Warm Goat Cheese with Herbs and Spices | Friday Night Bites

Just imagine .... warm goat cheese, flavored olive oil and warm crunchy bread - now that is my idea of heaven in my mouth.  The infusion of citrus, spice and earthy herbs is a sublime combination along with the tangy goat cheese and crunchy baguette.  Add a touch of fluer de sel and this bite is simply perfect.  Goat cheese has a pristine white color and distinct flavor that is one of the most amazing cheeses in the world - a humble basic for some, a gourmet delight for others.

Gooey White Cheddar Bacon Crostini + Tillamook Blog2Farm Summit Part 2

The adventures continue for the Tillamook Blog2Farm Summit with our travels to the Oregon coast.  After the Tillamook factory tour was complete, we loaded onto our party bus and headed west to the foggy Oregon coast.  We took a short detour to visit a lighthouse and vista point on the coast.  The sky was amazing and the views spectacular – what stunning sights.  The land is so lush and green compared to the drought stricken Bay Area – a welcome sight indeed.

Click "Read More" to continue post

Cheddar Cheese Beignets with Tomato Jam + Tillamook Blog2Farm Summit Part 1

Several months ago I received an email from Kelly at SodaPop PR inviting me to the Tillamook Blog2Farm Summit.  It was a simply click to respond to the email with a resounding YES.  I first met Kelly here and I was first introduced to Tillamook’s New Greek Yogurt.  It was simply divine and my favorite flavor is the Coffee House flavor.  I grew up with Tillamook but this was a perfect opportunity to learn more about this successful company and its high quality products.

Click "Read More" below to continue post

Dried Cherry and Port Chutney + Cowgirl Creamery Redhawk Cheese

Often on a Friday night, my husband and I enjoy unwinding from the week with a brilliant bottle of wine and appetizers. Sometimes they are homemade and other times; the frozen appetizers from Trader Joe’s hit the spot. Cheese is one of my favorite foods. Whether it is cow, sheep or goat milk varietals – I love them all.

My husband is a huge fan of the sheep milk cheeses especially the aged category. Cheese is such a terrific vehicle for entertaining. You should set it out about one hour before your guests arrive to have the flavors come alive by being at room temperature. This significantly reduces stress since you can prepare ahead of time and the appetizer is ready to go once the doorbell rings.

If you have ever visited the Ferry Building Marketplace in San Francisco you know that it is a destination for local to global foodies. It is located along the Embarcadero at the foot of Market Street. You will find niche shops, cafes and restaurants. My favorite stops are: Cowgirl Creamery, Blue Bottle Coffee, Sur La Table, Far West Fungi, McEvoy Ranch Olive Oil and Miette.

Six new niche shops have been added to the vast array existing destinations. These new shops are all existing Bay Area businesses and now have a distinct presence in the grand Ferry Building Marketplace. They include: Alfieri Farms, Beekind Honey Shop, Benedetta Holistic Skincare, Charles Phan, El Porteño Empanadas and Pepples Donuts. Now even more reasons to visit the Ferry Building.
.

My friend Helen and I have a goal to visit the Farmers Market one Saturday a month at the Ferry Building. Each time, we never miss the opportunity to stop into Cowgirl Creamery. We select our number off the free standing fixture and wait patiently for our number to be called. It can get extremely busy, but it is well worth the wait. We try new cheeses each time, but also have our staple favorites. Speaking of favorites, their Redhawk, washed rind cheese is a must try. Be ready for knock your socks off pungent smell, but don’t let that stop you from enjoying this delectable cheese.
.

As outlined in Laura Werlin’s Cheese Essentials book, you know it’s a washed-rind cheese when:

• It has an orange, pinkish, reddish, or orangish-brown rind
• It is semi-soft, creamy and often spoonable
• It smells like dirty gym socks, the barnyard, or worse (but that is a good thing)
• Generally small wheels or squares
• It is in the refrigerated section at the cheese store
• Often tacky or sticky when you touch the surface
• A bit saltier than most other cheeses

I would highly recommend Laura's book for the complete insiders guide to buying and serving cheese.  Several months ago I had the opportunity to attend a cheese and wine pairing class of which Laura was one of the guest speakers on the panel at the SF Chef 2010 event held in San Francisco.

