posted in months. I have been very busy being pregnant and on 4/28 Orion James was born!

He is amazing and breastfeeding is going very well! It is astonishing seeing my body make milk to feed this little life. I have milked goats and now have had a more personal experience. His delivery was not ideal (induced only to have a c-section) but he arrived healthy but a bit angry. He immediately peed on a nurse.

He is not letting me sleep much at night and being awake for 20 hours a day will, hopefully, provide me with more time to work on this here blog. Because I do want to blog and think it will be nice to take a break from baby and indulge in some cheesy dialog.

Raw Milk Review

2011-02-11T11:13:00.007-05:00

The debate over raw milk and cheeses made from raw milk has been heating up this winter. This past December, Sally Jackson Cheese recalled all of their cheeses due to the possibility of E. coli 0157:H7 contamination. This causes diarrhea and bloody stools with most healthy adults recovering within a week. It is possible to develop Hemolytic Uremic Syndrome which is a form of kidney failure. The elderly and young children are more likely to develop this condition which can lead to kidney damage and death.

So what went wrong? Sally Jackson makes cheese from raw or unpasteurized, cow, goat, and sheep milk. These cheeses were found to be made under conditions that create a risk of contamination when the facility was inspected by health officials. The cheeses were identified as one possible source of E. coli infection. There were 8 reported cases between September and November of E. coli in Washington and Oregon which could be traced to Sally Jackson cheeses.

Seven patients were able to provide food histories and one reported eating Sally Jackson cheese. Four patients said they may have eaten Sally Jackson cheese, three of these ate at restaurants which served Sally Jackson cheese. The 4th of these ate a variety of artisinal cheeses which may have included Sally Jackson cheese. Two patients had consumed artisanal cheese but were unsure if any of it was made by Sally Jackson.

Sally Jackson began making cheese after receiving a "Small and Appropriate Technology Grant” during the Carter administration. They tended 140 acres in Oroville, WA and raised goats, sheep, and a few cows. They made cheese exclusively from the milk of their own herds. All cheeses were made from raw milk and aged for 60 days as per FDA regulations. I was able to try one of their cheeses at a Slow Food event in which Cowgirl Creamery provided a handsome cheese plate. I remember being very excited to finally get to taste some of the well know Sally Jackson cheese. I was impressed by its clean taste and supple paste.

Sally Jackson closed its doors in December. Their website, http://www.sallyjacksoncheeses.com has a very brief statement which does not go into detail but says that, "Many factors went into our decision to retire the business." Among these must have been heartbreak and frustration. The possibility of even one person getting sick from a cheese I made is a risk I do not want to take. I do not know the conditions of their cheesemaking operation but having a government agency come in and declare it unsanitary must have been very painful.

Bravo Farms in Traver, CA also had an outbreak of E. coli in which 38 people in 5 states became sick. This outbreak was traced to their raw milk Gouda which was sold by retail giant Costco. Investigators cite Bravo Farms with packaging their cheese for sale before the 60 day aging period ended. In the case of Sally Jackson, the facility was found to be unsanitary.

In both cases, investigators are unable to clearly state that the contamination has been traced to the raw milk used to in making the cheese. Contamination can occur at any part of the cheesemaking process regardless of whether the milk is raw or pasteurized. The issue these cases has brought to the forefront is the effectiveness of the 60 day aging rule. It has been widely accepted that cheese made from raw milk and aged 60 days will naturally destroy any harmful bacterial during that period. The bacteria, acid, and salt in cheese will consume any harmful bacteria within that 60 day time frame. But it is not just raw milk cheesemakers getting recalled. In 2009, nine cheesemakers in the US issued recalls and five used pasteurized milk and the other four made raw milk cheeses.

What we are learning now is that the 60 day time frame was an arbitrary decision. This rule was created in the 1940's after outbreaks of typhoid fever were linked to cheese. Scientists knew that as a cheese dried out it was no longer an ideal environment for bacteria. This lead to the 60 day rule which is now being seen as simplistic. Cheese has changed a lot since the 1940's and they are many different types of cheese currently being made in the US. The pathogens in cheese have also changed, making E. coli and listeria more dangerous threats.

Recently a paper was published which showed that E. coli could survive in cheese for more than a year. A study from 2008 showed that levels of listeria increase in soft cheese as it aged. This style of cheese becomes less acidic as it ages and moisture increases which are good conditions for bacteria. So what can we do to ensure that cheese is safe?

Food safety has become a major issue with recent outbreaks in spinach, celery, and eggs. The Food Safety Modernization Act was passed by the U.S. Senate December 22, 2010 and President Obama signed it into law on January 4th 2011. This bill aims to prevent food borne illness outbreaks before they occur. Some provisions of this bill include:

*Enables the FDA to issue a food recall. Previously, the company had to issue a voluntary food recall.
*Evey two years, the FDA will identify major threats to food safety and provide science based outlines and regulations to deal with these threats.
*Create offices in at least 5 forgien countries that export food to the US to improve food oversight.
*The FDA will inspect high risk food production facilities every three years.

I didn't see any mention of raw milk or raw milk cheese in the information given about the Food Safety Modernization Act. This legislation seems to focus on produce and imported food. But it is agreed that the cheese industry does need to improve food safety standards which go beyond aging. Raw milk should be tested frequently as well as the finished product throughout various stages of aging. It is also necessary to improve hygiene and stress its importance.

The raw milk I get from my local farm is tested daily and the results are posted. I have never been concerned about their milk and have every confidence in their cleanliness. I was surprised when a dairy farmer told me about an exchange she had with a neighbor farmer. The neighbor was shocked that they dairy farmer consumed raw goat milk. The neighbor thought it was too dangerous of a substance for family consumption. But when you are so involved in every step of the process from raising the goats, feeding them, breeding them, and milking them, why not drink the raw milk? There is nothing inherent in raw milk which makes it dangerous.

Milk and cheese must be tested and these regulations vary from state to state. Do we need to make these regulations uniform as the end product does cross state lines? Cheesemakers should not fear testing and inspection as this will ensure food safety which is good for the cheesemaker and consumer. It can be difficult dealing with new regulations when you are so accustomed to doing things the way they have always been done in your operation. Changes can also be costly which is very difficult to afford in this economic climate. I would hate to see more wonderful cheesemakers go out of business.

I was at a conference recently (more on this in a later blog) and was surprised when a lecturer said that there is no good and bad bacteria, just bacteria. She was teaching us about pH and TA testing. Preforming these tests throughout the cheesemaking process will ensure a safe end product. This is a practice I have yet to apply to my cheesemaking, but now that I have learned of its importance I will put it into practice.

I do not know the future of raw milk cheeses but I do not think we need to outlaw all raw milk cheeses. If you were to do that, you may as well outlaw all cheese. Raw milk cheese in various stages have been consumed in France for ages but even the European Union is starting to crack down on raw milk and cheese made from raw milk. It would be a shame to lose the traditions of raw milk cheese. You could kiss your Parmigiano-Reggiano and your Roquefort good bye!

Rind time!

2011-02-01T10:36:00.003-05:00

To eat the rind or not to eat the rind, that is the question. A woman was very perplexed recently when I offered her a taste of Bonne Bouche; she said "it's blue!” She was lacking confidence in her knowledge of cheese rinds and in her cheesemonger. Bonne Bouche is an ash ripened goat cheese that has a grayish blue rind that is completely edible. The rind is coated with vegetable ash which is often used in cheesemaking. Humboldt Fog and Morbier are two classic examples of cheeses that use ash. Both have a line of ash through the center of the paste.

Many that night were calling Bonne Bouche a blue cheese but it's not, it just has a striking look which makes it a great addition to any cheese plate. I love Bonne Bouche, the ash coating helps the cheese age, prevents unwanted molds and intruders, and helps the paste get crazy runny and gooey. This cheese won best goat cheese at the 2010 American Cheese Society conference. You can learn more about Bonne Bouche at http://www.vermontcreamery.com/bonne-bouche/

Some cheeses have a natural rind like bandaged wrapped cheddar. This means that the truckle (term for a wheel of cheddar which refers to its shape) was wrapped in cheesecloth which is often coated in lard and then aged. Before the cheese goes to market the cheesecloth is removed but you can still see the hatch marks on the rind left behind from the texture of the cloth. You can choose to eat this rind if you like but it will be a bit dry. Similarly, other cheeses get a paper coating to their rind. If won’t kill you to eat paper but it won’t add much flavor.

Blue cheeses like Cashel blue and Mountain Gorgonzola have a natural rind. The rind on Mountain Gorgonzola can be dry and brittle. Often the natural rind on a blue cheese can be more concentrated in flavor. You can decide to eat them if you want. Some blue cheeses like Buttermilk Blue and Maytag blue have no rinds. Their rinds are removed before packaging.

There are a few rinds that you really don't want to eat. If a cheese is covered in wax, don't eat it unless you are nostalgic for the wax lips of your childhood. It won't kill you to eat wax but it also will not taste very good. Some chesses have a thick wax coating and others like Manchego or P’tit Basque have a very thin waxy coating. You can cut off these rinds and enjoy your cheese. When serving this type of cheese on a party platter, it is best to cut the wax off the sides of the wedge but leave the wax along the back as it will provide a bit of support while guests cut off chunks.

If a cheese has a wooden belt like Petit Sapin or Winnimere, do not eat the wood. These types of cheeses are best served in the whole with the top rind peeled back and the glorious goo spooned out. But a wedge of Winnimere can also be delicious but as it is a washed rind cheese, the rind will have a more concentrated flavor. The rind is exposed to multiple washings in a brine solution which may contain some kind of alcohol. The salt and flavor will concentrate on the rind with a specific type of red mold called Bacteria Linens. This type of mold is intentional and gives washed rind cheeses their stinky nature. When you see mold whether it is red, white, or blue ask yourself if it was intentional and if it was give it a taste.

Things can get confusing when a cheese is covered in leaves. Valdeon is a wonderful Spanish blue cheese made from goat’s and cow’s milk with a covering of Sycamore leaves. These leaves make a pretty presentation but are not edible. Once again, this will not kill you but won’t help the flavor. Rogue River Blue is a raw cow’s milk blue made in Oregon that is covered in grape leaves soaked in pear brandy. These leaves are edible and offer a unique flavor and texture to the cheese. If the leaves are dry, I would avoid them but it they have been drenched in some kind of alcohol, I may taste them and then decide if they are worth eating.

Really when it comes down to the rind it is a matter of taste preference. Try the rind first and if you don’t like the taste don’t eat it. But please take the rind with you, I hate seeing a sad slice of brie being hollowed out at a party. It is unattractive and leads others to think that the rind is not edible when they might enjoy the taste. It’s like asking someone else to clean up your mess.

The rind on Soft Ripened cheeses like Brie, Camembert, and Humboldt Fog are edible and made from a white mold which is often penicillium candidum and/or geotrichum candidum. Some inexpensive bries and camembert have a rind that is papery and a paste that is firm. That is not what I look for in brie so I skip them. I love d’Affinois which has a very mild rind which lends body to the very creamy paste. But the rind on a soft ripened cheese can become bitter with age. When that is the case, I may choose to discard the rind. Pierre Robert is an indulgent triple crème from France but I often find the rind too bitter and will scoop out the runny paste.

If a cheese has mold that was not intended and has developed with time you might not have to trash the whole chunk. If you have a chunk of cheddar that has gone a bit moldy, cut off the mold until the paste is pure and enjoy. Do not eat a cheese that has cat fur mold, unintended red mold, or smells like urine. If the cheese is a soft, fresh cheese, or a surface ripened cheese, you might have to let it go as it can be hard to remove unwanted molds from these creamy cheeses.

I hope this provides some rind confidence and remember what doesn’t kill you only makes you stronger! And a tip, Parmigiano-Reggiano rinds aren't edible but they can be added to soups, stocks, and stews to add a wonderful salty, cheese flavor.

Cheesemonger for the masses!

2011-01-12T13:43:00.008-05:00

Epoisses, Brebirousse, d'Affinois, Gres des Vosges, Rogue River Blue, Roquefort, Valdeon, Coupole, Bonne Bouche, Humboldt Fog, P'tit Basque, Ossau Iraty, Beecher's Flagship Cheddar, 5 year aged Gouda, Midnight Moon, Lamb Chopper, Taleggio, Fontina Val D'aosta, Burrata. These are all wonderful cheese which are now available at Safeway. Yes that is right, welcome to the World of Cheese at Safeway! The super gigantic supermarket chain is selling high end cheese and charcuterie. But not just any Safeway, the only cheese counter of its kind is at the Georgetown Safeway in DC. Safeway is using this store as a barometer of how a high end cheese counter might do in other store locations. They have even taken a few of our top selling cheese to the store location in Potomac.

How do I know this? Because I started working for Safeway at the end of May 2010 and am currently still mongering there 15 hours a week. It has been an interesting experience for me to be involved in such a new corporate endeavour. I have worked at a few different cheese counters in Northern Virginia and all of them, till now, had been independently owned. When I first got the job, it was hard for me to say that I worked at Safeway and often told people that I worked at a cheese counter in Georgetown. But now, I am proud of my job at Safeway and the vast array of cheeses we offer.

It has been said that our cheese selection is the largest in DC and that our French selection is the largest in the area. I have not gone out to pound the pavement to verify these claims but I do feel comfortable saying that we have the largest and most diverse selection of cheeses than any other supermarket in DC. We definitely have more cheese than the average Whole Foods but Wegman's does rival our selection. Wegman's also cuts most of their cheeses in the store, something I wish we did at the World of Cheese.

At the Georgetown Safeway, we do not cut every cheese we offer. We do cut most of our soft ripened cheeses and blue cheeses. We have to cut d'Affinois, Saint Andre, and Supreme every day as they are among our top selling cheeses. We also cut P'tit Basque, Ossau Iraty, Tallegio, and many other cheeses. We do not cut any of our vast selection of Cheddars in the store. Cheeses we do not cut are either cut at our distribution center in Maryland or are packaged by the cheesemaker. I do believe that the best cheese is cut fresh off a whole wheel but packaged cheese is still pretty good. Still better than processed Kraft singles or Velveeta.

We also do not cut the Parmigiano-Reggiano in the store. This is cut at our distribution center and we receive it frequently throughout the week. But it is this one cheese that gets the most criticism from our customers. People look at it and do not believe it is real Italian Parmigiano-Reggiano. They say it is too hard or that they are Italian and have never heard of Bella Rossa. There is often no convincing the customer otherwise. Let me take this opportunity to explain why are Parm is the real deal.

Bella Rossa is made in Italy, aged 24 months, and distributed by Arthur Schuman, an American company. For any cheese to be legally called Parmigiano-Reggiano it must meet DOC (Denominazione Di Origine Controllata) regulations. Therefore it must be made in Italy, in either Emilia Romagna or Lombardy. It must be made from partially skimmed cow's milk and the cow's have strict dietary rules and cannot be feed any silage. Once the wheels are made and aged they undergo a strict DOC inspection process. If the wheels pass inspection, the rind is stamped with the Parmigiano-Reggiano Consortium mark. If you ever question the authenticity of a Parmigiano-Reggiano, look at the rind. If you can see the name stenciled into the rind, it is the real thing. What we sell at Safeway is the real thing but it would be better and fresher if we cut it in the store.

So why is it that we do not cut all the cheeses in store? Our store is open 24 hours, seven days a week and sells a whole lot of cheese with only 3 dedicated World of Cheese employees and one manager. Sometimes it is hard enough for us to stay on top of all the cutting, stocking, cleaning, and other cheese counter chores. We make Baked Bries in store and shred and grate various types of cheese as well as fill orders for our catering department. We also have a severe lack of space. It can get very crowded behind our counter and I hate cutting cheese with my back to customers but you do what you gotta. One thing I do really like about the cheese counter at Wegman's is they have a spacious work area in the center of their cheese counters.

We are also working to expand our cheese selection. This could not be done without our fromagerie manager, Treva Stose. She has put in countless hours fighting for wonderful cheeses to make it into the World of Cheese. Even when she is not working, she is working. She is very dedicated to the World of Cheese at Safeway and has worked tirelessly for it to be the best cheese counter in DC. She takes great care with our French air freight cheeses and is now working on expanding our Italian and Spanish cheese selection.

When the World of Cheese first opened in May 2010, we had to order all of our cheeses, Pates, and salamis through one distribution company, DPI. We had a few difficulties and Treva fought corporate to be allowed to use another distributor. If DPI did not have the cheese, we could not sell the cheese. Cheeses Safeway used to sell disappeared and some of the cheeses we did receive were not in the best condition or cut in a manner that was not ideal. We do not accept anything less than the best and any issues we take to our most wonderful DPI rep, John. Such a demanding high end cheese counter is pretty new for our distributor and the start of any new process will have some growing pains.

Recently, we have begun using Epicure and hope to order more exciting new cheeses through them. Any cheese we order from them, we will have to cut in the store. But getting new cheeses is a bit of a struggle. At cheese counters where I have worked previously, I would only have to make a case for that cheese with the store manager and then they would order it through one of their distributors. As Safeway is a large national retail chain, all items must be approved by our corporate office in California. Since the store opened in May, customers have been asking for Mozzarella DI' Bufala. Customers ask us, we tell our Manager, and she takes it to our distributor and corporate. We still do not have Mozzarella Di' Bufala but have been told that it is in the works. We take our customer requests very seriously and make notes whenever a customer asks for a specific cheese. No matter how often a cheese is requested, it does not guarantee a spot for that cheese in our case. And if a cheese doesn't sell, like Limburger, chances are that it will disappear from our counter.

Halloumi is a wonderful cheese, I love to grill it in the summertime. One of the first Saturday cheese demos I did at the store was grilled Halloumi. Everyone loved the cheese and was excited about its cooking possibilities. When I went to check the sales figures the next day, I found that it wasn't on the report. The cheese did not have a scanable barcode and was not an approved item. We fought to get this item approved by corporate but it continues to be denied even though it sold well and was requested by many customers. But we do not stop trying and sometimes unauthorized items magically appear in our counter.

One thing I love about working at the "Social" Safeway in Georgetown is the diversity of our customers. We get all types from every walk of life and I love hearing all the different languages being spoken all around the store. Every day we lure these people to our cheese counter with samples of different cheeses. I love giving a person a new cheese to taste and when that person really loves what they are tasting. We have had young children go gaga over Epoisses, which is one of our top selling cheeses.

We love to take the time to educate our customers regarding cheese. We love to take time to help them assemble their cheese platters, or pick cheeses for a fancy grilled cheese or mac and cheese. We also offer a lot of wine pairing advice as we are located right next to the wine department. If they are tasting wine or beer in that department, you can be sure they are serving a carefully selected cheese to go with that tasty beverage. Customer service, interaction, and satisfaction are very high priorities at Safeway. I love any opportunity to talk cheese!

Some customers get frustrated because all of our cheeses are not located all in one place. Our store is very big, 71067 square feet, and can take a long time to navigate. People often ask where the "regular" cheese is located. Not sure what "regular" means because what is regular for me, like chevre, might not be regular for someone else. But what they are usually looking for is located in aisle 3, which is also the cracker aisle. This is where the cream cheese, Velveeta, packaged processes cheese, shredded cheese, and some kosher cheeses are located. But to further confuse, we also have cheese located on the other side of the wine department along the back wall. This is where you will find your port wine cheese, Boursin, in-store grated cheese, crumbled cheese, and sliced cheese as well as summer sausage and hummus. I like to call this wall our shreds and spreads section but it is a lot more than that. We have such a variety of cheese, that to keep it all in one place would be a very overwhelming space. At the World of Cheese, we have close to 200 different kinds of cheese on any given day.

I think offering such a wide variety of cheeses in a supermarket is a wonderful thing. It makes cheese more accessible to all and might demystify cheese for some people. I have seen people get very intimidated by cheese which can cause them to get frustrated and overwhelmed. It is only food and the cheese can stand alone, it is really hard to pick the "wrong" cheese. In this type of environment where you are free to walk up and grab whatever you like without asking may empower people to explore new cheese horizons without fear. And if you have any questions, we are here!

Mother's Milk, liquid gold

2011-01-11T18:42:00.004-05:00

Mother's milk is the perfect food for baby. All mammals produce milk to feed their young. The best part is that it is free and naturally occurring! Humans are the only animals who take milk from other animals to feed ourselves and make cheese and other dairy products. We are also the only animal that continues to consume milk after being weaned.

What is in human breast milk? Human breast milk contains saturated, monounsaturated, and polyunsaturated fats, omega-3 fats, DHA, protein, lactose, vitamins, and carbohydrates. It also has Lysozyme which promotes healthy gut bacteria, fights E. Coli and Salmonella and is anti-inflammatory. There is also Lactoferrin, Secretory IgA, and Bifidus factor which all protect the baby from the bad and support support good bacteria. It does not contain Iron which is often added to baby formula.

Breast milk, its not just for babies any more. A New York Chef Daniel Angerer made "Mommy's milk cheese" with his fiance's breast milk. It was not offered for sale or available in his restaurant, you needed to know him to get a taste. It was made with half human breast milk and half animal milk. But long before he was even born, they were doing it in France. Le Petit Singly started making cheese with human breast milk in 1947. They sell this cheese to the public and consider it to be organic. Le Petit Singly has a sweetness with notes of hazelnuts, according to their website http://membres.multimania.fr/petitsingly/.

I even watched a member of the band Blur, Alex James, make a cappuccino for Gordon Ramsey on the F Word using breast milk. Gordon did not have a very positive reaction. You can watch the fun here http://www.youtube.com/watch?v=C-mICAgypGE

Breast milk is very difficult to coagulate. I have read about an attempt to make paneer with 100% human breast milk that was a total failure. You would need something much stronger than lemon juice to curdle breast milk. I think mixing it with animal milk was vital in making "Mommy's milk cheese". I wonder how they make Le Petit Singly. Many people online believe it is a hoax but I do believe in its existence but have no proof.

Daniel Angerer made cheese from his fiance's breast milk because they had a glut and did not want to waste it and donating it was a lengthy process. There has been a massive decline in breast milk banks. One reason for this is a law supporting milk banks expired after World War II. Then formula took off and I can't help but wonder if there is a connection between the decline in milk banks and rise in sales of baby formula. Of course there is a connection but is there a conspiracy?

The sad truth is that there is a need for human breast milk and it has become very difficult to get to those who need it. Some babies do not thrive on formula and some mothers have a hard time breastfeeding. Neil Patrick Harris and his partner have had a hard time getting breast milk for their daughter. They are rich and famous and have minions at their disposal to do their bidding, so why did they have such a hard time getting breast milk?

What happened to the wet nurse? This was very common previous to the 20th century. They still exist and this profession seems to be making a comeback. Some may find it very disturbing to have a baby feed by someone who is not their mother. I know my Aunt breast feed me a few times when I was a baby, this is called cross nursing. I also remember my mother telling me a story of a young woman who was a new mother and was tragically murdered. The neighborhood organized lactating mother's to step in to supply her baby with breast milk. There was no medical exam or blood tests just good people doing something to give a baby what they could to improve an awful situation.

I really hope I can breast feed. Formula scares me and I know it is nowhere near as nutritious as breast milk. Did you hear about the babies in China developing breasts because of powdered milk that was contaminated by chemicals. Breast milk helps a child's immune system and if you do not breast feed you really should not put your baby in day care until they are on solid foods.

My case is a bit different as I take a daily injection drug called Copaxone to treat MS. I have taken it every day during my pregnancy as it is considered safe during pregnancy. But there is no information whatsoever regarding this drug and breast feeding. This makes me very angry and I have been unable to get even a recommendation from my high risk obstetrician or neurologist or the nurse who calls me every few months from Shared Solutions who work for Copaxone. They all tell me the choice is mine with no advice leading me one way or another. I also do not know or have heard of anyone who has been in this situation. If you do, please let me know.

What I do know is that I can go off Copaxone after the baby is born I run the risk of getting sick. In this scenario I would surely get sick and my only option would be steroids. This is not ideal and am already at a high risk of getting sick a few months after the baby is born as hormones change. I had to get off a number of drugs months before I even started trying to get pregnant. I really want to stay on my Copaxone and breast feed. Wish me luck! Maybe a study will actually be done on the matter before my son is born in May.

Cheese is good but is it good for you?

2010-12-29T12:18:00.003-05:00

With the New Year comes a clean slate. And on that slate we want to write a new set of rules for ourselves. This is the time of year for New Year's resolutions. We may say to ourselves this year I will lose that 20 pounds, or go to the gym, or eat healthy. These resolutions have the best intentions in January but are often forgotten by July. Why is it so hard to keep a New Year's resolution? I think it's because we can be too hard on ourselves and get frustrated and give up. Maybe you shouldn't set yourself up to start the New Year with multiple resolutions, just try one. And it's OK if you don't stick to it 24 hours a day 7 days a week. Just don't beat yourself up and give up when you fall off the wagon.

One great resolution is to eat healthy. By eating healthy you may even lose weight and have more energy and maybe even want to go to the gym. Eat more fruits and veggies and avoid sugar and processed foods. But where does that leave cheese? We know that cheese tastes good but it is good for you? I argue that yes, cheese is good for you but it does depend on the cheese. First I will argue why cheese is good for you, then which cheeses are the best for you and which should be avoided.

Cheese is a wonderful source of protein and calcium packed in a small size. A little bit of cheese goes a long way. One ounce of Cheddar cheese has 9 grams of fat, 6 of which are saturated fat but it also has 7 grams of protein and 20% of the USDA recommended serving of calcium. One ounce of Brie has 8 grams of fat 5 of which are saturated fat but it also has 6 grams of protein. This information came from http://nutritiondata.self.com.

Do not fear fat, we need it for many reasons. Vitamins A, D, E, and K are fat-soluble which means they cannot be absorbed without the aid of fats. We also need fat to convert carotene to vitamin A. Keep track of your fats but do not avoid fat altogether. The Truth about Saturated Fats is an article written by Mary Enig, PhD, and Sally Fallon which explores fats and saturated fat in depth. You can read more at:
http://www.health-report.co.uk/saturated_fats_health_benefits.htm

In order to unlock some of the nutritional benefits of certain vegetables like spinach, fat must be consumed as the nutrients are fat soluble. Eating a salad with fat free dressing is rather pointless unless you have some cheese sprinkled on top. Moderation and variety are very important in a healthy diet. Eat cheese with fruits, veggies, and whole grain bread.

Cheese can make you feel good. A diet lacking in animal fat may also increase depression. Cheese contains tyrosine which is an amino acid that exists in high concentrations in cheese. Ever have an aged Gouda with yummy lovely crunchy bits? That is tryosine which becomes crunchy during the aging process. During aging, the amino acid chain unravels leaving behind crunchy tryosine. Tryosine can help you sleep, reduce effects of stress, ease depression as well as PMS, and increase energy. Another fun cheese rush comes from casomorphin. Our bodies turn casein into casomorphin. This is an opioid which may account for the addictive nature of cheese and why you want a nap after a cheese feast. But I have never heard of anyone going into rehab for casomorphin.

The best cheese comes from animals that are grass fed and cheeses that are made with raw milk. Eating cheese made from the milk of grass feed animals provides more CLA's, conjugated linoleic acid. This fat is believed to have anti-cancer properties, help maintain a healthy weight and be good for you heart. Cheeses made from the milk of animals who have been grass fed have more omega-3 fats and a better ratio of omega-3 to omega-6 fats. These cheeses are also higher in nutrients like Vitamin A, D, and E, as well as beta-carotene which gives butter made from grass fed milk its bright yellow color.

Raw milk cheeses are wonderful because they are easier to digest and have more nutrients. Pasteurization kills the good bacteria and heat sensitive nutrients along with the bad bacteria. Some of these good bacteria help us digest cheese. Cheese is easier to digest than milk because it is lower in lactose and the bacteria added to create cheese are digesting it before we are. Raw milk cheese has more of these helpful bacteria. I think raw milk is wonderful to drink and for cheesemaking. Some argue that raw milk can cure allergies. If you drink raw goat milk from goats that eat poison ivy, you can develop an immunity to poison ivy.

Cheeses that I would avoid at all cost are overly processed, individually wrapped, come in spray form, and imitation cheeses. I do not like the taste of processed cheese and find they usually taste like plastic. I hate when a cheese says processed cheese product, or cheese food. Processed cheese and imitation cheeses tend to contain too many ingredients, additives, and preservatives. One great thing about cheese is that it usually has just a few ingredients.

I try to avoid anything that is overly processed especially soy. I am fine with tofu and edamame, natural soy products but am distrusting of partially hydrogenated soybean oil. Soy cheeses are usually lacking in flavor, meltability, and filled with additives, preservatives, and oil. Cheese made from tofu and soy are unnatural. Processed soy products can have negative health affects and disrupt estrogen. You can read more at: http://www.drlam.com/opinion/soyandestrogen.asp

When dieting, do not give up on flavor. Why eat something if it is fat free but tasteless. Why not just skip it all together and save it for something worthwhile? Flavor comes from fat and it is fat that satisfies us and gives a feeling of fullness. There are many cheeses on the market that are made with skim milk. They may not be advertised as low fat but are lower in fat than cheeses made with whole milk. One example would be Jarlsberg, a Norwegian cheese that has a "swiss" cheese flavor. I have also enjoyed Kerrygold Reduced Fat Cheddar. It tasted like the real thing whereas many other reduced fat Cheddars have a plastic taste. I have not yet found a fat free cheese worth eating and think one does not exist.

