Hurricane Sandy pillaged the East Coast yesterday -- leaving over 8 million residents in Manhattan without power, thousands upon thousands more without power outside of Manhattan; over a dozen people dead; no mass transit and massive flooding in the subways and tunnels; fires in Queens; and much much more.
Instead of musing on things cheese related today -- I wanted to take a second to pause and make sure all of my dear Fromagical readers are safe and sound and send positive thoughts and wishes to those without power and with water damage and more.
Fromagical wishes you a safe and secure recovery after this insane storm.
Tuesday, October 30, 2012
Monday, October 29, 2012
Day 920 : Adventures in and around DC
Bright and early Saturday, I boarded the train bound for DC, heading south to run the Marine Corps Marathon as the light was just entering the sky. There's something about traveling in the early morning hours that walks the most fabulous line between magical and mystical and dreamy all at once. Arriving to Union Station, a quick trip over to the Marine Corps Marathon expo to get my bib number and meander around all the running wares -- leopard print arm warmers and running shrugs to Clif bars and sneakers and much much more.
Next stop -- lunch in the Penn Quarter at Jose Andres' Spanish tapas joint -- Jaleo. A modern and sleek yet fun and playful interior geared towards families and large groups along with tables for two. An extensive menu of delectable Spanish tapas -- salads and vegetables, cheeses, meats, fish, and more. Unfortunately if it hadn't been the day before a marathon, I would have throughly explored their cheese selections and more but because it was, I stuck with their Tortilla cooked to order along with a side of sauteed spinach, pine nuts and raisins. The Tortilla is traditional tapas fare at its best -- simple yet flavorful, eggs, potatoes, onions and a touch of seasoning. The spinach was flavorful and rustic yet clean and delightful -- an excellent way to kick off the weekend in DC. I look forward to returning to sample and enjoy a wider variety of dishes on the menu the next time I'm in DC.
Next stop, the Lichtenstein show at the National Gallery of Art -- the first major retrospective of this prolific pop artist that is completely bypassing the New York City metro area so a perfect opportunity to catch it while down in our nation's capital. An extensive survey of Lichtenstein's career that was a total treat and a break from all the pre-marathon prep!
Leaving the National Gallery and only twelve hours till I was scheduled to get up to run the Marine Corps Marathon -- dinner, sleep and a few other things on the agenda!
After a clean and simple dinner at Cityhouse of salmon and roasted veggies, it was time to turn in to get ready for the race.
3:55am Sunday morning, time to get up to get ready for the 37th annual Marine Corps Marathon -- a race that starts right past the Pentagon and near Arlington National Cemetery and goes through Georgetown, the National Memorials, along the Potomac and finishes back pretty much where it started near Arlington National Cemetery and Iwo Jima Memorial. Of the 30,000 participants in yesterday's marathon, 12,000 were running their first marathon and many were running the race in honor of a fallen loved one. The People's Marathon -- a race without prize money and open to anyone above the age of 14, this race was about the love of running, bringing people together over a shared goal, running in honor of loved ones and ones who are not longer with us. Unlike prior marathons, this race felt different, in the most wonderful of ways. It's about the goal, the run, the race and the mission of achieving it -- pushing yourself that extra step, that extra mile, and surprising yourself and those around you. Here's to many more running adventures to come near and far away. And thank you to my close friends and family who support me through all of my endeavors.
Next stop -- lunch in the Penn Quarter at Jose Andres' Spanish tapas joint -- Jaleo. A modern and sleek yet fun and playful interior geared towards families and large groups along with tables for two. An extensive menu of delectable Spanish tapas -- salads and vegetables, cheeses, meats, fish, and more. Unfortunately if it hadn't been the day before a marathon, I would have throughly explored their cheese selections and more but because it was, I stuck with their Tortilla cooked to order along with a side of sauteed spinach, pine nuts and raisins. The Tortilla is traditional tapas fare at its best -- simple yet flavorful, eggs, potatoes, onions and a touch of seasoning. The spinach was flavorful and rustic yet clean and delightful -- an excellent way to kick off the weekend in DC. I look forward to returning to sample and enjoy a wider variety of dishes on the menu the next time I'm in DC.
Next stop, the Lichtenstein show at the National Gallery of Art -- the first major retrospective of this prolific pop artist that is completely bypassing the New York City metro area so a perfect opportunity to catch it while down in our nation's capital. An extensive survey of Lichtenstein's career that was a total treat and a break from all the pre-marathon prep!
