There's something to be said for eating vegetables that are direct from the farm - crisp, fresh, alive and so much more like what you imagine they should taste like than what one traditionally buys at the supermarket. This evening I had more of the asparagus from the farm stand we passed by yesterday and I got to thinking about the perfect twist on a traditional panzanella salad (tomatoes, basil, garlic, bread, EVOO, etc.) but with the asparagus.
1/2 loaf of baguette/ciabatta (crusty bread) diced
1 clove of garlic
1 bunch of asparagus
1 diced kirby cucumber
Aged Goat Gouda
Handful of fresh basil
EVOO
White Wine (for cooking purposes)
Herbs
Sea Salt
Pepper
Saute bread with EVOO, dash of white wine, garlic, tarragon, sea salt, and oregano over low heat till golden brown, approx, ten to twelve minutes. Dice cucumber and basil and toss in a bowl, add croutons when finished. The great thing about farm fresh asparagus is all you have to do is wash them and they are ready to eat! So dice those as well and add a small drizzle of EVOO across the top of everything, sprinkle some sea salt and fresh black pepper. Then top with nice shavings of aged goat gouda for a creamy nutty addition to the dish.
Enjoy.
Monday, May 30, 2011
Day 474 : Sojourn out East...(with corrections...)
I apologize that this post was originally written on an iPhone making spell check/rereading/ and correcting my mistakes a tough one but here it is fixed...and stay tuned for another fabulous post later on today.
Yesterday, after a fun filled beginning of this kickoff summer holiday weekend in Manhattan, I left town to head out to East Hampton with a good friend. Plans of relaxing in the sun, long runs, drinking rose wine, reading, cooking, and of course plenty of chatting were on the agenda...and what a perfect agenda at that!
In the late afternoon, we took a drive into Sag Harbor to visit Cavaniola's Gourmet -- a grouping of three small wooden buildings -- one boasting to be a cheese shop; one with gourmet prepared foods; and one a wine cellar. We wandered into the cheese shop which was stocked with imported crackers, pastas, and the such in the front area and a back cheese, meat and antipasti counter with two refrigerated cases. After a bit of a wait, we inquired about having a taste of their Gorgonzola cremificado, a delish creamy, spicy and punchy blue cheese. Looking around at the back refrigerator case, I was disappointed that not a single cheese had a label or any sort of indication about pricing structure or it's origins of production. For those of us who know a lot about cheese that is significantly less of a concern than the cheese amateur. This setup forces the consumer to engage in an extended conversation with the people behind the counter if they are unsure what to purchase. It also necessitates a significant amount of knowledge on the part of the cheese shop employees. Don't get me wrong the cheeses on offer were fabulous but it made the entire process of purchasing more complicated.
After our visit to Cavaniola's, we went to Channing Daughters for a tasting of their rose wines and a few of their whites as well. Channing Daughters winery is known for their extensive experimenation into the world of winemaking, they are the only producer to craft Tocai Friulano, Blaufrankisch, and many other wines on Long Island. Needless to say one of the reasons I am such a big fan is because of the four outstanding rose wines they make -- one with Cabernet Franc grapes, one with Merlot grapes, one with Cabernet Sauvignon grapes and one with Refresco grapes.
Returning back to the house from our explorations, we started cooking dinner--
A tasting of three cheeses- Equinox from Consider Bardwell, the Gorgonzola Cremificado discussed earlier and Saint Maure de la Tourraine (a soft decadent aged goat's milk cheese from the Loire Valley.) We paired the cheeses with Eli's health grain loaf, dried apricots and some green grapes. Apart from the cheese we had some chopped up fresh cucumbers, peppers and carrots. Then we grilled some fresh asparagus procured earlier in the day at a local farm stand and portobello mushrooms caps with diced sundried tomatoes, herbs, and Parmesan. Overall a fresh, market driven delish dinner for an evening spent on the patio by the pool. A great way to spend a Sunday night!
Yesterday, after a fun filled beginning of this kickoff summer holiday weekend in Manhattan, I left town to head out to East Hampton with a good friend. Plans of relaxing in the sun, long runs, drinking rose wine, reading, cooking, and of course plenty of chatting were on the agenda...and what a perfect agenda at that!
In the late afternoon, we took a drive into Sag Harbor to visit Cavaniola's Gourmet -- a grouping of three small wooden buildings -- one boasting to be a cheese shop; one with gourmet prepared foods; and one a wine cellar. We wandered into the cheese shop which was stocked with imported crackers, pastas, and the such in the front area and a back cheese, meat and antipasti counter with two refrigerated cases. After a bit of a wait, we inquired about having a taste of their Gorgonzola cremificado, a delish creamy, spicy and punchy blue cheese. Looking around at the back refrigerator case, I was disappointed that not a single cheese had a label or any sort of indication about pricing structure or it's origins of production. For those of us who know a lot about cheese that is significantly less of a concern than the cheese amateur. This setup forces the consumer to engage in an extended conversation with the people behind the counter if they are unsure what to purchase. It also necessitates a significant amount of knowledge on the part of the cheese shop employees. Don't get me wrong the cheeses on offer were fabulous but it made the entire process of purchasing more complicated.