If you are trying to lose weight and love cheese, don't cut cheese out all together but let the cheese stand alone. Leave the cheese off your sandwich, burger, eggs, fries, and skip the pizza. If you want to indulge in cheese, have a small amount of the best cheese you can find and enjoy it simply with fruit, veggies, and bread. May your New Year be filled with delicious cheese and all your resolutions come true!

Cheesecipe #2

2010-11-10T10:25:00.003-05:00

Who doesn't love popcorn? Who can sit through a movie without popcorn? Well, I personally have worked in too many movie theaters to order popcorn at the movies. Cleaning up empty theaters, popcorn and soda would combine to create a smell that was most unpleasant. But I love making popcorn at home and my puppies love this treat. I always make sure they get a small bow all their own. Popcorn is great as a base for flavors, you can make it spicy, sweet, salty, or buttery. I, of course, had to add cheese to my popcorn. Here is a treat that is great for game day, a girlie movie night, party snack or holiday gathering.

Blue cheese popcorn with honey roasted peanuts

Your favorite blue cheese, I used a strong Italian blue cheese, Mountain Gorgonzola. You can use any type of low moisture blue cheese. Stilton would work very well or a Danish blue cheese.
Honey roasted peanuts, I used Planters peanuts
Popcorn, I used a microwaveable popcorn with low butter and salt. It would be ideal to pop your own corn using little oil and salt, air popped popcorn would be a nice option. Blue cheese and peanuts tend to be salty so there is no need for all that extra salt. You can always add more salt but it is very hard to take any away. And there is no need for that butter flavor as you want the cheese and nuts to stand out.

Pop the corn, add crumbled blue cheese and honey roasted nuts. Use as much cheese and nuts as you like. If you want to sweeten your corn drizzle some honey over the mix. Serve in a bowl and eat it with a spoon to avoid sticky fingers.

What could be easier than that? You could also make Cheddar cheese popcorn with smoked almonds or Parmigiano-Reggiano popcorn with oregano or Mahon (a hard, sharp, Spanish cow's milk cheese) popcorn with Rosemary and olive oil. Basically, take any cheese you like and shave, shred, or crumble and add any complimentary nut or spice. The possibilities are endless.

Cheesecipe!

2010-11-10T10:02:00.002-05:00

What is a Cheesecipe!? It is a Cheese Recipe and I will be giving you great ideas on how to use cheese and other lovely dairy products. Every Saturday my cheesemongering takes me away from my cheese counter and puts me in chef shoes. I spend a few hours creating a wonderfully cheesecentric item and then let it lose on the public. I love exposing people to a new cheese and a new way to use cheese.

One of my favorite cheese adventures was a Smoked Gouda and Nutella grilled cheese. This was one of my favorite treats in high school. My parents did a good job of keeping me in Nutella and asiago bagels. One day I put them together and was pleasantly surprised by the sweet salty combination. So I decided to take it to the next step and combined Smoked Gouda and Nutella. It was an even better combination, the smokey cheese with the sweet chocolate nuttiness. So here is my Cheesecipe for you:

Smoked Gouda and Nutella Grilled Cheese
Bread, 2 slices, you may use any type of bread but keep the bread neutral and avoid bread with holes
Smoked Gouda
Nutella
Butter

Heat a frying pan over medium heat or plug in panini press. Butter the outside of your bread then spread the Nutella on one piece of bread. Add a couple slices of smoked Gouda and add reaming slice of bread butter side up. Place sandwich in pan or on grill over medium heat. Toast both sides until golden brown and enjoy!

Many people were shocked and confused by the combination of chocolate and cheese but once they tasted this treat they were won over! I could not make these sandwiches fast enough and there were a few disappointed faces when I ran out. During that time I got a lot of feedback and only received one negative comment. I was told that it had a bad aftertaste. This sentiment was not echoed again during the nearly three hour tasting. Taste is subjective and everyone is entitled to their own opinion.

I hope that you will try this unusual grilled cheese and if you do, I would love to hear all about it! Sorry there are no pictures, I will try to include some in the future.

The good news on lactose

2010-11-10T09:18:00.003-05:00

While working as a cheesemonger I have had many people ask for lactose free cheese. The good news is many cheeses are naturally lactose free. So what exactly is lactose? Lactose is milk sugar and accounts for about 5-8% of milk solids. People are lactose intolerant when they cannot break down the lactose. The small intestine produce an enzyme called lactase which breaks down the lactose so it can be absorbed into the bloodstream. If you are lactose intolerant, you do not produce enough lactase to break down lactose.

Unlike other mammals, humans have adapted the ability to continue to produce lactase as they age. However, some people do not maintain this same ability and become lactose intolerant. There are many products available to help with this deficiency such as lactose free milk and lactase supplements. Cheese can be a great way for lactose intolerant people to consume their recommended daily dose of calcium.

The great news is that the wonderful bacteria that make cheese love to eat lactose! When making cheese, a bacteria is added to milk and the milk will separate into cuds and whey. Most of the lactose will be left behind in the whey and whatever is left in the curds will be consumed by bacteria during the cheesemaking process. The older a cheese is the less lactose will be present because the bacteria have more time to eat up all those yummy sugars.

Some cheeses are made from whey such as ricotta and gjetost. These cheeses will contain lactose. When looking at the nutritional label of any cheese notice the amount of sugar. This listing of sugar could also be called lactose as lactose is milk sugar. If a cheese has no sugar it has no lactose. Some cheeses are labeled lactose free but many are not labeled so read the facts if you have any doubt.

What I didn't know is that lactose is often added to products as a filler such as bread, baked goods, cereal to prevent caking and may also be added to frozen or canned vegetables to prevent discoloration. Be sure to read your labels if you are lactose intolerant because it may be hiding in the product as lactose or dry milk solids or whey.

Some people who consume a cow's milk cheese such as cheddar and have an adverse reaction may think they are lactose intolerant. If there is no lactose in the cheese you cannot be reacting to the lactose. You may be reacting to something else in the cow's milk. You may want to try goat's milk or sheep's milk cheese. Goat's milk cheeses are generally considered easier to digest. You may also find that raw milk cheeses are easier to digest because there are more natural bacteria present doing all the hard work for you.

There is a big world of cheese out there, so try a little bit of something new. Try a goat cheddar, a goat Gouda, or a goat mozzarella. (Yes, I do LOVE goat cheese) You may be surprised by a delicious cheese that makes your body happy!

Cheese and Pregnancy

2010-10-27T09:57:00.003-04:00

While working as a cheesemonger, I have had many customers voice the need for pasteurized cheeses because of pregnancy. Once, I even had a male customer confess that his wife was pregnant and I was the first person he told the good news. I also had a very upset woman asking for cheese she can eat while pregnant who went on to say that she could not have any goat cheese, or soft cheese, or raw cheese. She was very dismayed by her lack of cheese options.

I don't know who her doctor was but I have never heard of avoiding goat cheese during pregnancy unless it was made from raw milk. I was very happy when I visited my OB for the first time and was given a short list of foods to avoid during pregnancy. Currently I am 13 weeks along, which has been part of the reason I have not been posting as much as I would like. I have just spent so much time sleeping! I was told to avoid alcohol, raw fish, predatory fish, undercooked meat, raw eggs, and raw milk as well as cheeses made from raw milk. No mention of soft cheese, hot dogs, smoked fish, or deli meats. And I go to a high risk obstetrician due to health complications so I thought I would have a longer list of things to avoid.

I have had a raw cow milk share for two years and have been using raw goat milk for a year and a half. All the cheeses I have made to date have been raw milk cheese. This includes some aged wheels that were aged for over 60 days as well as some fresh cheeses and fresh raw chevre. When I told this to the OB during a consultation before I was pregnant, I could see the look of concern on her face while she told me it would be best to avoid raw milk. I have never had an issue with my milk and cheese and I think this is because of the wonderful quality of my raw milk. I know my raw cow's milk is tested often and my raw goat milk is collected in small batches.

Once I asked my cow farmer if she drank raw milk while she was pregnant. She kind of laughed and said she did during each of her 12 pregnancies and nothing was wrong with her kids that they knew of yet. I also had a boss who consumed raw milk cheese with gusto and did not shy away from tasting wines during her pregnancy and they seem to have turned out alright. So what is the threat of raw milk and raw milk cheese?

After getting a copy of What to Expect When Your Expecting, I signed up for their email newsletters and received a list of foods to avoid during pregnancy just last week:

www.whattoexpect.com/pregnancy/eating-well/week-13/not-to-eat.aspx?xid=nl_YourDailyNewsletterfromWhattoExpect_2010102

"Soft cheeses: Saying cheese is one of the tastiest ways to score calcium. But to make sure you don't also score Listeria, which are bacteria that can easily be passed on to your fetus, say no to any cheese that's unpasteurized (or "raw") — including soft cheeses like queso fresco, Brie, Camembert, feta, goat cheese, or Roquefort. Any pasteurized soft cheeses are fine, but if you're desperate for a chunk of Brie, make sure it's domestic and pasteurized — or cook it until it's bubbling before you dig in (for the same Listeria reason, heat cold cuts until steaming before serving, too). The ban on anything raw also applies to other unpasteurized dairy products and juice (including fresh-off-the-farm-stand cider)."

The above paragraph should not have started with "Soft Cheese" but "Raw Milk Cheeses". At first glance you would think that you had to avoid soft cheese during pregnancy but all soft cheese in the US must be aged for a minimum of 60 days if they are made from raw milk. I know Kenny's in Kentucky makes a raw milk brie called Awe-Brie but it is really hard to make a creamy brie and then age it for 60 days.

The threat is listeria which is a bacteria found in water and soil. Listeria may occur in uncooked foods such as meats and vegetables as well as raw milk and raw milk cheese. Pasteurization and cooking will kill the listeria bacteria. But listeria can also occur in processed foods and ready to eat foods like hot dogs and deli meats if contamination occurs after the food is cooked and before packaging.

The illness caused by ingesting Listeria is called Listeriosis. This is a rare illness but pregnant women are more susceptible to it other people.

www.americanpregnancy.org/pregnancycomplications/listeria.html

"According to the Center of Disease Control (CDC), an estimated 2,500 persons become seriously ill each year in the United States and among these, 500 will die. According to research, pregnant women account for 27% of these cases. CDC claims that pregnant women are 20 times more likely to become infected than non-pregnant healthy adults.

Symptoms of listeriosis may show up 2-30 days after exposure. Symptoms in pregnant women include mild flu-like symptoms, headaches, muscle aches, fever, nausea, and vomiting. If the infection spreads to the nervous system it can cause stiff neck, disorientation, or convulsions. Infection can occur at any time during pregnancy, but it is most common during the third trimester when your immune system is somewhat suppressed. Be sure to contact your health care provider if you experience any of these symptoms."

Listeriosis can cause miscarriage, premature delivery, infection of the newborn, and death to the newborn, as well as death to the mother. This illness is treated with antibiotics and must be caught in time to prevent infection to the baby.

This site recommends you eat hard cheeses instead of soft cheeses but does not mention raw milk. There are plenty of hard cheeses made from raw milk and few people seem to realize that Parmigiano-Reggiano is made from raw milk. There seems to be some conflicting information regarding cheese and pregnancy. The CDC recommends you avoid soft cheese and blue veined cheese as well as raw milk and products made with raw milk. www.cdc.gov/ncbddd/pregnancy_gateway/infections-listeria.html

"It is very important that pregnant women and people with weakened immune systems avoid eating foods that are more likely to contain the Listeria bacteria, such as soft cheeses—including Brie, feta, and Mexican style soft or semi-soft cheese—unless the product clearly states it is made with pasteurized milk,” Dr. Damon state director of public health, said, reported Medill."
www.newsinferno.com/legal-news/chicago-listeria-outbreak/

The most recent outbreak of Listeria was linked to chopped celery killing 4 people in Texas. www.foodpoisonjournal.com/tags/listeria-outbreak/ Should I just cook the shit out of everything? No more fresh, crisp salads, all my veggies must be steamed and wilted with a loss to vitamins and nutrients?

So, what is a pregnant girl to do? This one has cancelled her raw cow milk and goat milk shares for now. Personally, I already have a high risk pregnancy, I can stay off the raw milk for 9 months. I have consumed small amounts of raw milk cheese here and there but have been seeking out pasteurized options. I have not given up on my soft cheeses and make sure they are make from pasteurized milk. I still enjoy my salad but avoid salad bars and processed veggies like precut celery and baby carrots.

I just wonder if they tell pregnant women in France to avoid raw milk cheeses and they have many raw milk soft cheeses. Do they tell pregnant women in Japan to avoid sushi and sashimi? After this baby is born, I will celebrate with some sushi and get back to making my raw milk cheeses but until then, I will err on the side of caution because there is something growing inside of me that is way more important than my food preference. It is also helpless and dependent on me and my choices for its survival. And there is plenty of good cheese out there to enjoy!

I've got a soft spot for cheese!

2010-09-10T08:52:00.002-04:00

There is nothing more indulgent then a nice, soft, ripe cheese. Soft cheeses have a decadence that few hard cheeses can match. Their creaminess may make you feel like you are being really bad but in actuality soft cheeses tend to be lower in fat than hard cheese due to their high moisture content. But when I am indulging in cheese I often don't think about fat and calories.

At my cheese counter, people will often ask if a certain cheese is a "Brie cheese". We have become obsessed with Brie, but what is Brie? Brie is a region of France that lies 30 miles east of Paris where Brie cheese originated. They have been making Brie in Brie since the 8th century. Brie cheese is a soft ripened cheese which means they ripen from the outside rind into the center or paste of the cheese. When looking at a cross section of Brie you can notice the rind, under that is the creamline and then the paste in the center. You can tell how ripe a soft ripened cheese is by the size of the creamline. A soft ripened cheese can become so ripe that the interior becomes liquid. I have held whole wheels of soft ripened cheese that feel like a bag of cream.

Brie and other soft ripened cheeses have white bloomy rinds. This rind is created by Penicillium Candidum, Penicillium Camemberti, and/or Geotrichum Candidum. The rind is edible but it is a matter of personal preference if you want to eat the rind. I suggest you try the rind first then decide. Sometimes when a soft ripened cheese becomes overripe, the rind becomes bitter. But I do hate being at parties and seeing that a nice Brie has been hollowed out and the shell of a rind is left to waste.

A true Brie will be named after the town where it is made such as Brie de Meaux which has AOC designation. AOC is Appellation D'Origine Controlee which lets you know that this is the real deal. A Brie with an AOC is like a Gucci handbag and one without is a knockoff. Sometimes you can't tell the difference but its in there. The term Brie gets applied to all sorts of cheese in the United States. Many of these "Bries" are factory made, have papery rinds, and firm centers. I would rather not waste my time or money on these imposters though they tend to be less expensive.

Sometimes the rind on a soft ripened cheese is orange. This is cause by Brevibacterium Linens or Red Bacteria. This bacteria is added to the cheese much like a white mold mentioned above but the growth is encouraged by washing the wheel of cheese is a salt solution in which liquor may be added. This family of washed rind cheeses are also know as stinky cheeses. Some wonderful soft ripened washed rind cheeses are Langres Chalancey, Chaumes, and Saint Albray.

So basically a Brie is a specific type of cheese in the family of soft ripened or bloomy rinded cheeses. A Brie is always a soft ripened cheese but not every soft ripened cheese is a Brie. One cheese that I love which isn't technically a Brie is Fromage D'Affinois. This double creme cow's milk cheese has a very mild rind and an ultra creamy smooth center. For more information on soft ripened cheeses check:
http://charlottescheesedreams.blogspot.com/2009/11/running-of-cheese.html

Here are some cheeses that often get mistaken for Brie.

Gres Champenios is a soft ripened cow's milk cheese made in France by Fromagere de Chevillon. The green leaf on top is made of plastic but once was a real leaf used to tell how old the cheese was and where it might be in the ripening process. I find the rind on this cheese a little bitter. The paste was very smooth and creamy with notes of butter, mushroom, and a slight sour lactic flavor.

Pico is a French goat cheese that I absolutely love! This cheese is made by Picandine en Perigord and worth every penny. It has a very mild rind and a supple paste. It is definitely a goat cheese and has flavors of yeast and minerals. This cheese is hard to find so when you do, buy one (maybe even two) and savour it.

This Robiola due Latti is made by Luigi Guffanti in Italy exclusively for Whole Foods. This cheese is a blend of cow's and sheep's milk. It is very creamy and smooth with a nice mild rind and a milky sweet paste with a slight tang and mushroom flavor. This cheese did feel like a square of cream before I cut into it. I remember looking forward to coming home and eating this cheese everyday it was in my fridge.

And as always, serve your cheese at room temperature if you want to get the full flavor. What's your favorite soft ripened cheeses?

Halloumi

2010-07-20T16:49:00.005-04:00

Halloumi is a wonderful and unusual cheese. It originated in Cyprus and is popular all over the Middle East, Greece, and Turkey. This cheese is unlike other cheeses because it can be flambeed, fried, grilled, broiled and baked without losing its texture and shape. Halloumi is not the only cheese which can be fried but it may be the oldest.

When enjoying Halloumi it is not necessary to apply heat, it can be enjoyed as is right out of the box. This cheese will be squeaky on your teeth before frying and more so after frying. You can use this cheese fresh in place of Feta and is often served with watermelon. But the real glory of this cheese does not surface until heat is applied.

This cheese can be enjoyed for breakfast, lunch, dinner, and even dessert. You can stud the Halloumi with pine nuts and fry it, or toss with garlic, lemon and dill and grill it. You can sweeten it up by serving the cheese with a drizzle of honey, sprinkled with almonds, mint, and grilled peaches. It is great with olives, seafood, and veggies. It is also popular for breakfast with bacon and eggs. Halloumi can be chucked, skewered, and grilled like a cheese kabob. If you are BBQing this summer and worried that some vegetarians might crash the meat fest, this will make them happy.

This cheese can do almost anything but melt. I usually do not advocate the freezing of cheese but http://www.cyprushalloumi.com/ states it can be "frozen for up to one year". They also suggest grating it on pasta, salads, and using it as a ravioli filling. This cheese will pair well with a minerally Sauvignon Blanc as well as a fruity Chenin Blanc, a medium bodied Pinot Grigio, and a light Edelzwicker Wines from Alsace.

When making Halloumi, the curds are cut and pressed into molds then removed from the molds and reheated in hot water or whey. The warm cheese is kneaded by hand and shaped. This is very similar to making mozzarella or pasta filata cheeses. The cheese is often sprinkled with mint but I have yet to find that it imparts any noticeable flavor. It may have been used at one time to tell how fresh the cheese was like burrata being wrapped in a leaf. If the leaf was brown the cheese was old. In these modern times, Halloumi is vacuum packed with a much longer shelf life.

Halloumi can be enjoyed the day after it is made but is often ripened for about a month. Halloumi is a salty cheese but you can make it less salty by soaking the cheese in water. I have tried two types of Halloumi, Shepherd of Cyprus 100% Sheep's milk Halloumi and Mt. Vikos Halloumi which is a blend of sheep and goat's milk. I much preferred the Shepherd of Cyprus Halloumi. It had a better texture, flavor, and browning. The Mt. Vikos was a little gritty.

Halloumi is a protected cheese which can only be made on Cyprus. They take their Halloumi very seriously and have a Halloumi police force. They make sure that Halloumi is being made within regulations and using traditional methods. There was an uproar recently when it became known that many producers were making this cheese entirely from cow's milk. The Sheep and Goat Farmer's Association is also working to remove the term Halloumi from low fat and light options that are being marketed.

Halloumi is made with sheep's milk and can be blended with goat's milk and cow's milk. As of 1985 when a law was passed, cow's milk cannot exceed the percentage of goat's milk. But there seems to be some debate regarding the interpretation of current standards for Halloumi production. Standards may not change soon as that would affect the pending application with the European Commission for a Product of Designated Origin.

Sidqui Effendi was a Turkish writer who wrote a cookbook and called Halloumi a "good food which enhances sex". I cannot see any scientific reasoning behind that comment but it is amusing. But maybe we need to conduct some studies on this matter, maybe there is a grant out there for some such study....If you conduct any research of your own, please tell us all about it by commenting below!

Crazy Japanese Kit Kats

2010-07-06T16:41:00.004-04:00

While visiting Okinawa I read an article on wasabi. The article said that Kit Kat made a wasabi flavor which I then became obsessed with finding. I looked everywhere for these alleged wasabi flavored Kit Kats. While we were visiting Okinawa World, I found Beni Mo kit Kats and bought a box. Then at a Family Mart gas station I bought what I thought was a wasabi Big Kat Kit Kat bar but it turned out to be green tea. I had bought 3 of them so I shared one with my nephew and brought the other two home with me. My nephew got the green chocolate all over his face which looked usually gross.

Then in Tokyo I found a much larger selection of Kit Kats, I found Soy Sauce, Sweet Potato, Corn, Deep Roasted Soy Bean, and Green Tea with Cherry Blossom. I spotted the elusive Wasabi Kit Kat just as a shop in Tokyo station was closing its gate. But I was able to finally track down the confection at the Naritia Airport along with a few of the previously mentioned varieties.

I had also seen raspberry flavor Kit Kats, and citrus Kit Kats but I chose the most unusual to bring home. I never thought I would return from Japan loaded with Kit Kats. I have only seen the classic Kit Kat, the Big Kat, and white chocolate, and dark chocolate variety available in the US. Now I wonder why they would only offer such crazy flavors in Japan? After all, corn is an American staple and we love sweet potato pie. I would love to see some more interesting flavors available in the US.

With way too many Kit Kats to enjoy with just my husband, I invited a few friends over for a Kit Kat tasting. I apologize that I did not photograph this event as I got carried away by candy. But this pic comes from a friends cell phone.

We started with the Green Tea Big Kat, then moved on the the Green Tea with Cherry Blossom. This was a favorite of the ladies with its sweet floral notes. In the past, I have even added Sakura (cherry blossoms) to goat cheese. Sakura is a flavor more commonly used in Japan, like the Sakura Moochi (an ice cream rice ball) I enjoyed in Tokyo.

Then we tried the Corn Kit Kat, which had a different kind of sweetness and was very enjoyable. The sweet potato and Beni Mo were both very good. But it was the Deep Roasted Soy Bean and the Soy Sauce flavors that were surprisingly delicious. The Soy Sauce tasted like a maple candy and the Soybean was very nutty. The Wasabi was surprisingly mellow, at first it tasted like white chocolate then at the end there was a bit of a kick. Most of them had a white chocolate base so that flavor was always underlying.

One thing that was very surprising was the packaging. The smaller Corn and Green Tea with Cherry Blossoms were packaged to be mailed. The packaging reminded me of Valentine's day candies which space on the back to write "To" and "From". The other boxes were much bigger and did not have space for an address but inside every package were individually wrapped candies. The big box had 12 individually wrapped Kit Kats each containing two half sized sticks and the smaller box had 4 to 6 individually wrapped Kit Kats each containing two mid sized sticks.

Wonder what kind of classic American flavors Kit Kat could produce? Philly Cheesesteak, Soft Pretzel, Maryland Crab, Sour Apple, watermelon? I would just like some more of the Deep Roasted Soybean flavor. I did have a bit of a belly ache after all that candy.

Sidebar Observations

The Japanese really seem to love their packaging. We bought some "wheat germ" crackers and inside the box were wrapped packs of crackers that were more than an individual serving. I bought some McVities Salt and Chocolate biscuits and they too contained little packets of wrapped cookies. I guess they don't want them to go stale? My sister in law sent me home with some Okinawa Fashion Cookies and that big box contained 8 individually wrapped cookies.

And every store wants to give you a bag that they then tape closed. Some of the bags were very pretty and of course I saved the paper. Oh, and did I ever mention that they had hand sanitizer everywhere?! Don't even get me started on that shit.

I have a Passion for Fish

2010-07-05T15:19:00.003-04:00

We live in Reston and often walk our dogs around Reston Town Center. It is a great place to people watch on Friday and Saturday nights as people pour out of the patio at Jackson's and hang out near the fountain. There is plenty of al fresco dining options and the recent nice weather put me in the mood to eat outside.

I went to PassionFish for lunch with a girlfriend shortly after moving to Reston. We had a really great lunch and I knew it was a place I wanted to take Patrick. Someone near us had ordered the Oyster Po Boy and I knew it was a sandwich Patrick would love. We often walk our dogs by there and try to keep them from peeing near the patrons. It felt a bit odd being on the other side of their patio.

It was Friday evening and the place was packed. We were told 30 minutes for a table outside and waited in the crowded bar. The interior of the restaurant is very clean and modern with great paintings of fish. I love fish, love to eat them, look at them, even feed them or swim with them. Lady luck was with us and we got seated outside in no time. This was a relief as the crowded bar had started to frustrate me and Patrick was very hungry.

We had a nice table outside with a great breeze to enjoy. Patrick had a beer and I indulged in a glass of Cava. One glass of Cava is enough to get me buzzed and not give me a migraine the next day. I asked our server if the grilled baby octopus was breaded and was happy to hear that is was not. He asked if I had a wheat allergy and I said yes which is easier then explaining that I avoid wheat because I have arthritis and wheat is inflammatory and when I eat wheat my joints hurt worse than they already do. He said they would be happy to cook my food separate to avoid any possible contamination. Wow!!! I have never had such wonderful gluten free service before.

We ordered our food and shortly our server returned to tell me that the blue crab and corn chowder was roux based and did have wheat if I wanted to ordered something else. I guess their computer ordering system has space for food allergies and if something conflicts it will come up on the screen and notify the server. Gotta love technology!

We started with the Grilled Baby Octopus with Greek Salad, Grilled Halloumi and Tzatsiki. I love Halloumi and last weekend I did a Halloumi demonstration at work which I will blog about later. The octopus was wonderful, tender, well seasoned with a taste of char from the grill and was complimented by the salty Halloumi cheese. The Greek salad and tzatsiki sauce was fresh and made me wish I ate wheat to sop up its goodness.

Patrick ordered the Beet Salad with Farm Fresh Goat Cheese, Greens and Spiced Pecan Vinaigrette. It was a nice salad, the cheese was tangy and fresh and the pecans were really nice but it was light on the beets. I had never seen beet carpacio before and wondered if the price of beets had suddenly sky rocketed or maybe they were running low on beets. It was a nice salad but not quite 9$ nice.

Patrick asked our server what the Big Daddy was for $69 and we were told it was 8 oysters, 8 clams, 8 shrimp, lobster, and crab and maybe some other stuff, I forget. The server told us they also offer the Little Dingy which is half a Big Daddy for half the price. Patrick was overwhelmed by a crazy week at work and too many great choices on the menu and went for the Little Dingy. It was a fresh and delicious monstrosity. It was served with 3 sauces which seemed to be a classic red sauce, a creamy white horseradish, and an overly sweet vinaigrette. The horseradish was the best of the 3 but the sea food did not require much sauce. The lobster tail however was very chewy and overcooked.

I got the Macadamia Nut Crusted Halibut with a Green Papaya Salad and Passion Fruit Panang. This item is usually breaded with yummy yummy Panko but the fish is breaded to order and they could do it without the Panko. I was so happy to hear this and enjoyed the dish. It may not have been crusted exactly but the flavors were wonderful. The Panag was really delicious and I was tempted to lick my plate but controlled myself.

Our server came with the dessert menus and the bad news that the only gluten free dessert was the Caramel Creme Brulee. They offered sorbet but they add a gluten stabilizer which was disappointing but I was happy that he was so knowledgeable about the menu. We skipped dessert and I had made Strawberry Sour Cream Ice Cream the day before and was looking forward to eating it when we got home.

This was a wonderful meal which made me feel special. PassionFish has a great atmosphere, wonderful food, and a great staff. They are very accommodating which was proven when they tried to arrange the patio furniture for a party of six and after many configurations took a table inside. But it showed that the staff was willing to do whatever it takes to make their patrons happy. I highly recommend this restaurant and recently Washingtonian Magazine said they had the best clams casino.

Club Co Co

2010-07-05T14:06:00.003-04:00

My husband, Patrick and I went to see Exit Through The Gift Shop (which was totally awesome and you should see it if you are at all interested in street art) at E Street Cinema in downtown DC. The movie got out around 9:30 pm and we were looking for a place to eat. We headed over to Co Co Sala as I had heard great things about the place which is a "Chocolate lounge and boutique".

When we got to the restaurant we were hoping for a table outside as it was a nice night but the last open table had just been snagged. We did not have reservations but we were free to sit at the bar but by the time we checked the other side of the bar for open seats, all available seats had been filled. So we walked out of the restaurant to discuss plan B.