Leaving the National Gallery and only twelve hours till I was scheduled to get up to run the Marine Corps Marathon -- dinner, sleep and a few other things on the agenda!
After a clean and simple dinner at Cityhouse of salmon and roasted veggies, it was time to turn in to get ready for the race.
3:55am Sunday morning, time to get up to get ready for the 37th annual Marine Corps Marathon -- a race that starts right past the Pentagon and near Arlington National Cemetery and goes through Georgetown, the National Memorials, along the Potomac and finishes back pretty much where it started near Arlington National Cemetery and Iwo Jima Memorial. Of the 30,000 participants in yesterday's marathon, 12,000 were running their first marathon and many were running the race in honor of a fallen loved one. The People's Marathon -- a race without prize money and open to anyone above the age of 14, this race was about the love of running, bringing people together over a shared goal, running in honor of loved ones and ones who are not longer with us. Unlike prior marathons, this race felt different, in the most wonderful of ways. It's about the goal, the run, the race and the mission of achieving it -- pushing yourself that extra step, that extra mile, and surprising yourself and those around you. Here's to many more running adventures to come near and far away. And thank you to my close friends and family who support me through all of my endeavors.
Saturday, October 27, 2012
Day 919 : New Jasper Hill Farm Cheese!
Jasper Hill is one of my favorite farms and cellars in Vermont, see post 671 for Fromagical's visit there. Their cave aging facility is by far one of the most advanced of its kind -- completely state of the art. The Cellars at Jasper Hill are the home aging facilities for a number of Vermont creameries apart from their own cheeses including Landaff Creamery and Von Trapp Farmstead along with Cabot and more.
Jasper Hill's cheese line is constantly expanding, changing and developing. Up until now, the cornerstones of their line were : Bayley Hazen Blue, Harbison, Moses Sleeper and Winnimere. But this Fall, they have come out with a new addition - Alpha Tolman. Inspired by the Alpine style greats, this aged raw cow's milk cheese is named after a turn of the 20th century Vermont philanthropist, Mr. Alpha Tolman. A dairy farmer by profession, Mr. Tolman was instrumental in building the Greensboro, Vermont library along with stimulating the socio-economic growth of the town. But back to the cheese for the moment -- crafted in the traditional Alpine style, Alpha Tolman is cooked and pressed and then each twenty pound wheel is washed in a cultured brine solution.
Alpha Tolman embodies those fabulous Alpine style textural qualities but is truly its own Vermont beauty. Younger morsels are full of bright fruity notes and rustic nutty nuances with a round sensuously smooth milky feel and finish. As Alpha Tolman ages, the cheese flavor profile deepens becoming bigger, bolder, and more dynamic -- the rustic, farmsteady, roasty, toasty notes are dialed up with caramelly, butterscotchy, buttery nuances and that fantastic aged cheese crystallized texture on the tongue.
An exciting new release from an outstanding Vermont creamery just in time for wintertime and fondue season!
Jasper Hill's cheese line is constantly expanding, changing and developing. Up until now, the cornerstones of their line were : Bayley Hazen Blue, Harbison, Moses Sleeper and Winnimere. But this Fall, they have come out with a new addition - Alpha Tolman. Inspired by the Alpine style greats, this aged raw cow's milk cheese is named after a turn of the 20th century Vermont philanthropist, Mr. Alpha Tolman. A dairy farmer by profession, Mr. Tolman was instrumental in building the Greensboro, Vermont library along with stimulating the socio-economic growth of the town. But back to the cheese for the moment -- crafted in the traditional Alpine style, Alpha Tolman is cooked and pressed and then each twenty pound wheel is washed in a cultured brine solution.
Image courtesy of www.cellarsatjasperhill.com
Alpha Tolman embodies those fabulous Alpine style textural qualities but is truly its own Vermont beauty. Younger morsels are full of bright fruity notes and rustic nutty nuances with a round sensuously smooth milky feel and finish. As Alpha Tolman ages, the cheese flavor profile deepens becoming bigger, bolder, and more dynamic -- the rustic, farmsteady, roasty, toasty notes are dialed up with caramelly, butterscotchy, buttery nuances and that fantastic aged cheese crystallized texture on the tongue.
An exciting new release from an outstanding Vermont creamery just in time for wintertime and fondue season!
Thursday, October 25, 2012
Day 918 : Pre-marathon week carbo loading
Newsflash -- in case you don't know and haven't had the pleasure of hearing me talk about it occasionally for the past few months and pretty often for the past few weeks, I'm running the Marine Corps Marathon this Sunday. No folks, I'm not joining the Marines, I'm running what's known as the People's Marathon. Why you might be wondering? Because it is open to all runners above the age of 14 and is the largest marathon without prize money.
