If you aren’t hungry now, you will be dying for cheese by the end of this divine PBS interview with Tenaya Darlington, aka Madame Fromage, cheese courtesan. Oh my, she is just the best at describing, plating and visibly adoring high-personality artisan cheeses. I just want to immediately drive to my favorite cheesemonger and buy $100 of the best stuff. Yes, I confess, I do that on a regular basis anyway, but now I JUST CRAVE IT!!!!! Despite the fact that Birchbark Farm has at least 15 wheels at our disposal at the moment….you can never have enough. Now click the link below and let Tenaya transport you to Cheese Nirvana!
If you have some nice roasted lamb left over, or if you just want to have a nice sauce to go with roasted beef, lamb, chicken or vegetarian stew, this greek yogurt savory dip/sauce is a perfect accompaniment. Our family has loved it for years, as it comes on the ever lovable Gyro sandwich.
1 pint (470ml) greek style or drained goat yogurt
2 cloves of garlic, finely minced
1/2 medium cucumber, finely shredded
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/4 tsp kosher salt
Drain the cucumbers of most liquid, mix with garlic and red wine vinegar, then mix in all other ingredients. Refrigerate for 24 hours to blend flavors.
Thanks to CookingforEngineers for the bomb recipe!
Oh, this is so good! But you have to like a cheese spread with wallop (aka garlic, pepper and wine as seasoning!) It is sooooo tasty and savory. The French have made this spread for centuries, and it was invented as a way to use up little bits of cheese that are either too small or too dry to use conventionally. Jacques Pepin came up with this super-simple method to mix it up. Read on:
- 1/2 pound cheese pieces(I used pecorino reggiano, Jarlsberg, Gouda and chevre)
- 1 garlic clove
- 1/4 cup dry white wine(I used Moscato, because it’s what I had around)
- Black pepper
- Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant. Use it on top of bruscetta, French bread, pita slices or baked potatoes, broiled.
You can also put it into a pot and let guests spread it on crackers, or use it in sauce for a very sophisticated mac & cheese.
And if you need a narrated video of the master making this dish, go to http://www.youtube.com/watch?v=YRUDPAtTe5s.
Because it is the season of bumper-to-bumper peaches, and the plums are rolling in as well, it seems the perfect time to put them together for a blended jam that will be fabulous next January….or next weekend. Since moving to the country, I am a diehard jam fan. Can’t get enough of it. This is one to try, especially with chevre or gouda on the side:)
|2 ½||cups finely chopped peeled and pitted peaches|
|1 ½||cups finely chopped pitted plums|
|4||tablespoons lemon juice|
|7 ½||cups sugar|
|6||ounces certo liquid pectin|
|Step 1||In a large pot combine peaches, plums, lemon juice and sugar.|
|Step 2||Stirring constantly, cook over med-high heat until sugar is melted.|
|Step 3||Bring to a rolling boil.|
|Step 4||Boil, stirring constantly, for 1 minute. If your fruit is less than fully ripe, continue cooking until it breaks down.|
|Step 5||Add 2 pouches of Certo, stirring constantly.|
|Step 6||Return to a rolling boil.|
|Step 7||Boil, stirring constantly for 1 minute.|
|Step 8||Remove from heat.|
|Step 9||Skim off any foam with a metal spoon.|
|Step 10||Fill hot sterile jars leaving 1/4 inch headspace.|
|Step 11||Wipe off jar rims with damp cloth.|
|Step 12||Top with 2 piece seal and ring.|
|Step 13||Hot water bath jars for 10 minutes.|
Thanks to Foodista for this lovely recipe. And thanks to Christofferson Fruit Farm for the fruit!
If you love sensuous, dark and tangy jam with (or even without) your goat cheese, this is one to try. The plums, blueberries and lemon juice, pulp and rind blend into a lovely sweet and tart syrupy glaze for the cheese, toast, bagels, pound cake or whatever you want to put it on! You can make a half-recipe if you like. I made the whole one, and my kitchen smelled GREAT! And it really does taste like pink lemonade…for adults.
1 grapefruit or 2 lemons (I used lemons)
6 pounds of washed, halved and stoned firm dark plums
2 pounds blueberries
8 pounds sugar
2 Cups water
Wash citrus and slice very thin. Place citrus in pan together with water and bring to a low simmer for approx. 30 minutes. Do not allow it to boil dry. Put cooked fruit in blender and blend until smooth.
Mix blended lemon, prepared plums and berries and cook slowly until the fruit is soft and pulpy. At this stage you can blend the fruit to a smooth consistency with a stab blender, or simply use a potato masher to break it down further.
Add sugar and bring to a rolling boil for at least 30 minutes or until the setting point is reached.
Bottle into sterilised jars, and process them for 15 min in a boiling water bath to seal.
Yield: About 8 pints
Thanks to inmamaskitchen.com for this lovely recipe!