As we were standing on the sidewalk, the restaurant manager came out and asked if we were leaving because he had arranged a table for us if we could come in and have a look. We went back in and found a table near the front door that was crammed into an odd little corner. But it would do and plan b had not materialized.

The interior of the restaurant was very dark which made it hard and awkward to read the menu. You had to huddle close to the tea light candle on the table. It was also loud with some head bobbing Night at the Roxbury music. But it was posh with a huge bar and cozy seating. But then it got worse, around 10 pm the DJ went on and played some 70's/80's funk which would have been better left alone. Once he let the beat drop with a most horrible sound. But we were there for the food, not a club night.

We started with a flight of their Hot Coco. You pick three from their choice of six options. I wanted the pumpkin but was told they only have it in the fall which lead me to wonder why was it still on the menu in May. So we got the dark chocolate, peanut butter, and salted caramel. The dark wasn't that dark and we were told it was blended with milk chocolate but the salted caramel was very good and I loved the peanut butter. You can order the coco hot or cold but the flight is only served hot, not really sure why.

On to the food, Patrick ordered the charcuterie platter which was standard but served cold which is sad as salami and cheese are always more flavorful at room temperature. I got the Alaskan black cod that was marinated in honey then crusted in bee pollen and served with creamy lemon lime asparagus risotto. I like my fish to flake apart but I actually had to use my knife to cut it and was unable to tell if it was under cooked because it was too dark to tell. The fish also did not seem to be crusted with bee pollen but sprinkled. The risotto was more chunky then creamy which left me wondering if it was really risotto. The dish was saved by a generous amount of micro cilantro and citrus flavor.

I was really looking forward to dessert and had heard customers exclaim that this or that was the best thing they ever had. I asked our server which items on the menu were gluten free and he came back with a disappointing answer. The only gluten free dessert option was sorbet. Chocolate itself is gluten free but most of their desserts consisted of cookie, crumbles, and cake. I know I could not have been the first person to come in who does not eat wheat and I was disappointed but their lack of options.

So I ordered the trio of sorbets which included passion fruit, green apple, and pear. They were good but nothing special and easy to do at home. Patrick got the Basil and Berry Shortcake and the best thing about it was the basil foam. If you are living gluten free, don't bother with Co Co Sala. It is a tease of things you cannot eat.

I had hoped for a nice romantic late night nosh but it turned out to be a most stressful event. We should not have walked back in that night but you have to learn these lessons. It was a Saturday night and the place was packed but even still it took a ridiculously long time to get our food, then longer to get our dessert. Considering the only dish that needed to be cooked was my cod and everything else laid out on plates, our dining experience really should not have take an hour and half.

We were told there was a computer error but we really didn't want to hear excuses. Our server was nice and attentive even thought he seemed less than knowledgeable about the menu items. We were rather unhappy and ready to get the check when our dessert was finally served. We did complain to our server about the volume (which made me wish I had an app for a decibel meter) and long wait for our food. He must have mentioned it to the manager who lured us back in because he came over to our table to hear our grievances.

He was very nice and told us that after 10 pm it turns into a lounge atmosphere and the music is loud to keep people awake. OK that's fine, it was our fault for coming in so late at night but do you really have to deafen us? He would not let us leave without a goody bag and his card. Inside was chocolate dipped bacon. I do love bacon but I would rather have a Mo's Bacon Bar from Vosges.

I also hate restaurant websites that have music, especially lame club music. But it is not surprising that http://www.cocosala.com/ has a great example of this and no silent button on the site. Their website takes a bit to load even with a fast connection then tries to invoke a seizure with some flashy photos most of which you can't figure out what the image is even supposed to be. The set up of their site does not work well with my small lap top computer as it cuts off the top navigation bar and when I hit the back button I have to start all over and flash through the opening of their site.

Co Co Sala might be a great place if you are on a third date and have exhausted all conversation but still want to get your date into bed or really love to eat while clubbing. It is a trendy place that is all flash and no substance. It was a great place to people watch which was nice as conversation was difficult over the loud music. They need to decide if they want to be a restaurant, bar, lounge, or club. Do they want to focus on food or atmosphere because so far they are not living up to their potential.

You Ate What!?!

2010-06-10T16:55:00.012-04:00

While in Japan, I suspended my wheat free diet leaving me free to eat as I pleased. I tried to stay wheat free for the first few days but realized I would be limiting myself from foods I may never be able to try again. One of these is called Fu which is an Okinawan speciality that is made entirely from wheat gluten. It is like a big soggy noddle and not much to write home about, but my brother loves.

What I loved was the Tonkatsu which is a fried pork cutlet with panko breading. This was one of the best meals during our visit. It was served with sesame seeds which you had to grind and sprinkle on the cutlet then drizzle in sauce. Yummy, I want some now!

We also went out for conveyor belt sushi which was delicious and cheap. By the end of the meal we had a tower of plates and they just came by and scanned the tower to gives us our bill. They had some speciality sushi like Taco rice which is an island classic and is just what it sounds like.

I had the natto sushi and liked it much better than when I tried it for breakfast, it is very spider webby. Natto is fermented soybeans which have a strong smell and flavor. Very popular for breakfast it really isn't something I want to wake up and eat.

We had lunch at Shuri Jo (castle) and I really enjoyed the jiimamii-dofu which is a peanut tofu. I was almost like a custard with a mild savory peanut flavor. The meal also came with Okinawan Soba, marinated seaweed, and Mimiga which is marinated pig's ears. The ears were very chewy and had a crack pop to them similar to seaweed. Can you guess what is what from the picture below?

And every where you go to eat you are given a moist towelette to wash your hands before you dig in. I often could have used one for afterwards as well. And the kids meals always came in these fun dishes. Some were shaped like a car or a cartoon face, that kept my two year old nephew happy. And boy can that kid eat! After two servings of Grandmom's delicious Curry rice (which is very different from Curry off the island) he ate 3 tangerines and tried to steal his mother's for a fourth.

I also enjoyed Benimo which is a purple sweet potato that grows only on Okinawa. They make it in to potato chips, tempura, ice cream, cakes, and candy. This potato cannot be shipped off the island in its whole potato form but I was able to bring home some Benimo Kit Kats. I enjoyed a soft serve twist of Benimo and Okinawan Brown Sugar at the Blue Seal Big Dip. The combination was almost too sweet but very enjoyable. I really loved that ice cream shop and wish I had eaten there every day.

Okinawa also produces some interesting fruits like Shikwasa which is like a lemon/lime/tangerine and is made into juice, jello, and sorbet. I really enjoyed the juice. I also had the tastiest pineapple while visiting Okinawa. I had pineapple that was great in Hawaii but the pineapple in Okinawa was more tart and juicy. As it is a sub-tropical island they grow many fantastic fruits but it was the pineapple which surprised me every morning at breakfast.

And how can I almost forget to mention Goya. Goya is a very bitter melon that grows in Okinawa. Our hotel had a huge breakfast buffet that included a salad bar on which there was often corn (which is a favorite pizza topping on the island), tomatoes, onions, and Goya. I find Goya too bitter on its own and needs to be balanced which corn is perfect for. We also had a Goya Chanpuru which is a Goya stir fry. They offer many different kinds of Cahnpuru on the island and I missed out on Papaya Chanpuru but there is always next time.

Now I started us off gently, but it is time to get into the more unusual fair. We visited the fish market in Hewia Dori and upstairs there is a food court where you can have any of the fish from the market cooked. I ordered the Yaki sashimi and Ikasumi-jiru.

Yaki means goat, I ate raw goat. It was very chewy and seemed to still have the skin attached. The meat was slightly sweet and served at room temperature. Please know that I never experienced any stomach or intestinal discomfort the entire trip. In Okinawa they say almost everything is good for you and has medicinal purposes and they do have the longest life expectancy so they must be doing something right.

This meal we also had goat fried with greens that was also chewy and Yaki Goza which was yummy but who doesn't like a fried dumpling.

The real surprise winner of this meal was the Ikasumi-jiru which is a soup of squid and squid ink. The squid ink had a very mineral taste similar to the iron taste of liver. The squid itself was incredibly tender and delicious. I love squid and octopus but usually it is overcooked and chewy but not this time. It was so good, I wanted to eat more of just the squid. I could go for some of that now but I am making London broil for dinner.

We went out to an Izakaya which is basically a bar that serves food. We were way more focused on the food except for my brother who drank many beers and I drove his monster van home. (It was weird driving on the wrong side of the road) We enjoyed a lot of good food during that meal but I couldn't leave well enough alone and ordered the basashi which is raw horse.

It was served frozen with thin slabs of horse fat and a dipping sauce similar to soy sauce. The meat was marbled like kobe and tasted good but I couldn't help but wonder if it would be more flavorful if it wasn't cold. It seems they only eat horse raw and frozen on the island. I have always been curious as to the taste of horse and was very amused as I live in horse loving Virginia. The fat however was very chewy and took much more effort to get down then the meat. I wanted to take the fat and fry some potatoes in it.

I will try anything once and I am always excited to try new foods. Okinawa was a wonderful place to visit and where I tried an American classic for the first time. Yes, I am talking about Spam. I do not know what is with Pacific Islands and their love of this canned pork product. Spam is extremely popular in Okinawa and one of my brother's favorites. I had some in an egg, rice, and seaweed wrap. It was good but bacon is better and I won't find myself craving the taste.

I was surprised by the Japanese love of pork. I expected lots of fish and sushi but on our way home the plane offered your choice of pork or pork for the in-flight meal. So much was pork and even the Miso Onigiri Grandmom made had pork inside, they were so yummy. I wish I could get a decent Onigiri at home and my only meal in Tokyo consisted of 3 delicious rice balls. Japan is not a good place for those who are Kosher, Muslim, Vegan, or vegetarian especially if you do not know the language. Good thing I am none of those things but I do prefer my pork with a bit less fat.

I can't wait to return to Okinawa and I hope to spend more time eating on mainland Japan. Maybe by then my nephew will speak some English so I can finally understand what he says. Regardless of language, he is a cute lil' devil.

Okinawa Cheese Scene

2010-06-01T12:00:00.010-04:00

I have just returned from two weeks in Japan, which is why I have not been posting. I spent one night in Tokyo and the rest of the time visiting family on the island of Okinawa. I was excited to explore the cheese scene in Okinawa. Whenever I travel, I like to explore local markets big and small. I visited Heiwa Dori in Naha and visited a few different Jusco store locations and a few other smaller supermarkets. I am embarrassed to say that I only just discovered Cheers!! http://www.okinawahai.com/my_weblog/2010/01/cheers-cheese-shop.html which looks like an actual cheese shop in Okinawa. I must admit I did not plan much for this trip as it was really focused on seeing family.

Visiting supermarkets, the cheese scene reminded me of what the American cheese landscape must have looked like in the 70’s. There might be a Camembert or smoked Gouda but for the most part it was processed cheese. I did find some Boursin and Mimolette in a gourmet food store. I did not see a cheese plane to go with the Mimolette as this cheese must be shaved thin or the texture is not delicious. Some of the cheese offerings were individually wrapped processed cheese squares with flavor additions like salami, black pepper, and jalapeno. They did offer Philadelphia cream cheese which is nice to see as I am a Philly girl at heart. The best cream cheese is made by Zingerman's in Ann Arbor, MI but that is hard to find outside of Michigan. All the cheeses seemed to be made from cow’s milk. I knew the island had goats so I kept searching for some goat cheese. While visiting a Jusco near Naha, I found some.

Pinza Blanc is an Okinawan goat cheese made in Nakagusuku. I used Google to translate their website http://www.hagoromo-bokujo.co.jp/ with some interesting results. The packaging seemed full of information but alas, it was all in Japanese and I have been unable to translate it into English. Goats seemed to be raised mostly for meat but this farm also makes and sells goat milk, goat yogurt, and soap in addition to the cheese.

Pinza Blanc goat cheese is hand made in a French style with a bloomy rind. The texture was slightly chalky and dry. It was more aged then brie and tasted similar to a crottin but not as yeasty. The rind was mild and did not have any bitter flavors which I often associate with brie that has aged past its prime. The Pinza Blanc did not have a strong goat flavor and was milder then Humboldt Fog. We demolished the round during a picnic and everyone, Japanese and American, really seemed to enjoy the cheese.

I was also searching for cheese in restaurants. Our first dinner out was at Kenny’s which offers Japanese, Chinese, Italian, and American cuisine. They had quite a number of cheese offerings on the menu and we tried a few of them. We enjoyed a fried cheese and potato ball which was served with fried Camembert and both were tasty. We also ordered an artful plate of cheese, ham, and avocado and a cheese plate.

The cheese plate was very dainty and consisted of a very processed cheese square which may have been cheddar, mozzarella, a standard smoked Gouda, a Camembert, and a tasty blue cheese. The plate was adorned with olives and tomatoes which were filled with cheese. Our hotel, EM Coastal Vista also offered a cheese plate but I never got to explore their rendition.

We also had a great dining experience at Cheese Cheese Cheese http://r.gnavi.co.jp/fl/en/f476301/, Okinawa’s first cheese restaurant. They did not have an English menu so my sister-in-law was nice enough to order for the group.

I am not sure what exactly we ate but we enjoyed Fondue, some roasted cheese and rice balls (onigiri which I love!), a salad with smoked Gouda and other cheeses, a cheese and potato gratin, as well as a chicken and cheese stew which was presented table side. There was a large hot stone in the pot with chicken and veggies then a rich creamy cheese sauce was poured into the bowl. We also enjoyed another dish with a table presentation but there was no cheese in this one. It was black pig that was steamed at the table and very delicious. When it comes to restaurants we visited and ambiance, this one took the cheesecake!

Japan may have the best cheese crackers I have tasted which are not 100% cheese. Cheeza crackers, http://www.glico.co.jp/cheeza/ come in 52% Cheddar cheese, 51% Camembert, and 51% Gorgonzola. I did not taste the Gorgonzola but did try the other two varieties. They are packed with real cheese flavor and have a great texture, way better than any Cheez-It. I brought home 6 packs and wish I had brought home more. I really want to try the Gorgonzola variety but did not see them until I was boarding the plane at Narita airport and I was all out of Yen.

Cheese has a place in the belly of Japan and the market seems to be growing. I watched many Japanese people enjoying tall glasses of milk during the breakfast buffet at our hotel. I have never been one to sit down to a tall glass or even a small glass of milk unless it is chocolate or accompanied by cookies. I find it strange to see an adult drinking milk with a meal but I was happily surprised by the number of people enjoying milk with their breakfast. Plus, our hotel offered a local organic milk.

One of my biggest regrets was not trying the Orange Cheese Moochi ice cream ball while I was in Tokyo. I had hoped to find one elsewhere but have had no luck. It will have to wait until my next trip along with the Gorgonzola Cheeza crackers and my visit to Cheers!!. Can't wait to tell you about everything else I ate during my trip...

What it takes to coagulate

2010-05-05T16:09:00.001-04:00

Cheese is made when milk separates into curds and whey. But how do you get a liquid to become solid? Yes, I know you can freeze a liquid to make a solid but that would not work if you are trying to make cheese. Milk can be coagulated many different ways, some of which are simple and others confusing

Milk can be coagulated by the addition of acid such as lemon juice, vinegar, or citric acid. This raises the PH of the milk and causes small, soft curds to form. Acidification can be used to make fresh cheese that included heating the curd. This is how lemon cheese, Ricotta, and paneer are made. These are very simple quick cheeses which anyone can make at home.

Time can coagulate milk and will create a product know as Bonny Clabber. Bonny Clabber is sour raw milk that is thickly curdled and comes from the Gaelic words bainne which means milk and claba which means thick. It is similar to yogurt or Quark and has a sour flavor. This is a traditional food enjoyed in the American South as well as Scotland and Ireland. But time will not produce a strong curd for making hard or aged cheeses. If you want to make cheddar you need rennet.

Rennet is a complex enzyme that occurs naturally in baby animals to aid the digestion of mother’s milk. It can be made from calves, lambs, or kids while they are only consuming milk. Calf rennet comes from the fourth stomach, which is known as the abomasums. Rennet contains chymosin and lipase as well as other enzymes. Animal rennet is 90% pure chymosin. Rennet breaks down the kappa casein protein which keeps milk in liquid form.

Animal rennet is preferred for making aged cheeses because its additional compounds can further breakdown proteins. Some people think it is cruel but I see it as using the whole animal. The animal is not killed only for its stomach. Rennet production is a natural by-product from veal production. It is also a traditional way to make cheese which I find very comforting. A cheese like Roquefort which has been made that same way for centuries could never be made with anything but animal rennet.

But let us explore the varieties of “rennet” which are being used to make cheese. This is where confusion comes into play as some of these terms are used interchangeable.

Microbial rennet is often called Vegetable rennet or Vegetarian rennet. Microbial rennet is made by fermenting fungus, bacteria, or yeast. Fungi often used are Mucor miehe, Mucor Pusillus, and Endothia cryphonectria and common bacteria are Bacillus subililis and Bacillus prodigiosum. There is no mold contained in the final product. It works as well as animal rennet but can have a bitter taste when used in cheeses that are aged over six months and does not always produce the firmest curd. Microbial rennet is suitable for vegetarians but it is not true vegetable rennet.

True vegetable rennet is made from plants such as fig tree bark, cardoon thistle, mallow, Ground Ivy, nettle and even pineapple and papaya. They can be unpredictable and bitter and there is no industrial production of vegetable rennet. If you want true vegetable rennet you must make it yourself. I have experimented with nettle and fig bark with no success. Some cheeses made cardoon thistle include Cardo from the UK, Serpa DOP from Portugal, and Caciofiore from Italy. These cheeses can range from soft and creamy to hard and aged.

The newest coagulating option is fermentation produced Chymosin Rennet also know as microbial chymosin which is made by removing the rennet producing gene from an animal cell’s DNA and then inserting it into the bacteria, mold, or yeast cell’s DNA. This will force the host to produce the chymosin enzyme which is then cultivated and fermented. It can be made cheaply and in an unlimited supply. It also does not have the bitterness often associated with microbial rennet. This is seen as a vegetarian friendly option but is derived from animals. The downside is that it is made from Genetically Modified Organisms, GMO.

In 1989, microbial chymosin was recognized by the FDA as Generally Regarded As Safe or GRAS. After a 28 month review, the FDA approved the first genetically engineered product for human consumption with the approval of microbial chymosin. It is estimated that between 70-90% of cheese produced in the United States is made with bioengineered chymosin. I personally try to avoid anything that is GMO because I do not trust its safety. But it can be hard to tell what exactly is in cheese.

The FDA does not require cheesemakers to label their cheese with the type of rennet used during production. Labels will often say “enzymes” which could include rennet made from animal, plant, microbial, or genetically engineered. They do not need to label their cheese as GMO when Fermentation produced Chymosin Rennet or microbial chymosin is used.

There are some great cheese producers in America that are happy to tell you they use vegetarian enzymes or rennet such as Cypress Grove and Cowgirl Creamery. But few seem willing to admit to the use of GMO rennet. I had no idea about GMO rennet until I researched this article. I would like to know who is using the stuff if upwards of 90% of cheeses made in the United States use microbial chymosin. Why label an item if you are going to be vague about it?

Hunting Morels

2010-04-28T17:23:00.008-04:00

A walk in the woods is nice and can also be fruitful. If you know what you are looking for, the forest can be full of wonderful living produce. Dandelion greens, garlic mustard, and mushrooms are wild, edible, and tasty. I had been looking longingly at the mushrooms in the supermarket but forcing myself to walk away because I was going mushroom hunting. I have been told that wild mushrooms are much more delicious than any mushroom you can buy in a supermarket.

Slow Food DC recently teamed up with M.A.W (Mycological Association of Washington) to plan a Morel Foray in Wheaton, Maryland. We were a group of 30 with 4 identifiers from M.A.W. As a first time mushroom hunter, I did not want to pick anything unless it was identified by a professional. Mushrooms can be tasty but also deadly and I did not want to take any risks.

The first mushroom I spotted was black and growing off a tree.
It did not look tasty and an identifier was not around so I let it go. Next I spotted some mushrooms growing on a fallen tree. After my bounty was identified as Oyster, they were cut down and bagged. I got close to three pounds of Oyster mushrooms for the price of looking. Nice, but no Morel.

Morel mushrooms have a short season and are difficult to identify. They blend in so well to the forest floor which makes them easy to miss. I was searching by a large Tulip Poplar when the first Morel appeared to me. I yelled “Bingo!” as is the custom in order to get the identifiers attention. Then I noticed another Morel near by, I was so excited! A woman came over and said she had just been looking by that very tree and did not see them. Then another person in our group spotted another Morel behind me.

I only found two morels that morning but others in our group were much luckier. One man found 43 Morels! Where there is one there are more unless someone else has come along before you and cleared them out. I couldn’t help but worry about all the yummy Morels that may have been accidentally crushed under foot that morning. Walking in the woods with 30 people split into 4 groups, I didn’t really expect to find much.

It was amazing to be walking in the woods, billy goating over fallen trees, searching the floor for the elusive Morel and then look up and not see anyone around. There was a moment where I was alone in the woods and slightly worried that I had lost my husband and the rest of the group.

It felt like an overwhelming Easter egg hunt. Searching for Morels seeing nothing, wondering if I had already searched this patch of leaves which looks exactly like that patch of leaves. It was a bit dizzying keeping my head down searching for the elusive fungi. I can get vertigo just turning around in my kitchen or wearing a patterned shirt. Maybe I was too wired on coffee to relax as I also felt a bit rushed and excited to find some Morels.

We brought home our booty and enjoyed out Oyster mushrooms in a frittata with onion, spinach, and chevre. The Oyster mushrooms tasted richer, meatier, and freshier than one I had enjoyed before. Honestly, I didn’t like mushrooms until I was 21 and backpacking through Europe. At the time I was pretty poor and would eat anything no questions asked. Maybe I just had to get over the shit factor.

Unfortunately, we did not get to enjoy the rest of the mushrooms as they were not properly stored. They were in the fridge left in the brown paper foraging bags. The Morels were totally desiccated when I took them out four days later. I tried to reconstitute them in water then pan fry them but it didn’t taste like much. The Oysters had a furry white mold growing on them that I did not notice before and did not want to take a chance.

I learned a valuable lesson and have a whole lot more I need to learn about mushroom hunting. Next time, eat immediately and store with air and moisture. Now, all I want to do is hunt Morels. The season is short and the clock is ticking. I hope to get out into the woods a few more times and hope to bag a bigger lot.

Oyster and Morel mushrooms on a bed of garlic mustard.

Cheese Demonstration!

2010-04-18T09:44:00.006-04:00

Yesterday, I hosted the first of what I hope to be many cheese demonstrations. As an active member in Slow Food DC, the event was open to 15 Slow Food DC members. My kitchen was just big enough to accommodate 15 people plus my husband and me. We started the event with a milk tasting. I get my raw cow's milk from a farm in Catlett and I pick up my raw goat's milk in Nokesville. Many people were surprised by the sweetness of the goat's milk. The cow and the goat's milk were both very fresh as the animals had been milked only two days before the event.

We talked cheese and everyone was really great at asking questions. It is always fun to interact with new people and I love talking cheese. We then moved into making 30 minute mozzarella. I used a gallon of raw cow's milk to make the cheese and added citric acid and rennet. The milk is so good and fresh that I forms a curd easily. I pulled and stretched the 110 degree curd by hand which is hot hot work. A few attendees tried their hand at pulling the curd. I couldn't seem to decide if I wanted to make a ball, small balls, or a braid. It may not have been the prettiest mozzarella but it was tasty. I did not add any salt but will in the future.

Then we tasted some cheese! We sampled some of my chevre which was made 5 days prior to the event. The next cheese was a commercially available chevre from a producer in Maryland. Many were surprised by how mild and creamy my cheese was especially when compared to the goatier commercial chevre. It all comes down to the freshness as chevre will become goatier as it ages. Then we sampled Gervais, a fresh French cow's milk cheese that is enriched with cream. This cheese had a wonderful butter yellow color which comes from the beta carotene in the grass fed cow's milk. Next we tasted Bondon which is very similar to Gervais but without the added cream. We moved into our flavored cheeses with Porcini Bondon and Rosemary Feta. I had been unhappy with my last two batches of Rosemary Feta but everyone at the event really loved this cheese just the way it was. The last cheese we tasted was Gjetost which I made from boiling goat's whey for about 12 hours and added cow's cream around hour 6. This cheese surprised a lot of people with its sweet savory flavor combinations.

It was so valuable for me to get feedback on my cheeses from a room full of strangers. Sometimes I think my husband and friends are just saying they like my cheese because they like me. At the end of the event, people wanted cheese and I had some to give them. I collected some donations and people were very generous. The event was fun and mutually beneficial. I hope to host another one in June and all proceeds will go toward opening my cheese making facility.

This is the recommend reading list from the cheese event. These books really helped me learn about cheese and how to make cheese. I must also mention culture magazine which you can follow on Facebook and Cheese Enthusiast, another great publication.

The Atlas of American Cheese by Jeffrey P. Roberts ISBN 978-1-933392-34-9 This book lists cheese producers by state and includes information on touring cheesemakers.

Home Cheese Making by Ricki Carroll ISBN 978-1-58017-464-0 This book has many wonderful recipes including the 30 minute mozzarella recipe. I also get most of my cheesemaking supplies from her website http://www.cheesemaking.com/

Making Artisan Cheese by Tim Smith ISBN 978-1-59253-197-4 This book has 50 great recipes.

The Cheese Chronicles by Liz Thorpe ISBN 978-0-06-145116-4 This book is such a fun read and you learn a lot about American cheesemakers.

Cheese & Wine by Janet Fletcher ISBN 978-0-8118-5743-7 This book in beautiful and informative.

Cheese by Max McCalaman & David Gibbons ISBN 1-4000-5034-0 Another cheese porn book full of pretty pictures and great information.

The Cheese Lover's Companion by Sharon Tyler Herbst and Ron Herbst ISBN 978-0-06-053704-3 This is a cheese dictionary and covers a variety of cheese related terms.

Fundamentals of Cheese Science which is an Aspen Publication and 4 co-authors which is why I am not listing them all ISBN 0-8342-1260-9 This is my hardcore cheese textbook.

If you would like to host a Cheese Demonstration! at my place or yours, send an email to cheese4charlotte@yahoo.com or post a message below. The demo runs about 2 hours with an additional hour and a half for set up and includes making mozzarella, milk tasting, cheese tasting, and a cheese discussion with Q&A. The total cost for the event is $100 for a group of up to 15 people and covers the cost of all cheese making ingredients, equipment, and time. Travel may be additional depending on location.

Little Moir’s Food Shack

2010-04-12T16:48:00.007-04:00

Ever look at a menu and wish you had five stomachs? The menu at Little Moir’s Food Shack makes you want to pig out. So instead of ordering everything on the menu, we came back for a second visit. But that only left a few items from their vast menu which I actually got to taste. This is a place I look forward to returning to and wish there was one in Virginia.

On our first visit we enjoyed a frosty mug of Monk in the Trunk Organic Amber Ale while we waited for a table. The place was packed and usually is so be prepared to wait and you will be reward with yum. This beer is made locally in Jupiter and was light and crisp with notes of citrus. Once we were seated, we started with an order of Toasted Coconut Shrimp with Spicy Fruit and a Sweet Chili Ketchup dipping sauce. These were some fat tasty shrimp and I got so excited I forgot to take a picture until it was too late.

The Spicy Fruit was a mix of pineapple, honeydew, cantaloupe, and watermelon with a bit of a kick. I never would have thought to spicy up fruit like this and don’t enjoy super spicy hotness but this was nice and didn’t burn. Some other starters that caught my eye but didn’t hit my belly were the Homemade Potato Chips Tossed in Lemon, Garlic, Black Pepper, Olive Oil, Sun Dried Tomatoes, Red Onions, Capers, and Shaved Parmesan Cheese. Then there was the Fried Tuna and Basil Roll with Wasabi Dipping Sauce and the Warm Bruschetta with Sweet Balsamic Marinated Tomatoes, Hearts of Palm, Red Onion, Artichokes, Green Olives, and Feta Cheese and I wish I had tried the Grilled Sea Scallop Tostada with Roasted Corn and Poblano Pepper Salsa, Melted Manchego Cheese, Avocado, and Smoked Jalapeno Pepper Aioli. I love how the names of the menu items include all the ingredients.

For dinner I had the Sweet Potato Crusted Hogfish which was served on a bed of greens, green beans, and a garlic lime dressing. This was a special and I no longer remember all of the ingredients on my plate but I do remember it being delicious. The fish guide on http://www.littlemoirsfoodshack.com describes this fish as “Very Mild, very white, slightly sweet and buttery.” I was unfamiliar with this fish but heard a server recommend it to another dinner.

Their menu changes daily and they often run out of featured fish. I see this as good thing because it means they get their fish daily and in small quantities. I was told by my friend’s sister that it wasn’t fish season which made the prices more expensive but the fish didn’t seem any harder to come by. They have so many tempting items on their menu that if they run out of something you can rest assured that there will be something else on the menu that won’t disappoint.

