Day 1007 : A springtime Burrata

Burrata -- mozzarella curd filled with cream. Decadence in cheese. It is one of those dishes on a menu that I can't help but always order because it is such a treat. Traditionally paired with tomatoes, basil, and EVOO, maybe even arugula. Inspired by enjoying a morsel of burrata with the classic pairing last night, I thought of an excellent burrata springtime pairing that would highlight the rich milky decadence of the cheese with a bright vegetal aromatic springtime bent. So what is it?

How about burrata paired with sauteed fiddle head ferns?

What are fiddle head ferns?

Image courtesy of www.http://slowfoodmarthasvineyard.org/

Well they are little coiled ferns available only in the early springtime months, traditionally discovered by foraging. Unique in look, they tend to have the flavor profile of asparagus mixed with spinach -- vegetal and rustic yet bright and alive. So why not saute them with some garlic, sel de guerande and EVOO and pair that with burrata topped with a few basil leaves? A celebration of springtime green!!!

How to prepare the fiddle heads?

Make sure to rinse them throughly. Then toss them in a pot of boiling water for one to two minutes. Then toss them in a saute pan with EVOO, garlic, sel de guerande, and a pinch of crushed red pepper flakes. Cook for approximately ten minutes over low to medium heat. Pull off the stove and place your burrata on top with a few basil leaves and another drizzle of EVOO. Enjoy with a glass of crisp, mineral forward white wine.

Day 1006 : Announcing the newest in cheese

Located in Crown Heights, is the brand spanking new cheese shop -- Wedge. Owned by Kate Blumm and Micahel de Zayas with Lilith Spencer curating the cheese selection, this petite cheese shop is putting Crown Heights on the cheese map! I had the pleasure of meeting Spencer last summer while interviewing contestants for the Cheesemonger Invitational and could tell at that time that she was going places -- she was part of the new generations of cheesemongers and boy was I right! Less than a year later, here she is, out on her own after a stint at BKLYN Larder. So check out this new cheese destination in this rapidly changing neighborhood for cheeses, nibbles, and even cheese education to boot!

Wedge
728 Franklin Avenue
Brooklyn

Day 1005 : Zabar's

While running with a friend yesterday who mentioned to me his love of Epoisses and how he purchased one roundelle at Fairway for $19.99 and then walked into Zabar's to discover the same cheese on sale for $4.99; I decided it was time for a visit. I hadn't been to Zabar's in a while and I've always said that if you are looking for an extensive selection of cheeses from across the pond at prices that won't break the bank, then the place to go is Zabar's. Their Loire Valley goat's milk cheese selection is hard to rival and their cured fish options are excellent among many other delicacies. But let's focus on their current cheese offerings.

Strolling in yesterday afternoon, I was excited to see what I could find and at what prices -- it was time for a little bit of frugal cheese shopping. Yes, you can go to East Village Cheese and purchase cheese for deeply discounted prices but the quality is hit or miss, at Zabar's this surely isn't the case.

Of course I had to get a small roundelle of Loire Valley goat -- St Marcellin to be exact. At perfect ripeness and consistency, this little disc of soft and creamy bright goat's milk cheese is easily spreadable on bread or a cracker and the perfect complement to a nice glass of bubbly Prosecco or even a crisp glass of white wine. Decadent yet light, you cannot ever go wrong here. Whereas at Fairway, one finds this cheese for $5.99, it was only $3.79. 

The real find was Mountain Gruyere for $8.98 a pound! The classic Alpine style cheese aged to perfection at a truly remarkable price. Traditionally you will find Gruyere for anywhere between $15 and $20 a pound. Nutty and rustic yet tangy and buttery, you cannot go wrong with this melting superstar. Perfect with a medium bodied red wine. Great as a substitute for Parmesan in my classic quinoa and veggie dishes, Gruyere adds a wonderfully nutty touch.

And what else?

Looking for a morsel of Parmesan's salty and briny cousin -- Pecorino Romano? Featured for $10.99, it is perfect for shaving over pastas, pizzas, roasted veggies, you name it! 

Was this it? No way! But these were a few of the great deals found yesterday at Zabar's and I am sure you my friends will find many others that will delight. 

Day 1004 : It's asparagus time...

You know its Springtime when you see asparagus, ramps, and rhubarb on restaurant menus...out with the root vegetables and in with the green bounty of warmer months to come.

So tonight in honor of the fact that it is apparently Springtime, I thought I would propose a very simple asparagus dish to celebrate.

