Ricotta Gnocchi with Braised Radishes

Light and delicate Ricotta Gnocchi, tossed with Braised Radishes are a quick and perfect June dinner.

The Ultimate Gratin

 

With a central layer of Gruyère, this gratin is the creamiest and best ever.

A New Gruyere

A new year, a new Gruyère.  Here's a wheel I made last April, ready to be enjoyed through the winter.  Small sourdough boules with 20% whole wheat are the perfect partner.

Taint Season: Mini Cheddar Loaves

Individual loaves with sharp, clothbound cheddar in every bite!  Quick enough for a weeknight dinner, and right for any occasion.

A new Cheddar

Tonight, I opened up a wheel of my one-year clothbound cheddar, and I thought you might like to see it.  Becoming a proficient cheesemaker has been great fun, and one of the most rewarding things I've done since moving to Vermont.   Maybe I can get you interested in cheesemaking! 

Buckwheat Galettes (Galettes de Sarrasin)

Thin savory buckwheat crepes, filled with homemade Gruyere, Vermont ham and fresh scallions from the garden.  Definitely one of the best things I brought back from Quebec.

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.

Tarte Flambée with Reblochon, Spring Peas and Ham

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham.  On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Blueberry-Ricotta Pancakes

These are the ultimate Blueberry-Ricotta pancakes:  lots of blueberries and fresh ricotta cheese for body and moisture, brown sugar and organic cornmeal for character, and buttermilk for lightness.  

 These are my favorite pancakes ever.

Ricotta Cheesecake Brownies

These brownies are enriched with fresh ricotta cheese, both in the chocolate base and the cheesecake topping.  Just the thing for dessert after a June dinner.

Cheese and Sympathy: English Muffins and Olive Wheat Boule

Brie, alpine cheese, and fresh breads:  simple pleasures.  The enjoyment of these things is heightened when you make them yourself.    Do you recognize this brie?

Brie-Pear Tartlets with Maple Pomegranate Glaze

These brie-pear tartlets are subtle and richly delicious.  The delicacy of the cheese is echoed by puff pastry, and offset by the tart/sweet combination of pomegranate molasses/maple syrup glaze.  They are fun to make, and are a truly elegant dessert.

Ricotta Torta Rustica

Torta Rustica is a traditional savory Ricotta pie, in a bread or cornmeal crust.  I like to make it, because it goes together quickly, and uses ingredients that I usually have around.  One thing I definitely have around is Ricotta, because it's a byproduct of cheesemaking, and I just made a 9-gallon Gruyere.

Croute

This is simply the best grilled cheese on the face of the Earth.  Reblochon cheese triangles melted over sliced Vermont ham on a thick slice of rustic bread, with a bit of white wine.  No special recipe here; this is about the cheese.  Reblochon!

Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears

This is a ricotta tart with toasted almonds, crystallized ginger and caramelized pears, in an almond cookie crust.  It is very light and tender.   The tart can be made from ordinary ricotta, but it's also a great way to use homemade ricotta* or ricotta which is left over from cheesemaking.

Cheese and the Art of Waiting

Just some pictures of cheese I've just made, some I made recently, and some that are fully ripened and ready to eat.  Cheese has a lifecycle that can't be rushed, and also can't be delayed very successfully.  Like so many things.

Unwrapping a Clothbound Cheddar

Tomorrow I'm making cheddar, so tonight we opened one up.  This one is six months old, very mellow and aromatic.  At this age, the cheese is very useful for cooking as well as eating.   The one-year cheddar is so special, it's kind of a shame to cook with it.  And so, I keep the cheddar in rotation.

These cheddars are the best I've tasted.  Maybe it's because it's Vermont, maybe it's the raw Jersey milk, and well, I have something to do with it too.

Fromage Blanc Tart

This is a light but richly delicious Alsatian cheese tart, based on fromage blanc, a fresh cheese similar to strained yogurt.  If  you can't find or make fromage blanc, the tart can also be made with whole milk ricotta.  It's somewhat reminiscent of cheesecake, but without the heaviness; pure bliss.

My new cheese: Hawks Mountain

I like this cheese so much that I named it!
I've been waiting five months for this; it's the result of my quest to make a mountain cheese, or at least my idea of a mountain cheese.  It's rugged on the outside, but tender and delicious on the inside.  This morning, I gave it the omelette test with local araucana eggs, and it passed with flying colors!