Cuddle UP: Goat Cheese from France

“Original Chèvre” is made with local French goat’s milk and crafted following centuries-old tradition, often coming in cool shapes and covered in ash, leaves, herbs or varieties of pepper, thus creating a cool display on your cheese board. Set out the range of flavors from mild (Valencay-style or Brie) to heavy hitters (Chabichou or Bleu de Bocage). Or treat your guests to mini bites, like the pretty stuffed pumpkins or the itty bitty portions of mac ‘n’ cheese. Recipes follow below. Check the website for future recipes (work in progress).

MINI PUMPKINS STUFFED WITH CHEVRE BRIE AND RICE
Yield: 6 servings
6 mini pumpkins
1 1/4 cups cooked rice
2 tbs melted butter
1/2 tsp salt,
1/4 tsp black pepper
1 1/2 tbs maple syrup
2 tbs pine nuts
1 1/2 tbs sliced dried cranberries
1/2 lb French Goat Brie (cut into 12 pieces, rind can be removed)
Cook Pumpkin: Preheat oven to 375°F. Cut the top off each pumpkin, and scoop out the seeds from each. Place in an oven-safe dish cut-side-up. Cook in oven until pumpkin flesh is tender, about 45 to 50 minutes. Remove from oven.
Add stuffing: When cool enough to handle, scoop flesh from each pumpkin into a bowl. Add remaining ingredients except for cheese. Mix until combined. Place 1 wedge of cheese in each pumpkin, fill with rice mixture and top with another cheese piece. Transfer to oven, cook 10 minutes and serve.

MAC AND DOUBLE CHEVRE
Yield: 4 servings
8 oz pasta (like cavatappi)
1 1/2 TB butter
1 1/2 TB flour
3/4 cup whole milk
1/2 cup heavy cream
4 oz French goat tomme, rind removed, cut into chunks
4 oz French Goat cheese log, cut into chunks
dash of hot sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped chives
Prepare pasta according to package directions. Drain and reserve.
In large sauté pan, melt butter over medium-high heat, stir in flour until combined. Gradually add milk and cream, whisking until mixture is smooth and has thickened, about 2 to 3 minutes. Reduce heat to low, and add chunks of cheese, hot sauce, salt, pepper and chives, stirring until cheese melts. Remove from heat, stir in pasta, and serve in bowls. Or, to create the mini servings: portion out in a mini muffin tin and bake for 10 minutes at 425º

La Boîte Biscuits & Spices: Art and Spice

Chef Lior Lev Sercarz is a spice master with a playful side. Twice a year he finds inspiration from an artist to create a special series of flavored biscuits. I attended the latest exhibit, Pure Real Taste, with minimalist herb photography by Thomas Schauer. Six photos were chosen to represent the seasons’ collection, one of which decorates the biscuit box, seen in the photo above with the chef. Flavors of the biscuits range from savory to sweet. In this collection: Zuta: wild mint, dates, vanilla; Basil: sesame seeds, basil, dark chocolate; Canella: smoked cinnamon, brown sugar, white chocolate; Breeze: salted butter, walnuts, anise. You can purchase the collection at this link, for $62 (page 2 on the site) or visit the store at 724 11th Ave /51st street. If you do go to the shop, be sure to check out his exquisite spice mixes. There are 40 blends using spices from around the world, providing a shortcut for livening up a simple dish, topping desserts, or incorporating into cocktails. Lior has been providing blends to top chefs, and, upon request, will create a signature mixture for you. Here are some that are available at the store, or online at this link: Apollonia Spice Blend: Fine quality cocoa powder blended with orange blossom; Breeze Spice Blend: Tea leaves, anise, lemon. A zesty floral blend perfect for seafood, duck, mixed greens, desserts. Galil Spice Blend: Flavors of the eastern shores of the Mediterranean, verbena, white cardamon, sage. See more about Chef Lior's background at this link.

 Photographer Thomas Schauer stands in front of one of his pieces, a passion fruit flower.

 More photos by Thomas Schauer.

