The Fromagette — Epicurean Provocateur

Aug 2011

For Jennie: an auction item

dessert cheese

What has happened to Jennie and Mikey can only be described as incomprehensible.

I am beyond fortunate in that after kissing {way too many} frogs, and waiting {not so patiently} for the right one, I met my husband. The one who makes my heart sing. The one who nurtures my soul, and the one whom I never tire of waking up next to each morning. I can no longer imagine a life without him, and we have talked of the impossibility of going on without the other. We do not have children, as Jennie does, and therefore, she MUST go on.

Though I have never met Jennie, I have watched this video countless times, and perhaps in part because I have no children of my own, am captivated by the love between Mikey and his little princess. It seems an atrocity beyond measure, that mere moments after losing her husband, she would have to return to the practical matters of life, now much more challenging than ever in a single parent household.

dessert cheeses

So… I’m asking you to please help me, help Jennie, by bidding on an entirely customizable selection of cheeses and accoutrements. Pictured above is a dessert themed display. But I will help you build the cheese board of YOUR dreams and aid you in choosing from a selection of hundreds of cheeses, plus Salumi and accompaniments, then overnight them to you. I would like to start the bidding at 300 dollars – I promise to include a generous amount of cheese and plenty for sharing. Please dig deep for Jennie and her girls - you can leave your bid in the comments section below, and I thank you so so much for your help.

Sponsored by Bloggers Without Borders, you can see all the auction items right here!

{ 5 comments }

Aug 2011

Grilled Salmon + Fruit Salad w/Blackberry Vinaigrette

The mood of this salad is best captured here . Its seriously the thing that sprung to mind as I sat down to enjoy this fruit-centric salad. You probably don’t know this but it’s a full-on Glee episode around here… everything reminds us of a song. And one of the best things about marrying someone so close to my age is that we grew up with the same music. Any statement or phrase that reminds one of us of a song results in a {generally heinous} rendition of our own. Let’s just say, I found the right guy for me.

Moving on… it has been brought to my attention {via back-to-school ads and fall recipe teasers} that the days of summer may be waning. That kind of talk is bit of a buzz-kill here in the Pacific Northwest where summer is just hitting so I ‘m doing my best to ignore any such hints. I know the rest of the country has endured the sweltering heat and is eager to move on. I, on the other hand, am not ready for that – it’s asking too much. There is plenty of time ahead for hearty soups and for the record I refuse to discuss them until October. In the meantime, you will find me getting my fill of juicy peaches and cool refreshing watermelon….sweet mango…berries…

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Vinaigrette:

1 small shallot
2 cloves garlic
2 cups fresh blackberries
1/2 cup late harvest Sauvignon Blanc vinegar {or white balsamic vinegar}
2 T dark brown sugar
1 T fresh tarragon
1/4 tsp kosher salt
several turns of freshly ground black pepper
1/3 cup olive oil

4 {1/3 lb each} wild Alaskan salmon filets
olive oil
2 – 5oz bags of mixed greens
1 small sweet Vidalia or Walla Walla onion, shaved thinly
1 ripe peach or nectarine, in 12 slices
1 pint fresh blackberries
1 pint fresh raspberries

Serves 4 as a main course. Puree all the vinaigrette ingredients {except olive oil} until smooth. Push through a fine sieve set over a medium saucepan. Simmer on medium-low until reduced by almost half – approx 10 minutes. Remove from heat and add olive oil. Pour into container and refrigerate until completely cool, or until ready to use.

Drizzle each salmon filet with olive oil, sprinkle with salt + pepper and grill until just barely cooked through. Assemble salad on each plate beginning with salad greens, add onion, salmon and divide fruit evenly between them. Pour vinaigrette into plastic squirt bottle, squirt across each salad, and serve.

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Aug 2011

Crab, Avocado + Mango Salad

Making this quintessential summer salad once, guarantees it a permanent spot amongst your repertoire. I could eat this everyday. Because the base of this salad consists of only 3 simple ingredients, making sure the avocados and mangoes are at peak ripeness plays an important role in the perfection of this dish. And yep, I cheat and buy pre-shelled lump crab, but I do get the really fresh stuff from our local seafood purveyor. I recently put it up against a few national brands and a canned version, and there’s just no comparison – really sweet and not too fishy.

