All posts tagged: Cheese

Miss-You-Spring Galette

Are you over citrus season yet? Not I. But I wanted my next recipe to lean into spring as if it were only 10 days away. (It is. It doesn’t feel like it, but I promise you, it is. My latest trip to the farmers market told me so!) Some will say I jumped headfirst into our neighboring season with all these glorious yellows, oranges, and greens, but then that buttery, flaky, pie dough keeps things real cozy, just in time for that moment you realize it’s 23 degrees outside and not as sunny as what’s comin’ out the oven. I didn’t know what to name this! It’s basically one of my favorite salads nestled into pie dough. Roasted beets and oranges, topped with lots of spicy greens, and feta. Cara Cara and Golden Beet Salad Galette AKA Miss-You-Spring Galette AKA Fav Salad Galette? -2 small golden beets, peeled and sliced crosswise -1/2 tbs blood orange olive oil (or regular olive oil) -salt and pepper, to taste -1 Cara Cara, peeled and sliced -9 inch …

Citrus and Z’hug Marinated Manchego

When Saratoga Olive Oil Company asked me to write recipes for them using their latest products, I said YES, PLEASE AND THANK YOU, knowing full well that I had a million other things on my plate, including moving in exactly two weeks. Thankfully, I had this recipe in mind for awhile and a plate full of marinated cheese ain’t something to be stressed about. I think you might’ve heard me talk about their olive oil before. But here’s a reminder: five years ago during my first picnic, an incident occurred. To keep the story short, my Canon Rebel had Herbes de Provence olive oil seeping out of it’s pores for 3 months straight. Fun times. I’d love to tell you that I was real chill about being asked to create these recipes and that I didn’t spend an entire day testing out 5 of them at once, but you know I did. I even enjoyed every minute of it. The menu was inspired by their blood orange olive oil, cara cara vanilla balsamic vinegar, and …

citrus green bean salad & Tuscan-style beans

If you can find me competing with squirrels for my neighbor’s figs, then you best believe I was found, on vacation, taking the neighborhood’s oranges from trees bustling with these thick-skinned globes. As if I didn’t have enough of them, I purchased honeybells, meyer lemons, and tasted a variety of oranges at the farmers market. They made a wonderful addition to a refreshing green bean salad that I made not once, but twice. Inspired by a meal I shared with Victoria Anzalone in Astoria at Milkflower right before heading to Englewood, Florida, I fell in love with it’s simplicity. The green beans were kept crisp, tossed in a vinaigrette, and topped with sharp cheese, orange segments, slivered almonds, and quick-pickled radicchio. That’s it. Mine was inspired by Florida and everything I fell in love with at Englewood Farmers Market. Wild orange roasted nuts, which were handed to Dan and I with the promise that we’d pay this kind man a week later because we ran out of cash. We paid Ashley Gray, suitcases in tow, …

Syrian Rice: Bizeh b’Jurah

“Let me make you guys a nice, Syrian dinner on Sunday” was really my way of saying, I need a day in the kitchen. An entire day, please and thank you. One beginning with an early morning trip with Lori to a couple of Middle Eastern markets where rose petals, olives, barrels of legumes, Syrian cheeses, jarred tamarind, freezers stocked with homemade kibbeh and sambousaks, still-warm jelly and custard donuts, are aplenty. (Y’all know I came out with allll the donuts. And cheese.) It’s the first day of Hanukkah, guys, and I needed to do something I love for people I love, and I needed to slow everything down so I could enjoy every second of it. That includes hugging the wonderful woman who brought out her freshly made donuts. If I couldn’t do any of this, a meltdown in the very near future would occur LET. ME. TELL. YOU. It’s been over two months since I shared something with you. I get up in the mornings to cook something quick for dinner, then run …

My 30th Birthday Picnic + Recipes

I had it all planned out. Homemade ricotta, not too firm, still warm, spooned onto a white, long platter. Then, I was to gently place beautifully roasted cherry tomatoes on the bed of cheese, it’s vine still attached. As a finishing touch, fresh herbs and edible flowers scattered all around it, and a long drizzle of good olive oil. I handpicked young, lemony basil for the occasion and dandelion yellows from the farmers market. In my mind, it’d make for a beautiful sight. The fact that I never made cheese before didn’t worry me. It seemed simple enough. Buy THE BEST whole milk dairy you can find. Full fat. Not ultra-pasteurized like the milk or heavy cream we tend to find. Use fine sea salt or kosher salt. Heat til right under a boil and stir in your freshly squeezed lemon, or vinegar. Wait til curds form, about 30 minutes. Then slowly pour into your cheesecloth that is nestled in mesh, over a bowl. Wait another hour. Then voila! Ricotta. Right? Connie walked into my …

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later. I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown. Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it. The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. …

Back to Basics

When the new year arrived, I didn’t do the things I’d normally do, or the things I intended on doing. No lists. No thought-out resolution. In fact, while Danny and I were with his family waiting patiently for the countdown to reach midnight, like we always do! someone glanced at their phone and noticed it was thirty seconds past. We were watching a recording of the countdown happen. We all laughed, calling it a typical Frank Pizzarelli moment, but I do think it meant something. We spent a lot of our time in New Paltz at his aunt’s beautiful home, nearby this castle. The day we were supposed to leave ended up being a snow day, one of my favorite days out of our vacation. After walking to the castle and working up an appetite, Dan and I made reservations at A Tavola Trattoria, an Italian farm-to-table that reminded me there’s a reason why Glasbern Inn’s farm food made me cry with pure joy: there is nothing better than a locally sourced meal. Nothing. There …

My Kind of Muffin

These savory, cheesy muffins are my go-to for picnics, brunch, getaways, but sometimes I make a batch just for Danny who can’t get enough of ’em. (Don’t tell him I said that.) Have them fresh out of the oven or much later. Slather some of my strawberry-fig jam on ’em and be smacked with savory-sweet goodness. This Ham and Cheese Muffin recipe is adapted from Lee Bailey’s Portable Food book. I’ve toyed with it a bit and encourage you to do the same once you’ve nailed down the basics. While he uses only cheddar, I love a bit of the smokier cheeses as well. I’ve always made a batch with smoked gouda but tried smoked gruyère the other day and it was just as lovely. Adding fresh herbs is my favorite way to consume them, though it is optional. I was growing lots of thyme and rosemary during the summer and decided to toss them into the flour. Best. Decision. Ever. Though I think Dan can go without. Cracked pepper adds the spice I always prefer …

Birthday Picnic: cheeseboard, strawberry fig jam + poem(s)

Red blooming on green Spring’s mother sends a runner I run, red-handed A very young green was my part of the earth (Queens, NY), late-April. I was turning 28 and all I wanted was to be sunning and eating with my loves, surrounded by a landscape dramatically punctuated with big-headed dandelions. Let’s be real. A bad-ass cheeseboard I wanted, (too). I am not taking full credit for the success of this board. My boyfriend at the time knew how stressed I was, and so he told me he “got this.” Indeed, he did. He picked out this slab of beautiful cherry wood, as well as purchased 94.6% of what went on it. The cheeses: (Alton Brown said 3 is enough for your cheeseboard. We went for 3.5.) We had manchego wrapped with prosciutto, a nutty/sharp, peppery Toscano cheese sold at Trader Joes (one of my faves!), a wedge of Parmesan, and a beautifully sharp and creamy cheddar aged pretty damn long. The meats: besides the prosciutto? A soppressata made with syrah. Salami. The Green: Tory brought tabbouleh, …