 My friends Laura and Jude enjoyed the exhibit, one of our stops of the night.

 Biscuits were served at the event.

 A close up view: I believe this one was the Zuta: wild mint, dates, and vanilla.

The boxes set of biscuits for Pure Real Taste. Order one soon!

Best Tasting Olive Oils: Euphoria and The Filling Station

Sometimes it seems that olive oil choices are endless, so many different terroirs, wonderful artisanal methods—how can you decide? I’ve made a few discoveries recently that are extraordinary, and will elevate whatever you put it on.

From Greece comes Euphoria, with a smooth, luscious taste that is absolutely heaven on earth. I have savored drops of it on the season’s harvest, made a fresh basil pesto from my terrace garden, plus separated a batch with lots of chopped herbs for drizzling purposes. This is the one to use for dipping bread, drizzling on fresh burata, or to made salad dresssings. The oil is made from the Koroneiki olive, which is known to be high in antioxidants and low in acidity. The dark bottle also makes for a nice gift to tote to your next dinner party.
Closer to home, i.e. Chelsea, come olive oils from The Filling Station, who encourage customers to return with their olive oil bottle and get a10% discount. I went absolutely nuts with the Lemon EVOO. Photo above shows heirloom tomatoes, slice of manchego, and basil on a whole wheat baguette slice, drizzled with the Lemon Olive Oil, which I served to last-minute guests. For a tasty snack, I added a few drops to a Wasa cracker before topping with hummus and tomato. Whatever I tried it on added a super-fresh, zingy lemon taste. I highly recommend keeping a bottle of this around. I’m planning to head back and try these oils one at a time: Black Truffle, Blood Orange, Persian Lime. Also, while at the store in Chelsea Market, my friend Derek and I sampled the flavored salts, and I came home with a bottle of the Strawberry Balsamic (great on baked squash, figs/goat cheese, ice cream, even in cocktails). Items can be purchased from the website, but you can get a taste of everything if you make a trip to the store.

Bedford Cheese Shop in Manhattan

Only 2.5 hours after its opening, I happened upon Bedford Cheese Shop and am delighted to see such a spectacular store in the neighborhood. It is a one-stop party shop, which features an astonishing amount of cheeses, charcuterie, condiments, fresh bread, drink mixers, olives and more. Photos show only a partial peek at all the goodies, you must visit for yourself! Located at 67 Irving Place between 18th and 19th streets.

Forager’s City Grocery

This little grocery makes me wish I still lived on the west side. I popped in on opening day (March 9) to investigate what goodies would be available and was not disappointed. There is a fantastic array of fresh organic vegetables from the Foragers’ micro-farm in Canaan, local meats aged in-house, charcuterie, pantry items, cheeses, herbs, and teas. But, like most New Yorkers, I was delighted to see a vast selection of prepared take-away foods, like rotisserie chickens, foccaccia (the mushroom came home with me, as I had guests stopping in for a glass of prosecco later), and lots of cute sandwiches. Adjacent to the grocery is Foragers City Table. Chef Douglas Monsalud, known for his whimsical approach to farm-fresh cuisine at Kitchenette, Fog City Diner and Betelnut in San Francisco is taking advantage of all the grocery has to offer. He and Executive Chef de Cuisine Ross Gill will focus on a modern interpretation of classic Asian dishes. Inventive cocktails, local beers and an eco-minded selections of wines on tap will be on hand to go with the food. Foragers City Table is now open for dinner only, but is gearing up to serve breakfast, lunch and post-work bar snacks soon. See more photos of the grocery at this link. I will follow up with the cocktail report asap. Located at 300 w 22nd st @ Eighth Avenue.

