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.

SOTB Teacakes

SOTB:  It's a great drink.  

But these delicate squares of sponge cake have all the flavor without the hangover.  Fiori di Sicilia and peach jelly flavor the cake, topped with peach/pomegranate glaze.  They are easy to make!  Try them and think about summer.

Chicken Sausages with Apple and Calvados

You come home from work, you're tired; a bag of chicken thighs in one hand and a bottle of Calvados in the other.  What to do?

Well here's another idea.   If you keep sausage casings handy (and they keep an extremely long time), you can quickly make these sausages.  They are nice to keep in the freezer for a quick supper or weekend lunch, and best of all, they can be varied by the addition of dried fruits such as figs or prunes.

Savory Saffron Brioche with Rosemary and Vermont Ham

This brioche is divine; it is light as air, and deliciously fragrant with saffron, fresh rosemary and Vermont ham.  It's buttery and  crisp on the outside, and delicate and tender on the inside.  You could have this for lunch, with a glass of white wine, or pair it with a vegetable gratin for dinner.

It's seriously delicious.

Thick Cinnamon Applesauce

This is a thick, sweet cinnamon applesauce, almost like apple butter.  I like to make it to cook with, and to serve with pork and charcuterie.  It is thick enough to spread on toast, and is of course delicious by itself.

Everyday Breads: Boule and Olive Levain

Here are the breads I make regularly.   All of them are based on sourdough starter, which I keep on the kitchen counter at all times.  Following a basic two-step approach of levain build and final build, it's easy to create boules, levains and whole wheat bread, fresh from the oven.