After our visit to Cavaniola's, we went to Channing Daughters for a tasting of their rose wines and a few of their whites as well. Channing Daughters winery is known for their extensive experimenation into the world of winemaking, they are the only producer to craft Tocai Friulano, Blaufrankisch, and many other wines on Long Island. Needless to say one of the reasons I am such a big fan is because of the four outstanding rose wines they make -- one with Cabernet Franc grapes, one with Merlot grapes, one with Cabernet Sauvignon grapes and one with Refresco grapes.
Returning back to the house from our explorations, we started cooking dinner--
A tasting of three cheeses- Equinox from Consider Bardwell, the Gorgonzola Cremificado discussed earlier and Saint Maure de la Tourraine (a soft decadent aged goat's milk cheese from the Loire Valley.) We paired the cheeses with Eli's health grain loaf, dried apricots and some green grapes. Apart from the cheese we had some chopped up fresh cucumbers, peppers and carrots. Then we grilled some fresh asparagus procured earlier in the day at a local farm stand and portobello mushrooms caps with diced sundried tomatoes, herbs, and Parmesan. Overall a fresh, market driven delish dinner for an evening spent on the patio by the pool. A great way to spend a Sunday night!
Saturday, May 28, 2011
Day 473 : Equinox
Last week, I discovered a new cheese in the Consider Bardwell repertoire --- well more rather a cheese I hadn't tried yet and boy was I impressed! Equinox is a raw goat's milk cheese that has been aged for close to a year and is firm, salty, savory, crumbly and fabulous. It packs the classic goat cheese notes -- grassy, citrusy, clean, and fresh but with the age to stand up to some of the great Italian hard guys -- Parmesans and Piaves for example.
In case you aren't familiar, Consider Bardwell farm is located in the Champlain Valley in Vermont; it is actually the site of the first cheese dairy in Vermont. The farm now produces an outstanding mixture of cheeses utilizing goat and some cow milk...If you haven't tried a Consider Bardwell cheese, you must! I guarantee you won't be disappointed.
In case you aren't familiar, Consider Bardwell farm is located in the Champlain Valley in Vermont; it is actually the site of the first cheese dairy in Vermont. The farm now produces an outstanding mixture of cheeses utilizing goat and some cow milk...If you haven't tried a Consider Bardwell cheese, you must! I guarantee you won't be disappointed.
Image courtesy of www.considerbardwellfarm.com
Friday, May 27, 2011
Day 472: A picnic in the park to kick off the summer
In holiday weekend mode yet?
I know I am!
Doesn't this weather scream Rose, relaxing in the sun, and barbecues?
I think this is the perfect afternoon to pick up a bottle of Bieler Pere et Fils Rosé, my go-to summer wine clocking in at $10.99 a bottle -- it is affordable, delicious, crisp, refreshing, and dry. Hailing from Provence, crafted by winemaker Charles Bieler in honor of his father and named for his daughter, he keeps it all in the family...and this is a family who knows a thing or two about winemaking, they used to own Chateau Routas also in Provence. Our Rosé is 40% Syrah, 30% Grenache, 15% Cinsault, and 15% Cabernet Sauvignon with hints of raspberry, strawberry, and light cherry and spice notes and a mineral finish. It's easy drinking summer wine at its best!
So what to have with it?
How about a nice fresh chevre from Painted Goat Farm in upstate New York?
Simple, young, alive, and the right way to ring in the summer!
Enjoy the long weekend folks.
I know I am!
Doesn't this weather scream Rose, relaxing in the sun, and barbecues?
I think this is the perfect afternoon to pick up a bottle of Bieler Pere et Fils Rosé, my go-to summer wine clocking in at $10.99 a bottle -- it is affordable, delicious, crisp, refreshing, and dry. Hailing from Provence, crafted by winemaker Charles Bieler in honor of his father and named for his daughter, he keeps it all in the family...and this is a family who knows a thing or two about winemaking, they used to own Chateau Routas also in Provence. Our Rosé is 40% Syrah, 30% Grenache, 15% Cinsault, and 15% Cabernet Sauvignon with hints of raspberry, strawberry, and light cherry and spice notes and a mineral finish. It's easy drinking summer wine at its best!
So what to have with it?
How about a nice fresh chevre from Painted Goat Farm in upstate New York?
Simple, young, alive, and the right way to ring in the summer!