I typically serve Redhawk with an artesian fig jam or chutney. I recently created a recipe for a Dried Cherry and Port Chutney which was a perfect compliment to the Redhawk cheese. A few years ago, I discovered these wonderful crackers that are quite fancy but full of wonderful flavors. They are Raincoast Crisps and produced by Leslie Stowe and made in Canada. There are six unique flavors and I highly recommend the Salty Date and Almond or Fig and Olive flavor. I found mine at Whole Foods Market.

Charles and I had another splendid Friday night with wine and appetizers. Now that it is Saturday, we are relaxed and ready to enjoy the weekend.

Dried Cherry and Port Chutney

1 C. Dried Cherries, chopped finely
1 C. Port

1/3 C. White wine vinegar
2 T. Maple syrup
2 t. Fresh thyme leaves, minced

Add all of the ingredients into a small saucepan and bring to a boil. Once it is at a boil, reduce the heat to medium low and let simmer for 35 to 45 minutes until it is reduced a bit over half and not to much liquid remains. If you prefer it a bit smoother, add to a food processor after it has cooled a bit and pulse three or four times. Spoon into a small container and store in the refrigerator until ready to serve.

SF Chefs 2010: Slam Dunk Cheese and Wine Pairing

SF Chefs 2010 is an exciting event held in San Francisco. It features San Francisco’s premier food, wine and spirits and is produced by the Golden Gate Restaurant Association. Visa Signature offers discounts and access to special events throughout the event. My long time friends and fellow foodies, Monica and Jeanna  along with myself, attended the “Slam Dunk Cheese and Wine Pairing” seminar yesterday that we had signed up for a while ago. The seminar featured Laura Werlin, a well-known expert on all things cheese. She was accompanied by Karl Wente, fifth generation winemaker from Wente Vineyards in Livermore, which is approximately 45 minutes from San Francisco. To round off this impressive panel was Christie Dufault, who is the sommelier from Michael Mina’s RN74 in the millenium towers.

{ Me, Monica and Laura Werlin }

We rode over on BART bright and early to allow enough time to grab a latte up the street from the Westin St. Francis where the seminar was being held. Monica quickly spotted Chris Constantino from Incanto and Chef vs City whizzing through the revolving doors to get the Anolon Chef Challenge with Jennifer Biestly against Tyler Florence and Elizabeth Falkner. On another side note, after the seminar, we enjoyed lunch at Scala’s and Elizabeth Falkner got seated right after we did. She is the owner of Citizen Cake in San Francisco and is an amazing chef who does both sweet and savory. The seminar room was set up beautifully with plentiful cheese plates, five glasses of wine and one glass of beer. We will get to the beer a bit later. Being Visa Signature clients had its advantages since we enjoyed phenominal seats.

{Karl Wente, Me and Monica }

The impressive panel introduced themselves along with their credentials and then the journey through a cheese and wine paradise started. The seminar focused on “old world cheeses and new world wines”. Wines from the united states and cheese from Europe. It was ten in the morning and wine doesn’t typically appear for me that early, unless it appears in the form of a mimosa. We had our tasting note sheet in hand and were ready to learn.

If you do not already own Laura’s book, I would highly suggest you add this to your collection. As part of the seminar, we received a signed copy of her book.  The information is invaluable and she makes understanding the world of cheese simple. One of the most important things to realize when enjoying wine and cheese together, is to understand that “what rose (grew) together pairs together”. Taste your wine first, then the cheese and then together. You will appreciate each one alone and then how they marry together.

We began with Queso Lenora which is a goats milk cheese from Leon in Spain and paired it with the 2009 Wente Vineyard, Sauvignon Blanc, Louis Mel from Livermore Valley. Goat cheese and Sauvignon are one the most natural and perfect pairings. The wine is fresh, lively and has hints of minerality. The acidity, peach, delicate floral and grassy qualities marry with the goat cheese. Our second cheese was a goat cheese called Vare from Asturias Spain. Different from the first one, it has a slightly grainy mouth feel along with a nutty and creaminess. We paired it with the Sauvignon Blanc and the 2008 Wente Vineyards Riva Ranch Chardonnay. The chardonnay is “fruit on a pedestal” and has an addition of 3% Gewürztraminer. The butter and oak qualities of the chardonnay balanced this goat cheese and were a marriage for your mouth and senses.

