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Queso Aní is a raw goat’s milk cheese made by Anita Gonzalez (after who the cheese is named) in Asturias, Spain. She and her husband also make Queso Vare, a brined and aged goat milk cheese. Queso Aní provides a nice balance of salty and sweet-milk flavors with a full mouth feel and slightly ammoniacContinue reading “Get My Goat”

These! Gougères! A French choux pastry puff made with cheeses such as Gruyère or Comté, gougères can be found at wine cellar tastings throughout Burgundy. I made mine with smoked Gouda so they’d stand up to a full-bodied red, and served them alongside a nice Cabernet. Light, with a savory smokiness, they paired well withContinue reading “What With Wine?”

“…, the truffle is the very diamond of gastronomy.”     Brillat-Savarin **

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“The great frustration is that the better we are in the kitchen, the fewer restaurants become available to us to eat in."  Neil deGrasse Tyson

And I, along with more than a few Dutchmen, prefer nettles in Gouda!  It’s very nice…made with nettle tops and matured for 8 to 10 weeks, Nettle Gouda provides the typical characteristic nuttiness paired with a sweet herbiness from the nettles that’s a perfect foil for more assertive flavors. I serve mine with tangy/sharp cornichons,Continue reading “Some Prefer Nettles”

               Raisin/Sauternes Jam. This is easy. Incredibly so, and nobody has to know how little effort you actually put into it. If you like raisins half as much as I do, you and your fortunate guests are sure to enjoy it. It’s jam. It takes about 15 minutes. AndContinue reading “Two Part Harmony”

I had a birthday recently, and for some strange reason received a lot of food-themed gifts. Not only were they well thought out, from a flavor standpoint they almost all worked together! Some grand conspiracy, or a lucky guy that has a really unique and delightful group of friends that know me pretty well…I’ll takeContinue reading “Let’s Get Figgy”

Noodles. I’m crazy about noodles. Especially in winter, because I can serve them in a delicious broth. Something I love in something else I love. The noodles I’m crazy about today are from Japan. Soba, a thin spaghetti-like variety made from, in this case, buckwheat. “Towari soba” If you’re in Japan. They’re earthy and rustic,Continue reading “Two Pot Towari”