I couldn’t tell you why, but I don’t use Butter Lettuce very often. Its tender leaves are so pretty and the slightly sweet and buttery flavor pairs perfectly with fruit. And its delicate cups offer the perfect vessel to hold this jewel of a summer salad - I love picking up a hydroponic head to stay fresh until I’m ready for it. This salad is a serious show stopper, and if you make the dressing in advance, some simple assembly just before you serve it means more time in the sun enjoying your guests and your summer.

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Adapted from Bon Appetit

grated zest of 1 orange
1 T fresh lime juice
1 T honey
3 T freshly squeezed orange juice
3 T olive oil
½ red onion, sliced paper thin

1 pound fresh lump crab meat
1 large mango, peeled, pitted, sliced (or diced)
1 large ripe avocado, halved, peeled and sliced (or diced)
1 head of Butter Lettuce (Boston Bibb) , washed, leaves separated

Serves 4. Combine first 5 ingredients in a small bowl. Season with salt + pepper. Mix in onion; let marinate for 15 minutes. Combine crab, mango and avocado in large bowl. Gently mix in dressing. Divide lettuce amongst four plates and mound crab mixture on top.

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Aug 2011

Thyme Encrusted Salmon with Blackberry Gastrique

Summer greetings everyone! I hope it has been a delicious one so far…

This week, I can be found {along with this scrumptious recipe} over at Cookin Canuck. I met Dara through Dine & Dish’s super cool Adopt a Blogger program where she unwittingly signed up for the task of helping me – the newbie blogger. Dara is infinitely more tech savvy than I’ll ever be - a year later I am still learning how to properly use my camera. But this is no reflection on Dara or her expertise. As you will see, she is always in her kitchen turning out something new and delish – and with all audiences in mind.

If you haven’t visited her blog before now, you will find that she is passionate about good food, family, her super cute boys and of course… her Canadian heritage. Be sure to check out her series of tutorials which are really helpful, even if you think you already know what you’re doing. Though we have never met in person, she has been very generous and lovely to me, and I consider her a sweet friend. And since nobody deserves a vacation as much as Dara, I was thrilled when she asked me to do a guest post as she heads out with her family for a two week adventure which includes an Alaskan cruise. Enjoy!

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Jul 2011

Goat Cheese w/Tropical Fruit + Honey

Don’t you just LOVE summer? Satisfy your summer taste buds by adding a tropical twist to creamy goat cheese. Simply pack up these delectable picnic goodies and locate the perfect scenery to set the mood. Heading to an outdoor concert or movie? Creating a seaside spread or enjoying an afternoon on your boat? Packing up individual portions allows each person to dig in whenever they like, however they like to do it.

To assemble these tropical beauties, start with a thick slice of {French} Bucherondin, {Spanish} Cana de Cabra , or any log style soft-ripened goat cheese of your choosing. Sprinkle with chopped, dried papaya, pineapple and apricots. Add chopped walnuts and drizzle generously with honey. Don’t forget to toast the walnuts for a nuttier flavor and extra crunch. I was able to scoop small amounts of dried fruits from the bulk bins at the market, and I got these great wooden flats from the cheese counter at Whole Foods. Throw in a fresh crusty baguette…. and all is right in the world.

{ 4 comments }

Jul 2011

Frozen Berries w/Melted White Chocolate

This recipe exemplifies how the simplest ingredients can produce an experience much greater than the sum of its parts. Just before I met my hubby, I was spending lots of time in London. I would regularly take one week seminars as a way to update my education while writing off my vacay. Eating my way through the city, I would wonder how London could ever have had such a bad rap in the dining dept. This was back in the early days of the Millennium Wheel and OXO. Asia de Cuba was hot and The Ivy was a standard. It’s been way too long since I’ve visited and sadly, I’m no longer up to date on what’s hip.

During one of my visits, a friend and I had the most amazing dinner at The Ivy and I am still thankful for her insight in ordering the frozen berries with white chocolate. This dish wasn’t something that called to me as I’m not sold on the idea of fruit as a dessert. But I watched as she drizzled creamy white chocolate from a small pitcher over her berries and actually experienced a pang of envy. Somehow my spoon ended up in her dessert. Shocking, right? The chill of the frozen fruit against the hot melted chocolate delivers a brilliant counterpoint…

When it comes to white chocolate, spring for the good stuff - it’s crucial you steer clear of those nasty white imposter chips – and don’t be tempted to use bagged frozen fruit. The berries will not look as pretty nor taste as fresh, and um, it’s summer for gosh sakes!