{ Labeled the cheeses that we tasted clockwise beginning at twelve o'clock }

Gres de Champenois from Champagne France was our third cheese and had the addition of crème fraiche. This cheese was magic. Enjoying this creamy and rich cheese with the rind, adds a harmony to the cheese along with pairing it with the chardonnay. Switching the chardonnay for a sparkling wine would be a great alternative to the chardonnay. Next we tasted a sheep milk cheese called Petit Agour from Pyrenees (Basque region) in France. It was a very earthy and savory cheese with a similar look of manchego. The outside of the rind is brushed with paprika when creating this lovely cheese. It will often produce a shiny look on the outside due to the milk fats coming to the top as it comes to room temperature.

The Petit Agour was paired with the 2008 Zarzuela from Murrieta’s Well in Livermore. My husband and I actually got married at Murrieta’s Well and will celebrate our twelve year wedding anniversary next month. The Zarzuela is an expressive wine with hints of cherry, spice, cranberry and ripe blueberry on the note and palate. A splash of crushed black pepper comes through along with orange blossom. As it opens up, the wine is even more delicious. As Christie said after tasting - "it is need I say, another slam dunk" and she was right on the mark.

Now for one of the more unique pairings we had. Kerrygold Reserve Cheddar, a cows milk from County Cork in Ireland was paired with Telegraph Brewing Company's California Ale from Santa Barbara. The smooth aged flavor of the cheddar along with the barley and hops from the beer made this a natural pairing. The beer accentuated the cheese profile and was quite a nice pairing. We paired this with another wine, the 2007 Domaine Chandon Pinot Meunier from the Carneros region in Napa. This wine has such delicate fruit flavors with plum and cherry. It was quite angular on the mouth with an elevated acidity and a ting of white pepper flavors came through with this quite versatile wine.
Our next cheese was L'Amuse Signature Gouda which is a cow's milk from Beemster Holland. The flavor in this cheese was incredible and quite unique. Notes of coffee, butterscotch, burnt caramel, cocoa and slight whiskey tones came through. Since being aged, it develops slight crystals and a very hard texture. We tried it with the chardonnay and then the Pinot Meunier. As Carl noted, it was an intellectual process and quite a conundrum between the pairing of the chardonnay and the cheese.

Winding down our tasting, we enjoyed a Comte (Marcel Petite Fort St. Antoine) from Jura France which we paired with the chardonnay. This cheese is only made during specific times of the year and the wine brings out the nutty, creamy and spicy flavors of the cheese. Christie made a great statement about this pairing - "This wine is the cheese's wing man". One of my favorite cheeses was next on the tasting menu. Epoisses (Fromagerie Berthaut) from Burgundy France is a wash rind cows milk cheese. If you enjoy Redhawk from Cowgirl Creamery or Taleggio from Italy, you will savor this cheese. It is a quite pungent and stinky cheese, but oh so delicious. It possesses a saltiness and creamy texture. We paired it with both the chardonnay and the pinot meunier. The chardonnay was the clear winner for me with this pairing.

Last but not certainly least, we had a Verde Capra from Lombardy Italy and is a goat blue cheese. This cheese is profoundly flavorful and intense. A true powerhouse in the cheese family. It was paired with a Zinfandel Port from Peltier Station in Lodi. As in the true Zinfandel style it was jammy and had red raspberry and black cherry undertones. The pairing was spectacular and the contract of the salty, rich cheese with the sweet acidity of the wine was perfect - dare I say, another slam dunk. A special note, we had beautiful sliced baguettes to enjoy our cheese and some of the most divine artisan breadsticks from Panevino.