On our second visit they had just run out of Tripletail and some in our party were very dismayed but they did have Wahoo which made my friend very happy. They offer so many different types of fish that it was almost overwhelming because I had never heard of most of them. You could pick your fish and get it grilled or blackened and served over coconut rice with a side of Cucumber Pineapple slaw and Spicy Fruit salad. You could also pick your fish and have it battered and fired in the style of fish and chips or get your fish crusted a variety of ways and served on greens. Their menu was so vast and tempting that I only looked at the long list of specials from which to order my dinner.

I had adjusted to the their bountiful menu by my second visit and ordered the Wahoo grilled over coconut rice. As I had never tasted this fish which my friend had talked up I really wanted to focus on its flavor. I know this is a cliche but it tasted just like chicken. It is described as "mild flavor, low fat content, steak-like and white. Recommended undercooked" on their website. It was basically flavorless and I regret not getting it crusted.

I did familiarize myself with their take out menu while we waited for our seat but sometimes when I look at a menu with too many words I shut down and can’t read. Which is why it’s a good thing that I brought the menu home with me, I only wish I had snagged the list of specials. Some highlights from the menu which I did not get to eat include No Name Pasta with Chicken, Mushrooms, Artichokes, and Asparagus in a Toasted Macadamia Nut Roasted Pepper Pesto with Coconut Cream Topped with Shaved Parmesan Cheese as well as the Far West Paella with Mussels, Fish, Shrimp, Calamari, Bacon, Chicken, Sweet Peppers, Okra, and Pineapple with Tandoori Seasoning and Coconut Rice.

On our first visit I managed to leave enough room for dessert and was impressed by their offerings. I enjoyed a cup of coffee and was happy to get more refills there then I did at Denny’s the day before. My friend wanted to order something very specific which she had enjoyed there before but there was some confusion. Was it the Chocolate Whosiwhatzit?!? or the Dark Chocolate Nut Mash. After our patient and busy server described the items it was clear that she wanted the Nut Mash. This was similar to a mousse or an unmeltable ice cream. I opted for the Sweet Potato Cake which made we stop after the first bite and force everyone else to try some. It was wonderful, similar to a carrot cake but a touch drier, sweeter, spicier, and just a thin layer of cream cheese frosting. It had just the right amount of cake to frosting for me as I hate thick layers of sugary frosting.

Aside from the food being great, the ambience was nice too. As it was called The Food Shack, I had expected it to be a little hut on the beach but I was totally wrong. It was located in a strip mall. They had a hostess stand outside to take names and a few benches outside on which to sit and wait for your table. You could go in and order drinks to enjoy outside as you waited for the gatekeeper to call your name. Inside, there was a surfboard table at the end of the bar which is their most popular table. The bar itself had a tiki hut feel to it and on the other side of the bar was the kitchen.

I love an open kitchen and many restaurants will charge top dollar for the privilege of dining in the kitchen and watching the magic. At Little Moir’s Food Shack you can sit at the bar and enjoy the show free of charge. I did not get this opportunity but had plenty to look at as I faced the wall. Covering almost every inch of wall space were pictures and paintings of sea life and tropical scenes. The place had recently been remolded and the floors were brand new. The bathroom was clean and single serving which I like.

As this place is so busy, they know how to use the space creatively without exceeding maximum capacity. They will turn their tables sideways to accommodate parties and what I would take as a two top comfortably sat our party of three and we each had our own side of the table. On our second visit we were a party of 8 with 3 kids and we were all comfortable, happy, and well taken care of. The kids all ordered the mac and cheese from the kids menu and loved it. I tried a bite and was impressed by its creaminess.

Little Moir’s Food Shack is a place that really knows what it is doing and how to please their customers in surprising ways. You don’t have to worry about not getting enough fruits or veggies when you order here. You can please any type of palette and be impressed by their flavor combinations. If you are ever in, around, or driving through Jupiter, Florida be sure to stop here, just come hungry.

I've got the blues!

2010-03-14T16:19:00.003-04:00

Early last week, I thought Spring had arrived despite the occasional pile of snow here and there. The sun was bright, the weather warm, and I could leave the house in just a short sleeve shirt. But it was too good to last and the sunshine has been replaced with rain. I am thankful that it is not snow but I am tired of gray weather. As The Carpenters said "Rainy days and Mondays always get me down". The lack of sun and vitamin D has forced me to seek comfort in cheese. But not just any cheese, I find myself craving blue cheese more and more on these rainy gray days.

Blue cheese is a family or type of cheese, not a specific cheese. When I see a container of blue cheese crumbles, I have to wonder what kind of blue cheese is actually in there or did they just let some other cheese get moldy. There are many different types of blue cheeses. Some are made from cow's milk, sheep's milk, a combination of milks, and the use of goat's milk is becoming more popular. There are blue cheeses with natural rinds, foil wrapped blues without rinds, and blue cheese with bloomy rinds. There is even one blue cheese with a black wax rind called Roaring 40's from King Island Dairy is Australia. There are soft creamy blues, crumbly blues, and drier styles of blue cheese. Some blues are mild like Regina and really abrasive blues like Tilston Point. There is even a blue cheese that is cold smoked over hazelnut shells, Smokey Blue which is made by the blue cheese masters at Rouge Creamery in Oregon.

This is an up close look at Verde Capra which is an Italian goat's milk blue

There are a couple of different ways to make blue cheese, the first few steps are the same as any other cheese making process. The big difference is the addition of a mold culture. You can add the mold to the milk when making the cheese or you can spray on the mold after the wheel of cheese is made. Either way, the cheese must be pierced to create air channels to promote the growth of the mold. Air is necessary for the creation of mold because mold is alive. Sometimes these air channels are made by piercing the cheese with wheat stalks but more often stainless steal needles are used. When a wheel of blue is cut into for the first time, the green streaks of mold become more blue due to the exposure of air. I love to watch this magic happen.

One of the most famous styles of blue cheese is Roquefort which is made from raw sheep's milk. When you eat Roquefort, you are eating history. This cheese has been made using the same methods, same molds, and aged in the same location for centuries. No one is exactly sure how Roquefort was first made but there has been speculation. A shepherd sits down at the mouth of a cave to enjoy his lunch of bread and cheese when a beautiful woman saunters by and distracts him from his lunch. They run off to romp and by the time the shepherd returns, his bread is moldy and that mold has infected his cheese. This does not deter the man from enjoying his cheese and he finds the taste of the cheese to be improved by the mold.

The enjoyment of blue cheese is very much like wine appreciation, you have to develop your palette. The more blue cheese you eat, the more you will enjoy this moldy cheese and the more adventurous your tastes will become. If you are not a fan of blue cheese or find them intimidating, try a milder sweeter blue like Gorgonzola Dolce. Another way to enhance your blue cheese palette is to pair the cheese with the right beverage or food. Blue cheese will pair well with sweeter wines and ports. Port and Stilton is a classic wine and cheese combination. Blue cheese is great melted on a steak or burger and makes a wonderful addition to sauces and salad dressings. Try a bit of blue cheese with a sweeter bread like raisin walnut bread or Raincoast Crisps. You can also drizzle your blue in honey or Saba or with pears and walnuts.

From Whey to Cheese!

2010-03-12T11:08:00.002-05:00

Earlier this week I made some Feta cheese with farm fresh goat’s milk. When you make cheese, the milk breaks into two parts, curds (cheese) and liquid whey. Whey can be great for the garden and is often feed to pigs. Seeing as I don’t have any pigs, I have given it to my dogs and my Pomeranian loves it while my Chinese Crested hairless throws it up as his digestive system is very delicate.

Every time I make cheese, I also make whey and hate to waste it. I like the idea that one gallon of milk can produce two different products. Whey is ready for consumption and was commonly enjoyed in coffeehouses and inns in the 18th century. You can add some lemon and sugar to make whey lemonade. Today whey is often sold as a nutritional supplement in the form of a dried powder.

Whey can also be called milk plasma which sounds a little gross. Whey contains proteins, vitamins, minerals, lactose, and a trace amount of fat. Studies have shown that whey can stimulate insulin production and can assist in regulating and reducing spikes in blood sugar. The protein in whey is more easily absorbed then the proteins in egg whites which is apart of the body building appeal. Whey can also prevent the atrophy of muscular cells which is another attraction.

After making the Feta, I decided to experiment with the whey. Whey can be made into cream, butter, Ricotta, Brunost, Gjetost, and Mytost. These last 3 cheeses are very similar and names can vary by regions. Brunost is Norwegian for brown cheese and Gjetost and Mytost are types of brown cheese. Gjetost is a goat’s milk version and Mytost is made from cow’s milk. I found a recipe for Mytost that included substitutions to make Gjetost. Gjetost is pronounce like "yay toast" which I think is a very fun cheese name!

One issue with making cheese from whey is the short window of time. The whey cannot be more that 4 hours old for the production of Ricotta or Brunost. I had finished making my Feta around 6 p.m. and began to boil down the whey. The recipe said that foam would rise to the top and to skim it off and reserve it for later but this did not occur in my pot. Adding the foam back was supposed to help thicken the whey. Once the whey starts to thicken, I poured it into a blender and blended for about a minute. This is supposed to make a smoother cheese but it also made it foam and thicken.

The recipe also had an option to add cream to the mix but seeing as I didn’t have any I left that step out. Boiling down the whey can take 6-12 hours and by 11 p.m. I was a very sleepy girl who did not want to leave the whey unattended on the stove. The whey had drastically decreased in volume so I hoped I was getting close to cheese. At first the whey was a thin liquid with a cream colored tinge, as the whey boiled down and I stirred the liquid, I could feel it thickening.

I spent an hour stirring my hot pot with the intention to give up at midnight. At about 11:45 p.m., the whey began to turn into the consistency of caramel sauce. Time will produce more caramelization and the color would become a deeper shade of brown and the flavors more concentrated. At midnight, I placed my pot in a cold bath and stirred some more until the thick cheese sauce had cooled. I then poured it into a buttered tupperwear and put it into the fridge where it will keep for up to four weeks.

As my time management skills were lacking, my cheese was a tan color. I know step by step photos of this process would be nice but I did not take any, sorry. But here is the finished product.

My Gjetost was softer and creamier then store bought versions which tend to be semi-firm. The texture of my Gjetost was similar to fudge but it did have some sandy grains despite the blending but maybe I should have blended it longer. I think it tasted just like the innards of a Lance’s sour cream & chive wheat cracker but without the chive. It was sweet and tangy with notes of caramel and salt. Next time, I will start my cheesemaking process earlier and let my whey go longer.

Raclette!

2010-03-07T10:29:00.003-05:00

Raclette is a type of cheese and a way to enjoy the cheese. Raclette, the cooking method, is believed to have originated in the Swiss Alps when shepherds would move their herds up the mountains. The shepherds would build a fire and place a half wheel of cheese on a stone near the fire. Once the cheese was bubbling, it would be scraped onto a plate with potatoes and gherkins. Raclette comes from the French word racler which means to scrape.

Raclette the cheese has also been called Valais, named after the region in Switzerland. This cheese dates back to the Middle Ages but was not well know outside of Valais until the 19th century. Raclette is often made in wheels ranging from 13-24 pounds. It can be made from raw or pasteurized cow’s milk. Raclette is a washed rind cheese this is semi-firm with a natural edible rind. This cheese is a pressed cooked cheese that is dense, compact, and supple with a pale yellow to ivory color paste which has a few eyes. The smell is strong due to its washed rind nature but the flavor is a blend of meaty, earthy, and floral with notes of mushroom, fruit, and nuts. Of course this cheese melts well but it loses its strong smell when heated becoming milder.

But not all wheels are created equally. There are French and Swiss varieties as well as Raclette and raclette, Raclette du Valais (AOC), and other Raclette named after the region where the cheese is made. This cheese can be factory made or produced in small artisnal batches. In 2003, Raclette de Valais was awarded Appellation D’Origine Controlee (AOC) by the Swiss Department of Agriculture. This has been greatly criticized by cheesemakers outside the Valais region and appeals have been launched objecting to the move. I prefer AOC cheese and wish this had happened sooner as their might not be so many substandard wheels of cheese calling themselves Raclette.

The raclette we sampled was purchased, as were most items in my spread, from Wegman’s. It was the only raclette they had and it was a disappointment. As it was the only offering, I expected it to be held to the standard of a high end supermarket. But it wasn’t, I would expect this cheese to be found at any supermarket. This wheel was made by Emmi, a Swiss cheese factory, it was young, soft, plasticy and pasteurized. I much prefer the raw milk style we sold at Cheesetique.

But the cheese melted well and got the job done pairing well with all the accompaniments. These included marinated mushrooms, roasted tomatoes, roasted red peppers, marinated artichokes, cornishons, seedy mustard, boiled pee wee potatoes, roasted ruby pee wee potatoes, roasted carrots, parsnips, and golden beets, Olives – Cerignola and Castelvetrano. The meats included Landjaeger, Finocchiona, Saucisson sec, Speck, and Mousse Royale au Sauterns Pate by TPC and the cheeses aside from the raclette were Beemster XO Gouda, Roth’s Private Reserve Gruyere, Brillat-Savarin frais, and Mozzarella. It was fun to mix and match different combinations and wonder just how many possibilities they were to expirement with. Our meal was well complimented by a few tasty beverages, Le Berceau Blanquette De Limoux Brut, France Maison Vergines and Lindemans Peche Lambic. But allow me to digress and talk about 2 of the other featured cheese.

Emmi has an American cheese making arm, Roth Kase and I think they make far better cheese than Emmi. I even prefer the Roth Kase Gruyere’s to their Swiss counterpoints. We enjoyed a chunk of the Roth’s Private Reserve Surchoix Gruyere which is a raw cow’s milk cheese exclusive to Wegmans. This cheese is made is small batch using Swiss copper pots and aged for at least nine months. This is a good cheese, I really like their Grand Cru and had hoped the Roth’s Private would have been aged longer, more complex, and better overall. The other cheese is the elusive Brillat-Savarin frais. I have only seen this type at Wegmans and what sets it apart from other triple crème cheeses is its lack of a bloomy rind. This is a young fresh cow’s milk cheese made by Delin in France. It is like a rich creamy butter cheesecake.

The campfire has been replaced by electric Raclette grills. There are a number of different styles, for Christmas I got a Swissmar grill with a marble top. The grill is heated from the top and the bottom and heat resistant dishes are placed in the middle. The dishes can be filled with cheese or cheese, potatoes, and any number of things. Raclette is traditionally accompanied by small boiled potatoes, pickled onions, gherkins, salami, onion, peppers, tomato, mushrooms, pears, and sprinkled with paprika and pepper. Raclette is often served with hot tea, beer, Pinot Gris, Riesling, and Sparkling wine.

A Raclette party is a social gathering to leisurely enjoy this cheese and experiment with different flavor combinations. A Raclette dinner can last many hours. Just imagine yourself in a Swiss chalet, lounging by a roaring fire, cozy on fluffy pillows, with a Raclette grill and spread of cheese, meats, and vegetables. Why rush your enjoyment? Savor the flavor of the cheese and enjoy your wine and conversations. I like to leave my cheese on the grill until the top begins to brown.

Any cheese that melts well can be used on a Raclette grill such as Emmental, Appenzeller, Fontina, Mozzarella, and Gruyere. Feel free to experiment with different types of cheese like Midnight Moon or Chipotle Cheddar. I prefer to slice my cheese as needed to reduce waste and prevent the cheese from drying out. A Raclette grill is a great way to bring the family around the table and enjoy a fun and interactive dinner that is easy to assembly. It is the perfect solution when you don’t feel like cooking. Also, the top of the grill can cook kabobs, fish, mini-burgers, hotdogs, pizza, and quesadillas.

The only Raclette grill no no seems to be non-stick cooking spray. Do not use non-stick cooking spray as it will burn on to the grill. Also, don’t pile your Raclette dish too high as it has to fit in between the heating elements. Other types of Raclette grills include Raclette melters which can hold a wheel of cheese that has been cut in half and exposed to a heat source. These can be massive and can serve as the centerpiece in some Swiss restaurants.

Jaleo!

2010-03-04T12:11:00.004-05:00

I love Jose Andres! He has some amazing restaurants in the D.C. area as well as his own cooking show "Made In Spain". I love his show because he has a big personality and interjects cooking at home with scenes from his travels in Spain. He is also the Chairman Emeritus of DC Central Kitchen which is a wonderful program in DC that not only feeds the hungry but offers job training.

We have enjoyed the tasting menu at Cafe Atlantico which included some Mini Bar treats. One of those treats was a beet tumbleweed which was delicious but the show stopper of that meal was the Foie Gras soup. I tasted the grilled octopus at the Zaytinya table at an event, Sweet Charity, last year and kept going back for me. We have been to the Jaleo in downtown and recently visited the Crystal City location where we enjoyed the following.

Papas arrugas - Canary Island-style wrinkled baby potatoes served with mojo verde (cilantro, cumin, garlic, Sherry vinegar and olive oil sauce). Those little potatoes were delicious and creamy inside and I loved the sauce.

Dátiles con tocino ‘como hace todo el mundo’- Fried dates wrapped in bacon. I didn't expect them to be breaded in fried which was the turning point in the meal when I tossed out any hope of being gluten free. The dates inside were melted and their sweetness played well with the salty pork of the bacon.

Butifarra casera con ‘mongetes’ “Daniel Patrick Moynihan” - Homemade grilled pork sausage with sautéed white beans. The sausage was incredible, I love pork and the flavor of this sausage was comforting on such a cold winter night. I could have done without the beans as their flavor didn't speak to me.

Codorniz con salsa de romero y alioli con miel - Grilled quail with rosemary sauce and honey alioli. This was one of my favorites! I love to eat little birds and this one was so tender and the sauce was sweet and savory. I was happy to mop this sauce with some bread. The bread was disappointing as I do not often indulge in bread I always want it to be fresh, crusty on the outside with a softness inside. This bread seemed dried and old but a decent vehicle to eat more rosemary sauce and honey alioli.

Arroz cremoso de setas - Wild mushroom rice with Idiazábal cheese. This was my other favorite of the evening. As you can see I forgot to take a picture until it was mostly enjoyed. I love Idiazábal which is a firm smoked sheep's milk cheese but it does not have a strong smoked flavor.

Pato con peras - Marinated duck confit with pear sauce. If you haven't noticed, we love meat and like to eat a variety of animals both cute and ugly. The duck was tender and complimented by the pear sauce. I prefer my duck skin crispy while this one was heavy and fatty which was not so good once it got cold.

Conejo en salmorejo con purée de albaricoques - Canary Island-style rabbit confit with apricot purée. We eat a lot of rabbit as I can pick them up fresh from the dairy farm I visit on a weekly basis. I understand they are boney but I was not expecting to be served what amounted to a section of backbone which was more bone than meat. The chunks of white meat were slightly dry but very flavorful. I would not consider it confit as if it had been cooked in fat I would expect it to be more tender.

Cordero a la brasa con salsa de romero* - Grilled lamb chops with rosemary sauce. They were tasty, hard to share among 3 which is the issue with a few of these tapas. Some can be shared, some tasted, and some are best enjoyed alone. It is easy to rack up a big fat bill at Jaleo and still want to order more food as the selection is so appetizing.

This was one of the specials, I believe it was grilled eel served on mashed potatoes with balsamic onions. It was very delicious, we love eel, and the mash was very creamy.

Espuma de avellanas y chocolate - Chocolate and hazelnut mousse torte. I loved the hazelnuts they were crunchy, nutty, and sweet. But the cake did not seem very chocolatey or hazelnutty. I should have ordered some cheese.

Flan al estilo tradicional de mamá Marisa con espuma de crema Catalana - A classic Spanish custard dessert with ‘espuma’ of Catalan cream and oranges. Basically a flan and decent.

Pastel Vasco con helado de leche merengada - Basque cake with semolina cream, cinnamon-vanilla sauce & ice milk. This was interesting and the inside of this cake fascinated me. The stand out dessert was the ice cream served with this dish. We spent a lot of time trying to figure out its flavors as it was more than ice milk. There was vanilla, cinnamon, cardamom, and something familiar.

I highly recommend Jaleo but when we visited the downtown location we were dissapointed by the Paellas. Be sure to go to Jaleo with people who are willing to share and have good taste.

Prairie Breeze

2010-03-01T19:03:00.002-05:00

Prairie Breeze is made by Milton Creamery in Milton, Iowa. Milton Creamery sources its milk from five local Amish family dairy farms where the cows are milked by hand. The milk is of exceptional quality and produced using time honored methods. The cows graze on grass seasonally and are not treated with rBST.

Much like the farms producing their milk, Milton Creamery is a family business. Husband, wife, and children are involved in the business. Owner, Rufus Musser grew up in Lebanon County, Pennsylvania and in 1992 moved to southeast Iowa with his wife and five children. Rufus was approached by two Amishmen in 2002 who wanted Rufus to buy their milk and use it to make cheese. They started making Cheddar and fresh curds and their first batch of cheese was made on May 8, 2006. They now make Colby as well as some flavored Cheddars, Prairie Breeze and Prairie Rose.

In February 2007, Rufus's 16 year old son Galen took over the cheese making process enabling Rufus to focus on marketing and deliveries. I am amazed that such a young person is making such incredible cheese. Prairie Breeze and Prairie Rose were introduced in the late summer of 2007 and have been getting a lot of attention. It helps that they use exceptional milk and traditional methods to produce such delicious cheeses.

Prairie Breeze is a rindless cheddar that is aged for a minimum of six months. The block I enjoyed was made in the spring of 2008, giving it additional time to develop yummy flavor crystals. This cheddar is creamy and cruchy with notes of nuts, a touch of salt and a hint of sweetness and pineapple. This cheese pairs well with Champagne, Cabernet Sauvignon, Chardonnay, and your favorite beer.

When I first saw this cheese I couldn't help thinking, "Oh great, another Cheddar, just what we need". After tasting this cheese I was really surprised by how much I enjoyed it. I think this Cheddar differs from others because of the milk, the hand milking of the cows, the short distance the milk travels to the Creamery as well as the traditional time consuming methods that are used to make this cheese. If you come across this Cheddar, give it a try. I think you will be pleasantly surprised.

Midnight Moon

2010-02-15T16:17:00.002-05:00

I take cheese for granted, I always expect to find a large cheese selection from all over the world and not just from cow's milk wherever I go out food shopping. I grew up in a family where Pate, cornishons, and Chevre were present at every family gathering. I lived in a large city, Philadelphia, that had a number of cheese shops where even some of the small corner delis carried excellent cheese. I cannot imagine a time where cheese was limited, bland, and boring. But that time was not too long ago and the market for cheese in America was very limited. People wanted Colby not Brie, Cheddar not Chevre, Velvetta not Pecorino.

One of the women at the forefront of the American cheese revolution was Mary Keehn. She was a mother looking for a milk substitute for her children who had difficulty digesting cow's milk. Many people have issues with cow's milk and find goat milk to be a wonderful alternative. So Mary got a few goats and soon became a premiere goat breeder. With 50 goats she soon found that she had way too much milk and needed an outlet for the surplus. In 1983, I was a mere three years old, she started Cypress Grove.

It took a number of years before her cheese was accepted in the United States. She used the time to learn about cheese, care for her goats, land, and her small clientele. Speaking no French, she traveled to France and fell in love with the soft cheeses of France. She learned to make bloomy-rinded cheeses despite the language barrier.

In 2003 she sold off her goats to focus on making and selling cheese. The market for cheese in America had grown exponentially and Mary's cheeses were extremely popular. Cypress Grove makes many award winning cheeses such as Humboldt Fog, Purple Haze, Lamb Chopper, and Midnight Moon. Midnight Moon is one of my favorite all time cheeses, I love its flavor and texture.

Whenever someone comes up to my cheese counter and admits that they do not like goat cheese, I give them a taste of Midnight Moon. I often don't tell them it is a goat cheese until after they taste. So far, everyone has liked it and no one has yet to be upset that I forced them to eat goat cheese. When people hear goat cheese they think of a fresh tangy chevre but that is just one style of goat cheese. Midnight Moon is nothing like chevre, it is more akin to a Dutch Gouda and for very good reasons.

Cypress Grove started a production line in Holland, Cypress Crove Creamline. In 1992 they began producing Midnight Moon and Lambchopper. This was a time when Cypress Grove was outgrowing its Californian cheese making plant but was unable to financially expand beyond making fresh cheese. Cypress Grove Creamline was able to increase profits and offer great cheeses with a smaller financial investment.

Midnight Moon and Lambchopper are made following a Dutch Gouda recipe. This cheese was conceived in California and produced in Holland. Midnight Moon is encased in wax and develops a sweetness as it ages. This cheese is aged for a minimum of six months and during this time, the magic happens. This time allows the cheese to develop a sweetness but also pockets of salty crunch that are actually concentrated proteins. I love a cheese with a salty crystalline crunch. Midnight Moon has notes of caramel, brown butter, and nuts with a dense and creamy texture.

This cheese is wonderful on its own or served with walnut raisin bread or melted in an omelet. This cheese will pair well with many styles of wine such as Rose, Sauvignon Blanc, Pinot Grigio, Syrah, Pinot Noir, Chardonnay, Cabernet Franc, Dry Sherry, Gewürztraminer, Zinfandel, and Cabernet Sauvignon.

Garrotxa

2010-02-03T08:48:00.000-05:00

Garrotxa is a goat’s milk cheese from Spain which is made in the northern region of Catalonia in Girona. This region is unpolluted, mountainous, and rainy. The high rainfall provides rich lush grasses for grazing goats which makes for excellent milk.

Many believe Garrotxa is a new cheese but it is actually a lost cheese. After the Spanish Civil War and World War II, Spain was struggling with poverty. The Spanish government implemented a policy that basically outlawed small scale farming and production. Limits were placed on milk production forcing dairies to produce large quantities or cease production. This forced many small scale cheese producers underground and some cheese disappeared completely. In the 1990’s, the traditional recipe for Garrotxa was found and Garrotxa was resurrected.

Garrotxa is made using traditional methods with a modern twist. This cheese is aged for 4 months during which time it develops its natural rind which has a velvety texture and blue grey color. These small wheels of cheese are compact and semi-soft. The paste is snow white, smooth, creamy, and slightly flaky. The taste has notes of hazelnuts, lemon, and herbs. This cheese melts on the tongue and has a smooth finish. This cheese pairs well with sparkling wines, Albarino, Tempranillo, Grenache, Sauvignon Blanc, and Chardonnay.

You Don't Know Jack

2010-02-02T22:15:00.000-05:00

Only a few styles of cheese have originated in the United States. They include Brick, Colby, and Jack. Most of us are familiar with Monterey jack cheese as a young, mild semi-firm cow’s milk cheese. Since 1931 Vella cheese Company has been making a different kind of jack, Dry Jack. This Jack is aged for at least 7 to 10 months in order to develop a firm texture and a sweet nutty flavor. This cheese is great for grating, cooking, and snacking. Dry jack won the International Gold Medal in 1988 and the Gold Medal at the 2004 Los Angeles County Fair.

Vella Cheese Company began making cheese in 1931. The company started in response to abuses farmers encounter when selling their milk to the Sonoma Mission Cheese Company. Many local dairy farmers were not getting paid for their milk and wanted a new cheese company to buy their milk. The farmer’s approached Tom Vella to open a cheese factor and the farmers would give him the exclusive use of all their milk.

Vella Cheese Company started as a factory but they maintained their relationships with the local dairy’s whose milk they used. They still maintain these close relationships and the milk used for making cheese is never more than twelve hours old. Vella Cheese understands the importance of great fresh local milk and it shows in their cheeses. Now Tom’s son Ig is running the family business.

Dry Jack was created to satisfy the demands of Italian immigrants for cheese. During World War I, many popular Italian grating cheeses like Parmigiano-Reggiano and Pecornio Romano were no longer available in the United States. As refrigeration was also hard to come, the cheese had to be shelf stable and Mezzo Secco and Dry Jack were born. Mezzo Secco was discontinued in 1999 but Dry Jack is still going strong.

Dry Jack is hand-shaped in cheesecloth bags, then tied and pressed overnight. This creates a belly button impression in the middle of the wheel of cheese. The wheels are then brined for a few days and then air dried for a few weeks. The wheels are rubbed with Vella’s signature cure which is a mixture of unsweetened cocoa, black pepper, and soybean or safflower oil. Unlike Cocoa Cardona, the cocoa is not being used to flavor the cheese but to protect the rind. The oil prevents the wheels from cracking and the pepper and cocoa keep the oil in suspension and prevent flavors from penetrating the paste of the cheese. This enables the cheese to age for 16 months or more.

This cheese has a mild nature and is well balanced with notes of fruit and coconut oil. The texture is hard and crumbly with a rich flavor. This cheese is very wine friendly and will pair well with Merlot, Zinfandel, Syrah, Pinot Noir, Cabernet, Chardonnay, and Sparkling wines as well as beer and whiskey.

Chocolate and Cheese?

