New Amsterdam Market

I was one of many food blogger enthusists at the second New Amsterdam market yesterday afternoon. The vendors are unbelievably generous (one can fill up on just sampling alone...), the shoppers were excitable and keen to learn, taste and run home to their computers and blog...

By noon I had already eaten fresh oysters from W&T Seafood (moon shoal was my fav), lobster roll from Luke's lobster, crab claws, chicken pot pie, dozens of artisinal cheeses, truffles, jellies, fresh yogurt, sausages and pulled pork!!! I also ordered my thanksgiving turkey which I will pick up at the next market on Nov. 20th. I highly recommend you check out this monthly foodie showdown - get there early...

Hangover Cheeseplate

Saturday hangover from two nights of music and debauchery at CMJ. Included cheeses from the new sampling baskets at the fromagerie in wholefoods - favorites starred. Emmenthaler (raw cow), St Nectare (cow), *Cabecoli (goat), *Rookass Gouda (goat) and Kasseri (sheep and goat). Grapes, olives, riveta (with currants) and Anne Rosés Black Cherry Jam.

The Ansonia

One of my most favorite places to visit in the city has been visiting a friend who's been living at the Ansonia on the UWS. The landmark building stands on the corner of Broadway and 72nd in all her glory- every single detail about her, from the entryway to the mailboxes is exquisite and upon stepping into the grand entryway one is immediately transported to New York City in all it's grandeur in the early 19th century.

Last night we bid adieu to our evenings in the Ansonia with a gorgeous Rhone and a tasty dutch cheese called Vlaskaas. Surprisingly complex and yet relatively inexpensive, this cheese is firm but creamy with end notes of caramel and hazelnuts.

Deck the Halls with balls of...

WASABI!!! Canadian Thanksgiving (October 1oth) comes along a little early to be thinking about holiday entertaining but luckily for me, I can take a cue from my mother and steal her simple dishes to serve up to the Yanks in November. Here's a simple recipe from the LCBO magazine... An update on the cheeseball with wasibi and ginger. Perfect amount of zang and zest to spark those holiday spirits...

Cheese n' Pickles

Pictured here: [Saxelby Cheese ladies make a delicious quesidillas with Pickled Corn Relish]; deep fried pickles, pickle bouquet: new dill, brown mustard and spicy pickle.

Falling into Feta

Acorn squash stuffed with quinoa, toasted hazelnuts and feta, topped with tomato.