Day 690: 2012

In thinking about what to write about to close out the 2011 Fromagical year, I was a bit torn --  I could revisit the great moments of the past year or I could propose a decent celebratory cheese or I could not talk about cheese at all and only talk about the New Year. Before deciding what direction to go in, I revisited what I wrote in 2010 and it was the second option so that was out for me and in 2009 Fromagical was conceived actually as part of a New Year's Eve resolution and would not come into existence till the very beginning of 2010. For this last and final day of 2011, I decided to reflect on the New Year and the year that is drawing to a close this evening.

As one year concludes and we move into the next, I tend to reflect on where I have been since this year began -- have I succeeded at conquering all of the goals and challenges I set out for myself on January 1st? Have I pushed myself to tackle the obstacles that life has delivered? I sure hope so, it hasn't been the easiest year but it sure has been a rewarding one at that. I look forward to welcoming in 2012 with open arms, a sense of positivity and optimism of opportunities to come. The New Year is a time for hope, for promise, and for chance so welcome in 2012 with that mindset my friends and I hope it will bring you an excellent year ahead.

Here's to a New Year of health, happiness, and success for all of my dear readers and a great New Year's Eve party to ring it with!

Day 689 : Recap of Slightly Oliver

A bit late, but better late than never...the other evening I had the pleasure of dining at Slightly Oliver, the newish cocktail driven, Prohibition era inspired gastropub on the Upper West.  Walking into the space, it felt somewhat similar to its previous iteration but with a warmer more rustic welcoming environment. Seated in a booth in the back was just the perfect environment for a good catchup with friends.

The menu is composed of shareable dishes like pizzas and toasts along with riffs on classic American and British comfort pub food. We split their flatbread Neopolitan pizza composed of ricotta, figs, artichokes, and arugula topped with a balsamic reduction. Simple, flavorful and not overly dressed this was a nice starter for everyone to share. We then split a salad composed of caramelized butternut squash, frisee, pears, goat's milk cheese, and spiced pecans. A lovely late fall / early winter dish celebrating the season's vegetable bounty, again not prepared with too heavy a hand.

Overall a nice atmosphere for a drink and a nibble on the Upper West.
Slightly Oliver
511 Amsterdam Avenue

Day 688 : How to Save / How to Splurge Dispatch #43

Heading to a New Year's Eve party and you're not sure what to bring?

Well I suggest a cave aged Brunet, on sale at Murray's from $19.99 to $14.99. This pasteurized goat's milk disc is silky smooth and decadently rich -- creamy and fabulous, it is the perfect cheese for a glass of Prosecco to ring in 2012! Fresh and milky ice creamy notes are paired with that classic goaty, grassy, citrusy bright tang in this multi dimensional cheese. This is one crowd pleaser for sure! And with the five dollar savings on the cheese, that means you can spend a little bit of extra money on your fantastic New Year's Eve outfit because really who doesn't like getting a little gussied up to ring a brand New Year.

Image courtesy of www.murrayscheese.com

Day 687 : Feedback

After close to two years of daily Fromagical musings, I turn to you, my dearest readers, to inquire what you would like to see more of -- what you don't like; what you do like; and well why. I'd sincerely appreciate any and all feedback; it will help Fromagical grow. No matter whether you are the sort of reader who follows on a daily basis, weekly basis, monthly basis or occasionally when you're perusing the web, all advice is greatly appreciated.

Why you may ask now rather than at the two year mark? Well that's because coming to the close of 2011, I think it is important to reflect on this year's events -- ups and downs, and take what transpired since this past snowy January and utilize it constructively moving into the new year. This doesn't just apply for me to Fromagical, I have done the same through out my own personal life, and boy has it felt cleansing in a particularly reflective manner. So I suggest of you, my Fromagical readers to do the same -- stop, take stock of where you've been since 01/01/11 and where you want to go before 12/31/2012 and do it.

Stay tuned for the rest of the week to be full of the "best of 2011 Fromagical stories, cheeses, experiences and more."

Day 686 : Tipsy Parson

Looking for a place to grab a bite in Chelsea after checking out some galleries on a random rainy Tuesday afternoon? Well then I recommend the small welcoming soul food / Southern joint, Tipsy Parson. Great for a coffee with a client, a drink with a friend or a nibble. Although our late lunch didn't include any cheese today, there are plenty of warming rich cheese dishes to choose from like Grafton Cheddar grits, mac n' cheese, cheesburgers, and more. Today's nibble included their Tuscan kale salad composed of caramelized kabocha squash, dried cherries, sauteed mushrooms, almonds, crispy shallots, and a sherry brown butter vinaigrette along with their baby brussel sprouts with sorghum and candied pecans. Each was aromatic, flavorful, herbaceous, and delish. The perfect amount of food for two to split with a glass of Cava to counteract this rainy day. A warm and casual environment where you could sit back and enjoy yourself with friends for a few hours.

Day 685 : A midday salad

For brunch/lunch today I decided to make a protein packed salad full of all of my favorite things -- simple, satisfying, and filling but bright and aromatic. Made in under fifteen minutes, this was a quick meal.

So what was in the salad?

Spinach
1/4 Watermelon Radish - diced finely
Broccoli
Edamame
Salmon
French Feta
Sauteed Shallots
Sesame Seeds
1/4 Gala Apple - diced finely
Homemade Vinaigrette -- EVOO, butternut squash seed oil, lemon juice, sherry vinegar, garlic aioli mustard

Toss the spinach into a bowl with a handful of diced watermelon radish, diced gala apple, steamed edamame, and finely diced broccoli florets for crunch. Cut up half of a shallot, toss in a pan with some sea salt and the sesame seeds and saute with EVOO over low heat till golden brown. While this is sauteing, add some cooked salmon to your greens then top with the cooked shallots and sesame seeds. Next up add a dollop of French Feta, creamier and less briney/salty than its Greek cousin, this will be the perfect creamy counterpart to your salad. Then add in your dressing and mix together. Delish, flavorful, light, green and chocked full of protein, how could you go wrong!

Day 684 : Cheeses for a Christmas Dinner

This year I had Christmas dinner at a good friend's and guess what I brought?

You guessed it!
Cheese!

I decided to keep things simple and go with French classics -- one goat's milk, one semi-firm rustic snacking style cheese and one blue. The blue was definitely key since I knew my host adores blue cheese.

So what did I choose?

For the first cheese I went for a Chevre D'Or, a classic soft ripened Loire Valley aged goat's milk cheese. Chalky with a bright ivory interior and milky, grassy, citrusy notes. Great with a glass of bubbly to celebrate the holidays!

For the second cheese I went with Saint-Nectaire, a pressed, uncooked cow's milk cheese from the Auvergne region that has been produced since the 17th century. Dense somewhat springy interior paste with a light tinge of acidity and full of buttery, light hazelnut-y, mushroomy, rustic notes. Did you know this was the first "farmer" style cheese to receive AOC status in France?

For the blue, I went with one of France's oldest blues, dating back to Roman times, not Roquefort, but my favorite blue -- Fourme D'Ambert hailing from the Auvergne region. This AOC pasteurized cow's milk blue is spicy and tangy yet round and buttery with a nice semi-firm texture. Great with homemade cranberry bread as we enjoyed it yesterday.

A nice simple and straight forward cheese selection designed to be approachable yet interesting followed by an excellent meal cooked by my friend, it was a wonderful way to spend Christmas.