2010-01-30T08:19:00.002-05:00

No, I am not talking about the Ween album, but it is a good one.
If you have ever enjoyed a Chocolate cheesecake then you have experienced the flavor combination of chocolate combined with cheese. Many chocolatiers have began to add brie or blue cheese to their truffles and some offer chocolate cheese fudge. A Chocolate cheese called Chesdale has even gained popularity in Taiwan of all places.

Why Chocolate & Cheese? Both share the commonality of milk and richness. I enjoy both with some salt and love the combination of sweet and savory. Not every cheese will pair well with every chocolate but it is fun to play and experiment. This Valentine’s Day you could pick out a few chunks of cheese and a selection of chocolates and see what tastes good to your palate. Some recommendations I have found are Pierre Robert with raspberry or prosecco ganache and salt caramels with Valdeon and Mahon. You can have your chocolate and cheese separate or combined.

I have also enjoyed a smoked gouda and nutella sandwich but it has been awhile. A few of my favorite chocolate and cheese combinations are Capri Chocolate goat log which is a chocolate chevre that is excellent for making cheesecake, a heart shaped chocolate goat cheese with bourbon soaked raisins and walnuts, and Cocoa Cardona. Let us explore Cocoa Cardona.

Cocoa Cardona is a semi-firm goat’s milk cheese made by Carr Valley in Wisconsin. The rind is rubbed with cocoa powder to infuse the creamy cheese with a subtle chocolate flavor which is balanced by the sharpness of the cheese. This cheese took 1st place at the 2004 and 2nd place at the 2006 American Cheese Society Competition. Carr Valley’s head cheesemaker, Sid Cook is one of the few certified Master Cheesemakers in the United States.

If you want to enhance the chocolate flavor, you can drizzle this cheese with chocolate syrup or honey. This cheese is like a chocolate goat cheese truffle, a rich indulgence! This cheese will pair well with Syrah, Merlot, Gewurtraminer, Riesling, Chardonnay, and Sauvignon Blanc. I have adapted the following recipe for those adventurous enough to try this at home.

http://www.extremechocolate.com/the-harsh-reality-of-chocolate-cheese.html

Chocolate cheese fudge

Ingredients
1/2 pound of Cocoa Cardona, shredded
2 16-ounce boxes of fine confectioners’ sugar
1 cup of butter
1/2 cup of cocoa powder
1 teaspoon of vanilla extract
1 cup of chopped nuts (pecans and walnuts work best)
Instructions
1. Spray a 9×12 pan with non-stick coating.
2. Melt the cheese and butter together in a large saucepan on medium heat, stirring constantly.
3. Remove the mixture from the heat, mix in the nuts and vanilla extract, and set it aside.
4. Mix the cocoa and sugar together in a large bowl.
5. Fold in the cheese/butter mixture.
6. Press the resulting stiff concoction into the prepared pan by hand.
7. Pat the surface of the candy with a paper towel to reduce the amount of excess oil.
8. Put the candy into the refrigerator until it’s firm.
9. Cut it into squares.
10. Chow down on the home-baked chocolate cheese goodness — if you’re extreme enough.

Roaring 40's blue cheese

2010-01-14T15:37:00.000-05:00

Roaring 40’s is a blue cow’s milk cheese from King Island Dairy. King Island Dairy is located on King Island which is south of Melbourne, Australia in the Great Southern Ocean. King Island is one of the few remaining remnants of the land bridge that once linked Tasmania and Australia. King Island has pristine land but is plagued by fierce westerly winds which blow down form the 40 degree longitude which can cause treacherous seas. These winds came to be know by sailors as the roaring 40’s which is where this cheese gets its name.

These winds were also responsible for the shipwreck of many ships and many sailors lost their lives. These tragedies have affected the terrain of this small island. As many ships were destroyed near King Island, different things washed ashore, among these were straw beds. The seeds inside these beds began to germinate and spread across the island. This created extremely lush and pristine pastures.

Due to the Island’s climate, cows can be on pasture year round. The only thing that supplements their diet is kelp which has washed up on shore. King Island cows are well known for producing milk that is sweet, creamy, and pure. This milk goes into making all of King Island Dairy’s line of cheeses.

This unusual blue won “Champion Cheese” as the 2002 New York Fancy Food Show and was the 2006 Champion at the 78th Annual British Empire Cheese Show in Ontario, Canada. There are less than 2,000 people currently living on King Island. This has enable the Island to maintain its pristine pastures and avoid many pollution pitfalls.

Roaring 40’s is a rindless blue cheese that is matured in black wax to maintain moisture to create a smooth and creamy cheese. Very few blue cheeses are coated in wax but this cheese benefits greatly from its coating. This cheese has notes of honey and nuts which is balanced by minerality. This cheese will pair well with a smoky Australian Shiraz, dessert and fortified wines, Riesling, Gewurztrminer, Sauvignon Blanc, and Chenin Blanc. Try this cheese on a whole wheat cracker, currant bread, or Raincoast Crisps. You can also drizzle this cheese in honey or pair it with pears and walnuts.

Dinner at Mezzanine in Richmond

2009-12-21T20:57:00.010-05:00

Recently, Patrick and I found an excuse to go down to Cary Town in Richmond, VA. I wanted to eat at Mezzanine, a place I had wanted to try on a prior trip but found it closed. Once again it was closed, it only serves dinner and I always seem to be out looking for a meal at 3 in the afternoon. Mezzanine supports the local food movement by using local farm fresh ingredients. I am disappointed by their website and menu as it really did not give much of a back story for the restaurant.

http://www.mezzanine3433.com/

Patrick started with the beet salad which was served way too cold. The layers of goat cheese were creamy but tasteless. The citrus reduction and the beets were delicious. The salad had potential but serving cheese cold prevents the fats from giving their flavors.

I had a spinach salad with fried oysters, sun dried tomatoes, and bacon vinaigrette. The oysters were amazing, fried crisp outside and tender inside. The bacon vinaigrette had a nice smoky porky flavor but I could have used more bacon. I also could have used a bit more vinaigrette and a few more oysters. We wanted to order a whole basket of them.

Patrick had the Shrimp and Grits because he loves grits. This restaurant seemed to love grits as my entree was also served on a bed of them. Patrick's shrimp were overcooked but they are his least favorite part of this dish for that reason. The shrimp flavor in the grits is more enjoyable. I had the beef short rib that was swimming in hosin ju. The hosin ju was too sweet and needed balance, maybe something smoky. The first beef rib was fall apart tender but the other two were not. I like my meat to fall apart and these ribs fell short.

Their menu was promising and pretty decent despite a few differences in taste. The service was relaxed, laid back, and unremarkable. Our server was happy to tell us which items he liked and which items will soon be leaving the menu.

When we first sat down we were served a basket of New York Flatbreads. These crackers needed to be served with something to spread on them or dip into. As I was eating wheat at the time I really wanted hot fresh bread and butter. If I was in Richmond often, I would try this place once in a while as their menu changes frequently.

The King of English Cheese and the Wine of Philosophy

2009-12-19T09:21:00.003-05:00

Stilton is a classic cheese for the Christmas season which can be made more indulgent by pairing it with Port. There is a Christmas tradition of scoping out a wheel of Stilton and pouring in Port. This website http://fxcuisine.com/default.asp?Display=233 has a wonderfully detailed description of this process. They state that a “head of Stilton will take 2 weeks to drink a bottle of Port”.

Stilton was created in the early 18th century in the midlands of England. Stilton was named after the town of Stilton which is 80 miles north of London. Legend has it that in 1730 Cooper Thornhill, owner of the Bell Inn in the village of Stilton, discovered this blue cheese while visiting Leicestershire. He fell in love with the cheese and was granted full marketing rights to blue Stilton. The Bell Inn was located near a major stagecoach route between London and Northern England which helped to advance the popularity of the cheese. Frances Pawlett was a skilled cheesemaker in Wymondham who is credited with setting the standards for Stilton. Frances and her husband organized the first cooperative in the area to produce Stilton. Together, Thornhill and Pawlett helped to build the reputation and popularity of Stilton.

The Stilton Cheesemakers Association was formed in 1936 to lobby for regulations to protect the origin and quality of the cheese. Stilton was granted legal protection with a certification trademark 30 years later in 1966 and was the only British cheese to have this status. As Stilton has a Protected Geographical Status (POD), there are specific guidelines for its making. Stilton can only be made by authorized creameries in Leicestershire, Nottinghamshire, and Derbyshire. Stilton can no longer be legally made in the town of Stilton as it is not in one of the 3 permitted counties. There are only 6 creameries currently producing Stilton. Stilton can only be made from local pasteurized milk. Stilton can only be made in the traditional cylindrical shape and it must develop its own coat or crust on the outer rind. Stilton is never pressed and has delicate blue veins radiating from its center. Stilton will have a typical fat content of 35% and protein content is 23%.

Stilton is considered the King of English cheeses. The British enjoy their cheese and cheese has become a part of their popular culture. Most of us are familiar with the Monty Python cheese shop sketch and Wallace & Gromit and their cheese loving ways. The British Cheese Board conducted a survey in 2005 that reported 75% of men and 85% of women experienced “odd and vivid” dreams after eating a 20 gram serving of Stilton half an hour prior to bedtime. Try some Stilton before bedtime and be sure to keep your dream journal by your bedside to capture those vivid dreams upon waking.

When storing Stilton, keep it tightly wrapped and store in an air tight container. This will prevent your cheese from drying out and protect your other food items from being tainted by blue mold. This cheese will keep in the fridge for weeks and it will continue to mature as it ages becoming more intense in flavor. I do not often advocate the freezing of cheese but as the Stilton cheese website, http://www.stiltoncheese.com/using_stilton, states it “freezes beautifully. Simply cut into easy to handle portions, wrap in cling film or foil and freeze for up to 3 months. De-frost slowly – preferably in the fridge overnight. Allow to reach room temperature before serving.”

Stilton pairs well with pears, celery, walnuts, and charcuterie. It can be added to sauces, soups, salads, and burgers. Stilton can top a steak, cracker, or bread. Stilton enjoys sweet accompaniments so experiment with chutneys and sweet breads or crackers. Stilton pairs well with sweet wines, sherry, and Shiraz. Port is the preferred drink to enhance Stilton so let us explore Port.

The origins of Port lie in the Douro Valley of Portugal. It is a fortified wine which means grape spirit is added during fermentation to halt the fermentation process. This leaves the wine with more residual sugar and higher alcohol content. This made shipping Port from Portugal to England much easier as the alcohol and sugar increase its shelf life.

Port is very sweet and usually served after dinner with dessert. There are several styles of Port and The Vineyard offers a wide variety for you to choose from. Any Port will pair perfectly with Stilton. Port and Stilton are a classic match because they provide a wonderful balance for each other. The sweetness of the Port is balanced by the saltiness of the cheese. The flavors combine on the tongue to form a unique flavor.

Port should be served at a temperature between 65 and 68 degrees Fahrenheit. Your glass should be filled no more than half way to appreciate its aroma. Most Ports can be enjoyed after opening but Vintage Ports require decanting. To decant a Vintage Port, stand the bottle upright for at least 24 hours and up to one week, to allow time for the sediment to settle to the bottom. If the cork breaks, strain the wine while decanting but do not use paper filters as it will affect the flavor. If you love Sabrage service for opening Champagne, you can open your Port with traditional Port tongs. The tongs are heated to red hotness then clamped around the neck of the bottle below the cork and above the shoulder of the bottle for 1 to 2 minutes. Then apply a wet towel to the same spot and the rapid change in temperature will cause the glass to cleanly break.

Port is traditionally served at the end of a meal and leisurely enjoyed. Port can have a warm calming affect and is considered the “wine of philosophy". Contemplatively sip your Port and nibble your Stilton and enjoy stimulating conversations. Maybe Mr. Chesterton was sipping Port and enjoying Stilton when he wrote his Sonnet to a Stilton Cheese.

Sonnet to a Stilton Cheese:

Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I–
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading “Household Words”,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.

- G.K. Chesterton

Stilton and Port are wonderful for cooking and baking, together and on their own. Last Christmas I made this wonderful Pear, Walnut, and Blue Cheese Crumble. I have included this recipe and others below. Happy Holidays.

Pear, Walnut and Blue Cheese Crumble

http://www.foodnetwork.com/recipes/emeril-lagasse/pear-walnut-and-blue-cheese-crumble-recipe/index.html

• 6 large pears, peeled, cored, and sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup plus 1 tablespoon flour
• 1/4 cup sugar
• 2 tablespoons Ruby Port
• 1/2 cup finely chopped walnuts
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• 3/4 cup crumbled blue cheese
Directions
Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking dish with butter and set aside.
In a bowl, toss the pear slices with the lemon juice. Add 1 tablespoon flour, the sugar, and port, and toss to combine. Arrange in the prepared dish. In a bowl, combine the remaining 1/2 cup flour, finely chopped walnuts, brown sugar and salt. Add the butter, working in with your fingertips until it resembles coarse crumbs. Sprinkle over the pear mixture. Bake until the pears are tender, the juices bubble, and the crust is golden, 40 to 45 minutes.
Remove from the oven and sprinkle the cheese over the top. Cook until the cheese is melted, about 5 minutes. Remove from the oven and let sit for 10 minutes before serving.

Aged Blue Stilton and Port Souffle

http://www.thomashoestevenson.com/downloads/recipe_3_US.pdf

Serves 1
85g/3oz Aged Blue Stilton®
2 tbsp Port
3tbsp heavy whipping cream
1 egg yolk
3 egg whites
1 tbsp lemon juice

1) Preheat the oven to 200°C/400°F. Place the Aged Blue Stilton®, Port and cream into a non-stick ovenproof skillet. Heat gently untill
the cheese has melted and the mixture is smooth. Remove from the heat and stir in the egg yolk.
2) In a bowl, whisk the egg whites with the lemon juice until stiff peaks form when the whisk is removed. Fold the egg whites into the
cheese mixture.
3) Transfer to a ramekin dish and bake in the oven for 6-8 minutes, or until well-risen and lightly golden on top.

Port & Stilton Sauce

http://www.ochef.com/801.htm Adapted from the Dairy Book of Home Cookery — Everyday Specials

Ingredients:
4 ounces (125 grams) Blue Stilton
6 tablespoons of mascarpone cheese
3 tablespoons of Port
3 tablespoons pine nuts
Instructions:
Blend the cheeses and port in a food processor or blender. Put the mixture into a saucepan and heat gently until melted and bubbling; add already warmed pine nuts and seasoning to taste.
If you are serving the sauce with steaks, cook the steaks and add them to the sauce and cook for a further 1-1/2 minutes. Garnish with parsley and serve with a selection of traditional vegetables.

Stilton, Port and Walnut Paté

http://gloriousfoodandwinerecipes.blogspot.com/2006/12/stilton-and-port.html

225gr Stilton
50gr unsalted butter
3 tbsp Port
125gr chopped walnuts
Place the cheese, butter and Port in a food processor until the mixture is smooth. Transfer the mixture to a mixing bowl and add the walnuts, mix. Place the paté in a serving bowl, cover with cling film and chill till ready to serve.

What is Local?

2009-12-12T09:04:00.000-05:00

Buy Fresh Buy Local, Locavore, the 100 mile meal, Local Food. We hear a lot about local food these days but what does local food really mean? How local is local? The answer is surprising. Some farmers markets clearly define what they consider local. Freshfarm Markets consider local to be within 200 miles, the Farmers market in Lorton will only accept producers within 125 miles. Whole Foods considers local to be within a day’s drive. My husband and I drive to Michigan in a day which takes about 9 hours but I would never consider an apple from Michigan to be local. When I checked their website, they states that a day’s drive is 7 hours and individual stores may establish a shorter distance to define their local foods.

I recently learned that a large scale dairy producer trucks his milk from Virginia to Pennsylvania for pasteurization and then drives it back to Virginia. Is that milk local? Many foods are grown in one area and then transported to a different area for processing. Then the items still have to be transported to the consumer and they might even make another stop before getting to market. Some produce is sold wholesale and has to be transported to a warehouse location before it makes the market. If produce was labeled with the miles it took to reach the shelf from start to finish, people might think differently about their food.

Food travels an average of 1,300 miles from farm to table and can spend 7-14 days in transit before it arrives at the supermarket. That is a lot of time and distance for who knows what to happen to those food items, not to mention that produce will lose vitamins and minerals in time. I think food that travels a short distance will be fresher, healthier, and less beaten up by a long commute. In 2007, a study was conducted by the Dewey Health Review which examined the diet of 100 people between the ages of 18-55 who enjoyed a diet of local food that was grown within an 80 mile radius. The study found a 19% increase in the sturdiness of bowel movements and a drop in sleep apnea and night terrors.

Michael Pollen often uses the term food miles which refers to how many miles the food must travel before it makes it to your plate. If I get lamb from New Zealand or carrots from California, I picture the food swimming in oil. How much oil did it take to transport these items? How much pollution was released into the air? Buying local food will reduce our dependence on oil, congestion on our roadways, and the amount of pollution that is released into the air. There needs to be a better way for local food producers to reach the average customers. Virginia is an agricultural state that has many productive farms. This makes me wonder why most of the local produce I see in supermarkets comes from Pennsylvania. Virginia is a producer of cheese, meat, vegetables, and fruit. Our farmer’s markets are filled with apples, peaches, beets, greens, carrots, potatoes, figs, corn, tomatoes, berries, and asparagus when in season, just to name a few. Farmer’s markets can offer a greater variety of produce that would not be available in supermarkets. Farmer’s markets can promote local obscure varieties and tell you how to enjoy them.

A locavore is a person who values local food as their primary deciding factor when choosing food. The term was coined by Jessica Prentice from San Francisco for World Environment Day 2005. It was intended to promote the idea of enjoying a diet that consists of food harvested from within a 100 mile radius. The New Oxford American Dictionary chose locavore as the word of the year in 2007.

The local food movement is a group effort to encourage locally based and self reliant food systems. The local food movement values sustainable food production, processing, and distribution. They want to enhance the economic environment and social health of the area. Local food systems remove the middle man and encourage relationships between producer and consumer.

Why buy local? You can enjoy fresh food, support the local economy, and reduce your environmental impact. I like to think about the process my food endures before it gets to my kitchen. I drive to a farm to get my milk, butter, eggs, and the occasional duck or chicken. I know where these items came from and I know what they eat and who takes care of the animals and makes the end product. I know how many miles they had to travel before making it into my fridge.

Many farms in Virginia offer community supported agriculture or C.S.A programs. People buy a share in the farm and enjoy its bounty. Many farms sell at farm stands and farmers markets. But it is daunting for a small farm to sell to a national supermarket chain. Whole Foods wants its producers to have a large amount of liability insurance which may be unreasonable for the average small scale farmer.

People often argue that shopping at Farmer’s Markets is too expensive. But many people consider cost per calorie instead of cost for nutrition. The dollar menu may sound like a deal but that food is not healthy. Some CSA’s and buyers clubs can make eating local less expensive. Industrialized, commodified food is often cheaper due to governmental subsidies and tax breaks. Organically and sustainably grown food cost more because of many of these government subsidies which favor big agricultural business. Currently there are three farmer’s markets in the D.C. area that accept EBT cards. More and more farmer’s markets nationwide are accepting food stamps.

For every $100 spent in our local economy, $68 of those dollars return to the community in taxes and payroll. Buying local is a great way to keep money in the area you live. Not to mention supporting small local business. Every $1 spent locally will see a return of $.45 into the community compared to a return of $.15 on non-local items. The 3/50 project asks people to pick 3 local independent businesses and spend $50 once a month at these businesses. If half the employed population spent $50 a month in locally owned independent business it would generate more than $42.6 billion in revenue

Since 1935, 4.7 million farms in America have vanished. Currently there are less than 1 million farmers in America who farm as their primary occupation. Most farmer’s must work an off-farm job at some time to support their farm. Farming is hard enough without working a second job. Supporting local food supports local farms and local people. I care about local food and value the people who produce it. I want to support local farmers in my community and I want to live sustainability. Today is the first Save Our Food local food Holiday Festival. I am excited to check it out and share my experience with you.

I am Thankful for American Cheese!

2009-11-26T12:48:00.001-05:00

What is the first thing that pops into your mind when you hear American cheese? Do you think about American cheese slices, Kraft singles, and Velveeta? These cheeses give American cheese a bad name. As a child my favorite cheese was, government welfare cheese. I used to love these enormous orange blocks of cheese that would come in a cardboard box. Sometimes I wish I could still get this cheese but I am happy to longer need this cheese. America has done so many awful things to cheese, we have even put cheese in a can which you can spray directly onto a cracker. Growing up in Philly, home of the cheesesteak, you would have to choose between cheese whiz, American cheese, and provolone at Pat’s steaks.

Cheese has been apart of American since the beginning, as soon as British colonists arrived in America they started making cheddar. American cheddars were being exported to England by 1790. The British called these cheddars “American cheese” or “Yankee cheese”. In 1878, The New York Times gave the total amount of cheese being exported to be 355 million pounds a year with the potential to reach 1,420 million pounds. American cheese was considered by the British to be inferior but cheap and therefore popular. This is where the idea of American cheese being inferior originated. An article from 1878 mentions that exceptional American cheeses were often relabeled under European names after export leaving the low grade cheeses to be labeled as American.

The term “American cheese” was first used in 1804 and appeared again in The Uncommercial Traveller by Charles Dickens in 1860. Americans have called their cheddars “yellow cheese” or “store cheese” or “apple pie cheese”. With the increase of cheese factories in the 1890’s, these cheeses were called “factory cheese”. In the 1920’s these cheeses were often called “rattrap cheese” or “rat cheese”. That does not sound tasty; no wonder cheese had a bad reputation for so long.

The legal definition in America for “American cheese” is a kind of pasteurized processed cheese. Today there is a new term for cheese, American Artisanal cheese which is cheese made by hand in small batches. In the late 70’s and early 80’s, American artisanal cheese began to grow in popularity. Factory made cheese manufactured by large companies dominated the market but there were a few small cheesemakers. The Vella Cheese Company started in 1931 and Maytag Dairy started in 1941. Both of these companies are still making excellent cheese.

In the summer of 1942, the US imposed restrictions on cheese consumption because of the war. This conservation measure allowed American cheese to be the only type of cheese to be legally consumed. This was to encourage wartime patriotism and due to the surplus of American cheese and lack of European cheeses. The ban took effect May 4, 1942 and was quickly repealed on August 1, 1942 due to public response and complaints from British exporters that it damaged morale and solidarity between the US and Britain.

Growing up, cheese was a major part of every family gathering. I can remember my mother making special trips to Trader Joe’s in the early 90’s just for cheese. Saint Andre became a family favorite along with fresh chevre that was often drizzled in olive oil and coated in spices. Pate, pumpernickel, and cornichons always had space on our table. I can remember teasing my aunt about cornichons just being little pickles. I was lucky to grow up in Philly because I can always remember there being Claudio King of cheese, DiBruno, and the Reading Terminal, with wonderful cheese selections. Even the small mom and Pop delis had some pretty great cheeses. I first fell in love with Prima Donna when I was living next door to a small family deli on Passyunk Avenue.

Cheese has come a long way in the United States. The American Cheese Society was founded in 1983 to promote American made cheese. The American consumer is more interested in cheese these days and more interesting cheeses are being imported into America. There has been an increase in the number of cheese specialty shops in America and an increase in cheeses available in supermarkets. The American cheese palette is growing beyond cow’s milk cheeses to include sheep and goat cheese.

America is the world’s largest cheese producer making 30% of the world’s cheese. Germany is the second largest producer followed by France, Italy, and the Netherlands. The largest exporter of cheese is France and then Germany based on monetary value. 95% of the cheese produced in Ireland is for exporting, 90% in New Zealand, 72% in the Netherlands and 65% in Australia. The largest importer of cheese is Germany followed by the UK and Italy. The largest consumer of cheese per capitia is Greece followed by France then Italy. As of 2003, Americans ate an average of 31 lbs of cheese per person with Mozzarella accounting for about 1/3 of this consumption.

America is producing some amazing cheese, many of which are being recognized in Europe. American made cheeses won 140 International awards in 2006. Some popular American cheeses being imported to Europe are made by Marin French, Cypress Grove, Vermont Shepherd, and Fiscalini. In 2003, Rogue River Blue won the best blue cheese award at the World Cheese Awards. In 2007, Rogue River Blue became the fist raw milk cheese made in America to be approved for exporting into Europe. American made cheeses are extremely expensive in Europe. Rogue River Blue costs about 65 GBP (Great Britain Pounds) per kilo (which is over 2.2 lbs). This high price tag has not stopped Rogue River Blue from being a popular cheese in Europe.

Stephane Blohorn is the owner of Androuet, a chain of cheese shops in France whose website lists over 30 different American made cheeses. But they would not stock these cheeses because “The French go first to French cheese”. A new idea is beginning to change this mentality and that is terrior. This term has been common in the wine industry to describe a climate, soil, and location of a certain region which imparts unique qualities into the wine. This notion is becoming popular in the cheese world. Laure Dubouloz, manager of Maison Mons, an affineur near Lyon says “U.S. terrior is as good as the French”. He goes on to state that French cheesemakers are very traditional whereas American cheese makers attempt to create something new and different.

Thanksgiving is an American holiday which calls for American artisanal cheese. Some of my favorite American cheese and cheesemakers are:

Cypress Grove, makers of Purple Haze, Midnight Moon, Lamb Chopper, and Humboldt Fog.
Dante is an aged sheep’s milk cheese from Wisconsin.
Roth Kase Grand Cru Gruyere Surchoix
Rouge Creamery makers of Smokey Blue and Lavender cheddar.
Kenny’s farmhouse makers of Awe Brie
Tumalo farms makers of Pondhopper and Tumalo Classico
BeeHive Dairy in Utah makers of Sea Hive and Barely Buzzed

What is your favorite American cheese? Happy Thanksgiving and thank you for reading!!

"Cheese from the ewe, milk from the goat, butter from the cow."

2009-11-20T14:14:00.002-05:00

Cheese is made from milk and milk comes from many different mammals. The most popular milk types for cheese making are cow, goat, sheep, and Water Buffalo. There are cheeses made from Yak and even reindeer milk. Today I will focus on the more common types of milk being cow, goat, and sheep.

In most countries around the world, goat milk is preferred making it the most consumed type of milk. Goat milk is pure white and naturally homogenized. The fat in cow’s milk will rise to the surface whereas the fat globules in goat milk are much smaller and will remain suspended. Goat milk is lower in lactose and is easier to digest than cow’s milk. People who have issues with cow’s milk will often find goat’s milk to be a wonderful alternative. Goat milk is a great source of protein, calcium, phosphorus, vitamin B2, potassium, and the amino acid tryptophan. Goat’s milk also has anti-inflammatory compounds called oligosaccharides and can enhance the metabolism of iron and copper. Goat’s milk can be frozen and stored for up to 30 days. Freezing goat’s milk and using it for cheese making will result in a more delicate curd.

Goats lactate for ten months and their milk will become scarce as they move into their breeding season. For this reason, goat’s milk is harder to come by in winter but the milk will have a higher butterfat content. Goats are milked twice a day and can produce between 3-5 quarts of milk per day. Milk from the Nubian breed has larger fat globules and is great for making soft and semi-firm cheeses. The Toggenburg breed of goat will produce milk with smaller globules which is great for making sharp aged cheese.

Goat milk can taste sweet with a salty undertone. Goat’s milk cheese can have a tangy flavor that will mellow with age. There are many different kinds of cheeses made from goat’s milk ranging from fresh and soft to aged and hard. There are also yogurts, ice creams, and butters made from goat’s milk. People often tell me they do not like goat cheese but I argue they have not met the right goat cheese yet.

We have been milking sheep longer than we have been milking cows but there are only 100 sheep dairies in the United States. Sheep milk is rich, concentrated and has the highest amount of fat and protein when compared to cow and goat milk. Sheep’s milk is also higher in nutrients than cow or goat milk. Sheep milk is rich in Calcium, Potassium, Phosphorus, Magnesium, Sodium, Folate, Vitamin A and C. It also provides Iron, Zinc, Selenium, Riboflavin, Thiamin, Niacin, Panthothenic acid, Vitamin B6 and B12. Sheep’s milk can help reduce cholesterol as its primary fats are heart healthy monounsaturated and polyunsaturated. Sheep’s milk contains medium chain triglycerides which may reduce cholesterol.
Sheep’s milk also has high levels of conjugated linoleic acid which can fight cancer and reduce fat. The fat globules in sheep milk are small and people who cannot tolerate cow or goat milk can often enjoy sheep milk.

Lactating ewes of any breed can be milked. There are more than a dozen sheep breeds that specialized in dairy producers. Only a few of these breeds are available in the United States, the East Friesian and Lacaune. These breeds will produce 400-1,100 pounds of milk per lactation as compared to the 100-200 pounds of milk per lactation for conventional sheep.