Enjoy the long weekend folks.
Thursday, May 26, 2011
Day 471 : How to Save / How to Splurge Dispatch #16
Heading out of town for Memorial Day weekend? Want to bring out some patriotic cheese with you? A selection of three cheeses produced on our soils in honor of the holiday weekend and the beginning of summer that you want to splurge a bit on?
Fret not, you have come to the right place!
Should you be planning on bringing three cheeses, I recommend a soft/luscious creamy then a firm, hard, and nutty, and then a punchy spicy blue. Each cheese will be in the range of $20 to $35 a pound this week, making the price tag of bringing a tasting of three cheeses to be in the range of $50 to $60, depending on how much you get of each.
For the soft/luscious/creamy cheese, how about Catskill? A soft bloomy goat's milk cheese from upstate New York found for $28.50 a pound at Artisanal Cheese. It coats every crevice of your mouth in just the right ways -- lactic, grassy, citrusy, with hints of mushroom, this is the perfect cheese to pair with a glass of bubbly.
For the firm/hard/nutty cheese, I recommend 5 Spoke Creamery's Tumbleweed from Pennsylvania. It is a raw cow's milk cheese that has been aged for at least eight months, modeled on a traditional French Cantal with dialed up cheddar notes. Supple and nutty with a nice cheddar punch, this farmsteady cheese it the perfect second choice for your cheese tasting. Clocking in at $22.99 a pound at Murray's Cheese.
And lastly, how about Ewe's Blue crafted by Old Chatham Sheepherding Company in Old Chatham, NY. Sheep's milk cheese inoculated with penicillium roqueforti mold in the traditional Roquefort style of cheesemaking produces here a fabulously spicy and piquant blue with creamy luscious notes and a grassy brightness. Available for $33 a pound at Lucy's Whey.
And that will conclude your splurge worthy local cheese tasting.
Fret not, you have come to the right place!
Should you be planning on bringing three cheeses, I recommend a soft/luscious creamy then a firm, hard, and nutty, and then a punchy spicy blue. Each cheese will be in the range of $20 to $35 a pound this week, making the price tag of bringing a tasting of three cheeses to be in the range of $50 to $60, depending on how much you get of each.
For the soft/luscious/creamy cheese, how about Catskill? A soft bloomy goat's milk cheese from upstate New York found for $28.50 a pound at Artisanal Cheese. It coats every crevice of your mouth in just the right ways -- lactic, grassy, citrusy, with hints of mushroom, this is the perfect cheese to pair with a glass of bubbly.
For the firm/hard/nutty cheese, I recommend 5 Spoke Creamery's Tumbleweed from Pennsylvania. It is a raw cow's milk cheese that has been aged for at least eight months, modeled on a traditional French Cantal with dialed up cheddar notes. Supple and nutty with a nice cheddar punch, this farmsteady cheese it the perfect second choice for your cheese tasting. Clocking in at $22.99 a pound at Murray's Cheese.
And lastly, how about Ewe's Blue crafted by Old Chatham Sheepherding Company in Old Chatham, NY. Sheep's milk cheese inoculated with penicillium roqueforti mold in the traditional Roquefort style of cheesemaking produces here a fabulously spicy and piquant blue with creamy luscious notes and a grassy brightness. Available for $33 a pound at Lucy's Whey.
And that will conclude your splurge worthy local cheese tasting.
Wednesday, May 25, 2011
Day 470 : Bacaro
Last night, I had the pleasure of trying Bacaro down in East Chinatown for dinner, modeled on and named after traditional Venetian "workmen's pubs" that serve small share-able plates and wine. Bacaro is a two floored space -- the top floor is a casual wine bar facing out onto Division Street whereas the downstairs is dark, cavernous, and quite romantic. Owned and run by the chef behind Peasant and his wife, this is a great place for a group dinner upstairs which was what I was part of last night or a romantic night with a special someone down below.
Before I delve into the food, I must tell you that the bartender introduced us to something simple yet fabulous that I most certainly plan on adopting -- infusing sage leaves into rose wine over night imparting an herbaceous quality to summer's best wine. I was already quite impressed with the joint after one sip of wine.
So what did we all split?
Two of their specials -- fried zucchini blossoms with ricotta and a full roasted artichoke with grana padano and bread crumbs. Each was done excellently -- the right mixture of savory, creamy, vegetal, and fresh rolled into one. Great with our rose infused wine and perfect for sharing! Apart from the specials we split their baked razor clams with white wine, olive oil, and lemon -- rustic yet elevated, sensual and delish. Next up, their frittata with cherry tomatoes, grana padano, and spinach -- a classic combination done well.
Then we had two of their pastas:
Spaghetti Nero -- their spaghetti with cuttlefish ink and one single squid on top. Incredibly luscious and silky smooth, a star of the evening!
