Semplice, Italian Fast Food!

Real Parmigiano-Reggiano, not the dried fuzzy stuff you sprinkle from a can, is an amazing cheese. Following the strictest guidelines from the Consorzio del Formaggio it can only be made in a small area of northern Italy, a place where the soil, the climate and the geography all come together to yield a quality of milk found no where else in the world. There is nothing fast about the process of making it - it's aged for an average of 24 months, the longest of any hard cheese.  And they've used the same recipe for the last 9 centuries...

Our friends over a St. James Cheese have been bringing fantastic selections from a few new producers and el Casey brought me a sample from Giorgio Cavero the other day to see if we were interested in carrying it. I figured the best way to put the sample to use was to cook something with it, so I designed our meal last night around this beautiful hunk of Parmigiano-Reggiano cheese and another special ingredient given to us by our friends over at Cleaver & Co.

Knowing our love for all things Italian, Seth gave us a sample of their house made bresaola to try. Bresaola is an air dried salt cured beef from Lombardia that has been aged 2-3 months until it turns a deep reddish brown color. It has a musty sort of sweet aroma and is seasoned with a dry rub of coarse salt and spices like juniper berries, cinnamon and nutmeg. And besides eating it thinly sliced on a charcuterie plate, there is a classic Italian salad that involves bresaola and, of course, parmigiano cheese...

So it's Saturday night, we have a big MS training ride tomorrow and what better excuse to make a light, quick pasta and salad? I have the perfect, fresh, high quality ingredients for 2 Italian dishes, Insalata di Bresaola and Spaghetti al Limone.

Insalata di Bresaola
This is a simple, simple classic salad served in Italy that is amazingly flavorful if you use top quality ingredients.

Two big handfuls of arugula
1/4 lb sliced Bresaola from Cleaver & Co.
A few slivers of sweet onion
Excellent quality Extra Virgin Olive Oil (I used the Terre Nere that we sell at swirl)
Fresh lemon juice
Shavings of DOP Parmigiano-Reggiano ( I used the from St. James, soon to be at swirl)

Spread your two handfuls of arugula on a flat plate, top with bresaola and onion slivers. Shave the cheese on top, as much as you want. Sprinkle salt and pepper to taste, squeeze some fresh lemon juice on top and drizzle with olive oil.  Enjoy, serves 2!

Spaghetti al Limone
I found a few Meyer lemons last week at the market that have been sitting in my fruit bowl waiting for something special to happen.  When I brought home the cheese, I knew why I had waited...

Ingredients:
1 T. coarse salt (for the pasta water)
1 gallon of water
1/2 lb. of spaghetti (I used a really nice pappardelle)
5 T. butter (we have the Parma butter from Italy at the shop made from the cream of the cow's milk used to for the cheese, amazing!)
zest of 1 lemon
1 T. fresh lemon juice
1/4 t. salt
1/4 c. chopped fresh basil leaves
1/2 c. freshly grated DOP Parmigiano-Reggiano (I used the from St. James, soon to be at swirl)
Excellent quality Extra Virgen Olive Oil (I used the Terre Nere that we sell at swirl)
Basil leaves for garnish

Heat water for the pasta. When it’s boiling, add about 2 tablespoons salt and the pasta and cook according to the package directions. Melt the butter in a pan over medium-low heat. Add the zest, juice, salt and pepper. Heat for about 1 minute. When the pasta is done, toss it into the skillet with the lemon butter, add the basil and Parmigiano-Reggiano and toss until spaghetti is evenly coated. Serve immediately, drizzled with a bit of olive oil and garnished with basil, offering extra Parmigiano-Reggiano to grate at the table.
Serves 2


- Posted using BlogPress from my iPad

Fondue Recipes and Pairings

We had a wonderful evening on Thursday at the shop with our friends from St. James Cheese for our Fondue and Wine class. PJ Rosenberg from Uncorked poured some really fantastic wines to pair with the cheeses and a good time was had by all!

We were talking last night about how the American fad of fondue in the '70's kind of diminished the importance of this age old tradition in Europe.  Historically the first evidence of the practice is given to a reference in Homer's Illiad regarding a mixture of goat's cheese, flour and wine.  The middle ages in France saw the use of raw meat dipped in hot oil for a quick meal during the busy harvest season and in the18th century the Swiss created the mixture we currently use.  As a wintertime, communal meal, hard aged cheeses would be melted with garlic, wine and herbs while the hardened, stored bread could be softened by dipping into the mixture. And of course it was the Americans who popularized the dessert version where cake and fruit are dipped into melted chocolate!