Sheep milk is sweet, nutty, and creamy. Sheep have the shortest lactation period and can produce milk for up to eight months. Sheep are milked twice a day and can produce about a quart per day. Sheep milk has more solids than goat or cow milk which means more cheese can be made from one gallon of sheep milk. Goat and cow milk will yield 9-10% cheese where sheep milk will yield 18-25%. Sheep produce less milk than cows and goats making it four times as expensive. Freezing does not alter the cheesemaking ability of sheep’s milk which can be frozen and stored for up to 30 days

Cow’s milk is 88% water, 5% lactose, 3.5-5% protein, 3-5% fat and minerals and enzymes make up the remaining percentage. Cow’s milk has the highest amount of carotene which makes the milk look yellow. Cow’s milk can taste earthy and grassy but taste will depend on season. Cows have a longer lactation period than goats and sheep. If the breeding is staggered for a herd of cows, they can be milked year round. Cows are milked twice a day and can produce between 8-20 quarts of milk per day. One gallon of milk will produce about a pound of cheese. Cow’s milk cannot be frozen and used for cheese making. Milk from Jersey and Guernsey breeds of cow have the largest fat globules making their milk wonderful for making soft and semi soft cheeses. Ayrshire milk has the smallest fat globules and is great for making sharp Italian cheese and long aged Cheddar.

Cow’s milk is a great source of iodine, calcium, Vitamin D, tryptophan, riboflavin, phosphorus. Cow's milk is also a good source of protein, potassium and Vitamin B12, K, and A. Grass fed cows produce milk with conjugated linoleic acid which can prevent cancer, lower cholesterol, and prevent atherosclerosis.

Many people will argue that the best way to enjoy cow’s milk is to drink it raw. When milk is referred to as raw, it means the milk has not been pasteurized. Raw milk contains components that assist in killing pathogens, preventing pathogen absorption, and strengthen the immune system. Many of these immune enhancing and antimicrobial components are greatly reduce by pasteurization and destroyed by ultra-pasteurization. Raw milk is safe only if it comes from a safe producer. Do you know where your milk comes from?

Raw milk can be legally sold in 28 states within the United States. Many cheeses are made using raw milk. In the United States, raw milk cheeses must be aged for a minimum of sixty days before they can legally be sold. After sixty days, the acids in the cheese have killed any harmful pathogen. Raw milk cheeses are legal and widely available in Europe. A recent report issued by the Australian government argues that producers can make raw milk cheese equivalent to pasteurized cheese in safety.

Don’t judge a cheese by its milk type unless you have allergies or lactose issues. You might be surprised by how much you enjoy a Goat Gouda or Sheep’s milk brie. There is also a variety of cheeses made using two or more milk types. Try a mixed milk cheese like Menage and taste what you have been missing. "Cheese from the ewe, milk from the goat, butter from the cow" is an old Spainsh Proverb that seems to say the best milk comes from goats, butter from cows, and cheese from sheep. There might be some truth to that but I love cheese made from all of them.

Tools of the Trade

2009-11-10T11:32:00.003-05:00

This past Friday I was in Fredericksburg and found what I had been missing, a really big cheese knife. I bought myself a 14 inch Lamson Sharp two handle cheese knife. This thing is like a machete, when I washed it for the first time and again on the second time, I sliced that sponge like butter. This knife is sharp and wonderful for cutting into big wheels of hard aged cheese like Gouda or Montasio. This knife isn’t necessary for the average cheese enthusiast but is a must have for any serious cheesemonger. There are a few tools on the market that will help the home cheese lover enjoy their cheese more.

If you love cheese, you should have a cheese plane. These are often called Norwegian cheese planes because they were invented in Norway and patented in 1925 by Thor Bjorklund who was a carpenter. He designed the cheese plane based on a carpenter’s plane to give thin and uniform slices of cheese. Cheese planes are excellent for hard cheeses and are great at removing mold from the surface of cheese. If a cheese is moldy, just shave it off and it is good as new. The cheese plane can also be used to slice vegetable like cucumbers.

Cheese wires are great for cutting softer cheese like mozzarella or a Colby style cheese. They can also be great for younger cheddars but the wires can break and will need to be replaced. You can also use a classic hard boiled egg slicer to cut uniform pieces of mozzarella with one slice. There are some nice cheese boards that have this style of cutter built in which is great for party convenience. If I am hosting a party, I do not like to cube the cheese ahead of time as the cheese will dry out. I like my guests to hack away at chunks of cheese and the cheese wire and board all in one makes this very easy.

There are also cheese knives which have a ticker handle and the blade is thinner at the top and gradually widens towards the tip. This can look like a cleaver as it is often square and is wonderful for cutting cheddars. This knife can also have holes in the blade as this prevents the cheese from sticking to the knife. Stainless steel is the best choice for a cheese knife as it is easier for the cheese to be removed from the knife without sticking. This knife is great for cutting cake, butter, hard boiled eggs, and anything that would stick to the knife.

This knife also comes in another style that does not look like a cleaver. The blade has large cut out sections to prevent sticking and crumbling and is serrated. These are sometimes called tomato knife. This knife is great for cutting soft to semi firm cheeses and is one of my favorite knives. I got a set on eBay that says cheese down the blade in cut out letters. These often have a forked tip to pick up and serve the slice of cheese.

There is also a fine knife for soft cheese that has a rather dull blade and is very slim. This knife is wonderful for blue cheese as well as soft cheeses. Soft cheese can also be cut with a spreader. You can use the edge of the spreader to get a bit of cheese and then spread it on a cracker. I am not much for spreading and squishing cheese on to delivery systems as this makes the rind distribution uneven. A spreader is great for chevre and soft cheeses when you cut open the top and dive into the delicious goo. Butter knives work just as good as cheese spreaders.

There is also the Girolle cheese shaver which was first used in Switzerland for Tete de Moin or Monk’s Head cheese. This is a firm full fat cheese when cut with the Girolle forms rosettes. This cheese is never supposed to be cut, you should slice off the top rind and shave away. An entire wheel of Tete de Moin would be placed onto the spindle then slide on the handle and crank away. Wheels of this cheese average about 1 ½ - 2 pounds. Shaving the cheese this way brings out the aroma and flavor of the cheese. This cheese has been made for the past 800 years but the Girolle was not invented until 1982. Tete de Moin has become more popular sine the invention of the Girolle. They used to have to shave this cheese the hard way. If you love gadgets, this is a cheese tool for you but I hear Alton Brown’s voice in my head bemoaning uni-taskers. You could also use a box grater or microplane which is also useful for grating Parmigiano Reggiano and other hard aged cheeses.

This brings us to cheese boards and how best to serve the cheese now that you have the cutlery. Cheese boards should be durable and easy to clean. Marble cheese boards are heavenly during the heat of the summer as the marble will help the cheese stay cool. There are some great cheese boards out there that also provide a home for your cheese knives. Bamboo is great for cheese boards as they absorb less moisture, are harder than maple and very durable. Knife marks are not easily visible on bamboo boards. Bamboo is a renewable resource and environmentally friendly.

There are some nice slate boards on the market that provide a stunning visual display and the ability to write the name of the cheese on the board in chalk. There seems to be some debate about weather these are appropriate surfaces for cutting cheese. Artisanal’s website says there are not useable as cutting boards but this information was nowhere else to be found. Slate scratches easily and is made from compacted shale and clay which is basically mud. I am not able to recommend or discourage slate cheese boards.

It isn’t necessary to buy a bunch of new kitchen toys to enjoy cheese but some will make it a bit easier. You can use a decent chef’s knife to cut hard cheese and a pairing knife for softer cheese and a standard wooden cutting board to serve them on. The most important thing is to enjoy your cheese at room temperature. There is a great picture of cheese knives at http://www.andrewsmcmeel.com/knives/knives.html. See if you can pick out from the photo which is what kind of knife.

Enjoy!

Wheat Hates Me

2009-11-07T22:03:00.001-05:00

Wheat, oh how I love the things you can do with flour. Bread is such a staple of life. Crusty baguette with cheese, croissant, bagel, muffin, cookie, and even sweeter, cake, pie, tarts, brownies, then there is breakfast, toast with butter and jam, waffles, pancakes, strata, and breakfast for dinner was always a special night. And how about dinner, pasta, pizza, anything breaded, and for lunch there is no sandwich without two slices of bread and there are so many sandwiches and very few substitutes for them. How I have been craving a sandwich. Crisp golden crust that crumbles to flake when you bite it and the center is so soft and chewy.

I used to live a block away from two of the best bakeries in South Philadelphia, a French boulangerie that did a wonderful baguette and a version with chocolate, as well as cheesy bread and croissants and the other was a wood fired Italian bakery. We could stand in our tiny bricked backyard or even just standing in the kitchen and smell burning wood and baking bread. But bringing any of these things into the house was just asking for it. Hot fresh bread, how could I stop myself from consuming all of it? It would be eaten way quicker than a loaf of sandwich bread would ever go.

When I was backpacking through Europe for four and a half months I lost a fair amount of weight. My mother was so shocked when she laid eyes on me upon my arrival home. Eventually I gained it all back by eating bagels. I find bread and carbs to be so comforting and delicious. I was never into the Atkins low-carb crazy. Honestly, I am a wheat junkie. I shouldn’t touch the stuff but it’s all I ever want and if I get some I only want more. And there is no substitute for flour. I have tried many imitators but I want the real thing. How can it be so bad for me?

Well how bad is it? I have arthritis everywhere and wheat is inflammatory so it causes my already painful joints to feel even worse. There is a magazine for Celiac disease called Living Without. How sad is that? So please do not tempt, offer, or give me wheat. There will be a few occasions between now and 1/2/10 when I will indulge but after that so much will be a no.

At least I do not need crackers when it comes to cheese but it does make eating some soft cheeses easier. And yes that includes beer. But I shouldn’t be drinking alcohol anyway which is also on the chopping block. My last meal would be fresh hot bread basket with butter and jelly and can I also have a sandwich with cheese or a grilled cheese or a Panini. Oh to dream…

The running of the cheese

2009-11-02T17:50:00.000-05:00

This time of year is very special when it comes to cheese. As the weather turns cold, my appetite moves toward richer, heartier flavors. The time for fresh goat’s milk cheese has been replaced by a craving for fondue and raclette. This time of year is wonderful for cow’s milk cheeses that have matured for 12 or 24 months and the best surface ripened cheeses of the year. Surface ripened cheese will soon start to ooze their delicious creaminess. I like to think of this time of year as the running of the cheese.

Surface ripened cheeses are called surface ripened cheese because they ripen from the outside into the center of the paste. They can also be called soft ripened cheese as they are soft when ripe. The soft ripened family includes double and triple crème cheese. Double crème cheeses contain over 60% fat in the solid matter and triple crème is over 70% fat in the solid matter. Saint Andre is a triple crème and Chaource is a double crème cheese. These rich creamy cheeses may seem like a sinful indulgence but are no worse than any other cheese. One ounce of brie has 8 grams of fat and one ounce of cheddar has 9 ½ grams of fat.

So why is this the best time of year for soft ripened cheese? The answer is in the milk and what the animals were eating. A chunk of Brie you buy today may have been made in September. What were the cows doing in September? They were out grazing on lush summer pastures and eating some of the best grasses and wildflowers of the season. The animal’s diet will affect the flavors of the cheese.

Toward the end of summer, the animals reach the end of their lactation cycle and prepare for a new breeding season. The animals will produce less milk but this milk is more concentrated in protein and butterfat. Milk is composed of water, butterfat, lactose and proteins. The butterfat and protein are very important to cheese making as they give flavor. The butterfat content of milk will be higher towards the end of an animal’s lactation period. This means excellent milk to make cheese. Summer milk has been found to have higher amounts of beneficial antioxidants, fatty acids, and vitamins.

I personally drive out to a farm every week to pick up milk. I notice my milk will stay fresh longer in the summer and in winter it can go bad before my next weekly trip to the farm. Summer milk also tastes better and some cheeses are made only using summer milk. A French study of Alpine Gruyere found more flavor compounds in the cheese made with summer milk. Summer may be over but we can still enjoy the flavors of summer in soft ripened cheeses.

To make a surface ripened cheese, the milk is inoculated with bacteria or the curds are placed into a mold and then sprayed with bacteria. These bacteria will develop a soft downy mold on the outside of the cheese. It can take a few weeks for the rind to develop a nice downy sweater of mold. These cheeses are usually available a few weeks after they are made and will continue to ripen as they age.

Mold is a wonderful and important part of the cheese making process. The mold on soft-ripened cheeses will help the cheese ripen from the outside in. The bacteria in the mold will break down the fat and protein within the cheese. This is what makes cheese alive, the fact that there are bacteria digesting the cheese to help the cheese achieve its optimal taste and texture. The mold forms a natural edible rind and imparts flavor to the cheese. You can eat the rind of any cheese as long as it is not wax, wood, or leaves. Weather you enjoy the taste of the rind is up to you.

When you look at a soft ripened cheese, notice the area between the rind and the paste. This area is called the creamline and shows the breakdown of fat and protein. Once the creamline becomes darker and starts to ooze, you know that cheese is ripe and ready to eat at its peak. Surface ripened cheese will be ripe when there is no flaky center and they are soft and moist. If you press the rind, the mark will slowly spring back.

Soft ripened cheeses can be enjoyed on their own, on a cracker or bread but they can also be used in a salad and you can also cook with these cheeses. They compliment meat and poultry and impart a rich smoothness to sauces. They can top a pizza and melt well. Their flavors can be enhanced by the proper beverage. The richness of soft ripened cheeses requires a good amount of acidity to cut the fat. Champagne and sparkling wines have a nice acidity but even better than acidity, they have bubbles. These bubbles act as scrubbers and will clean away the richness from the cheese and cleanse the palate. These cheeses will also pair well with a hard cider, Pinot Noir, and Chardonnay.

Cheese & Wine – A classic combination

2009-10-27T16:28:00.001-04:00

Cheese and wine share many commonalities, for instance they both go through a process of fermentation. Wine is fermented by the addition of yeast to grape juice and cheese is made by fermenting milk with bacteria, acid, and/or rennet. Wine and cheese are both affected by climate. The weather experienced will affect the taste of the final product. Both are excellent ways to experience terrior, to taste the area where the wine and cheese were made. Wine and cheese are both living and changing and affected by their environment.

Wine and cheese were created as a way to preserve grapes and milk. Both have been enjoyed together for centuries. Enjoying wine and cheese together can enhance the taste experience of both parties. Wine and cheese are more enjoyable when tasted together. Taste is subjective and there is no right or wrong way to enjoy wine and cheese but there are a few suggestions to help you enjoy wine and cheese together.

Balance is necessary when pairing wine and cheese. A sweet wine like a Port pairs well with a strong assertive blue like Stilton.

Cheese can follow the flavors and intensity of the wine you are drinking. An intense red can stand up to an intense cheese like aged Gouda.

If the wine is subtle, try a delicate cheese. You can also contrast flavors, try an earthy cheese with a fruity wine.

The more acidic your wine is, the higher the fat content of the cheese. The acid from the wine will help to cut the fat of the cheese. A rich creamy D’affinois is accentuated by Champagne.

When thinking about wine and cheese pairings you can take a trip to a destination. If you are interested in French wines, reach for French cheese. Wines and cheeses made in the same region will pair well together.

Young mild goat cheese, double or triple crèmes and bloomy rind cheeses pair well with light whites and sparkling wines.

Soft to semi firm mild cow’s milk, aged goat, and sheep’s milk cheese pair well with light red, rose, lager, and pilsner.

Stronger, bolder nuttier, harder, aged and mild washed rind cheese pair well with red wine, ales, and lambic.

Strong washed rind and blue cheese pair well with dessert wines, port, and stout beer.

Some cheese friendly white wines are: Albarino, Champagne, Gewurztraminer, Gruner Valtliner, Muscat, Pinot Blanc, Pinot Gris, and Riesling. Some cheese friendly red wines are: Cabernet Sauvignon, Carignan, Dolcetto d’Albec, Nebbiolo, Pinot Noir, Tempranillo-Garnacha blends, and Zinfandel.

Some things to avoid when pairing wines and cheese are wines that are tannic and those that have strong oak flavors. A wine that is very tannic will overwhelm the taste buds that are used to enjoy the flavors of cheese. You want to enjoy a wine that has high fruit and low tannins. A light bright red will be better enjoyed with cheese rather than a wine that is heavy with tannins and oak.

Reds can overwhelm the palate. If you have to go red, try an old world red wine. Many argue that old world wines compliment food better than new world wines. A Rioja from Spain is very versatile and will pair well with many different foods. Enjoy wine and cheese together and feel free to experiment and try different combinations. Enjoy!

Chasing the Doughnut

2009-10-26T10:09:00.007-04:00

We set off on a grey day with the threat of rain for an orchard in Charlottesville to continue the quest for Apple Cider Doughnuts. It took over two hours for us to hit Carter Mountain but the view out the car window was the picture of fall. Some of the trees looked as if they had burst into flames bright orange, red, and yellow. But by the time our car was climbing up to mountain, I was car sick and the rain was undeniable.

Carter Mountain has an orchard and vineyard and grows peaches, nectarines, apples, and grapes. They have a wine tasting room, snack bar, and bakery. I went straight for the doughnuts, apple cider doughnuts. Sadly, these doughnuts were a disappointment and seemed to lack apple cider. Part of the reason you drive for hours to an orchard for doughnuts is to get them hot and fresh. The orchard was busy despite the rain but the doughnuts weren't hot.

The doughnuts were fine but not worth the hours in the car. They were bland and could have used more of a cinnamon and sugar coating along with more cider. Turns out they do not use their own apple cider in their doughnuts. We learned that it is very difficult to get a licence to make apple cider. This may explain why every orchard was selling the same apple cider on our previous quest for cider doughnuts.

The best part of Carter Mountain was the Pink Lady Apples. These are Patrick's favorite apple and they were ready to pick that day. The rain eased up and we hit the orchard filling our bags with Pink Ladies. These apples are so firm, crisp, and juicy but not too sweet. Carter Mountain is beautiful and dog friendly. A great place to bring the family but not a doughnut destination.

I did buy some Caramel Apple Cookies that were delicious in my opinion, Patrick did not like them which left more for me. They were fresh, chewy, and the apples had a nice texture.

As we left the mountain and headed into Charlottesville the rain cleared and the sun came out. We walked the downtown and checked out the shops. I love towns that have pedestrian promenades. There were many coffee shops, independent businesses, and restaurants with outdoor seating. Charlottesville is very dog friendly and I felt like a horrible puppy parent for leaving my two dogs at home.

We picked up a local newspaper to find a place to eat and found a very interesting ad for Carpe Donut. Carpe Donut is a mobile doughnut truck that only offers apple cider doughnuts. We had to find the doughnut truck. Thankfully, the truck was parked less than a block from our car. Carpe Donut's lights were visible from our parking spot.

I fell in love with Carpe Donut as it is a family owned business that supports local and organic foods. Matt, the owner, talked with us about where he gets his eggs and cider. The truck has a small selection but what they do offer is done right. The thick Italian hot chocolate was wonderful. Floating on top of the cup was a great chocolate layer that was left in the bottom of the empty cup. I had no shame and used my finger to fish out the chocolate goodness.

The doughnuts had a nice apple cider flavor, they weren't hot but they were fresh. Carpe Donut has a great and informative website. http://carpedonut.argon.org/ But these doughnuts did not satisfy my apple cider doughnut craving.

The first time I had apple cider doughnuts, Patrick took me to Solebury Orchard in New Hope. Once we arrived, we were presented with hot apple cider doughnuts. I remember them being light, cakey, and flavourful. I have been chasing the doughnut ever since. I may have to drive the four hours up to New Hope to satisfy this need. We did drive 2 hours for a doughnut disappointment, why not drive 4 hours for the real thing?

Can a festival be green?

2009-10-13T16:40:00.001-04:00

This past weekend we went to the D.C. Green Festival which was held at the Convention
Center. It felt more like a convention than a festival and made me wonder how green it was to hold the festival at all. We were lured by the ability to see Joel Salatin speak. He would give a talk about his book Everything I want To Do Is Illegal. As a cheesemaker, I have been very interested in his work and Polyface farm.

The talk was a huge disappointment. He described a hunting scene where the hunter brings home his kill and leaves it laying around for week before it makes it into the fridge. For a man who has many paid speaking engagements, he did not seem to know what he was talking about. He couldn't’t seem to decide if he is or isn’t a Luddite. The room was shocked when he implied that foreigners do not wash their hands because of cultural differences. Sitting in that room, I felt like one of few who did not drink the Kool Aid. Honestly, I cannot recall any interesting information that he shared with the group. But I was distracted buy the obnoxious woman sitting next to me who spent most of that hour picking her face and nose. I hope she washed her hands.

After hearing Mr. Salatin speak, we moved into the sea of booths. There were a lot of familiar companies like Cliff Bar, Honest Tea, and Dr. Bronner’s Magic Soaps. The longest line was at Ben & Jerry’s to get a free sample of ice cream. I find this rather sad and hard to believe that so few people had never had their ice cream. Yes, we all like free stuff but why wait in line for a small paper cup filled with nothing new. I was hoping to find some smaller producers and local companies but it wasn’t the Localvore Festival. It seems to be very expensive to have a booth at the Green Festival.

I had hoped since Mr. Salatin was speaking there might be a Polyface farm table. Or Consumer Supported Agriculture, buying program, local farm, or an alternative to Supermarkets. I did sign a bunch of petitions. Greenpeace was there and the girl had a hard time explaining the petition, it was related to clean energy. I signed up for some email newsletters and have already received one from the Green Restaurant Association. Patrick picked up a flyer about a new style of beehive which looked interesting.

I picked up a Sustainability report thinking it might list sustainable foods, clothing, and lifestyle options. Instead it was a strategic sustainability consulting and had charts and graphs and bored me. This waste of paper did not note if it was printed with soy-based inks on recycled paper. I must have picked up ten ponds of paper from the many booths and plan to recycle all of it. Some of these bits of paper did state they were printed with soy-based inks on recycled paper but some did not have any such statement.

I picked up a Department of Public Works Reference Guide from September 2008. The back stated “Mixed Sources Product group from well-managed forests, controlled sources and recycled wood or fiber”. Then there was the following paragraph:

“Printed on 30% post-consumer-waste, process-chlorine-free recycled paper manufactured with wind power, creating the following environmental benefits: 364.64 trees preserved for the future; 154,892 gallons of wastewater flow saved, 17,138 lbs solid waste not generated; 33,745 lbs net greenhouse gases prevented; 258,289,500 BTUs energy not consumed; and 66,794 lbs air emissions not generated. The use of wind-generated electricity produced savings equivalent to: planting 4,515 trees”.

Wow and this booklet is filled with useful information, I only wish I lived in D.C.

I got The Vegetarian Guide, one for Washington, D.C. and one for Baltimore, MD. There were many booths to help you become a vegetarian but being a vegetarian in not necessary for a green lifestyle. The festival had an atmosphere where meat is bad, but corn and soy bean farming can be as devastating to the environment as any cow. Whatever you are eating think about the life it had and the environment in which it was grown. Then think of the process it took to end up on your plate. Consider food miles, the amount of fossil fuels needed to transport the materials. I personally like to know the history of my food be it animal or vegetable.

The scariest thing I saw was an ad for Quorn in the Healthy Clippings “coupons for a NATURAL way of life”. What is Quorn? The ad states: “Quorn products deliver great taste, fantastic quality and a wide variety of items to meet the demands of on-the-go lifestyles”. I am glad I do not have an on-the-go lifestyle. Quorn is meat and soy free but that does not explain what it is. Their website says Quorn is all natural and the principal ingredient is mycoprotein from Fusarium venenatum. So what is that and how is it made? Wikipedia supplied the following information http://en.wikipedia.org/wiki/Quorn

“Quorn is made from the soil mould Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mold Fusarium graminearum). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. During the growth phase, glucose is added as a food for the fungus, as are various vitamins and minerals (to improve the food value of the resulting product). The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purine, found in nucleic acids, is metabolised by humans, producing uric acid, which can lead to gout.[12] The product is dried and mixed with chicken egg albumen, which acts as a binder. It is then textured, giving it some of the grained character of meat, and pressed either into a mince (resembling ground beef), forms resembling chicken breasts, meatballs, turkey roasts, or into chunks (resembling diced chicken breast).”

There seems to be some chicken in your Quorn. If you want chicken the just eat chicken. My issue with vegetarianism is all the fake foods which are often filled with sugar, sodium, and chemicals. If you want the taste of a hot dog then maybe you shouldn’t be a vegetarian. I think the only reason for being a vegetarian is because you do not like the taste of meat and love vegetables. Instead of changing what we eat, why not change how the food is raised.

The same booklet with the Quorn ad also stated that “October is National Dessert Month!” Do we really need more excuses to consume dessert with Thanksgiving and Christmans around the corner? Does that promote healthy living? Many of the coupons and samples were for cookies, chocolate, snack foods and other foodstuffs we do not really need.

The festival also had many booths to greenerize your home and help you build a new green home. I only wish I was about to build my own home. One exciting company was Repax which is an alternative to U-Haul. They offer a Reusable Packing System and the brochure states their “revolutionary moving system significantly reduces the amount of time and effort spent in making your move, reduces the cost of your move, and simultaneously provides security for your valuables during the move. We have made the entire process of moving easy, affordable, and ECO-FRIENDLY.” I hate moving but I like this company. I might not be building a house soon but I will be moving in the near future.

Another exciting discovery is the Airlie Center in Warrenton, VA. www.airlie.com I picked up 8 hand outs and there was no note if they were printed on recycled paper with soy based ink except for one which just had the recycle symbol. The following information was gathered from those handouts:

“The Airlie Center and Conference Center was founded in 1960 as an “island of thought” and has provided a unique environment for the creative exchange of ideas ever since” They offer “recycling and a linen and towel reuse program, organic culinary garden, energy efficient lighting, and non-toxic biodegradable cleaning product… a comprehensive pollution prevention program focused on sustainable business practices which minimize the center’s impact on the environment… The Local Food Project at Airlie’s ¾ acre garden has annually supplied more than 4,000 pounds of fresh herbs, vegetables and flowers to Airlies Center’s kitchen… Airlie Center, For over 40 years, the natural place to meet.”

They host an Annual Harvest Dinner and Dialogue, offer workshops such as the Organic Garden Primer, Exploring the small farm dream, and tractor safety. Airlie has environmental certification from Green Seal’s Environmental Lodging Program and the Virginia Environmental Excellence Program. I look forward to exploring Airlie and only wish I had to find a place to hold a conference.

The festival was consumerism at its greenest. There were coupons and free samples but there were plenty of booths where you could purchase jewelry, clothing, and handbags. There was a lot of shopping and Visa was everywhere. I paid my $15 entry fee and spent $1 on an Honesty Tea drink. I was not there to spend money but to get new ideas.

The festival also had a Hemp Pavilion, Movement Room, Green Teen, and an Organic Valley Green Kids’ zone. Many of the companies involved are a part of larger companies but they don’t mention this. Kashi is owned by Kellog and Casadian Farms is owned by General Mills. Green is the new buzz word and it is making me see red.

OK, I still have a lot to read from the Green fest and a lot to think about but now I am gonna play with my doggies on this beautiful day.

Movie review of Whip It!

2009-10-12T10:35:00.002-04:00

This is our review of Whip It. This review was the one and only take and was submitted to The Rotten Tomatoes Show but they did not use it for their show. This review DOES CONTAIN SPOILERS.

The story of my wedding and the death of my mother.

2009-10-09T11:49:00.001-04:00

Four years ago today, Patrick and I were married. It was such a crazy time; I hardly know where to start. Six days before the wedding, my brother came home from Japan and my mother was hospitalized. He got off the plane and went to the hospital where we all were. My mother had breast cancer that spread to her liver. She left the hospital on Friday, the wedding was on Sunday.

Three days before my wedding, my grandparents were in a car accident after visiting my mother in the hospital. A driver made an illegal U turn causing the accident. Grandpop hardly had a scratch, but Grandmom was in really bad shape. They were unable to attend my wedding.

I spent the week before my wedding visiting my mother and grandmother in the hospital. I was being referred to as the bride in two different hospitals. I didn’t go to the hospital on Wednesday in order to have a trail run for hair and make-up. I also had to deal with a very badly fitting handmade wedding dress. But I didn’t even have the time or energy to deal with that dressmaker.

The night before the wedding there was a dinner with Patrick’s mom, step dad, dad, step mom, his maternal grandmother, aunt, and uncle. My brother and father were there but my mother was too sick. My aunt Mary came in her place and read a note my mother had dictated which made me cry.

That night I shared a bed with my mother. I hardly slept, every time she moved I had a little heart attack. I remember she got up to close the window and I tried to help her. I lay in bed next to her and cried. She was 59 but had aged so much that week; she was a shell of her former self.

There was so much rain that week and Saturday was a deluge. The morning of my wedding I got a call at 6 a.m. from the V.F.W, where our wedding was to be held. The location was flooded and I would have to find a new location if I wanted to get married that day. I fell to the floor and cried not knowing what to do.