Pull out your stovetop grill, grab some asparagus, keeping them full, drizzle them with EVOO and sliced garlic, a pinch of sel de guerande. Grill for a few minutes per side or until nicely charred. Once the asparagus is flipped and one side is grilled, while the other side is cooking, top with some crumbled fresh chevre. While this is cooking, grab a handful of sugar snap peas and a fennel bulb. Dice the sugar snaps and half of the fennel bulb up with a little bit of the fennel leaves. Top with some EVOO and sel de guerande. Let this marinate for a few moments while your asparagus are cooking. When the chevre is fully melted, pull off your asparagus and place on a bed of sugar snaps and diced fennel. Enjoy with a bright crisp glass of Gruner or even a Pinot Gris.

Day 1003 : Queso de Murcia Pairing

Crafted in the Murcia region of Spain, southeastern Spain to be exact, is Queso de Murcia. Queso de Murcia is crafted with the milk of Murcian goats, the best goat milk producing breed in Spain. This DOP, firm, aged goat's milk cheese is bathed twice in red wine during its aging process providing a deep maroon exterior with a bright white interior. Crisp, grassy, citrusy and milky interior paste goes hand in hand with a rustic floral and fruit forward exterior.

What to pair with this delectable and flavorful cheese?

How about a compote of roasted cherry tomatoes and cranberries? Sweet and tangy, yet juicy and bright -- perfect for the milky lightness of the cheese.

Enjoy on a crisp and crunchy piece of toasted baguette with a brush EVOO and a sprinkling of sea salt.

Day 1002 : Small actions, big impact

Lets take a break from cheese for a moment to discuss an awesome event taking place on Monday eve.

So what is this event?

It's a public art project led by New York based artist Yazmany Arboleda along with a team of Afghani artists designed to gift 10,000 pink ballons to Kabul locals.  Arboleda's work has been featured in WWD, ABC, Huffington Post and he was recently selected as one of the GOOD 100. He's brought his balloon project to Bangalore, Nairobi and Yamaguchi, but this is the first time that anyone in the world can take part.

So what happens Monday evening? 

You get to participate in this awesome global art project with the 10,000 Balloons Pop up at Ludlow Studios.  We'll write and sign personal messages for Kabul, snap portraits of each other and take over an entire swath of the WeBelieveinBalloons.com mural. Secure your spot at the pop up, balloons to share with friends and a place in the cultural city of a history. 10,000 Balloons is presented by Imagination in Space, Ludlow Studios, House of Horology, Streetwater and Paul Zepeda. 

For $10 you get to participate and receive seven free balloons, so grab your tickets here: http://10000balloons.splashthat.com/

Monday May 6th 

Ludlow Studios - 40 Ludlow Street 

7 - 10 pm

Day 1001 : Monument Lane

Located on the corner of West 12th and Greenwich Avenue sits the locally sourced American restaurant -- Monument Lane. Inspired by the street's name back in the 1700s, this rustic yet inviting restaurant is covered in maps of the New York of yesteryear but the menu itself is very contemporary and strictly seasonal.

The menu itself is a melange of small bites, appetizers, entrees, cheeses and cured meats -- lots of dishes that sounded appealing that's for sure!

So what did we have?

We had a selection of three of their cheeses - all locally sourced and each more wonderful than the last. There was Vermont Creamery's Torus, the goat cheese roundelle with a cutout center that has a special place in my heart; Hudson Flower, the local aromatic bloomy rinded goddess modeled on the likes of Fleur du Macquis; and of course Cabot Clothbound Cheddar.

Apart from their cheeses - we split a few of their small bites - their crispy chickpeas, roasted baby beets with a dollop of yogurt and their grilled English peas. The chickpeas were the absolutely perfect snack for our glasses of Vermentino but what wowed significantly more was their grilled English peas - flavorful and dynamic yet rustic and aromatic. The meal was off to a good start!

We then split a few of their salads  -- first of their Kale and Escarole salad topped with a soft poached egg, croutons, local Grana Padano and an anchovy vinaigrette. Simple yet flavorful - it's pretty hard to go wrong with kale in my mind! Next up, their Red Jacket Fuji apple salad with Vermont cheddar, wild arugula, red onion, and ramp vinaigrette. A classic combination made local and seasonal that delighted on the palate - fanciful and light! And last up we had their spring vegetable salad which was composed of watermelon radish, cherry tomatoes, pickled red onion and a lemon vinaigrette. A simple clean celebration of springtime in vegetable form.

Overall, a lovely meal at a warm and welcoming locally sourced tavern that's definitely worth a trip back for.

Monument Lane

103 Greenwich Avenue

NYC