Gnocchi con funghi -- pillowy light gnocchi served with sauteed mushrooms in a brown butter sauce, decadence in a dish!
Overall the meal was delish, a fun and affordable place with an extensive menu with something for everyone in a nice atmosphere in somewhat of a slightly inconvenient neighborhood but worth the trip. If you do go, look out for 136 Division Street as it surely isn't well signed.
Bacaro
136 Division Street
NYC 10002
Before I delve into the food, I must tell you that the bartender introduced us to something simple yet fabulous that I most certainly plan on adopting -- infusing sage leaves into rose wine over night imparting an herbaceous quality to summer's best wine. I was already quite impressed with the joint after one sip of wine.
So what did we all split?
Two of their specials -- fried zucchini blossoms with ricotta and a full roasted artichoke with grana padano and bread crumbs. Each was done excellently -- the right mixture of savory, creamy, vegetal, and fresh rolled into one. Great with our rose infused wine and perfect for sharing! Apart from the specials we split their baked razor clams with white wine, olive oil, and lemon -- rustic yet elevated, sensual and delish. Next up, their frittata with cherry tomatoes, grana padano, and spinach -- a classic combination done well.
Then we had two of their pastas:
Spaghetti Nero -- their spaghetti with cuttlefish ink and one single squid on top. Incredibly luscious and silky smooth, a star of the evening!
Gnocchi con funghi -- pillowy light gnocchi served with sauteed mushrooms in a brown butter sauce, decadence in a dish!
Overall the meal was delish, a fun and affordable place with an extensive menu with something for everyone in a nice atmosphere in somewhat of a slightly inconvenient neighborhood but worth the trip. If you do go, look out for 136 Division Street as it surely isn't well signed.
Bacaro
136 Division Street
NYC 10002
Tuesday, May 24, 2011
Day 469 : SCS Version 4.0, Dispatch #3
As I'm discovering more and more about the cheeses produced in Massachusetts and Portugal, I have come to notice that each locale has a very particular cheese point of view and unlike other SCS spotlights we have had, it is increasingly hard to find completely distinct cheesemaking styles in each. Each week, I aim to find something new to introduce you to that will be an example of the versatility present in cheesemaking based on a focused region and Massachusetts and Portugal are surely not the easiest. At the end of next week's spotlight, I will unpack my vision of the characteristic cheesemaking styles present in each place. But for the moment, lets continue introducing you all to new cheeses!
Cricket Creek Farm is located in Williamstown, Massachusetts and boasts 500 acres of green grazing hills for their forty cows (a mixture of Brown Swiss and Jersey cows) to enjoy. It is actually one of the oldest dairy farms in their region, owned since 2001 by the Sabot family. They currently produce three distinct cheeses, along with having milk, beef, pork, eggs, and bakery items for sale. This week, we will feature their extra aged Maggie's Round -- crafted in the style of a farmsteady Italian semi-firm raw cow's milk cheese, like a nice toma. Nutty and rustic with lightly buttery, floral and caramelly notes and a grassy, farmsteady finish. Maggie's round is offered for sale at the earliest, after four months of aging but I find it better when it has been aged for close to a year, the cheese becomes crystallized and crumbly in all the right sort of ways.
Cricket Creek Farm is located in Williamstown, Massachusetts and boasts 500 acres of green grazing hills for their forty cows (a mixture of Brown Swiss and Jersey cows) to enjoy. It is actually one of the oldest dairy farms in their region, owned since 2001 by the Sabot family. They currently produce three distinct cheeses, along with having milk, beef, pork, eggs, and bakery items for sale. This week, we will feature their extra aged Maggie's Round -- crafted in the style of a farmsteady Italian semi-firm raw cow's milk cheese, like a nice toma. Nutty and rustic with lightly buttery, floral and caramelly notes and a grassy, farmsteady finish. Maggie's round is offered for sale at the earliest, after four months of aging but I find it better when it has been aged for close to a year, the cheese becomes crystallized and crumbly in all the right sort of ways.
Image courtesy of http://www.culturecheesemag.com/
And from Portugal, another aged cheese, but not as long as our Massachusetts counterpart, Evora is traditionally aged for two to three months. A firm copper colored cylinder of raw Merino sheep's milk cheese that has been coagulated with cardoon thistle with a pale yellow-ish interior paste. Named after the capital of the Alto Alentejo province, located about 150 km east of Lisbon. With aging, the salt content of this cheese is dialed up a notch so it is great as a grating cheese in vegetable dishes. Smooth and rustic with notes of olive oil and hints of a spicy kick -- great with a glass of white wine. Want to know a fun factoid about Evora? It was once traded as a currency in the Portugal of yesteryear.
Image courtesy of http://www.artisanalcheese.com/
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