Overall it was a wonderful day spending with my foodie friends, geeking out on talking about food along with tasting some amazing cheeses and wines. As with other classes, I am building on my food and wine knowledge and loving every minute. The goal for next SF Chefs is to spend the weekend in the city and attend a large number of the events.

Entertaining with Individual Cheese Plates

Entertaining and cheese are synonymous in my home. How often do you see a cheese platter at a party? I bet the answer is pretty frequently. The reason is that it is easy to prepare, tastes great and makes entertaining a snap. Recently we had our good friends, Jim and Heather over for wine and small plates. Decided to break out of the routine and put a new twist and spin on the cheese platter and served individual cheese plates. I guarantee the presentation will impress your guests along with showcasing the different pairing accoutrements for each of the cheeses.

We enjoyed Marie Stuart Champagne with the cheese plate. Produced in France, this champagne has a pale gold appearance, wood and quince undertones along with a rounded and strong finish of lasting fruit and a slight mineral after taste. This champagne is a blend of Chardonnay, Pinot Noir and Pinot Meunier. Perfect with all of the cheese selections.  Here are the four cheeses and parings I selected for the evening:

St. Agur Blue Cheese: Made from pasteurized cow’s milk from the mountainous Auvergne region of central France. It is enriched with cream and aged for two months in cellars which gives a spicy and creamy texture. Not quite as salty as a traditional blue, melts well and similar taste to a fine Roquefort. Paired the blue cheese with honey and a lightly toasted, buttery & nutty walnut.

Cypress Grove – Truffle Tremor: Classic truffle flavors meet the creamy perfection of ripened goat milk cheese. This cheese is earthy, elegant, and sophisticated with hints of black truffles. It is simply divine without any pairing!

Mimolette: A cow’s milk cheese that is traditionally produced in France which looks like a cantaloupe and has a bright, deep tangerine color. The color comes from the natural dye, annatto. The cheese is firm, compact and slightly oily with a subtle fruity aroma and a mellow nutty flavor. It is best aged between 18 and 24 months, but can eaten at different stages of aging. With the nutty flavors, I paired this one with a touch of good fig jam.

Manchego: A sheep’s milk cheese that is produced in La Mancha and is made from Manchega sheep. The rich, semi-firm product is aged in natural caves for three to six months. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese, also imprints the typical wheat ear pattern on the top and bottom.

Manchego's flavor is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and leaves the characteristic aftertaste of sheep’s milk; it tastes very similar to feta cheese, though not as salty and with a chewier texture. Manchego cheese is distinctly Spanish and paired with traditional elements of marcona almonds, quince paste and a small slice of fig cake (pan forte).

11 Cheese Tips:

• Ask the cheese monger at your local cheese shop or high end grocery store for his or her favorite cheeses along with choices you may not have considered. This will broaden your knowledge of cheeses.
• Set your cheese out one hour prior to serving to let the flavors fully develop.
• Limit your cheese platter or plate to 3 to 4 choices – otherwise it is a bit overwhelming for your guests.
• Diversify your presentation by paying attention to appearance, textures, milk source and flavors. Try having a cow, sheep and goat type represented.
• You can choose to select cheeses from all one variety, country or state to show off the differences. Or choose all from one milk source but different types.
• Provide appropriate implements for the cheeses. Choose a sharp knife for harder cheeses and a butter type knife for soft cheeses.
• Showcase the cheeses true self by not removing any of the rinds.
• Choose your accompaniments for your selections of cheeses. A rustic country bread, baguette or simple cracker is a good choice.
• Pairing options include: Honey, dried fruits such as apricots, dates, olives, nuts, grapes, jams, chutneys, fresh fruits such as apples or pears.
• Best beverages to serve with cheeses are champagne, sparkling wines and sauvignon blanc. You can also consider a nice fruity pinot noir.
• Storing cheeses in wax paper or parchment paper is preferred over plastic wrap. Cheeses prefer a humid, cool environment, so store them in a bin in your refrigerator which has a higher humidity factor.

 
 
 
 
 
 
 
 
After our cheese plates, we enjoyed a Butternut Squash and Apple Soup with date, almond and salty crackers. Paired the Grgich Hills 2007 Chardonnay which is a pure chardonnay crafted from organic grapes. A very aromatic wine with aromas of ripe peach, mango and tropical flowers, plus a hint of minerality.
 