In case you're somewhat new to my musings - I've done a few of these marathon things before so it isn't my first rodeo but with any luck, it might be my first marathon in a hurricane if the weather forecasters are correct and Hurricane Sandy hits Washington DC in time for the 30,000 some odd runners of the marathon on Sunday morning. Lets click our heels together and make a wish that doesn't happen and that the rain holds out, even just till 11am would be great!
In the week leading up to the race, I've been making simple flavorful meals at home chocked full of veggies, proteins, and gluten free carbs. Last night for dinner, I made a roasted cauliflower quinoa with grilled tofu, homemade tomato sauce and goat cheese. Full of everything good for you leading into a marathon!
How to prepare the meal:
Roasted Cauliflower:
Pre-heat oven to 350. In an oven safe pan toss your cauliflower florets with some EVOO, a diced up garlic clove, crushed red pepper, sea salt and parsley. After about twenty minutes, pull out and top with some freshly grated Parmesan. Place back in the oven for another eight to ten minutes or until the cauliflower is golden brown.
Tomato Sauce :
There's something fabulously satisfying about the smell of tomatoes cooking, it makes your home feel more homey. I keep it really simple and toss a cup full of diced cherry tomatoes in a pan with 1/4 of a red onion, a diced up garlic clove, EVOO, basil and some spices. The key to your stove top tomato sauce is cooking it low and slow my friends. I like to cook it for anywhere between forty to fifty minutes and while it's cooking, you can prepare the remainder of your components.
Quinoa :
Cook like rice -- bring salted water to boil and toss quinoa in, lower heat, cook until all the water is absorbed.
Grilled Tofu :
I like to marinate the tofu in a melange of herbes de provence, EVOO, sea salt, black pepper and some scallions then toss on a stove grill for approximately three to five minutes per side or until golden brown. Once the tofu is down, take off and cut into small pieces.
Combine all of your components in a big bowl and top with crumbled local Lynnhaven Chevre infused with EVOO, garlic, herbs, and Sundried tomatoes and enjoy!
No pasta necessary folks - quinoa is a great alternative before running!
In case you're somewhat new to my musings - I've done a few of these marathon things before so it isn't my first rodeo but with any luck, it might be my first marathon in a hurricane if the weather forecasters are correct and Hurricane Sandy hits Washington DC in time for the 30,000 some odd runners of the marathon on Sunday morning. Lets click our heels together and make a wish that doesn't happen and that the rain holds out, even just till 11am would be great!
In the week leading up to the race, I've been making simple flavorful meals at home chocked full of veggies, proteins, and gluten free carbs. Last night for dinner, I made a roasted cauliflower quinoa with grilled tofu, homemade tomato sauce and goat cheese. Full of everything good for you leading into a marathon!
How to prepare the meal:
Roasted Cauliflower:
Pre-heat oven to 350. In an oven safe pan toss your cauliflower florets with some EVOO, a diced up garlic clove, crushed red pepper, sea salt and parsley. After about twenty minutes, pull out and top with some freshly grated Parmesan. Place back in the oven for another eight to ten minutes or until the cauliflower is golden brown.
Tomato Sauce :
There's something fabulously satisfying about the smell of tomatoes cooking, it makes your home feel more homey. I keep it really simple and toss a cup full of diced cherry tomatoes in a pan with 1/4 of a red onion, a diced up garlic clove, EVOO, basil and some spices. The key to your stove top tomato sauce is cooking it low and slow my friends. I like to cook it for anywhere between forty to fifty minutes and while it's cooking, you can prepare the remainder of your components.
Quinoa :
Cook like rice -- bring salted water to boil and toss quinoa in, lower heat, cook until all the water is absorbed.
Grilled Tofu :
I like to marinate the tofu in a melange of herbes de provence, EVOO, sea salt, black pepper and some scallions then toss on a stove grill for approximately three to five minutes per side or until golden brown. Once the tofu is down, take off and cut into small pieces.
Combine all of your components in a big bowl and top with crumbled local Lynnhaven Chevre infused with EVOO, garlic, herbs, and Sundried tomatoes and enjoy!
No pasta necessary folks - quinoa is a great alternative before running!
