A letter from Italy: Pecorino Canestrato di Castel del Monte

I have a beautiful daughter, Charlotte, who is an opera singer.  Last year, she spent a lot of time singing in Italy, and this year she went back to actually enjoy the country.  She has written to me about her visit to a Pecorino cheesemaker in Puglia.

The 2010 Vermont Cheesemakers Festival

cheese from Hildene

Yesterday, we attended the Vermont Cheesemakers Festival, held at the coach house of Shelburne Farms, on the shores of Lake Champlain.  I can't imagine a more delightful way to spend Sunday, than to meet 50 fascinating cheesemakers, sample countless wonderful cheeses, sip a glass of Vermont wine or microbrew, taste an array of creative local food products, and listen to the remarkable Steve Jenkins lead a panel discussion. Come with me, and I'll show you some of the highlights.

Packing a Picnic: Cheddar-Sausage Calzone and Peach Galette

Tomorrow is the Vermont Cheesemakers Festival, and so it's time to pack the picnic basket.  I'll be bringing along some cheese, of course.  Here are another couple of packables to consider: Cheddar-Sausage Calzone and Peach Galette. 

A Summer Terrine

Here is a light, cool terrine for a Summer lunch.  Chicken surrounds a central layer of vegetables and asparagus mousse.

Just for Fun: Quick Croissants

While nothing matches real croissants, in a pinch you can make a very reasonable facsimile from pizza dough.  Here's how.

Fresh Peach Gelato and Almond Peach Madeleines

Fresh peach gelato served with delicate almond-peach madeleines.  Scrumptious and refreshing, this is the perfect Summer dessert.

Risotto with Snap Peas, Vidalia Onions and Salume

 

Here's a July risotto filled with delicate peas and onions, aged salume, cheeses and of course white wine.  Tastes like Summer.

Grilled Quail Breast with Pomegranate-Maple glaze

Some of the best things are the most simple.  In this case, local Vermont boneless breast of quail is quickly charcoal grilled, then mopped with pomegranate-maple glaze.  It's a perfect combination that doesn't need any additional enhancement.

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika

Idaho potatoes grilled in parchment, with chanterelles, fresh thyme and Spanish smoked paprika.  This is a subtle, smoky, delicious dish you can quickly produce on the grill.