Fall Classic: Chile Verde

Assorted chiles, roasted, peeled, deseeded and ready to be chopped for the chile.

A favorite recipe for this time of year, now with pics: Cuilnary Vixen's Chile Verde.

A Must Try: Curry Mustard

I don't know where I bought it. Keep on the lookout for it. We
finished our jar last night & I already miss the flavor. Yeah, it's
that good. Made in France. I know, not local. It's a special piquant
treat!

Creamy Blue Jack Cheese Singles

Vickie McCorkendale (@CulinaryVixen) 11/5/10 2:41 PM This is the strangest cheese I've seen in a long time and that is saying a LOT! http://yfrog.com/5nb1owj

Sent from my iPhone

THK Chalkboard

Edythe loves the blackboard signs I create for the market each week. If I
could find a job writing with chalk, I'd do it. So much fun to be creative
in a temporary medium, each week, new art!

Local Cheeses in Goteborg, Sweden

The No-Knead Pizza, The Winner!

Figaro and Hooligan

Here they are, today's cheese selections...

Figaro from Andante Dairy in Petaluma, CA. This cheese comes from a
small batch artisan, Soyoung Scanlan who is famous for the care she
gives to her craft. Figaro is a very seasonal cow and goat cheese
wrapped in wine soaked fig leaves. Lovely fruit notes on a creamy
spraedable texture.

Hooligan is a cow milk cheese with a buttermilk washed rind from Cato
Corner Farms in Connecticut. Stinky on the nose, very rich creamy
center with a mild flavor.

Loved them both. Bruce says they went well together. Thank you Edythe
for sharing!

Pastie Report

The pasties were a big hit. The dough was nice and light even with the whole wheat flour. The beef and pork filling turned out amazingly tender. I used Clyde Hooper's recipe with the following substitutions:

• I used butter instead of beef suet


• Took out the turnips, used carrots


• 2 Cups whole wheat flour were substituted for 2 C of the All Purpose flour


• 2 Tablespoons of Worchestershire sauce was added to the stuffing

I made a Chimmichurri type sauce using Italian parsley, cilantro, a serrano chile, a jalapeno chile, red wine vinegar, olive oil salt and pepper. I purreed it in a food processor until smooth and bright green.

It had a nice kick and really added a nice acidic balance to the basic meat and potato filling.

The Hooper kids tell me that Clyde would have paired his with Malt Vinegar and Catsup. Yum!

Here's a pic of the one I sampled.

Mother of a Gift

I went on a foodie adventure with Edythe and my kids today. We scoured an estate sale for kitchen kitsch, dug through the garden for any bits to harvest, and best of all, she gave us a mother! Edythe has been feeding her mother of vinegar for a few years. She generously gave me a few nice pieces to take home. I fed her the remains of a bottle of red wine which was left on the counter over our vacation. The mother seems happy in her new home, a large Ball jar with a paper towel lid allowing air in. I'm looking forward to the amazing vinegar she'll help me produce with the dribs and drabs of left over wine from our kitchen. I'm also hoping I can collect a white wine mother as well. I love vinegar! So much fun to be able to make my own good quality supply!

Mike's Pastry in the North End

Cannoli!

Best Green Olives - EVER!

Recently a good friend came over for a visit. We sat and enjoyed a glass of wine and, of course, some cheese. I had purchased some beautiful green olives at Whole Foods that day. The olives were huge, bright green and crisp like fruit in texture. My friend claimed that these olives were the best tasting olive she'd ever had. I was at Whole Foods this morning and saw them at the Olive Bar, I couldn't resist sharing them with everyone.

Enjoy!

My Favorite $20

The Rose guy has returned to the Farmer's Market. Each year he brings these absolutely gorgeous roses in large bouquets. He arrives in May, just in time for Mother's Day. The crowds have thinned out at his booth since last month...and I was able to get a bargain at the end of the day as they are usually $25 per bunch. This was the best $20 I spent all week...

Another Caprese Picture

Now that I'm addicted to Angelo & Franco's fresh mozzarella, the Caprese salad has become a standard Sunday dish after I get home from the Farmer's Market. I picked up some heirloom tomatoes for Cole's BBQ bash and had a few left over. Got the basil at the market and the cheese was the last unsold container for the day... turned out fairly beautiful.

The Cub Scout parents liked it...

Caprese with Angelo and Franco Mozzarella and Burricotti

Hand made cheese... made just for me. I made the salad to share the cheese with friends today.

Winnimere and San Andreas

The Winninere is the runny one in the back. It is wrapped in tree bark (looks like bacon) before it is aged. The San Andreas has the delicate Bellwhether Farms drawings on the rind... Lovely.

Street Food in Beijing

Here are a couple of pictures from Bruce's recent trip to Beijing. He wandered through the street vendors and found himself sitting, dining and drinking with a migrant worker in need of company. Bruce said that the scent of the charcoal fires and grilled foods permeates the air throughout the city.

Pic of the cheese

We introduced the Angelo and Franco Mozzarella and Ricotta this weekend. It sold out. We're so happy our customers can appreciate the fine craft of making fresh Italian cheese.

River's Edge Goat Selection

It's all about the cheese!

Naturally Dyed Eggs

Use onion skins for a beautiful batik effect. Save the papery skins of yellow onions until you have a big bagful, or ask your supermarket’s produce manager to let you collect loose skins from the onion bin. Tear the skins into bits and place piles of them in 8-inch squares of cheesecloth. Place a raw egg in the center of each pile, and tie the cheesecloth around it in a tight bundle, making sure the egg is completely covered by the onion skins. Place the eggs in a large pot with enough cold water to cover. Heat until the water begins to boil, then reduce the heat and simmer for approximately 20 minutes. Remove the pot from the stove and let the eggs sit in the water until they are cool enough to handle. Carefully unwrap the eggs, dry them, and place them in a decorative bowl or basket. The onion skins impart no flavor to the eggs, and their rich mottled copper color will make a most unusual spring centerpiece.

This article was first published in The Heritage Kitchen April newsletter and was written by Edythe Preet.

Katia Serving at Brunch