Farm-to-Table Berkshire Blast: Chefs at James Beard House

Seven chefs created seven courses at a phenomenal dinner last night at James Beard House. Brian Alberg,  Executive Chef of the Red Lion Inn, and pioneer in the farm-to-table movement,  galvanized the crew to showcase their amazing foodstuffs, all created in the Bershires. I was amazed at how all the chefs worked together to pull together this meal featuring thier own pickled green tomatoes, beets, kim chi and pig’s feet, delicate charcuterie to die for, and preserves extraordinaire. What a delight to be able to experience a taste from all seven restaurants in one night. Photo above shows the first course: North Plain Farm/Blue Hill Farm Pigs’ Head Three Ways. (1) Porchetta de Testa, (2) Hickory-smoked Jowl, (3) Pickled Tongue—served with Salt-cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farm Pickled Cucumbers, Farm Girl Farm Pickled Beets & Quince Preserves from the chef’s garden.

Photo below: Brian chose for his ninth visit to JB house to create the most interesting non-dessert dessert I have experienced, featuring candied bacon from his own heritage breed pigs, a vanilla sweet corn panna cotta, grape must, and blue cheese popcorn with salad and sliced apples. See more photos of the ingredients, dishes in progress, and the evening’s festivities from inside the JB kitchen at this link.

Links to the participating chef/restaurants:

1. Nicholas Moulton, Mezze Bistro + Bar: created the hors d’oeuvres

2. Jeremy Stanton, The Meat Market: Pigs’ Head Three Ways

3. Daniel Hardy, Allium Restaurant + Bar: Arctic Char Crudo

4. Dan Smith, John Andrews a Farmhouse Restaurant: Roasted Squash & Ricotta Ravioli

5. Lester Blumenthal, Route 7 Grill: Rabbit with Squash Puree & Squash Butter

6. Joji Sumi, Mezze Bistro + Bar: Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear

7. Brian Alberg, The Red Lion Inn: dessert

Berkshire Chefs @ JB House:15 seats left!

Before Farm-to-Table was even a phrase, chefs in the Berkshires were living it. On Friday, March 2nd, seven chefs will collaborate on an unprecedented feast of cured, smoked, canned, and preserved treats. Here’s a sneak peek at the some of the menu items:

—Nicholas Moulton (Mezze Bistro + Bar): Pork Croutons with Dried Cherry Tomatoes, Winter Kale & Mayo
—Jeremy Stanton (The Meat Market): Pigs’ Head Three Ways
—Daniel Hardy (Allium Restaurant + Bar) Arctic Char Crudo, Bok Choy Kim Chi, Shiitake Veloute & Shiitake Chips
— Dan Smith (John Andrews a Farmhouse Restaurant): Roasted Squash & Ricotta Ravioli
— Lester Blumenthal (Route 7 Grill): Rabbit with Squash Puree & Squash Butter
—Joji Sumi (Mezze Bistro + Bar): Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear, Root Vegetable Puree & Pickled Vegetables
— Brian Alberg (The Red Lion Inn): Sweet Corn Panna Cotta, Candied Bacon, Berkshire Blue Cheese-dusted Organic Popcorn

See the full menu with sources, and purchase tickets, at this link. Photo above: behind the scenes at Red Lion Inn Chef Brian Alberg creates candied bacon. See more of Brian's prep shots at this link.

Art in the Age organic SNAP liqueur: Ginger Snap in a Bottle

Art in the Age organic SNAP liqueur Following Pennsylvania Dutch roots, the makers of Snap created their organic liqueur with the taste of old-fashioned ginger snaps in mind. Warm up guests with Snap in a mulled apple cider (see recipe below), or wow your guests with a batch of Snap Caramels. Lots of other recipes and merchandise on their adorable, foodie website—learn more about this wonderful brand here.

MULLED APPLE CIDER
1/2 gallon apple cider
Zest and juice of an orange
1 each piece of fresh ginger, peeled and sliced
3 cinnamon sticks
6 anise pods
1 Tbsp of whole cloves
SNAP
Combine all the ingredients, except for the Snap, in a pot, cover and heat over medium-low for about 20-30 minutes. Pour a shot of Snap into a heat-proof glass and top off with the warm mulled cider.

