We had daffodils at New Year, grass growing, birds sounding spring-like. The winter has still got some bite, but every succeeding day has the sun higher, the day longer, driving winter down to the bottom of the year as we slowly and surely climb out. Tiny signs of growth peep out - snowdrops, so modest and quiet, little red female hazel flowers, and the lambs’ tails like male flowers that have been slowly developing and lengthening, suddenly bursting out. Oak flowers give a purple look to the woodland on the other side of the valley, darker and richer on the ends of the twigs. I saw a buzzard sit quietly on a post on a tree guard for some apple trees we planted. Suddenly he dropped heavily on a clump of grass only four feet below, then laboured away in his heavy flight with a little speck in his talons. One bird’s feast is one vole’s spring gone.
I didn't think I'd like this recipe by Jasmin over at 1finecookie.com until I read this:
If I don’t run away to join Menudo, I will join DMX and his Ruff Ryders: With DMX in and out of jail (and hospitals) so much, the Ryders need a new leader.
So.. with all this business I had to come up with something quick. Behold, pizza in a jar. People are obsessed with things in jars. I can’t help but give the people what they want.
Hello fellow cheese-lovers! It's been a while but I hope that you haven't forgotten about me, because I haven't forgotten about you.
I am in the chilly north of England studying hard during my final year of university. One of my friends recently told me about a cheese-only restaurant in London called L'Art Du Fromage. All of the items on the menu are cheese-based including raclette, fondues and cheese ice cream. Please try it out if you are ever in this part of the world! - Hazel
Ladies and gentlemen, this month's toast of the Internet, Champis, the sheep herding dwarf rabbit. Chapis lives at Gardsbacken farm (?) perhaps in Sweden. Swedish readers, check out their blog and tell me what the heck else is going on.
Reposting a video that came my way via Carlos Yescas: a rather pointed reminder of who's cooking in the kitchen.
Not only are Mexican immigrants supplying raw labor in restaurants in California—and around the country—but they're applying their skills to the dishes as master craftsmen. I'm reminded of Anthony Bourdain's typically unvarnished praise from Kitchen Confidential:
For those of you who missed my foolishness on Cutting the Curd last June, I'm on the air again, this time on public radio, the dream of every little boy growing up in Boston.
I just finished a segment on Insight from Sacramento's Capital Public Radio, talking about cheese with Tim Pedrozo of Pedrozo Dairy from up in Orland and Ed Roehr of Magpie Cafe in Sacramento. I haven't had the courage to listen to the segment yet—live appearances give me the willies something awful—but it was fun, too.
So I was scrolling through the Culture blog roll and came across a post by Eilis that I must have 'hopped' over: http://www.culturecheesemag.com/blog/eilis_restaurant_week
'Welsh Rarebit' or 'Welsh Rabbit' happens to be scrumptious, if done right. A beer, cheese, mustard and spice 'mess' melted on top of bread and broiled to impart a crispy caramelized crust. We came up with an idea for a panini at rubi's cafe (where I am the manager/monger/chef) and it was an instant hit and is currently a standing menu item. It took a little bit of tweaking to get the flavor down. A British gentleman protested, "It has to have more mustard! It has to burn your nostrils when you eat it! And you must only use Coleman's!" I didn't get that carried away with the mustard but I dusted some more Coleman's in.
This morning our first delivery of cheese making equipment arrived from Fromagex in Quebec, much of it having first made the trip from France to Canada, before working its way through U.S. Customs. I also received a call from the company shipping the stainless steel draining tables we had fabricated by Custom Metalcraft to set-up a delivery date for later this week.The pasteurizer should be arriving at the port in southern California in a few weeks. In short, everything is starting to come together. Inside the creamery progress continues as well.
Despite relatively little external fanfare, last week saw a significant milestone for North American artisanal cheese with the official inauguration of the North American Chapter of the International Guilde de Fromagers.
The Guilde, a non profit organization, was established in 1969 by noted French affineur Pierre Androuet with a view to promoting and connecting the work of cheese professionals around the world while also helping to maintain standards of cheese knowledge.
With American artisanal cheese’s meteoric rise in recent years, it is no surprise that several members of the cheese industry from North America have been inducted into the Guilde. However until last week, they had to be inducted into other Chapters (such as Canada) since North America did not have a Chapter of its own.
Despite consuming vast amounts of cheese at San Francisco’s Fancy Food Show last week, I couldn’t resist signing up for Betty Koster’s class about cheese and tea pairing held at The Cheese School of San Francisco last Wednesday evening.
Betty and her husband Martin are proprietors of Fromagerie l’Amuse a business consisting of two cheese stores and an affineur operation located in the Netherlands. They have been at the forefront of raising the bar in terms of working with Dutch cheesemakers to improve existing recipes as well as encouraging the creation of new ones.
In addition to being an expert on Dutch cheeses, Betty has recently delved into the intriguing world of tea and cheese pairing which (hooray) turns out to be both fascinating and good for you.