But what we focused on for our event were more traditional recipes.  So here they are and also listed are the red and white wine pairings that were definitely a hit last night as well.  St. James recommends the Swissmar Fondue Sets which they sell at the their store or you can find them here at Amazon.  All of the cheeses, wines and the kirsch are available at Swirl.

The wine lineup for the evening, the Schoffit Chasselas was amazing!

Traditional Nuchateloise Swiss Fondue
Served with the 2010 Domaine Schoffit Chasselas Vieilles Vignes and the 2011 Pierre Chermette Beaujolais

1-1/2 Cup grated Gruyere or Comte
1-1/2 Cup grated Ementhaler
1/2 Cup grated Vacherin Fribourgeois
2-3 T. of flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice1 dash Trimbach Kirsch (cherry brandy available at swirl)
Salt & fresh pepper to taste
1 pinch nutmeg

Toss the shredded cheeses and flour together in a bowl until thoroughly combined.

Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another.

When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. Traditionally, each diner spears a cube of bread with a long fondue fork and dips it in the cheese mixture to coat it completely before eating.

Fondue aficionados know that allowing a crust of burned cheese to form on the bottom of the pot results in a treat which some consider the best part of the meal.

Italian Fondue
Served with the 2011 Caggiano Devon Greco di Tufo and the 2010 Revello Barbera D'Alba
 
2 T. butter
3/4 Cup whole milk
3 Egg Yolks, lightly beaten
4 oz. Fontina Val D'Aosta, grated or diced
4 oz. Sottocenere al Tatufo, grated or diced

In a bowl whisk together the milk and yokes and stir in the cheese.

Melt the butter in a double boiler set over medium heat

Whisking constantly, slowly add the egg, milk and cheese mixture until it has thickened, 8-10 minutes

Transfer to a warm fondue pot and serve with bread and vegetables

Artisan American Cheese & Wine Pairing Class - 7 Spots Left!!!

Join Sommelier Michelle Gueydan and Casey Foote of Saint James Cheese for a night of Artisan American Cheese and Wine!  More and more people are getting turned on to artisan American cheeses. Cheesemakers are popping up around the country, developing innovative American originals which are rivaling the great European cheeses in flavor, quality and popularity.  Casey has just returned from touring some of our countries' best dairies and we'll be tasting his favorite finds that will be arriving in the city this week! This is a don't miss event!  Wednesday August 31, 6-8pm, $25. Reservations and prepayment required to hold your spot, 504.304.0635.

Wines:
2010 Anne Amie Cuvee A Muller Thurgau
2010 Lioco NoCo Chardonnay
2008 Moises Holmes Hill Pinot Noir
2009 Vending Machine Winery Horror Show
2008 Bonny Doon Vinferno 

Cheeses:
Capriole Crocodile Tears
Hook's Cheese Company Hook's Blue
Uplands Cheese Company Pleasant Ridge Reserve
Meadow Creek Dairy Grayson
Hahn's End Creamery City of Ships

MOA Beer Tasting & Cheese Pairing

 In honor of Oktoberfest we're holding our first ever formal beer tasting Tuesday night!  But of course this isn't just any beer tasting, we'll be popping the tops on 4 really unique beers from MOA Brewery in New Zealand and tasting them with cheeses presented by Richard Sutton of St. James Cheese.

So just what makes these brew so special?  MOA beers are the creation of Josh Scott, winemaker for Allan Scott Family Winemakers in New Zealand. Josh decided after years of winemaking experience to apply winemaking techniques to craft beer brewing. He starts the process off quite normally. The beer is brewed traditionally using mainly local hops, malt, wheat or barley. The beer is then bottled and a dose of yeast and sugar is added, and the cap is sealed. Just like champagne “methode traditionelle,” the bubbles produced by this second fermentation are dissolved in the liquid. When the fermentation is complete, the yeast plug that accumulates in the bottle neck is frozen and popped out. The beer is re-capped and good to go!

The result is a beer unlike any other — very crisp with fine carbonation, great mouthfeel and very refreshing!