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2 pints fresh raspberries
1 pint fresh blueberries
1 pint fresh strawberries, stemmed and sliced thickly
1 pint blackberries
1 cup heavy cream
1 vanilla bean, scrapped
10 oz. good white chocolate, chopped

Serves 6. Spread (washed and dried) berries on a large baking sheet in a single layer to prevent sticking, and place in freezer until frozen – about 2 hours. As soon as they have frozen, transfer them to ziplock bags to prevent them from absorbing flavors from your freezer. When ready to serve, distribute berries between 6 dessert plates in a single layer and allow to sit at room temperature for 10 minutes to defrost slightly while making the melted chocolate mixture. To make the chocolate mixture, heat the cream, white chocolate and vanilla bean seeds in a bowl over simmering water (double boiler style) until melted and hot. Do not boil! Pour evenly over each plate of berries and serve immediately.

{ 18 comments }

Jul 2011

Selles sur Cher

This week I’m celebrating Fromage Friday with Selles sur Cher {SELL-sur-SHARE}. This quintessential Loire Valley goat’s milk gem was one of the first cheeses given AOC status, and it’s an easy summer fave. Its light dusting of ash on the outside is a traditional addition, while the interior is milky, creamy and perfectly oozy with just a hint of citrus at the finish. Uncork a bottle of chilled Rosé, Pouilly Fume or Sancerre to seal the deal…

New accoutrement alert: Sonoma Syrup Co has added a spectacular candied fig and vanilla jam as part of their cheese drizzler line. Pairing it with the Selles sur Cher allows me to satisfy my cheese tooth and sweet tooth simultaneously. It has a lot more going on than your standard fig preserves – handcrafted in small batches with local California figs and a splash of Carneros Chardonnay, the addition of Tahitian and Madagascar vanilla elevates this spread to new flavor heights. http://tinyurl.com/63de9xs

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Jul 2011

Guest Post: Polenta Eggplant Stack

Today is your lucky day { for two reasons!}. The lovely and talented Lisa of With Style & Grace has generously created this recipe for you in my short absence as I attend to the discombobulating process known as a kitchen remodel. And two: though I realize most everyone is crazy for eggplant, I am not one of them. Therefore, this may be the only time you’ll get a recipe for it outa me {although I must admit, even I am tempted by these drop-dead gorgeous and inviting photos of her dish}. If you are just meeting her for the first time, please visit her blog for other such stunning culinary creations and all things fabulous. Thanks Lisa!

Hello lovelies, this is Lisa here from With Style and Grace. One thing I love about the summer months is the farmers market. Always filled with colorful vegetables, fresh fruit and local venders introducing their homemade goods. Often times I plan my meals based off what I pick up at the market, just like this Polenta Eggplant stack. The great thing about this dish, is that is can be adjusted to fit dietary needs. I’m gluten intolerant and have sensitivities to dairy so I omitted the cheese and made my own tomato sauce, naturally gluten-free. When I made this for some friends, I left the tomato sauce on the side, allowing my guests to pour as little or as much around or on top of their dish. This recipe is a super easy to make, it’s healthy and most importantly, delicious.

Looking for more recipe ideas, some healthy, some not? Come on over! http://withstyle.me/

[Adapted from Woman’s Day]

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Ingredients
1 tablespoon olive oil
1 small eggplant, cut into halves & sliced
3/4 cup chopped sweet onion
2 small zucchini, sliced
1/3 cup sun-dried tomatoes, sliced
salt + pepper, to taste
1 tube of Organic Polenta (18oz Sleeve), cut into 8 slices
1 teaspoon olive oil

Optional
½ cup shredded part-skim mozzarella
1 cup [fresh or prepared] marinara sauce, heated
Fresh basil, chopped for garnish

Directions
In a large skillet, heat 1 tablespoon of olive oil. Add eggplant and onion, cover and cook over medium heat until softened. May need to add an additional teaspoon of olive oil at this point. Mix in the zucchini, and sun-dried tomatoes. Sprinkle salt + pepper to taste. Place the lid over and cook on low until vegetables are slightly softened.
Remove vegetables from skillet and place in a bowl. Rise and wipe out skillet to prepare the polenta. Reusing the skillet, heat 1 teaspoon of olive oil. Add polenta slices, cook on high heat for about 2 minutes until the bottom is a nice golden brown. Turn off heat. With the polenta slices still on the skillet, place a spoonful of the vegetable mixture over the polenta
slices. If you’re adding cheese, add now and cover for 2-4 minutes, allowing cheese to melt. Remove polenta stacks and either place onto a serving plate. Top with fresh basil and serve with
warm marinara sauce, on the side [optional].