Tuesday, October 23, 2012
Day 917 : Family friendly in the Time Warner Center - Landmarc
The second branch of Marc Murphy's casual American bistro located on the third floor of the Time Warner Center is classic Upper West Side -- families with strollers, young upwardly mobile couples and groups of friends gathering over cocktails and nibbles, passers-by, local neighborhoody folks coming in for a quick bite, you name it, it's easy and convenient. Always packed full with a nice buzz in the room -- come in for brunch, lunch, or dinner and have an extensive selection of food options.
Walking in at 6:30 on a Sunday evening for a large family dinner, the sleek and modern room was practically full to the brim. We had a nice circular table towards the back of the restaurant for nine -- but the mixture of the diameter of the table plus the volume of the room made it hard for us to talk freely from one side of the table to the other.
So what did I have?
Seared wild Sockeye Salmon with winter roasted vegetables with a side of roasted brussel sprouts topped with shaved Parmesan. Simple yet flavorful and wonderfully seasonal, this was the perfect meal after a day spent outdoors hiking. However, next time I come to Landmarc, I most certainly won't come at the Sunday evening dinner rush as it took over an hour for us to receive our food. Overall everyone was pleased with their dishes, that is when they arrived.
A lovely local joint for simple, well prepared dishes and a nice atmosphere.
Landmarc
Time Warner Center
Columbus Circle
Walking in at 6:30 on a Sunday evening for a large family dinner, the sleek and modern room was practically full to the brim. We had a nice circular table towards the back of the restaurant for nine -- but the mixture of the diameter of the table plus the volume of the room made it hard for us to talk freely from one side of the table to the other.
So what did I have?
Seared wild Sockeye Salmon with winter roasted vegetables with a side of roasted brussel sprouts topped with shaved Parmesan. Simple yet flavorful and wonderfully seasonal, this was the perfect meal after a day spent outdoors hiking. However, next time I come to Landmarc, I most certainly won't come at the Sunday evening dinner rush as it took over an hour for us to receive our food. Overall everyone was pleased with their dishes, that is when they arrived.
A lovely local joint for simple, well prepared dishes and a nice atmosphere.
Landmarc
Time Warner Center
Columbus Circle
Sunday, October 21, 2012
Day 916 : Brunch at Acme
Brunch is a tough meal at many NYC restaurants - why I'm not exactly sure as it is such a beloved meal by so many diners. Sure there are your brunch staples and the such but there is plenty of room for creativity and it seems to be lost often in this classic weekend meal.
Acme, the once beloved Cajun / Southern joint with great Hurricanes and live Zydeco music, revamped less than a year ago into a downtown chic new Nordic joint with Mads Refslund at the helm. Creative and inventive with a fantastic sense of whimsy at dinner time, I was very much looking forward to trying their brunch.
Unfortunately their brunch menu did not wow in the same way dinner does. Brunch was composed of mainly simple, straight forward dishes done well but lacking in creativity -- why I wonder?
Needless to say I had their benedict -- house cured salmon with the classic two poached eggs topped with dill, roasted tomatoes and sauteed swiss chard on a thick slice of country bread lathered in mustard, hollandaise on the side for me with some grated Parmesan instead. The salmon was fantastic -- fresh and fishy yet aromatic and flavorful. A classic brunch dish done well with hints of a Northern European influence.
We tried their beer and bread porridge topped with salted caramel ice cream -- definitely more dessert decadence than breakfasty brunch food but this rustically sweet and comforting dish was a unique take on the classic porridge / oatmeal style breakfasts.
Overall -- a favorite of the downtown set for its scene-y chic nights full of creative cocktails and delicious dishes.
Acme
9 Great Jones Street
NYC
Acme, the once beloved Cajun / Southern joint with great Hurricanes and live Zydeco music, revamped less than a year ago into a downtown chic new Nordic joint with Mads Refslund at the helm. Creative and inventive with a fantastic sense of whimsy at dinner time, I was very much looking forward to trying their brunch.
Unfortunately their brunch menu did not wow in the same way dinner does. Brunch was composed of mainly simple, straight forward dishes done well but lacking in creativity -- why I wonder?
Needless to say I had their benedict -- house cured salmon with the classic two poached eggs topped with dill, roasted tomatoes and sauteed swiss chard on a thick slice of country bread lathered in mustard, hollandaise on the side for me with some grated Parmesan instead. The salmon was fantastic -- fresh and fishy yet aromatic and flavorful. A classic brunch dish done well with hints of a Northern European influence.
It seems though their creativity was more in the sweet realm of the menu
We tried their beer and bread porridge topped with salted caramel ice cream -- definitely more dessert decadence than breakfasty brunch food but this rustically sweet and comforting dish was a unique take on the classic porridge / oatmeal style breakfasts.