 
 
 
 
 
 
 
  Heather and Jim brought along a lovely bottle of Melanson Vineyards 2003 Cabernet Sauvignon. Melanson Vineyards produces small lot, handcrafted estate wines. The wines are grown on Pritchard Hill in the Napa Valley. This terroir produces superb, reserve style wines that are outstanding. This wine has aromatics of black cherry, plum, dark chocolate, roast coffee and smoke segue to lush mouth-coating flavors of ripe berries, red currant, anise, vanilla, nutmeg and cedar. The wine is structured with soft tannins but enough acidity to pair perfectly with the triple slider plate. Created three slider combinations: Caprese with tomatoes, mozzarella and basil, Caramelized onion and blue cheese and finally mushroom pate with sharp cheddar cheese.

We finished the evening with a handcrafted Almond Tart and homemade Crème Fraiche Ice Cream. A wonderful evening filled with good friends, lots of laughs, flowing wine and food.

Spanish Inspired Appetizer Platter

My Spanish inspired appetizer plate is super quick and can be served for your next Tapas party. Simply put your favorite crackers on a large platter along with Manchego Cheese, Marcona Almonds, Fig Cake and Quince Jam. All of the flavors compliment each other incredibly well. Serve with Sangria or your favorite Spanish wine.

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for three months or longer, and is semi-firm with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged. Let’s is sit out for about 30 minutes prior to your guests arriving; the flavors fully develop when it is not cold.

The Fig Cake was purchased from Whole Foods Market. It is a rich, dense and extremely tasty addition to your cheese platter regardless if you are having a Spanish theme. It is best at room temperature and pre-sliced to make it easy for your guests to enjoy.

Went to a popular fruit stand on highway 121 in Sonoma. From the road it looks like all they sell is fruit, but once you go inside, there is so much more. The selection of jams is wonderful. Picked up a Quince Jam made by Casa Giulia. Thought this would be a wonderful addition to the other flavors. Quince’s roots lie between the Caspian Sea and the Black Sea, a mountainous region called the Causasus that touches northern Turkey and Iran as well as Southern Georgia. The quince is not as shiny as an apple or as brilliant as a persimmon, but rather a cross between an apple and a pear. Since it is hard and produces natural pectin when cooked, it is ideal for jams and preserves.

Marcona almonds, native to Spain, are traditionally served after being lightly fried in oil and dusted with salt. These large, flat almonds are more crunchy and flavorful than the normal American kind. They are smoother and juicier with an incomparably sweet delicate taste.

Great Cheese & Great Friends

Our dear friends Dean (left) and Mark (right) recently moved to Arkansas from Northern California due to a job change. We miss them! Dean called Friday afternoon to let me know they were in town and would love to see Charles and me.

I had just gone to the Farmer's Market at the Ferry Building last weekend and bought some great cheeses from The Cowgirl Creamery. Invited them to come over to enjoy wine and a great cheese platter.

From left to right, the cheeses are (see photo below):

Red Hawk - Made by Cowgirl Creamery, triple cream, washed rind, cows milk cheese, aged 6 weeks with a brine solution. A bit stinky, but divine!
Point Reyes Farmstead Blue Cheese - made by the name sake, creamy, salty flavor, aged 6 months, one of the best blue cheeses around!
Midnight Moon - Made by Cypress Grove, goat's milk cheese, dense and chewy, aged one year, brown butter flavor with caramel undertones. In a word - WOW!
Lamb Chopper - Made by Cypress Grove, sheep's milk Gouda, smooth, buttery with a light fruity aroma. Great sheep milk cheese, especially once it comes to room temperature.

Accented the cheese platter with grapes, dried apricots, sweet & spicy pecans, medjool dates, pistachios, salami and a fig jam. Bought a fresh baguette!

We had a great Chardonnay from Steven Kent Winery in Livermore and a wonderful Cabernet Sauvignon that Dean and Mark brought.

Great to spend a relaxing evening with such great friends!