{ 4 comments }

Jul 2011

Bing Cherry + Goat Cheese Ice Cream

I did something today I swore I’d never do: I bought an ice cream maker. The whole situation went down in a matter of seconds – I was at Costco… need I say more? We’ve all had items we’d never dream of buying just jump right into our carts while perusing their aisles, right? This was one such time, as I can assure you I wasn’t intentionally on the hunt for a weight-gain plan. So here we are. I don’t want to ruin this experience for you – all I’m trying to say here is: I’m scared.

Fear aside, let’s get to the good stuff. I’m thinking Goat Cheese + Cherries; a tried and true flavor combination which is very successful in lots of other applications - let’s see how it does in an ice cream maker. You may be thinking it’s a bit extravagant to use Humboldt Fog in ice cream, and I kind of see your point. But last time I checked, you were totally worth it!

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2 cups halved, pitted bing cherries
3/4 cup sugar
1 cup whole milk
pinch of salt
4 egg yolks
2 cups heavy cream
1 tsp vanilla
8oz wedge of Humboldt Fog (which will net 6 oz from the firm center)

Combine the milk, pinch of salt and sugar in a small saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks together in a small bowl. While whisking vigorously, slowly add the hot milk to the yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture coats the back of the spoon – about 2 minutes. Pour the cream into a medium bowl and add the vanilla. Strain the yolk mixture through a fine sieve into the bowl of cream, stir to combine and refrigerate until cooled – about 15 minutes.

Once the ice cream base has cooled, process in an ice cream maker according to manufacturer’s instructions. During this processing time, cut the rind and creamy inner edge away from the cheese (and enjoy on a cracker). Cut the firm white interior (including line of ash) into small chunks and re-refrigerate. When ice cream has neared it’s desired frozen consistency, add in the halved cherries and Humboldt Fog crumbles. Continue processing to distribute throughout until reaching your favored freezing point. Enjoy immediately or transfer to an airtight container, and freeze for later use.

* The reason for using cold cheese and waiting for your ice cream to near completion before adding it, is to avoid it becoming incorporated into the ice cream rather than creating more random flavor bits.

{ 11 comments }

Jun 2011

Watermelon Agua Fresca

It’s summer, and I can prove it to you. See, I’m drinking Agua Fresca – that’s how you know for sure.

The other night, I was driving back home from a day jaunt up to Vancouver BC with a friend. It was about 9pm and still completely light outside when I commented that it was a luscious evening. Feels downright balmy, I said. My friend agreed. But as we casually glanced down at her car’s temperature gauge, we looked at each other in horror at the realization that it was only 53 degrees outside. I swear we never laughed so hard. What had become of us, I wondered. Two southern California girls, now living up in the Pacific Northwet (no, that was not a typo).

I have never had such an appreciation for summer as I do now. And though the temperatures are still cool, the sun is out… and I’ll take it! There’s so much more to summer than just the accompanying warmth – it’s a rebirth of sorts. It’s about the pumping of bicycle tires coming out of winter retirement and childhood memory’s evoked in the distant sound of an ice cream truck. Neighbors mowing grass late into the evening, the hammering of fence posts, the whirl of weed whackers, and the carefree laughter of neighborhood children playing in the streets…

So for now, I shall put away my longing for Southern California and soak up every delicious drop of summer right here in the Northwest.

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2 mini watermelons- pureed and pushed through a sieve {yielded 6 cups of juice}
1/4 cup agave {or 1/4 cup sugar}
2 cups water
juice of one lime

Note: into the season as watermelons become sweeter, you may not need to add additional sweetener. Also, an authentic Agua Fresca is not put through a sieve. But since my “seedless” watermelon did not deliver as promised, I wanted to eliminate the seeds and any solids to make for a brighter batch. Keep your Agua Fresca chilled so you can enjoy it without ice.

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