Ají de Quinoa is a flavorful Peruvian stew that pairs two iconic Andean ingredients, quinoa and potatoes, in a rich peppery quesillo-based sauce. The sauce is typically made with Peruvian yellow peppers, called ají amarillo. However, since they can be difficult to find outside of Peru, this recipe uses orange bell peppers, a touch of ground cayenne, and turmeric to recreate the color and heat of Peruvian ají amarillo. Nutritionally, Ají de Quinoa is a very complete dish that can stand on its own or with a small green salad for vegetarians. It also makes a great side to Peruvian-style meats like roasted chicken or pan-fried trout.
Nona Brooklyn brings us this great, in-depth piece on Consider Bardwell in Pawlet, Vermont, covering everything you need and want to know about the farm's cheesemaking operation:
Our day at Consider Bardwell began early on a drizzly morning with farm managers Margot Brooks and Alex Eaton, as they led the goats, waiting eagerly by the pasture gate for their morning milking, to the barn. Margot and Alex fell in love in college, and now collaborate on the neverending work of managing the farm’s animals and fields.
So Margot, Alex, how did you guys end up here, doing this?
Yvette Van Boven's book, Home Made, inspired food blogger Palate/Palette to create these wonderful mini frittatas using kale, pecorino and lime. We're ever-so glad:
A creative host of ingredients grace chapters devoted to techniques on everything from homemade cheese-making to smoking meat and beyond. It's the type of book that inspires you to be fearless in the kitchen; just the kind of tool I need in my armory. Unable to take it with me at that moment, I was nonetheless inspired by a simple frittata recipe with a unique combination of mint, spinach and pecorino. Already equipped with a bounty of fresh mint, and intrigued by its use in an egg dish, I created my own version using kale and pepitas.
Sometimes crepes are everything you need on a Sunday morning, and this recipe from Food52 is a nice blend of sweet and savory. An added convenience is that everything can be made in advance:
When I was in school a few years ago, one of my favorite desserts we made that took me completely by surprise was a ricotta pie topped with a tangle of candied kumquats. It was that perfect balance of sweet and well, not so sweet, for me. So when I taught a crepe - making class last winter I decided to turn it into a crepe. It's since gone through a few different permutations, and this is my favorite. The kumquats are simmered in a mixture of Lillet, honey, agave nectar, cardamom seeds and cinnamon, and perfectly set off the crepe and its ricotta orange filling.
A group of sixth graders in a Manhattan public school has created a "smart pitcher" that alerts consumers when milk has gone bad. Who needs adults when these kids are taking care of business? Inhabitat has the story:
Normal milk has a pH that sits in between 6.5 and 7.2, but once harmful bacteria are introduced, they change the pH, increasing its acidity from the waste they produce. When the jug detects that the milk has reached a certain level of acidity, a light flashes near the top of the handle. The jug also features a color-coded thermometer and a well-insulated body. Future modifications to the prototype include adding an audible alarm and a sensor that only activates the warning lights when the container is outside the refrigerator.
Skyhill Napa Valley Farms has had a long journey to success, with plenty of tragedy on the way - not the least of which was copper poisoning in their herd. Mercury News has the story on how the family farm has bounced back:
Over a six-month period, every single goat died, and experts at University of California at Davis advised them not to bring goats back for a year.
"That was irrelevant," Daryl adds, his tone revealing the bitter residual of the loss, "because it took us five years to go through litigation."
All the while, Skyhill continued to produce its sought-after cheese and the equally popular nonfat goat milk yogurt that accounts for 20 percent of its sales, using milk supplied by Jackson-Mitchell Inc.
The long-awaited Murray's Cheese Bar is open and apparently offering an unsurprisingly delicious menu. Max Falkowitz and Carey Jones at Serious Eats wrote this in-depth review after visiting the new restaurant recently. Check it out:
There's a massive cheese list, of course, but then every imaginable category of cheese-inclusive eats. Cheese sandwiches, griddled cheeses, cheesy pastas, cheese spreads, straight-up fried cheese. Some salads come cheeseless, but others incorporate mozzarella or chèvre or smoky blue. There's a burger. It's a cheeseburger. You get the idea.
Earlier this week Cheese Underground gave us the general scoop on Ed Zahn's discovery of 28-year-old cheddar in the back of his cooler, but it turns out there was even older cheese in that same cooler - some of it dating back 40 years. The New York Daily News has the story on how this came about, and where it will be sold:
Edward Zahn, 73, was in Z's Cheese Shoppe's walk-in cooler last month, preparing to shut down his Oconto store. He pushed aside stacks of cheese to reveal several wooden boxes that had been overlooked for years. Inside were blocks of unintentionally aged cheddar — 28, 34 and 40 years old — that, some experts say, might comprise the oldest collection of cheese ever assembled and sold to the public.
If you're into races, this type will throw you for a loop, mostly because the animals don't care a lick about who's winning. They just wander around in a pack enjoying the attention (or so it seems). Gadling's got the story and this awesome video:
Former Florida Governor Jeb Bush knows his milk, or at least how to list off different kinds of milk, which he did at the RNC convention earlier this week, saying that parents should have as many schooling options for their children as the average consumer has when faced with the milk section at the supermarket. Interesting analogy choice, eh?