Cheese Appetizers and Tastings “fit” for Dignitaries
We are now less than twenty-four hours away from the Grand Re-opening of the store where The Lady works as Cheese Steward. It has been one year of hard work to turn the store into an eco-friendly, LEEDS Certified Silver building. To kick-off the two-month celebration, more than one hundred Portland-area dignitaries have been invited...
Beemster Graskaas and Anaheim Chili Grilled Sandwich
As mentioned in my review of Beemster Graskaas, The Lady suggested that Graskaas would make a terrific grilled cheese sandwich with a slice of Anaheim chili. Since The Man is growing Anaheims in his deck garden, it was a no-brainer for The Lady to test the recipe. She did and the mild, creamy Graskaas is...
Dry-Aged Angus Ribeye Steaks with Oregon Blue Cheese Crumbles
The Lady brought home two dry-aged Angus Ribeyes from her store. They had hung for about two weeks in a small windowed room in the new meat and seafood department. Background: Forty years ago, most of humankinds beef was dry aged; then the process of vacuum packing became the norm and the art of dry-aging...
Tillamook 100th Anniversary Pimento Cheese Spread
(I designed this recipe to celebrate the Grand Re-Opening of our store and the introduction of the Tillamook 100 Year anniversary Vintage White Extra Sharp Cheddar to our Cheese Kiosk. We will be sampling the cheese the weekend of July 31-August 2 at the kiosk using a 40 pound block.) It’s a...
Iceberg Wedge with Maytag Blue Cheese Dressing
Iceberg Wedge with Maytag Blue Cheese Saveur.com Exclusive Recipe SERVES 2 – 4 This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City. FOR THE DRESSING: 4 oz. Maytag...
Beemster Graskaas
Oh Happy Day, Oh Happy Day…The lady brought home a new Beemster Cheese and this Feline Foodie is one happy cat… “Graskaas” means “Grass Cheese”. This cheese is so named as it is made from the first milkings when the Beemster cows return to the grassy Beemster Polder (land below sea level reclaimed for farming)...
Peacock Macaroni and Tillamook Cheese
The Man’s BFF, Gary sent this recipe along to The Lady… “I think of good old Mac and cheese as a core comfort food. It’s a dish that is good to have when you’re not feeling well. Actually, it’s good any old time! It seems to go with everything particularly seasonal vegetables. Years ago, I...
Caprese Salad with Fresca Mozzarella
INGREDIENTS • 2 large red or yellow tomatoes, sliced • 1/2 pound Mozzarella Fresca Fresh Mozzarella, drained, sliced (Available at The Lady’s Cheese Kiosk) • 1 bunch fresh Basil Leaves • 3 tablespoons Extra Virgin Olive Oil • 2 tablespoons Balsamic Vinegar • salt and freshly ground black pepper DIRECTIONS 1. Arrange tomato, cheese...
Black River Gorgonzola Dressing
Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.) 4 oz. Black River Gorgonzola 2 tbsp. heavy cream 2 tbsp. mayonnaise 1/3 cup half n half (fat-free half n half works fine) 1 tbsp. extra-virgin olive oil 1 tsp. worcestershire 1/4 tsp. hot sauce, The Lady used Tapatio 1 small shallot, finely chopped Crumble...
Golden Age Cheddar Cheese Curds
Winner 2009 Feline Foodie Awards: Best Flavored Cheese Curds In an earlier posting today, I reviewed two cheddars from the Golden Age Cheese Company in New York State. Again, for full disclosure, the company did send me free samples to review on my blog. And again, there were no other caveats. Cheddar Cheese Curds: Very...