I called Action News and left them a message about my situation. They called me back and there was a reporter at my mother’s house by noon. I got ready for a wedding with the location to be decided by generosity. Many people called Action News wanting to help which was such a blessing.

The Jeffersonville Golf Club donated their space to us and the ceremony was only a few hours delayed. I used to pass by this place often when I lived in Collegeville. I never would have imagined I would get married there. I wanted to get married by water and we did not want to get married at a golf course. But I was thankful we had a place for our 150 guests.

We left the house before my mother. She got sick along the way and we waited for her arrival. I remember her face when she saw out flower girl who was a man in drag. She was happily shocked and we all needed the comic relief. She walked down the aisle flanked by my brother and Aunt Mary. The rain had stopped and the clouds cleared. We were able to have our ceremony outside. By the time I could see my soon to be husband’s face, I just wanted to kiss him. I just wanted to hurry thorough the ceremony and kiss him and hold him tight.

There was great food, music, and dancing. My mother danced and seemed to have a wonderful time. Many of her friends and family were there and I was glad we could all share this time together. Fox News showed up to the reception to get a piece of the story. I wanted my grandparents to be able to see me on my wedding day even though they were in the hospital.

The next day was my mother’s 60th birthday. Many people were celebrting at her place. Her friends got together and bought her a dream come true, a Chinese crested hairless puppy. Mr. Broadway was about three months old and a little sweetheart. My mother was so surprised and happy but Mr. Broadway needed a few more shots and went home with my mother’s friends that night.

On Wednesday, Patrick and I left for our 12 day honeymoon in Hawaii. I arrived in paradise and cried. It was so beautiful and I was so tired and sad. I had been afraid to leave but was convinced to go by family. That day, my mother fell and fractured her hip but I did not know this.

Thursday, we had massages and we went food shopping as our little place had a kitchen. Friday, we hit the beach. I was amazed by all the fishes in the crystal clear water. Saturday, I got a call to come home. Once again, I fell to the floor and cried. I opened a bottle of champagne as my husband tried to get us on the next fight home. When we got to the airport, someone had to give up their seat and spend another night in paradise. Patrick and I got on the plane but couldn’t sit together and I cried silently to myself.

I got off the plane and my father was waiting. His voice was shaky as he told me that my mother had died. The last time I saw her was on the birthday when I tucked her into bed. The day she died, her friends smuggled Mr. Broadway into the hospital for a last visit. In October, Patrick and I moved out of our place in order to keep my mother’s puppy. We renamed him Squeeky, which was my mother’s motorcycle name.

I think of my mother everyday and miss her with all my heart. My wedding will always be connected to her sickness and death. I have tried to make sense of these events but have to accept them as they are. And now I really hate these bridezilla shows because they don’t have a clue. I wanted a simple wedding but you can’t always get what you want. But I did get what I needed, Patrick.

Great Cheap Eats

2009-10-07T22:29:00.001-04:00

If you have $5, you can get deliciously stuffed at Abi Azteca Grill & Bar at 13760 Smoketown Rd in Woodbridge. They serve authentic Salvadoran and Mexican food. There isn’t much ambiance but the food is excellent and the place is clean. When we walked in the other night the bar was full of rowdy rednecks watching sports. We sat in the dinning room which had two of its own televisions. If there is a TV, Patrick will stare at it even if its sports that he is not usually interested in watching.

As is fairly standard, we were promptly served house made chips and salsa. The salsa was flavorful, herbaceous, and mild. I ordered a Horchata which is a cold drink made from rice, almonds, cinnamon. It was delicious and perfect for cooling the palette after a bit of spice. I ordered a beef Tamale Mexicano and a pork pupusa, both of which are gluten free. I have never been impressed by pupusas and this one was fine but not what will bring me back. The tamale was excellent and the beef was tender and tasted like brisket. It was served with some pickled onions that were an unexpected treat. I could eat a whole bowl of them.

Patrick ordered the Plato Tipico which was a NY strip steak served with a plantain, queso fresco, avocado, corn tortillas, rice and refritos. The steak had a smoky charred crust that was delicious. Patrick had finished his steak and was eating a tortilla with queso fresco when our server came by and asked him if he could wait. She was searching for the word steak. The chef had decided that the steak he was served was too small so he was made another one. He had been perfectly happy with the food he had been served and was full, but who can turn down free steak. I happily ate most it and was utterly stuffed.

If I am hungry and only have $2, I’m going to Abi for a tamale. They serve breakfast, lunch, and dinner. On weekends they serve Sopa de Mondongo which is a soup of veggies, cow feet, and comb tripe. They also have tacos, burritos, and fajitas but I loved that tamale so much I may never try anything else. Next time you have a craving for Mexican, give this place a try. They have been in business since 1986, so they must be doing something right. Then you can pop into the thrift store next door for some buried treasure.

Searching for Cider Doughnuts

2009-10-03T12:33:00.000-04:00

Last weekend, Patrick and I drove an hour and a half to Winchester. We passed many apple orchards but we were heading to Hill High farms. We weren’t there for apples, we wanted apple cider doughnuts. I don’t like doughnuts, never did, until Patrick took me to New Hope the fall of 2004. We went to an orchard that offered fresh hot apple cider doughnuts and I was addicted. These doughnuts also had a nice coating of cinnamon and sugar.

Unfortunately, Hill High farms did not have any apple cider doughnuts. I had a very, very sad face. So we walked around and visited the cows, goats, and chickens. Then we bought some cider and pumpkin pie fudge that tasted more like cinnamon. We did not give up the doughnut dream. We drove around the country side and stopped at a few farmstands and orchards. No one had doughnuts.

We picked our own apples at Rinker orchard. It was a beautiful fall day that was sunny with a nice breeze. We brought home our half bushel of apples and I got to wondering what to do with all those apples. Patrick likes to make applesauce which has never interested me all that much. He is a wonderful pie maker but I am trying to avoid wheat. So I started to think about apple ice cream. I found a few recipes but didn’t have cream so I made up my own.

My first attempt of the day was a failure as the apple cider curdled the milk. The second attempt was a delicious success. First I washed, peeled, and cored three apples. I put the apples in a pot on medium heat with some butter, salt, nutmeg, cinnamon, cardamom, and one cup of sugar. I let the apples go with occasional stirring until the apples were tender. I left them to cool then added them into a blender with two cups of milk. I blended them, chilled the mixture thoroughly, and then churned in my Kitchen Aid ice cream maker.

This ice cream came out wonderfully without cream or eggs. Patrick was in love with its bright apple flavor. I have decided to call this applesauce ice cream. I am still searching for apple cider doughnuts. I plan to visit another orchard later this month in Charlottesville that claims to have apple cider doughnuts. I will definitely call them before I make the two hour trip.

I want more Baltimore!

2009-10-02T14:37:00.003-04:00

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Earlier this week my husband, Patrick, had a meeting in Baltimore and I tagged along for the ride. My purpose for being in Charm City was to visit the American Visionary Museum. We arrived in town earlier and randomly drove into the Federal Hill area. I fell in love with this hip area. There were a number of restaurants, coffee shops, Cross Street Market, and an American Apparel which I am not promoting.

We had lunch at Regi’s American Bistro, http://www.regisamericanbistro.com/home.html

which has been open since 1978 but the food tasted fresh and new. I ordered the Club salad which had hard boiled egg, avocado, bacon, blue cheese, chicken, mixed greens, and a balsamic dressing. I thoroughly enjoyed my salad and found it worthy of the $13 price tag. The bacon was the most delicious bacon I think I have ever had. It was smokey, thick, and crisp without being over cooked. Patrick ordered a burger which he enjoyed and was actually served medium rare as requested.

I would love to return to Regi’s as I fell I must try their crab offerings. I am a crab cake aficionado and I see they have gotten some acclaim for their crab cake and cream of crab soup. But that will have to wait till next time as Patrick was off to his meeting and I was on my way to the museum. I dropped Patrick off and found ample parking in front of the museum. I was amazed by the parking meters because a quarter would get you an hour and these meters went up to ten hours.

The American Visionary Art Museum is dedicated to art created by self-taught artists. Before you enter the museum you are confronted with art. The façade of the building displays mosaic work; there is a sculpture garden with masks spilling water from their mouths, a bus that has been covered with mosaic, a balcony that looks like a birds nest and a bird that is almost as tall as the building. I was very glad of all this as you were only allowed to take pictures outside.

The main exhibition area was closed for installation but I was able to keep myself busy looking at their permanent collection. Many of the artists suffered from health problems and experienced hard lives. They created art for themselves, not for money or fame but as a way to express themselves. I was very moved by the art and over joyed that someone has provided a home for these artworks. This museum is a must for every art lover and anyone who wants to be inspired.

We had a 6 o’clock reservation at the Woodberry Kitchen

http://www.woodberrykitchen.com/ so I picked up Patrick and we headed over to Clipper Mill. If I were to move to Baltimore, I would live here. Clipper Mill is a converted Foundry located in Jones Falls Valley between Druid Park, Hampden, and Woodberry. The original Foundry was responsible for casting the columns and brackets that still support the US Capitol dome in D.C. There are many elements of the original Foundry throughout Clipper Park such as metal sprockets and enormous metal turbines.

Clipper Park has apartments, artist studios, business, offices, and our restaurant for the evening. Woodberry Kitchen focuses on farm to table cooking and lists their purveyors on their menu. They use seasonal local sustainable ingredients and organic meats. We started off with the John the Butcher Plate which included a pear chutney, head cheese, chicken terrine, and a delicious sausage. It was so good and I was so hungry that I forgot to photograph the plate.

Patrick ordered the Paella and I the Truck Patch Suckling Pig. I have been wanting to consume a baby pig for quite some time now and had to seize the opportunity. I found Patrick’s Paella delicious and well seasoned with tender octopus and flavorful shrimp.

My Suckling Pig fell short of my expectations. It was served in what amounted to a pool of Minestrone soup with pasta that did not do the pork justice. The pork was served as a reconstructed brick. They took the pulled pork and compressed in into a brick and added the skin back on top. The meat was delicious with a small amount of gristle but the skin was turned to leather. I love crispy fatty pork skin but this could not be cut with a knife and was not worth eating. Maybe in Minestrone soup was required to soften up the pork skin but that defeats the crispy point.

We returned home with 2 slices of pie I had picked up earlier in the day from Dangerously Delicious Pies in Federal Hill. We noticed this place during lunch due to their pie and cross bones logo. I went into the shop around 4:30 before picking up Patrick. The sales woman seemed annoyed that I wanted to purchase pie because she wanted her work day to end. She had to verbally list the pies as there was no menu present and seemed bothered by my questions. They also serve coffee but did not have any iced tea or iced coffee but she offered to pour some coffee over ice for me.

There were your basic pies such as coconut, sweet potato, peach, and you’re your specialty pies like the White Trash Tiramisu and the Baltimore bomb. All of their pies are handmade with fresh ingredients and without preservatives. I used to work for a pie shop in Occoquan and have a pretty good pie pallet. Not to mention that Patrick is a master pie maker. I ordered a slice of peach and a slice of the Baltimore Bomb. The peach pie was not sweet enough and the peaches were bitter but the crust was tasty. Can’t say the same for the Baltimore Bomb, this one was too sweet and the crust was like cardboard. Nice logo but I would not give them a second chance. I can head down to Mom’s Apple Pie in the ‘Quan for excellent pie and friendly service.

Aside from the eating and visiting the museum, I felt good to be in an urban environment. That feeling is hard to come by in Northern Virginia and Washington, D.C. It reminded me of Philly but cleaner and friendlier for the most part. The streets were as bad as Philly with pot holes and trolley tracks. We were driving around at 5 and did not get stuck in any traffic. I have been fascinated by Baltimore since I was a young girl obsessed with the John Waters film Hairspray. I can see why Baltimore is home to him and wouldn’t mind making a home there for myself someday.

Laloo’s Goat Milk Ice Cream

2009-09-26T14:26:00.003-04:00

Last night I was at Wegman’s in the natural foods section and I found Laloo’s Goat Milk Ice Cream. There were flavors like Black Mission Fig, Deep Chocolate, Rumplemint, and Strawberry Darling. I am not much for strawberry ice cream but I picked the Strawberry Darling because it wasn’t just strawberry. This pint had a balsamic vinegar swirl.

Later that evening, I served this ice cream to some dinner guests without telling anyone it was made from goat’s milk. One of my guests that evening was a five year old boy. I was very curious to see his reaction and he really seemed to like it! Everyone enjoyed the ice cream and was surprised when I told them it was made from goat’s milk.

The flavor was rich, creamy, and tart. There were chunks of strawberries and plenty of balsamic vinegar. Best of all, this ice cream has a short ingredient list with only nine in total. Their website,

http://www.laloos.com/index.php

states the ice cream is “naturally low fat, lactose friendly”. With only 5 grams of fat and 130 calories per ½ cup serving, it is almost low fat. Low fat is usually considered 3 grams of fat or less. But considering Ben & Jerry’s Strawberry Ice Cream has 9 grams of fat, I think their low fat claim is valid. Their website claims that their ice cream is made “the farmstead way by hand with love from natural ingredients that are locally produced in Sonoma County”. They also do not use any growth hormones.

The start of this company has roots in the Slow Food movement. Laura Howard was an entertainment executive in Los Angeles who realized that there “must be a way to be kinder to the animals and planet without sacrificing taste and style”. She realized “that the shorter the journey from the earth to the table, the better the food would be”. And I sure am glad she did!

She compares goat’s milk to mother’s milk as its chemical structure is similar. Laura states that goat’s milk “is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow’s milk”. So what is catarrh? It is an excess of mucus and white blood cells caused by a swelling of mucous membranes. I can recall consuming too much ice cream and feeling very phlegmie.

Their website states that “goat’s milk offers superior digestibility to cow’s milk”. Goat’s milk has smaller fat globules allowing more of a surface to volume ratio which allows the goat’s milk to be broken down easily. Goat’s milk also contains more Medium Chain Triglycerides (MCT) which can be absorbed more easily. MCT’s also has "a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits”. The casein in goat’s milk can be digested easier than cow’s milk and goat’s milk is lower in lactose. Goat’s milk is a valid and delicious alternative to cow’s milk for those who are lactose intolerant or with certain allergies to cow’s milk. Regardless of any of the science behind this ice cream, it is delicious and worth a taste!

Disappointment at Evening Star

2009-09-22T15:46:00.001-04:00

The other week, I went to the Evening Star in Del Ray. This was my first experience with this particular restaurant. The Evening Star is owned by the Neighborhood Restaurant Group which also owns Vermillion, Tallula, Eat Bar, Buzz Bakery, and my favorite, Rustico.

It was Friday night and the place was packed. As there were no tables in the dining room, we took a spot in the upstairs bar and lounge area. I was there to catch up with friends and did not intend to order any food until I had a look at the menu. The menu included Beef Carpaccio with grilled watermelon, Grilled Asparagus Salad, and Oyster Sliders.

I ordered the Smoked Duck Salad which had a grilled peach stuffed with Camembert and pickled Cipollini onions. I had been begging my husband to grill peaches all summer and the one attempt was disappointing as they were not free stone peaches. And this grilled peach was another disappointment. The peach was hard and tasteless. It being peach season, I had assumed I would be served a wonderful ripe peach. A local peach would have won brownie points. I was expecting a tender, juicy peach that taste of wood and smoke.

The Camembert was bitter and did not pair well with the peach. The smoked duck was sliced thin like bacon and laid out in strips on the bottom of the plate. For $11, I was hoping for more duck or at least more greens. The small ball of greens seemed to be a garnish, not a salad. The dressing left no lasting memory.

The space seemed nice but I cannot comment on the service as we did not have table service. It was rather loud and hard to enjoy conversation. I had big expectations as I love Rustico and enjoyed Vermillion but this was a big let down. It only takes one bad peach to spoil my salad. Next time, I’ll just go to Rustico.

Traffic Rant!!

2009-09-20T17:40:00.000-04:00

Traffic in Northern Virginia is horrible. Traffic in Philly was bad but you always knew what you were getting into. In Northern Virginia, rush hour lasts from 6:30-9:30 am and 3-6 pm on 95, 495, and 395. Yet it seems like 95 is always a problem. I was stuck in traffic on 95 heading to Fredericksburg noon on a Friday. It took me 20 minuets to go 5 miles so I got off and took route 1 instead.

But the people driving in Northern Virginia make it even worse. I grew up with signs everywhere saying “Stay right, Pass Left”. This message has not gotten across this state. People will drive 5 miles under the speed limit in the left lane. They love the left lane but don’t know how to use it. Just because you are in the left lane does not mean you can dictate the speed limit. I can speed if I want to and I haven’t been caught speeding since I was 16.

Or two cars will drive for miles and miles next to each other. Or they will leave a million car lengths between in front of them and you will never be able to pass them. And they will stop at a light and leave multiple car lengths in front of them while you are trying to get over to turn right at the light. Or they take forever to move once the light turns green.

People here cannot drive in the rain or snow. When driving up a hill their speed will decrease by five miles. People here love to talk on their phone while driving. When our realtor took us out to see properties, he was texting and driving. Texting while driving is way too common here. And people just don’t know where they are going and they don’t pay attention to what is going on around them.

I get motion sickness easily which may contribute to my road rage. I get very stressed in traffic. But I love driving out to the farm early Saturday morning while there aren’t many people out on the roads. Yes I do think I am the best driver in the world, better than my husband and better than you. I would love to drive a race care around a track 50 times. I enjoy cranking up the music and driving. I like road trips but I don’t like getting sick or stressed in the car.

Maybe it is because I am a Northerner living in the south. I am used to the fast pace of Philly while here the Southerners like to take a slow ride. I hate that the actions of other trying to get from point a to point b can have such an effect on me. I will yell at other cars and honk. I try to not flip the bird as it did get me in trouble one. I wish I could change this part of my personality but hope it will get better with an eventual change in location. In the meantime, please Virginia, stay right pass left and get out of my way.

A matter of taste

2009-09-18T21:34:00.001-04:00

Things have tasted weird lately. I fried a plantain and it tasted like a grilled cheese sandwich. Last night I had a honeycrisp apple that tasted like licorice. Then there was a bag of Archer Farms white cheddar and rosemary popcorn that tasted like roast chicken.

There is evidence that cigarette smoking can damage your taste buds. Luckily, your taste buds can recover from years of smoking. I was a smoker from age 14 to 25, and now I am 29. I may have the occasional smoke but they mostly make me ill these days. I quit smoking when I started to get sick which may have been the only way I could quit. For a period of time, my mouth was very sensitive and my throat was very sore. My mouth is still very sensitive.

In order for my husband to taste a spice it will be too strong for me. I admit that I often forget to salt things and prefer to salt at the table. If I am marinating something with vinegar and soy sauce, I really don’t need to salt it first. I love salt and believe in its flavor enhancing abilities. But the typical American diet has hard wired our palette to crave salt and sugar.

When I eat, I think about what I am eating and describe what I taste. Tonight as I chewed my flank steak, I pictured the part of the animal it came from. I love to sit down with a chunk of cheese to compare and contrast its flavors. To describe how something tastes, which is subjective, it is best to compare it to a familiar flavor.

They say we can only taste sweet, sour, bitter, and salty. Then there is in Japanese idea of umami. This is a 5^th taste that is savory and caused by glutamate. Glutamate is a type amino acid and is a main component of protein and is also produced in the body. The most notorious is monosodium glutamate. Too much MSG is a bad thing and I try to avoid it all together.

But you can experience umami without MSG. I taste umami when I enjoy a nice veal reduction or bone marrow. This site has a really cool chart about how we experience taste:

http://www.umamiinfo.com/what_exactly_is_umami?/

My New Favorite Cheese

2009-09-17T19:26:00.003-04:00

Montasio is an Italian cheese that I first came to know from a book of cheese making recipes. Recently, I tried to make Montasio never having eaten this type of cheese. Unfortunately, that wheel of home made raw Montasio cheese was lost due to some infested goat cheese. This made me very sad as it is a difficult, labor intensive cheese to make. Aside from much stirring and standing over a big hot pot of milk, it had to be brined in two pounds of cheese salt.

Last week I was in Wegman’s and saw a display of Montasio cheese near the deli counter. As this cheese is made from pasteurized cow’s milk and is aged, it can be stored at room temperature. I brought home the cheese and we all fell in love. Patrick typically only enjoys sheep’s milk cheese but had to remark on Montasio’s deliciousness.

It is similar to Parmigiano-Reggiano or Asiago but not as sharp. Montasio has salty pockets of flavor crystals which are actually trapped pockets of protein. It is a hard aged cheese that will sweat a little at room temperature. Its texture is slightly chalky and chewy. Its flavor is nutty, salty, and delicate

Montasio can be eaten alone, grated, and used in fondue. It is traditionally used to make frico which is fried cheese. Montasio is also made in a young fresh variety, Fresco as well as five to ten months mezzano, which I had, and stravecchio which is aged for over ten months. The color will become more golden with age and the flavor will intensify. Montasio has a DOP label which means it has Protected Designation of Origin. Its production must adhere to strict standards to ensure the best quality cheese

Montasio is from the north east corner of Italy in the Friuli-Venezia Guilia region. It lies at the foot of the Alps bordered by Austria and Slovenia. It was first made by Benedictine monks in the 1200’s using sheep’s milk. Montasio cheese will pair well with beer or cider, which is nice when the weather turns colder. It can also stand up to a Merlot or Pinot Grigio.

This cheese even has its own website

http://montasiocheese.com/

Uptown Sushi

2009-09-16T16:43:00.007-04:00

At first glance, the menu was off putting as it contained fusion items for those afraid to eat raw fish. You could order a sushi burrito, chili cheese fries, lobster sliders, and cheese pizza for the kids. But we were not disappointed. We started off with the Gyoza dumplings and Zensai Trio, both were delicious. The trio was calamari, seaweed salad, and oshinko pickle, I could eat that every day. The calamari was tender and I love its texture combined with the seaweed.

I ordered Tangy Shrimp with coconut rice which was scrumptious. The coconut rice was incredible and its sweetness played nicely with the tangy shrimp. Patrick ordered a big bowl of raw fish served with sushi rice, called chirashi. It was like sashimi but build your own. It was lovely and served with a real shiso leaf. We also ordered some sushi rolls to share, I love eel delicious eel. Even though they have a huge menu, they can still make some wonderful sushi.

The dining room was empty, everyone else seemed to be there to watch the game. The service was decent and the food was worthy of the price tag. They also have an international noodle bar, they seem to be trying anything to drum up business. I plan to return for another food orgy and hope they are still in business.

Interrupting Cow!

2009-09-13T23:34:00.000-04:00

After visiting the goats yesterday, we headed over to the dairy farm. I get my cow’s milk from a Mennonite family in Catlett. We roll up; pass the pond, corn, ducks, and guinea hens. Pull up to two small sheds, one has furniture for sale and the other farm fresh dairy products. There is yogurt, cream, butter, lard, eggs, pork, rabbit, chicken, and granola as well as milk.

Behind these sheds is a long canopied area that houses two rows of young cows. We watched the baby cows, slowly and quietly getting closer. My girlfriend Cat reached out and let a nearby cow give her a sniff and a lick. Most of the cows were quite and friendly, hoping we had food. One cow tried to eat the shirt off my back.

Cow’s tongues are abrasive and strong, they are prehensile. They could grab my finger and hold on tight. Cows and goats use their tongues to grab foliage and pull it into their mouth. A feline tongue feels like it has tiny buckets on the surface. A cow tongue feels like razor blades.

It was very sweet how curious some of the cows were. They had very big eyes and noses. Their head would come up to my elbow at most. I think they recently received some new cows as they were four skinny brown cows with ear tags. They did not look like the other black and white cows. The brown cows seemed timid, malnourished and one looked as if it had hurt it leg.

While we were hanging out with the cows we were visited by a tiny kitty. The kitten was grey and cream, very familiar looking. It was one of the kittens from Kate’s cat; she had dropped four off on the farm. The kitten came right up to us and showed his belly and curled up by a bale of hay. He was so soft to pet, as were the cows. There were some flies but not a strong smell. I look forward to checking in on all the animals next week. One of these days I will milk one of those cows. I need to spend a day working that farm.

Love is in the cold crisp air.

2009-09-13T00:25:00.003-04:00

*warning the last photo is of a graphic nature.

I went out to the farms this morning and saw a preview of goat breeding season. I saw a female goat munching hay that was on a fence and on the other side was a male goat. They were eating and flirting, sounds like a date but not like one I had ever been on. The female goat squatted and urinated in front of the male and he went a little wild. His tongue was going a little crazy darting around his mouth and his upper lip was curling up and out.

Kate explain to me that the male goat has scent glands under his lip and will expose these to sense if the female is ready to mate. Some goat breeding facts: Goats are polyestrous; they come into season multiple times during autumn. A female goat will bleat and wave her tail near a male when she is in heat. During this time milk production will slow. The gestation period is five months

Today the male, Victor, had his unit extended since we had walked down to the barn. He was visiting the farm for the sole purpose of breeding to avoid inbreeding. But Victor is a jerk and has been beating on a nice young Billy. When goats exhibit this type of behavior the weaker one is denied food and can potentially die.

As I have said before, male goats are only good for one thing. As of yet, there has not been any opportunities for the male to do their thing. I am excited to witness the gestation and birth of a goat. I hope to film some of the action. Keep posted if you want to watch live goat sex, but on second thought maybe I shouldn’t do that even for educational purposes.

Pictured is the male Magic, he has a nice mohawk but Victors was better but I did not have my camera today.

Putting on the Ritz?

2009-09-11T17:10:00.000-04:00

With the holiday season quickly approaching, we transition from the summer spent out and about to entertaining in the home. No gathering is complete without cheese and crackers. This year, forget the cheddar and put away the Ritz. With a little planning you can provide your guests with a cheese experience. If the idea of assembling a cheese board may be daunting, I am here to help.

How many people are you entertaining? You can plan on 2-4 ounces of cheese per person. Four ounces of cheese is equal to ¼ pound. If you have 10 quests you will need, at most, 2 ½ pounds of cheese. That may seem like a lot of cheese but it goes down so easily.

How many cheeses should you serve? I suggest serving 3 to 5 different cheeses. It is always nice to have a variety but you don’t want to overwhelm your guests with 10 different cheeses. A selection of three cheeses will provide some variety and the ability to compare and contrast the selection. If you are serving 3 different cheeses and are feeding 10 people you will need ¾ pounds of each cheese.
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What cheese to serve? You could pick a theme like French cheeses, Virginia cheeses, or focus on a certain type of milk. Personally, I like to serve at least one goat, cow, and sheep cheese. You also want to provide a variety of textures and tastes unless you are going to focus on something specific like soft ripened cheese. I recommend one soft cheese like Daffinois, a semi firm cheese like Midnight Moon, and a hard cheese like Zamorano. And this cheese selection represents one cow, one goat, and one sheep.

What about the blue? Many people are afraid of blue cheese because they can’t get over the mold. I wonder what they would think if they knew where rennet comes from or that bacteria live in all cheeses. There are some very wonderful and mild blues cheese such as Cambazola, Montangnola, and Regina Blue. If you know your guests are adventurous you can add a stronger blue cheese.

Should I server a stinker? I love stinky cheese, usually their smell is worse than their bite. Stinky cheeses are in the washed rind category which means that the wheel of cheese was bathed in wine, spirits, or a brine solution to encourage bacteria growth. Tallegio is a washed rind cheese that makes a wonderful grilled cheese. Washed rind cheeses are full of flavor and worthy of space on your cheese board.

How about some flavor? There are many flavored cheese such as garlic Gouda, caramelized onion cheddar, Purple Haze, and White Stilton with mango and ginger. These cheeses may engage those who are intimidated by cheese. A flavored cheese is a safe bet but only serve one on your cheese board. Having too many flavored cheeses can overwhelm the palette.

What to serve with your cheese? First, let’s talk cheese delivery systems. Ritz crackers are too buttery and flavorful to be served with a cheese board. I recommend any type of fresh bread such as a baguette or neutral crackers such as Melba toast. There are some wonderful cracker companies such as Carr’s, 34 degrees, and New York flatbreads. But be careful, some crackers are overloaded with salt and cheese tends to be salty so don’t overload on the salt. There are some wonderful flavored crackers that can pair nicely with the right cheese. I love a Carr’s rosemary cracker with Daffionis or goat cheese. The Carr’s whole wheat cracker is great for blue cheese as it provides a nice sweetness.

No cheese board is complete with out accompaniments. Fresh fruit such as grapes, strawberries, or what ever is in season are wonderful palette cleansers and pair well with most cheeses. Dried fruit and nuts are also a nice addition; the crunch provides a nice contrast to many cheeses. One way to encourage people to try blue cheese is to serve the cheese with a side of nuts and honey or drizzle the cheese with honey. I like to set out a small dish of honey whenever I put out a cheese board and experiment with flavor combinations. Spanish sheep’s milk cheeses are often served with membrillo which is a paste made out of quince. There are some wonderful chutneys, jams, and preserves available many of which will suggests pairing with a specific cheese. I enjoy Kunik with Harvest Song Tea Rose Petal Preserve. Offering accompaniments encourages your guest to play with their food and get involved with what they taste.

