Bad for my bottom, good for my soul

Today would have been our 9th anniversary but "he just couldn't be sure" he wanted to marry me. Jerk.

Epoisse de Bourgogne -- the most decadent cheese on earth. The "king of all cheeses," according to Brillat-Savarin (1755-1826), is extremely pungent, unpasteurized and made from cows milk with a rind washed in marc de Bourgogne. Drippingly creamy, divinely stinky, luxuriously fattening, I'm going to eat a whole circular, wooden box of it. With slices of pear and oaty biscuits.

Cheeseburgers in Paradise

The first true summer day.  Cheeseburger picnic in Central Park.  It's good to be alive.

Burger Shack's cheeseburger is made with American cheese.  I wasn't quite sure what makes cheese "American," so I looked it up.  Turns out, "American" isn't a synonym for cheddar.  

American cheese is, simply put, processed cheese.  Orange (at the Burger Shack), yellow, or white, American cheese is a mild cheese known for easy melting.  Traditionally made from a blend of cheeses, most often Colby and Cheddar, American cheese is now a blend of milk, whey, milkfat, milk protein concentrate, whey protein concentrate and salt.  Sounds gross and yet .....

"There are only two things I hate in this world. People who are intolerant of other people's cultures and the Dutch." - Nigel Powers

In the May 2009 Atlantic, Jeffrey Goldberg addresses that most tragic of tragedies: lactose-intolerance. http://www.theatlantic.com/doc/200905/goldberg-advice

The irony, of course, being that there is no accompanying cheese for lactose intolerance. (And I don't want to hear one peep about soy cheese.)

So, instead, I'll just mention a cheese I tried this past weekend. It wasn't especially to my liking but, in the spirit of tolerance, I'd like to introduce you to Leyden. Like its cousin Edam, Leyden is made from partly skimmed cows milk. Leyden, however, is firmer and studded with cumin and caraway seeds, and occasionally cloves.

According to the fantastic website, cheeseofthemonthclub.com, it has mysterious origins: “No one seems to know how it came about. One popular theory is that an apprentice cheesemaker was munching on some cumin seeds, a very popular spice in Holland, and accidentally dropped a handful into the cheese vat. In fear of being fired, he didn’t tell the cheesemaker and when the cheese was tasted, they all loved it!”

Common Cold

I can't seem to kick this nasty head cold out of my system. Whilst I normally embrace the curbed appetite a cold virus grants me, I am hardly myself when forced to stick to a diet of soups and clear liquids. Sadly there isn't a cheese pairing I can think of to accompany my symptoms - I can only wish for all the cheese in the world to ripen and await me for when this miserable flu to leaves my body.

Bathing suit season

According to a study published in the American Journal of Clinical Nutrition, a diet rich in calcium, which is supplied by low-fat cheese, is associated with fat loss.

A good thing too, since I just bought a hot pink bathing suit at the JCrew sample sale at lunch!

Here's hoping that Spring (ideally followed by long summer days) will show her face soon. I'm certainly looking forward to poolside dining and beach picnics complete with a lovely salad of watermelon (same shade as my new bathing suit), tomatoes, feta and black olives with a red wine vinagrette and a dusting of oregano.


Nigella Lawson’s - Watermelon and Feta Salad - Forever Summer
1 small red onion
2-4 limes, depending on their juiciness
3 1/2 pounds watermelon
9 oz feta cheese
1 bunch fresh mint, chopped
1 bunch flat leafed parsley
3-4 T olive oil
4 oz pitted black olives
black pepper to taste

Peel and halve the red onion and cut into very fine half moons. Put in a small bowl to steep with the lime juice. Remove the rind and seeds from the watermelon and cut into large bite-sized, triangular chunks. Cut the feta into similar sized pieces and put them both in a large, shallow bowl. Tear off the sprigs of parsley so that it’s used like a salad leaf, rather than garnish, and add to the bowl along with the chopped mint.Add the onions (with the now oniony lime juice), olive oil, and olives, and toss gently so as not to break up the watermelon and feta too much. Add a nice grinding of black pepper and taste to see whether the dressing needs more lime. Keep at room temperature till serving.

Long lasting cheese

"The third friend noted that you spend all this time trying to find the right man, and then wondering if you should stay, and complaining about his faults, and wondering some more if you should stay, but then the day arrives when you realize you’ll probably outlive him." -- Jane Hamilton, Modern Love (NYT, 4/13/09)

http://www.nytimes.com/2009/04/12/fashion/12love.html?pagewanted=2&_r=1&emc=eta1

Mini babybels. They last forever in that red wax covering and are surprisingly satisyfing.

Cinq A Sept

Left work before 5 o'clock! Shell shocked and parched we head to Inoteca for some celebratory wine and cheese. Just about the only way to secure a table on a friday night is to be there before 6. After racing downtown we placed our order for a cheese tasting, crustino and, of course, truffled egg toast. Alas, my tartufo cheese cravings are satisfied - first one of cow's milk and then a second variety of goats cheese tartufo was substituted when much to our dismay the selection included parmesan (I mean why would our waiter include such a pedestrian choice given the palette and direction we gave him?). Regardless of that tiny glitch, Inoteca creates the most generous and diverse Italian cheese plate in the city. The condiments are always perfectly paired - this time it was spicy and sweet almonds, poached apricots and thyme infused honey. Truffled egg toast and alfogato - a perfect way to unwind the week and or wind up for the weekend.

Home Plate

A night at home with an old friend. It's been a year since we've caught up. Rather than having to speak over the bru-ha-ha of a lower east side cheese plate we decided to make our own selection.

Cheese: Tomme De Savoie, Cana De Sabra, Greek Feta, Parmigiano Reggiano. Paired with salami, olives, prosciutto, chunky humus with rye and rice crackers, Riojas... dark chocolat with hazelnut prailine. Savoie was delish - complex, old world taste, slightly nutty - made with skim milk (low fat) but very rich in texture and flavor. Cabra- light and fluffy in the centre but gooey and creamy around the edges, tangy and mild. Feta and parm need no introduction, welcome always like old friends.

Day 21

PMS. Cravings for all things decadent and fattening. One must allow herself the guiltiest savory pleasures.

Accompanied cheese: Anything al Tartufo (with truffles) - Boschetto, Sottocenere it really doesn't matter as long as it's in abundance. Accoutrements: cabernet, strawberries, figs, dark chocolat and almonds. Entire ritual can take place on the couch or in the bath.

Et voilà.

Featured cheese shop -- UES / NYC

As featured in the NYT:
http://www.nytimes.com/2009/04/08/dining/08chee.html?ref=dining

Snow in April

A final snowfall in April. Winter's final bid adieu. Harsh yet soft. Light and Consistent. A sprinkle of white to remember her taste on our tongues.

Pecorino Romano - an old faithful of Italian hard cheeses. Perhaps not as widely used as parmesan but in our opinion far superior flavor. Made from Sheeps milk it is sharp and memorable. Sprinkled finely over just about anything, Pecorino Romano is like the delicate and sharp snowfall on a spring day like today.