TREAT YOUR GUESTS: Decadent St. André

Fill up your guest’s bellies with a cheesy-oniony dip. Incorporating St. André’s intense taste and rich offering of 70% butterfat will have the brie-lovers going wild. Or just put this pretty wheel out for guests to help themselves. (Let the cheese sit out for an hour before serving, to show off its melty goodness.) The recommended pairing: beer or bitter ales.

SAINT ANDRE THREE ONION-JALAPENO DIP
by Chef Ash Fulk
Serves 8
1 lb Saint André cheese
4 oz sour cream
1/4 cup heavy cream
2 Spanish onions, diced and caramelized
1 bunch chives, chopped
1 roasted jalapeno (seeded and diced, please use gloves)
1 bunch scallions, chopped
juice of one lemon
salt and pepper
1/4 cup toasted pine nuts, crushed
Dice Saint André. In a food processor, pureé cheese, sour cream and cream. Add caramelized onion and pulse until incorporated. Dip should be thick, but not so thick that it would break a celery stick. Fold in chives, jalapeño and scallions, finish with a little lemon juice, salt and pepper. Top with toasted pine nuts. Serve with carrot sticks, celery sticks, asparagus, and green beans.

CONSUMABLE HOLIDAY GIFTS: Artisanal Cheese

Artisanal, reknowned for its cheese selections, has sophisticated packages perfect for sending to the turophiles in your life. Choose from one of their interesting categories—Best of Paris, Italian Collection, Exotic & Rare Cheese Collection, Red Wine Collection, more—or have a custom selection created just for you. Each package comes beautifully wrapped and includes not only a sampling of the world's finest artisanal cheeses, but also the perfect accessories and accompaniments. They also offer a Cheese of the Month edition, which you can subscribe to for 3 months, 6 months, or a year, for $55 a month.

CONSUMABLE HOLIDAY GIFTS: Maine Lobster

Lobster lovers can get the best and sweetest specimens direct from Maine. GetMaineLobster.com specializes in overnight delivery of fresh caught live Maine Lobsters as well as a variety of other Maine goodies like crab or lobster cakes, lobster pie, mussels, clams, clam or seafood chowder. Now there’s an interesting package to recieve!

CONSUMABLE HOLIDAY GIFTS: Meat from the Farm

The Frost Family Farm Heritage, headed by Prescott Frost, great-grandson of the American poet Robert Frost, continues a centuries long tradition of family farming. Prescott is deeply committed to changing the current unhealthy factory-farm system in use today. Their USDA Certified Organic meats, come from animals fed on grass in the Nebraska Sandhills—not corn, and without hormones or antibiotics. These fine, flavorful meats can be ordered online. What meat lover wouldn’t be thrilled to receive the Filet Mignon (8oz for $21), or the NY Strip (12oz for $24) or the best All Beef Hot Dogs (12oz for $7.50). For those who are very deserving, there’s also a Gift Package which includes 2 Filet Mignon, 2 NY Strip, 4 Rib Eye, 6 Ground Beef, 2 packs Hot Dogs (at a savings of 24%) for $199.

Red White and Blue Cocktails for the 4th of JULY

Three cheers for the red, white and blue!!! Be sure to celebrate our country’s independent spirit with some incredible American brands.

Square One Organic Vodka: Basil
The makers of Square One are introducing their latest flavor for summer. This strongly herbaceous blend starts with100% organic American rye and is infused with the essences of 4 different organic basil varieties (Genovese, Thai, lemon, sweet) plus a little bit of coriander, honeysuckle and lemongrass. It will make a big statement in your cocktail. The Caprese Martini might be a good way to start your 4th of July party, instead of the typical Bloody Mary, and if you leave off the basil leaf from the garnish, you will have a red/white combo, so all you will need are dark blue napkins or a blue toothpick to tie into the celebration.