And as an added bonus we'll be tasting/pairing two of Josh Scott's wines as well.  His Sauvignon Blanc and Pinot Noir will finish out the event.  We're still working on the cheeses, but Richard loves beer and cheese pairings, so you know they'll be awesome!  And the wines, beers and cheeses will be for sale after the event.  Here's the lineup for the night:
 

Moa Original - Pilsner style lager. This beer has an abundance of hoppy notes with hints of sweet fruit and grassy aromas.

 Moa Noir - Dark lager. Seductive flavors of chocolate and richly roasted coffee beans dominate, with a long, smooth finish.

Moa Blanc - White beer. Brewed from 65% wheat and 35% barley malt, it is elegantly smooth with hints of spice.

Moa 5 Hop - A powerful malty character and creamy sweetness imparts serious weight and mouth-feel to this beer.

 Allan Scott Sauvignon Blanc - An aromatic mix of tropical passionfruit with a hint of varietal herbaceous notes. The palate is crisp and lively with tropical passionfruit and pineapple with zesty citrus acid giving this wine great mouthfeel and a well balanced refreshing finish

Allan Scott Pinot Noir - Subtle yet textured tannins and well balanced acidity. Blackcurrant, dark plums and ripe cherry dominate the flavor profile with a hint of savory mushroom and smokiness.


Curious?  Call us, we've got 5 spots left for the tasting!  Tuesday, October 12 at 6pm, call 504.304.0635 $20

The Beauty of Spain, A Wine & Cheese Tasting with Richard Sutton

It is always a pleasure to have Richard Sutton of St. James Cheese in the house to guide us through the fascinating world of artisan cheese production. This month we are tackling Spain, where over the centuries, the rugged mountains and lush valleys have fostered many unique cultures such as the Celtic people in Galicia, the Moors in sunny Andalucía, and the Basques, whose origins are lost in history. As a result of these many distinct regions and cultures, Spain produces an amazing array of over 100 artisan cheeses from the milk of cows, sheep, and goats.

Join us Tuesday, September 1st at 6:30pm, as Richard presents a selection of these distinct hand-fashioned cheeses that are the pride of Spain paired with some of our favorite regional Spanish wines. 6 wines, 6 cheeses, lots of fun, $15. Reservations and prepayment are required for this event. Please call 504.304.0635.

Here's a look at what we'll be tasting:
Ros - Absolutely delicious, though somewhat obscure, Catalan sheep’s milk cheese hand molded in the mountains outside of Barcelona. If you like aged Manchego, you’re going to go nuts over Ros! The cheese is extra aged, sporting a granular texture and a caramel, nutty flavor with notes of brown sugar and a citrus tang finish. You have to taste it to believe it!

Miticana - A soft ripened goat cheese log from Murcia, Spain, similar to French Bucheron. Murcia is famous for its quality goat’s milk and this farm produces outstanding cheeses. This is the first soft ripened sheep log in Spain, maybe ever. The cheese is aged 21 days and is buttery and delicious. As it ages, the flavor intensifies. We'll be pairing this with our wine of the moment, the Shaya Verdejo.

Valdeón - A rich and creamy, intensely-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales. The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor. Valdeón was named best blue cheese in a 2003 national competition in Spain.

Ibores - The rustic perfection of this Spanish classic is unrivaled among its fellow goat tommes. The flavors of Spain's rough and wild west are all here in a flinty, slightly goaty cheese. The flavor is round and olivey, and goes with a wide variety of wines, charcuterie, and other cheese accompaniments.

La Serena - La Serena is a sheep's milk cheese hailing from the Extremadura region of Spain and has been name-protected with DO status since 1992. Serena is rich and creamy and combines a fruity sharpness with an earthy, pungent flavor; as the cheese ages, its rind becomes leathery and the interior ripens to a soft, smooth spreadable paste. Like many Spanish and Portuguese cheeses, Serena is a terrific party cheese and can be served by the wheel with a hole cut in the top and crusty peasant bread for dipping. Pair this cheese with Albarino or Tempranillo.

Mahon - One of the most under-sung cheeses in the world. The simple cow's milk cheese may not be much to rave about during the first few months of its life, but after a year spent in the caves of the island's ripener/gatherers, the cheese blossoms into a full, fruity, sharp marvel.