Sep 152013
Spicy Stacked Enchiladas Verdes with Roasted Pumpkin and Cheese

I’ve been making these enchiladas for years and years, but seeing the Food52 contest for “Your Best Spicy Recipe” was my impetus to finally write them up. They’re currently a potential finalist in that contest over there– wish me luck. My write-up from Food 52:  It was hard to know where to start with this contest, since I love spicy food and probably 80% of the entrees that come out of my kitchen would qualify for this contest. I settled on submitting a long-time favorite, though. I’m not sure when I decided to refine and combine elements of the ingredients and […]

Aug 222013
Irish Artisanal Cheese

Ireland is currently undergoing a resurgence of artisanal cheesemaking, as cheesemakers pop up across the country. I was lucky enough to encounter one of them, Silke Cropp of Corelggy Cheeses, at the Dublin Temple Bar Food Market last Saturday. Silke explained that 30 years ago, you would have been hard-pressed to find any good cheese in Ireland. Now, however, artisanal cheesemakers like her are springing up around the country. Not that she’s new to the field– she began making cheese from her own animals 27 years ago. Her initial foray into cheesemaking was a solution for using up the excess […]

Aug 102012
Cheese Flights of Fancy

We went with some friends to the temple of excellence that is Mission Cheese in San Francisco last Sunday, after catching the Cindy Sherman show at the MOMA. If flights of cheese and charcuterie– not to mention a respectable selection of wines and beers– are your thing, you might want to settle in for an afternoon at this place. I should remember, (or at least have written down), the names of the cheeses we tried. I don’t, and I didn’t. Let’s not talk about it. We had the Vermont flight and the New York flight. That’s all you’re getting out […]

Jul 102011
Rosé-Poached Plums in Parmesan Tuille

This is another of the recipes I’ve submitted to Food 52 contests.  (The theme was picnic foods.) Salty, savory, sweet, herbaceous and tangy– all in one bite– a satisfying crunch gives way to juicy poached plums that echo the bottle of rosé you’ve hauled to the picnic site for just this moment. I came up with this nibble as a perfectly-transportable finger food, best enjoyed on a blanket in dappled sunlight. Rosé Poached Plums with Parmesan Tuille Ingredients1 1/2 cups shredded parmesan1 tablespoon minced fresh rosemary3 large red plums1 cup dry rosé1/4 cup brown sugar1 sprig fresh rosemaryCooking DirectionsSlice plums […]