CAPRESE MARTINI
1.5 oz. Square One Basil
.75 oz. tomato juice or 5 cherry tomatoes cut in half
.5 oz. fresh lime juice
.25 oz. agave nectar or simple syrup
small pinch of salt
1/2 barspoon of Dirty Sue olive juice or 3 drops of Worcestershire sauce
cherry tomato, basil leaf and mini mozzarella ball as garnish
If using fresh tomatoes, muddle in mixing cup until pureed. Combine all other ingredients and shake with ice. Double strain into a chilled cocktail glass and serve with a “Caprese pick”–skewered cherry tomato, basil leaf and mini mozzarella ball. [I recommend using Calabro Mozzarella Fior Di Latte Bocconcini. It’s delicate taste and creamy texture will have you switching from your former brand. Plus it’s made only with the highest quality Grade A Vermont farm milk by an Italian-American family for over 50 years.]

Renewing America’s Food Traditions (RAFT)

America, once the land of plenty, is losing its food traditions along with valuable and tasty food sources. For instance, a century ago, Americans grew 15,000 varieties of apple; today, there are only 1500. That’s why the members of RAFT have created a book to cherish and showcase foods in America that are in danger of becoming extinct. The mission of RAFT is not only to educate the population about what is endangered, but also to share time-honored recipes using the ingredients, and ways to stop the decline. A chart in the back of the book points to which species are threatened (marginally available), endangered (hard to locate, but not gone yet), and functionally extinct (unavailable except in private collections). What can you do about it? Grow your own, create your own recipes, or support those who do! Get a peek at what’s inside the book at this link.

A Taste of Asia NYC Style: Ember, Mono + Mono, Double Crown, Danji

As fate would have it, I recently have had the continuing pleasure of experiencing high-end Asian cuisine all over town. I had a fabulous time attending the opening of Ember, Todd English and Ian Chalermkittichai’s new BBQ venture in Hell’s Kitchen (photo bottom right). Chicken Lollipops, Whole Roasted Suckling Pig with Hoisin and Ginger Glaze, and Prawns on Fried Rice were just some of the offerings. I am so looking forward to returning for dinner (after my cleanse is over, that is!). See pictures of the space, cocktails, and food here.•• At a tasting for Terra Andina Chilean wines, I learned that perfect pairings can work even with inexpensive wines. Treating yourself to a bottle with your take-out will totally elevate the experience. At Mono + Mono, we tried the extra spicy chicken wings (photo, bottom left), which were extra fabulous with the 2009 Terra Andina Carmenere Reserva ($12.99). See more of the pairings and bites we tasted at this link. •• Double Crown proved to be doubly-delicious, with Chef Brad Farmerie’s specialties, including the Roast Pork Belly accompanied by crispy daikon cake and chili sambal-clementine dressing, seen in the photo top right. It’s no wonder he won the honor of producing the“top pig” at Cochon 555 in the Chelsea Piers. Cocktails were quite inventive—see more photos of the night here. •• Just when I thought I had enough, I came across the newly expanded menu at Danji, also in Hell’s Kitchen. Chef Hooni Kim’s new spot specializes in small plates with his take on traditional and modern Korean cusine. Photo top left show the Bulgogi Filet Mignon Sliders with Spicy Pickled Cucumber and Scallion Salsa. Stay tuned for my upcoming visit.

Elevated Austrian at Seasonal Restaurant

It was already feeling like the Alps due to the high snowbanks everywhere, so I thought it would be a good time to try Seasonal on 58th Street. I was intrigued by the Michelin Star, and had enjoyed the Austrian delights at Edi and the Wolf, the chef team’s casual wine bar in the East Village. Wolfgang Ban and Eduard Frauneder have taken the flavors from their favorite dishes in Austria and come up with thoroughly sophisticated and modern versions, incorporating some very contemporary techniques and delightful surprises. The room has a toned down, minimalist decor, providing a serene setting for the inventive, exquisite dishes. Go to this link to see photos of our dinner and the space. Photo here shows the smoked mackerel appetizer that was truly out of this world.