Overall -- a favorite of the downtown set for its scene-y chic nights full of creative cocktails and delicious dishes.
Acme
9 Great Jones Street
NYC
Thursday, October 18, 2012
Day 915 : An Autumnal Celebration with Cooperstown Cheese Company
Don't you just love that fabulous Fall chill in the air? That magical glow of Autumnal light? Doesn't it make you want to cozy up inside with warm yummy food and good friends?
That's exactly what I did last night!
So what was on the menu?
Wild & Brown Rice with Roasted Butternut Squash, Roasted Almonds, Wilted Kale, Parsley and shavings of Cooperstown Cheese Company's Toma Celena
Ingredients
Wild & Brown Rice - I like to use Lundberg's Wild Blend of Brown and Wild Rice
1/2 Butternut Squash cubed
1/2 bunch of Dinosaur Kale
1/2 cup of Roasted Almonds sliced
Handful of Parsley
EVOO
Garlic
Red Onion
Scallion
Sea Salt
Black Pepper
Herbes De Provence
Maille Dijon Mustard
Crushed Red Pepper Flakes
Cooperstown Cheese Company's Toma Celena
Preparation
For Rice :
Boil 3 -4 cups of Salted Water. Once the water has come to a boil, pour your rice in and turn the heat down to a simmer and cover. Stir occasionally for 30-45 minutes until the water is absorbed. Once water is absorbed, stir in a half tablespoon of Dijon Mustard and remove from heat.
For Butternut Squash :
Preheat oven to 350. Dice up butternut squash and a clove of garlic. Toss with some EVOO, sea salt and Herbes de Provence. Place on a baking dish in the oven for between 15 and 20 minutes or until golden brown.
For Dinosaur Kale :
Dice up in a saute pan with 1/4 of red onion and a scallion and some EVOO. Cover and cook over moderate heat until cooked down then toss in your almonds.
Combine all together and top with some extra EVOO, sea salt, black pepper and Herbes De Provence and of course last but not least Cooperstown Cheese Company's Aged Toma Celena. Originally inspired by a classic aged Italian firm cow's milk cheese -- Toma Celena is nutty, buttery, rustic, farmsteady and all around fabulous. The older it gets, the more piquant and defined its flavor profile becomes -- dialing up the graininess and roasty toasty caramelly notes. This cheese emanates rustic warmth in the most perfect of ways for our autumnal roasted veggie wild rice dish.
That's exactly what I did last night!
So what was on the menu?
Wild & Brown Rice with Roasted Butternut Squash, Roasted Almonds, Wilted Kale, Parsley and shavings of Cooperstown Cheese Company's Toma Celena
Ingredients
Wild & Brown Rice - I like to use Lundberg's Wild Blend of Brown and Wild Rice
1/2 Butternut Squash cubed
1/2 bunch of Dinosaur Kale
1/2 cup of Roasted Almonds sliced
Handful of Parsley
EVOO
Garlic
Red Onion
Scallion
Sea Salt
Black Pepper
Herbes De Provence
Maille Dijon Mustard
Crushed Red Pepper Flakes
Cooperstown Cheese Company's Toma Celena
Preparation
For Rice :
Boil 3 -4 cups of Salted Water. Once the water has come to a boil, pour your rice in and turn the heat down to a simmer and cover. Stir occasionally for 30-45 minutes until the water is absorbed. Once water is absorbed, stir in a half tablespoon of Dijon Mustard and remove from heat.
For Butternut Squash :
Preheat oven to 350. Dice up butternut squash and a clove of garlic. Toss with some EVOO, sea salt and Herbes de Provence. Place on a baking dish in the oven for between 15 and 20 minutes or until golden brown.
For Dinosaur Kale :
Dice up in a saute pan with 1/4 of red onion and a scallion and some EVOO. Cover and cook over moderate heat until cooked down then toss in your almonds.
Combine all together and top with some extra EVOO, sea salt, black pepper and Herbes De Provence and of course last but not least Cooperstown Cheese Company's Aged Toma Celena. Originally inspired by a classic aged Italian firm cow's milk cheese -- Toma Celena is nutty, buttery, rustic, farmsteady and all around fabulous. The older it gets, the more piquant and defined its flavor profile becomes -- dialing up the graininess and roasty toasty caramelly notes. This cheese emanates rustic warmth in the most perfect of ways for our autumnal roasted veggie wild rice dish.
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