Always serve your cheese at room temperature. This allows those yummy fats to loosen up and give up their flavor. Ideally, you would buy your cheese the day of your soiree but the day before or even two days before is fine if properly stored. You do not want your cheese to dry out and yet you also do not want to suffocate your cheese. You can store your cheese in Tupperware, cheese paper, waxed paper, or aluminum foil.

In America, we serve our cheese as an appetizer but it is a wonderful way to end a meal and prepare for dessert. One of my most memorable dining experiences was at Le Bec Fin in Philadelphia. We had a wonderful meal, and then came the cheese cart which was eventually followed by the dessert cart. I feel in love with that cheese cart and tried one of each cheese which was laid out on my plate from mildest to strongest. Serving a cheese course during your meal will encourage people to discuss the cheese. What color is it, what texture, what flavors, does it have an interesting story? If you have the time, researching your cheese can provide a nice back story to what you taste.

You can have cheddar and Triscuts anytime but the holidays are a special time. Special times and call for special cheese. Don’t be intimidated by cheese, there is no wrong way to enjoy cheese. I hope this information will help you to impress your guests at your next holiday function.

Explanation of Diet

2009-09-10T16:29:00.006-04:00

Why am I giving up wheat, dairy, and saturated fat? I have M.S. which is a neurological autoimmune disease. Dairy is often linked to autoimmune disease and more specifically, cow's milk. There is not much information on this matter as many other factors could contribute but I am willing to try almost anything. It is always a good idea to reduce your saturated fat. Saturated fat can also slow down your brain functions. Wheat is inflammatory and can aggravate arthritis. I can feel the difference in my joints when I eat wheat.

I have a wonderful holistic health consular http://alexandradifilippo.com. She has helped me get healthy and has recommended these dietary changes. She could also explain why I should do these things better that I can. Since I started working with Alex, I have more energy, feel better, and have lost 25 pounds. Alex is supportive and motivating. She tells me to not ostricize myself because of my diet. She tells me to be good 90% of the time and be bad 10% of the time.

I am not a normal person. I have a compromised immune system, antibodies associated with Lupus, and an bright spots in my brain. I started to get sick three years ago and it took two and a half years to get a diagnosis. Then I was put on Copaxone, a once daily injection drug for better living. For the first time, I have a chance to get pregnant as Copaxone is well tolerated during pregnancy. I just want to do all I can to prepare my body for pregnancy. And I just want to be as healthy as I can be.

I have taken this a step further and removed many harmful additives from my beauty products. Your skin is your largest organ and what you put on your skin goes into your body. I have natural mascara, lipstick, and nail polish from Honeybee Garden and I like these products. I use Kiss My Face Potent & Pure face wash and moisturizer, which I love. I have shampoo, conditioner, moisturizer, and body wash from Hugo Naturals but I don't like the geranium scent. I was so busy reading the back of the label that I didn't even notice it was for color treated hair. The only difference is that I have to wash my hair more frequently. I haven't found a decent deodorant but I kind of like my subtle stink.

The following is a list of additives to avoid in beauty products. This information came from Gorgeously Green.

* indicates the worst of the worst.

Acrylates
Alcohol
Aluminum*
Benzalkonium chloride
Benzyl alcohol
Carbomer 934, 940, 941, TGIC
Cationic surfractants
Cetalkonium chloride
Cetrimonium chloride
Coal tar*
Cocamide DEA
Cocamide MEA
Cyclomethicone
Diazolidinyl urea
Diethanolamine DEA
Dimethicone
Dimethicone copolyol
Formaldehyde producing hydantoin
Fragrance*
Hydroquinone*
Isopropyl SD-40
Lauramide DEA
Lauryl dimonium hydrolyzed collagen
Lead*
Liquid paraffin
Mercury*
Methacrylates
Midazolidinyl
Mineral Oil
Parabens
Petroleum
Phenonip
Phthalates
Polyethylene Glycol PEG
P-Phenylene Diamine*
Quaternary Ammonium Compounds Quats
Silicone derived emollients
Sodium lauryl sulfates SLS
Stearalkonium chloride
Talc
Tocopherol Acetate
Triclosan*
Triethanolamine TEA
Urea

9/9/9 at 9

2009-09-09T20:57:00.001-04:00

Today is 9/9/9 and I feel like I need to do a post. I would like to do a post everyday and I think about doing a post everyday. But, I don’t post everyday and I could list excuses as to why, but who wants to read that.

9 represents the beginning and the end of human experiences, 9 attracts money and fortune, 9 is possessive, depressed, impulsive, 9 is the number of originality. In Japan, the word for 9 is a homophone for the word of suffering and is the 2nd most unlucky number.

Today I was boiling my cheese making pot and dumped the water into my kitchen sink. In the sink was a glass which cracked but did not shatter. The bottom of the glass was clearly cracked into a peace sign. On an auspicious day like today that may signify that peace is on the way.

So how will I use this significant date? September means back to school for the young and old. I wish I was going back to school, new people, new information, new clothes. I got the latter but don’t have any place to show them off. I miss that feeling of waiting for the school bus always with a glimmer of hope that it wouldn’t arrive. The feeling that what you have due on Monday is the most important thing in the world.

There is something about September, possibility is in the air and the air is getting chilly. Fall is my favorite time of year but it’s not here yet. Labor Day marks the end of summer but the start of fall is a few weeks away. This morning, it was nice and cool enabling me to break in a new pair of sweatpants but by the evening, humidity set in and it was too hot for the sweatpants.

I have always been the type of person who does what they say they will. For me, saying I will do something gives me motivation to actually do it. I am an avid list maker and have been keeping a diary since 1991 when I was 11. So what is all this leading up to? It’s not New Years but I have some resolutions:

1) I will not buy myself any unnecessary items until vacation in March 2010.
2) I will not eat any wheat. This is something I have been doing on and off for months now but have not managed to go for longer than two weeks.
3) Greatly reduce my consumption of dairy and saturated fat. This is a lot to ask a cheesemaker but not being able to eat cheese will not stop me from making cheese.
4) I will wake up every morning, get out of bed, wash up, get dressed, and get out to walk the dogs within the first hour of waking.
5) Less T.V. and more reading.
6) Blog daily.

I am doing these things for health reasons, mental and physical. This is just the beginning, when New Years comes around I will be giving up many other things. This is all to prepare my body and mind to conceive and carry a child.

Tria

2009-09-05T09:02:00.000-04:00

Opened May 2004, Tria celebrates fermentation by providing a sizeable selection of beer, wine, and cheese. Their menu is four big beautiful pages of mouth watering goodness. First page, snacks, bruschetta, salads, sandwiches, sweets, and beverages. I wanted to eat everything and had hoped to return a second time this trip for the smoked duck salad and flourless cake.

The cheese, beer, and wine list each have their own pages. These pages are subdivided using colorful descriptors, “sociable reds”; “luscious whites” beers are “profound” or “invigorating” among other things. The cheeses go from clean to luscious to stinky to approachable to stoic to racy. I wanted to explore every area but sadly only have one stomach.

To drink, I started with a Sparkling Brut “Armance B.,” Ampelidae from Loire, France. This was a Blanc de Blanc which is made like Champagne and has “sophisticated fruit flavors and a toasty finish”. I found it delightful but was also overwhelmed by food and did not give it time for contemplation. I also enjoyed a Rose Cava, Familia Oliveda from Penedes, Spain.

I ordered the Roasted Beets with Bulgarian Feta, which was wonderful. I had never had Bulgarian Feta and found it delightful. It had a creamier texture with slightly more salt that played well with the sweetness of the beets. The Pistachio Herbed Ricotta with Sage Honey bruschetta was another lovely dance of sweet and salt. We also enjoyed a Tuscan White bean spread that I really enjoyed. This was served with a toasted baguette that was powdered with paprika. This hint of spice gave the white beans some jazz.

Our first cheese was “liquid mountain butter” called Preferes Des Montagnes which is a cow’s milk cheese from Savoie France. It was soft, creamy, and slightly yeasty. We also enjoyed my old favorite, Kunik from Nettle Meadow which is a triple-crème mix of goat and cow. Our last cheese was a Pecorino Marzolino, a sheep cheese that is rubbed with San Marzano tomatoes. This Tuscan cheese was aged for sixty days and had a young sweet flavor.

Tria has opened a second location in Philadelphia as well as a Fermentation school. They offer classes on beer, wine, and cheese. They make their accompaniments such as balsamic strawberries in house. The staff was knowledgeable and courteously. And you can even get a Tria membership!

The incident at Southwark

2009-09-04T11:12:00.002-04:00

Friday, a group of five of us went to Southwark at 4^th & Bainbridge. This is a favorite bar and restaurant of a few of my friends. The bar serves up old fashion traditional cocktails along with a nice beer and wine selection. The interior was very clean and dark. The menu was short and simple.

Our server told us about the specials and I got excited by the sweetbreads. I was surprised that some of my friends got excited by the sweetbreads until they found out what they really are. I ordered them and enjoyed them and only one brave friend tried them and seemed to like them. We also enjoyed a farmhouse cheese plate that had a wonderful Pate. I really wanted to order the grilled peach salad but went for the lamb.

Our entrees came and we all happily tucked in. I enjoyed my lamb but then it happened. Two people at our table ordered that Salmon. One of those was to enjoy fish for the second time in their life. And that fish was carrying a friend. Eating away, a worm was found in the fish. The worm was placed on a plate and even in the low lighting; we could all see that his worm was moving. The warm was thin, pale, and an inch or two long and squirmy. I have a strong stomach but it was a bit much even for me.

The waiter came by and we told him the situation. He took the worm into the kitchen and came back to say that yes, it was a worm and he would take it off the bill. The dinner who encountered the worm was asked if he wanted anything else but declined as appetite was all gone. He who finds the worm will never eat fish again. We were left wondering if the fish was undercooked for the worm to have survived but I joked that fish cooks at 150 degrees and worm at 190 degrees. The low lighting made it hard to discern the color of the fish.

We were all left feeling awkward, disgusted, and quite. There were other dinners around and we were trying to keep quite but a part of me wanted to scream, “There is a worm in the fish”. Every staff member who walked by our table must have been thinking, “that is the worm table”. Suddenly everything was worms like that scene in Lost Boys. I couldn’t wait to get out of their.

It had been a wonderful day and a nice meal until that worm came along. It really ruined the meal and was an unpleasant end to the night. Everyone felt bad about what happened and we didn’t know how to recover. One gross turn deserves another so we watched Female Trouble on the Jumbotron.

Cheese Disaster

2009-09-03T10:30:00.003-04:00

I was away from my cheese cave for the better part of a week. Last night I opened the fridge which contained four batches of cheese. One was a bonny clabber cheese experiment, a raw cow called Kim goes to the Pyrenees, a new type of cheese called Montasio which was mixed milk, and two of my Humboldt Fog style cheeses I call Woodbridge Foogy.

I flipped the Pyrenees and started to brush off bright green mold using a paper towel. It was looking pretty good but a little dry. Then I flipped the bonny clabber and thought it may soon be eating time for this wheel. Then I cleaned mold off the Montasio. Next I brought out the Woodbridge Foggy to see if I needed to spray them with a mold solution. Instead I found little things with wings! Not sure how or why but there was a bug party on the Foggies. Why did they only like that cheese? Where did they come from, how did they get there?

I threw everything out. All of my aged cheeses for August 2009, ruined. It was such a good month for milk and I was so excited to enjoy these cheeses in due time. Cheese is like a frozen time in a certain place and now it's gone forever. I now have an empty fridge that needs a through cleaning. Then I must rebuild and stock my fridge for winter. In my year of cheesemaking, I have never had an infestation and hope it will not happen again.

Philly II

2009-09-01T16:24:00.001-04:00

Last I left you I was sitting on Erik’s big couch, feet up, typing away in front of the Jumbotron. First stop of the day, Laura’s In South Philly. Then we hit the old hood and walked East Passyunk. It was a gorgeous bright fall like day. There was a great breeze that brought a feeling of possibility. No place to be and anything can happen. It felt like being at the beach in the fall.

First stop B2, I got 2 tiny vegan doughnuts and a juice of celery, basil, cucumber, and I forget what else but it was refreshing. We walked down to Stogie Joe’s on a quest for tomato pie. It was a failure but it had a garage style front and sitting there with the breeze was worthwhile. The pizza was fine and Laura loved her salad. Laura informed my that the owner’s wife had said some negative things about homosexuals which made me not want to spend money there.

Then we headed further south to the Navy Yards to check out the koi at Urban Outfitters HQ. A friend works there and we had worked together at Urban in Center City. The Navy Yard offices were a wonderful surprise. We visited building 54 where there is a gym, café, cafeteria, offices, and two koi ponds. The buildings seem to all have original exterior and a strong Navy influence. The interior used many heavy chains, steel garters, and industrial elements mixed with contemporary art. Seemed like a great place to work.

We jumped on 76, which slowed near what used to be South Street Bridge and I was able to get some nice pictures. Got off by the Art museum and headed down Kelly Drive, next stop Laurel Hill Cemetery. It was a beautiful day in a beautiful place. It wasn’t sad or depressing, but seemed like a place of honor to rest in peace. All my time in Philly I never knew you could just go in a walk around the place. We also drove my ‘lil car around, taking pictures from our seats.

After a change in dinner plans, we went off to Nodding Head to meet Chris Fox. It was just after 5 in Center City and everyone was heading home. The luck of the magic parking fairy was with us as we parked right out front at a broken meter. Nodding Head had the best crab cake in Philly but it is no longer on the menu. I settled for a Salmon, Crab, and Corn cake but first Mussels. We had our mussels Moroccan style with ginger, garlic, cinnamon, coriander, cumin, lemon zest, and tomato sauce. Served with a basket of fries and a roll, they were a wonderful indulgence. Fox drank a Fava’s revenge which I sipped and found amazingly delicious. It is brewed with Rye and was sweet, citrusy, and slightly malty.

Headed south, stopped into Girl Bike Dog and picked up some local music. Then I was off, running home to my love. Got out of Philly at 8, hit DC at 10, and got home at 10:30 with one pit stop for gas. It was fun to drive home on a cool night with the top down, radio blasting, and seat warmers toasty. More posts will come about this weekend such as: A Guide to Philly punks and What happened at Southwark

Vacation at Home

2009-08-31T09:18:00.006-04:00

Thursday at 9:30 am, I frustratedly (stoopid Windows Media Player) ran out of the house and jumped into my Smart Car. I was off for vacation in Philadelphia, my home for 27 years and part of my identity. First stop was Emmaus, PA which is outside of Allentown. I had to pass a childhood favorite summer destination, Dorney Park and Wild Water Kingdom. I was heading to Wizards World of Tattooing and Piercing III to see my friend Ben.

http://www.wizardsworldoftattoos.com/emmaus%20panoramic.htm

Ben has done 8 out 10 of my tattoos and every one a masterpiece which I am proud to display. This time I was getting a garter belt around the left thigh of the Philadelphia skyline. Living outside Washington, DC in Northern Virginia, I found myself missing the Philly skyline or any skyline for that matter. In the suburbs, you always feel surrounded, I like to aim high in steering and ponder the possibilities in the distance. This is also possible to achieve in a rural setting and this city girl sure has gone county. And I love it, my other thigh will eventually get a farm/rural/cheese related garter belt. One thigh for the city and the other for the country. I will post pics of the skyline tattoo once i get home.

Ben does incredible work and takes his time to get it right. He is excited for a challenge. If you ever need work, see this man. I got into Emmaus around 2, we had lunch and talked design. Got started around 4:30, went to 8:30 with a few breaks. I was on the road to Philly around 9.

Driving from Woodbridge, VA to Emmaus, PA, I went through York, PA where I got my first piercing in 1996. I skirted Kutztown and Lancaster, drove on 30, 309, 222, 476, 76, 422, 202, 29, 363. And there was construction on every road. The whole drive from VA to Philly was a tour through my history. More fun than ever in my little Smart Car with the top down and system thumping. I drove from Woodbridge to Emmaus, to Philly on one $20 tank of gas.

My tattoo is the Philly skyline from the South Street Bridge. This bridge I connect with very early memories. There was a poem written on the side of the bridge, I think it was one word per panel. I wish I had written it down, I don't remember what the words said but it spanned the bridge. The story goes, the gay author wrote it then committed suicide by jumping off. I was heart broken when they covered it up a few years ago. But now the bridge is gone, which I had forgotten about as I hadn't been in town since January of this year and I never saw a sign on the matter.

I did see one for construction at University City which I thought didn't apply to me as I was getting off one stop before but I got caught in it. I got into Philly around 10:30. My dear old friend Erik was putting me up and has a lovely home with Bill and are wonderful hosts. Bill was out of town till tomorrow night. Erik had some Dolce and Carini Sicilian pizza waiting for me. I had it cold and loved it then it was my breakfast all hot and toasty for the next two days. Yum, can't get crust like that in VA/DC.

Friday, was a leisurely morning spent with Erik, then Eric came over. We walked down South Street from 22nd and Fitz. Hit Spool for fabric for a hat Erik was to make which is completed and fabulous. Then we walked up to Rittenhouse, hung in the park, into Anthro and Urban. Then Tria for a cheese related orgy. That experience will wait to be a post of its own. Tria was followed by a stop at 20th & Sansom for some of the best Gelato in the universe at Capogiro. Which we took back to Erik's via cab.

We received a visit from the Fox, then Stein. I went round the corner to visit Lance and meet his new puppy, a Frenchie and see his old Pug. Then Erik, Stein, and I hitched a cab to meet Eric and Stephen for dinner. This dinner will have to wait for a post of it's own. Something unbelievable took place, it is a shocker! Stein, Erik, and I then cabbed it back to Erik's and watched good old Female Trouble.

One reason I could no longer stand to live in the city was because I got sick and could no longer walk everywhere and I got motion sickness so easily. I get sick in the back of cabs, on subways, buses, trains. If you don't know, I have M.S. and started to get sick about three years ago. Doing great these days but the first two years were rough. But that is a different post.

Saturday morning I got up and out to see my Holistic Health Consular, Alex at the Lansdown farmer's market. I highly recommend this lady and I am proud to call her a great friend for over a decade.
http://alexandradifilippo.com/
But I am not biased, I have been working with her for the past many months and have gotten healthier with her help. And we can work through the distance by phone and email. The farmer's market was great, and we fit the two of us, a checkers table, folding chair and groceries all in my 'lil car. Went to Glen Olden, saw her wonderful husband and two kids and enjoyed a fresh farmer's market salad.

I set off for East Norriton with a stop at the Plymouth meeting mall was is a pig in a dress. The Macy's is a joke as are most of the other stores but there is still a carousel. Tried to go to the Bakemister in Norristown which is gone. Got to my grandparents with my arms hanging down. Grandpop was amused by the tiny car. Grandmom was 86 today and a bit more worse for the wear, she had recently started chemo therapy. Had a nice visit and they feed me and wanted me to eat more. It's hard to get Grandmom to sit down when I visit but I offer her help which she never wants.

From there, I went to see an old friend Adam, in Phoenixville which sure has changed. I have been in love with the Colonial theater for ages, been to Steel City but...now it is surrounded by hip trendy restaurants. But I wouldn't mind living in a town like that. It is very walkable, nice Main St., accessable to city or farm, and beautiful Victorian houses. My friend's place had been beautifully renovated with a thriving garden.

Heading back to Philly, I got caught in a storm which I didn't mind but no one else could seem to drive. Going 35 on 76 in the left lane, give me a fucking break. I got my 'lil car to go 60 and the SUV is scared. But Philly was fairy dry once I got into town then it rain 20 minuets later.

Back to Erik's, then down to 13th and Dickinson to Bonnie's Capistrano Bar. Great hole in the wall which I think has been the same forever. It was a friend, Anna's birthday and a great time was had. The only downfall was the cigarette smoke. I am a retired smoker but sometimes I regress. This night, it made me so ill and I wasn't drinking. When I got back to Erik's I had to wash the stench off, got to bed after 2 a.m.

Sunday, woke up late had a big yummy breakfast made with love by Erik. Then I was off to see Laura, another birthday girl. Went to B2, I got a tiny vegan doughnut and an iced blue eyes tea from a blue eyed barista of a certain Philly variety. Him and Laura chatted as I looked for movie times and noticed that a second show was added for It's Always Sunny in Philadelphia "The Nightman Cometh" and they went on sale Friday. I was rude and called from the counter and was sad to learn that once again I failed. I hope they come to DC or a miracle occurs. Funny that I had a picture taken of myself in front of their Ad the day those tickets went on sale

Went up to 4th st to Bus Stop shoe shop and Eye's gallery on South. Happily spending money in independent and female own businesses. Then to the Ritz 5, where I worked in 1999. I miss the small art house cinemas. Enjoyed a movie then off to Honey's Sit-n-Eat in the Northern Liberties. I hit Honey's every visit and LOVE their food. Took the lady home to 9th & Porter, then back to Erik & Bill's.

Bill and I took the go cart up to the Art Museum. Walked up the steps and down to the waterworks at dusk, taking pictures all the while. The light of the setting sun was brilliant. In the Waterworks lounge sitting outside looking over the Schuylkill river, I had a glass of Champers from Loire, France and toasted my mother. She would have loved to see what they did with the place. It was so gorgeous by the Waterworks that I wish I could marry Patrick all over again and have it there, white dress and all.

Next was a return trip to Capogiro for more gelato, in total 3 pints and one large cup. Back to Erik's, watched Mad Men, True Blood, then bed. Now here I am, with Bill & Erik's all to myself, sitting on the couch hungry in front of their enormous TV on the computer.

Stay tuned for part II!

2009-08-26T15:06:00.001-04:00

Last Friday night, we went to the Arlington Cinema and Drafthouse in Arlington, VA. We were there to enjoy Charlyne Yi. You may know Charlyne from her recent film, Paper Hearts with the much better know Michael Cera. But this film is all about Charlyne, who is absolutely delightful. And this wasn’t Charlyne first film with Cera; she appeared in Knocked Up, Semi-Pro, Cloverfield, and 30 Rock. She is not only an actress but a comedian, musician, writer, director, and producer. She is a very honest and endearing person. We had a great time at the show. It was exciting complete with audience participation that was so good you would have thought him a plant. There was original music and a guest Baseball Bat Violinist. It was laid back and fun, reminded me of a middle school sleepover.

maters

2009-08-24T13:01:00.003-04:00

Picked these from Kates and they were mind blowingly good. I like my tomatoes with character, they don't have to conform to beauty standards.

Down on the farm

2009-08-21T13:38:00.002-04:00

yesterday I spent a few hours at Kate's farm. I got to milk four goats using a milking machine then I finished them by hand. The milking machine was a bit loud but that did not seem to bother the goats. Once you let one of the goats out of the pen, they go running right for the milking table. They jump up and put their head right into the feed bucket. Then we secure their head into the front of the milk stand. The goats are too distracted to notice.

First, I washed their udders and check them for any ticks, scratches, or bumps. Then I turn on the machine and wait until you hear the click of suction and attached the tubes to the udders. While the machine works, I massage their udders. Once the flow has ebbed, I turn off the machine then remove the tubes. You can usually get more milk, so I got to practice my hand milking.

I milked into a bowl but seemed to get most of it down my arms and on my glasses. I have gotten much better at hand milking. Kate left me alone down on the farm while she ran an errand. I was left with the task of putting a goat back into the pen and bringing out another goat. I got the first got in but then two more came out. Meanwhile, my bowl of milk was left unattended and the momma cat claimed it for herself. All the milk I managed to get by hand went to the cat and her nine week old kittens. This simple act seemed to inspire all the kittens to nurse their mother.

Eventually I was able to get all the goats back in the pen and was able to get the goat I needed out. The last goat to milk was the biggest, she is the only Alpine goat on the farm. When I first let her out, she went right into the barn and got into some feed. Once I put more food in the milk table's feed bucket, I had her attention and she knew where to go.

Soon it will be breeding season and Magic the billy will be able to do his thing. He is a cool looking goat that has a mohawk going down his back. But he is stubborn and would let he get a decent picture from the right angle to highlight his mohawk. But we will meet again and I am excited to see some new born baby goats.

Figs Figs everywhere!

2009-08-19T12:01:00.000-04:00

The Occoquan farmer’s market has been offering a very special summer treat, fresh figs. My husband, Patrick, loves fresh figs and detests dried figs. For the past two Saturdays, I have gone to the farmer’s market and bought countless figs. We wrapped some in salami and Patrick would unwrap them and eat them separately. I am not such a purist and found the figs wrapped in Columbus artisanal finocchiona to be delicious. The combination of salty pork, buttery fat, and sweet juicy figs was an indulgence for my taste buds.

I love ice cream all year around but in summer feel the need for something cold and creamy on a nightly basis. My ice cream cookbook had a recipe for fresh fig ice cream. I had to give it a try and it was amazing. Even Patrick, the fresh fig purist loved it! I love short ingredient lists, this one was only two pounds of figs, water, sugar, cream, lemon and its zest. The combination created another wonderful color, a nice rich purple with a not doubt about it fig flavor.

I may love the colors of August, the pinks, purples, yellow, and green but I hate the heat. Fall is still my favorite season but some things only come in the heat of August. Fresh figs are a wonderful and rare treat. The fig season last about a second, are difficult to ship when fresh, and they stop ripening once they have been picked. The current food industry seems to love to pick things green them expose them to chemicals to force ripening. Or they expect the fruit to ripen in transit, the dark interior of a truck cannot produce the same sweetness as being in the sun.

It is sad to say that most people don’t know what a fresh fig looks like. We know them only as Fig Newtons which are filled with corn syrup and preservatives. Fresh figs are sweet, juicy, with an interesting texture. The combination of the skin, flesh, and seeds give it a bit of crunch. Figs are soft, delicate, and sensual. Inside they have a pink center that gets yellow toward the purple skin.

As long as the farmer's market has figs, I will buy them. They are a versatile fruit which makes the August heat more bearable. Maybe I'll try to make fig cake, or a gluten free fig newton, and what is figgy pudding?

Gold Star Dinner

2009-08-18T11:41:00.000-04:00

What's for Dinner? That ageless question. Often it's leftovers and sometimes it's better the second night. Patrick made some Borscht and we agreed it was missing something. I didn't want to go to the store so I was forced to use what was in the house. We had some corn, which I am a junky. We also had some tomatoes from Kate's, some quail eggs from her friend, and some fresh cream from our cow share.

I added some cream to the borscht and used my trusty stick blender making it all nice and frothy. I took the corn off the cob and pan fried it, it's too hot to roast them in the oven. I mixed the warm corn into the cold soup and it was ready to serve at any time. Look how fun, the fuchsia soup and yellow kernels. Beautiful and delicious and even better when eaten with cornishons.

After some difficulty, I removed four ramekins from their box and added some lovely farm fresh butter from the cow share. It has the richest yellow color and all natural. I nuked the ramekins to melt and coat with butter. I sliced and salted the tomatoes and placed one slice in the bottom of the ramekin. Then I cracked three quail eggs into each ramekin and added one slice of tomato then topped it off with cream. Baked them off for a few and added some panko and baked it again to toast. These were delicious, tender eggs very well cooked in my book. The tomato was nice but molten hot and my mouth was a tad impatient. Patrick has a mouth of steel and always finishes eating well before me.

It was a dinner promptly served and over by 7. Quick, easy, fresh, and delicious. I felt very proud of myself and inspired by my ingredients. Have I been watching too much Mad Men turning me into Betty homemaker?

2009-08-15T17:12:00.000-04:00

Cheese Plate!

2009-08-11T18:34:00.000-04:00

I love a nice crisp pan fried plantain with a bit of Maldon sea salt. If you have never tried Maldon, go out and find it and fall in love. It is flaky, organic and has been made the same way since 1882. I must admit that we have 4 or 5 kinds of salt on hand at any given time.
The farmers market on Saturday had a very specail treat to offer, fresh figs. My husband loves figs but will only enjoy them fresh and pure. We bought all the figs the vendor had left a half hour before the market closed. I kept some fresh but took some and pan fried them then wrapped them in Serrano, artisanal finocchiona, and peppered salami. I loved them,the combination of sweet and salt and rich melting fat.
The cheeses were my herby goat cheese made earlier this week, Garrotxa, and Quadrello Di Bufala. Garrotx is a Spanish goat cheese from Catalonia. This cheese is semi-firm and has a compact texture. The rind has a velvety grey mold that invites petting but not eating. This cheese is aged for four months and has a mild nutty flavor.

The cheese I am most excited to talk about is Quadrello Di Bufala. There doesn't seem to be much information available about this cheese which is made from the milk from Water Buffalos. This cheese is an Italian wash rind that is often compared to Tallegio. Quadrello is not as strong or pungent as Tallegio. TheQuadrello paste is soft and creamy and he rind was firm and crunchy which played nicely with the buttery paste. It had a nice minerality and salt with a savory flavor. Much more interesting than your typical Brie.