New Vibe at Veritas

Veritas is back, with a less polished, sexy-industrial feel. Surrounding the dining room are walls of wine, cozy banquettes, and a massive 70s-style corkboard. Tables are cloth-free, adding to the minimalism and warmth. If you’re looking to mingle, the bar in front has been extended to hold more diners plus adjacent to the window is a communal dining table. My friends and I were excited to sample co-owner Chef Sam Hazen’s new farm-sourced menu. From the artisanal breads, served with a superb olive oil for dipping, to the yin-yang saucer holding black and white salts, everything seemed hand-picked by a connoisseur. The menu felt classic and innovative at the same time—and perfect for the cold temperatures. See more photos of our meal and the space at this link. Photo above left shows the Farmer’s Market Tasting, which we ordered as a side to our entrees, a leek flan is surrounded by the day’s other picks from the Union Square Greenmarket. Photo right shows the walls of wine flanking the entrance to the dining room.

10 Downing: New Year, New Menu

Chef Jonnatan Leiva has created a super creative and artistic new menu to go along with the new year. I got to sample some preview bites this past week, some of which were more than divine. The menu has six sections. There are Shares, featuring cheese plates, oyster selections, and an assortment of house-made terrines and pates (I’m going back for those). The Greens & Vegetables section showcases a fantastic assortment of local produce, like winter lettuces from Satur Farms, and shaved pear and green bean salad. Grains & Legumes offers bean and kale soup topped with fried bread, plus grits with shrimp for staying warm. Tartare & Crudo includes a delicious duo of ahi tuna and salmon belly with house-made chips for scooping. A great selection of Meat dishes (including 10 Downing’s customers favorite of short rib or garlic pork burgers), and three Fish selections complete the offerings. For $49 you can do a 4-course tasting choosing from either the veg or grain sections, tartare or chef’s daily rolled pasta, a fish or meat entree, and dessert or cheese—a fantastic deal considering the extra special ingredients and loving care put into the dishes. Seen in the photo: the beautiful roasted baby beet tart with goat cheese came to the table as a work of art. See more photos of the dishes we tried here, incuding the most AMAZING dessert: Poached and Roasted Pear with Honey Roasted Granola and Lavender-Almond Cream. To die for. Also worth noting: acoustic material has been added to the ceiling that completely changed the timbre of the space—much quieter. 10 Downing, what was your resolution this year?

abc kitchen: super tasty New Year’s Day dinner

I love the fact that I live just a few blocks from abc kitchen. Though its tough to just walk in and get a table, New Year’s Day proved to be lucky. My friend Bob and I languorously dined our way through toasts, salad, fish, and dessert. A perfect way to start the year, in my book! Photo shows a close up of the Crab Toast with Lemon Aioli. I don’t know how they toast the bread, but the texture is super soft and light, with burnt crispy crust, and comes to the table warm. Just sensational. See more of the meal we had, plus the new space added in the back of the restaurant here.

New Amsterdam Market: Artisinal Offerings

A week ago I visited the New Amsterdam Market. I could just kick myself for not going sooner, as of December 19 the market will be closed until spring. Take advantage of this last chance to get stocking stuffers and goodies for hosting. The market features a nice variety of vendors: luscious baked goodies from Shandaken Bake, fresh pasta from The Ravioli Store, unique blended teas from Bellocq, and a vast array of meats and sausages (my weakness!). I did stock up on meaty goodies from Mosefund Farm, Dickson’s Farms and Meats, and Hudson Valley Duck Farm so when company arrives I can offer them smoked duck breast, fully cooked white sausage, and bratwurst. It is a tradition in my Slovak family to stock up on cold cuts, headcheese, and kielbasas for the holidays, so I was delighted to come across such amazing selections. Go to this market to eat! I warmed up my bones with a über-tasty pork sandwich from Porchetta, my friend Mina had a lobster roll. Plus I was able to sample bites of meat before buying. And, after sampling the Finnish rye from Nordic Breads (photo) I got two large loaves to store in the freezer. I can’t wait to go back and experience what’s happening next year, when they will be continuing to offer a great mix of vendors, themed weekends and foodie events. Located at South Street between Beekman St and Peck Slip. More photos here.