Day 963 : Brrr, it's cold outside!

It is officially the coldest day of the year thus far -- this morning when I was running, it was 11 degrees but with the windchill it felt like -4 degrees. I know your first thought is, "Gosh, she is totally crazy to be running in this weather!" But it is truly invigorating and you feel great when you are finished. Granted after the fact, I most certainly do not want to spend any time outside, it feels like we are living in the Midwestern Tundra, but nope we are living in the Big Apple, my friends.

In honor of it being the coldest day of the year, I thought we would suggest an American Fondue recipe:

2 cloves of garlic

1 1/2 cups of grated Reading - Spring Brook Farm's semi-soft buttery and round American interpretation of the classic French melting superstar, Raclette. This three month aged cheese is sweet and honest with a rustic  nuttiness and a grassy round finish. Warming and comforting, this is the perfect start to our American fondue.

1 1/2 cups of grated Tarentaise -  Crafted also by Spring Brook Farm and Thistle Hill Farm as well, both located in Vermont, this is an organic raw cow's milk cheese aged for at least six months, traditionally more like twelve to eighteen months. Rich and round, full of nutty, caramelly, butterscotchy notes and a grassy, rustic, barnyardy-ness, this cheese is the perfect next addition in flavor profile for your fondue -- bold and dynamic yet delicate and refined.

1 1/2 cups of grated Pleasant Ridge Reserve -- Modeled on the European great, Beaufort, this Wisconsin native is the last cheese needed in our American fondue. An aged raw cow's milk cheese that is roasty and round, buttery and butterscotchy with a fantastic rustic Alpine style nuttiness.

3 tablespoons of flour - it helps to combine the flour with the grated cheese before as it will disperse throughout the fondue and help thicken it.

Dash of sea salt, black pepper, and fresh rosemary to cut through the creamy cheesy-ness. Depending you can add a touch of nutmeg as well for a homey aromatic bent. But definitely choose either the rosemary or the nutmeg, the combination of both will be totally overwhelming.

1 1/2 cups of dry white wine - something that will give the cheese combination a nice minerality and create a nice balanced lightness.

I like to add a few tablespoons of brandy to enhance the depth of flavor profile of the fondue.

Super simple to prepare, you will be warmed from the inside out on this frigid eve!

Day 720: Parsnips galore

I've recently been having quite a love affair with the parsnip, that white winter root vegetable that is the more nutritious cousin of a carrot. Yes I've always been a fan of eating accordingly to what vegetables are in season but in other winters, parsnips have made guest appearances, not been a staple. Why this winter have they become a staple?

Well they are high in potassium which is good for those of us distance runners out there as it helps to prevent cramping, stimulates muscle activity and movement, and helps to balance the fluid and electrolytes in the body. Yes folks, potassium is key for runners and well athletes and people in general. Where else can you find potassium in case you're not into parsnips? The most obvious and common place is bananas. Ok what other key ingredients are present in the parsnip? They are very high in dietary fiber.

Now that I've told you some of the vitamin and nutrient benefits of parsnips, how do I like to prepare this crunchy, slightly sweet, butterscotchy, slightly herbaceously cardamom-my veggie? How about roasted with some EVOO, herbs, and a nice grating of the nutty fabulous Uplands Pleasant Ridge Reserve? This aged raw cow's milk cheese from Wisconsin is modeled on the great Alpine cheeses like Beaufort and Gruyere but is totally its own unique entity of American artisanal cheesemaking greatness. Round and roasty, nutty, buttery and butterscotchy, with a nice light rustic farmsteady finish this is the perfect cheesy companion for my winter root vegetable of choice. Grated over the top of parsnips while roasting in the oven, the combination will be warming and delish. I like to top the cheesy roasted parnsips with a small arugula slivered almond salad for a bright spicy vegetal kick. A great vegetarian simple meal for one. Excellent with a nice glass of red Bordeaux.